Just wanted to say thank you I'm starting in bakery as a career change, and I did a pretty fucked job today, no one was nasty to me completely lovely in fact. Kinda makes it worse, but to be able to see someone showing me how todo it so I can get better is very appreciated. Thank you
I watched this video at least four times yesterday, then made the poolish, and today baked 3 baguettes according to Martin's instructions. The first taste took me back to Paris! Excellent instructions and an easy recipe and process. Merci beaucoup!
Thanks Martin! This was a clear and concise, close-up view and explanation of forming the rectangle and traditional baguette roll. It helped make my baguettes light and airy! Appreciate it!
I have just recently started baking and I'm surprised at how rough you can be with dough. I always thought I had to be really really gentle. So thank you for the great video.
You make it look so easy. I definitely need more practice. Just made my first baguettes and they're in the oven now. I look forward to trying again using your shaping method.
Thank you Martin . I love your videos . I have learned so much from you . I will keep working on my shaping . My husband loves the bread . I love your Bagels . I make them all the time . No doughy just crispy and delicious. Keep making videos ! How is Arlo your beautiful Son ?
It's one of the less effective methods for adding steam to an oven, but you can certainly do it. You can learn more about the various methods of adding steam to your oven here: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking . Happy baking! -👩🍳Kat
I lined my bottom rack of the oven with fire bricks (6) then I soak a round pizza stone in water- plus I spray the fire bricks with water, this has improved my crust quite a bit.
Hi John! These are just two different recipes. While the holes in the pan will help your baguettes crust up nice, the hydration differences between them aren't too drastic of a difference. Thanks so much for reaching out, and happy baking. -👨🍳Ethan
I wish you could have showed one last step: scoring. I feel like I have the shaping down, but my scoring might be off, since it always bursts out where the slits are. Maybe I don't cut deep enough? I love your videos! Very helpful. :)
Hi there! While we don't currently have any videos focused exclusively on scoring, you may find this blog article helpful: bakewith.us/bymsv8. Happy baking! Kat@KA
Hi there, Michelle! Thanks for checking out our video! You can turn on closed captioning by clicking on the "CC" button that is located to the left of the screen size options. We hope this can help and happy baking! -👩🍳Morgan
That was incredibly helpful, mate. I tried to make baguette and the folding process was a mess LOL. The bread came out good but I can't call that baguette, it was just crunchy bread. I'm gonna give it another try with your technique but I can already see it will be far easier to do. Thank you!
Thanks! Clear and concise. The only bit I would have liked added would be a comment that this approach is correct whether the dough is sourdough or commercial yeast. I assume so, but confirmation would be nice. (If there is anything you do differently for sourdough, I definitely would like to know.)
Even after having made many different types of bread and luxury products like brioche, hamburger buns, pistolets... the traditional baguette takes the 'cake' (without sugar please :) ) when it comes to technique and consistency. Great explanation this helps a lot!
Paul Hollywood uses a light mist of water on some unbaked loaves right before they go in the oven to also mimic the commercial steam oven and help to facilitate the creation of a crackly luminous crust. Could the light water mist work here as well?
Thanks so much for your kindness! We're glad you enjoyed this video as well. We are hiring! 🙂 You can check out our open positions here: www.kingarthurbaking.com/jobs Happy baking! -👩🍳Morgan
Awesome video, thanks so much…I so thankful you have such an informative TH-cam channel. One question, which King Arthur flour would you recommend for baguettes?
Hi, love your work!! Your videos are very thorough and have helped me so much in my shaping. I just wanted to ask how long you bench rest between the preshape and final Shape? I've noticed if you go right into the final Shape the dough is a little resistant? Thanks, Dave
I made your baguettes this weekend. Will keep trying until I’m happy. I wasn’t happy lolHad trouble building consistent steam in the oven. Any tips ? I also patted way to much gas from my cylinders
John, building steam in a home oven is not easy. You can try inverting a large roasting pan over the baguettes to mimic the way a Dutch oven works. Here is a blog that may help: bakewith.us/t42f65 Happy baking! Jonathan@KA
Martin, thanks for the excellent four and instructions 🙂 one question regarding the KA baguette recipes online, the baguette pan recipe is slightly less hydrated than the classic (56 v 61%) is that intentional because of the pan allowing air flow under the bread? I have been using the classic recipe (naturally levined) with the pan and sometimes I get the snake that swallowed a football effect. To solve I've been giving extra folds and pressing the dough a bit more, seems to work for me. Thanks again ..
Love King Arthur. At risk of seeming like a corporate shill, I have to say that their flour is definitely higher grade than most popular offerings and they offer great product support and education. If i created a company I'd use King Arthur as a model. On to the video. I needed to see this. Somehow , at some point, I lost my wherewithal in my baguette shaping skills. I was in a slump. I am thankful for this review. I have been corrected. Thanks KABC! Can I have a job?
@@KingArthurBakingCompany Hi Ethan thanks for the reply. Whoa! Your answer surprises me🙂 I'm a relative nube, slowly graduating to an amateur learning to bake bread, but isnt that extremely low for baguette? I hope you dont mind my asking more questions. What is the protein content of the flour? Does it take a long time for it to relax so you can mold it? Oh, maybe its low hydration for illustrative purposes for your tutorial? Sorry 😅Your answer only brought more questions to mind. The reason I asked the first question is because the crumb looked so moist and airy, I thought it must be a relatively high hydration. 🙂
What is the recipe for that gigantic dough blob? The std KA recipe yields 900gr +/- which is enough for three baguettes. Is the recipe from the video above the same, just 3X, 4X or more? Or is it different in some way?
Hey there! Martin used our Classic Baguettes recipe but made a larger batch so he'd have enough dough to show all the steps with repetitions! -👩🍳Morgan
For only 2 baguettes you could get away with a very small one, but it's always better to have two much space than too little! There really isn't an ideal for smaller amounts, just use as much or as little of a larger couche as you need. -🍮Kat
Martin/KABC I consistently have problems pre-shaping and shaping a tube. My problem is ALWAYS that my ends end up thicker than my middle, resulting in a sort of peanut shape. I cannot figure out where I'm going wrong. Is it that I'm not flattening the edges enough? I wish there was an easier way to relay my problem.
Hey, Rhianna! It's somewhat difficult to explain in just plain words, but essentially every step in the process is important in achieving the perfect shape, from pre-shaping the dough, to making sure that you've properly closed the seams as you fold it prior to rolling. With that in mind, check out this short video from our Baking School: www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-baguette. That will give you a step-by-step example of how to get each of the steps done well, which in turn will make the final roll that much easier. Hopefully your baguettes will soon be less peanut-shaped. Thanks, and happy baking! -👨🍳Ethan
@@KingArthurBakingCompany I have indeed watched this video, too! (Many times.) I'm doing something wrong, and after a few dozen bakes, I've yet to figure it out. Thanks, though.
I hear you saying "pat gently to degas", but what I see doesn't seem too gentle to me. Or perhaps my idea of what gentle means goes too far. So my question is: Do you aim for a very open crumb, which based on my understanding requires you to degas as little as possible? I have noticed in the past that during shaping I focused too much on not degassing, hence sacrificing the tension of the skin. Now I am in the process of finding the right balance.
Hey there! When degassing dough, you want to expel any large gas bubbles so that you have an even interior structure. When patting the dough, you don't want to press all the way down to the counter and entirely deflate the dough, but you want to use enough force to make an even surface. We hope this can help! Kindly, -👩🍳Morgan
I noticed that on the first shaping, around 5:20 you used a slightly different method. After the letter folds, you made TWO more folds. Two-thirds and seal followed by fold to the bench and seal. In the following demos, you just folded and sealed directly to the bench. Why? I'm always worried that if I don't do the extra fold, then the surface of the dough won't have enough tension.
Natassia, both methods work equally well. There are many, many ways to shape baguettes. Choose a method, and then practice that method until you are satisfied with the outcome. If you think the dough you are working with needs that extra fold to build tension, then include that in the process. Jonathan@KA
Hi Natissia, I rotated the dough 180 degrees during the letter fold (which may have made it appear as though there is an extra fold). For all the baguettes in this demonstration I stick to the letter followed by a single fold to the leading edge. BUT, sometimes the dough may ask for an additional pass--that's ok. As with fermentation, activity, mixing, development, etc, be aware of the nuances and adapt as necessary. Happy Baking (and shaping!). Martin@KA
Hey there, Mike! These baguettes are proofed seam side up because they're flipped right side up onto the peel before being scored and loaded into the oven. We hope this can help to clarify and happy baking! Morgan@KA
Hi Dave. For the original recipe here, our Classic Baguettes, you'll make 3 baguettes at 307 grams each: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Altogether, that's 921 grams. For a double or triple amount of the recipe, you'd simply double or triple that weight. We hope that helps, and thanks so much for reaching out. -👨🍳Ethan
Hi Beth! This video doesn't feature a specific recipe but rather was intended to share tips that can be used with any recipe! You can browse our baguette recipes here: www.kingarthurbaking.com/search?query=baguettes#recipe_index Happy baking! -👩🍳Morgan
Hi, Sharon! You may want to go with something like our Pain de Campagne recipe, to enjoy crusty loaves: www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe. Happy baking 🧡! -🍮Nicole
Hello Martin, nice to greet you. If you can....Can you give me the recipe to make the baguettes, please? I thank you for teaching how to form them but I need the recipe, that is, the quantities, either x half a kilo of flour or one kilo. Thank you very much and have a great day and weekend. José
Hi, Jose! Here's the recipe for sourdough baguettes: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe. Thank you for baking with us! -🍮Nicole
@@KingArthurBakingCompany Hi Nicole, thanks for the baguettes recipe. It's because I didn't see it when Martin explained how to assemble them because of my question. But I thank you infinitely for that information. Have a great day and weekend. Blessings. José
@@KingArthurBakingCompany Nicole I forgot to tell you that I tirelessly follow Martin and everyone because of the exceptional recipes they offer us and also because King Arthur has top quality products, especially their flours that are high in protein, which as you know is super essential to make a good loaf of bread. For the same reason, I congratulate all of you. for giving us this opportunity to learn about baking. Thank you very much and God bless all of you. Regards Jose.
What is the timing of these steps? Is the pre-shaping done immediately after turning the dough out of the proofing container, or do you give it a 30-minute bench rest first? How long does it need to rest between pre-shaping and going full origami?
Hi Sparky! This video is meant to provide some tips on the shaping step of baguettes, and will not give the full method of fermentation to baking. For that, I would turn to one of the many baguette recipes we have on our website, such as this one: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. The timing between each step will be laid out in the recipe. Happy baking! -👩🍳Tess
We're sorry you're having trouble, Kay! Are you using a bleached flour or one with a lower protein content? This can cause the dough to not absorb as much liquid and be softer than intended. Kindly, -👩🍳Morgan
The recipe on the site results in just about 900 gr of dough-- he's clearly working with much more, so I don't understand the claim this is the std KA recipe. Doubled perhaps? That said, terribly useful--and clear.
So I have continued to review this video each time I have made baguettes and these instructions make it very clear and most importantly, not intimidating.
You have some skill there , ...My Baggett's still look like croissant that have been stamped on ....But i have found a method that uses the principles of what you do but is more beginner friendly 2 of my 6 baggies today look like they should !!!
This is the best, most thorough baguette shaping video around. Thanks.
Just wanted to say thank you I'm starting in bakery as a career change, and I did a pretty fucked job today, no one was nasty to me completely lovely in fact.
Kinda makes it worse, but to be able to see someone showing me how todo it so I can get better is very appreciated.
Thank you
I watched this video at least four times yesterday, then made the poolish, and today baked 3 baguettes according to Martin's instructions. The first taste took me back to Paris! Excellent instructions and an easy recipe and process. Merci beaucoup!
I quit improving my baking skills . Till I heard you said in this video " forgive yourself and enjoying mistakes" ...Thank you very much...
Thanks Martin! This was a clear and concise, close-up view and explanation of forming the rectangle and traditional baguette roll. It helped make my baguettes light and airy! Appreciate it!
Thank you Martin for this incredible tutorial!
I have just recently started baking and I'm surprised at how rough you can be with dough. I always thought I had to be really really gentle. So thank you for the great video.
Me too, Shane 😄 Thank you for baking with us! -🍮Nicole
Geez. You make this look soooooo easy and I know it’s not. But with your tips and awesome videos to refer to, I’ll give it a try. Awesome job.😄
Thanks for the feedback, Steve! These tips apply to both naturally leavened and commercially leavened doughs. Happy baking! -👩🍳Morgan
Wow!
Ingenious!
Looks delicious!
Thank you for sharing your knowledge and talent!
Greetings from Edith, Singapore 🌹🌹🌹
You make it look so easy. I definitely need more practice. Just made my first baguettes and they're in the oven now. I look forward to trying again using your shaping method.
Seriously? It's like playdough. You need more practice??? LOL
This is amazing! Wish I watched this before making a both of baguettes.
Thank you Martin . I love your videos . I have learned so much from you . I will keep working on my shaping . My husband loves the bread . I love your Bagels . I make them all the time . No doughy just crispy and delicious.
Keep making videos ! How is Arlo your beautiful Son ?
Thanks, Tom! We're so honored to bake with you. -👨🍳Ethan
I fully agree, very Important not to get frustrated and learn from our mistakes.
It's one of the less effective methods for adding steam to an oven, but you can certainly do it. You can learn more about the various methods of adding steam to your oven here: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking . Happy baking! -👩🍳Kat
Exactly what I was looking for, and the repetition was appreciated: I feel armed and ready now! Thanks
We've got you covered! Thank you for baking with us 🧡 -🍮Nicole
👌👍👌 Love this Artisan Bread series with Martin 😍🙏
Thanks for the love, Matthew! It's much appreciated and we wish you happy baking! Jesse@KA
I tried your shaping technique and I really like the crumb it gave the sourdough baguette with 10% whole rye flour.
I lined my bottom rack of the oven with fire bricks (6) then I soak a round pizza stone in water- plus I spray the fire bricks with water, this has improved my crust quite a bit.
Hi John! These are just two different recipes. While the holes in the pan will help your baguettes crust up nice, the hydration differences between them aren't too drastic of a difference. Thanks so much for reaching out, and happy baking. -👨🍳Ethan
I wish you could have showed one last step: scoring. I feel like I have the shaping down, but my scoring might be off, since it always bursts out where the slits are. Maybe I don't cut deep enough? I love your videos! Very helpful. :)
Hi there! While we don't currently have any videos focused exclusively on scoring, you may find this blog article helpful: bakewith.us/bymsv8. Happy baking! Kat@KA
th-cam.com/video/1ebKpEG0tBM/w-d-xo.html
th-cam.com/video/ZaLnzomvEF8/w-d-xo.html
Hi there, Michelle! Thanks for checking out our video! You can turn on closed captioning by clicking on the "CC" button that is located to the left of the screen size options. We hope this can help and happy baking! -👩🍳Morgan
That was incredibly helpful, mate. I tried to make baguette and the folding process was a mess LOL. The bread came out good but I can't call that baguette, it was just crunchy bread. I'm gonna give it another try with your technique but I can already see it will be far easier to do. Thank you!
We're glad you found this video helpful, Gustavo! Happy baking! -👩🍳Morgan
Magical hands.......artist at work!
Hey there, Jerome! Most of our baguette recipes use all-purpose flour but you could also use bread flour here. Happy baking! -👩🍳Morgan
Thanks! Clear and concise. The only bit I would have liked added would be a comment that this approach is correct whether the dough is sourdough or commercial yeast. I assume so, but confirmation would be nice. (If there is anything you do differently for sourdough, I definitely would like to know.)
Martin is the best!
This video is excellent, helpful, easy to follow.
It looks so easy! I need a lot of practice.
no
Today is my first Baguette Day! The preferment and the measurements made last night! Excited!
Even after having made many different types of bread and luxury products like brioche, hamburger buns, pistolets... the traditional baguette takes the 'cake' (without sugar please :) ) when it comes to technique and consistency. Great explanation this helps a lot!
We're happy to be here for you! Happy baking! -🥐Lily
Paul Hollywood uses a light mist of water on some unbaked loaves right before they go in the oven to also mimic the commercial steam oven and help to facilitate the creation of a crackly luminous crust. Could the light water mist work here as well?
Thanks so much for your kindness! We're glad you enjoyed this video as well. We are hiring! 🙂 You can check out our open positions here: www.kingarthurbaking.com/jobs Happy baking! -👩🍳Morgan
Thanks for a very clear and informative video.
Our pleasure, Bob! Jesse@KA
Awesome video, thanks so much…I so thankful you have such an informative TH-cam channel. One question, which King Arthur flour would you recommend for baguettes?
brilliant craftmanship
Hi, love your work!! Your videos are very thorough and have helped me so much in my shaping. I just wanted to ask how long you bench rest between the preshape and final Shape? I've noticed if you go right into the final Shape the dough is a little resistant? Thanks, Dave
Not too long! 10 minutes is often fine, but your dough will tell you if it's not ready yet and needs some more time to relax. -👩🍳Kat
Fabulous instruction video!!! Thank you.
I made your baguettes this weekend. Will keep trying until I’m happy. I wasn’t happy lolHad trouble building consistent steam in the oven. Any tips ? I also patted way to much gas from my cylinders
You the bomb, as well
John, building steam in a home oven is not easy. You can try inverting a large roasting pan over the baguettes to mimic the way a Dutch oven works. Here is a blog that may help: bakewith.us/t42f65 Happy baking! Jonathan@KA
I noticed that Hamelman does the fold and seal twice, once on each side. Have you found that's not necessary?
Martin, thanks for the excellent four and instructions 🙂 one question regarding the KA baguette recipes online, the baguette pan recipe is slightly less hydrated than the classic (56 v 61%) is that intentional because of the pan allowing air flow under the bread? I have been using the classic recipe (naturally levined) with the pan and sometimes I get the snake that swallowed a football effect. To solve I've been giving extra folds and pressing the dough a bit more, seems to work for me. Thanks again ..
Incredible demo! Thank you so much!
Thanks for the tips, Martin! I definitely need to follow #5! 😅
Love King Arthur. At risk of seeming like a corporate shill, I have to say that their flour is definitely higher grade than most popular offerings and they offer great product support and education. If i created a company I'd use King Arthur as a model. On to the video. I needed to see this. Somehow , at some point, I lost my wherewithal in my baguette shaping skills. I was in a slump. I am thankful for this review. I have been corrected. Thanks KABC! Can I have a job?
Good tutorial and nice looking dough. What hydration is it?
Hey there. This recipe is around 56%. Thanks, and happy baking! -👨🍳Ethan
@@KingArthurBakingCompany Hi Ethan thanks for the reply. Whoa! Your answer surprises me🙂 I'm a relative nube, slowly graduating to an amateur learning to bake bread, but isnt that extremely low for baguette? I hope you dont mind my asking more questions. What is the protein content of the flour? Does it take a long time for it to relax so you can mold it? Oh, maybe its low hydration for illustrative purposes for your tutorial? Sorry 😅Your answer only brought more questions to mind. The reason I asked the first question is because the crumb looked so moist and airy, I thought it must be a relatively high hydration. 🙂
amazing tips 👍👍👍👍👍,thanks for sharing your videoxx
What is the recipe for that gigantic dough blob? The std KA recipe yields 900gr +/- which is enough for three baguettes. Is the recipe from the video above the same, just 3X, 4X or more? Or is it different in some way?
Hey there! Martin used our Classic Baguettes recipe but made a larger batch so he'd have enough dough to show all the steps with repetitions! -👩🍳Morgan
Thank you very much. Same procedure can follow for sourdough Bagetti ???
Yup! Kat@KA
You do such a nice job making it look easy, my baguette look, well they taste good 🤣
It's our pleasure! Thanks so much for baking with us. Ethan@KA
How large is the ideal couche for home-bakers for 2 baguettes at once?
For only 2 baguettes you could get away with a very small one, but it's always better to have two much space than too little! There really isn't an ideal for smaller amounts, just use as much or as little of a larger couche as you need. -🍮Kat
❤️❤️❤️❤️ -👨🍳Ethan
Fantastic explanation. Thanks!
Please share how your baguettes shape out next bake! 😄 -🥐Lily
This was great. Thank you! We can think like kids when we'd roll play-doh. Actually makes it much easier🙃
We're glad you're enjoying the video, Laura! Loafing that you're having fun with it. 😊 -🥐Lily
🥰🥰🥰 -👨🍳Ethan
Thank you so much you are a great teacher
It's our pleasure, Betty! Ethan@KA
Thanks for the video. But why the video is not 1080p quality? I suggest upload HD quality.
Martin/KABC I consistently have problems pre-shaping and shaping a tube. My problem is ALWAYS that my ends end up thicker than my middle, resulting in a sort of peanut shape. I cannot figure out where I'm going wrong. Is it that I'm not flattening the edges enough? I wish there was an easier way to relay my problem.
Hey, Rhianna! It's somewhat difficult to explain in just plain words, but essentially every step in the process is important in achieving the perfect shape, from pre-shaping the dough, to making sure that you've properly closed the seams as you fold it prior to rolling. With that in mind, check out this short video from our Baking School: www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-baguette. That will give you a step-by-step example of how to get each of the steps done well, which in turn will make the final roll that much easier. Hopefully your baguettes will soon be less peanut-shaped. Thanks, and happy baking! -👨🍳Ethan
@@KingArthurBakingCompany I have indeed watched this video, too! (Many times.) I'm doing something wrong, and after a few dozen bakes, I've yet to figure it out. Thanks, though.
Thanks for easy and nice video .
I hear you saying "pat gently to degas", but what I see doesn't seem too gentle to me. Or perhaps my idea of what gentle means goes too far. So my question is: Do you aim for a very open crumb, which based on my understanding requires you to degas as little as possible?
I have noticed in the past that during shaping I focused too much on not degassing, hence sacrificing the tension of the skin. Now I am in the process of finding the right balance.
Hey there! When degassing dough, you want to expel any large gas bubbles so that you have an even interior structure. When patting the dough, you don't want to press all the way down to the counter and entirely deflate the dough, but you want to use enough force to make an even surface. We hope this can help! Kindly, -👩🍳Morgan
@@KingArthurBakingCompany Thank you so much Morgan. Going follow this advice with today's baguettes.
Please consider captioning in the future? Thanks!
I noticed that on the first shaping, around 5:20 you used a slightly different method. After the letter folds, you made TWO more folds. Two-thirds and seal followed by fold to the bench and seal. In the following demos, you just folded and sealed directly to the bench. Why? I'm always worried that if I don't do the extra fold, then the surface of the dough won't have enough tension.
Natassia, both methods work equally well. There are many, many ways to shape baguettes. Choose a method, and then practice that method until you are satisfied with the outcome. If you think the dough you are working with needs that extra fold to build tension, then include that in the process. Jonathan@KA
Hi Natissia, I rotated the dough 180 degrees during the letter fold (which may have made it appear as though there is an extra fold). For all the baguettes in this demonstration I stick to the letter followed by a single fold to the leading edge. BUT, sometimes the dough may ask for an additional pass--that's ok. As with fermentation, activity, mixing, development, etc, be aware of the nuances and adapt as necessary. Happy Baking (and shaping!). Martin@KA
You are awesome Martin. Thank you so much
Why seam side up when final proofing?
Hey there, Mike! These baguettes are proofed seam side up because they're flipped right side up onto the peel before being scored and loaded into the oven. We hope this can help to clarify and happy baking! Morgan@KA
Thank you!
Thank you very much.
Thanks 🙏
Happy baguette baking, Joe 🥖🧡! -🍮Nicole
Excellent 👏👏👏👏👏👏
What is weight of dough?
Hi Dave. For the original recipe here, our Classic Baguettes, you'll make 3 baguettes at 307 grams each: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Altogether, that's 921 grams. For a double or triple amount of the recipe, you'd simply double or triple that weight. We hope that helps, and thanks so much for reaching out. -👨🍳Ethan
Very good!
Thanks for the tip🙏
Our pleasure! 😊 -👩🍳Kat
thanks for the tips so darn helpful, now give a great recipe please.
Hi Beth! This video doesn't feature a specific recipe but rather was intended to share tips that can be used with any recipe! You can browse our baguette recipes here: www.kingarthurbaking.com/search?query=baguettes#recipe_index Happy baking! -👩🍳Morgan
Well said & Thank You
Could we make two loaves?
Hi, Sharon! You may want to go with something like our Pain de Campagne recipe, to enjoy crusty loaves: www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe. Happy baking 🧡! -🍮Nicole
A good tutorial😍
No one will know your mistake. It’s true…just keep practicing and eating your mistakes! ☝🏽but I think this is true for any art…have fun! 🙏🏽🙋🏻♀️👍🏽
Well, try not to eat your oil paintings or your violin, that might not end so well. But in general, yes! 😄 -👩🍳Kat
Is it just me or is 480p the only resolution available for this video?
Thanks for pointing that out! Future videos will be higher resolution. Kat@KA
Hello Martin, nice to greet you.
If you can....Can you give me the recipe to make the baguettes, please?
I thank you for teaching how to form them but I need the recipe, that is, the quantities, either x half a kilo of flour or one kilo.
Thank you very much and have a great day and weekend.
José
Hi, Jose! Here's the recipe for sourdough baguettes: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe. Thank you for baking with us! -🍮Nicole
@@KingArthurBakingCompany Hi Nicole, thanks for the baguettes recipe. It's because I didn't see it when Martin explained how to assemble them because of my question.
But I thank you infinitely for that information.
Have a great day and weekend.
Blessings.
José
@@KingArthurBakingCompany Nicole I forgot to tell you that I tirelessly follow Martin and everyone because of the exceptional recipes they offer us and also because King Arthur has top quality products, especially their flours that are high in protein, which as you know is super essential to make a good loaf of bread.
For the same reason, I congratulate all of you. for giving us this opportunity to learn about baking.
Thank you very much and God bless all of you.
Regards Jose.
Luv Martin
What is the timing of these steps? Is the pre-shaping done immediately after turning the dough out of the proofing container, or do you give it a 30-minute bench rest first? How long does it need to rest between pre-shaping and going full origami?
Hi Sparky! This video is meant to provide some tips on the shaping step of baguettes, and will not give the full method of fermentation to baking. For that, I would turn to one of the many baguette recipes we have on our website, such as this one: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. The timing between each step will be laid out in the recipe. Happy baking! -👩🍳Tess
awesome!
I can't get the dough to the stage you do... fold be darned... mine remains shaggy and very sticky! I weight everything!
We're sorry you're having trouble, Kay! Are you using a bleached flour or one with a lower protein content? This can cause the dough to not absorb as much liquid and be softer than intended. Kindly, -👩🍳Morgan
Thank you, KAF
Oh I forgot to tell you that the recipe I'm asking for has to be with sourdough, not with commercial yeast...
Thanks, Martin.
I made mine yesterday it became flat bread 🫓
Better get practice haha
4 days late for me. damn. I should just get a job at a bakery for 2 days
The recipe on the site results in just about 900 gr of dough-- he's clearly working with much more, so I don't understand the claim this is the std KA recipe. Doubled perhaps? That said, terribly useful--and clear.
Totally Teubeular brO! 😂 👍
8:35 am
Could we make two bigger loaves?
👌 👌 👌 🙏 👏 💖 💚 🤍 🦁 ❤ 🌾🌾🌾
So I have continued to review this video each time I have made baguettes and these instructions make it very clear and most importantly, not intimidating.
You have some skill there , ...My Baggett's still look like croissant that have been stamped on ....But i have found a method that uses the principles of what you do but is more beginner friendly 2 of my 6 baggies today look like they should !!!
Step one is practice, which sounds like you are doing! Keep it up and happy baking! 😄💛 -👩🍳Betsy
Thankyou.Marti n.it.looks.straight.forward.as.you.say.practice.repetision.makes.perfect.reminds.me.of.my.golf.when.i.was.a.novice.i.won.the.long.driving.competition.to.show.for.forever.practici g.good.luck.christian.Aotearoa.new.zealand