Make Beautiful Baguettes With Claire Saffitz | Try This at Home | NYT Cooking
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- เผยแพร่เมื่อ 20 ก.ค. 2023
- Claire is back in the studio kitchen for a new installment of “Try This at Home,” a series that guides you through different baking projects and techniques.
This time, she’s showing us how to make another classic: baguettes! Watch on to learn her tips and tricks.
Get the recipe: nyti.ms/3Y0wrRo
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Thanks for having me!
Thank you!
Love seeing you on YT again. Missed you!
You're definetly on my top 5 favorite cooks on the internet. I heard about some unpleasant things and I hope you're doing good!
That was lovely. Thanks.
hi Claire! im struggling a little bit in here, I've follow the traditional procedure for the baguette, but it's been really hard to get very defined ears, I've been let it them double it's size before cutting them and baking, but from your video I get that it might it, I proof them por too long, but again im afraid that I wont get enough of a spring, my home oven barely reaches 220°c, if I get to bake them at 270°c as it's traditionally baked do you think it will work? i think my dough is good, and my shaping technique too. my issue i think is proofing and baking
Imagine being Claire's neighbor
Talk about winning the neighbour lottery!
Warm baguette delivered to my door?! My dreams come true
Living out in rural NY seems less appealing, though
You're assuming she's generous!!
@@lisamcallister6534 she literally said in the beginning of this video that she knocked on her neighbors doors with bread when she was developing and recipe testing..........
For those who don’t want to buy extra equipment - I’ve had good luck with the following: (1) a piece of cardboard wrapped in plastic wrap and taped instead of the transfer board, (2) a well-floured cotton tea towel instead of the couche, (3) a baking sheet (sheet tray, jelly roll pan) upside down and preheated in the oven instead of a baking stone, (4) another upside down baking sheet or just a large cutting board to transfer the loaves into the oven. Of those, the only one that makes any difference is the baking stone (a baking sheet just doesn’t hold heat as well), but the results are still really good and it’s what I would do if I wanted to try this once without being sure I was going to be regularly baking bread from now on.
Ice cubes work better for me than pouring in steaming hot water into a scalding oven.
I do the cardboard trick as well but wrap in aluminum foil.
Unglazed floor tile works great in place of the baking stone and is very cheap.
You are brilliant Julia. Thank you so much for this clever info.
Thank you!!!
Without doubt THE best baker making tutorials on TH-cam. Authentic and a great teacher with no airs and graces. Love love love you Claire.
Erin McDowell is really great too. they are definitely the best on YT
Totally!!
No graces?
No airs and graces? Fix your typo.
@@reev9759 don't know where you went to school.
Oxford Languages via Google:
"airs and graces
phrase of air
DEROGATORY•BRITISH
an affectation of superiority.
"young master Tristan, with his fancy education and his airs and graces""
I got infected with the sourdough bug during the pandemic. It was Claire and Brad's BA video that had me had successful results. I loved it so much I pursued baking professionally and now am making up to 120 baguettes a day. Absolutely love that this journey has come full circle with this video. Excited to use these tips tomorrow at 4am!
That is amazing!! How long does it take you to bake that many loafs?!
Please feature her more on this channel! I love all her baking & cooking tips c:
Claire also has her own channel too, check it out! 😄
She’s made an intimidating process understandable-such a great teacher. I’m going to try it!
I’m a heavy consumer of food and baking content on all platforms. I have been since I was very young. Claire’s content is honestly the most insightful, well explained, informative, baking content you can find. Her level of experience and collection of knowledge, her detail oriented recipe writing, and ability to explain complex baking techniques is unmatched by nearly every other creator I can think of. Don’t take these videos for granted bakers, this is some of the best academic baking content ever created.
I agree completely! She has been my go-to teacher since I started taking cooking more seriously
I started baking bread 40 years ago while working in a bakery, learning from the long-time baker who headed the staff. It was wonderful training but I have always wished for a more formal education. I have been reading baking books and watching videos since that time. Claire is the best teacher I have ever been exposed to.
I have enjoyed highly technical books on bread baking and I live in a city where I can buy really great, artisanal bread from people who write and teach. But this is what I've always wished for, someone who brings it home with a down-to-earth attitude, who knows the techniques and the secrets and can impart what's important in a way that's not just understandable but really, really enjoyable. And the production values of these videos really help. Claire is a delight and a treasure. I am so grateful that I have access to these amazing tutorials!!!
Claire is the BEST baking teacher! I love her channel and this channel! She’s right - for me, the two biggest challenges are shaping the loaf & getting the final proofing time correct. One thing she knows, but did not articulate, is -when slashing, each slash starts about halfway down from the slash above. They overlap! Watch her - she does it perfectly! Also, the overnight chill is what gives the dough it’s flavor.
She doesn't give the measurements in the video, I guess because they want you to visit the website and subscribe. For anyone interested -
FOR THE POOLISH
⅛teaspoon active dry yeast
60grams/7 tablespoons all-purpose flour, with 10 to 12 percent protein content (such as King Arthur all-purpose flour)
FOR THE DOUGH
½teaspoon active dry yeast
500grams/3½ cups plus 3 tablespoons all-purpose flour with 10 to 12 percent protein content, plus more for dusting
10grams/1 tablespoon kosher salt (such as Diamond Crystal) or fine sea salt
I would note that this is a 77% hydration dough which is VERY HIGH for a beginner. I regularly make baguettes with 65% hydration and get fantastic results. Otherwise it looks like a solid baguette recipe.
Right down under the video not too far is the link to click for recipe. It has list of all ingredients and directions. I just printed it out.
Excellent, thankyou. I have mine in the fridge and now I can't get back to the recipe for future use because it wants me to sign up 😢
@@tricia1618only if you have a subscription...
I clicked on the recipe link and then was able to copy and paste to my Paprika recipe file.
Water amounts?
12:50 a little trick for having less dough stick to your hands. 1- rub a layer of olive oil into your hands. 2- rub several drops of water into your olive oil hands. this creates a bit of an emulsion. it works better than olive oil or water alone.
This is the most detailed baguette-making show I've watched. I've watched tens. Thank you. This will be this weekend's project. Thank you.
Same, and I've watched a lot and tried alot. Can't wait to try Claire's as it looks like the most detailed.
Just discovered Claire yesterday- better late than never- and I'm totally in love! 😊 Amazing teacher, especially love the pace and patience with which she explains everything. So much to learn, but so enjoyable at the same time. God bless you!
Try her croissants. She is such a great instructor especially for bakers without professional ovens.
Really nice to see a lefty working, just makes sense to my brain and a Claire who knew they’d be another lefty Claire 😊😊😊
Claire's genuine encouragement, paired with her years of sensational expertise- ALWAYS comes through in her videos/ collaborations
Her tutorials are SO excellent! I think they are some of the best I have ever seen. Yay Claire!
She studied in Paris! What more, can you ask for!
She does it again! Literally what can't Claire perfect.
Claire is such a natural and fantastic teacher! Please feature her more!
Claire is a National Treasure. Thank you for this content.
Now I see the difference between traditional French baguettes Vs the Vietnamese one using for Bánh mì. The Vietnamese ones are more hydrated and baked at much higher temp in shorter time. The results is a baguettes with much thinner crust but very crispy.
In this baker’s opinion, this hydration formula might be a little high to start with if you have not made them before. I would recommend 68% hydration. Also, use a 50/50 mix of brown rice flour and AP flour to coat you baking cloth, it releases much better. One last thing is do the final proof with the seam down, that way you can flip the loaf with cloth onto the board then use the board just flip it over onto the parchment paper. Edit: sprinkle a tiny amount semolina between the parchment and the loading board…
Just a pleasure to watch a Master Baker at work. Outstanding teaching moment! Have baked several of Claire's recipes and the highest praise I can give is that her recipes work. They just stone cold always work. Have been home baking bread for about 8 years, but was always intimidated by the Baguette. I think I'm good to go now.
I made these today, and they were amazing! I live in France and eat baguette every day, and honestly it's better than what I get in a lot of bakeries. I used a plastic cutting board as my transfer peel and it worked perfectly, and a regular kitchen towel to proof the bread in. I thought it would be loads of work, but it's a bunch of small actions spread over two days so it's not very labour intensive. Also, I really thought that my dough was too wet,but I stuck with it and it worked out perfectly. Thank you Claire!
Finally made the baguettes. Over the last 3ish years, I've tried multiple recipes, but just couldn't get that open structure. Till now. Thank you, Claire! I've made several of her recipes, but this one and the one for croissants are my favorites. She makes fiddly recipes very doable. Such an amazing teacher!
I love watching Claire so much! I do miss all the old vids on BA and I love her new channel as well. She just explains things so well even for someone like me who isn't too familiar with baking. All of her instructions make sense and there is a reason for everything.
Bread making warms my heart. Claire like always never disappoints. 🫶
I like that this series goes all out with the technique, equipment, and ingredients. A lot of TH-camrs err on the side of approachability and simplicity for a compromised end product, but sometimes you want to challenge yourself! You don’t need to, but sometimes it is fun to aim for the most traditional and impressive style of the dish.
🎉omg!! CLAIRE she is awesome!!!! I could learn from her ALL day.
Always a pleasure seeing Claire on the channel. Love her so much ❤
Just made this recipe for the first time and the bread turned out amazing. Out of the oven for 15 minutes and one loaf is already gone!😋 Thank you for posting the video’
Claire is such a natural and fantastic teacher! Please feature her more!. Thanks for having me!.
I use my cuisinart to mix the poulish, put it in the oven overnight in the cuisinart bowl, covered. In the morning I add everything to the poolish until it slaps around the bowl and go from there. Easy peasy.
I went to school. I bake. I know this stuff and yet, I cannot stop watching.
You are an excellent teacher Claire
I've attempted baguettes about a dozen times over the years only to be underwhelmed by the results. However, Claire's recipe and techniques have brought me closest to baguette nirvana. I will be executing this recipe again and again in the future and now there is hope for achieving baguette perfection. Thank you, Claire!
This was my Fourth attempt at baguettes. Thanks to Claire and this video it was a tremendous success. Thank you so much! I'm your biggest fan.
I am definitely going to try this! It looks so much easier and I’m happy I don’t need sourdough starter. Thanks again Claire!
love Claire! Simply the best baker/teacher!!!
I already had sourdough proofing in the refrigerator but watched the video for a refresher on shaping. So much good stuff especially the peel to transfer from couche to parchment. I use hot water onto hot lava rocks for steam. Claire’s video helped to smooth out all the rough edges.
As a home bread baker, and I’ve done it all……yeast, sourdough, Poolish, etc, this video is excellent. Very thorough and explains it all. What I don’t like about using a Poolish is the extra steps, vs, using a straight no knead overnight bulk fermentation. You’re ready to go on day 2.
I appreciate how your guys captured the crispy crinkles of the bread.
Best. Baguettes. Ever. This recipe works consistently. Thanks to Claire, I’m now a bread goddess in my own home.
Love the many details you give about shaping and handling the dough, Claire. So excited to see your one hand stretch and fold method. It’s what I use with my sourdough which makes this a baguette recipe I can handle!
I used to make Italian bread for a living in the late 70’s through half of the 80’s.
Our dough was simple to make for the purposes of getting production moving asap.
200 pounds of flour, one Kyrol and one All Trumps high gluten baking flour.
100 pounds of water, and 5 pounds of Red Star yeast.
My boss threw salt in by hand at different intervals in the mix.
Depending on what season it is, summer inside a bakery is hot.
All windows and doors must be closed and no fans while dough is exposed.
After the mix the dough is put into a lightly oiled troth it’s 300 pounds at this point.
It’s covered with a wooden board and left for 2 hours to rise in order to start cutting it and weighing each piece.
The bakers helper puts those weighed pieces on a wooden peel floured, then into a bread tin.
When the weighing is complete they are pulled out one board at a time to be rounded.
My boss Dan rounded two at a time one in each hand, half of the doughs for long Italian breads.
For round Italian bread he had a rounder that the piece of dough went into which rounds tighter than our hands.
Back on the floured peels and into the tin to proof.
About an hour later it’s time for him to hand roll 75 long breads.
The rounds come off and go to a peel with cornmeal and back in to rise to full size.
The 75 long one go onto a cornmeal peel and in their tins to rise too full size.
Before cooking the rounds are taken out one tray at a time and smashed by the bakers hands.
They go back in the tin to rise again and the baker starts cooking the long first.
His blade to cut was an old school razor blade broken in half taped to a popsicle stick. 😂
His oven was a deep early 1900’s brick oven, set to 410 degrees.
can't wait to try these! Her croissants video was amazing and I made the best-tasting pastry I've ever had. Thank you Claire!
@nytcooking I will literally watch anything and everything with chef Claire. Her videos are always super instructional, easy to follow along, and just super chill vibe. More of her please!!!
Claire is truly one of the best for making something so intimidating become digestible. I have never baked before in my life. I decided this would be the first thing I'll make because my family loves baguettes. Even though I felt like I was doing everything wrong during the process due to having no experience, the bread came out incredible and delicious. I make it once a week because we end up eating it all in two days every time.
Love Claire’s knowledgeable instructions.
claire saffitz does it again. youre the best, Claire. thank you for all you do.
AHHHHHH I LOVE YOU CLAIRE! I'm so happy to see what you'll be doing in the studio kitchen. I literally am going to baking and pastry school because of your tutorials! Thank you!
So I made this as directed and was mostly happy with the results. This is higher hydration than what I'm used to for a baguette and I struggled a bit with sticking during the shaping so definitely not for first timers. I really like the crumb and texture that come with higher hydration. Unfortunately I didn't get the oven spring I usually get, though, which I think is for want of more strength building. The first time I made it I bulked and baked same day without the overnight stage and actually got better oven spring, to my surprise. The version left to chill overnight was flabbier, almost over-fermented, without an appreciable improvement in flavor, so in the future I would stick with doing everything same day. That means bulk fermentation at room temp or slightly warmer for 3-4 hours until it's nice and gassy, then shape, proof and bake.
Ok im going to do this. Make a poolish now overnight and do everything tomorrow
What a wonderful tutorial from start to the first bite of the jambon beurre!!! I could almost taste it …and the crunch!!! Made me homesick for Paris! Thank you! Wish I were one of your neighbors…
What a wonderfully detailed but also doable and welcoming lesson. I have baked for 40 year as a pro and at home and I think this is a super video. Congrats Claire!
You’re great ! Thank you for thorough explanations for each step.
OMG Claire thank god you’ve found another way to reach us, we’ve missed you girl ❤
FAN FLIPPIN TASTIC. I"m made two different recipes of baguettes, but this tutorial is OUTSTANDING. Welcome back carbs.... I'll have one with butter, one with olive oil and flaked sea salt, and the other with ham n cheese.
I am so psyched to give this a try! You are my fave, Claire!
Thank you for giving Claire a platform to show her expertise. She is so insanely talented and so good at explaining things.
The most satisfying baking video to watch, led by the most knowledgeable instructor I have seen. Thanks Claire
I lived above a famous bakery in Paris. When I got home I couldn't find a decent baguette, so I taught myself how to make them. ( there was no YT back then)
This video will get you there.
Nowadays I don't eat much bread
but I still love to bake. So I give bread to my neighbors and I find baskets of flowers and homegrown foods on my porch. Win.
Best baguette shaping instruction I’ve ever seen. Thank you!
I have finally found an authentic recipe that actually turns out EXACTLY the way it’s shown. ❤
I just got back from Europe which included 5 days in Paris. I've developed a bit of sensitivity to store bought bread which made me a little on edge about having bread almost 3 times a day. I had zero issues with French bread. I built a large brick oven at home, primary for pizza, but I am certainly going to be baking in it soon using residual heat. Cant wait to try this recipe and its always good to see Claire baking in the kitchen.
It is a lifes mission of mine to become a maestro of making a Baguette. This is where the journey begins
Absolutely Brilliant! More Claire Please!!!
Oh my goodness, Clair! I just made these and thank you so much! Your tutorial was perfect. So happy with the results. Making more batches until they are perfect, but they turned out so so well! YUMMY!
Wonderful!! You are such a good teacher, in every sense, of the word!
Great video, very analytical and informative. Thanks Claire ❤
Claire, you did it! You have presented me with the PERFECT baguette recipe. I have tried a few in my short 7 months of bread making, but yours has consistently turned out 95% awesome (always room to improve) made 4 time today, 5th tomorrow. They go fast as I love to share. Thank you!
They look amazing!
Thanks for this easy to follow, entertaining tutorial. I can't wait to start practicing making baguettes!
Claire you are so bright. Thank you for this! Bread and butter are my desert island food too. Big love to you!
I adore your videos Claire. So much detail and full of helpful advice. I always feel ready to tackle whatever you’ve made after watching your tutorials. Thank you so very much for all the time and effort you put into creating your videos, I deeply appreciate it. I am making baguettes tomorrow now! 😊 🥖
Thank you, you made it look so simple and easy!
You are the best teacher I've seen. Thank you !
Wow!!Amazing recipe! I am going to make it! Thank you!!!
Hi Claire! I've really wanted to get into baking, and I made the baguettes! They came out pretty good - and your explanations were really great. Thanks so much.
That was incredibly satisfying to watch. As a home cook I want to push myself to make this baguette!
Made your baguettes yesterday and today. They came out great for my first time. Crunchy on the outside and soft in the middle, delicious. The ends are not quite pointy enough and the slashes should have been deeper but my family thought they were wonderful. Thanks, so much, for your great recipe and wonderful tutorial.
🙏🏼🙏🏼🙏🏼 love the details, makes all the diff
I made a baguette peel out of cardboard wrapped in aluminum foil. It's held up pretty well. Double-thick on the cardboard, corrugated like an Amazon box.
wow, what a beautiful kitchen!
absolutely amazing video, I've watched so many bread videos and this one just explains and demonstrates everything to perfectly, thank you :)
YESSSS WE NEED MORE CLAIRE VIDEOS PLS
she is SO good at explaining things
Making this week! I have tried making baguettes before and the final shaping is the hardest part for me! Great step by step instructions!
There should be 600000 Likes she makes your show better!!!🎉
Amazing, thank you.
outstanding instruction!
Cooked two batches of these baguettes last night. They turned out amazing. I've tried 4 other baguette recipes on TH-cam and these were the best thus far. I will admit that her dough was the trickiest to form the final product. (I didn't have room in my fridge to proof the dough. So I proofed it in my garage which was about 50 degrees. Not quite cold enough. I should have only proofed it 12-14 hours at that temp.) With the other recipes, I didn't have trouble with dough sticking to the Couche. I did a light dusting and the dough got stuck on a couple of loaves. Lesson learned: more flour on Couche with this wetter dough.
Tip from a baker: Next time you bake Baguettes or any savory bread, try 2,2-2,4% Salt instead of 2%. Sounds insignificant but makes a huge difference. But decide for yourself if you like the extra salt. 2,4% might be a bit too much for a lot of people but 2,2% is a nice sweetspot in my opinion.
Happy baking!
I would agree with this. I just made these, and while they came out very nice, I found myself thinking 'these could use a little more salt'. I made a salt/herb olive oil dip and that made me happy :) Next time I'll try 2.4% salt.
Also agree with some other commenters that its a bit sticky and difficult to work with. Maybe that will get easier with experience... but next time I'm going to try with 70% hydration instead of 75%.
I've done a reasonable amount of home bread-making over the years, read a few books and that but I think I learned the most in the last 30 minutes!
She is such a great teacher
You can also par bake these and vacuum seal them and freeze them. Once frozen, you can bake them frozen at 450 for about 15-20 min. That way, whenever you want fresh baguette, you can have one in less than 20 minutes.
Thank you Claire Saffitz! Great tips you give here! I want to bake baguettes! 🥖 😊👍
I absolutely adore Claire Saffitz!
Excellent job Claire! I have been very happy with my baguettes but it took me such a long time to get to this point! Had I seen this video a year ago I would have nailed it sooner!
Claire is SUCH a great teacher! I have never tried a recipe of hers that didn't work -- and i live in another country, with other ingredients, temperatures etc.
Thank you. I will be making these baguettes. Very clear instructions and so enjoyable to watch you teach us these excellent bread baking skills! I happened to make some yesterday following instructions from another you tuber. The preshaping you show is more complex and I believe if I had done would have resulted in a lighter baguette. The ones I made yesterday were still very good but not as light as I would have liked. Thanks again. Love your presentations.
Looks amazing!