I just made this today (on a baking sheet with parchment paper and AP flour) and as a novice baker I just want to say I am extremely grateful for Laura and her videos. The baguette was exactly as she described. Crunchy on the outside and soft and chewy on the inside. I made a baguette!! I didn't believe it when I saw it come out of the oven. Thank you Laura! I have been watching your videos for a while. This is by far my favorite cooking subscription on TH-cam! Thank you so much for making cooking and baking so accessible for everyone, including me!
This recipe is perfection! Came out exactly as Laura said. Made three loaves...one is gone already! Another Laura recipe that will be in permanent rotation!
I did use the bread tray. I'm making my third batch of this today. I used the Italian 00 flour for the first two and I am using King Arthur Bread Flour today. If you don't have the bread tray, you can place the loaves on a sheet pan with parchment paper. Good luck!
I made this recipe for the 1st time this morning. It was the smoothest, easiest dough to work with. I make bread every week but have never made baguettes before. Easy, easy, easy recipe! I was worried about baking them for 30 minutes in such a hot oven but they came out golden brown and chewy. Very successful recipe! Thanks Laura! :)
helpfulnatural Sorry to chat you abruptly, I don't have any cast iron skillet and am looking for substitute. Do you follow as per Laura's recipe or any other solutions?
I do have cast iron pans but I didn't use them for this recipe because I didn't want to risk damaging them. I used a large aluminum disposable roasting pan to put the cold water/ice cubes in. The bread came out perfect!
@helpfulnatural Hi dear, just want to say my bread turn out great. I followed what you did by using disposable aluminum pan. The top was a bit burnt though, guess it was because my oven was too hot. Maybe I should cut down baking time to 20mins or place an aluminum foil over the dough while baking. Hahaha I will try again. Thanks again to you and Laura for the great recipe. 😆😉🤗
I live in paris , so I know baguetes and I can tell you that yours , looks like 100 time better than the ones I always bought ( and they are really good ones )
Laura! I made these today and am very happy about the way they turned out. The crust crackled when lightly squeezed and the inside was soft and chewy. Thank you so very much.
I'm making these baguette, the dough is rising, I used 31/2 cups flour, the dough was a bit hard, I added 1/4 cup warm water and mix it for 5mns it looks soft now. We'll see the next step. Thank you Laura.
You are so adorable and were born to teach cooking! I love your videos as they break down the steps in ways it is easy to understand. Checking out your website now!!!
Best bread I've everrrr had!! Laura you are a genius and so pretty too!!!!!! This was also super easy and fun and I used regular all purpose flour and it turned out delicioussssss!!!!!!!!
I have been wanting one of those baguette pans for a long time! Love how your bread turned out looks amazing. I also like the cast iron skillet trick. I usually throw a handful of ice cubes in the bottom of the oven. Does the same thing. Next time I'm doing your idea though!
I made this exactly like Laura said including the Caputo "00" flour I had purchased on line for my pizza dough. Well, with one exception. After the first rise, I punched it down and did a second rise for an hour before shaping the loaves. Also, minor things include not scoring the loaves until after the loaves proofed for an hour and I sprayed a mist of water on the loaves before putting them into the oven. The bread turned out excellent. A new family favorite.
+KissHope Yup and if you start with less water so you don't lose yeast all over the side of the bowl, use a 1/2 a cup for the yeast then rinse the bowl with another 1/2 cup or just use a smaller bowl but Laura, she left alot of yeast in her bowl.
After watching a few videos about making baguettes i always see people doing so much work. You're the first i see doing it the same way as i do and its just so easy, they make it overcomplicated with the folding and shaping and all that. I also have a tip for those who dont get a good crust, let it cool off and when you are ready to use, put it again in the oven for 5-10 minutes and your crust will be perfectly again.
I made these today and they were absolutely AMAZING!!!!!! You seriously never fail to impress with your recipes and they are always so so so tasty and simple! :)
Louella.y - I hope you realized how crappy UK's superstore version of French baguettes are. They are salty, no crusty crunch, and taste nothing like what you get in France. UK just don't know how to make authentic French baguette.
I made them yesterday and the smell and taste was just fantastic! I want to bake them again, but double the recipe, now I wonder if I have to put 2 cups of water into the pan in the ofen or do it with 1 cup? I'd really appreciate your help!
Made these yesterday for dinner first successful baguette ever and I've tried many Hubby loved them and he from bread country Tunisia they eat baguettes with everything he wants them again today they were a little crunchy will cook a little less this time thanks so much
Thank you for the recipe!!!!!! Love your makeup! Just wanted to say that your makeup has improved sooooo much from your earlier videos years ago!!! Love your vlog and makeup channels!!
seriously, my boyfriend and i have spent most of the evening watching your videos on our tv. all of your recipes are just amazing and we can't seriously wait until we can try them all! Plus, you are so likeable I seriously already feel like you're my friend. Boy, i say "seriously" a lot don't i? Oh well! Lol Anyways, you have a new subscriber and two new fans in Brooklyn New York. keep those amazing recipes coming! Thank you!
I took careful notes from Laura's video to learn her touch with the dough, and her direction with the ingredients. I bought my baguette pan weeks ago and have been searching for a recipe that works with my ability to focus for a limited time :-) . I am so excited to finally fill my new pan with these beauties, and stand by the oven and just watch the magic. I am a beginner @ making bread. Thanks Laura.
I really love this recipe!!! I have been making my own breads since i was a young child but I have been doing it alot more lately because of the food costs here in Canada. A loaf of bread now a days is running us up to about $5.00 a loaf!!! I have been making this baguette for the last 2 weeks and my family just loves it. Thank you!! And it makes great sandwiches. :0)
I have been making bread for about a year now - and most of the techniques Laura shows here describe my approach. However what I learned here is to let the mixer kneed the dough for 10 minutes. I have been able to get a great crust, but the texture of the crumb (inside) has been lacking. The longer kneed made all the difference, Thanks Laura!
These look fantastic! I saw the pan on Amazon a week ago for around 14$. Good to know it's really not needed. I am definitely going to try this! I made your pizza dough tonight, it was delish!
True French baguette is only four ingredients: flour, salt, water, and yeast. You can add sugar as a fifth ingredient to assist the growth of the yeast but that's it. And the baguette tends to have a thick crispy crust and a chewy interior. Italian bread is softer and is sometimes enriched with fats or eggs, and it have a thinner and softer crust (think focaccia). This gives it a softer texture and finer crumb. This is just a comparison of the basic breads. Of course, the French have the brioche, which is laden with eggs and butter. Hope this helps!
I JUST made this baguette and it was wonderful! I halved the recipe, added a handful of ground flax seed, added a tad more water because the ground flax seed absorbed a lot of the water, and baked it for less time. It turned out great, thanks Laura!
I made the baguette today and they are delicious. I used regular flour but I have the Italian flour on order. Thank you so much for this recipe and all the others too. I just love watching you and Joe. Such a nice couple. I feel like you are family. Carol xo
Hi Laura! I made this yesterday and it was awesome....I love the texture of the bread and it was crisp too on the outer cover. However, when I put the warm one directly in a box and closed it, the crust became softer. My bro liked the softer crust and I like it crunchy. It was a win - win recipe!
I printed off the recipe from the website and used the video as a visual aid. Following the recipe exactly did not result in the sticky dough in the stand mixer like it shows in the video. It was significantly tighter. Thoughts anyone?
If it's not as sticky, it's usually due to differing climates. If you live in a very dry area you will need to either reduce the amount of flour or increase the amount of water. If you live in a very humid area, do the opposite
I made these today, and they came out DELICIOUS! my oven only took 5 minutes to preheat so I turned it down to 400. My dough was not at all sticky but the baguettes came out perfect!
Please pour boiling water into the cast iron skillet. It will still give you steam but will be comparatively less destructive to the skillet. Hot Iron + Cold water = Bad Idea
I agree, totally. I cringed when she poured cold water into the cast iron skillet! I rescue cast-off/thrown away iron pans and watching this made me think her pan may very well crack some day. :(
No, no,no! Don't ever boil water in a cast iron skillet! Unless you like going through the seasoning process over and over again. I put a simple 8" cake pan on the lower rack with cold water in it and by the time the oven preheats the water is at boiling. Why ruin a good CI skillet just for some steam?
Honey I have put ice cubes in mine and not a problem. I own 22 pieces of cast iron bought over 43 yrs. I've not ruined one yet. When Mt. St. Helen's erupted a cabin not far away burned to a cinder. The only thing they found in tact... a cast iron skillet.
Just gave it a shot and it came out really good, used the parchment paper, no baguette rack yet. The bottoms came out a bit too toasty, dark brown... Also, only did two instead of three. Oh yeah, three cups of bread to one cup of all purpose flour... First time still figuring things out. You made it look easy and I have no complaints. Will work with it 'til I get it right. Thanks!
Being so wrong on so many levels in doing the baguettes, you have managed extremely fine. But one thing I'd ask from you... please start adding metric measurements to your recipes, do think of us, people outside US. Thanks in advance!
LOL. I live outside the US also, so? The measurements for this recipe are "3 cups of flour, 1 cup water, 1 table spoon yeast". I can see how that could be confusing and you truly are in dire need of translating those into metric system
***** all her recipes are like that - "that many cups, that many spoons". And yeah yeah yeah you know how to make bread - we all got it from your first comment.
Love you L! but baguettes need a pre-shaping proving time, and also, a shaping proving time before baking. You didn't do either and didn't create a tight seam. Not sure why you call it a baguette or if you know that, but these are techniques that are crucial to call a baguette a baguette. Also, you never slash a baguette dough till it is ready to be baked.
hennayatsu6969 Well for the uninitiated, allowing dough to rest over night for a baguette, is called a poolish, or levain. By what ever name you give it, they are preferment techniques that are used by including a mother from an older dough, either from the day before, or an older dough that has had time to develop via fermentation. It's not that easy as shown here.
googo151 Hi there. Thanks for your reply but not sure about your reply to my agreeing with your comment. Also a poolish is the fermented mixture of water and flour plus a small amount of levure (yeast) or even without (takes longer) that you add to your ingredients when making dough for baguettes or other baking need. My comment about what Laura made was to point out that she did not make a baguette but what looks more like a "batard" or "pain". Not sure because I can't tell the length of the final product. A baguette is usually 24 inches and about 250 to 300 grams of dough.
Correct my point if you will is to point out that there are so many mis steps and why I am pointing them out. It's all about technique and hydration and so many other missteps.
If you guys were listening, Laura is saying this is her homemade baguette and she is disclaiming to call it authentic French baquette. Who wants to spend hours and hours making this simple bread, you might as well go to a French Bakery and buy the authentic baquettes.
You finally did it!!! Dearest Laura,it is so amazing that you ask someone something on another side of the world and she does it! Appreciation...do you know what? I found myself watching your videos every day and i thought i don,t have time to see my friends but i see Laura every day ,thus Laura is closer than my best friend.someone like a sister...
+Emily Hart It works even better if you do it correctly, which is immediately before baking so the cut doesn't heal itself while rising. You should ask yourself why absolutely no professional baker anywhere does it the way she did it in this video.
Would you be willing to make a video on different chopping methods? Which knives work best for what foods? How to chop an onion? Important safety precautions, how to mince, slicing styles etc.. something along the lines of that. I'm guilty of kinda just chopping everything the same and seeing Joe cut the tomatoes the other day, reminded me of my chopping methods! Lol! Much appreciated, love the videos!
Just made this recipe and it worked perfectly.....I live in Calgary Ab Canada so I had to adjust the yeast and water for our high altitude but it worked amazing!! Thanks for being so clear with your instruction!
Hi Laura, I tried this and turned out very good. The 2nd time I made this the baguettes turned kind of green in a couple of hours. What it could be.?🤷🏻♀️
OMG! I tried this récipe today and it came out PERFECT! I used bread flour instead of 00 flour. I just wonder if the bread MUST go on the top rack. What if I want to make 20 loaves? I will need to use more racks! And should I add more wáter to the cast iron pan? Thanks for your help Laura!
Laura I used Five Roses all purpose flour but mine didn't come out like yours, I live in Canada so I don't know if the all purpose flour in the states is different than ours but I followed your recipe exactly and went over the video to double check. What kind of method do you use for your flour do you sift it first or scoop and level as it didn't say on the recipe or in the video. I scooped and leveled mine. My dough isn't as sticky as yours appears to be. It's firmer more like regular bread. And I only used the 3 1/2 cups of flour. Thank You for your help, and by the way I love your recipes, and you definatly take to the camera well. Giselle
They came out delish! I just used a bowl and a spoon, but had to add like 1 cup of water more to the dough and I added some oil to. The baking tray worked fine too instead of the pan Laura used.
This recipe looks amazing! You're right, many steps but simple ones. I recently moved to a new home with a convection oven and am having a difficult time figuring out the conversion for cooking time. Can you tell me the best heat and time setting for convection please? Love you and your cooking!
Laura Laura Laura! PERFECT!!! I just took the first 3 out of the oven and we couldnt help ourselves. OH MY PERFECT! Second round is in now. Made it exactly as specified. So crunchy and light and PERFECT! Please take a freaking BOW!
I was in a mood to bake something this weekend and was waffling on all sorts of recipes, when yours popped up. I made them this evening for my family and everyone loves them, :D. Thank you, Laura!
Laura, I love your videos. I always watch and re-watch them and recreate your recipes, typically doing a little this or that to make it my own. The day this video was posted I was so excited because I went through a bread experimentation phase a couple years ago and loved baking baguettes - although I haven't done so in a while. The day I watched this video, it inspired me, and I immediately ordered the perforated baguette pan you used and a new dough scraper off Amazon like you recommended. With Prime shipping I got it the very next day (and for only a total of $13!) and am eager to report how successful I was recreating it. Your videos are super helpful and inspiring. Much love from Miami. Xo, Shannon
Waaaaaaw I loved the recipe and I will try it this weekend, I love your way of showing us the recipe and love your spirit, thank you for sharing this with.
Made this and your Cinnamon rolls and OMG so good! My family and friends love it! Always extras left over so we put it in the fridge and when we want it we just mic it up for a few seconds! The bread is great for sandwiches too! Thanks so much!! 😊
Wow! Seemed easy, looked good and sounded great. I’m going to try it right now. BTW, your lively and natural presence on TH-cam made this fastest 10+ minute I’ve watched.
Thank you Laura for your simple amazing recipe, it is one of the best I been watching, I have made the bread and turned out beautiful, it is not as good as yours but good enough to be eaten on the spot, thanks again for sharing your experience with others, you're wonderful.
I just made this today (on a baking sheet with parchment paper and AP flour) and as a novice baker I just want to say I am extremely grateful for Laura and her videos. The baguette was exactly as she described. Crunchy on the outside and soft and chewy on the inside. I made a baguette!! I didn't believe it when I saw it come out of the oven. Thank you Laura! I have been watching your videos for a while. This is by far my favorite cooking subscription on TH-cam! Thank you so much for making cooking and baking so accessible for everyone, including me!
I learnt from ratatouille you can tell bread is good not by the smell or the look but the sound of the crust
Hazel Goh 😂😂 same hahaha
Lmaoooo
This recipe is perfection! Came out exactly as Laura said. Made three loaves...one is gone already! Another Laura recipe that will be in permanent rotation!
Did you use a bread tray?
I did use the bread tray. I'm making my third batch of this today. I used the Italian 00 flour for the first two and I am using King Arthur Bread Flour today. If you don't have the bread tray, you can place the loaves on a sheet pan with parchment paper. Good luck!
I made this recipe for the 1st time this morning. It was the smoothest, easiest dough to work with. I make bread every week but have never made baguettes before. Easy, easy, easy recipe! I was worried about baking them for 30 minutes in such a hot oven but they came out golden brown and chewy. Very successful recipe! Thanks Laura! :)
helpfulnatural Sorry to chat you abruptly, I don't have any cast iron skillet and am looking for substitute. Do you follow as per Laura's recipe or any other solutions?
I do have cast iron pans but I didn't use them for this recipe because I didn't want to risk damaging them. I used a large aluminum disposable roasting pan to put the cold water/ice cubes in. The bread came out perfect!
@helpfulnatural Many many thanks for your prompt reply, I will try it tomorrow. Fingers cross, you have a great weekend. 🤗🤗
You have a great weekend too! Glad I could help. :)
@helpfulnatural Hi dear, just want to say my bread turn out great. I followed what you did by using disposable aluminum pan. The top was a bit burnt though, guess it was because my oven was too hot. Maybe I should cut down baking time to 20mins or place an aluminum foil over the dough while baking. Hahaha I will try again. Thanks again to you and Laura for the great recipe. 😆😉🤗
I live in paris , so I know baguetes and I can tell you that yours , looks like 100 time better than the ones I always bought ( and they are really good ones )
Laura! I made these today and am very happy about the way they turned out. The crust crackled when lightly squeezed and the inside was soft and chewy. Thank you so very much.
I'm making these baguette, the dough is rising, I used 31/2 cups flour, the dough was a bit hard, I added 1/4 cup warm water and mix it for 5mns it looks soft now. We'll see the next step. Thank you Laura.
@rachelbitton I had the same issue. I followed the recipe & my dough came out hard too. It’s rising as we speak. We shall see how it comes out
I'm in high altitude, I followed this & adjusted yeast & increased temperature for baking. This came out delicious!
Everytime i try her recipe, all came out perfect . Thanks Laura xx
You are so adorable and were born to teach cooking! I love your videos as they break down the steps in ways it is easy to understand. Checking out your website now!!!
Best bread I've everrrr had!! Laura you are a genius and so pretty too!!!!!! This was also super easy and fun and I used regular all purpose flour and it turned out delicioussssss!!!!!!!!
Laura this was an awesome video. That baguette looked beautiful and who would have thought it would be so easy. Thank you. I will try it very soon.
This looks really easy and good. I just could not find the recipe in your site. Could you please kindly provide a direct link? Thanks.
I admire you Laura all your recipes are authentic .Thank you !
I have been wanting one of those baguette pans for a long time! Love how your bread turned out looks amazing. I also like the cast iron skillet trick. I usually throw a handful of ice cubes in the bottom of the oven. Does the same thing. Next time I'm doing your idea though!
thanks Noreen! I love this pan, I got it from Amazon and it's awesome! :)
TheVitales
My grandaddy was a baker and this video brought me a lot of memories. I love bread because of that :)
If you please I want to write the amounts and method of work
Asma Ibrahim You have to go to her website to get the measurements and steps. Read the information box!!!
I made this exactly like Laura said including the Caputo "00" flour I had purchased on line for my pizza dough. Well, with one exception. After the first rise, I punched it down and did a second rise for an hour before shaping the loaves. Also, minor things include not scoring the loaves until after the loaves proofed for an hour and I sprayed a mist of water on the loaves before putting them into the oven.
The bread turned out excellent. A new family favorite.
I would recommend stirring the yeast after adding to the water, it will activate much better.
+KissHope Yup and if you start with less water so you don't lose yeast all over the side of the bowl, use a 1/2 a cup for the yeast then rinse the bowl with another 1/2 cup or just use a smaller bowl but Laura, she left alot of yeast in her bowl.
I notice she never stirs the yeast. Must be a reason. I've always stirred mine.
@@markreichman5922 really ? Most of the time I do see her stirring it. This was the first or second time I saw she didn't.
After watching a few videos about making baguettes i always see people doing so much work. You're the first i see doing it the same way as i do and its just so easy, they make it overcomplicated with the folding and shaping and all that. I also have a tip for those who dont get a good crust, let it cool off and when you are ready to use, put it again in the oven for 5-10 minutes and your crust will be perfectly again.
I made these today and they were absolutely AMAZING!!!!!! You seriously never fail to impress with your recipes and they are always so so so tasty and simple! :)
+Neymar_Messi_Suarez 10 How much flour did you use?
As a french who has moved in the uk, this might save my life.
Louellay tres bien. J'aime le baguette et croissants aussi. Je suis de malaisie mais je vive en australie maintenant.
The UK does have very good bakeries; even the Tesco has good, ready-made baguettes and croissants.
@@ohmomair ok invader
@@algonzalez6853 How did you make that assumption?
Louella.y - I hope you realized how crappy UK's superstore version of French baguettes are. They are salty, no crusty crunch, and taste nothing like what you get in France. UK just don't know how to make authentic French baguette.
I made them yesterday and the smell and taste was just fantastic! I want to bake them again, but double the recipe, now I wonder if I have to put 2 cups of water into the pan in the ofen or do it with 1 cup? I'd really appreciate your help!
Made these yesterday for dinner first successful baguette ever and I've tried many Hubby loved them and he from bread country Tunisia they eat baguettes with everything he wants them again today they were a little crunchy will cook a little less this time thanks so much
Tunisian brown baguette is amazing. I love going there for the food.
SUPER!!! delicious crispy French baguette easy and simple to prepare
This is the most accessible cooking I've experienced ever, thanks Laura.
The best all perfect bread and demonstration ever!!!
Your makeup is always lovely.
Thank you for the recipe!!!!!! Love your makeup! Just wanted to say that your makeup has improved sooooo much from your earlier videos years ago!!! Love your vlog and makeup channels!!
seriously, my boyfriend and i have spent most of the evening watching your videos on our tv. all of your recipes are just amazing and we can't seriously wait until we can try them all! Plus, you are so likeable I seriously already feel like you're my friend. Boy, i say "seriously" a lot don't i? Oh well! Lol
Anyways, you have a new subscriber and two new fans in Brooklyn New York. keep those amazing recipes coming! Thank you!
I took careful notes from Laura's video to learn her touch with the dough, and her direction with the ingredients. I bought my baguette pan weeks ago and have been searching for a recipe that works with my ability to focus for a limited time :-) . I am so excited to finally fill my new pan with these beauties, and stand by the oven and just watch the magic. I am a beginner @ making bread. Thanks Laura.
I really love this recipe!!! I have been making my own breads since i was a young child but I have been doing it alot more lately because of the food costs here in Canada. A loaf of bread now a days is running us up to about $5.00 a loaf!!! I have been making this baguette for the last 2 weeks and my family just loves it. Thank you!! And it makes great sandwiches. :0)
I have been making bread for about a year now - and most of the techniques Laura shows here describe my approach. However what I learned here is to let the mixer kneed the dough for 10 minutes. I have been able to get a great crust, but the texture of the crumb (inside) has been lacking. The longer kneed made all the difference, Thanks Laura!
These look fantastic! I saw the pan on Amazon a week ago for around 14$. Good to know it's really not needed. I am definitely going to try this! I made your pizza dough tonight, it was delish!
So yummy! What can you use at the bottom of the oven if you do not have a cast iron skillet?
Laura, can you show us the difference between a french bread and a italian bread?
An Italian bread is from Italy, and the French bread is from France.
DUH.
lol jk I really don't know.
french uses butter, Italian uses oil dough is rested overnight in the ref. I like italian better.
EDIT: usually anyway, I think
True French baguette is only four ingredients: flour, salt, water, and yeast. You can add sugar as a fifth ingredient to assist the growth of the yeast but that's it. And the baguette tends to have a thick crispy crust and a chewy interior.
Italian bread is softer and is sometimes enriched with fats or eggs, and it have a thinner and softer crust (think focaccia). This gives it a softer texture and finer crumb. This is just a comparison of the basic breads. Of course, the French have the brioche, which is laden with eggs and butter. Hope this helps!
Italians uses milk and egg...
Oh my! I feel so ecstatic right now, just baked it now and it is perfect! Your recipe is the simplest i've seen and it is PERFECT. ❤
Hey Lara my dough is not sticky and more like a pizza dough and when i added water it became a bit stickier but not as sticky as yours
I love, love, love all your videos!! You make every recipe very simple and easy to do. Please keep those tutorials coming!! Thanks!!!
Hi Laura, love your videos!!! Please make one on how to make Pita pockets.
I have done this baguettes it came out amazing. THANKS! Any changes in the recipe if I would like to do it out of whole wheat? Love your videos! :)
FYI, those dough scrapers are handy and inexpensive. try the dollar store, that's where i got mine 2 years ago :)
I made this recipe and its wonderful the way the bread came out very easy to make . thanks luis velez
Where did you get those awesome glass jars in the background on your counter? Also, I'm going to try this delicious recipe. Thanks!
By far the best bread I've ever made! Thank you Laura
Sometimes I always catch myself skipping to the end of the video so I could see you eat the food!!
I JUST made this baguette and it was wonderful! I halved the recipe, added a handful of ground flax seed, added a tad more water because the ground flax seed absorbed a lot of the water, and baked it for less time. It turned out great, thanks Laura!
yum this looks delicious!!!can you show us how to make sourdough bread!?!? Please please please!!!
I made the baguette today and they are delicious. I used regular flour but I have the Italian flour on order. Thank you so much for this recipe and all the others too. I just love watching you and Joe. Such a nice couple. I feel like you are family. Carol xo
I watch all the baking videos but I NEVER have tried them lol..
Laura, I just tried this recipe today and I love it! The crispy crust and tender inside is amazing. Thank you!
These look AMAZING! You are such an inspiration :)
These baguettes looks soo yummy. Can't wait to try them out. But I have a question :)
If I want to use fresh yeast instead, how much should I use?
Looks so yummy and easy. And I have one of those pans. Yay me!
Thanks laura I was requesting this recipe from lot of people and you made it finally thanks alot
You must have one of the luckiest husbands in the world
Hi Laura! I made this yesterday and it was awesome....I love the texture of the bread and it was crisp too on the outer cover. However, when I put the warm one directly in a box and closed it, the crust became softer. My bro liked the softer crust and I like it crunchy. It was a win - win recipe!
I printed off the recipe from the website and used the video as a visual aid. Following the recipe exactly did not result in the sticky dough in the stand mixer like it shows in the video. It was significantly tighter. Thoughts anyone?
I had a similar experience!
If it's not as sticky, it's usually due to differing climates. If you live in a very dry area you will need to either reduce the amount of flour or increase the amount of water. If you live in a very humid area, do the opposite
Laura,
Thank you for this recipe! I know it’s an old video, but new to me. Just made this bread and it came out awesome! You’re the best!
what can you use to pour the water into if you don't have a cast iron skillet
ari c any oven safe dish
I made these today, and they came out DELICIOUS! my oven only took 5 minutes to preheat so I turned it down to 400. My dough was not at all sticky but the baguettes came out perfect!
watching Laura always makes my baguette rise perfectly.
Which one
I see what you did there 🤔
Ewww...... 😝
Thanks for sharing Laura, I always thought the procedure is lengthy and painstaking, but you just magically made it effortless
I want to be IN the bread!!!! :) lol xoxo Kristin
Hi laura, may i know whats the proper way of storing this baguette after baking.?
Hi Laura thanks for sharing this recipe, can't wait to try it. Is it possible to store some of the dough or you have to bake it right away?
Please pour boiling water into the cast iron skillet. It will still give you steam but will be comparatively less destructive to the skillet.
Hot Iron + Cold water = Bad Idea
I agree, totally. I cringed when she poured cold water into the cast iron skillet! I rescue cast-off/thrown away iron pans and watching this made me think her pan may very well crack some day. :(
I made this recipe this morning but I used a large disposable aluminum roasting pan for the water and it worked just as well as cast iron.
No, no,no! Don't ever boil water in a cast iron skillet! Unless you like going through the seasoning process over and over again. I put a simple 8" cake pan on the lower rack with cold water in it and by the time the oven preheats the water is at boiling. Why ruin a good CI skillet just for some steam?
You're welcome!
Honey I have put ice cubes in mine and not a problem. I own 22 pieces of cast iron bought over 43 yrs. I've not ruined one yet. When Mt. St. Helen's erupted a cabin not far away burned to a cinder. The only thing they found in tact... a cast iron skillet.
Just gave it a shot and it came out really good, used the parchment paper, no baguette rack yet. The bottoms came out a bit too toasty, dark brown... Also, only did two instead of three. Oh yeah, three cups of bread to one cup of all purpose flour... First time still figuring things out. You made it look easy and I have no complaints. Will work with it 'til I get it right. Thanks!
i see what i did wrong. ive been using too much flour and too little water.
I made this today and they came out amazing. Thank you Laura for your amazing recipes.
Being so wrong on so many levels in doing the baguettes, you have managed extremely fine. But one thing I'd ask from you... please start adding metric measurements to your recipes, do think of us, people outside US. Thanks in advance!
LOL. I live outside the US also, so? The measurements for this recipe are "3 cups of flour, 1 cup water, 1 table spoon yeast". I can see how that could be confusing and you truly are in dire need of translating those into metric system
frodo beggins I'm not talking about this recipe, but in general. I know how to bake bread.
***** all her recipes are like that - "that many cups, that many spoons". And yeah yeah yeah you know how to make bread - we all got it from your first comment.
there are tons of ways to make bread. not any one is the absolute correct one. the ends justifies the means
Just use google... Not that hard....
Laura you are my inspiration. Thank you so much for sharing your simple and amazing cooking with us.
Love you L! but baguettes need a pre-shaping proving time, and also, a shaping proving time before baking. You didn't do either and didn't create a tight seam. Not sure why you call it a baguette or if you know that, but these are techniques that are crucial to call a baguette a baguette. Also, you never slash a baguette dough till it is ready to be baked.
googo151 Quite right. Also, as I posted, the size is not of a baguette. This one is too short and too thick.
hennayatsu6969 Well for the uninitiated, allowing dough to rest over night for a baguette, is called a poolish, or levain. By what ever name you give it, they are preferment techniques that are used by including a mother from an older dough, either from the day before, or an older dough that has had time to develop via fermentation. It's not that easy as shown here.
googo151 Hi there. Thanks for your reply but not sure about your reply to my agreeing with your comment.
Also a poolish is the fermented mixture of water and flour plus a small amount of levure (yeast) or even without (takes longer) that you add to your ingredients when making dough for baguettes or other baking need.
My comment about what Laura made was to point out that she did not make a baguette but what looks more like a "batard" or "pain". Not sure because I can't tell the length of the final product.
A baguette is usually 24 inches and about 250 to 300 grams of dough.
Correct my point if you will is to point out that there are so many mis steps and why I am pointing them out. It's all about technique and hydration and so many other missteps.
If you guys were listening, Laura is saying this is her homemade baguette and she is disclaiming to call it authentic French baquette. Who wants to spend hours and hours making this simple bread, you might as well go to a French Bakery and buy the authentic baquettes.
You finally did it!!! Dearest Laura,it is so amazing that you ask someone something on another side of the world and she does it! Appreciation...do you know what? I found myself watching your videos every day and i thought i don,t have time to see my friends but i see Laura every day ,thus Laura is closer than my best friend.someone like a sister...
You score *before* the final rise? Really?
+Adam Churvis It worked well. I have found several other bakers who do the same thing, if that helps. :)
+Emily Hart It works even better if you do it correctly, which is immediately before baking so the cut doesn't heal itself while rising. You should ask yourself why absolutely no professional baker anywhere does it the way she did it in this video.
+Adam Churvis helpful information. :)
Laura, thank you so much for this recipe! This was so easy! I made this today, and it smells and tastes incredible.
Would you be willing to make a video on different chopping methods? Which knives work best for what foods? How to chop an onion? Important safety precautions, how to mince, slicing styles etc.. something along the lines of that. I'm guilty of kinda just chopping everything the same and seeing Joe cut the tomatoes the other day, reminded me of my chopping methods! Lol! Much appreciated, love the videos!
I just finished making this recipe. Absolutely loved it. Thanks Laura and keep it up.
Just made this recipe and it worked perfectly.....I live in Calgary Ab Canada so I had to adjust the yeast and water for our high altitude but it worked amazing!! Thanks for being so clear with your instruction!
Music to my heart! Bella, Bella, Bella! (you and the bread) from one Italiano to the other, salute and magnificent!
Hi Laura, I tried this and turned out very good. The 2nd time I made this the baguettes turned kind of green in a couple of hours. What it could be.?🤷🏻♀️
OMG! I tried this récipe today and it came out PERFECT! I used bread flour instead of 00 flour. I just wonder if the bread MUST go on the top rack. What if I want to make 20 loaves? I will need to use more racks! And should I add more wáter to the cast iron pan? Thanks for your help Laura!
Laura I used Five Roses all purpose flour but mine didn't come out like yours, I live in Canada so I don't know if the all purpose flour in the states is different than ours but I followed your recipe exactly and went over the video to double check. What kind of method do you use for your flour do you sift it first or scoop and level as it didn't say on the recipe or in the video. I scooped and leveled mine. My dough isn't as sticky as yours appears to be. It's firmer more like regular bread. And I only used the 3 1/2 cups of flour. Thank You for your help, and by the way I love your recipes, and you definatly take to the camera well. Giselle
They came out delish! I just used a bowl and a spoon, but had to add like 1 cup of water more to the dough and I added some oil to. The baking tray worked fine too instead of the pan Laura used.
I ❤️TH-cam food channels. They keep our kitchens from becoming boring!!! ❤️you Laura!!!
This recipe looks amazing! You're right, many steps but simple ones. I recently moved to a new home with a convection oven and am having a difficult time figuring out the conversion for cooking time. Can you tell me the best heat and time setting for convection please? Love you and your cooking!
Laura Laura Laura! PERFECT!!! I just took the first 3 out of the oven and we couldnt help ourselves. OH MY PERFECT! Second round is in now. Made it exactly as specified. So crunchy and light and PERFECT! Please take a freaking BOW!
Great recipe and method. It Works. Very happy with this one!
I was in a mood to bake something this weekend and was waffling on all sorts of recipes, when yours popped up. I made them this evening for my family and everyone loves them, :D. Thank you, Laura!
I already made three times that baguette, it's amazing!
Thank you Laura, for sharing.
I love your videos and recipe, I made your garlic knots and they was amazing and delicious, I’m definitely making this bread today
I Love the way u explain. its very easy nd it works too. thanks
Laura, in my opinion you are at your video best when you are in the kitchen. You really shine there!!
Laura thank you very much for sharing this recipe l have been wanting to make this for a long while now.
my mouth kept watering as you pulled apart the bread!
Laura, I love your videos. I always watch and re-watch them and recreate your recipes, typically doing a little this or that to make it my own. The day this video was posted I was so excited because I went through a bread experimentation phase a couple years ago and loved baking baguettes - although I haven't done so in a while. The day I watched this video, it inspired me, and I immediately ordered the perforated baguette pan you used and a new dough scraper off Amazon like you recommended. With Prime shipping I got it the very next day (and for only a total of $13!) and am eager to report how successful I was recreating it. Your videos are super helpful and inspiring. Much love from Miami. Xo, Shannon
Making these now! It's 11 AM here in Sweden and sooooo cold! I hope the dough will rise good. Thanks Laura.
Waaaaaaw I loved the recipe and I will try it this weekend, I love your way of showing us the recipe and love your spirit, thank you for sharing this with.
Made this and your Cinnamon rolls and OMG so good! My family and friends love it! Always extras left over so we put it in the fridge and when we want it we just mic it up for a few seconds! The bread is great for sandwiches too! Thanks so much!! 😊
Same here.
Wow! Seemed easy, looked good and sounded great. I’m going to try it right now. BTW, your lively and natural presence on TH-cam made this fastest 10+ minute I’ve watched.
Thank you Laura for your simple amazing recipe, it is one of the best I been watching, I have made the bread and turned out beautiful, it is not as good as yours but good enough to be eaten on the spot, thanks again for sharing your experience with others, you're wonderful.
I love your recipes because they always turn out perfectly! Thanks so much !