The 5 minute baguette
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- เผยแพร่เมื่อ 22 พ.ค. 2024
- Delicious homemade french baguettes recipe in less than 5 minutes of actual work.
Easy no kneading recipe.
French breakfast everyday!
I insist on 5 minutes of actual work, when the dough is rising or when it's baking this is not actual work as you can (and should) do something else, as I get so many comments saying it's not 5 minutes blablabla!
If you enjoyed the video please like it and subscribe to the channel.
Leave a comment and don't forget to post your baguette pics on Tweeter/X or Instagram. I post regularly different baguette/bread variations pics.
Make a donation via Paypal to motivate me to do more videos : www.paypal.com/paypalme/ILove...
X/Tweeter : / voila83voila
Instagram : pCuXC4q_hV...
Ingredients;
Flour 950g / 33.5oz, use baker's flour or bread flour as called in the US (higher protein content, the one I use has 11.5g of protein per 100g)
Salt 2x good tsp, approx 16g / 0.56oz
Yeast 3/4 tsp, approx 2g / 0.07oz
Water 730ml / 25.7oz, I use filtered water at room temperature
Process
Part 1
Mix all the ingredients together until combined with the handle of a wooden spoon, you will see the dough will amalgamate into a ball, this should not take more than 2mn.
Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven.
Part 2
Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the bench/dish and sprinkle again some more flour on top of the dough to avoid sticking. You will need a plastic dough scraper and make sure you're not pressing the dough to keep the air inside.
Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5).
Take each piece and stretch it gently in a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you're well organised cleaning included.
Bake at 250 degC (480 degF) for approx 25 mn in a pre heated oven depending how golden you want them.
Et voila.
Timeline
2mn mixing - 8/10h rising - shaping 3mn - baking 25 mn
Baguettes for Breakfast, do the mix in the evening and bake in the morning.
Baguettes for Dinner, do the mix in the morning and bake in the evening.
Baguettes for Lunch or else, do the mix in the evening and bake when you want them.
Google sheets link with proportions if you want to change quantities, click on file - download as excel to download it and modify multiplier cell docs.google.com/spreadsheets/...
I missed a few things in the video:
1. The video says 900g of flour but it should be 950g, made a mistake and modified the subtitles accordingly but I can't edit the video once posted. Note that it does work with 900g (I've tested) as it's a very forgiving recipe, dough will just be a bit runnier. Sorry for the confusion.
2. I leave the bowl with the dough to rise in the cold oven. If ambient temp is cold or you're short of time you can warm up the oven a bit before (45degC), turn it off and put in the bowl with the dough.
Or you can use lukewarm water instead of room temperature.
3. For baking oven settings on top/bottom heating (not hot air or forced air). If you have steam function you can use it. Oven to be pre heated.
Note on flour;
Use Bakers flour, also called bread flour or strong flour depending where you live.
Every flour is different so the water/flour ratio or hydration will need to be adjusted slightly, if you find the dough too runny reduce water.
You can't have it wrong and you don't need to be too precise either as it's a very forgiving recipe.
Try a few different bread flours to see which one gives you the best result.
Note on ovens;
Every oven is different so you will need to try a few combination to find the right tray position to have the baguettes cooked evenly.
For the Aussie crew links to the ingredients I use (and no I'm not sponsored);
Wallaby flour 5kg bag from Laucke www.coles.com.au/product/lauc...
Dry yeast www.coles.com.au/product/lowa...
Sea salt, any one will do www.coles.com.au/product/saxa...
And if you prefer Woolies or IGA you can find the same ingredients there as well. - แนวปฏิบัติและการใช้ชีวิต
It's 5 minutes of actual work, when the dough is resting you're resting as well no need to watch it! This allows me to bake almost everyday to have fresh bread.
Please read the description before posting, I've added a lot of information.
As it's quick and very easy I encourage everyone to give it a go and you should be pleasantly surprised. And please post your baguette pics and flour packaging on my X/Twitter account (link in description) to help others.
Thank you for sharing this ✌🏼
Thank you for the recipe! Will make some tonight for breakfast tomorrow.😊
according to your logic, smoking a beef brisket is only 10-15 minutes of work, but in reality it takes around 8h-10h of smoking in a BBQ, this is dishonest and clickbaity 😂😂😂 no one in their right mind would claim to have a 15 minutes beef brisket and then specify for the work only 😂😂😂
@@Medsas Mate try the recipe time yourself and see how much time you spent. When the dough is resting you are resting as well and I doubt that you can set up your BBQ with your beef brisket at 10pm and go to sleep with peace of mind.
And let us know how you find the results.
I suppose you have a point, just change the title to” 5 minutes baguette with 10 hours waiting time” will be more appropriate.😊
This guy really just came on youtube, dropped the hottest baguette recipe of the year, and left without any explanation.
lol exactly!! :)
He’s the Truman Capote of TH-cam cooking videos
Legend says he's working on the 4 min baguette.
>drops lit bagutte recipe
>refuses to elaborate
>leaves
the video title: - "The 5 minute baguette" THE GUY IN VIDEO: - "LEAVE IT TO RISE FOR 8 TO 10 HOURS"
This baguette recipe has profoundly changed my life. I mixed my ingredients the night before and when I woke up I was fluent in French and had a beret on my head.
Boom!Boom!
But how was your baguette?😂
lolz
@@michadaoud833 très magnifique!
Im dead 😂
When you randomly get recommended a gem you might have missed forever.
Thank you, lord
It’s about time I actually comment on this video seeing as I’ve been using this recipe for months. I’ve been struggling with French bread, and this guy here just showed us all the EASIEST recipe you could ever wish for. And the bread came out better than every other recipe I’ve tried…and I’ve tried dozens. I’ve tried all the fancy French ways to do this. Followed famous chefs instructions. Used steam, played with different flour. Done the fold overs every half hour and proofed my bread 100 times. THIS RIGHT HERE is the recipe that came out looking and tasting great. When I bring this bread around everyone thinks I’m some sort of master at bread making. I will never not use this recipe.
Yes but sourdough >>> this recipe. Fast but not good for Health
fancy food is a scam, cooking is just pre-digesting your food but still having it taste good
@@ak47xxy92you could probably swap a starter for the instant yeast and it could turn out even better
@@ak47xxy92
?
Thank you for your kind comment, hope this will inspire other people.
Absolutely no exaggeration, this recipe has truly transformed my life. That overnight bread has added a touch of warmth to every morning, igniting a newfound motivation to eagerly hop out of bed and savor that delightful bread. It's been a game-changer for my motivation and mental well-being. Grateful for this life-altering experience, I find myself returning to this video after several weeks of following this recipe (scaled down to a 1/4 portion). Sending love from the UK!
Sending you back love from Oz. Thank you for your wonderful comment and glad that you have found a new level of motivation in your life. You could also share some love by bringing baguettes to friends, neighbors and/or at work. Success and praise guaranteed.
Saludos cordiales desde Venezuela ❤❤❤❤ cuál es la receta? Por favor...!
@@douglasortiz2693 La receta está en la descripción.
Mil gracias... Dios te bendiga y favorezca por siempre!!!
To make any kind of bread is so rewarding
I used old yeast, the wrong flour and I put too much water in the mixture... but it still worked. Fresh baguettes for breakfast!
Yes. I've used French dry yeast on which the Best Before Date went 2-3 years ago. Still works perfectly.
It seems you did all the wrong things and got the right result. Good job! 😃👍
Same here, turned out delicious
Thanks for sharing. It’s good to know that it really is foolproof. So many TH-camrs make it so complicated and scare you into thinking you have to do everything perfectly.
Thanks to this simple video even the slowest people can cook this recipe 😂
Ex Baker. Just tried this recipe out and it's easily the best recipe on TH-cam. Tried with sour dough flour and good but straight white is 100%
I have never heard of sourdough flour. Do you mean that you used sourdough starter (as part of the liquid ) ?
Thank you for the great feedback especially coming from a baker.
Aw man! I tried this recipe and it didn’t work for me. I will not be defeated. I will try again but will halve the ingredients just in case it fails to work again. I’m determined to make it work
@@JVSwailesBoudicca nah some pre packaged bread flour has different percentages wholemeal and white in it.
@@Lawyerbird why didn't it work? Didn't rise? Check your yeast expiry etc it may be dead?
Dude come back! The world needs your guidance!
Three small adds to improve results enormously: do a single lift and fold after the dough has rested for 20 minutes (add one minute to work time), let the dough rise for 30-45 minutes after forming loaves, and throw in a handful of ice cubes in bottom of oven when baking. Twice the rise and a firmer crunchier crust.
Sure it does improve the result but need more time and efforts. This is a basic easy full proof every day recipe and one can add his own twist, might also be a starting point for newcomers in bread making. Thank you for your comment it will help people experiment.
These look fantastic. Merci!
The easiest of these three is just to throw in the ice cubes. The high humidity baking makes the loaves much airier. If you form the loaves before preheating the oven, that extra rest also helps. Love this recipe, it’s now my go-to a couple of times a week.
I really like the ice cube idea!!!
@@leeaiversondo you throw the cubes directly at the bottom of the oven or inside a pan and then the pan goes at the bottom of the oven? Also, why ice cubes and not a pan with boiling water? I haven't tried the boiling water method yet, last time I put ice cubes in a pan and the pan in the oven and did not notice much difference from no ice so I think I'm doing something wrong...
We use his technique whenever we bake baguette bread in our monastery, which is times per week. So delicious. Thank you, and God bless you even more.
Thank you for the nice comment, so pleased that you enjoy the baguettes on a regular basis and you're most welcome.
@@voilavoila8303I actually searched for a comment from you that was sooner than four months ago and I'm so relieved to find one so close to today's date, I was so worried that something might have happened so I'm happy to see you well, I hope we can have a new recipe from you soon~ Take care and stay good :)
I'm French. I did the recipe and i was impressed at how close we can get to what you'd find in a french bakery with that little effort, it's not perfect and won't beat a baguette that's kneaded and rested twice and cooked in a bread oven, but it does get really close! And in a vacuum it's a delicious and easy recipe that is worth making for everyone, especially with how cheap it is.
Thanks you for the kind comment and coming from a french this is a testimony that you can get great results as the french are picky with their bread.
And if you want perfection more work is needed.
@@voilavoila8303 est-ce que tu as d'autres recettes de boulangerie ou de pâtisserie aussi géniales? Genre des pains spéciaux ou des brioches?
Merci
So glad I saw this comment! I have had the hardest time making bread, and now I come across the second excellent recipe in my life! So happy
😂 entre 1:46 et 1:47 la pate lève pour 10 heures. C'est quoi ton "vacuum"?😅😂
@aurorefffff 😅 c'est quoi ton commentaire ? Rien compris 😅
My man woke up and chose the make the best Baguette video in existence
I'm surprised none of the people moaning about the 'time' in the description of the video have added the 25 minutes baking time into their argument. This recipe is the best one that I've come across, so little work and no kneading. BRILLIANT!
What about the 10 hours.
Where has this video been my whole life!? This is the simplest and most straightforward explanation and recipe I’ve ever come across
It's been busy cooking and released just 7 months ago and blessed us with this beautiful recipe
Then you can't miss ArtisianbreadwithSteve
As someone who has never baked before, this was incredibly easy and the results were fantastic. We made a half batch and the entire family was thrilled having such lovely fresh bread for breakfast. Thanks for the recipe
You're welcome and keep baking I can hear the family asking for more.
How about a 5 min focaccia? Time for another video! @@voilavoila8303
Incredible. First saw this video less than 12 hours ago and now I’m eating a perfect baguette, with 3 more to enjoy in the next couple of days. I’ll be making this regularly.
5 min; you did it wrong
I rarely leave comments, but this time I feel compelled to do so. I was very skeptical about this recipe, so I decided to try it with the amounts cut in half. To my surprise the results were amazing! I have tried other baguette recipes on TH-cam, but this one is by far the easiest and quickest, yet resulting in great baguettes, rivalling recipes that are much more complicated and involved. No more endless kneading and folding dough, no numerous rising periods. This is my go-to recipe from now on. It is so easy and quick that I can even bake it in the morning for breakfast. Thank you to Voila-Voila! for figuring this one out!
You're welcome and thank you for your kind comment. I love it when people say that they have tried the recipe, enjoyed the results and cam have bread on demand. Please post your baguette pics and flour used on my X/Twitter account (link in description) to help others.
Can I shape them a bit more before baking ?
@@maryrobertson2702 Sure you can and if you let them for a final proofing use a kitchen towel or baking paper to hold them in place, check @leeaiverson's coment he made a few good recos.
I'm french and living aboard. This recipe allowed me to taste the bread of my childhood. Thanks :)
I saw this recipe a few months ago and thought it was too good to be true. My advice to anyone else watching for the first time - try it. Dont wait like I did. It's very easy and incredibly forgiving. The original recipe has a great taste and incredible texture
Ive tried adjusting rest times, quantities, etc, to suit different situations, and they all work. Best results are shown in the video, but if you're pushed for time, a 4 hour rest is enough to get nice bubbly bread.
Looking forward to more recipes!
Anyone who bakes is a friend forever and your baguettes are DEE licious.
Just made baguettes today for the first time, using this recipe. They turned out amazing.
Great to hear!
Klassz!Küld belőle,mert én erre nem érek rá.🤣🕊
I can't find that flour here. What should I use? Pls help
any high-protein flour should do the trick. but I get decent results with all-purpose flour as well.@@dreaf1969
@@dreaf1969 If you haven't found an answer, for baguettes, use flour with 11-13% protein. For a chewy and satisfying crumb, use tipo or manitoba flour
He came, he saw, he conquered. Then left the internet after one video. 👍
Truly a man of mystery.....😂
Randomly awake in the early hours watching random videos. I’ve just made this dough, will report back in 12 hours 😀
Absolute game changer! I never thought it was possible to make bread this good ❤
I made a half batch of this yesterday and it was awesome. Over the past few years I’ve made many of the baguette recipes on TH-cam from all the top chefs - kneaded, no-knead, different preferments, steam trays, water misting, many techniques - this one is hands down the winner for me.
It’s now my goto baguette. I did add 15g dough enhancer (diastatic malt powder) and about 10g more water.
This was easy to made, had a great flavor, a nice (but not too thick) crust and an airy soft crumb.
Thanks for a great recipe and technique.
Thank you for the kind comment and you're welcome.
These are so good! The video was randomly suggested to me and my husband was very skeptical as he said he has tried numerous times to make bread and it’s never turned out that great. Now we are doing these nearly daily and are completely addicted! I will echo what someone else said about these helping them get up in the morning because reminding myself I have baguette to eat for breakfast is adding such a motivation to get out of bed. French expat approved!
Nothing beats a fresh baguette still warm from the oven for breakfast.
Did you use 900g or 950g of flour
YES!! It worked. I literally only spent 2 minutes mixing it the night before and 3 minutes getting it into the oven. Did a 1/3 recipe and got one nice baguette. BEST PART: how he tells you to use the other end of the spoon, and other tips for minimal clean up. VoilaVoila is a genius. Please put out more. Maybe you can show us the easy way to do an omelette. 🙂
Thank you for your great comment, yes fine tuned to the smallest details to streamline the process. Good idea for the omelette.
Thanks for commenting you cut down on the recipe size! How many baguettes did you make?
@@mjatl3391 I usually make 3 to 4 baguettes with 950gr of flour and if I want thinner ones I use 850gr of flour.
If your question is how many baguettes I've baked overall I would say in excess of 1600 batches (x4) over 6 years.
@@mjatl3391 I make one baguette starting with 300g flour
Thanks for the video, I’m making these tomorrow and don’t worry about the nitpicky whiners their silly comments still drive traffic.
If you are skeptical please try it it’s brilliant and the easiest baking you’ll ever do. Halting the recipe and just making 2 baguettes also works. Thanks so much for the recipe
Good bread. Made 1/2 the quantity and got 2 big loaves. Great recipe. Thanks.
I respect your adamant commitment to a clean process SO much. If there is anything that deters me from working with dough it is the damned mess
Over the years I've refined the process to reduce the mess and the cleaning time to it's absolute minimum.
I could not agree more- n that’s the reason I don’t bake! I’m not a fan of sticking my fingers into dough or food either, soooooo thank u Voila Voila for this perfect n wonderful recipe
🙏👍🏆👏🙏
I have subscribed ✅
Thanks. This success was confirmed in the home kitchen. Loved how little time and cleaning it demanded. It’s a 2023 way. Look forward to more recipes.
Visiblement tu as tout compris.
Quand tous les autres sur TH-cam font des recettes qui ont un ratio effort/résultat inacceptable pour des non-professionnels, soit trop exigeant soit trop mauvais, toi tu réfléchis.
Et comme tu réfléchis, tu présentes une recette qui cherche à optimiser ce ratio au maximum. Et le succès est total à en juger les retours en commentaires.
Et tu sais très bien ce que tu fais vu que tu veux faire en sorte que le mot tourne et que les gens qui font cette recette s'entraident.
Juste bravo. Tu as compris et tu m'as appris que la cuisine efficace, celle qui fait le tour du monde et qu'on aime, c'est celle qu'on peut s'approprier, déformer, adapter, et qui est simple à la base. Une démonstration en démocratisation en somme.
C'est magistral mec.
Merci et bonne boulange.
Concise, thorough and fantastic! After 45 years of bread-making, I’ve found what I was looking for. There are even more great tips in the video description area. Merci, monsieur.
De rien.
At last, a genuine bread recipe! At 55, I've spent my entire life attempting to bake without much success. I'm a chef, not a baker. Your video introduced me to the easiest and most delicious bread I've ever experienced. Many thanks for sharing this wonderful recipe.
Wow, the Australia plot twist at the end was really crazy
I was taken aback! I'm currently in Australia (from the UK) and I found all of the listed ingredients in my local Woolies :)
I tried this recipe the other day by preparing the dough at night and baking in the morning before work. It was super easy and came out delicious! Fresh bread with coffee is the best breakfast.
I have done it with 600gr of flour, 150 of which rye. Water is 500ml plus an extra drop. It came out gorgeous. It really is quick and mess free. I also did the cut and shape step straight on the backing paper and then move it on top of the grill rack.
I've done your recipe 5 times now, tweaking and experimenting a little each time, and been absolutely amazed with the results. I had no idea break making could be so simple and quick. Thanks!
My pleasure, note that this is not a full blown traditional baguette or bread recipe as it takes much more time and effort but it's a great recipe for everyday baking.
Doubt you can get fresh bred (still hot) from your grocery store and this is incomparable.
Just try it it's so simple and quick and then let us know how you find it.
Yes - it's infinitely cheaper, takes only minutes and as nice as bakery bread.
@@edmill9159It's so easy. The hardest parts are: remembering to buy yeast at the grocery store, finding a large enough bowl, shaping the dough into loves, and finding a large enough baking rack for four loaves. I put parchment directly on on oven rack, rather than a separate baking rack.
@ Just do two loaves. I use about two slightly heaping cups flour and a little less than 1/2 tsp yeast, for two loaves. I add about 1 1/4 cup water, mix, and add more until it feels right. I've done this about five times and still learning. Oh, don't forget the salt.
This guy just "gets it", awesome video, cut through the chase and created a "weekly recipe" for many people to eat better bread in the morning. Can't beat that! 👏👍
Thank you.
Gets what? How to make clickbait video that doesn't deliver?
Exactly! I don't need a 5 min work up into teasing me to stay tuned.
@@misterhat5823you're sad loser
@@markluni4234teasing you? What are you, 4 years old? pathetic...
specific measurements for ingredients, specific times for when to make this, specific tools and pans. this man knows how to actually teach!
I've refined the recipe to the bare minimum and a clear timeline so people will be willing to give it a go.
I have to say I’m pretty mind blown how well this came out for such little work. Thanks for sharing!
You're welcome.
I discovered this video 3 weeks ago and have made the bread 5 times already since. I love it and it is so easily done, so it really is part of my routines now. Not every day, but more than once a week, it just tastes so good.
Some remarks that might help others:
I live in Germany and our flours have numbers, depending on how much of the outer layers of the grain is included.
Pre-video I used to use 1050 flour mostly, that‘s close to whole grain, but for exactly that reason the relative protein (gluten) content is low.
I made the bread with it and it still tastes nice, but it is denser of course. I still do it sometimes for health reasons.
Flour 550 gives a much more baguette-like result, as it has less of the outer grain layers and more protein / gluten.
The „most white“ is flour 450. It has 11 g of protein and so this is the same amount as what they call „Baker flour“ etc, something that is hard or not to find where I live.
For extremists ;) I found that you can buy gluten in online shops and add a bit to your flour, if you want it even „stronger“.
Personally I‘m absolutely happy with this recipe.I adjusted it for me as follows:
450 flour for baguette fluffy inside (crust is always great with all flours).
I make half the amount named in the video, suits me better.
I adjust with a bit more flour (500g instead of 475) and a bit less water (350g instead of 375) as my dough is always (and still) more liquid than seen in the video.
For the same reason, I gave up on trying to form or handle the dough. I help it out of the bowl carefully, so it sticks together and let it slide on my prepared baking tray. So I have one white bread. Sometimes round, sometimes an elongated shape, without touching the dough.
And as it is cold in my home, I let the dough sit for up to 20/24 h. Sometimes use the oven method (50° C dial for a short time, thermometer inside and control that it‘s below 40°C when turned off again.) when I want it to be ready quicker.
25 min with preheated 250° C oven works well for one big bread (half amount of dough from the video).
Thanks again for this video, it changed my life in that I can make great bread easily.
P.S. I use fresh yeast. You take 3x the amount of dry yeast. But I don’t measure. A bit more yeast is no problem at all. A very forgiving recipe.
4 weeks ago, not 3. So around once a week on average.
Thank you for the extensive comment it will greatly help others to find the right flour and how you might need to tweak the recipe to achieve what you like with what you have (flour available, temperature, oven, ...).
In France they use numbers as well, all purpose/white flour is T45/55, bread flour T65 and wholemeal T110/T130.
If you want to post some pics of the flour you're using and your wholemeal version you can do so on my X/Twitter account (link in description).
for the smaller batch did you cut in half every ingredient or did you use same amount of yeast and cut in half the rest?
Only see this late, maybe it still helps: I cut all in half basically, including the yeast. Worked perfectly. But then I stopped to weigh the yeast as it worked well with more or less yeast also. It never tasted „yeasty“. I love that it works with so little an amount of yeast. I just made the preparation again with half a tablespoon of dry yeast for 450g of flour (1 tablespoon salt). I forgot that in the past I had used 500g flour to have the dough less runny, but it‘s fine, I don’t handle the dough to tomorrow anyway, as I described above. Just let it slip onto my prepared baking tray with the parchment.
I hadn’t paid attention and ran out of bread, so back to this recipe it is. So easy to have flour, dry yeast and salt in your house - and bread tomorrow morning :)
If I have it, I use fresh yeast (needs 3x the amount of dry yeast). It works with both and I notice no difference.
I've never thought to cook bread straight on the rack! What a great idea!
I have never made bread before but for some reason this popped up and it looked to easy I decided to give it a go, and the results were amazing! At first I didn't have bread flour so used regular flour and it was quite dense in the middle (but still good).
I have also made it with multigrain bread flour from the supermarket which in my view is even better, and this has now become my standard. (yes I know a Frenchman turns in his grave somewhere each time I make this)
To all the people complaining that it takes longer than 5 minutes..... Really, did you really expect to be able to prepare and bake bread from start to finish in 5 minutes??
Of course 5 minutes is only the working time
This is the best French bread recipe. I’ve never commented on a you tube video before but I felt I had to say thanks. Life changing!
this is a very clever recipe. it cuts out 70-80% of the work of a traditional baguette, but still maximizes the flavor by letting the dough sit for a very long time.
Thank you for the kind comment, this is exactly the aim of this recipe.
The best video I have seen on making baguettes with minimal effort.
Thank you
I love the way you work and explain everything that’s why I’ve subscribed. Also you did the opposite of most bakers and that is leaving all the air bubbles in the dough and not knocking the air out! Thank you for such a great recipe❤
Best bread ever! Crunchy outside, soft and airy inside. So easy. Genius. Thanks ❤
This recipe might just change my life! This is by far the easiest bread recipe I have ever used. A HUGE Result/Effort ratio! Perhaps due to the flour I used my dough seemed a little wet but I could just about handle and shape it to get my baguettes onto the baking rack. The result was fantastic - delicious and super crunchy crust that went really well with our cheese fondue. Thanks for this!
Glad you tried and enjoyed the baguettes. Thank you for your comment and you're welcome.
I made your baguette today (prepared it last night and went to sleep) in the morning i baked it. One word: AMAZING! so simple, quick, tasty, great texture, crispy outside, soft inside. (I threw some ice cubes in the oven too) Also my husband loved it too. Thank you so much 🙏☺️❤️
You're welcome.
That's the kind of comments I love, people trying it and enjoying the results.
Wow, I just made a half batch and I tell you that if you gave this to me in a French bakery in France I wouldn't know the difference. Amazing!!! Also I used Aldi all purpose flour and double up the parchment paper. This is insanely good. I've tried homemade bread several times with limited success. This my friend is a game changer. Thank u.
My son loves baguettes. Will prepare this tomight before bed.
My husband pointed out this recipe and that same night I prepared the dough. Baked them next morning and WOW! So easy and delicious. Great for breakfast with marmelade or with 'frijoles volteados', we are guatemalan 🇬🇹, and next day great for snadwiches. Thanks for this wonderful recipe.
Great, very pleased you give it a go and enjoyed the result.
Fantastic!
And to the commenters who are upset that the entire process didn’t take 5 minutes, if you actually thought you could prepare a dough *AND* *BAKE* *IT* in five minutes, and are now upset the video is somehow clickbait, then let me introduce you to ‘cooking’.
Or buying. Also 5 minutes😂
Just made these with the UK Aldi strong bread flour. Worked brilliantly. Thanks
PLEASE COME BACK, MONSIEUR VOILA!!! 🙏🙏🙏
We need more of your other ideas, secrets, & magic!!! This was literally the bread recipe I was searching for all my life and could never find till now!
I ❤ U!!!
Thank you and yes will post more vids.
Wow! They look so delicious and yummy! Thank you so much for this video and recipe..
Anyone who is skeptical - the recipe really makes wonderful baguettes! I've made it multiple times. Super easy to put together and let it rise overnight. Nice, crunchy exterior. Like some others mentioned, mine was also a little liquid/gloopy before and after rising (used 12.7% protein bread flour). I added more flour to compensate. I did it both "plain" and a version where I added herbs and I'm sure you can experiment with other additions, if you wish. Go for it!
Thank you for your nice comment and sharing your experience. Every floor is different so if too runny you might have to reduce a bit the hydration. And yhe most important is to give it a go and judge by yourself, it's so easy and forgiving.
This is probably the best bread recipe video on youtube. I can't wait to try to make this. thank you kind sir. PLEASE POST MORE CONTENT LIKE THIS!
Thank you, will do.
Oh my gosh! I made a half recipe of this last night and baked two baguettes this morning!
Thank you, I really appreciate feedback from people who tried the recipe and enjoyed the baguettes.
Best baguette recipe ever, easy and tasty , more please. Written recipie details in the 'more' section would make life easier. Thankyou.
It's called the video discription for anyone interested👌
Hey Elizabeth 🌹🌹
how are you doing??
"Nothing is more old school than baking your own damn staff of life! A dude who can walk into any kitchen in the world and make bread is completely raw!" -Ray Smuckles
My hearing isn’t great … is he saying 730 mL of water? Help!
@@dgdl1954 Yes
@@dgdl1954going to be a very wet dough 😢 icky sticky 😣
This pal really made 1 video, got success and peace’d out. Absolute chad
Watched yesterday, baked today. Awesome result.
So easy and they look and taste fantastic - a French Revolution!
I use half quantities and that works fine. I also bought some silicon baking mats from Amazon which makes the baguette shaping and baking much easier. You divide and shape the dough into baguettes on the silicon mat, and then simply pick that mat up and place on the oven rack. Less clean-up and no parchment paper needed.
I halved the recipe based on the google docs spreadsheet. Resulted in two tasty baguettes. Thanks for posting this easy recipe!
Hey Frinklin🌹🌹
how are you doing??
I started to make bread and pizza dough by myself a feew weeks ago. This recipe will be the next one i try. They look amazing and well explained.
They look amazing and cost worthy despite the 8 hour rise time. I’m going to try this recipe 🥖
I threw out an expired box of bread mix last year and bought another one joking to my wife that I'd be throwing it out in a years time. Fast forward to 2 days before it's due date and i stumble across this vid. Mostly followed the box recipe but used a couple of your techniques like the spoon handle and oven paper. My pizza tray already has holes so one less thing to wash. Thankyou for the advice and inspiration.
You're welcome.
I made this recipe yesterday and had it ready for my 5 p.m. dinner. It was so easy and so delicious. I am writing this comment at 6 AM and just finished mixing another batch. I need to tinker with the cooking time, but other than that this recipe is now my absolute favorite. I can't thank you enough for posting this video.
You are welcome and I'm glad you did enjoy it. Now the bakery is never closed. Because it's so quick & easy and the result is amazing that's the reason I posted the recipe.
This is a legit recipe! I can’t believe how easy and great it turned out to be. Just blown away.
Never baked bread besides biscuits or banana bread before this. I did a half batch using all purpose flour and they turned out really good! Don't worry about how easy this recipe is at all vs the others on here. I will be making this for the rest of my life. Thank you!!!!
You're welcome and thank you for the nice comment, this is the kind of feedback that I really appreciate.
Great help,as i have arthritis and kneading hurts a lot my fingers and hands, i made a half size yesterday night and just baked today by morning, really soft and crunchy,just added some more time baking it, as my oven is a 25L electric oven and temperature i use is 180° for no risks.Taste is million times better than my 2 years trying to learn making bread i spent.cheers from Brasil 🇧🇷
I have been experimenting with this for a couple weeks and it’s absolutely fantastic and has rekindled my interest in bread making. I even restarted my sourdough and adapted the recipe to that.
I also have sourdough and was thinking about experimenting, lol. Did you just mix it together and let it rise like this recipe, or do stretch and folds like most sourdough recipes?
Try with just mixing together.
How much starter did you use instead of yeast? And then everything else like he did?
I followed this recipe to the letter. Baguettes came out perfect. Probably the best baguettes recipe out there (I've tried a lot of them).
Thank you.
Me and my husband tried this, we started last night with the wrong flour and baked it first thing this morning and it was delicious 🤤 we will definitely make it again, super pleased with the quality and simplicity of it!
Even though I made the dough just earlier before reading the description and approximately guessing the amount for lesser quantity,
the fact you added a link to modify proportions exactly had to make be sub. So simple yet very nice!
Don't forget to post your baguettes pics on my X/Twitter account.
Very easy and soo satisfying! My dough rose over my bowl in the morning, so glad I left it on the kitchen bench. Also, my oven is so small I needed two trays for the quantities indicated in the recipe!
Saw this video this morning, made the dough, let it rest for 8 hours and baked tonight. Absolutely amazing !
Amazing. Can’t wait to give it a try.
I'd say 5 mins of work time is accurate and I'm a relaxed (slow) cook. 😂 I've made these twice now and we love them. They are so much better than any "artisan" bread available in my area.
Great to see to you've tried and enjoyed it. Please post your next baguette pics and flour used on my X/Twitter account (link in description) to help others.
I have been baking now since I got home from France 🇫🇷 3 years ago ,I love baguettes 🥖 and making them.
Im going to make/start them now for the morning 🇨🇦😊
They look spectacular,I will try this technique
Hey Carier🌹🌹
how are you doing??
I'll have to try this. Hope to see more videos.
Been baking this recipe for months and love it!!!
Soo easy to make! Great stuff. I just finished one batch and the look delicious.
Trying it now, but i beleave the recipy. Great!!!
Great recipe!
So simple and beautifully done. I definitely will aim for that. Thank you.
I tried this last night, had a bacon baguette for breakfast, fantastic, thank you for sharing..
Love this recipe, quick and easy and so delicious even a couple of days later! 👌👌
Thanks for your comment, you can post your baguette pics on twitter or insta.
@@voilavoila8303 oh I will! 😆
Gipsy jazz and dough scraper for super chill keep-the-air-inside french baguette action in just 5 minutes! Next clip Morrocan Tajine to dip the baguette in a yummie sauce! Thanks for sharing!!!
Yo if anybody lives at altitude (I'm at 7,200') try bumping the oven up to 485 and go for the middle racks. Great recipe bud thx for sharing. Love from the Colorado rockies ❤
Oh wow that looks delicious! I will definitely try this. Thank you so much!
This changes everything. Thank you so much. Making my second batch tonight with half whole wheat/spelt flour, plus a tiny scrape of some ancient, funky starter from the back of my fridge I tried to reanimate. So cool I'll see/taste/feel/hear the results so soon after I wake up tomorrow morn.
Thank you again and again till the end, my new baking friend!🥖💛💛🥖🥖🥖💛💛🥖🥖🥖🥖💛
Thank you and I love the 🥖💛💛🥖🥖🥖💛💛🥖🥖🥖🥖💛. Keep experimenting and let us know the result.
What a wonderful idea to use a little of some 'ancient, funky starter from the back of the fridge' because I have some of it's cousins in my own fridge that I never know what to do with... now I know I can 'reanimate' it a little into some fresh baguettes!! Thank you for the idea!
Fantastic recipe! This is now my go-to for quick, tasty bread. Have used with wholemeal/seeded flours too with good results. Thank you!
You're welcome and would be great if you could post your baguette pics and flour you used on my X/Twitter account (link in description) to help others.
Good idea! I will try it with 1/3 oat flour (I blend the oats in a blender). I will also try an attempt with 1/6 or 1/4 amaranth flour. Amaranth is pretty strong and smells earthy, so only a fraction is needed to get a hint of the taste of it.
@adamhealy876 did you change the hydration ratios for whole meal flour?
Down Under Baguette 😂 … yumm-yumm-yumm. Very nice video!
Thank you.
omg THANK YOU! Game changer! Delicious, super quick, super easy.
You just changed my life! Thank you. I tried this unbelievably easy recipe and it went PERFECT!🎉
Great to hear, thank you. It changed mine as well when I realised I could bake fresh bread everyday.
Thanks so much for the video. You are a natural teacher, very good in explaining things in a simple way.
Thank you
After discovering this video last week I made the baguettes today. Merveilleuse! Except for halving the recipe, I stuck to all the directions in the video and the two baguettes came out perfectly. I served them with a coq au vin and we'll have fabulous toast tomorrow morning. Je vous remercie!
This is absolutely fantastic - thank you for sharing! 🎉