HOW TO MAKE SOURDOUGH BAGUETTES

Подписаться 95 тыс.

Просмотров 120 тыс.

50% 1

In this video, I show you how to make sourdough baguettes. They have a light, airy crumb, and perfectly crispy crust, making them a must-try recipe!
🥖 LEARN SOURDOUGH IN 5 MINUTES/DAY WITH MY FREE SOURDOUGH QUICK START GUIDE
theregularchef...
Includes everything you need to know to bake your first loaf of sourdough bread!
🍞 WANT TO MASTER SOURDOUGH? CHECK OUT MY SOURDOUGH MADE SIMPLE COURSE!
charlie-s-site...
VIEW THE FULL POST ON MY WEBSITE
theregularchef...
CHECK OUT MY MERCH
theregularchef...
ADDITIONAL RESOURCES
Basic Sourdough Bread Recipe: • EASY SOURDOUGH BREAD R...
My Complete Sourdough Baking Playlist: • Complete Sourdough Bak...
How to Make a Homemade Proofing Box (Video): • How to make an afforda...
Pre-Built Proofing Box: amzn.to/3DjdVek
Bannetons, Bread Lames, and More: challengerbrea...
Challenger Bread Pan (Upgraded Version of Lodge Combo Cooker, Perfect for Smaller Baguettes): challengerbrea...
Lodge Combo Cooker: amzn.to/3uhWQeu
CHECK ME OUT ON INSTAGRAM
/ theregularchef
VISIT MY WEBSITE
theregularchef...
MY SOURDOUGH BAKING EQUIPMENT
Baguette Couche: amzn.to/2YwjkJF
Bread Flour: centralmilling...
Challenger Bread Pan (Upgraded Version of Lodge Combo Cooker, Perfect for Smaller Baguettes): challengerbrea...
Lodge Combo Cooker: amzn.to/3uhWQeu
Everything Else: amzn.to/370kXTA
ALL OF MY COOKING EQUIPMENT
All: amzn.to/2Ms0z4t
Bowls, Jars, and Containers: amzn.to/2MrQ40S
Countertop Equipment and Appliances: amzn.to/308HEDD
Knives and Miscellaneous Utensils: amzn.to/3gXFz3g
Pots, Pans, and Baking Equipment: amzn.to/2UcDKpE
Recommended Ingredients: amzn.to/2Y3mRyB
RECOMMENDED BOOKS
amzn.to/30ajgkY
MY VIDEO EQUIPMENT
amzn.to/2XypWb7
Intro Music by Prod. Riddiman
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!

Опубликовано:

29 сен 2024

Ссылка:

Скачать:

Готовим ссылку...

Добавить в:

Мой плейлист

Посмотреть позже

Комментарии : 110

@marcuslee1318 4 года назад

Love to watch your video. Clear, very well explained and professional! Thank you!

@TheRegularChef 4 года назад

I appreciate it, thanks a lot for watching!

@safiedbanafsh7762 2 года назад

The descriptions are nice in your video. However ..... you talk way too fast in your voice over. You need to talk slower and at times pause and let people absorb what you just said I had to rewind the video several times in different places to completely understand and absorb what you're saying. it made me nervous, like I was missing stuff because you were saying stuff and moving on. Remember we are trying to learn. We are not experts. Otherwise it's a good video, and thank you for posting .

@stevenvibert9721 2 года назад

can I put them in the fridge overnight after shaping , cheers

@johnboehm8151 4 года назад

Your proofing box you say to set to 75F during bulk rise. But the printed PDF instructions say 85F (on page 7). Which is correct?

@TheRegularChef 4 года назад

The PDF instructions are for the basic sourdough loaf. For these baguettes, I use a proofing temp of 75F.

@toeknee5464 4 года назад

Whoever put a thumbs down on this video could probably burn a pot of water

@M-a-k-o 4 года назад

Agree. No appreciation for the sincere work Charlie puts in.

@en1909s9iah 4 года назад

I've tried this recipe three times, by the time of the fifth fold, I think the bread has risen too much... Next time I'll stop at the fourth fold I think, or lower the amount of levain at the beginning. But it tastes nice, not too tangy, and a nice white crumb! Thanks!

@HowToCuisine 4 года назад

Your channel deserve to grow, your are sharing with us really good content! Keep it up! 😄 Love this baguette recipe, can't wait to try it! 😘

@M-a-k-o 4 года назад

Absolutely. Compared with other wafflers and egomaniacs, Charlie is the real deal! Just like and share so that his channel grows.

@Rob_430 4 года назад

Charlie, I’m a big fan and love your videos. For baguettes, I use a lower hydration to help shape, and I do get a good medium crumb. I proof and bake, using a baguette pan. Learning a trick, the baguette pan can go into a large roasting pan to get the steam.

@TheRegularChef 4 года назад

I appreciate it! I did try placing a large roasting pan over top of the baguettes to trap in steam, and the results were good, but not as good as the method I ended up using in the video. I'll have to try the roasting pan with a lid though, that may work out better!

@M-a-k-o 4 года назад

Dear Charlie, I am new to your channel and all I can say is that I like your professionalism, the respect towards your foodstuff, your modesty and great recipes. You are a really, really good teacher. Thanks for your time and tips!

@TheRegularChef 4 года назад

That means a lot, I’m glad you enjoy the videos! Thanks a lot for watching!

@kathyanderson7916 4 года назад

Wow!! Who would have thought there is so much to know when making a Perfect Sourdough Baguette,. I learned so much! Thanks once again TRC. You are amazing!!

@joycechahinepiano 4 года назад

Where were you 24 hrs ago when I tried making baguettes for the first time?! 🤣

@TheRegularChef 4 года назад

Haha if only I had posted it earlier. Well, that’s just a reason to give it another try then!

@megannocjar5761 4 года назад

Thank you Charlie, you are a man of your word!! I can't wait to bake your baguettes!!

@FatherAndSonsTV 4 года назад

Thanks Charlie. Another way to use our sourdough 👍

@bhess1212 4 года назад

I would and wouldn't want to be your neighbor. Smelling that all the time would kill me!

@DANVIIL 4 года назад

Great video, Charlie! I bought some heavy-duty canvas fabric at a fabric store (Hobby Lobby) for my Couche and some thin 1/4" basswood boards for my dough flipping board at a fraction of the cost of these tools on Amazon. Keep up the good work!

@rodimaggio6845 Месяц назад

Thank you for this video! I made the baguettes after 5 other recipes, yours worked wonderful Greetings from Fort Lauderdale

@hoyingcheng2536 3 года назад

Been follow your basic sourdough for many times and never fail, Just made this today and they are so good, thank you Charlie for sharing this wonderful recipe. Always love watching your video, clear and easy to understand, and not long video which i like so much.

@cachi-7878 4 года назад

Nice job Charlie! @5:45, I would also make the point that a couche, is made from untreated and unbleached flax linen, which allows the dough to breathe and dry out excess moisture. So using a regular kitchen cloth will not provide the same results. Not that it cannot be done, but for those home bakers who seek out the proper tools, a baker’s couche is the way to go. Yours looks like it was bleached and therefore doesn’t have the same stiffness as the untreated and unbleached ones. Also, they should never be washed, just air out to dry. Great video.

@TheRegularChef 4 года назад

Thanks for the info! I agree that the couche should provide far better results, but just wanted to provide the option to those that don't have one or can't get one. I wasn't actually aware of the material differences. It turns out that mine was made of cotton, so I just ordered a flax linen one. I'll be curious to see if that makes a difference!

@cachi-7878 4 года назад

The Regular Chef You’re most welcome. You’re going to love your new couche, hopefully you ordered it from a reputable place. I bought mine from the SFBI, www.sfbi.com/baking-supplies/linen-canvas-couche , I can’t remember if they’re imported from France but they are the real deal because I did have one from France and it is exactly the same. They do mention you can wash it but it has to be in cold water. Best is simply to brush off the excess flour and air-dry it. Enjoy!

@M-a-k-o 4 года назад

Thank you bro for the valuable tips. I'll order my couche next week.

@chamokc Год назад

I been having issues with the dough sticky to everything and ruining the shape. Any tips . They would stick to the koosh

@SpringismySeason 4 года назад

Charlie those look amazing!

@chillipepper6859 2 года назад

Thanks Charlie, I've tried many recipes in the past several weeks but could never get the baguettes to come out properly, which made me suspecting that there's a little something that people are holding back on their recipes. I successfully made my first batch of baguettes after following this video so Thank You very much, I especially appreciate the detailed explanations of the various crucial points throughout the video.👍

@MarianoPerez Год назад

So it's basically the same as sourdough bread but with the shaping method of a baguette?

@And3aPet 2 года назад

I was about to type exactly the same thing! I learned a lot about making sour dough bread from your videos and now I get rave reviews from my friends. I just saw this one and made 3 baguettes which are beautiful! Thank you!

@reinaartvansichen9926 3 года назад

Hey Charlie, Can you put these in the fridge for a cold proof overnight after you shaped them, and then bake in the morning?

@lashermanasmora9145 3 года назад

You can if you have space or retard the dough overnight and then shape and bake the next day

@Thetrilingualreader 2 года назад

Couche?? As in french word for diapers??? 😭🤣

@dominiquehamel4200 4 года назад

Can I retard in fridge if yes when? When I take it out must I let it raise for some times before baking?

@TheRegularChef 4 года назад

Yes, you can do that after the final shaping if you can fit them into your fridge. I wouldn't go longer than about 5-6 hours though, and you can just bake them straight out of the fridge, so no additional rise is necessary.

@sharonmohr1 Год назад

What is your dusting mix?

@bartgeerling 3 года назад

Again a great video Chef! I'm curious to know though: this recipe is fairly similar to the basic sourdough one. However, the baguette has longer proofing at lower temperatures and no retarding. How would the end result be different if I would apply the basic sourdough recipe and shape and bake them as baguettes?

@TheRegularChef 3 года назад

Yes, the main differences are that the baguette uses only bread flour, whereas the basic sourdough bread uses 90% bread flour and 10% whole wheat, and the baguette dough is at a higher hydration. That was done to achieve a less wheaty and less tangy flavor, and to make the baguettes lighter and airier, but you could definitely use the basic sourdough recipe to make baguettes if you don't mind those things! And the main reason I didn't retard the baguettes is just because they wouldn't fit in most peoples' refrigerators. So I decided to proof the baguettes at a slightly lower temperature to balance out the lack of retardation.

@elizabethcadag6883 4 года назад

Thanks for sharing your knowledge with sourdough bread! I would like to know the brand of your bread flour since mine cannot handle too much hydration. Thank you!

@TheRegularChef 4 года назад

No problem! In this video, I used central milling artisan bakers craft flour. I added the link to the video description if you want to check it out!

@petronellaisabellawoodop757 4 года назад

Thank you . Awesome!

@mikaelbauer3818 4 года назад

Interesting recipe

@SilkesWelt 3 года назад

Thank you for this great video :D

@phuongkern8027 3 года назад

Charlie, first of...THANK YOU for your teaching tutorial. I learn a lot about sourdough baking and most importantly, the JARGON. You’re the only one I came across who EXPLAINED the how’s, when’s, and ... So, today I ventured into my first sourdough baking. Question: on your screen, it showed 375g flour. On the link below, it was 475g. Am I not understanding something Charlie? Please verify because my dough is stiffer than yours. Thank you 🙏

@TheRegularChef 3 года назад

No problem, I'm glad you found the video helpful! I think it's super important to understand the "why" behind what we're doing in the kitchen, and not just the "what". The ingredients below include all flour used in the recipe, so that includes the levain as well. So 100g of flour goes into the levain, and 375g goes into the rest of the dough.

@phuongkern8027 3 года назад

@@TheRegularChef Thank you for clarifying my question. So I used 475g aside from the levain so my bread came out very stiff too. LOL! It’s still good but I definitely will make again. Thank you again Charlie. Happy Thanksgiving!

@victormoreno4099 4 года назад

Charlie i'm new here, loved the way you put the ice, cheers and thanks for sharing this

@TheRegularChef 4 года назад

No problem, I'm glad you liked it! Thanks for watching!

@staceyvaas1210 4 года назад

Making these right now Charlie! It will be my firs tempt at baguettes!

@TheRegularChef 4 года назад

Awesome, let me know how it goes!

@julianatent9876 4 года назад

Hi Charlie. Perfect timing for this. My wife just got me (for father's day) a tin-plated steel italian bread pan that I plan to use after the final shaping. I'm very excited to test-drive your sourdough baguette recipe! But I'm writing for a different reason. I stumbled across a sourdough bread recipe on youtube (please don't take this as an act of disloyalty -- you are, hands down, the best!) which featured the use of the asian water roux known as tangzhong. The claim is that substituting approx 20% of the weight of the dough with tangzhong allows a significantly higher hydration (85%+) without adding the slack and stickiness that comes with very high hydration doughs. I'm wondering if you have any thoughts about this. Thanks in advance!

@TheRegularChef 4 года назад

Hi! Haha I appreciate it, let me know how the baguettes go if you try them out! Yeah I've seen the tangzhong method used too, but haven't tried it myself. To me it seems like more work than necessary because with a bit of practice, handling higher hydration doughs becomes much easier. But if you're trying out an extremely high hydration or just want to make the dough easier to handle in general, it might be worthwhile! It's definitely something I want to test out in the future!

@julianatent9876 4 года назад

Ok, cool. Thanks! I just made the levain for the baguettes, so, if all goes well, we’ll have some nice bread in time for dinner tomorrow. As far as the tangzhong goes, what I might do is modify your tartine sourdough recipe by subbing 20% (by weight) with the tangzhong, and bumping up the hydration into the low to mid 80s. I’ll let you know how it goes. Happy baking, y’all!

@bethbilous4720 3 года назад

does this dough rise at all whiel resting? I just made food geeks recipe and might never rose at all, and my sourdough starter was perfectly ripe. I will NOT make his recipe again, I would like to try yours, but I am so tired of throwing out the dough. Tell me I should make your recipe.

@chrisbode2155 8 месяцев назад

I've been making sourdough sandwich bread with the same starter since about 2013, and for some reason have always tried yeast-based recipes when trying to make baguettes, but this method has given me far and away the best results I've gotten so far. I and everyone I've made these for absolutely loves them. Easily the recipe / method that comes closest to bringing back memories of those morning strolls to the boulangerie.

@mikahtaylor1254 Год назад

This is great, thank you. I’m wondering if you’ve figured out a schedule that allows you to do most of the work the day before and fridge proof for baking in the morning? I’ve done it once and the taste was too sour and not traditional enough for me, but I’m sure there is a way to do it. I want to be able to bake them at 5 or 6 AM without working all night

@bethbilous4720 3 года назад

This recipe did not work for me, way, too wet added a bit more flour and baked them anyway. Tasted good, but way too dense

@rkay5689 3 года назад

In Germany you buy Sour dough liquid to use directly. Is it possible to use it for your recepies? Thanks for help.

@kimmcgreivy8999 3 года назад

I’m doing the stretch and folds now. I’m finding I have very little stretch in my dough. I can barely get in 3 stretches....mine seems far less wet than yours despite my following the directions exactly. Any thoughts?

@chaserooface 3 года назад

So cool! I've not seen this lava rock steaming hack, is that you're own cleverness?? Will that work with sourdough loaves if you don't have a dutch oven?

@mikeb9725 3 года назад

If you were to just double everything in this recipe, would that work? I struggle to understand how to scale recipes like these.

@kelleypom7506 2 года назад

Great video Charlie - thank you! I've been making really good boules for several years but never had much luck with baguettes. I made your recipe today and it came out really nice and super flavorful, but my scores didn't open up and didn't get a good crust. I didn't have lava rocks and just put a pan of water in the oven for the first 15 minutes - do you think that's the problem? Anything else you recommend? Thank you!!!

@rkay5689 3 года назад

I can’t find proper lava stones in Germany. What can I use instead ?

@hyg8742 3 года назад

Perfect video❤️😍✨ Thank you so much🙏

@jenamorgan240 2 года назад

Is there any difference in temp when using convection?

@FLSiegl 3 года назад

Please send me the recipe Thank You

@maryroman4510 2 года назад

Excellent video. I love baguette .

@lolam.9291 3 года назад

The lava rocks with the pie pan with holes is a smart idea!!😍

@driellysouza2408 3 года назад

it’s a lot of steps ! is it there an quicker / easier way ?

@BalatonOZ 2 года назад

Thank you for the video. I like baking in the morning for breakfast. Do you think a cold proofing in the fridge can work? In a baguette dough basket?

@TheRegularChef 2 года назад

Yes you could definitely do that!

@danielschelter1220 3 года назад

Can I use also a starter with rye flour?

@grindleb 4 года назад

followed this to the letter and it was too wet. dough never stopped sticking up to and after resting in the couche. when I transferred it to the baking tray it also stuck to the transfer board, even though I had thoroughly floured everything. I generally modify recipes when this happens but in this case I did not. It is tasty though. I'd have to add more flour next time (or less water) and do a less labor intensive rise.

@TheRegularChef 3 года назад

Yeah it may have had to do with differences in your environment or the flour you're using, but I think using less water/more flour should fix the problem!

@tonymujito1009 3 года назад

Just so I'm understanding this correctly, in the beginning when you mixed the "mature starter" with the WW and W flour, does that mean that the starter wasn't active and was taken out from the fridge? Also, would it matter if I revive it with only white flour? Thanks

@TheRegularChef 3 года назад

When I refer to mature starter, I mean starter that's been fed within about the last 24 hours. So you could use it straight from the fridge if you want, but I think you get the best results if you remove it from the fridge, then feed it once and wait about 24 hours, then use it to make the levain. But yeah, using only white flour should work just fine!

@thomast6823 4 года назад

Making these at the moment!

@TheRegularChef 4 года назад

Good luck, let me know how it goes!!

@thomast6823 4 года назад

@@TheRegularChef it went well thanks. Had to improvise the cooking process as I don't have the hot rocks or pizza stone (although I have a pizza steel on the way!). They have turned out well, need a bit more practice to get them a little less closely textured. On to your brioche bun recipe today! Thanks for all the great content

@davetighe 3 года назад

Making them now too 😊

@RogersSu 4 года назад

Where are the “notes” he talks about in the video?

@TheRegularChef 4 года назад

They’re on the full post on my website: theregularchef.com/sourdough-baguettes/

@chefswole 3 года назад

Fantastic

@breakerzee2874 4 года назад

Curious as to why you chose to do a short bulk ferment?

@TheRegularChef 4 года назад

I would say the bulk fermentation isn't too short considering that it's all performed at 75F. From the time you add the levain to the time you divide and shape the dough, it's about 5 hours. Then the final proof takes only about 1-2 hours, so if I made the bulk fermentation longer, the dough might over-ferment.

@roxannekellison8349 4 года назад

The first time I tried this recipe, the baguettes turned out great. It must have been beginner's luck because ever since then I have had nothing but trouble. Problems start during the bulk fermentation. As I am coil folding the dough, it gets progressively weaker and weaker until by the final fold, it is a goopy mess. What's going wrong? I use a proofing box or oven with the light on @75 degrees but still the problem persists.

@TheRegularChef 4 года назад

Hmm, it sounds like the dough is over-fermenting if it becomes weaker throughout the bulk fermentation. I would try reducing the temperature of the bulk fermentation to 65 or 70F and see if that helps. If not, you may want to try decreasing the hydration slightly as well to make the dough less goopy.

@roxannekellison8349 4 года назад

@@TheRegularChef Thanks! I'll try those changes.

@gattamom 4 года назад

Ingredient list above is missing starter.

@TheRegularChef 4 года назад

For the ingredient list, I just listed the total amounts of flour and water used in the recipe, so the starter is included in that.

@chefswole 3 года назад

Question:) at some point before or after the stretch and folds/coil folds can I hold the dough in the fridge for, let’s say 15-20 hours ? Prior to shaping? Or is that a hard no? Thank you!!!

@TheRegularChef 3 года назад

I haven't tried that myself, but you could perform the hold folding period in the fridge over the course of 15-20 hours and that should work okay!

@thomasdillon9285 3 года назад

@@TheRegularChef tried a 12-15hr hold(can we call this a "retard" period? {not really sure of the full meaning}) directly after the last coil fold. Once I took it out I let it sit for 45 minutes to an hour and then continued on. I will say though i didn't get great oven spring. Probably because I am not using a pizza stone or cast iron pan. Cheers!

@edlestrange5106 4 года назад

Can I let my levan go longer than 10 hours?

@edlestrange5106 4 года назад

Well, because it was late, I went to bed. The levan proofed for 18 hours. It was fine.

@katyaivanenko2174 4 года назад

Could you replace the bread flour with AP? All I have at the moment is that, but I wanted to make these baguettes soon.

@TheRegularChef 4 года назад

Yes you can do that! I’d just recommend decreasing the hydration by about 25g or 50g if you do that

@evonnelynlee8677 4 года назад

@@TheRegularChef please explain - I'm a newbie. Reduce water by 25g? I intend to try your recipe this weekend - in 2 days. Hear from you soon.

@bonnart5198 4 года назад

Great!!

@pluto_fine9437 4 года назад

I seriously doubt of your recipe with no proofing station ..

@pault477 4 года назад

Better make one then.

@Rob_430 4 года назад

Pluto_ Fine Proofing Station??? What do you mean?

@maciejburzynski5176 4 года назад

Great job, have to do so quickly

@zildor3635 4 года назад

Thanks Charlie. I have now decided to just buy a baguette and stop making it after watching your video.

@bella7450 4 года назад

Hi, I've seen a few other videos how to make sourdough baguettes and they said after the 4th folding, cover and let it rest overnight in the fridge, then shape it the next morning. Do you think it's better to proof it overnight? Thanks

@TheRegularChef 4 года назад

I prefer not to let it proof overnight in the fridge because that'll make the loaf more sour, which I don't really want for baguettes. You could do it that way though if you like a more tangy baguette.

@bella7450 4 года назад

@@TheRegularChef I thought so too since baguette does not have that sour taste. Thank you for your advice.