When I was 6 years old, my father was drafted into the US Army and sent to Southwest Germany (during the Vietnam War). As soon as we arrived there, my parents bought a VW camper van and on every one of my Dad's 30-day annual vacations, we would travel somewhere in Europe. One of my fondest childhood memories was stopping the van in a tiny French town and buying a fresh-from-the-oven baguette at the local bakery. My Dad would slice it open from end to end, smear one side with soft butter, and then spread a whole can of sardine fillets or ham and cheese down the length of it. He would then cut the whole baguette into individual sandwiches and that would be our lunch. It is hard to describe how delicious the still-warm baguette topped with salty butter and meat, or fish, is.
Why do the video instructions differ from the recipe linked? For examples, in the video the poolish should have equal parts flour and water, but they differ i. quantity in the linked recipe. The shaping instructions differ as well. Which should I be following, the video or the linked recipe?
Hi Adam! The poolish is made from equal parts water and flour, because of the difference in densities a half cup of water is equal to a full cup of flour. There are lots of ways to shape baguettes, go with whichever one works best for you! -👩🍳Morgan
This is awesome. I've been baking baguettes with the KA recipe and referencing the other video Martin made with his son for a year now and every time I bake I try to get better at it. This is just some darn right useful additional. Gotta tell you though KA Flour and Martin, my wife said I've ruined her to bread because even local bakery bread pales in comparison to home made. =D
I've made a few thousand baguettes in my life,so far, and have to say...none of mine have looked as good as yours! But that's why I keep watching videos like yours and telling myself "keep trying to learn little tweaks to improve"😊 thanks
Great video. I really like the concise explanation of the key concepts over the video. I've been using the original Martin and Jeffrey early morning bakery video for baguette reference since it was originally posted, so lovely to see this.
I love all your tutorials. I have learned a lot from you and improved my bread. In this video your pride of skill is so vibrant, it jumps. You make shaping look so easy. All that and and an AC/DC reference. Thank you for you videos. Keep on rocking in the free world.
That crumb… so many things to capture in those crevices: runny egg, cheese sauce (plastic cheese as DFBlog’s AJ Wolfe would say), butter & those guac & hummus spreads at Costco!
Hi Ruth! Check out Martin's video on steaming bread: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYL9Y0IOR6k.html and this blog article as well: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking -👩🍳Morgan
This is the video I turn to when I want a refresher on shaping baguettes. I have a good recipe, but the crumb was too tight and dense, because I was working the dough way too much. I also wasn't doing a good job of shaping them until I watched this video a few times. The beauty of baguettes is that anyone can make them. They require 4 ingredients (water, salt, yeast, and flour) and you can make them completely by hand. Instead of a couche I use some clean kitchen towels. These take practice, for sure, but once you get the hang of them you can have fresh baguettes in about 3-4 hours if you're in a hurry.
Thank You for sharing your knowledge Yes I learned how important it was to fold or preshape the dough and your presentation was super a NO nonsense misguided video ..alot of people make videos that are misleading on purpose to waste your time and money.
Wow that's amazingly detailed while being short! I'm always messing my baguettes at the final shaping, but I don't even how to train unless I'm making the baguette xD. However that hand movement I see really inspires me to try, it looks like this is the secret technique I need to figure this out.
Right? I love watching these because I always learn some new little detail like that. Angling your hands while elongating the baguette? Definitely going to try that, and with polymer clay as well as bread!
A bit confused. The video calls for equal parts water and flour for the poolish but the linked recipe says different. Can you confirm please? Thank you.
Hi there! We would recommend checking out our blog article on baking with preferments, as each recipe will vary: www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments. We hope this helps 🧡! -🍮Nicole
Hi, Mario! The recipe can offer more clarification for the timing, which is linked in this video's description box. For how to make the steam, check out this video from 13:10: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-MYL9Y0IOR6k.html. Hoping these help! -🥐Lily
The recipes for our RU-vid videos are located as links in the video's description box. For this recipe: bakewith.us/MartinBaguettesYT Happy baking, Madeleine! -🥐Lily
Your last guess is on the right track Heather! Towards the end of the rising time, you'll want to preheat the oven with a cast iron pan on the floor of the oven (or on the lowest rack) and start heating 1 1/2 cups water. Once you're bread is scored and loaded in the oven, carefully pour the now boiling water into the cast iron pan, and quickly shut the oven door. -🍰Grace
Hi there! After kneading the dough, you'll want to let the dough rest for 45 minutes, fold, and then let it rest for another 45 minutes. You can also find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
Hi Michelle! Martin has been a guest instructor at the Baking School in the past, while he's not currently scheduled to teach there soon be sure to keep an eye on the class calendar! -👩🍳Morgan
Great video! What steaming tips would you recommend? I find it hard to believe that the baguettes you show off at the end were made with just a few spritz of water like you displayed.
Hi Nick! If you have an electric oven that's well-sealed a bit of spritzing will do more than if you have a gas oven which is vented a lot more. For more ideas on ways to steam bread, check out this blog article: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking We hope this can help! -👩🍳Morgan
@@KingArthurBakingCompany Thanks for the reply. I saw the education video you have on steaming after I hit "submit" and think my problem is my gas oven!
Hi, A C! Loafly question: the bulk fermentation information is found in our recipe at step #4, linked in the description box below under this video. 😄 Please share how your bake goes! -🥐Lily
My baguettes get hard in the oven but they NEVER get golden or shiny. I use a cast iron pan in the bottom and add water into it for steam, so I don’t know what the problem is lol
Hi Wyatt! We're sorry to hear to hear that you've been having trouble with your baguettes! It sounds like the dough is getting over-proofed which can make for a loaf that doesn't brown well because the yeast cells eat up all the available sugars before baking not leaving behind much to brown in the oven. We'd recommend shortening up your second rise time to see if that helps. You can also try using cooler water, or calculating the desired dough temperature (www.kingarthurbaking.com/blog/2018/05/29/desired-dough-temperature) to help control fermentation. Hope this can help and happy baking! -👩🍳Morgan
I've had this problem too. I solved it using a combination of methods. For the first, I emulated a closed Dutch oven by putting a large tinfoil roasting tray over the bread in the first ten or so minutes of the bake. This traps the steam rising from the bottom in such a way that keeps the steam in close proximity with the dough. Secondly, after I remove the tray, I turn my oven on convection mode. This basically gets the crust golden and super crispy. Convection mode has made the largest difference I think. If your oven doesn't have a convection mode perhaps you can try experimenting with raising the temp of the oven after the steam phase. Maybe a broil with a flip for even browning would work.
Hi thanks for the awesome content, are there any indications on the quantities of the recipe? It would help a lot, thanks again! Edit: nevermind, I have just seen the description :)
How much steam do you add and how do you add it? Thanks for sharing this! I just bought the bakers companion from KA and have been experimenting with the recipes.
We're glad to hear that you've been enjoying the recipes in our Baker's Companion! For this recipe we recommend adding about 1 1/2 cups of water to a cast iron pan to steam the oven. Check out step 11 in the recipe linked in the video description for more details. Happy baking! -👩🍳Morgan
Is there a link to the full recipe for KA baguette ? Also how was Martin adding steam to his oven - spray /mist of water or a plate of water in bottom of oven? If your oven has a steam clean setting which has you put small amount water in / on oven bottom could I just put water on that directly to create steam for baguette baking?
Hi, Georgette! You'll find the full baguette recipe here: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Martin added boiling water to a hot cast iron pan, which was preheated along with the oven, on the bottom of the oven. As the settings of different manufactures of ovens vary so much - we'd recommend sticking with the steam method detailed in the recipe. Happy baking 🥖! -🍮Nicole
Hi, Melanie! We have a sourdough baguette recipe that can be found here: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe. This recipe suggests parchment-lined baking sheets, or lightly greased baguette pans (French loaf pans). Happy baking! -🍮Nicole
I find the tutorial and recipe contradictory. The recipe calls for oil plastic wrap and covering, while the tutorial uses cloth and no oil. I don't see where the stone fits into the equation. Is his stone left in the oven all the time? My dough was very sticky originally, but by the time I rolled it, it was difficult to get to 16 inches. I let it rest and tried again, and was able to accomplish it, but I don't think I should have needed to let it rest. I am baking on a baguette pan, and it seems Martin would prefer that to not be done. I'd love to know the reasoning behind that.
Hi there! The recipe lists a floured couche or tea towel as an option as well, either will work it's just. matter of baker's preference. We always leave a baking stone in our ovens, they help to retain heat which will give loaves nice oven spring, but it's not necessary. It's totally normal for dough to need a short rest while shaping baguettes to get them to be the desired length, as you work the dough the gluten strands will tighten up and a short rest allows them to relax. You're welcome to bake your loaves in your baguette pan, again baker's preference! Hope this helps! -👩🍳Morgan
Thank you! The bread turned out quite well, beautifully browned, crisp crust and tender on the inside. I didn't get the incredible holes in the bread. I wonder if I should have allowed it to rise longer. Practice makes perfect, and I will be trying again and again.
@@smihlen2854 What they fail to mention is that King Arthur AP flour has a higher protein content than regular flours. That might be the key. Higher gluten creates big beautiful holes in the crumb.
I like that you don't use plastic wrap to cover the dough.. Single use plastics are ruining the planet and they that use them don't seem to care about our children's future.
Hi, im French. There's so many different variations of baguettes your head would spin. Some baguettes do look like this, they're mainly called traditional. Actually this is the way baguettes were made back then, with levain only since they didn't have readily available commercial yeasts.
Why do you say equal parts flour and water for the starter but your recipe says 1/2 c water and 1 cup flour. Seriously? Fix it please. Your video instructions and written instructions need to match.
Hi, Patrick! The dry and wet ingredients appear to not be equal parts in the recipe when measure by volume but you'll see that the grams are the same, when measuring by weight. Happy baking 🧡! -🍮Nicole
This recipe calls for 45 minutes, a fold, and then another 45 minutes before shaping. But of course, this will vary depending on your kitchen conditions. -👩🍳Kat
Hi, Bryan! While carbonated water is capable of adding a slightly lighter texture to the final products of baking we have not tested it with this recipe. If you do some experimenting of your own we'd love to know how it goes! -🍮Nicole
Is that what the "bulk fermentation" step is? I notice in the written recipe on your website, it doesn't have the step where Martin lets the dough rest for 15 minutes and then folds before the bulk fermentation. I'm kind of combining what I see in this video with what your website says. (My dough is resting as I type this!) Looking forward to some great baguettes!
As someone who doesn't bake frequently, I need a recipe that gives me some actual quantities and times or I guarantee none of them will come out even resembling a baguette
Good thing this recipe contains actual quantities and times! All you need to do is look at the very first thing in the video description where it says "Get the recipe," and you'll be all set. 😊 -👩🍳Kat
It would be helpful to refer to the quantities in the video. Derek wasn’t complaining just suggesting. As am I. Mine are ok. I can’t get the open structure inside. Going to change flour to AP and try this recipe. Thanks for the vid
Super annoying that the recipe with instructions don't match the video. Classic baguettes have a minimum of 70% hydration btw, not 60 as in the recipe.
Martin is absolutely right, baguettes just taste good. Having the perfect crust and interior feels great to nail and enhances taste, but even my worst efforts and biggest failures in making baguettes make excellent bread. I find myself struggling with reaching these artisinal and professional standards you see online, so I always take time to remember that the pursuit itself is worth it and will usually yield great results. Plus, if I really mess up a loaf big time, I like to make quick and easy biscuits immediatley afterwards so I at least have some homemade bread.
Yes to this!!! I was recently trying some recipes from The Perfect Loaf and failing miserably. I turned to the Hunny Bunny: “Pain de Campagne?” “YES!” Deliciousness for the save 😹
First ones not so perfect. A bit debse. Making them again this week. I think I know where I can improve my method. So fingers crossed. I want them just like these!! Tasted good tho!
Hi Bill! We're sorry to hear that you've been having a hard time achieving the interior structure you're looking for in your baguettes. It's something that takes practice, so don't give up! We have virtual baguette classes and in-person classes at our Baking School, check them out here: www.kingarthurbaking.com/baking-school -👩🍳Morgan
Absolutely love your King Arthur baking tutorials, particularly Martin’s outstanding bread videos 👌🏻🤩 Baguettes 🥖 are tricky to get right but it’s fun trying. Martin’s happiness over his baguette crumb is infectious and I love how bread does that to us bakers 🙏🏻😁
That would have been marked down during my training to become a French baker. The "baguette de tradition" should have a open crumb, but the holes should be of medium even size, if you had great big holes and little holes, then this showed a lack of ability and care during shaping. Don't forget a baguette is for the "tartinables", why have big holes that the butter, cheese or jam just fall into, it doesn't make sense to the French! There seems to be a misconception in the anglosphere that the bigger the holes the better the bread, but it is not like that in France, a pain au levain with a nice even crumb will keep better than one with open uneven crumb, it just make sense.
Hey Matte! Poolish is a starter made with commercial yeast. So, if using a sourdough starter, the taste will be different, and the dough will be slightly tougher when handling. From our "Baking with preferments" blog (also by Martin!), "...poolish, the preferment of choice for Classic Baguettes. In addition to its "nutty" flavor, poolish can make baguette doughs easier to handle - the preferment boosts extensibility (the ability for dough to stretch)." Blog: (www.kingarthurbaking.com/blog/2020/02/05/baking-with-preferments) Hoping this helps! 😊 -🥐Lily
YES-- I did it--made the sourdough version and although my shaping needs a lot of work--my crumb was AWESOME! I am so happy! Thanks Martin for always helping us improve our baking!!
But your flour has only 4 grams of protein!! Artisan breads and baguettes with hard crusts are generally made from flour that has an 11% to 13% protein level. Some bakers even prefer an exceptionally strong flour with protein levels 14% or higher for their artisan loaves to provide the best crumb structure and create high-rising, crusty breads.
Hey there! This recipe uses our All-Purpose Flour which has an 11.7% protein content. The nutritional protein content listed in the nutrition panel on the back is different than the gluten forming protein content that a flour has. Gluten forming protein content has to do with the kind of grains the flour is milled from. Hope this can help to clarify! -👩🍳Morgan
@@KingArthurBakingCompanyI too found it odd that you said NO bread flour, as heaps and heaps of baguette recipes i’ve seen use bread flour- is it about the rise? Yours looked UNREAL.
Can you please go over - slowly - how to use the transfer peel? I'm still new to baguettes, and my last batch turned into a disaster of fabric, wood, and misshapen dough.
I put either cornmeal or rice flour on the peel before placing the baguette on the peel. You want to make sure that the surface is coarse so the baguette won't stick. Putting a baguette on the peel with no cornmeal or white flour ensures that the baguette will probably stick to it. When the baguette is on the peel, it should move freely. Try to slide the baguette up and down the peel. After I put my baguette on the peel, I go straight to the oven.
Hi Jordan! We're sorry to hear that you've been having some trouble using the transfer peel! It's best to use all-purpose flour or semolina flour to dust the peel, you also want to be sure that your couche is well floured or the dough can end up sticking when you flip it onto the peel. Try holding onto the end of the couche and using that help flip the bageuttes over onto the peel. We hope this can help! -👩🍳Morgan
Jordan, if you tap on the video (or hover on your computer) you'll see the gear icon for settings in the upper right corner. If you click that, you can change the playback speed to watch the video at a slower pace.
Your recipe method is completely different from your video. Im making it at the moment. I am currently resting the dough for 15 mins. Then I presume (on the video) “bulk fermentation “ means rest for 45 minutes and then continue with the rest of the video? 😮
Hi there! The first rise is 90 minutes with a fold after the first 45 minutes. You can find the full recipe linked in the video description. Happy baking! -👩🍳Morgan
Yes, we have many recipes that include a starter and yeast. For a full-starter baguette recipe: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe Happy baking, Knight! -🥐Lily
Yes! 😄 At the bottom of the recipe, under "Tips...", "We recommend our unbleached all-purpose flour for this recipe, as its protein level and other attributes closely mimic the flour used by French bread bakers. Feel free to use unbleached bread flour, if you like; there's no need to adjust the amount of liquid, the dough will simply be a bit stiffer." Happy baking, Russell! -🥐Lily
@@KingArthurBakingCompany hi Kat. I don't think is that one. the one he is using its a thin long piece of carbon steel or maybe stainless steel holding the blade. I really like the one he is using. Do you know he name of it? thx
Hi Danilo! The poolish is yeasted, but it's main job is to provide flavor to the finished bread not to leaven the dough on its own. Hope this can help and happy baking! -👩🍳Morgan
Hi, Susan! If the link to the recipe isn't showing for you in this video's description you'll find it here: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking 🧡! -🍮Nicole
You should have write down ingredients, measurements and instructions to make baguette. By looking at you timeline, doesn’t help. I went to King Arthur website, it’s different from you video. I bread came out heavy.
We include the recipe in each video's description for folks to bake along with us. The recipe page includes all of the measurements, the steps to bake and additional tips from our bakers. You'll find the Classic Baguette recipe here if it is not showing for you: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Happy baking! -🍮Nicole
Amazing recipe! Chef I'd like to ask two things: 1) can we keep part of the dough in the freezer? 2) if the oven works only with air, how do we bake the baguette?
1. In general, you'll get better results if you don't freeze your dough before baking. It can be done, but it's tricky. 2. You can find our guide to baking in a convection oven here: www.kingarthurbaking.com/blog/2015/02/15/convection-conundrum Happy baking! -🍮Kat
