I watched this video at least four times yesterday, then made the poolish, and today baked 3 baguettes according to Martin's instructions. The first taste took me back to Paris! Excellent instructions and an easy recipe and process. Merci beaucoup!
Thanks Martin! This was a clear and concise, close-up view and explanation of forming the rectangle and traditional baguette roll. It helped make my baguettes light and airy! Appreciate it!
Just wanted to say thank you I'm starting in bakery as a career change, and I did a pretty fucked job today, no one was nasty to me completely lovely in fact. Kinda makes it worse, but to be able to see someone showing me how todo it so I can get better is very appreciated. Thank you
I wish you could have showed one last step: scoring. I feel like I have the shaping down, but my scoring might be off, since it always bursts out where the slits are. Maybe I don't cut deep enough? I love your videos! Very helpful. :)
Hi there! While we don't currently have any videos focused exclusively on scoring, you may find this blog article helpful: bakewith.us/bymsv8. Happy baking! Kat@KA
Thank you Martin . I love your videos . I have learned so much from you . I will keep working on my shaping . My husband loves the bread . I love your Bagels . I make them all the time . No doughy just crispy and delicious. Keep making videos ! How is Arlo your beautiful Son ?
I lined my bottom rack of the oven with fire bricks (6) then I soak a round pizza stone in water- plus I spray the fire bricks with water, this has improved my crust quite a bit.
You make it look so easy. I definitely need more practice. Just made my first baguettes and they're in the oven now. I look forward to trying again using your shaping method.
Hi John! These are just two different recipes. While the holes in the pan will help your baguettes crust up nice, the hydration differences between them aren't too drastic of a difference. Thanks so much for reaching out, and happy baking. -👨🍳Ethan
I have just recently started baking and I'm surprised at how rough you can be with dough. I always thought I had to be really really gentle. So thank you for the great video.
That was incredibly helpful, mate. I tried to make baguette and the folding process was a mess LOL. The bread came out good but I can't call that baguette, it was just crunchy bread. I'm gonna give it another try with your technique but I can already see it will be far easier to do. Thank you!
Thanks! Clear and concise. The only bit I would have liked added would be a comment that this approach is correct whether the dough is sourdough or commercial yeast. I assume so, but confirmation would be nice. (If there is anything you do differently for sourdough, I definitely would like to know.)
Hi there, Michelle! Thanks for checking out our video! You can turn on closed captioning by clicking on the "CC" button that is located to the left of the screen size options. We hope this can help and happy baking! -👩🍳Morgan
Even after having made many different types of bread and luxury products like brioche, hamburger buns, pistolets... the traditional baguette takes the 'cake' (without sugar please :) ) when it comes to technique and consistency. Great explanation this helps a lot!
It's one of the less effective methods for adding steam to an oven, but you can certainly do it. You can learn more about the various methods of adding steam to your oven here: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking . Happy baking! -👩🍳Kat
Love King Arthur. At risk of seeming like a corporate shill, I have to say that their flour is definitely higher grade than most popular offerings and they offer great product support and education. If i created a company I'd use King Arthur as a model. On to the video. I needed to see this. Somehow , at some point, I lost my wherewithal in my baguette shaping skills. I was in a slump. I am thankful for this review. I have been corrected. Thanks KABC! Can I have a job?
Paul Hollywood uses a light mist of water on some unbaked loaves right before they go in the oven to also mimic the commercial steam oven and help to facilitate the creation of a crackly luminous crust. Could the light water mist work here as well?
Hi Beth! This video doesn't feature a specific recipe but rather was intended to share tips that can be used with any recipe! You can browse our baguette recipes here: www.kingarthurbaking.com/search?query=baguettes#recipe_index Happy baking! -👩🍳Morgan
I made your baguettes this weekend. Will keep trying until I’m happy. I wasn’t happy lolHad trouble building consistent steam in the oven. Any tips ? I also patted way to much gas from my cylinders
John, building steam in a home oven is not easy. You can try inverting a large roasting pan over the baguettes to mimic the way a Dutch oven works. Here is a blog that may help: bakewith.us/t42f65 Happy baking! Jonathan@KA
Awesome video, thanks so much…I so thankful you have such an informative RU-vid channel. One question, which King Arthur flour would you recommend for baguettes?
Martin, thanks for the excellent four and instructions 🙂 one question regarding the KA baguette recipes online, the baguette pan recipe is slightly less hydrated than the classic (56 v 61%) is that intentional because of the pan allowing air flow under the bread? I have been using the classic recipe (naturally levined) with the pan and sometimes I get the snake that swallowed a football effect. To solve I've been giving extra folds and pressing the dough a bit more, seems to work for me. Thanks again ..
I hear you saying "pat gently to degas", but what I see doesn't seem too gentle to me. Or perhaps my idea of what gentle means goes too far. So my question is: Do you aim for a very open crumb, which based on my understanding requires you to degas as little as possible? I have noticed in the past that during shaping I focused too much on not degassing, hence sacrificing the tension of the skin. Now I am in the process of finding the right balance.
Hey there! When degassing dough, you want to expel any large gas bubbles so that you have an even interior structure. When patting the dough, you don't want to press all the way down to the counter and entirely deflate the dough, but you want to use enough force to make an even surface. We hope this can help! Kindly, -👩🍳Morgan
Thanks so much for your kindness! We're glad you enjoyed this video as well. We are hiring! 🙂 You can check out our open positions here: www.kingarthurbaking.com/jobs Happy baking! -👩🍳Morgan
For only 2 baguettes you could get away with a very small one, but it's always better to have two much space than too little! There really isn't an ideal for smaller amounts, just use as much or as little of a larger couche as you need. -🍮Kat
Hi, love your work!! Your videos are very thorough and have helped me so much in my shaping. I just wanted to ask how long you bench rest between the preshape and final Shape? I've noticed if you go right into the final Shape the dough is a little resistant? Thanks, Dave
What is the recipe for that gigantic dough blob? The std KA recipe yields 900gr +/- which is enough for three baguettes. Is the recipe from the video above the same, just 3X, 4X or more? Or is it different in some way?
Hey there! Martin used our Classic Baguettes recipe but made a larger batch so he'd have enough dough to show all the steps with repetitions! -👩🍳Morgan
@@KingArthurBakingCompany Hi Ethan thanks for the reply. Whoa! Your answer surprises me🙂 I'm a relative nube, slowly graduating to an amateur learning to bake bread, but isnt that extremely low for baguette? I hope you dont mind my asking more questions. What is the protein content of the flour? Does it take a long time for it to relax so you can mold it? Oh, maybe its low hydration for illustrative purposes for your tutorial? Sorry 😅Your answer only brought more questions to mind. The reason I asked the first question is because the crumb looked so moist and airy, I thought it must be a relatively high hydration. 🙂
Martin/KABC I consistently have problems pre-shaping and shaping a tube. My problem is ALWAYS that my ends end up thicker than my middle, resulting in a sort of peanut shape. I cannot figure out where I'm going wrong. Is it that I'm not flattening the edges enough? I wish there was an easier way to relay my problem.
Hey, Rhianna! It's somewhat difficult to explain in just plain words, but essentially every step in the process is important in achieving the perfect shape, from pre-shaping the dough, to making sure that you've properly closed the seams as you fold it prior to rolling. With that in mind, check out this short video from our Baking School: www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-baguette. That will give you a step-by-step example of how to get each of the steps done well, which in turn will make the final roll that much easier. Hopefully your baguettes will soon be less peanut-shaped. Thanks, and happy baking! -👨🍳Ethan
@@KingArthurBakingCompany I have indeed watched this video, too! (Many times.) I'm doing something wrong, and after a few dozen bakes, I've yet to figure it out. Thanks, though.
Hello Martin, nice to greet you. If you can....Can you give me the recipe to make the baguettes, please? I thank you for teaching how to form them but I need the recipe, that is, the quantities, either x half a kilo of flour or one kilo. Thank you very much and have a great day and weekend. José
Hi, Jose! Here's the recipe for sourdough baguettes: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe. Thank you for baking with us! -🍮Nicole
@@KingArthurBakingCompany Hi Nicole, thanks for the baguettes recipe. It's because I didn't see it when Martin explained how to assemble them because of my question. But I thank you infinitely for that information. Have a great day and weekend. Blessings. José
@@KingArthurBakingCompany Nicole I forgot to tell you that I tirelessly follow Martin and everyone because of the exceptional recipes they offer us and also because King Arthur has top quality products, especially their flours that are high in protein, which as you know is super essential to make a good loaf of bread. For the same reason, I congratulate all of you. for giving us this opportunity to learn about baking. Thank you very much and God bless all of you. Regards Jose.
Hey there, Mike! These baguettes are proofed seam side up because they're flipped right side up onto the peel before being scored and loaded into the oven. We hope this can help to clarify and happy baking! Morgan@KA
Hi, Sharon! You may want to go with something like our Pain de Campagne recipe, to enjoy crusty loaves: www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe. Happy baking 🧡! -🍮Nicole
Hi Dave. For the original recipe here, our Classic Baguettes, you'll make 3 baguettes at 307 grams each: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Altogether, that's 921 grams. For a double or triple amount of the recipe, you'd simply double or triple that weight. We hope that helps, and thanks so much for reaching out. -👨🍳Ethan
I noticed that on the first shaping, around 5:20 you used a slightly different method. After the letter folds, you made TWO more folds. Two-thirds and seal followed by fold to the bench and seal. In the following demos, you just folded and sealed directly to the bench. Why? I'm always worried that if I don't do the extra fold, then the surface of the dough won't have enough tension.
Natassia, both methods work equally well. There are many, many ways to shape baguettes. Choose a method, and then practice that method until you are satisfied with the outcome. If you think the dough you are working with needs that extra fold to build tension, then include that in the process. Jonathan@KA
Hi Natissia, I rotated the dough 180 degrees during the letter fold (which may have made it appear as though there is an extra fold). For all the baguettes in this demonstration I stick to the letter followed by a single fold to the leading edge. BUT, sometimes the dough may ask for an additional pass--that's ok. As with fermentation, activity, mixing, development, etc, be aware of the nuances and adapt as necessary. Happy Baking (and shaping!). Martin@KA
We're sorry you're having trouble, Kay! Are you using a bleached flour or one with a lower protein content? This can cause the dough to not absorb as much liquid and be softer than intended. Kindly, -👩🍳Morgan
What is the timing of these steps? Is the pre-shaping done immediately after turning the dough out of the proofing container, or do you give it a 30-minute bench rest first? How long does it need to rest between pre-shaping and going full origami?
Hi Sparky! This video is meant to provide some tips on the shaping step of baguettes, and will not give the full method of fermentation to baking. For that, I would turn to one of the many baguette recipes we have on our website, such as this one: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. The timing between each step will be laid out in the recipe. Happy baking! -👩🍳Tess
The recipe on the site results in just about 900 gr of dough-- he's clearly working with much more, so I don't understand the claim this is the std KA recipe. Doubled perhaps? That said, terribly useful--and clear.
So I have continued to review this video each time I have made baguettes and these instructions make it very clear and most importantly, not intimidating.
You have some skill there , ...My Baggett's still look like croissant that have been stamped on ....But i have found a method that uses the principles of what you do but is more beginner friendly 2 of my 6 baggies today look like they should !!!
