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.
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.
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.
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.
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.
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.
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.
@@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...
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.
I have been doing volunteer work, feeding dozens of teenagers who spent their vacation building houses for people who were left with next to nothing after a huge fire that took hundreds of lives and thousands of km of woodland. We have been making them this recipe all week now, and after a hard day's work, they say it's a delight to come back to the smell of hot, delicious bread. Your recipe has brought much joy to all of us, and for that I thank you. Please everyone, send a tip! I'm sure we are not the only ones who have enjoyed such crisp bread.
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.
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.
Oooh la laaa! Mate! This is brilliant. As a Brit who has ended up far from civilization with an awesome wood fired house hester oven an an Amazon germany account. I bought saf levure yeast and fresh milled organic flour from Dörfner mühle in Bavaria Germany and have made the crunchiest and best french baguette I have ever tasted! Thanks so much!
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
Fantastic recipe. If you don’t have a bread scraper, no need to worry. We used a spatula with a somewhat firm edge and that worked fine to separate the dough. Amazing bread.
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.
@@voilavoila8303 I was going to post a picture but it won’t let me. Thank you for a great recipe! Started the dough 24 h ago (evening) Had to put it in the fridge until I came back from work. Let it warm up and voila ! Still perfect! Thank you!
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.
This baguette is astonishing, seriously! Stumbled upon this last night around 00:30 and thought ‘why not try it for tomorrow’ and glad I did, the result is phenomenal, crusty, soft and the best tasting bread I have ever made. You might think that people are raving just because the method extremely simple so ‘fair results’ are acceptable, they are not, the resulting bread much more of a show stopper than the easy method. Trust the process and you will not be dissappointed. I halved the recipe, used Robin Hood bread flour, kept all the proportions showed and baked at 480ºF for 25 min, perfect!
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
Those complaining about the waiting time clearly have no experience with bread making, you will never ever get a good bread from traditional ingredients in 5 minutes from mixing to baking. The most annoying part about bread making is usually the sticky mess and the labour involved to knead it, this practically eliminates both of those. I've made it twice now and the first time I had something come up so I over proofed it for 24 hours, aside from being quite flat it was still delicious, the second time I did it for the correct time and it is an absolutely beautiful baguette. A friend just came back from a trip across Europe and said it looks and tastes just like the baguettes you get in France!
@@gordontarasits not deceptive, it just assumes the viewer has a bare minimum knowledge of cooking. Looking at the title it was pretty obvious to me they weren't counting proofing or baking time.
@@megapussi 5 minutes is 5 minutes, which is nothing like 10 hours. When camping I can make flatbread in 5 minutes and was intrigued at the idea of baguettes, but ain't nobody got time for this...
I'm thanking you so much, i have absolutely ZERO skill in cooking but i'm learning bits by bits. I did in the same evening two recipe. First one i found on a french website & it took me like 30 minutes of "heavy work" of the dough & resting & turning the dough multiple times over 1 to 2 hours regularly... Yours was TRULY 5 minutes & so easy. When i did bring it to my (french) family the next day, still warm from the oven they though i was joking, they said it was definitely professional quality. My children loved it... And best part is that we had bread for: 1. My wife, my kids & me in the morning 2. My parents & us at noon 3. Again for the evening 4. The next morning... And it was just as good, i kept it in the fridge & it was amazing once cooked. Thanks A LOT. It will truly impact my daily life.
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.
Très juste. C'est le même du midwit : pas besoin d'équipement sophistiqué et cher, pas besoin de faire 5 ans d'études en cuisine. J'ai envie de dire sans mauvais cliché, Anyone can cook. La simple recherche de l'amélioration, aussi bien pour le gout que pour la simplicité de la technique de la recette, suffit.
@@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 :)
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!
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!
For Americans: About 7 1/4 cups Bread Flour, 2 teaspoons salt, 3/4 teaspoon yeast, 3 cups warm water plus a splash (all amounts approximate). Bake at 480 Fahrenheit.
We are the only country that measures in volume rather than weight, and for baking that's a real disadvantage. By now, many recipes are posted or printed with weight measurements, and many American kitchens use that. It is SO much more accurate; and for beginners, a blessing. Try measuring one cup of flour three different times, and weigh each one. There is usuallly a signifcant variation.
@@rosalindpaaswell9513 I agree that weight is a more accurate method for measuring. But, I've been baking bread & lots of other things for decades now using volume. I don't even own a kitchen scale (though I used to have one that I never used ; ) Baking is an art as well as a science - since other factors come into play, like humidity and altitude. I find that baking by feel/look is just much more comfortable for me - and for others so inclined, I thought the volume approximations would be hand, in conjunction with the pictures in the video.
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.
@@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.
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.
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.
@@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 have made this recipe several times and it has never failed to amaze me, I have been baking various types of bread for a few years now and would never have imagined this would work, but it does. Thought I would try something different using the same principles but instead of using yeast replaced it with 50g of Sour dough starter and as if by magic got exactly the same result with a sour dough flavour although not as strong as a sour dough baguette that has proved for longer to allow the flavour to develop, maybe that's the next trial. Hope that is useful to you all, Happy Baking. In an update to the above, I have now used normal bread flour with a 12% protein level, a T55 French bread flour with a 9% protein level and a Cotswold Crunch flour with a 12% protein level and all have worked very well, the Cotswold Crunch mix could have done with more water due to the high absorption of the flour which I didn't take into account but its always best to start with a base recipe and adapt from there depending on the variants. If anyone is interested I use Mathews Flour from Oxfordshire UK who do a very good mailing service for a good range of flours. I hope you find this useful and good luck with your baking.
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.
Seriously with you on that thought. I trained as a chef some 50+ years ago and I have never had any success with yeast based products, I thought I was only one.
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 🙏👍🏆👏🙏
This is a truly wonderful recipe: 5 minutes to mix ingredients, overnight rising, 5-7 minutes of shaping dough into loaves and 26 minutes baking. Great!! I made a few minor adjustments: I configured the recipe for 3 loaves instead of four, I got 2 narrow grid racks that fit on the main oven rack better, I use a round-edged dough scraper to finish the mixing of the moist dough ( instead of the ladle) in order to avoid floury residue at the bottom of the mixing bowl and to scrape out the ready-to-go dough. I reuse the parchment paper at least once, and I cut those cute little incisions on the loaves with ... scissors (I know, cheating, but... ). Thank you so much for this video. I bake baguettes at least once a week.
Thank you for your tips! Can you tell me how you’ve backed your baguettes? On the video, Mr Baguette gives us the temperature while not mentioning the type of heating. And in the description, he says to use either bottom or top heating. I’m puzzled as i’ve never heard of one-side heating for bread. Could you please share your experience? Thank you!!
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.
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).
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.
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. 🙂
@@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.
These have been an absolute delight! I've shared this recipe with everyone I know because OMG! :D I've been making my dough a little smaller (single person household), and they've been so yummy each day. My morning routine suddenly got SO much better! I can't wait for school to start because now I have the easiest breakfast or lunch/study snack :) Thank you so much for this wonderfully easy recipe! Seriously, if you reading this haven't made these yet GOOOO DO IT NOW
I’ve just made these this morning. I’ve used the same brand yeast and flour and by the looks of it, the same oven. The results are magnificent for such little work. The baguettes have a lovely crisp crust and an open chewy texture. They’re everything a baguette should be. Thank you for this recipe and a great simple video.
Just tried it today. Absolutely stunning. I got each one them out from the oven at different times: 15, 20, 25 and 30 minutes to check which one I liked the most and all of them are bloody delicious. Probably the most faithful one to what you can get on a bakery is the 25 mins one (the time suggested in the video). Thanks so much for this.
I just made these - they came out fantastic first try. Since I had no 550 bread flour I used Italian flour, Tipo 00 from Caputo that I usually need for pizza dough. Even left it for 16 hours instead of 10 hours (22 degrees celsius room temperature). All my guests loved it. Thank you so much. Greetings from Germany. To all the negative comments here: It works exactly as he told/showed - and of course you don’t count the resting time.
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?
C'est vrai...cette recette a changé ma vie. C'est parfait. Je ne vous demanderai pas de publier davantage...votre travail est accompli! Je vous remercie. Veuillez accepter un sac de farine :)
Merci pour votre genereux tip et super content que vous ayez apprecie la recette. Pour les inconditionels de la baguette ce n'est pas toujours facile d'en trouver et qu'elle soit correcte.
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!
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.
Wow! Amazing!!! I have always wanted to learn how to make this and always gave up because it looked so difficult and complicated. Then I see this and see how easy it is to make. For sure I'll give it a try today. I'm so excited, I can't wait. Thank you sir.
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.
Thank you, this is exceptionally straightforward and good. For my fan-assisted oven, 20 mins baking time, after pre-heating suffices. It also works using wholemeal bread-flour to make delicious burger rolls, 10 hour's rising time. Both really delicious and very inexpensive. Thank you for kindly sharing.
Truly the best bread recipe on the web. I've been making bread and pizza for decades - and with success - but only now I realise I have always made two mistakes: 1) my dough was too thick, and 2) kept kneading out the air. I bake my bread in a pan (large, with lid, turning after a few minutes but only when all the dough is fully set). I use durum wheat and slightly less salt Thanks and well done for the title which is perfectly clear and helped me find you. Greetings from northern Italy.
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 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.
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.
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 🙏☺️❤️
Took a few tries to dial it in, but made some very tasty baguettes this morning with a shockingly low amount of work required, thanks for the video, now I can have good bread in Florida!
Thanks for the tip and great to see that you did not give up until finding the right combination. Flour/temperature/humidity/water/rising time are all parameters impacting the results and needs to de slightly adjusted.
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!
Tried so many recipes and this one is no doubt the most practical, most effective and best with all things considered!! Nothing beats fresh bread in the morning. Thank you for sharing such an awesome recipe! Appreciation from Beijing, China.
tried this recipe twice now! perfect both times. the google sheets is super easy to use. thank you for being so organized and precise. THIS is the real revolution. making bread for loved ones and yourself in the morning. simple pleasures
Hey. I just want to give you some feedback. I NEVER follow “crazy internet” recipes, after all, who knows what you’ll get, and food ain’t cheap. However, your baguettes looked so good I decided to give them a try. I live in U.K and having lived in USA before and knowing that Canadian flour is amazing, I bought some Canadian bread flour and gave it a try. My baguettes are AMAZING!!!! This recipe WORKS!!!! If you are reading this and you are not sure, give it a try, the results WILL amaze you. Thanks a lot man.
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!
Perfect! I tryed it out: Yesterday at 22:00 i stiered de dough, put it covered in the cold oven, today i formed the loafs and bake it. Right in time a fresh warm Baguette :-)
Outstanding recipe. Just make it. You won't regret it. Some of you are wasting time not enjoying this wonderful baguette being pedantic on the internet. Seriously, though. Everyone asks me for the recipe when I make these.
Okay: this works! One note: the recipe calls for a 480f oven and the use of baking paper. I assume this is parchment paper in North America terminology. My parchment said maximum temperature was 420F, so I baked at that temperature. It took around 35 minutes instead of 25, but it still came out nicely.
I follow instructions exactly and it set my smoke detectors off when the parchment paper charred and the bottom of my loaves burned. Not sure if this is because I have a gas oven, or what, but next time I'll just do em on a pan, or higher rack, or as you said, lower temp.
@halldirector This is the kind of comment I was looking for. I want to try this recipe but am concerned about the high baking temp with parchment paper. I will try your method. Thanks!
I did my first one at 460 deg for a few extra minutes. The paper did burn a little but bread was okay. They make silicone baking sheets that are good up to 480.
i vacationed in france and got obsessed with the baguettes there. since getting back to the u.s. I've been seeking to replicate it and this recipe comes damn close. I even used all purpose flour instead of bread flour and it still tastes great
Watched this video yesterday and tried it instantly. I made ONE THIRD of the recipe and it still yielded A LOT OF BREAD. We made two baguettes. Me and my wife ate only one together at breakfast, and the other one at dinner. Bread came out delicious, crunchy, and soft in the middle. Will be doing this bread pretty much everyday from now on. Nothing beats waking up to the smell of fresh bread. It's way cheaper and much more healthy than store-bought. We made some minor changes to the recipe: Added about 50g of extra water while making the dough to make it more moist. Added about 50% more salt. Added ice cubes in the oven while baking.
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! 👏👍
Just made this today, and it's absolutely amazing!!! I followed your instructions exactly as you said and it's worked out better than the ones my husband buys everyday. I will definitely be making these from now on. So easy. Thank you so much!!!!
I have been making my own bread since late 2019, and this recipe has several features to it that I’ve never seen before. Very appealing. I’m going to try it!
Love it. Used to enjoy baking bread but there was always the clean-up issues (particularly if you have to knead the dough and you have hairy fingers (lol). Started using this recipe 3 months ago after coming back from Europe and its great. I just make 1/2 portions which last us two days and I use 100gms of sour dough pouli and reduce the flour and water proportions accordingly. Thanks again
I was excited to find this, and I can confirm 8t is excellent. I did not need 10 hours to rise. 6 in a warm spot was fine. Super crunch, big bubbles snd tender crumb. Merci beaucoup!
Not a pro baker but missed some of the 12 steps of baking bread. No stretch and folds, the bare minimum to develop the gluten network. No proofing, pre shaping or shaping, no scoring. Those things would add a few minutes at most but the bread would be better for it IMHO. But hey, whatever works for ya.
@@jamesatherton1853 this mixes all ingredients at once, most recipes mix, wait, mix. No stretch n fold. Very simple shaping. No steam in oven. most amazing only one rise. almost all recipes have "bulk ferment" then final rise.
This is the best bread recipe I have ever seen. I was put off baking authentic french yeast raised baguettes because of all the work involved. This recipe takes only minutes work, and the first attempt produced results as good as those shown in the video. If you want baguettes that look and taste 100% authentic, this is the one to have.......
Thank you for posting this method, it's a real gift! Such a revelation! Two days ago I spent many hours nursing a 'normal' recipe through its many resting and stretching periods, and the result was mediocre. Saw your recipe yesterday at 10 am, ret through many comments, decided to try it at 10:25, it was resting by 10:29, including gathering all ingredients and equipment. Decided to try the minimum rest period of 8 hours. It turned out great even with the shortened rest. Next time I will use the longer rest period, but it will be our only baguette recipe going forward. Can't believe all the time I've wasted over the past 40 years trying to perfect baguettes! Thank you again so much! A giant Canadian hug!!
Don't worry won't stop me having a good night sleep after mixing my dough. Just sad for them that they should instead give it a go and enjoy fresh baguettes.
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.
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 did this several times to perfection. Though one time, I wondered what it would be like if i did it longer. This is from leaving it because i fell asleep. I used a chopstick to mix it one or two times over the first 12 hours. Then again before i went to bed. Used a chopstick in the morning to kind of pull it into the centre around the bowl 8 or 12 times. left it for an hour, did it again. Then did as the video shows to cut into pieces and bake. I added sesame seeds on top. And my god the textural difference is amazing. This recipe in this video is a wonderful first step into making good bread. All it took for me was falling asleep one day to learn that this recipe can go even further. Call it 8 minute baguettes (requires 24 hours or so). 3 minutes total at most of using a chopstick to move around the dough.
I so love the fact that this guy cares about mess and stickiness. That’s what puts me off making bread. I must try this. I presume ‘bakers flour’ is what we call strong bread flour.
"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
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 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 😂
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"
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.
- Create a TH-cam channel.
- Upload a single video.
- Bless all of Humanity with the best baguette recipe on the Internet.
Gift to the world, mission accomplished!
- Repeat the same tedious jokes that all the other top comments have made.
@@johnmartinez7440 I bet you're a hit at parties
@@hndflightsexcept that it does
@@hndflights Explain yourself.
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
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...
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 😂
I have been doing volunteer work, feeding dozens of teenagers who spent their vacation building houses for people who were left with next to nothing after a huge fire that took hundreds of lives and thousands of km of woodland. We have been making them this recipe all week now, and after a hard day's work, they say it's a delight to come back to the smell of hot, delicious bread. Your recipe has brought much joy to all of us, and for that I thank you. Please everyone, send a tip! I'm sure we are not the only ones who have enjoyed such crisp bread.
Oh dear😢where was this?? May God comfort and bless.SO proud of those young people!!
@@emilystrijker890 Chile
@@emilystrijker890 God caused the problem in the first place by your logic.
Where do you look for volunteer work?
✅ ❤
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 😅
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.
I halved to make 2 and used Aldi flour it was amazing 🥖
When you randomly get recommended a gem you might have missed forever.
Thank you, lord
It is basic breadmaking. With a misleading title.
Me too. So random. So happy!
@@offbeat65hardly
I got the link from a disastrous recipe modification in r/Breadit
oh you sound like fun...
Oooh la laaa! Mate! This is brilliant. As a Brit who has ended up far from civilization with an awesome wood fired house hester oven an an Amazon germany account. I bought saf levure yeast and fresh milled organic flour from Dörfner mühle in Bavaria Germany and have made the crunchiest and best french baguette I have ever tasted! Thanks so much!
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?
Fantastic recipe. If you don’t have a bread scraper, no need to worry. We used a spatula with a somewhat firm edge and that worked fine to separate the dough. Amazing bread.
I did start with an old credit card, still recommend buying a proper dough scrapper and they are fairly inexpensive.
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.
This recipe is perfection! I've tried many. Followed this exactly and couldn't be happier. Thank you, friend.
Thank you for your generosity.
@@voilavoila8303 I was going to post a picture but it won’t let me.
Thank you for a great recipe!
Started the dough 24 h ago (evening)
Had to put it in the fridge until I came back from work. Let it warm up and voila ! Still perfect!
Thank you!
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.
This baguette is astonishing, seriously! Stumbled upon this last night around 00:30 and thought ‘why not try it for tomorrow’ and glad I did, the result is phenomenal, crusty, soft and the best tasting bread I have ever made. You might think that people are raving just because the method extremely simple so ‘fair results’ are acceptable, they are not, the resulting bread much more of a show stopper than the easy method. Trust the process and you will not be dissappointed. I halved the recipe, used Robin Hood bread flour, kept all the proportions showed and baked at 480ºF for 25 min, perfect!
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
Those complaining about the waiting time clearly have no experience with bread making, you will never ever get a good bread from traditional ingredients in 5 minutes from mixing to baking. The most annoying part about bread making is usually the sticky mess and the labour involved to knead it, this practically eliminates both of those. I've made it twice now and the first time I had something come up so I over proofed it for 24 hours, aside from being quite flat it was still delicious, the second time I did it for the correct time and it is an absolutely beautiful baguette. A friend just came back from a trip across Europe and said it looks and tastes just like the baguettes you get in France!
not complaining about the total time. complaining because the description is deceptive
@@gordontarasits not deceptive, it just assumes the viewer has a bare minimum knowledge of cooking. Looking at the title it was pretty obvious to me they weren't counting proofing or baking time.
@@megapussi 5 minutes is 5 minutes, which is nothing like 10 hours. When camping I can make flatbread in 5 minutes and was intrigued at the idea of baguettes, but ain't nobody got time for this...
@@bigglyguy8429your mom had time for it
@@bigglyguy8429 I can't think of a single reason why anyone would believe that there would be NO preparation for a 5 minute baguette
My man woke up and chose the make the best Baguette video in existence
I'm thanking you so much, i have absolutely ZERO skill in cooking but i'm learning bits by bits.
I did in the same evening two recipe. First one i found on a french website & it took me like 30 minutes of "heavy work" of the dough & resting & turning the dough multiple times over 1 to 2 hours regularly...
Yours was TRULY 5 minutes & so easy.
When i did bring it to my (french) family the next day, still warm from the oven they though i was joking, they said it was definitely professional quality.
My children loved it... And best part is that we had bread for:
1. My wife, my kids & me in the morning
2. My parents & us at noon
3. Again for the evening
4. The next morning...
And it was just as good, i kept it in the fridge & it was amazing once cooked.
Thanks A LOT. It will truly impact my daily life.
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
Thanks! This is a great recipe and very easy. I just made some baguettes.
Thanks for the tip and enjoy your baguettes.
Anyone who bakes is a friend forever and your baguettes are DEE licious.
And so esqueeeeseete to look at
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.
Très juste. C'est le même du midwit : pas besoin d'équipement sophistiqué et cher, pas besoin de faire 5 ans d'études en cuisine. J'ai envie de dire sans mauvais cliché, Anyone can cook.
La simple recherche de l'amélioration, aussi bien pour le gout que pour la simplicité de la technique de la recette, suffit.
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!
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 :)
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.
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
For Americans: About 7 1/4 cups Bread Flour, 2 teaspoons salt, 3/4 teaspoon yeast, 3 cups warm water plus a splash (all amounts approximate). Bake at 480 Fahrenheit.
Real mvp here thanks!
Thank you so much! In Texas, USA. ⭐️🇺🇸
We are the only country that measures in volume rather than weight, and for baking that's a real disadvantage. By now, many recipes are posted or printed with weight measurements, and many American kitchens use that. It is SO much more accurate; and for beginners, a blessing. Try measuring one cup of flour three different times, and weigh each one. There is usuallly a signifcant variation.
@@rosalindpaaswell9513 I agree that weight is a more accurate method for measuring. But, I've been baking bread & lots of other things for decades now using volume. I don't even own a kitchen scale (though I used to have one that I never used ; ) Baking is an art as well as a science - since other factors come into play, like humidity and altitude. I find that baking by feel/look is just much more comfortable for me - and for others so inclined, I thought the volume approximations would be hand, in conjunction with the pictures in the video.
@@rosalindpaaswell9513 In Europe they weigh even eggs, insofar as eggs are differ like large, extra large and small ones
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.
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 have made this recipe several times and it has never failed to amaze me, I have been baking various types of bread for a few years now and would never have imagined this would work, but it does.
Thought I would try something different using the same principles but instead of using yeast replaced it with 50g of Sour dough starter and as if by magic got exactly the same result with a sour dough flavour although not as strong as a sour dough baguette that has proved for longer to allow the flavour to develop, maybe that's the next trial.
Hope that is useful to you all, Happy Baking.
In an update to the above, I have now used normal bread flour with a 12% protein level, a T55 French bread flour with a 9% protein level and a Cotswold Crunch flour with a 12% protein level and all have worked very well, the Cotswold Crunch mix could have done with more water due to the high absorption of the flour which I didn't take into account but its always best to start with a base recipe and adapt from there depending on the variants. If anyone is interested I use Mathews Flour from Oxfordshire UK who do a very good mailing service for a good range of flours. I hope you find this useful and good luck with your baking.
This pal really made 1 video, got success and peace’d out. Absolute chad
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.
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.
Stumbled across this while scrolling in bed. Will make this tomorrow 😊 Thank you ❤🤗
Thank you and hope you will enjoy the baguettes.
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.
Seriously with you on that thought. I trained as a chef some 50+ years ago and I have never had any success with yeast based products, I thought I was only one.
He came, he saw, he conquered. Then left the internet after one video. 👍
Truly a man of mystery.....😂
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 ✅
This is a truly wonderful recipe: 5 minutes to mix ingredients, overnight rising, 5-7 minutes of shaping dough into loaves and 26 minutes baking. Great!! I made a few minor adjustments:
I configured the recipe for 3 loaves instead of four, I got 2 narrow grid racks that fit on the main oven rack better, I use a round-edged dough scraper to finish the mixing of the moist dough ( instead of the ladle) in order to avoid floury residue at the bottom of the mixing bowl and to scrape out the ready-to-go dough. I reuse the parchment paper at least once, and I cut those cute little incisions on the loaves with ... scissors (I know, cheating, but... ).
Thank you so much for this video. I bake baguettes at least once a week.
Oh, and I cut myself a narrow 19 inch piece of thin plexiglass to transfer the loaves from the work table to the rack to avoid misshaping.
Thank you for your tips! Can you tell me how you’ve backed your baguettes? On the video, Mr Baguette gives us the temperature while not mentioning the type of heating. And in the description, he says to use either bottom or top heating. I’m puzzled as i’ve never heard of one-side heating for bread. Could you please share your experience? Thank you!!
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.
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.
These have been an absolute delight! I've shared this recipe with everyone I know because OMG! :D I've been making my dough a little smaller (single person household), and they've been so yummy each day. My morning routine suddenly got SO much better! I can't wait for school to start because now I have the easiest breakfast or lunch/study snack :) Thank you so much for this wonderfully easy recipe!
Seriously, if you reading this haven't made these yet GOOOO DO IT NOW
I’ve just made these this morning. I’ve used the same brand yeast and flour and by the looks of it, the same oven. The results are magnificent for such little work. The baguettes have a lovely crisp crust and an open chewy texture. They’re everything a baguette should be. Thank you for this recipe and a great simple video.
Your more then welcome.
Just tried it today. Absolutely stunning. I got each one them out from the oven at different times: 15, 20, 25 and 30 minutes to check which one I liked the most and all of them are bloody delicious. Probably the most faithful one to what you can get on a bakery is the 25 mins one (the time suggested in the video). Thanks so much for this.
Great idea to test and see how you prefer them. Thank you for your comment and you are welcome.
Do you use Convection Bake on your oven, or just regular Bake? Appreciate a reply within the next 10 hours 🙏😂
Yes, convection.
@@aydiosmiodemivida Thank you!
@@aydiosmiodemivida Great to see people exchanging tips and helping. And under 2h, better than me!! Keep going.
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.
I just made these - they came out fantastic first try. Since I had no 550 bread flour I used Italian flour, Tipo 00 from Caputo that I usually need for pizza dough. Even left it for 16 hours instead of 10 hours (22 degrees celsius room temperature). All my guests loved it. Thank you so much. Greetings from Germany.
To all the negative comments here: It works exactly as he told/showed - and of course you don’t count the resting time.
I have to say I’m pretty mind blown how well this came out for such little work. Thanks for sharing!
You're welcome.
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
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?
C'est vrai...cette recette a changé ma vie. C'est parfait. Je ne vous demanderai pas de publier davantage...votre travail est accompli! Je vous remercie. Veuillez accepter un sac de farine :)
Merci pour votre genereux tip et super content que vous ayez apprecie la recette. Pour les inconditionels de la baguette ce n'est pas toujours facile d'en trouver et qu'elle soit correcte.
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.
@@jamesm9995 Time spent sleeping doesn't count as work.
he said "5 min of WORK", mate. baking is not yours, but oven's duties.
@@RedboRF The 5 minute baguette. No mention of work time.
moaning..5 mins experts are everywhere, really embarrasing...they need a proper feedback.👊
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.
Wow! Amazing!!! I have always wanted to learn how to make this and always gave up because it looked so difficult and complicated. Then I see this and see how easy it is to make. For sure I'll give it a try today. I'm so excited, I can't wait. Thank you sir.
The guy is even too considerate in the description and wrote really through detail. Such a legend
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.
Thank you, this is exceptionally straightforward and good. For my fan-assisted oven, 20 mins baking time, after pre-heating suffices. It also works using wholemeal bread-flour to make delicious burger rolls, 10 hour's rising time. Both really delicious and very inexpensive. Thank you for kindly sharing.
You more than welcome, love when people try the recipe and enjoy it.
Dude come back! The world needs your guidance!
Truly the best bread recipe on the web. I've been making bread and pizza for decades - and with success - but only now I realise I have always made two mistakes: 1) my dough was too thick, and 2) kept kneading out the air.
I bake my bread in a pan (large, with lid, turning after a few minutes but only when all the dough is fully set). I use durum wheat and slightly less salt
Thanks and well done for the title which is perfectly clear and helped me find you. Greetings from northern Italy.
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 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.
Almost 31,000 subscribers for one video. Fantastic! Don’t take any notice of the idiots who leave negative comments. Your baguettes are awesome!
Made it today. The results are amazing. You deserve a nobel prize.
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.
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.
Took a few tries to dial it in, but made some very tasty baguettes this morning with a shockingly low amount of work required, thanks for the video, now I can have good bread in Florida!
Thanks for the tip and great to see that you did not give up until finding the right combination. Flour/temperature/humidity/water/rising time are all parameters impacting the results and needs to de slightly adjusted.
The best video I have seen on making baguettes with minimal effort.
Thank you
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!
Tried so many recipes and this one is no doubt the most practical, most effective and best with all things considered!! Nothing beats fresh bread in the morning. Thank you for sharing such an awesome recipe! Appreciation from Beijing, China.
Great to see that I'm reaching the far east, with 1.4B people going soon to bake baguettes like crazy I'd rather stock up some flour!
tried this recipe twice now! perfect both times. the google sheets is super easy to use. thank you for being so organized and precise. THIS is the real revolution. making bread for loved ones and yourself in the morning. simple pleasures
Hey. I just want to give you some feedback.
I NEVER follow “crazy internet” recipes, after all, who knows what you’ll get, and food ain’t cheap.
However, your baguettes looked so good I decided to give them a try.
I live in U.K and having lived in USA before and knowing that Canadian flour is amazing, I bought some Canadian bread flour and gave it a try.
My baguettes are AMAZING!!!!
This recipe WORKS!!!!
If you are reading this and you are not sure, give it a try, the results WILL amaze you.
Thanks a lot man.
I am in the U.K. and wondering what the U.K. equivalent of baker’s flour is. Is it just strong bread flour? Cheers
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.
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.
Perfect! I tryed it out: Yesterday at 22:00 i stiered de dough, put it covered in the cold oven, today i formed the loafs and bake it.
Right in time a fresh warm Baguette :-)
Outstanding recipe. Just make it. You won't regret it. Some of you are wasting time not enjoying this wonderful baguette being pedantic on the internet. Seriously, though. Everyone asks me for the recipe when I make these.
Thank you so much for the kind comment, keep sharing the love.
Okay: this works!
One note: the recipe calls for a 480f oven and the use of baking paper. I assume this is parchment paper in North America terminology. My parchment said maximum temperature was 420F, so I baked at that temperature. It took around 35 minutes instead of 25, but it still came out nicely.
I follow instructions exactly and it set my smoke detectors off when the parchment paper charred and the bottom of my loaves burned. Not sure if this is because I have a gas oven, or what, but next time I'll just do em on a pan, or higher rack, or as you said, lower temp.
@halldirector This is the kind of comment I was looking for. I want to try this recipe but am concerned about the high baking temp with parchment paper. I will try your method. Thanks!
I did my first one at 460 deg for a few extra minutes. The paper did burn a little but bread was okay. They make silicone baking sheets that are good up to 480.
Agree, omitted parchment paper that was not rated for 480F. Just used a steel pan. Came out fine.
i vacationed in france and got obsessed with the baguettes there. since getting back to the u.s. I've been seeking to replicate it and this recipe comes damn close. I even used all purpose flour instead of bread flour and it still tastes great
Watched this video yesterday and tried it instantly. I made ONE THIRD of the recipe and it still yielded A LOT OF BREAD. We made two baguettes. Me and my wife ate only one together at breakfast, and the other one at dinner. Bread came out delicious, crunchy, and soft in the middle. Will be doing this bread pretty much everyday from now on. Nothing beats waking up to the smell of fresh bread. It's way cheaper and much more healthy than store-bought.
We made some minor changes to the recipe:
Added about 50g of extra water while making the dough to make it more moist.
Added about 50% more salt.
Added ice cubes in the oven while baking.
Thank you for the kind feedback, I really do appreciate when people enjoy the recipe and do it on a regular basis as I do.
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...
Just made this today, and it's absolutely amazing!!! I followed your instructions exactly as you said and it's worked out better than the ones my husband buys everyday. I will definitely be making these from now on. So easy. Thank you so much!!!!
You're welcome, great to see people trying the recipe and enjoying it.
Disclaimer, I do not take responsibility for weight gain!
I have been making my own bread since late 2019, and this recipe has several features to it that I’ve never seen before. Very appealing. I’m going to try it!
Love it. Used to enjoy baking bread but there was always the clean-up issues (particularly if you have to knead the dough and you have hairy fingers (lol). Started using this recipe 3 months ago after coming back from Europe and its great. I just make 1/2 portions which last us two days and I use 100gms of sour dough pouli and reduce the flour and water proportions accordingly. Thanks again
You're welcome, thank you for your feedback and sharing your customization.
I was excited to find this, and I can confirm 8t is excellent. I did not need 10 hours to rise. 6 in a warm spot was fine. Super crunch, big bubbles snd tender crumb. Merci beaucoup!
De rien!
I had the same experience: 6 hours are fine for me too.
As a professional baker....this is conceptually all wrong...I LOVE IT! ✌🏻
What's wrong about it just out of curiosity?
Yeah I want to know too what's technically wrong with it
Not a pro baker but missed some of the 12 steps of baking bread. No stretch and folds, the bare minimum to develop the gluten network. No proofing, pre shaping or shaping, no scoring. Those things would add a few minutes at most but the bread would be better for it IMHO. But hey, whatever works for ya.
@@mothtvtry it you might be surprised as i was, it is so good, its the long rise
@@jamesatherton1853 this mixes all ingredients at once, most recipes mix, wait, mix. No stretch n fold. Very simple shaping. No steam in oven.
most amazing only one rise. almost all recipes have "bulk ferment" then final rise.
This is the best bread recipe I have ever seen. I was put off baking authentic french yeast raised baguettes because of all the work involved. This recipe takes only minutes work, and the first attempt produced results as good as those shown in the video. If you want baguettes that look and taste 100% authentic, this is the one to have.......
I have finally tried your recipe for the first time. Excellent bread, and truly a five-minute recipe. I loved it! Thanks for sharing!
Thank you for posting this method, it's a real gift! Such a revelation! Two days ago I spent many hours nursing a 'normal' recipe through its many resting and stretching periods, and the result was mediocre. Saw your recipe yesterday at 10 am, ret through many comments, decided to try it at 10:25, it was resting by 10:29, including gathering all ingredients and equipment. Decided to try the minimum rest period of 8 hours. It turned out great even with the shortened rest.
Next time I will use the longer rest period, but it will be our only baguette recipe going forward.
Can't believe all the time I've wasted over the past 40 years trying to perfect baguettes! Thank you again so much! A giant Canadian hug!!
I feel second-hand embarrassment for all the people who keep commenting that this recipe isn’t 5 minutes. Hope you can easily ignore them.
Don't worry won't stop me having a good night sleep after mixing my dough. Just sad for them that they should instead give it a go and enjoy fresh baguettes.
Absolutely! This was the most easiest bread recipe and one of the best!
Best bread ever! Crunchy outside, soft and airy inside. So easy. Genius. Thanks ❤
Omg it was so easy and best bread ever! I've made 2 batches this week already but.... You have only 1 video 😩 lol so mysterious
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.
Lol just watched the NYTs recipe. Opens with alllll of this equipment you "need." Meanwhile this guy keeps it nice and simple 🔥
Best and easiest recipe out there, i have followed lots, this one is perfect
Thank you for the kind comment, I'vre trimmed it to the bare minimum so everybody can do it.
@@voilavoila8303will u do focaccia next?
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 did this several times to perfection. Though one time, I wondered what it would be like if i did it longer. This is from leaving it because i fell asleep. I used a chopstick to mix it one or two times over the first 12 hours. Then again before i went to bed. Used a chopstick in the morning to kind of pull it into the centre around the bowl 8 or 12 times. left it for an hour, did it again. Then did as the video shows to cut into pieces and bake. I added sesame seeds on top. And my god the textural difference is amazing. This recipe in this video is a wonderful first step into making good bread. All it took for me was falling asleep one day to learn that this recipe can go even further. Call it 8 minute baguettes (requires 24 hours or so). 3 minutes total at most of using a chopstick to move around the dough.
I so love the fact that this guy cares about mess and stickiness. That’s what puts me off making bread. I must try this. I presume ‘bakers flour’ is what we call strong bread flour.
YIP. It is all pretty clean and actually works without all the fuss I am used to.
"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 😣