Hi - I've made this 2x and it's excellent! Is it normal that the belly of the baguette is quite pale and soft? I end up turning it over to brown the bottom. Otherwise, super easy recipe...thx!
I've never had that issue to be honest. Maybe your oven isn't heating correctly or you could try baking at the bottom of the oven. Thanks for the feedback
I use an identical recipe, the stickiness of the dough drives me mad it’s so frustrating to see it flatten out. You really need to work quick like you said. Great video thanks
I only use dry instant yeast. You know, the granules in the packets. I haven't tried this recipe with fresh yeast so wouldn't be able to guarantee the results mate
The excess yeast weakens the the dough as the gluten doesn't have time to build a solid structure and it just sort of spreads out instead of holding its shape. It's still edible but you don't have that typical baguette shape. HTH
hello chef, i've recently followed a baguette recipe very similar to this (i will link/note below) however my bread is always a little bit dense and dough-y. I will follow this recipe shortly however I want to avoid dense bread and achieve a more "fluffy/air-y" baguette, what could I be doing wrong? thank you! i am very new to baking and want to improve :)
It could be many things really depending on the recipe. If you've followed my recipes and you're still not getting good results I'd check that your oven is the correct temperature first. Ovens can run a lot hotter or colder than the temp you set it to so an oven thermometer might be a good investment for you. Let me know how you get on with my recipe because I test my recipes thoroughly before uploading and this one works everytime for me. Hope that helps
This is the easiest baguette recipe ive seen. So whats the difference between this and those other ones you have to knead and fold and allow to rest multiple times before baking? Am really curious as am new to baking
I have tried both methods, I’ve got a bit addicted to making baguettes in the last 6-7 weeks. The folding method I find makes a worse baguette, the bread is firmer and smaller air pockets. This method is easier and I much prefer the texture
I made it. Thank you mate. It was delicious. 😅😅😅
"Let's get its knickers off and have a look at the inside" - that's class Chef, you always find le mot juste!
YES!!
That looks entirely doable for someone like me with no bread making skills
I thank you👌🏻
Amazing 👏. I have no excuse not to make home made bread when it's this easy and looks that good.
Thanks Chef, looks a lot simpler than other recipes I've seen.
Mmmm! Looks delicious!! Can’t wait to try this recipe!! 👍
Oh-la-la! Going all Parisienne on the Teesside Riviera 😊
Hi - I've made this 2x and it's excellent! Is it normal that the belly of the baguette is quite pale and soft? I end up turning it over to brown the bottom. Otherwise, super easy recipe...thx!
I've never had that issue to be honest. Maybe your oven isn't heating correctly or you could try baking at the bottom of the oven. Thanks for the feedback
This looks absolutely mouth watering and tempting recipe 😋
I use an identical recipe, the stickiness of the dough drives me mad it’s so frustrating to see it flatten out. You really need to work quick like you said. Great video thanks
Thanks for the vid and recipe..... This is the one I will be trying!
Literaly made some french baguettes yestarday, its a beef and ale pie with my left over stew today
I just made this for my old man as he's partial to a French stick. Just epic.
Some kiddy, bit of me this 👍
I tried your recepie and worked perfectly. Mine were not so brown, did you turn oven fan on?
@@lifeTechnicolorGuy yeah the fan was on. Glad it worked out for you 👍
Oh la la c,est magnifique, if it doesn't work then at least the dough mix will fix my loose denture quandary au revoir chef xx
i love this channel, will try this recipe....question, i only have regular dry yeast, will it matter being that the rise is overnight?
I only use dry instant yeast. You know, the granules in the packets. I haven't tried this recipe with fresh yeast so wouldn't be able to guarantee the results mate
Very nice job. This is more ciabatta than baguette because of the way you handled it, but it looks delicious.
Thank you 😋
Thank you sweetheart 😘
5 minute recipe has to sit overnight lol love it
😁
@@TheTeessideChefearned a sub from me right there ❤
Thanks mate. Much appreciated
Does this have to be a baguette shape, or could you make a cob shape? Looks delicious
For these baking times and temps it does need to be this shape to bake properly.
EZ recipe! Quick question, why does adding more yeast tend to flatten the bread when cooked, I would have thought the opposite would have happened.
The excess yeast weakens the the dough as the gluten doesn't have time to build a solid structure and it just sort of spreads out instead of holding its shape. It's still edible but you don't have that typical baguette shape. HTH
@@TheTeessideChef Thanks! Trying it tonight!
hello chef, i've recently followed a baguette recipe very similar to this (i will link/note below) however my bread is always a little bit dense and dough-y.
I will follow this recipe shortly however I want to avoid dense bread and achieve a more "fluffy/air-y" baguette, what could I be doing wrong?
thank you! i am very new to baking and want to improve :)
It could be many things really depending on the recipe. If you've followed my recipes and you're still not getting good results I'd check that your oven is the correct temperature first. Ovens can run a lot hotter or colder than the temp you set it to so an oven thermometer might be a good investment for you. Let me know how you get on with my recipe because I test my recipes thoroughly before uploading and this one works everytime for me. Hope that helps
This is the easiest baguette recipe ive seen. So whats the difference between this and those other ones you have to knead and fold and allow to rest multiple times before baking? Am really curious as am new to baking
I suppose the biggest difference is that this recipe needs to be left overnight but it's so easy I'd much rather do it this way instead of faffing on
I have tried both methods, I’ve got a bit addicted to making baguettes in the last 6-7 weeks. The folding method I find makes a worse baguette, the bread is firmer and smaller air pockets. This method is easier and I much prefer the texture
Voila - Voila!
Exactly.
Do you leave it in the fridge or outside ?
@@lifeTechnicolorGuy definitely outside the fridge but it's best eaten the day it's made
@@TheTeessideChef sorry, I was asking about the dough fermenting overnight? Outside or inside the fridge ?
@@lifeTechnicolorGuy aah right. Leave at room temperature 👍
Phoooaarrrr
Hi, where do i need to spray the water?
Anywhere and everywhere 🙂
❤
I'll assume that no playtipuses/platypi/platipodes were harmed in the filming of this video recipe.
The cuts let the air out so the bread can rise better. Just FYI
A'm a foosie booger. 😮😮😮
looks too much like hard work for me, but I'm sure it's delicious and fair play to anyone who can be arsed putting in all that effort
5 Minuten 😂😂😂😂😂
By the way this is not a baguette this is a tradition bread ......go to to a bakery😊
Doing it is fun but please this is a real work go to a french bakery saves you time and money ❤