I just love your videos. No music, no fake cheesy smiles, you get us close to the recipe so we can gauge what it should look like. You explain everything so clearly, leaving us with no questions. Perfection!
Stephanie, I really appreciated the comment about taking the time to 'learn the craft'. My mother was a fabulous baker (not a great cook) and she never, ever took shortcuts. She bought the best ingredients she could afford as a single mother. The tastes and fragrances in our kitchen on Sunday (her baking day) were out of this world! Baking is a professional trade for a reason. Baking French Baguettes is something I will now try - I'll let you know how it goes. You are an inspiration!
I do bake all sorts of breads myself for the past thirty years with real European methods. But this one Madam, you've brought the best of your teaching methods and gave so much confident even to the beginners. And with extra sense of humor( I usually see a serious person). Enjoyed watching this.
Stephanie. I used this recipe for pizza dough today, but i tweeked it a little. I used a whole t. of yeast and 2 t. of the malt powder. I also added 1/4 c. olive oil and 2 T of my sourdough starter made from muscadine grapes from the field next door. The gluten was strong enough to be stretched really thin w/o breaking, and turned out very crisp while holding it's shape. I do prebake it for a few minutes until it starts to brown a bit, then transfer to a rack to cool. Then it's ready to top and bake a second time at 350 degrees, then drizzled with some good olive oil or whatever else. It made four pizza dough rounds at around 8 oz. each. They averaged about ten to twleve inches for me. Cheers. I'm a retired baker btw. It's the closest thing I can get to the thin and crispy pizzas I had in Toscana, Italy.
Dear Stephanie: I'm writing this with gratitude, as a fellow baker, a cookbook writer and lifelong teacher. Your demonstrations and explanations are clear and helpful, and the results are always successful. Your yogurt/apple cake has become a family favorite. Thank you very much. Continue your excellent work.
I'm French, born and raised and I can say your baguette looks exactly like ours in France, from the outside, the color, the crisp (I can tell by the noise) to the inside, with nice bubbles etc... I couldn't taste it but I can say for sure this is the first French baguette recipe I see on youtube which turns out to be actually a REAL FRENCH one. Congrats !
iam not french but my uncle lives in france. in like flayosc next to draguignan and the baquettes i eat there are so delicious and nothing they sell in holland comes close. but this is the first recipie i see that actually looks like an french baquette and cant wait to make it !!
33 mins video and its worth every sec. Can't u all hear her enthusiasm in this bread that made her tongue tied. Must admit I tried several times and I kept failing but after seen this video it made me wanna try it again.
This is simply awesome. I feel like I'm studying gastronomy while watching your videos and I literally understand every single step since your speaking is understandable and fluent. Thank you!
Hi, Stephnie. I want to let you know, that you are my go to baking guru. Your recipes, have never disappointed me when I tried them out. For all the wonderful videos you put out, along with the hard work perfecting the recipes, you deserve even more subscribers. Please keep the recipes coming as they will be much appreciated. Thank you.
Stephanie, I followed your recipe to the letter, except I baked the baguettes in a 4 section baguette pan. And divided the dough accordingly. They came out nicely browned, crispy and were delicious. Thank you for the great recipe
I'm french, and by looking at them, the crisp/color and everything, I can tell that they look EVEN BETTER than the one they bake in my boulangerie! Good job Stephanie :) !
Wow I accidentally discovered your channel a few months ago and I have to say right from the start I knew you were a pro. I am French and I have been trying to make baguette for a long time so thank you so much for this video. I am so excited to try your recipe. Merci beaucoup Stephanie vous êtes une femme exceptionnelle.
This recipe is great. I've followed it to the letter and it works every time. My whole house smells fantastic when I cook baguettes. There's one drawback, I have to eat them all each time I make the recipe. It's addictive. Thanks for publishing it.
I ❤making bread like this, even more when my husband was alive because he was so enthusiastic about eating it! 😂 He especially loved when I would add just a touch of garlic powder to some of it and he'd have it with sharp cheddar and hard salami. I almost converted him to my Italian side though he was from Kentucky! ❤ Gosh his I miss him.
Stephanie my son is in love with the bread & has told me that I should stop buying from the bakery, instead keep making per your recipe 🤦♀️. I've opened up a can of worms 🙈. I have to agree with him, the texture is so good. I'm ever so thankful having watched your demo, even though it's only created more work for me 😂.
Clearly your recipe is amazing. I'm French and just by looking at them I can tell that the texture is perfect. Bravo Stephanie and I'm sure you've realized the dream of thousands of Canadian, American and other people that can't get their hands on good quality bread ! :D
First video I watch where the baguette is actually cut in "tranches de pain" to show the hole-y "mie de pain" (white inside part of the bread). The sound when you cut the baguette was "French music" to my ears. Best video ever. Thank you! I can't wait to try baking my own first French baguettes!
I have tried this bread two days ago and the result was phenomenal!!! The crust was crunchy and tasted better than the bread from our local bakery!!!Thank you so much for sharing the recipe!
I feel like I should congratulate you on how successful you've become. I first bookmarked joy of baking around 7 years ago, before you had videos and only a few recipes. It's been one of my go to recipe sites over the past few years. This video is so helpful for demonstrating wet dough techniques.
I was born in France of military parents in 1954. I teethed on French Baguette and since I was 4 bake in the US, I have craved true baguettes. I have tried every recipe in the book, including Julia Childs, and nothing turned out right. You have just made an old lady very happy! I made your bread today for our New Years gathering and it was a hit! It was perfect. I wish I could show you photos of it. I had already ordered French Flour, but it had not arrived (T65) so I used to suggested portions. It was perfect! I did not have the malt, as it did not arrive in time either, so I used a tsp of sugar. I was happy I could not taste the sugar. I plan on practicing your method every week because I have my nieces French boyfriend arriving in 6 months. I want to surprise him with this recipe. Thank you again!
This is probably the most basic and easy to follow recipe I have seen for Baguettes. I love baguettes and I've always been intimidated to make them. I made them once in school and once at home and I promised myself I was never going to make them. Thanks to you, I have gotten the courage and will try again in making them.
Just finished baking and tried my first bite and all I can say is.....unbelievable. I have been a cook for many years. A baker, eh, not so much. After a failed attempt at a french loaf for dinner one night I decided to get serious. This is everything you want in a fresh baguette. The crust is amazing and the flavor of the soft body is awesome. Thanks for the video.
Let me give you my full review on this amazing recipe: 1- it looks way harder than it really is , it's actually so easy and fun to make. 2- i've tried many baguette recipes I got on youtube, basically most have the same ingredients as this recipe, but due to the technique I guess, this recipe tastes tons better than the others. 3- I dont have a pizza stove so I used a baguette tray instead, I used it before and the baguettes came out flat on the top even tho the tray gave them a round bottom shape, in this recipe with this folding they came out perfectly round, you cant go wrong with them 4- i've never tasted bread that delicious before, it had a very crunchy exterior (I didnt wait for the bread to cool down before cutting it so the flakes were all around while cutting) and an incredibly soft interior. I'm going to do this recipe again tomorrow. Highly recommend it, bread can't get anymore delicious.
Excellent baking Stephanie, I love breads specially those which use mother dough, like frech or german, danish old europe breads and of course artisan breads... thanks for sharing!! It's worth mention that when you pour water to create steam inside oven, you just want this vapour the first 5-8 minutes, because if you use too much water then what supposed to be a crunchy surface, will be otherwise soft...
Hands down one of the most informative and successful Baguette recipes I've ever tried. I'm not a master but this video/recipe will give one all the fundamentals to make a superior Baguette. One can also utilize these Baguettes to make some excellent Croutons as well.
Made this today for the first time, and they came out fantastic! I'll definitely be doing this again. Followed her instructions nearly to the T, although I didn't have the dry malt powder. I Substituted some honey, and still came out really well. Thanks for the great walk thru.
Hey Stephanie. Thanks so much for these videos. I followed your techniques and on my first try the baguettes came out beautifully and taste just like the ones we buy at the local supermarket! Thanks for freely sharing and giving away your knowledge.
I prepared these today, and they are awesome. I wasn't sure I had the confidence, but I watched the video a couple of times, especially the part about shaping. I've moved the recipe into my cooking software, so we'll be enjoying these for years to come. Thanks so very much for the instruction, and for your lovely personality as well. Oh, I did do two things differently: I mixed the dough the night before and did the shaping and proofing in the morning. Also, I used a baguette tin instead of a stone. After shaping the baguette, I moved it right to the tin. I think that made things easier. Probably the result wasn't as good as yours, but they were still great!
I have been watching your videos for a few yeas and have made many of your recipes with great success. I have been baking bread for four years and I am glad to see you take on and show another type of baking. I have made baguettes before but I am going to try this recipe. I am still drooling from watching you and your husband biting into that delicious bread lathered with butter!
This is a Master class😊! Thank you for sharing this recipe and all the steps you learned at the San Francisco Baking Institute. You’re a very caring, giving person😊. I imagine the joy you had during the 5 days of classes. Thank you😊
Everyone loves these baguettes Stephanie , kids , grandkids , wife .. aunts uncles they all love haven’t bought a loaf of bread in over two years ! Thanks again , Mauuh ❤
Today I gave this a try & was delighted with the end result. I did the kneading for 90 seconds in the processor & the rest by hand as demonstrated by Stephanie. I even followed the stone & cast iron baking technique 😁. How satisfying to see the beautifully baked baguettes. Thank you SJ. You're a legend 👍👌.
Thanks so much, Stephanie. In this time of quarantine I've been trying all different baguette style breads. I made yours today, and they came out way better than all others, even though I was kind of clutzy forming them and transferring. You are so talented; you make it look easy. All your little tips helped me immensly. Thank you!
I tried several youtube recipes before I ran across yours. Yours was the first recipe and technique I had success with. They came out perfectly. Thank you.
I agree with Wilson David, I too am an artisan baker and bake all kinds of European breads but your video is so easy to follow and concise. You have a new subscriber in me. Thank you so much for your wonderful videos...brava!
Diana Terrizzi, thank you for correctly telling Stephanie “brava” vs bravo. My English major’s heart is well pleased! And the recipe ain’t bad either (southern girl coming out with a third glass of wine). :)
Oh Stephanie! I made 3 baguettes today following your recipe and video! They turned out great! Thank you so much for giving me the confidence to try something so complicated. Next attempt is your French Country Bread once my boule arrives. My kitchen smells wonderful!
What a beautiful baguettes! I have to try it! Miss Stephanie, you are adorable! I love how hard you are trying to convey main concepts in each and every recipe, so a beginner would not fear, and actually start baking. You are absolutely the best teacher! I've learned so much from your videos! Thank you!!!
Wow! You've really outdone yourself, Stephanie! A tremendous success! Often times, Internet Chef recipes (or recipes from sources that aren't professional bakery based) are far from the real thing and are very disappointing. Being an artisan home baker who has seen some very incredible bread, I can assure you that your baguettes are fantastic! The crumb is absolutely astonishing, and the overall look/color (inside and out) is beautiful. Even I have a difficult time achieving beautiful ears, but the way your slashes opened was very impressive! Very good, wish I could taste them! -Matt S.
Excellent tutorial. I can confirm this is an authentic French method. My best friend's father was a baker in Paris. What I really appreciate is that you mention everything in metric which cannot be taken for granted in US-based recipes. A little suggestion that I picked up from a bakery in the south of France. Let the dough proof in the fridge for 24 hours and then the folded and shaped baguettes in the cloth for another 24 hours at a low temperature. This is what gives it the typical Southern flavour and what the French call "une mie grasse", literally a "fat inside of the bread". I couldn't find an English word for "mie". It's amazingly chevy, light and moist and the alvéoles (air bags?) are almost translucent. It's a slow fermentation kind of comparable to slow cooking at a low temperature to get the maximum of flavour and texture.
Gosh, I really love this recipe. Thank you for sharing! The malt powder is a game-changer. I add about a half a cup extra water and divide into 8 baguettes, which is easier to handle, especially because they're so gooey from the extra water. I place 4 in the oven and while those are cooking leave the other four in the refrigerator so they don't overproof. Truly one of my favorite recipes! Thank you!
I loved, loved, loved. I made my first french baguettes yesterday, and they were fantastic. They were crunchy and tasty. My daughter that loves bread said they were the best one she has eaten here entire life. Thank you.
The joy of baking is experienced much better by the joy of eating the bread one bakes! Great video. very informative and clear! Now, one "kneads" not enroll in a baking class anymore, and spend a lot of money! Thanks for sharing your God-given talent to the world!
Your recipe was a hit! We all enjoyed the baguettes! Your instruction is impeccable! One of the secrets of success was using a scale for measuring the dry ingredients! We cannot get good bread here in NC! Having this recipe has saved the day! Thank you Stephanie!
Hi, I am not a pastry chef but anyway I love baking...Thanks a lot stephanie, I've learnt a lot from you, easy to understand and esay to make. Love you so much...
OMG STEPHANIE YOU'RE JUST MORE THAN AMAZING! you never disappointed and always makes me speechless everytime i watched your video! where did u learn about all of that tips and recipes, stepahnie? all of your recipes that i ever tried always turned out great! finally, after all this time now i declared that now I becomes your one of your biggest fans and admirer. greeting from Indonesia, stephanie! ;) xx
Hi Stephanie, another great recipe. I'm french and I love baking all kinds of bread. I told myself i had to try your method and honestly they came out great even though i didn't have malt.
Thankyou ! Stephanie I just fishnis my baking the French Baguettes today, and turned out very well , this it my first time ,.. so just like you said , it need practic , it kinder the over bake a little , they are not as beautyful as your , but the taste : OMG is AMAZING , it's the BEST OF BAGUETTES , Thankyou !! Thankyou !!
Hi Stephanie, I made this bread and It turned out like yours, colour, crisp n soft inside, Perfect. Enjoyed the complete process of this special Bread making.Highly satisfied. .In the evening, made Garlic bread. Super tasty. l love you dear, You gave me the confidence and Joy of Baking. Tried most of your never fail cake recipes. PERFECT. You are my online Great Baking Teacher. I can't thank you enough for all your valuable guidance, small-small tips n perfection.
Hi Steph, am a big fan of your website for years.. you are my inspiration. I will try this recipe soon. I have used many of your cakes, they never fail me and you have a great taste in food. Please keep up your great work. maybe you can teach us brioche. I often buy it from my local australian supermarket... it is so nice and addictive... and it is very expensive.... 7 dollars a loaf.... any way it is just a request... from down under.
Stephanie I took your baguette recipe & did a rustic/ciabatta type of bread today. I followed the same technique with the stone & cast iron baking, amazing results once again. I am such a fan of your channel & so thankful for having found you on TH-cam.
I have never actually used one of your recipes even though I've been watching your videos for years. Its just so relaxing and somehow entertaining to watch your videos! My boyfriend thinks I'm a weirdo hahahahaha thank you for all your fantastic work! :)
I so agree with you - it is therapeutic!!! I love making bread. As soon as I get my package from Amazon , I am making this. And yes, people NEED to get a scale, otherwise, just buy your bread .
Stephanie ... You are the best ! I have to post this magical video on my Facebook page so all my friends and family will enjoy and hopefully to try making a real French baguettes and I am already your huge follower from your thousands followers ... So happy !
This is the best French baguette recipe ever. Thank you from the bottom of my heart for sharing all the detailed techniques. These are the best loaves I have ever made, and I have tried many (Charles Van Over’s, Bread Bible’s, Julia Child’s, etc.) and they were good, if not perfect, but these loaves were the best tasting and prettiest by far. Admittedly, my slashing technique definitely needs work (I used a lame but felt timid and did not go deep enough-but I know now these loaves won’t collapse when I slash because you taught me how to shape them properly!). I did not have SAF gold (only the Red) and I did not have diastatic malt powder, so I used 2 teaspoons of honey instead, plus I missed the 60 grams of AP flour-but the loaves were still truly wonderful. I’ve ordered the SAF gold and malt powder, so I can only imagine how fabulous the next batch will be. Stephanie, your detailed instructions made this so easy! Thank you, thank you! (And I love you for pushing the scale. I have used one for years, and will not use a recipe that has only volume measurements. Not only is it more precise, who wants to wash all those measuring cups and spoons when you can just weigh in the bowl?).
I've been a fan for a couple of years, this recipe made me fall in love with your videos all over again, I love making bread and I've looked everywhere for an authentic detailed recipe, you are the only one who didn't disappoint me
I'm always give American recipes a wide berth due to the preoccupation with cups rather than weights. I gave this one a listen as Joy of Baking' s red velvet cake is the best. I'm glad that I watched this video. I already have proper professional recipes for making baguettes, but I learned new techniques that I cant wait to try out.
Watched and ordered malt, pizza stone on Saturday. Stone, malt arrived Monday. Made baguette same day. First time. Thrilled with result. New subscriber for sure! Jam doughnuts lovely too..
This is great and one of the best videos on youtube for making a French Baguettes. The Video missing something!!!!. The great smell of the bread. It looks divine.
I love how you give the amounts of the ingredients in the video instead of telling me to go look it up. It never made sense to me to just say 'add some' when they could have just said the amount.
Stephanie's recipe taste just like the ones I had in Europe. Ever since we got back we've been looking for a recipe to duplicate the taste and flavor because no bakery in America makes it like that. But Stephanie nailed it. thank you!
Thanks for more one amazing recipe. Even without malt (I used sugar instead), even without a goob wheat flour and even making a lot of mistakes (ex.: I forgot to cut the bread, then I opened the oven and cut it there after some minutes) it was wonderful and much better than the one from my near bakery.
I tried your recipe today and turned out amazing ,, you are a great baker with truly great ability to give detailed demonstration ,, thank you sooooo much ❤️
Hi Ms.Jaworski, I made these baguettes 2 days ago, and was quite pleased with the outcome. I so appreciate your instructions and video. The only change I made was that I used all purpose unbleached flour for the main volume and whole wheat for the smaller. Nice crispy crust and chewy crumb! Still working on getting those nice crispy "ears," but I love to practice...Thanks again
From the N.O.L.A to CENLA, your the Best that left, thank you and your husband for treasure you leave us, behind from one baker to Next, your friend Cuba from the Hilton in New Orleans Pastry Shop.
Wow! As a French living in the US for the past, hum, 15 years or so, I've tried several baguette recipes without the expected results, on the other hand my ciabatta's are wonderful, so I lost interest in the baguette; until I found your video. Your recipe does not provide info to make a standard baguette, but certainly for some of the best baguettes you can find in France. One of the secrets, I think, lies in the hot baking stone. I waited 1.5 hours at 475F, and I think that 500F may improve things a bit (bottom was white-golden-ish). Ice cubes may be better than hot water (my old method) to create the steam. I did not have diastatic malt powder, so I used brown sugar instead. Also, I only have one pizza stone. Results are still unbelievable. I wish I could post a picture, the crumb is so wide open and irregular, so rare to find in breads nowadays. Of course, the taste matches the looks. Thank you again for sharing your knowledge. This gives me the base for more complex breads with poolish, white whole wheat, long retardation, etc. To bakers reading this: do not feel intimidated by this recipe, it is easier than it looks. To check temperature around 75F, a $10 candy thermometer which you stick in the dough will do. What you absolutely need is a pizza stone and a cast iron pan. If you don't have a razor blade to score the dough, sharpen a knife, and wet the blade with water between each cut, a serrated knife -also with a wet blade- can work too, just a bit trickier. As with everything involving fine cooking, pick the finest ingredients. Really, I doubt the $1 per 5 lb bread flour is suitable here.
I trust so much your recipes that after checking dozens of videos to make baguette I just go for yours as usual, and I am making it right now without seeing the end result but pressing stop and play as I go along....
I've watched this video more than once and each time I enjoyed the "teaching " that you provide. I will again make some baguettes but with the poolsh this time.
I just love your videos. No music, no fake cheesy smiles, you get us close to the recipe so we can gauge what it should look like. You explain everything so clearly, leaving us with no questions. Perfection!
Stephanie, I really appreciated the comment about taking the time to 'learn the craft'. My mother was a fabulous baker (not a great cook) and she never, ever took shortcuts. She bought the best ingredients she could afford as a single mother. The tastes and fragrances in our kitchen on Sunday (her baking day) were out of this world! Baking is a professional trade for a reason. Baking French Baguettes is something I will now try - I'll let you know how it goes. You are an inspiration!
You are so cool.
I do bake all sorts of breads myself for the past thirty years with real European methods. But this one Madam, you've brought the best of your teaching methods and gave so much confident even to the beginners. And with extra sense of humor( I usually see a serious person). Enjoyed watching this.
Stephanie. I used this recipe for pizza dough today, but i tweeked it a little. I used a whole t. of yeast and 2 t. of the malt powder. I also added 1/4 c. olive oil and 2 T of my sourdough starter made from muscadine grapes from the field next door. The gluten was strong enough to be stretched really thin w/o breaking, and turned out very crisp while holding it's shape. I do prebake it for a few minutes until it starts to brown a bit, then transfer to a rack to cool. Then it's ready to top and bake a second time at 350 degrees, then drizzled with some good olive oil or whatever else. It made four pizza dough rounds at around 8 oz. each. They averaged about ten to twleve inches for me. Cheers. I'm a retired baker btw. It's the closest thing I can get to the thin and crispy pizzas I had in Toscana, Italy.
Dear Stephanie: I'm writing this with gratitude, as a fellow baker, a cookbook writer and lifelong teacher. Your demonstrations and explanations are clear and helpful, and the results are always successful. Your yogurt/apple cake has become a family favorite. Thank you very much. Continue your excellent work.
I'm French, born and raised and I can say your baguette looks exactly like ours in France, from the outside, the color, the crisp (I can tell by the noise) to the inside, with nice bubbles etc... I couldn't taste it but I can say for sure this is the first French baguette recipe I see on youtube which turns out to be actually a REAL FRENCH one. Congrats !
iam not french but my uncle lives in france. in like flayosc next to draguignan and the baquettes i eat there are so delicious and nothing they sell in holland comes close. but this is the first recipie i see that actually looks like an french baquette and cant wait to make it !!
I was just about to say that is 100% a real french baguette . Long hoyrs but results ate French to the bone.
Magnefique!
It's not difficult you have to taste 😥
33 mins video and its worth every sec. Can't u all hear her enthusiasm in this bread that made her tongue tied. Must admit I tried several times and I kept failing but after seen this video it made me wanna try it again.
This is simply awesome. I feel like I'm studying gastronomy while watching your videos and I literally understand every single step since your speaking is understandable and fluent. Thank you!
Hi, Stephnie. I want to let you know, that you are my go to baking guru. Your recipes, have never disappointed me when I tried them out. For all the wonderful videos you put out, along with the hard work perfecting the recipes, you deserve even more subscribers. Please keep the recipes coming as they will be much appreciated. Thank you.
rabbit98961 Thank you for your kind words.
+rabbit98961 Well said!
rabbit98961 UB
Stephanie, I followed your recipe to the letter, except I baked the baguettes in a 4 section baguette pan. And divided the dough accordingly. They came out nicely browned, crispy and were delicious. Thank you for the great recipe
I'm french, and by looking at them, the crisp/color and everything, I can tell that they look EVEN BETTER than the one they bake in my boulangerie! Good job Stephanie :) !
Between you and Laura in the kitchen I'm wowing my family and becoming a amateur bread baker. Can't thank you enough.
Wow I accidentally discovered your channel a few months ago and I have to say right from the start I knew you were a pro. I am French and I have been trying to make baguette for a long time so thank you so much for this video. I am so excited to try your recipe. Merci beaucoup Stephanie vous êtes une femme exceptionnelle.
This recipe is great. I've followed it to the letter and it works every time. My whole house smells fantastic when I cook baguettes. There's one drawback, I have to eat them all each time I make the recipe. It's addictive. Thanks for publishing it.
You can freeze them and reheat in the oven if you can avoid eating them all. Lol
Double wrap and put th in a freezer bag.
I ❤making bread like this, even more when my husband was alive because he was so enthusiastic about eating it! 😂
He especially loved when I would add just a touch of garlic powder to some of it and he'd have it with sharp cheddar and hard salami. I almost converted him to my Italian side though he was from Kentucky! ❤ Gosh his I miss him.
Stephanie my son is in love with the bread & has told me that I should stop buying from the bakery, instead keep making per your recipe 🤦♀️. I've opened up a can of worms 🙈. I have to agree with him, the texture is so good. I'm ever so thankful having watched your demo, even though it's only created more work for me 😂.
Clearly your recipe is amazing. I'm French and just by looking at them I can tell that the texture is perfect. Bravo Stephanie and I'm sure you've realized the dream of thousands of Canadian, American and other people that can't get their hands on good quality bread ! :D
William's Kitchen
William's Kitchen n
Agree, William. I watched videos for 2 days on making baguette and was pleased to see that her bread had great texture.
Happy family moment. Just superb bread making art. Lovely. That sound of cutting just great. Speechless......
First video I watch where the baguette is actually cut in "tranches de pain" to show the hole-y "mie de pain" (white inside part of the bread). The sound when you cut the baguette was "French music" to my ears. Best video ever. Thank you! I can't wait to try baking my own first French baguettes!
I have tried this bread two days ago and the result was phenomenal!!! The crust was crunchy and tasted better than the bread from our local bakery!!!Thank you so much for sharing the recipe!
I feel like I should congratulate you on how successful you've become. I first bookmarked joy of baking around 7 years ago, before you had videos and only a few recipes. It's been one of my go to recipe sites over the past few years.
This video is so helpful for demonstrating wet dough techniques.
ерунда какая-то: Яне писала этот комментарий!
I was born in France of military parents in 1954. I teethed on French Baguette and since I was 4 bake in the US, I have craved true baguettes. I have tried every recipe in the book, including Julia Childs, and nothing turned out right. You have just made an old lady very happy! I made your bread today for our New Years gathering and it was a hit! It was perfect. I wish I could show you photos of it. I had already ordered French Flour, but it had not arrived (T65) so I used to suggested portions. It was perfect! I did not have the malt, as it did not arrive in time either, so I used a tsp of sugar. I was happy I could not taste the sugar. I plan on practicing your method every week because I have my nieces French boyfriend arriving in 6 months. I want to surprise him with this recipe. Thank you again!
This is really in-depth and well explained. One of the few videos which yields a truly excellent, authentic result!
This is probably the most basic and easy to follow recipe I have seen for Baguettes. I love baguettes and I've always been intimidated to make them. I made them once in school and once at home and I promised myself I was never going to make them. Thanks to you, I have gotten the courage and will try again in making them.
Just finished baking and tried my first bite and all I can say is.....unbelievable. I have been a cook for many years. A baker, eh, not so much. After a failed attempt at a french loaf for dinner one night I decided to get serious. This is everything you want in a fresh baguette. The crust is amazing and the flavor of the soft body is awesome. Thanks for the video.
Let me give you my full review on this amazing recipe:
1- it looks way harder than it really is , it's actually so easy and fun to make.
2- i've tried many baguette recipes I got on youtube, basically most have the same ingredients as this recipe, but due to the technique I guess, this recipe tastes tons better than the others.
3- I dont have a pizza stove so I used a baguette tray instead, I used it before and the baguettes came out flat on the top even tho the tray gave them a round bottom shape, in this recipe with this folding they came out perfectly round, you cant go wrong with them
4- i've never tasted bread that delicious before, it had a very crunchy exterior (I didnt wait for the bread to cool down before cutting it so the flakes were all around while cutting) and an incredibly soft interior.
I'm going to do this recipe again tomorrow. Highly recommend it, bread can't get anymore delicious.
it is not difficult to make yes but time consuming, you have to babysit the dough all day :D
Excellent baking Stephanie, I love breads specially those which use mother dough, like frech or german, danish old europe breads and of course artisan breads... thanks for sharing!! It's worth mention that when you pour water to create steam inside oven, you just want this vapour the first 5-8 minutes, because if you use too much water then what supposed to be a crunchy surface, will be otherwise soft...
Hands down one of the most informative and successful Baguette recipes I've ever tried. I'm not a master but this video/recipe will give one all the fundamentals to make a superior Baguette. One can also utilize these Baguettes to make some excellent Croutons as well.
Yes you can make croutons from the bread.
Made this today for the first time, and they came out fantastic! I'll definitely be doing this again. Followed her instructions nearly to the T, although I didn't have the dry malt powder. I Substituted some honey, and still came out really well.
Thanks for the great walk thru.
Thanks for your comment, can I ask how much honey you used?
Hey Stephanie. Thanks so much for these videos. I followed your techniques and on my first try the baguettes came out beautifully and taste just like the ones we buy at the local supermarket! Thanks for freely sharing and giving away your knowledge.
Mine tasted definitely way much better, no kidding! :)
Bravo Madame,
What a lot of work ! Next time I'm going to buy my baguette to the baker's I'll look at him with respect. Très bonne journée :)
I prepared these today, and they are awesome. I wasn't sure I had the confidence, but I watched the video a couple of times, especially the part about shaping. I've moved the recipe into my cooking software, so we'll be enjoying these for years to come. Thanks so very much for the instruction, and for your lovely personality as well.
Oh, I did do two things differently: I mixed the dough the night before and did the shaping and proofing in the morning. Also, I used a baguette tin instead of a stone. After shaping the baguette, I moved it right to the tin. I think that made things easier. Probably the result wasn't as good as yours, but they were still great!
I have been watching your videos for a few yeas and have made many of your recipes with great success. I have been baking bread for four years and I am glad to see you take on and show another type of baking. I have made baguettes before but I am going to try this recipe. I am still drooling from watching you and your husband biting into that delicious bread lathered with butter!
thanks for vid, youre a great teacher. I like that you give the reason for each step. So many other vids fail to explain these properly
This is a Master class😊! Thank you for sharing this recipe and all the steps you learned at the San Francisco Baking Institute.
You’re a very caring, giving person😊. I imagine the joy you had during the 5 days of classes.
Thank you😊
I'm a novice baker, I followed this recipe exactly, and my baguettes turned out GREAT! What an excellent recipe & demonstration video. Thanks!
кто пишет комменты под мшим ником? безобразиея1
Everyone loves these baguettes Stephanie , kids , grandkids , wife .. aunts uncles they all love haven’t bought a loaf of bread in over two years ! Thanks again , Mauuh ❤
Today I gave this a try & was delighted with the end result. I did the kneading for 90 seconds in the processor & the rest by hand as demonstrated by Stephanie. I even followed the stone & cast iron baking technique 😁. How satisfying to see the beautifully baked baguettes. Thank you SJ. You're a legend 👍👌.
Thanks so much, Stephanie. In this time of quarantine I've been trying all different baguette style breads. I made yours today, and they came out way better than all others, even though I was kind of clutzy forming them and transferring. You are so talented; you make it look easy. All your little tips helped me immensly. Thank you!
I tried several youtube recipes before I ran across yours. Yours was the first recipe and technique I had success with. They came out perfectly. Thank you.
I agree with Wilson David, I too am an artisan baker and bake all kinds of European breads but your video is so easy to follow and concise. You have a new subscriber in me. Thank you so much for your wonderful videos...brava!
Diana Terrizzi, thank you for correctly telling Stephanie “brava” vs bravo. My English major’s heart is well pleased! And the recipe ain’t bad either (southern girl coming out with a third glass of wine). :)
I have recently decided to try bread and discovered your site. This is just wonderful, thank you for your care, clear explanations and charm.
Wow your baguettes look absolutely wonderful. So crusty and soft on the inside. I love this technique. Thanks stephanie for the thorough tutorial.
Oh Stephanie! I made 3 baguettes today following your recipe and video! They turned out great! Thank you so much for giving me the confidence to try something so complicated. Next attempt is your French Country Bread once my boule arrives. My kitchen smells wonderful!
What a beautiful baguettes! I have to try it! Miss Stephanie, you are adorable! I love how hard you are trying to convey main concepts in each and every recipe, so a beginner would not fear, and actually start baking. You are absolutely the best teacher! I've learned so much from your videos! Thank you!!!
Wow! You've really outdone yourself, Stephanie! A tremendous success! Often times, Internet Chef recipes (or recipes from sources that aren't professional bakery based) are far from the real thing and are very disappointing. Being an artisan home baker who has seen some very incredible bread, I can assure you that your baguettes are fantastic! The crumb is absolutely astonishing, and the overall look/color (inside and out) is beautiful. Even I have a difficult time achieving beautiful ears, but the way your slashes opened was very impressive! Very good, wish I could taste them!
-Matt S.
She’s so thorough and patient, the baguettes look fantastic but it does seem like a very long process but. I think I will give it a go some day!
Excellent tutorial. I can confirm this is an authentic French method. My best friend's father was a baker in Paris.
What I really appreciate is that you mention everything in metric which cannot be taken for granted in US-based recipes.
A little suggestion that I picked up from a bakery in the south of France. Let the dough proof in the fridge for 24 hours and then the folded and shaped baguettes in the cloth for another 24 hours at a low temperature.
This is what gives it the typical Southern flavour and what the French call "une mie grasse", literally a "fat inside of the bread". I couldn't find an English word for "mie".
It's amazingly chevy, light and moist and the alvéoles (air bags?) are almost translucent.
It's a slow fermentation kind of comparable to slow cooking at a low temperature to get the maximum of flavour and texture.
Gosh, I really love this recipe. Thank you for sharing! The malt powder is a game-changer. I add about a half a cup extra water and divide into 8 baguettes, which is easier to handle, especially because they're so gooey from the extra water. I place 4 in the oven and while those are cooking leave the other four in the refrigerator so they don't overproof. Truly one of my favorite recipes! Thank you!
I loved, loved, loved. I made my first french baguettes yesterday, and they were fantastic. They were crunchy and tasty. My daughter that loves bread said they were the best one she has eaten here entire life. Thank you.
The joy of baking is experienced much better by the joy of eating the bread one bakes!
Great video. very informative and clear!
Now, one "kneads" not enroll in a baking class anymore, and spend a lot of money!
Thanks for sharing your God-given talent to the world!
thank you so much for the effort. you make all of us be able to sit at home and enjoy a free baguettes class. i love your videos and all your work!
Great demonstration and so thorough! Really appreciate the time and effort to make this!
Your recipe was a hit! We all enjoyed the baguettes! Your instruction is impeccable! One of the secrets of success was using a scale for measuring the dry ingredients! We cannot get good bread here in NC! Having this recipe has saved the day! Thank you Stephanie!
Hi, I am not a pastry chef but anyway I love baking...Thanks a lot stephanie, I've learnt a lot from you, easy to understand and esay to make. Love you so much...
I made these tonight and they turned out beautifully! Thank you so much for you videos!
Thank you very much for the recipe.. Every time I try one of your recipes, it turns into a success
OMG STEPHANIE YOU'RE JUST MORE THAN AMAZING! you never disappointed and always makes me speechless everytime i watched your video! where did u learn about all of that tips and recipes, stepahnie? all of your recipes that i ever tried always turned out great! finally, after all this time now i declared that now I becomes your one of your biggest fans and admirer. greeting from Indonesia, stephanie! ;) xx
Hi Stephanie, another great recipe. I'm french and I love baking all kinds of bread. I told myself i had to try your method and honestly they came out great even though i didn't have malt.
I didn't have malt either. I put a tsp of raw sugar in the water along with the salt. It turned out fine.
Thankyou ! Stephanie I just fishnis my baking the French Baguettes today, and turned out very well , this it my first time ,..
so just like you said , it need practic , it kinder the over bake a little , they are not as beautyful as your , but the taste : OMG is AMAZING , it's the BEST OF BAGUETTES , Thankyou !! Thankyou !!
Hi Stephanie, I made this bread and It turned out like yours, colour, crisp n soft inside, Perfect. Enjoyed the complete process of this special Bread making.Highly satisfied. .In the evening, made Garlic bread. Super tasty.
l love you dear, You gave me the confidence and Joy of Baking. Tried most of your never fail cake recipes. PERFECT. You are my online Great Baking Teacher. I can't thank you enough for all your valuable guidance, small-small tips n perfection.
Hi Steph, am a big fan of your website for years.. you are my inspiration. I will try this recipe soon. I have used many of your cakes, they never fail me and you have a great taste in food. Please keep up your great work. maybe you can teach us brioche. I often buy it from my local australian supermarket... it is so nice and addictive... and it is very expensive.... 7 dollars a loaf.... any way it is just a request... from down under.
Stephanie I took your baguette recipe & did a rustic/ciabatta type of bread today. I followed the same technique with the stone & cast iron baking, amazing results once again. I am such a fan of your channel & so thankful for having found you on TH-cam.
What a great idea. I'll have to give that a try.
I love baking, and I love your recipes and videos.
Thank you!
Great Stephanie,the baguette which you prepared is the best method and easy to learn for everyone,I appreciate .Great Job...
Beautiful crumb !!! So much flavor from so few ingredients. Thanks for this video.
Ohhh my they look incredible 😋
I really appreciate this video. Thanks for putting all the time and effort into it! Results look amazing.
Wow! You're an amazing teacher, and the recipe looks so accurate. Thank you!
Thank you so much for this recipe! I've tried a few different baguette recipes before and this is the first time I have success. Very helpfull indeed.
just want to say, love you Stephanie, love your recipes and demonstrations, keep up the good work!
I have never actually used one of your recipes even though I've been watching your videos for years. Its just so relaxing and somehow entertaining to watch your videos! My boyfriend thinks I'm a weirdo hahahahaha thank you for all your fantastic work! :)
I so agree with you - it is therapeutic!!! I love making bread. As soon as I get my package from Amazon , I am making this. And yes, people NEED to get a scale, otherwise, just buy your bread .
That crunch sound OMG! awesome
Stephanie ... You are the best !
I have to post this magical video on my Facebook page so all my friends and family will enjoy and hopefully to try making a real French baguettes and I am already your huge follower from your thousands followers ...
So happy !
she talk too much
This is the best French baguette recipe ever. Thank you from the bottom of my heart for sharing all the detailed techniques. These are the best loaves I have ever made, and I have tried many (Charles Van Over’s, Bread Bible’s, Julia Child’s, etc.) and they were good, if not perfect, but these loaves were the best tasting and prettiest by far.
Admittedly, my slashing technique definitely needs work (I used a lame but felt timid and did not go deep enough-but I know now these loaves won’t collapse when I slash because you taught me how to shape them properly!).
I did not have SAF gold (only the Red) and I did not have diastatic malt powder, so I used 2 teaspoons of honey instead, plus I missed the 60 grams of AP flour-but the loaves were still truly wonderful. I’ve ordered the SAF gold and malt powder, so I can only imagine how fabulous the next batch will be.
Stephanie, your detailed instructions made this so easy! Thank you, thank you! (And I love you for pushing the scale. I have used one for years, and will not use a recipe that has only volume measurements. Not only is it more precise, who wants to wash all those measuring cups and spoons when you can just weigh in the bowl?).
I've been a fan for a couple of years, this recipe made me fall in love with your videos all over again, I love making bread and I've looked everywhere for an authentic detailed recipe, you are the only one who didn't disappoint me
Fifi Kilani Thank you.
I'm always give American recipes a wide berth due to the preoccupation with cups rather than weights. I gave this one a listen as Joy of Baking' s red velvet cake is the best. I'm glad that I watched this video. I already have proper professional recipes for making baguettes, but I learned new techniques that I cant wait to try out.
Watched and ordered malt, pizza stone on Saturday. Stone, malt arrived Monday. Made baguette same day. First time. Thrilled with result. New subscriber for sure! Jam doughnuts lovely too..
you are the best baker.I am baked it and the result is very good.thank you very much🌹
I tried your recipe and they turned out beautiful French breads. My wife loves eating them. Thanks
This is great and one of the best videos on youtube for making a French Baguettes. The Video missing something!!!!. The great smell of the bread. It looks divine.
I love how you give the amounts of the ingredients in the video instead of telling me to go look it up. It never made sense to me to just say 'add some' when they could have just said the amount.
Stephanie's recipe taste just like the ones I had in Europe. Ever since we got back we've been looking for a recipe to duplicate the taste and flavor because no bakery in America makes it like that. But Stephanie nailed it. thank you!
The sound when u eat tho..makes my mouth so watery even i just took my meals.
Thanks for more one amazing recipe. Even without malt (I used sugar instead), even without a goob wheat flour and even making a lot of mistakes (ex.: I forgot to cut the bread, then I opened the oven and cut it there after some minutes) it was wonderful and much better than the one from my near bakery.
Joy of Baking Inspirational! Yes, practise, practise, practise!
Thank you for sharing your knowledge to us, i love your recipes. you are an inspiration to us! Love you ❤️
I tried your recipe today and turned out amazing ,, you are a great baker with truly great ability to give detailed demonstration ,, thank you sooooo much ❤️
I'm french and your baguette is like here in France !! Bravo
I love the detail and the charming demonstration. Now it's up to me to do it. thanks.
I learn so much with you and my kids love it , love you kitchen too.
This is one of the best baguette videos that I've seen. Brava!
Wonderful recipe. They look like the ones on the bakery or even better
Hi Ms.Jaworski,
I made these baguettes 2 days ago, and was quite pleased with the outcome. I so appreciate your instructions and video.
The only change I made was that I used all purpose unbleached flour for the main volume and whole wheat for the smaller. Nice crispy crust and chewy crumb! Still working on getting those nice crispy "ears," but I love to practice...Thanks again
From the
N.O.L.A to CENLA, your the Best that left, thank you and your husband for treasure you leave us, behind from one baker to Next, your friend Cuba from the Hilton in New Orleans Pastry Shop.
Wow! As a French living in the US for the past, hum, 15 years or so, I've tried several baguette recipes without the expected results, on the other hand my ciabatta's are wonderful, so I lost interest in the baguette; until I found your video. Your recipe does not provide info to make a standard baguette, but certainly for some of the best baguettes you can find in France. One of the secrets, I think, lies in the hot baking stone. I waited 1.5 hours at 475F, and I think that 500F may improve things a bit (bottom was white-golden-ish). Ice cubes may be better than hot water (my old method) to create the steam. I did not have diastatic malt powder, so I used brown sugar instead. Also, I only have one pizza stone. Results are still unbelievable.
I wish I could post a picture, the crumb is so wide open and irregular, so rare to find in breads nowadays. Of course, the taste matches the looks. Thank you again for sharing your knowledge. This gives me the base for more complex breads with poolish, white whole wheat, long retardation, etc.
To bakers reading this: do not feel intimidated by this recipe, it is easier than it looks. To check temperature around 75F, a $10 candy thermometer which you stick in the dough will do. What you absolutely need is a pizza stone and a cast iron pan. If you don't have a razor blade to score the dough, sharpen a knife, and wet the blade with water between each cut, a serrated knife -also with a wet blade- can work too, just a bit trickier.
As with everything involving fine cooking, pick the finest ingredients. Really, I doubt the $1 per 5 lb bread flour is suitable here.
I trust so much your recipes that after checking dozens of videos to make baguette I just go for yours as usual, and I am making it right now without seeing the end result but pressing stop and play as I go along....
I've watched this video more than once and each time I enjoyed the "teaching " that you provide. I will again make some baguettes but with the poolsh this time.
I love watching your videos!! Your recipes are so good!! Thanks so much for sharing!
amazing demonstration from a lovely lady, thanks!