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Wow! Wonderful baguette here , ill definatley use this video as a guide tommorow . The kneading technique you have is impressive , and its definitely reflected in the open crumb your bread has , even for its low high hydration. Thanks for the wonderful video - michael
This is the best baguette recipe ever!!!!! I have tried different ones, but by far this is the most timely! The bread turns out amazing👍🏻Thank you for sharing!
I have just a plain gas household oven. Bought a bag of lava rocks, rinsed them thoroughly and gave it a try twice to create steam. So far, following your on-screen instructions and video ... I've not been able to get it to make steam, so I;m doing something wrong. Guess it's back to the drawing board.
I found the dough came out far wetter than what we see here. I had to incorporate almost 100g flour for the dough to be workable, and even then it was wet as heck! The crumb came out quite well and the loaves were delicious, but the crust was just slightly thick and tough. What to do when dough ends up wetter than expected? Any suggestions anyone?
Hi, Trevor! I absolute love your videos, you always make look easy to do them! I had a levain but let it died somehow... Do you plan to share your recipe for the natural yeast? Do you feed it before use? I read a lot about it but dont quite understand if I need to feed before used it or not... Sorry for the questions and lots of succes to you! Kisses from a big fan in Brazil! (:
Hi Duda, I don't really have a recipe for making a natural yeast starter. There are so many different ways to make a sourdough starter, and most of them will work just fine. Every time I make a new one, I try something different. But to get you started, here's a great tutorial from theperfectloaf.com . . . www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/ As for whether to feed it before use, the answer is yes. But if you keep it in the refrigerator then feeding it just once often isn't sufficient. It may need to be fed 2-3 times to bring it back to an active and healthy state. There are a lot of variables when it comes to deciding how much to feed it, when to feed, and how to use it. Too much to discuss here. But a couple more links might help . . . www.theperfectloaf.com/sourdough-starter-maintenance-routine/ and . . . www.theperfectloaf.com/frequently-asked-sourdough-starter-questions/ I hope that helps. Good luck!
Any temp that's good enough for bread will be good enough for these. You could go as low as 400F or as high as 550F for the air temp, depending on how hot the hearth is. I like to bake baguettes as hot as possible (without burning, of course) so you may just need to play around with temps until you find the sweet spot for your particular oven.
Thank you! Dome was 550, settled 4 of these in and gave it a cup of water. 18 minutes on the dot. Good flour ratios, damned good technique. Just as good as any German or French bread back home. Thumbs up, mate.
I just made this bread today and I am so proud of myself! What a work of art, at least for me, since it’s my first sourdough baguette. Thank you for sharing your techniques in order to make others successful. So beautiful!
what a beautiful approach to creating this video easy, informative, to the point and with great background music...low hydration but great results...Bravo
I made this recipe again the other day but a bit later in the afternoon and had left them for the 2-4 hour break but forgot about them and a bit late to put them in the oven and left them out overnight. Next day put them in the oven and what a total difference in texture. Light but very crisp and almost like a true Baguette. So whilst it is Winter here in Australia I will try this again and see if I get the same result and if so stay with that.
I originally used the recipe by John Kirkwood on RU-vid it was good and produced great baggeuttes but the process tool almost an entire day yours only takes a few hours in gonna give this a try and see how it turns out :)
Beautiful...I have been working on my starter for 2 months now...getting it perfect and my bread is now fabulous...I will try this...thanks..great video.
I just knocked this one out of the park. A couple different techniques at various points but the crust was crisp with a soft inside. Flavorful. Thank you for the simple instruction!
Made your sourdough baguette recipe yesterday…followed every technique because I always have a flat baguette bread…haha…Today I earned a praise from my boss…Thank you so much….This will not be my first and last baguette bread …Will make again…visited your website too ….Thank you so much for all the insights you have shared on us …new learner ….been baking sourdough bread but I always failed on baguette…Thank you so much
Great video mate and very therapeutic watching you handle the dough like that, I'll be giving your recipe a try as it's a bit different to the one I tried the other day. What I'd like to know is how on earth did you knead your sourdough without it sticking to your hands?
I'm not sure you'll answer six years after the video was posted, but here goes. I buy 25 pounds of bread flour from the big box store to make bagels for the family. Since i have so much of that flour on hand, can I use the bread flour instead of all purpose flour? Are there any changes I'll need to make?
This was the recipe I was looking for. Your method and your way of teaching is amazing. I made it and it's super yummy. My husband loved it. Thank you very much. Blessings.
Hi thanks for your video . I’m going to bake this and usually I bake sourdough with cast iron pot. Can I know what is the white base you are putting in the oven for baking ?
Why do not you put the tray at the bottom rack of the oven. For me when I make pizza the dough cook better if I first place it at the lower rack of the oven
In your opinion, are the large hole in the slices a result of over or under fermentation? I get this result randomly and am never sure of the cause. Thanks
really nice technique Trevor, I've been failing and succeeding with sourdough for a few months now and just discovered your channel. I'll be watching some more videos for sure. I'm a fellow creator my channel is more cooking but I get involved in some baking, would love it if you checked in, subbed by the way
I never measure dough temp. With such small batches of dough as the home baker typically makes, dough temp will usually equalize to ambient temps in an hour or two (barring some sort of insulation). So I tend to focus more on ambient temps. This dough was proofed somewhere around 78F to 82F, if I remember correctly. And I mixed it with warm-to-the-touch tap water. But if you prefer to keep strict tabs on dough temp, then anything from mid 70's to mid 80's Fahrenheit would be fine.
Thank you for the recipe! For me handling was sticky, and the baguettes flattened quite a bit before going into the oven, so I'm guessing the AP flour I use needs less water, regardless, the taste was excellent!
It always takes a few tries, with adjustments in between, before you start to nail down a good system. Sounds like you already know one adjustment you need to make, so that puts you that much closer. You'll find that with each bake your baguettes get better and better. Keep up the good work!
Hey Rodrigo, just as you've discovered, different flours can make a huge difference in dough consistency and quality. Always feel free to adjust as necessary. It's really the dough consistency that matters most, not the exact ratio of flour to water. Better luck next time!
I don't know what differs but my dought never behave the same as your videos, even as early as the 2nd step. Seeing how it comes of the bowl cleanly and doesn't want to stick to everything just makes me jealous
@@GuacamoleyNacho Flour absorbs water differently. Regional differences are sometimes substantial. I've read that flour in the U.S. / Canada for whatever reason seems to rather consistently absorb more water than European flour does. My advice: drop the hydration rate by a few percentage points and go with 280 ml of water. The result will be much closer to what you see in the video.
Finally someone who knows how to make baguettes (on YT) and show the inside of the finished product (the most important). Also great over all "techniques" and very little flour used on the table (I like your table :)
Hi ,following many video tutorials for home baking .I can simply call you the Manager, your EXPERIENCE in baking and confidence commands the video.im going to this step ,trying this baguette video .I hope not to flunk yet my baking is slowly improving. Thank you sharing the gift.
My dough was a little on the wet side for 65%. I’ve worked with wet doughs as high as 78%, and this was hard to shape. Also, I made 3 since 2 loaves is larger and more like French Bread then a baguette.
Made this recipe and exact technique... It came out really good.... My question is... Can you keep this overnight in the fridge like other sourdough bread recipe and bake the next day? Thank you so much 😍
Thank you for your book! I’ve only dug into it a little so far, but excited to dig deeper. Ending up spending over $100 on it, as I just went to Staples to print it out so I’d have a spiral bound book…..no doubt $$$ worth spent 🙏🏻
Wanted to ask another question.. hope you don't mind. I had a starter in the refrigerator for 2 weeks. Fed it once and overnight it bubbled over. It didn't float in water but I used it anyway. I suppose this is why I didn't get a good rise. A lady on youtube said she keeps hers in the refrigerator and then just takes it out and uses it even after months. I met a lady who said when I take it out I must feed it for about 6 days 3x daily. That seems like a lot of waste. Which is it? When it didn't float did that mean I needed to feed it even though it bubbled over?
After autolyse my dough looks nothing like yours. Mine is completely wet... despite i used the exact same amounts Your kneading looks clean and simple. Mine is sticking everywhere
Hi Trevor. I was given a big jar of starter and am attempting my first foray into baguettes. If they come close to yours I will be very impressed with myself, you do have remarkable hand skills. After the first mix, your fingers barely had any dough on them and I was a swamp mess. My question is this: after taking out the 35 gms of starter for the dough, I put the rest back in the fridge, it was fed two days ago and I plan to feed it in a few days. Do I measure starter, flour and water exactly or can I just add some flour and water to what I already have without weighing the starter. Thanks again for a great video , with great music.
Upon watching this, I realize what I was doing wrong. I baked some baguettes w/ your recipe but the crumb was not open enough & the crust was too thick. Now I watched this video for the umpteenth times i understand that i didn’t let it proof long enough. I was too scared of overproofing it that i ended up underproofing it. It is hard to tell if it has risen to 30% since it’s so hot and humid out here. Normally by the time i figured it out, it’d already been overproofed. Any suggestions on how to get the fermentation right in a hot (30C - 38C) & humid weather? Should i stick it in the fridge after bulk or during bulk? Thanks
Looks amazing, just the way I like it! I have to try your recipe next time! I like the technique you have in handling the dough! Have to get familiar with that, seems a good way to do it! Thanks for sharing!
Hi Trevor J Wilson, thanks for sharing I followed the ingredients and instructions, but i used the two days ago fed starter, my dough is quite sticky, but to the final process, my dough in the oven could rise ,(the limited heat of my oven is 230 Degree Celsius, i set 30mins but when i cut the bread , they are not fully cooked What should i do ?
After studying your ‘artisan’ loaf videos and getting fabulous results, I’ve been in fear about baguettes... so today’s the day, dough mixed to shaggy and now starting the process... and it’s raining outside... is there a better time to bake! #AustralianFan
This recipe is absolutely amazing. You could maybe obtain a marginally better baguette by working 2 or 3 days to make it... but seriously these baguettes are so easy and turn out perfect. Great video! Thanks
So I was really having problems with the dough being too wet. I also ran out of all purpose flour and decided to make my own variation of 3/4 bread flour and 1/4 whole wheat this was all King Arthur brand. I also left out 50 grams of the water at the initial combining and then added a little bit as we went along just to get the last scraps of flour. Other than that, I watched the dough and follow the instructions. my little baguettes came out killer although I didn't get as much oven spring as I wanted. For me, it really was about the moisture and having too much really makes this a daunting task
Any tips for baking in a house thats in the middle of a heat wave and no air con? ferment times are seriously sped up!!! BTW, more videos please!! Love your work!
One of my favorite pieces of bread is the Baguette and they can be finicky to make but this recipe worked well and enjoyable to eat. One thing I would like to know if anyone can enlighten me is the older your starter is the better the result would be? My two starters are around 3 months old and the rehydrated San Francisco starter and the homemade starter are a little different and I get two different results. Merci beaucoup Trevor.
