Easy No-Knead “Turbo” Baguettes… ready to bake in 2-1/2 hours 

Hi everyone. I just baked your Turbo no-knead baguette 🥖, Steve, and it is outstanding!! It’s so easy! I used all your video techniques for the quick poofing process and it worked like a charm! It՚s soo quick & easy to make that I’m making another batch right now! Everyone reading this, Steve’s Turbo Baguettes are savory, fluffy, crunchy, oooooh so good, you gotta make this next time you feel like baking Artisan bread ❤. Thank you Steve. I also made your beer 🍺 bread & that was magnificent!! I just LOVE your RU-vid video because I’m really bake beside you, every step of the way. Your video are paced well. I can clearly hear your voice. Your tip are always helpful, you take your time, and I bake by your side. When I feel like baking bread, I choose you!! Again, 🙏

I find this guy's voice really soothing.

2021-03-21 💗 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland

I have never failed with any of your bread recipes I've tried...but I have to say the baguettes are everyones favorites. I even bought a baguette mold baking pan thingy. Big hit with absolutely everyone.

Hi Steve. First of all, I have to say "You are the man." You have changed my life. I was intimidated about making bread, tried many recipes and failed. Your recipes are spot on and easy to follow. The baguettes, baked in the same pan you used came out crusty, delicious and nice crumb. For those who wonder about freezing they freeze very well. I cut the bread into portions, wrap in aluminum foil, place in a plastic zip lock bag and freeze. When I need it, I remove from the plastic bag, leave in foil place in toaster oven and bake, or you can use your oven and bake until hot. The Artisan sesame seed bread was just as delicious baked in my trusty cast iron "Lodge" with lid with great results. That one I used the overnight proofing, baked in the morning. Thank you so much. So many failures over the years and almost gave up until now. My husband also thanks you and now you are his hero too!

I don't know what's better, your bread, that spot in your house , the place where it's at surrounded by nature, or the incredible view... Definitely ALL! How about ending your next video like this: You, sitting in this place overlooking the view, while you spread butter on the warm bread, then taking a bite while looking outside... Mmmmm!

Made this today and they turned out soooo great! Also made your "Turbo Bread" a several times during the last weeks with differnt types of flour. Always a pleasure to see what comes out of the oven. So fluffy and delicious. My family loves all of them! Will never buy bread, baguettes or bread rolls again. The first time it was tricky to find our how much milliliter 13 Oz are but Google did a perfect job.

My friend wants to make baguettes for his son because the son cuts the crust off regular sandwich bread, but will eat every last drop of a baguette. My friend also hates spending $4-5 on a loaf, 1/3 of which will be tossed out. He’s never made bread from scratch, but is a excellent cook! I think this recipe and technique will be perfect for him. Thank you!

I don't even eat bread anymore and I still enjoy your videos

You actually take the intimidation out of baking bread, no matter the shape. Keep up the good work, sir.

Several Months ago.. I bought one of your Bread Making Cookbooks and it's as easy to follow ..as your Videos on You Tube. You're a quite a Master!😊

I've made many of Steve's bread recipes with great success and deliciousness. Yesterday, I was making these baguettes and didn't have rapid rise yeast. So, I used regular yeast. The baguettes took forever to rise, 18 hours, and they look awesome but I think they are kind of dense. The next time rapid rise yeast or no bread LOL. Thanks Steve!!! We love your bread recipes!!

Steve, you sure have what appears to be a beautiful kitchen to work in!. Can't wait to try your baguettes out!!!

Wow Steve, i love your tecnique. thank u for share it. My Respect.

turns out perfect every time

Fantastic! Thank you Steve!

Thank's Steve you take to ministry out of this , after watching you I have more confidence baking.

You make this so easy, thanks a lot for sharing your delicious and so easy recipes.🙏👌👍

Honey, I Love your recipes and they always work for me...More please, More 😀

A success!! Thanks to you Steve...they really came out delicious!! Many tks!!!

I am very yeast sensitive, and your recipes with reduced yeast are exquisite!

Thanks, your videos keep on giving!

Looks so good! I'm going to try and bake one. Thanks, Steve!

i love your chanel and the way you make backing look so easy Thank you Steve.

Definetly giving this one a try !!!!!

Beautiful and delicious!

Proof Positive Steve! (Couldn't resist)... Thank you, yet again for great advice which I know I can rely on. 👌

Gonna try this, awesome!

Thanks for the video. Since I used your recipes for making breading, I am becoming a good bread maker according to my friends. Your are brilliant and charming.

I will be making baguettes tomorrow morning, and I am so looking forward to them!

looks really yum, thanks

They are wonderful, I will try them

Well done. Keep up the good work

Dear Mr.steve Thankyou for your hard work. Hope you are good. Merry Christmas to you sir. Sincere gratitude

Amazing bread. Thank you for your super easy recipes. I don’t make bread any other way.

Thanks. It worked.

Thank you for doing such a good job in making this video! I made my first artisan loaves today and they turned out perfectly. The only difference was that I used quick rise yeast so adjusted the water temp to 130F.

Bread genius

I've found you on youtube and am enjoying trying your bread making techniques and recipes. Your instructions are concise and thorough and the end result is delicious. I've often wondered if bakeries use something in their dough like malt to give it that unique smell and taste that home baker's can't seem to replicate. I'll keep experimenting with your methods. Soon, I'd like to try our pizza dough. Thanks again for sharing your gifts and knowledge with others.

I got to make this!

I have always been intimidated by “yeast” and bread making in general. Wow! You give precise, thoughtful and easy methods that even a beginner like me can’t go wrong! Thank you so much! I have made so far...two batches of your turbo Baguettes which I added rosemary to😋, and your rye bread. I brought some over to my 89 year old mother and she said “they dont make rye bread like this anymore. “She was so delighted and wants to make some with me. Question... do your breads freeze well? Any tricks to freezing? Thank you so much.

I like it because easy &fast

THE best eveeeeeer

I am a connoisseur of New Orleans cuisine and have studied and perfected many of the classic cajun and creole recipes. I was blown away at how good the muffuletta bread turned out from your recipe! My muffuletta's are as good as anything from New Orleans. Which leads me to this video. Ive experimented with baking french bread before to try and replicate the PoBoy bread from Leidenheimer's Bakery in New Orleans. the characteristics of that bread are a light pillowy crumb and a crunchy, crackly crust. That is hard to replicate. Several resources Ive read say to have a pan of water on the oven burner to generate steam or to throw water on the burner while baking to make steam and this helps to make the crackly crust. Any thoughts on that? Next week Im gonna give this recipe a try and maybe try to add some steam in the oven and see the results. Thanks!

Have you any books on Sour dough starter? Or recipes?

Since discovering your channel and learning your methods, I am going through at least 15 kilos of flour per month. Consistently making such good bread has inspired me to make a number of other baked items. There are only a couple of recipes on the RU-vid channel that I have not made, at least once. These baguettes are next on the list. I am assuming the special trays are not required and that parchment paper on a large baking tray will suffice. We no longer buy bread. The savings are noticeable.

I recently found your channel and immediately subscribed. I really enjoy your tutorials - you are clear and concise and you have a wonderful speaking voice. I have a question: I don't have a baguette rack or long pan. Do you think I could achieve similar results using a large, greased baking sheet? Thank you and best wishes for continued success with your channel.

Steve, thank you for sharing your recipe, Im going to give it a try. Can you share how you store your bread and baguettes?

I put my dough in my car to rise. It's usually VERY warm in there! LOL

Do you have a honey whole wheat recipe for these baguettes? Didn't find one in your cookbook so I will be trying the Honey wheat turbo today to see if it works.

Steve, great video, thanks! Do you have a link to the baguette pan you used? It looked like you were using two pans (each with two trays) overlapping.

by any chance do you have any recipes for croissants, and danishes?

I think what I neglected to do was to use enough flour when shaping them, was sparing with it, so they didn't rise as much on the second raise.

I would love for you to make a video for no knead wheat bread.

Hi Steve I try exactly like your method but some how my dough not double up thx. ?

Great instructions. Do you have a No-Knead “Turbo” for regular Italian bread? I did this receipt and everyone love it.

I made it . Delicious I had to bake it for 30 minutes (Fort Lauderdale, Fl) Thanks I will be trying others recipes question :where I can find that storage you are using for your flour.

Hi Steve, Will this recipe work with sesame seeds?

Hello Steve, and thanx for all your efforts on our behalf. I want to try this method for making baguettes. I have an old Echo baguettes baking pan I bought at the Goodwill store. Your recipe makes 3, 16" long baguettes. My pan will hold 2 baguettes. Will that third baguette "rest" and wait until my pan becomes free after baking the first two ? How would I handle that ? Thanx again for your time and consideration.

Hi stiv, Thank you for the reciepe. If I want to use spelt or spelt and rye flowers, would I need more water?

Steve looking for your thoughts on this. Arguments both directions. Some say adding the salt at the beginning slows the activity of the yeast thereby slowing the rise. Have you found this to be the case or is it more much ado about nothing. I generally reduce the salt just don't need as much for our tastes. Love your videos and I am like you a fan of my gator! A must for our farm.

made this to day i cut the recipe in half thats because its just for me and the wife

What happens if you knead the bread for ~ 10 minutes, then do all the same steps you did? Will that change anything and if so, for the better or worse? Great video, thanks for posting.

Hi, Steve! Thanks for the video. Can I substitute the French loaf pans with another kind of pan? I live in India and I don't think I'll find pans like yours.

I'm quite new to baking bread. Why do you degas the dough after 1.5 hours proofing? (Instead of just leaving the gas in the dough for baking).

Hi Steve. Which one of your recipes would I adapt for Cuban bread with lard? I would like to make the baguettes. Thank you!!! Lyn

I always have such problems getting the printed recipe of Video baking.

Steve do you find the "convection bake" in lieu of just "bake" gives an advantage? Love ur recipes! Loffer

My RU-vid subscription says that you have not posted in over four months. Is everything okay? I do enjoy following your channel.

Hi Steve- I noticed in the non turbo Baguettes recipe that you added Olive Oil but not in this recipe. If I add Olive oil to the turbo method do I need to make any other adjustments? Thanks for your input.

Steve, thanks for sharing these recipes and the easy to follow videos. I have few questions: - to bake the bread, are you using fan assisted setting or traditional setting. - Your Mediterranean bread recipe, can it be baked like the baguette without the clay bakers or dutch oven thx again.

Steve, 2 quick questions. I only want to make one or two loaves, can I do the conversion and still have the recipe work? and, in these tough times to find yeast and flour, if I can't get instant yeast can I use active dry yeast, let it sit in the water 10 minutes and just let it proof for 1 1/2-2 hrs? Thanks for any info. waiting on my baguette forms to be delivered. can't' wait to make this.

Could you still use the hot water bath to make it steamy? Or would that mess up the bread?

I have a little problem, I will be thankful to you if you would give me proper guidance. I was presented a perforated Baguette pan,as you know ,it is not possible to use artisan dough for it. Will it help, if either i cover it with parchment paper, or will using foil be better?Thanks.

Can I used haf whole wheat

Steve, I noticed you didn't slash the bread or use a pan of hot water to produce steam in the oven

So I notice that you have a convection oven. Did you turn on the fan I E turbo bread?

Steve, if I just divide my dough in half and call it french bread, :-) how much extra time would you allow for baking? I have that double french bread pan.

How do you reheat bread to make it taste like it was right out of the oven or can you reheat it??

Hello, For the yeast...is it 1/4 teaspoon OR 1 and 1/4 teaspoons? It sounded like you said 1/4 teaspoon. Please clarify.

After proofing and you cut the dough into 3 pieces can you refrigerate 2 and then use them another day and how long to set them out before resuming the process ??

Steve, you said and added 1/4 tsp yeast, but the screen noted 1-1/4 tsp yeast. Is it the smaller amount (1/4 tsp) or larger amt (1-1/4 tsp)?

Steve where can I find the baking tray you used in the video for the Baguettes?

I don't have instant yeast. I only have active dry yeast......how will this change the recipes you do?

13 Oz warm water 1.5 tsp salt 1.25 tsp yeast 3.5 cups flour

can i use ap flour instead of bread flour?

Good day! I have two questions. Firstly, in your book "My No-Knead Bread Cookbook", page 72, the ingredients list calls for 14oz of water, in this video, it is 13 oz. Whitch one is it? Secondly, three baguettes are a lot for one person, they will dry before I could eat them. Beside, my baguette pan has only two slots. Can I freeze the dough? Then, If I may, I will make a remark regarding your books. There is a "Table of contents" at the beginning, but it would be very useful to have some kind of index, with key words, like "baguette", "white sandwich bread" or "cinnamon rolls". It would make searching for a recipe a lot easier. Something to think for in a next book or reprint... Thank you, I really appreciate you great work!

Sir, please answer me this question. How can I achieve a chewy baguette? I've been searching for years. Crusty isn't my goal. I'm looking for chewy. I've tried all kinds of things, including oven humidity variance.

can you make bread rolls with this recipe?

Can these be washed with egg?

create update

What is that baking tray?

It sounds like you say “one quarter teaspoon instant yeast”, but the written instructions list one AND one quarter teaspoon. I’ve been following the written instructions and the bread is great, but just want to point out the discrepancy.

my burning question is why do you have 2 kitchens?

Good Sir! Excuse my excessive use of terminology later on, it is quite necessary I assure you. I am aware to use such language can do nothing other but offend. However, I shan't be able to express my excitement in any other way than in the following very common expression. I beg of you please do accept my apologies! And do it goes, right after successfully completing the task of preparing and of course baking baguettes under the instructions you, good Sir, so kindly provided over the world wide web, I couldn't other than think to myself: HOLY F*CK... ...I DID THAT?! - Thank you! Ps I thank ye! And might I add, we that we have been ruled by Kings would appreciate it if you wouldn't do imperial measurements and cups.