This is my favorite cooking channel. I’ve always wanted to bake bread, but always felt intimidated by the process. I used to live on top of a bakery growing up in Brazil, the smell of fresh bread is something that brings me back home. If there is one thing to complain about the US is that bread sucks unless you’re lucky to live by a small bakery. I made my first bread following this recipe. Hell I made bread every single morning this week because of how well it turned out. I expected to be disappointed since I don’t bake, but I am completely blown away. Your channel provides the perfect balance between easy to follow instructions with big dog results. I’m a fan.
From never baking anything, to now baking a loaf of bread every week or two - all thanks to you man, thanks for sharing your knowledge with us. This is super empowering stuff. You absolutely rock Brian 🍻
I came up with a couche hack that I like better while making these. I pulled out a giant sheet of parchment paper and folded it between each baguette. Then, I snipped the paper between each one with a scissors when ready and picked the whole thing by the ends of the paper and transferred to my baguette Dutch oven.
At 67 yrs I’ve never baked bread and can count on one hand how many batches of cookies I’ve tried. So yea, a complete novice. Living in tiny town 100 miles from anywhere you want to be I cannot buy fresh baguettes and so thought I’d try this. Retirement gives you LOTS of time on your hands. I watched the video 5 times and followed recipe and process exactly and OMG my family enjoyed fresh AMAZING baguettes Christmas Day! They couldn’t believe I made these and frankly this “Gran” is n disbelief. Thanks Brian!!!
Btw, I’ve only used my Kitchenaide mixer to make pie meringue since my husband gave it to me 10 yrs ago 🤦🏼♀️ Next up… Tartine bread! Starting on starter creation tomorrow. Who says it’s ever to late too late learn something new?
Thanks for another amazing video! Your videos are really motivating to improve my baking. The small details where you close up on the dough while the machine is working, when you touch the dough after 2 hours etc is really useful to see if im getting the correct results.
Thank you, I spent all day. I viewed your instruction dozen of times. I followed the receipt to the the teeth and made four baguettes. They turned out perfect and delicious. Nashville TN is not known for anything French and or finding good baguette.
Brian, you are spot on. I was born in France and for 65 years I have yet to find a good recipe for baguette or a decent bakery that makes authentic baguette. Your recipe is spot on. I actually do my baguettes by hand because I don't like cleaning the mixer. LOL FYI , my husband said I was too clutzy for a sharp blade, so I have a very sharp ceramic knife I use. Not perfect but close. Problem is this recipe is so good, that we end up eating all the bread in one sitting. :)
I just wanted to say I just made this bread and it’s the best recipe that I’ve made so far. You’re a good teacher and this recipe is definitely a keeper 👌🤗❤️
Your recipe by far works best for me however my baguette's outer skin became too thick and hard. Any sugesstion? By the way my oven's heat coming from below, thx Brian.
Excellent video and instruction! Thank you! I've been baking very nice baguettes for a while but always looking for additional insight, etc. Quick tip for anyone finding the great crispness softens a short while after cooling: return the batch to the turned-off-but-still-warm oven for a couple of minutes. It will refresh the crust and "set" it.
So good this recipe I can't stop making it. Thank you, I am from Uruguay and grow up eating fresh, warm, crunchy baguettes from the bakery. Now if I wanted to eat one like that, I have to drive 1hr and a half to go to a bakery in Montreal to get a good one. I star making my own following this recipe and is the best. Thank you again.
enjoy your cup of coffee! I travelled in and out of France for many years as well as a lot of other wester European countries. I can’t tell you how much I miss grabbing a fresh baguette at a local bakery, stopping in a local shop to grab some sliced ham and cheese, finding a nice bench to have a wonderful sandwich! It’s so hard to find a baguette in my area that isn’t commercially par-baked and reheated. I love the fresh baked, who doesn’t?
I have two favourite cooking channels. Akis from Greece and Yours. I made orange chicken, crust bread and shepards pie already. Thank you for your great job. You keep the recipes simple but with your signature touch wich I love. Greetings from Poland
FYI: This recipe only made three for me. One ended up stuck to the living room carpet when I threw it across the room. The emotional breakdown aside, the other three came out amazing.
When I was starting out baking bread I would get frustrated on occasion and my way of dealing with it was to just give up and throw the dough on a baking sheet and baked it, it never looked pretty, but it always tasted good :)
GREAT VIDEO ! no loud music, no unnecessary chat....just PRECISE instructions ! love it ! until I get malt powder, I have been using a tsp of honey or maple syrup...gives the bread great color !
Wow, wow, wow... I finally made these today and as a native French person living in the UK I can honestly say that I haven’t tasted as good baguette as they one I made with your recipe. You Sir are now a legend in our household!, Thank you for the recipe and technique.
I make a parchment paper couche. I make creases between each loaf. Then I just cut the crease when I’m ready for that loaf and put the whole thing on my baking steel.
I am nee to this channel and I am sold. These recipes are not only easy and delicious, they are liberating for me. I have never been much of a cook, but bread motivates me. The breads i settle for from supermarkets are not cutting it.
Finished this today and it turned out better than I expected, since I had to improvise a lot. I did it by hand and folded it a couple extra times. Used a couple tea towels stacked instead of the couche, then wrapped them back underneath themselves to secure the first one. In lieu of the stone and cover, I used a regular baking sheet and wrapped it with some puffed-up aluminum foil for the steam. The only thing that I really couldn’t replace was the lame. I had to opt for the sharpest knife I had available (an excellent Gyuto). Even prepped with some oil, it just wasn’t thin/sharp enough to do the job properly-I would’ve had to put too much pressure on the dough. So my $.02: if you don’t want to buy anything else, buy the damn lame, or at least a razor blade. That scoring is actually really important, and you’re not gonna get it right without one.
I've watched some of this guys bread videos and I really really appreciate how he uses such small amounts of active dry yeast in his recipes. ADY is so strong and efficient that using your factory standard 7G package can create a ton of gas for your dough before much actual fermentation is done to the flour. This guy gets it.
@@BrianLagerstrom Hi, Ioved your recipe, but I want to ask you, can I replace the flour with almond flour becuase I am in keto diet and I really liked the recipe?
??? Dude. Almond flour is ground up nuts. There's zero gluten in there. You're gonna end up with an inedible mess. Follow a keto recipe for baguettes if you can find one
Love your tutorials because you show clearly what you do, and show an alternate method for people without a mixer. Request: make a San Francisco Sourdough Bread
I've been baking my own bread for 7 years. You just changed my game. I have a poolish going for bread tomorrow, Thank you so much, glad I saw your channel.
This was so easy to follow and the results are fantastic! I don’t have a couche or a lame, so I used an old towel and some sharp scissors. Came out great. Thanks Bri!
Thanks Brian for the recipe, it's the best homemade baguette I've ever had. I did get 4 out of it. I baked 2 immediately and frozen 2 for later in the week. Crunchy, tasty wholesome, incredible bread. I did feel intimated by all the steps, but managed to make 4 incredible baguettes definitely making more soon. I used 1/2 tsp molasses instead of the malt powder turned out good. I want to try the bagels next. Wish me luck
That was amazing! I followed your recipe on the video "1 dough 3 loaves" and turned out great. The crumb was just the best I ever made. I'll be trying the other recipes soon. Thank you!
Made this over the weekend. They came out perfect. I didn’t have one of those bread towels so i used parchment paper and had spices laying in columns to form the Wells 😂. Very easy recipe. Easy to follow and easy to recall and replicate on your own after going at it a couple of times.
I have to say that any baguette that I buy from a grocery store is truly inedible compared to this recipe. I've made these baguette's several times now and they are truly amazing! The crust is really something you can't get from a store/bakery. And the flavor and texture of the bread is second to none. I have been spoiled! Another thing I have to say is that out of all the recipe's that I make off of TH-cam channels, 90% of them are yours Brian. I've made about 15 different of your recipe's. I really love the pizza's as well! Keep up the good work!!
I’ve got a wood fired oven that I’m going to start baking bread in. I’m tired of pizza parties. It’s still 300-350 the next morning so I’ll build a small fire and stoke it up again for some morning bread baking on the weekend at the lake
@@JackieSmith31 haha! I appreciate that very much. It helps fund the recipe development which as time goes on I am doing more and more of to make sure the process and recipe are dialed in. I’m in St. Louis in the US.
I just made this today. Absolutely amazing. I took your advice and ate some as soon as it came out of the oven and by some, I mean an entire loaf. I did share with the neighbors, theirs disappeared just as quickly. Thank you, thank you, THANK YOU!
I made these today and they were excellent! Super thin brittle crust. So great. I used my pizza steel and a big cloche, same as you did. One thing to note is that my dough rose much more than yours did after 2 hours. I remember the same thing happening when I did the potato buns. For those you let them rise for 90 minutes and they’d barely risen for you, whereas after 60 mins mine had doubled so I ended the bulk rise there. I guess the magic happens a bit quicker in my kitchen so I gotta remember that for next time! It was a challenge because one of the baguettes would stick to the side of cloche on each bake. Even though I tried to make them smaller like you did, they stretched back out. Oh well, I made it work. Would the water in a pan at the bottom of the oven method work for these instead of the mock dutch oven?
quick tip - if you feel it was lacking flavor, you can cut back on the yeast by half. Then the ferment time will more or less take twice as long, aligned more with Brian's video timing. and may give the dough a chance to build flavor.
I find the most challenging part is the temperature. If I leave anything out at “room temperature”, it takes all day to make these. My house is at 18°C (64°F), but if I try to accelerate things by placing dough in the oven with the light on, every step goes too quickly and overproof everything.
What a good recipe, I have been using David Leaders recipe for 25 years or so that uses a poolish and overnight fermentation and I have to say the first time I made this recipe despite transfer problems from the couche and odd looking loaves this recipe is awesome. Very bubbly crumb, nice crust, soft crumb, and great flavor. New favorite recipe for baguettes. Used filtered water, King Arthur Galahad (11.7% protein), and saf instant yeast
Thank you so much for this recipe. I have been trying for years and finally found a real professionnal baguette substitute. Yesterday, I baked successfully my 4th batch, 0 miss. Since I do not have malt powder, I tweeked the liquid content (200 g warm water and 40 g beer). I would recommand a rectangular shaped pizza stone with a roaster top, it allows to form longer baguettes.
@@BrianLagerstrom Hi, just a quick update. Still 0 misses after a year at an average rate of twice a month. Just for fun, I shaped the whole recipe into a single big loaf - Parisien Style, I got a 20x6x6 inches monster that was just amazing. Thank you so much for this recipe. A quick question, sometimes some section of the top crust is paper thin and a little bit soft, was just wandering why, (it happens sometimes with the pizza crust too)?
I a french dude I can tell you this is the real deal. I've seen many videos about baguette making and they always have something that go south. Either, the crust is to thin, the bread is to soft, or the crumb is to dense. Yours is perfect.
Gonna try this tomorrow! Poolish in the works! Curious: Do you freeze them once fully baked or do you freeze them at the half point of baking (when you remove the lid)? 😁
Having just traveled in France for a couple weeks, I'm obsessed with French baguettes now. Really excited to try making some myself. Also I would love to see more new bread videos on your channel. These old bread videos are the reason I found you! It's amazing to see how far your channel has come so quickly.
Hello .. Thank you very much for the recipe .. Intriguing to try ... Question: The home baking oven has a maximum temperature of 250 degrees Celsius which is 482 degrees Fahrenheit .. How can the baking times be adjusted to the temperature in the home oven? Thanks and good luck Era
I have been trying to bake decent bread for years. I got the tortilla thing down, but hearth bread nope. Lots of random recipe data in my head that never comes together consistently... then i discovered Brians TH-cam Channel. Believe it or not i pretty much started with the dutch oven "big dog" and my world of mediocre "baked dense dough" changed to effing great bread. then the baguettes, burger buns and so on--Why this channel works best: Brian does everything by weight, is straightforward and genuinely shares his experience. Because of Brians teachings I have stopped buying bread for the most part (not 100% but damn close). Thank You Brian!
Mine is diastatic, and as far as I know that has the best baking qualities for the bread I bake. Non diastatic would be sweeter, and would provide some caramelization for sure though. Im not an expert, I just happen to have experience with non D. Thanks for the comment.
I made this for the first time and It’s flipping delicious! I was nervous a dozen of times but I tried every step just like the video. No real problems! My baguettes are far from pretty but they are delicious! I made a baguette!!!!!!
When you say "if doing this by hand add another fold at 60 minutes" should that be included in the 2 hour proof time or add an extra half another so that the dough is left alone for the 2 hours?
Fantastic..you’re a champion. Mine actually came out like yours. I doubled the recipe and shared with the neighbours. Very happy with myself and grateful for your honest and clear directions. Thank you.
Thank you for the quick reply. I purchased the couche via the link link you posted and see one for the stainless steel dough scraper...unfortunately I cannot seem to find the link for the bowl.
This recipe works so well. I’ve done it a few times now and results are very consistent. Though I’ve been wondering if you live in a cool climate as my dough seems to rise and ferment in about half the times mentioned.
Brian, I was SOOOOOO GLAD to see you struggling with one sticking to your fingers! If it can happen to you then I don't feel as bad with my constant sticky struggles!
Perfect, as all your recipes! Only thing missing is detailed written instructions for each step not just ingredients... We have to go back and forward to see detailed steps of proofing etc
Yeah I do that for all new videos, at the time just editing the videos was taking me 40 hours and I didn’t want to spend the additional hour or two meticulously writing recipe. But now I do! Thanks for the feedback
I agree it would be nice to see detailed recipe directions. What I do is turn on "closed captions" to see his words. Slowly scrolling through the video, Brian's words can be easily typed up. I actually like seeing all the text because he adds so many tips along the way. It's a bit time consuming but well worth it if I'm going to attempt making his recipes.
I made these and they turned out awesome. I even ordered a banneton, lame, couche and bigass mixing bowl to cover them in the oven. The best part is it makes the house smell like fresh bread for the whole day 🍞
I'm a bit blown away by how good these things are ... I've made a lot of "ok" bread, especially in the last couple years, but what you get with these, for how little work you actually have to do (once you get into the swing of it) is pretty crazy ! i guess the malt is part of the flavor magic, which now i know is a thing ! nothing I could get from any bakery around here would be near as addictive ... i've been putting them into the freezer the moment they're cool, and then eat them over the week .. although don't really last a week 😆 ... can't get myself to bake anything besides these right now, even pizza which i'm usually making all the time thanks for the method, man !
I remember the day I arrived in Paris for the first time and looked out the window to see a young businessman walking down the middle of the street gnawing off the top of the baguette. It was the perfect Parisian vision.
Thank you for the recipe and good instructions! I made this on my birthday, so fun!!! It was a success. My husband bought back-up baguettes (in case mine failed for the dinner party) from a famous local bakery. We did a “blinded” taste test, the guests couldn’t tell any diff at all. When we warmed up the leftover from the freezer, this one turned out having more moist and better texture. Thank you again!
@@BrianLagerstrom This is what I do for reheating for fresh baked Thawed on the counter HOW TO REHEAT BREAD -Preheat oven to 400 F.wet top of bread either by running it under water or misting very well, and then baking for: • 5-8 minutes for baguettes and buns • 10 minutes for a loaf of bread. Frozen, I preheat oven to 400 F, keep frozen bread in its aluminum foil and heat for: • Loaf 20-40 depending on size of loaf • Baguettes take 20 minutes; • Boule takes about 40 minutes. the tin foil keeps it from drying out and it's just like fresh-baked when it comes out of the oven. I usually give it at least 20 minutes to cool down.
I made these and they had the most open crumb I ever had on any bake. It was lacy inside and light. The crust was super crunchy. I didn't have the malt powder, but I think my bread flour has some malted barley in it. 10/10 This is my go to recipe for baguette.
Very simple, with fantastic results! This is the second baguette recipe I have used with great results, but this one is simpler -- a big advantage. Follow instructions to a T, and you will be well rewarded. Well done chef!
We are going to add 150gm of bread flour - proceeds to add 150gm of water AND 150gm of room temperature water - proceeds to add yeast to that we are going to add very small pinch of yeast - adds 150gm of bread flour.. NO WONDER my baguettes aren't ending up as good as the end result in video :) jk / Baguettes are AWESOME! Loved the video & especially the explanation about handling sticky dough.
my second try even better. used the right stuff this time "Anthony's Premium Dry Malt Powder"...bags turned out darker...but the inside is sooooo creamy and wonderful. best baguette ever...i'm hooked. thanks again
great recipe. fresh out of the oven with some french butter on top, it almost tasted like it did in France. The Pizza stone really makes a huge difference too. thanks brian!
I made these and they are outstanding. I was having trouble with kneading the dough by hand so I used my old bread-making machine to do it worked like a champ. Instead of taking the hot stone out of the oven, I used a pizza peel dusted with some flour and slid them in then covered with a big roaster pan worked like a champ.
Tried this today, had to modify a bit as I did not have any malt. Finish product was still delightful. Broke in to pieces with a bit of olive oil and dash of salt. Quite delightful, light and fluffy on the inside, crisp and crunchy on the outside. Not ashamed to say I know what poolish is and how to use it to make good bread. :)
You're awesome. Your way of explaining reminds of Joshua Weissman. It's so 3asy to understand, and you always give us the relevant information, easily, precisely and without any confusion. I'm looking forward to see you blow all over YT, like Joshua. Thank you for your service 🎉
This is essential knowledge for living. Truly wish they could mandate pure simple bread be available where bread is sold. Simple flour, water, oil and salt. Elminate unnecessary preservatives and dough conditioners. Great video.
Hi Brian, I've been obsessed with watching your breadmaking videos, and your care and love for what you are doing really shows through. I'm 71, and have always baked, but just recently came to the conclusion that I should have gone to a baking school way back when. Now I'm too old, but I'm trying to follow videos and learn all I can from them. I followed your directions on this video so carefully, and had really high hopes...I baked it 20 minutes until the crumb was quite dark, not reddish, but more burned looking and took it out 1) It did not sing. 2) The crumb on my bread is very fine, not baguette like. 3) The crust is not crunchy. Boo hoo! Any suggestions are greatly appreciated.
This is my favorite cooking channel. I’ve always wanted to bake bread, but always felt intimidated by the process. I used to live on top of a bakery growing up in Brazil, the smell of fresh bread is something that brings me back home. If there is one thing to complain about the US is that bread sucks unless you’re lucky to live by a small bakery.
I made my first bread following this recipe. Hell I made bread every single morning this week because of how well it turned out. I expected to be disappointed since I don’t bake, but I am completely blown away.
Your channel provides the perfect balance between easy to follow instructions with big dog results. I’m a fan.
Woof woof! Thanks for watching
@@BrianLagerstrom Brian please how is the dough made by hand as a I don't have a stand mixer at the moment.
@@BrianLagerstrom can you convert to tablespoons and american measuring systems
LOL@@Hi-jw7oq
Of all the baking youtubers, you are the best combination of Knowledgeable, Genuinely helpful and and the best teacher.
From never baking anything, to now baking a loaf of bread every week or two - all thanks to you man, thanks for sharing your knowledge with us. This is super empowering stuff. You absolutely rock Brian 🍻
Hard
I came up with a couche hack that I like better while making these. I pulled out a giant sheet of parchment paper and folded it between each baguette. Then, I snipped the paper between each one with a scissors when ready and picked the whole thing by the ends of the paper and transferred to my baguette Dutch oven.
Good idea. Since I don't have a couche I think I'll try your hack. Thanks!
I used to bake three almost every day; one to eat immediately, one to eat later, and one to give away.
At 67 yrs I’ve never baked bread and can count on one hand how many batches of cookies I’ve tried. So yea, a complete novice. Living in tiny town 100 miles from anywhere you want to be I cannot buy fresh baguettes and so thought I’d try this. Retirement gives you LOTS of time on your hands. I watched the video 5 times and followed recipe and process exactly and OMG my family enjoyed fresh AMAZING baguettes Christmas Day! They couldn’t believe I made these and frankly this “Gran” is n disbelief. Thanks Brian!!!
Btw, I’ve only used my Kitchenaide mixer to make pie meringue since my husband gave it to me 10 yrs ago 🤦🏼♀️
Next up… Tartine bread! Starting on starter creation tomorrow. Who says it’s ever to late too late learn something new?
Thanks for another amazing video!
Your videos are really motivating to improve my baking.
The small details where you close up on the dough while the machine is working, when you touch the dough after 2 hours etc is really useful to see if im getting the correct results.
Thank you, I spent all day. I viewed your instruction dozen of times. I followed the receipt to the the teeth and made four baguettes. They turned out perfect and delicious. Nashville TN is not known for anything French and or finding good baguette.
Brian, you are spot on. I was born in France and for 65 years I have yet to find a good recipe for baguette or a decent bakery that makes authentic baguette. Your recipe is spot on. I actually do my baguettes by hand because I don't like cleaning the mixer. LOL FYI , my husband said I was too clutzy for a sharp blade, so I have a very sharp ceramic knife I use. Not perfect but close. Problem is this recipe is so good, that we end up eating all the bread in one sitting. :)
I just wanted to say I just made this bread and it’s the best recipe that I’ve made so far. You’re a good teacher and this recipe is definitely a keeper 👌🤗❤️
Thanks very much for watching. glad it worked well for you.
Your recipe by far works best for me however my baguette's outer skin became too thick and hard. Any sugesstion? By the way my oven's heat coming from below, thx Brian.
Excellent video and instruction! Thank you! I've been baking very nice baguettes for a while but always looking for additional insight, etc. Quick tip for anyone finding the great crispness softens a short while after cooling: return the batch to the turned-off-but-still-warm oven for a couple of minutes. It will refresh the crust and "set" it.
So good this recipe I can't stop making it. Thank you, I am from Uruguay and grow up eating fresh, warm, crunchy baguettes from the bakery. Now if I wanted to eat one like that, I have to drive 1hr and a half to go to a bakery in Montreal to get a good one. I star making my own following this recipe and is the best. Thank you again.
I’m a pretty good baker, but I’ve tried baguettes many times and I’ve never come anywhere close to the real thing until this recipe! Very, very good.
Having reviewed many baguette recipes on line and in books this is by far the best, authentic result. Thank you
enjoy your cup of coffee! I travelled in and out of France for many years as well as a lot of other wester European countries. I can’t tell you how much I miss grabbing a fresh baguette at a local bakery, stopping in a local shop to grab some sliced ham and cheese, finding a nice bench to have a wonderful sandwich! It’s so hard to find a baguette in my area that isn’t commercially par-baked and reheated. I love the fresh baked, who doesn’t?
Thanks very much! I hope this recipe worked for you.
I have two favourite cooking channels. Akis from Greece and Yours. I made orange chicken, crust bread and shepards pie already. Thank you for your great job. You keep the recipes simple but with your signature touch wich I love. Greetings from Poland
FYI: This recipe only made three for me. One ended up stuck to the living room carpet when I threw it across the room. The emotional breakdown aside, the other three came out amazing.
Three for four; you're still in the majors!
😂
Hiiiiii
Glad im not the only one loosing my cool learning to bake.
When I was starting out baking bread I would get frustrated on occasion and my way of dealing with it was to just give up and throw the dough on a baking sheet and baked it, it never looked pretty, but it always tasted good :)
GREAT VIDEO ! no loud music, no unnecessary chat....just PRECISE instructions ! love it !
until I get malt powder, I have been using a tsp of honey or maple syrup...gives the bread great color !
Glad you enjoyed it! Great sub on the honey
Wow, wow, wow... I finally made these today and as a native French person living in the UK I can honestly say that I haven’t tasted as good baguette as they one I made with your recipe. You Sir are now a legend in our household!, Thank you for the recipe and technique.
Thats awesome thanks so much for trying.
So you mean you haven't tasted better baguette in France? Or you have never been to France and only tasted UK baguette?
I make a parchment paper couche. I make creases between each loaf. Then I just cut the crease when I’m ready for that loaf and put the whole thing on my baking steel.
Dude I gotta say you are inspirational as hell.
thats sick. Thanks John.
I am nee to this channel and I am sold. These recipes are not only easy and delicious, they are liberating for me. I have never been much of a cook, but bread motivates me. The breads i settle for from supermarkets are not cutting it.
I used half of this dough to make pizza for the fam, and my dad was like “give mom the recipe! This is way better than take out” thanks for sharing!
Thanks for trying
I was wondering if it would work for pizza,
Thanks Brian! Love your channel. I've made these twice already, making them again today! You've made me "The Baguette God" in my family!☺️
love to hear that. thanks, Raymond!
Finished this today and it turned out better than I expected, since I had to improvise a lot. I did it by hand and folded it a couple extra times. Used a couple tea towels stacked instead of the couche, then wrapped them back underneath themselves to secure the first one. In lieu of the stone and cover, I used a regular baking sheet and wrapped it with some puffed-up aluminum foil for the steam. The only thing that I really couldn’t replace was the lame. I had to opt for the sharpest knife I had available (an excellent Gyuto). Even prepped with some oil, it just wasn’t thin/sharp enough to do the job properly-I would’ve had to put too much pressure on the dough. So my $.02: if you don’t want to buy anything else, buy the damn lame, or at least a razor blade. That scoring is actually really important, and you’re not gonna get it right without one.
Although this post is old, I found, followed and made 3 best baguettes I have ever made! Thank you.
I've watched some of this guys bread videos and I really really appreciate how he uses such small amounts of active dry yeast in his recipes. ADY is so strong and efficient that using your factory standard 7G package can create a ton of gas for your dough before much actual fermentation is done to the flour. This guy gets it.
Thanks John!
@@BrianLagerstrom Hi, Ioved your recipe, but I want to ask you, can I replace the flour with almond flour becuase I am in keto diet and I really liked the recipe?
??? Dude. Almond flour is ground up nuts. There's zero gluten in there. You're gonna end up with an inedible mess. Follow a keto recipe for baguettes if you can find one
Absolutely the best baguettes I ever tasted. As an Italian from North Jersey, we know good bread. Love this. Made with added sesame seeds.
Good instructions. I sort of followed the recipe and cut the times in half because I was in a hurry and they turned out very well.
Good to know. Thanks for sharing! Thanks for the taking the time to comment.
My favorite baking channel, you are a maistro Brian!
Love your tutorials because you show clearly what you do, and show an alternate method for people without a mixer. Request: make a San Francisco Sourdough Bread
I've been baking my own bread for 7 years. You just changed my game. I have a poolish going for bread tomorrow, Thank you so much, glad I saw your channel.
Thanks for watching glad to hear it
This was so easy to follow and the results are fantastic! I don’t have a couche or a lame, so I used an old towel and some sharp scissors. Came out great. Thanks Bri!
Awesome so glad to hear it
Thanks Brian for the recipe, it's the best homemade baguette I've ever had. I did get 4 out of it. I baked 2 immediately and frozen 2 for later in the week. Crunchy, tasty wholesome, incredible bread. I did feel intimated by all the steps, but managed to make 4 incredible baguettes definitely making more soon. I used 1/2 tsp molasses instead of the malt powder turned out good. I want to try the bagels next. Wish me luck
That was amazing!
I followed your recipe on the video "1 dough 3 loaves" and turned out great.
The crumb was just the best I ever made.
I'll be trying the other recipes soon.
Thank you!
You are 2 for 2! With your help I nailed the bagels and the baguettes. Thank you. Do you think I can double the recipe for the baguettes?
Made this over the weekend. They came out perfect. I didn’t have one of those bread towels so i used parchment paper and had spices laying in columns to form the Wells 😂.
Very easy recipe. Easy to follow and easy to recall and replicate on your own after going at it a couple of times.
I have to say that any baguette that I buy from a grocery store is truly inedible compared to this recipe. I've made these baguette's several times now and they are truly amazing! The crust is really something you can't get from a store/bakery. And the flavor and texture of the bread is second to none. I have been spoiled!
Another thing I have to say is that out of all the recipe's that I make off of TH-cam channels, 90% of them are yours Brian. I've made about 15 different of your recipe's. I really love the pizza's as well! Keep up the good work!!
I’ve got a wood fired oven that I’m going to start baking bread in. I’m tired of pizza parties. It’s still 300-350 the next morning so I’ll build a small fire and stoke it up again for some morning bread baking on the weekend at the lake
I made these today and they are awesome…. Dark crunchy exterior, pillowy open crumb interior!
I made them! This is a great recipe! You're my new dude!!!!
Thanks for checking out the video and taking the time to comment. I made these today again and was very happy with them as welll.
@@BrianLagerstrom I'll be buying you more cups of coffee for sure! Where are you based?
@@JackieSmith31 haha! I appreciate that very much. It helps fund the recipe development which as time goes on I am doing more and more of to make sure the process and recipe are dialed in. I’m in St. Louis in the US.
@@BrianLagerstrom Cool! I'm in Los Angeles. If you're ever in the neighborhood, HOLLER!!!
I just made this today. Absolutely amazing. I took your advice and ate some as soon as it came out of the oven and by some, I mean an entire loaf. I did share with the neighbors, theirs disappeared just as quickly. Thank you, thank you, THANK YOU!
So glad you gave them a try, and way to go on sharing the bags. Amazing gift.
The slow motion is so helpful. 👍
Good to hear that. Let me know if there are any other types of videos, bread or otherwise, you’d like to see.
Naan
Or how about a really good soft pretzel
Dude. Your bread videos are fire. I've been working through them and I am never disappointed. You've helped me really enjoy baking bread. Thank you.
you said what i tried to say away more succinctly lol. I too think the videos are Fire.
I made these today and they were excellent! Super thin brittle crust. So great. I used my pizza steel and a big cloche, same as you did. One thing to note is that my dough rose much more than yours did after 2 hours. I remember the same thing happening when I did the potato buns. For those you let them rise for 90 minutes and they’d barely risen for you, whereas after 60 mins mine had doubled so I ended the bulk rise there. I guess the magic happens a bit quicker in my kitchen so I gotta remember that for next time! It was a challenge because one of the baguettes would stick to the side of cloche on each bake. Even though I tried to make them smaller like you did, they stretched back out. Oh well, I made it work. Would the water in a pan at the bottom of the oven method work for these instead of the mock dutch oven?
I tried it tonight and it works but you get a much duller brown than with the bowl.
quick tip - if you feel it was lacking flavor, you can cut back on the yeast by half. Then the ferment time will more or less take twice as long, aligned more with Brian's video timing. and may give the dough a chance to build flavor.
I find the most challenging part is the temperature. If I leave anything out at “room temperature”, it takes all day to make these. My house is at 18°C (64°F), but if I try to accelerate things by placing dough in the oven with the light on, every step goes too quickly and overproof everything.
@@agtronic Tried in the oven with the light *off* ? ;-)
@@loretta1971 Oven with the light off is the same temperature as outside the oven… no?
What a good recipe, I have been using David Leaders recipe for 25 years or so that uses a poolish and overnight fermentation and I have to say the first time I made this recipe despite transfer problems from the couche and odd looking loaves this recipe is awesome. Very bubbly crumb, nice crust, soft crumb, and great flavor. New favorite recipe for baguettes. Used filtered water, King Arthur Galahad (11.7% protein), and saf instant yeast
Thank you so much for this recipe. I have been trying for years and finally found a real professionnal baguette substitute. Yesterday, I baked successfully my 4th batch, 0 miss. Since I do not have malt powder, I tweeked the liquid content (200 g warm water and 40 g beer). I would recommand a rectangular shaped pizza stone with a roaster top, it allows to form longer baguettes.
The roaster top it a great move. Thanks for trying
THANK YOU was just wracking my brain for "what to use for lid" lol
@@BrianLagerstrom Just a quick question, how long can you keep the poolish? Thanks!
@@BrianLagerstrom Hi, just a quick update. Still 0 misses after a year at an average rate of twice a month. Just for fun, I shaped the whole recipe into a single big loaf - Parisien Style, I got a 20x6x6 inches monster that was just amazing. Thank you so much for this recipe. A quick question, sometimes some section of the top crust is paper thin and a little bit soft, was just wandering why, (it happens sometimes with the pizza crust too)?
Ate my fair share of Baguettes in France and I have to say, the crunchy sound of that bite brought me back to Paris. Just perfect.
Great video. Thanks for sharing your tips.
Thanks for watching!
I a french dude I can tell you this is the real deal. I've seen many videos about baguette making and they always have something that go south. Either, the crust is to thin, the bread is to soft, or the crumb is to dense. Yours is perfect.
Gonna try this tomorrow! Poolish in the works! Curious: Do you freeze them once fully baked or do you freeze them at the half point of baking (when you remove the lid)? 😁
Did you ever figure out when to freeze? How to thaw for use
Having just traveled in France for a couple weeks, I'm obsessed with French baguettes now. Really excited to try making some myself. Also I would love to see more new bread videos on your channel. These old bread videos are the reason I found you! It's amazing to see how far your channel has come so quickly.
Hello .. Thank you very much for the recipe .. Intriguing to try ... Question: The home baking oven has a maximum temperature of 250 degrees Celsius which is 482 degrees Fahrenheit .. How can the baking times be adjusted to the temperature in the home oven? Thanks and good luck Era
I would just use the oven at its highest temp for the first part of the. Are then lower to 460ish for the second part. Maybe add 3-4 mins
I have been trying to bake decent bread for years. I got the tortilla thing down, but hearth bread nope. Lots of random recipe data in my head that never comes together consistently... then i discovered Brians TH-cam Channel. Believe it or not i pretty much started with the dutch oven "big dog" and my world of mediocre "baked dense dough" changed to effing great bread. then the baguettes, burger buns and so on--Why this channel works best: Brian does everything by weight, is straightforward and genuinely shares his experience. Because of Brians teachings I have stopped buying bread for the most part (not 100% but damn close). Thank You Brian!
Diastatic or non-diastatic malt powder. I think the non would add more color, sweetness and crunch. Thoughts?
Mine is diastatic, and as far as I know that has the best baking qualities for the bread I bake. Non diastatic would be sweeter, and would provide some caramelization for sure though. Im not an expert, I just happen to have experience with non D. Thanks for the comment.
I used non diastatic & they were wonderful!
I made this for the first time and It’s flipping delicious! I was nervous a dozen of times but I tried every step just like the video. No real problems! My baguettes are far from pretty but they are delicious! I made a baguette!!!!!!
When you say "if doing this by hand add another fold at 60 minutes" should that be included in the 2 hour proof time or add an extra half another so that the dough is left alone for the 2 hours?
Excelente todo... Saludos cordiales desde Venezuela!!! Felicitaciones por tus recetas fantásticas ...
How you don't have 1M+ subscribers is beyond me.
Heres to hoping that happens.
How about him using actual standard measurements like grams instead of little cups?
@@jhwheuer watch the videos. Everything is measured.
Fantastic..you’re a champion. Mine actually came out like yours. I doubled the recipe and shared with the neighbours. Very happy with myself and grateful for your honest and clear directions. Thank you.
Awesome, I love sharing baggies. Glad they worked for you
Great job on this. I’ll be making them this weekend!
Jon Vestal excellent! And thank you. Let me know how they turn out. Good luck
Thank you for the quick reply. I purchased the couche via the link link you posted and see one for the stainless steel dough scraper...unfortunately I cannot seem to find the link for the bowl.
This recipe works so well. I’ve done it a few times now and results are very consistent. Though I’ve been wondering if you live in a cool climate as my dough seems to rise and ferment in about half the times mentioned.
HI Brian, my name is brian and I love your bread videos ive watched every one of them so far just wanted to say thank you so much. Love brian
Ur so underrated... u deserve more subsss✊
Thank you! I hope TH-cam agrees some day.
that crunching bite sound is so satisfying !!! 😆
It's 10 at night. My wife will find me in the kitchen and say what are you doing. I'll say I am making baguettes.
Thats a good life.
What are you doughing? 😀
Brian, I was SOOOOOO GLAD to see you struggling with one sticking to your fingers! If it can happen to you then I don't feel as bad with my constant sticky struggles!
Perfect, as all your recipes! Only thing missing is detailed written instructions for each step not just ingredients... We have to go back and forward to see detailed steps of proofing etc
Yeah I do that for all new videos, at the time just editing the videos was taking me 40 hours and I didn’t want to spend the additional hour or two meticulously writing recipe. But now I do! Thanks for the feedback
I agree it would be nice to see detailed recipe directions. What I do is turn on "closed captions" to see his words. Slowly scrolling through the video, Brian's words can be easily typed up. I actually like seeing all the text because he adds so many tips along the way. It's a bit time consuming but well worth it if I'm going to attempt making his recipes.
I made these and they turned out awesome. I even ordered a banneton, lame, couche and bigass mixing bowl to cover them in the oven.
The best part is it makes the house smell like fresh bread for the whole day 🍞
So glad they worked out for you Dan!
Would love to see a written out recipe with instructions and times!
Should be in description.
I'm a bit blown away by how good these things are ... I've made a lot of "ok" bread, especially in the last couple years, but what you get with these, for how little work you actually have to do (once you get into the swing of it) is pretty crazy ! i guess the malt is part of the flavor magic, which now i know is a thing !
nothing I could get from any bakery around here would be near as addictive ... i've been putting them into the freezer the moment they're cool, and then eat them over the week .. although don't really last a week 😆 ... can't get myself to bake anything besides these right now, even pizza which i'm usually making all the time
thanks for the method, man !
i'm so lucky to be french, i eat this everyday for less than 50 cents lol (demi baguette from my local artisan baker!)
Sounds dope
I remember the day I arrived in Paris for the first time and looked out the window to see a young businessman walking down the middle of the street gnawing off the top of the baguette. It was the perfect Parisian vision.
Very elaborate information in order to bake a bread of high quality, thank you so much Brian.
Thank you for the recipe and good instructions! I made this on my birthday, so fun!!! It was a success. My husband bought back-up baguettes (in case mine failed for the dinner party) from a famous local bakery. We did a “blinded” taste test, the guests couldn’t tell any diff at all. When we warmed up the leftover from the freezer, this one turned out having more moist and better texture. Thank you again!
That’s great! What was the bakery?
@@BrianLagerstrom This is what I do for reheating for fresh baked
Thawed on the counter HOW TO REHEAT BREAD -Preheat oven to 400 F.wet top of bread either by running it under water or misting very well, and then baking for:
• 5-8 minutes for baguettes and buns
• 10 minutes for a loaf of bread.
Frozen, I preheat oven to 400 F, keep frozen bread in its aluminum foil and heat for:
• Loaf 20-40 depending on size of loaf
• Baguettes take 20 minutes;
• Boule takes about 40 minutes.
the tin foil keeps it from drying out and it's just like fresh-baked when it comes out of the oven.
I usually give it at least 20 minutes to cool down.
This was my first time making baguettes. My dough was very sticky but it worked out in the end. The family LOVED them. Thanks for the great videos!
I made these and they had the most open crumb I ever had on any bake. It was lacy inside and light. The crust was super crunchy. I didn't have the malt powder, but I think my bread flour has some malted barley in it. 10/10 This is my go to recipe for baguette.
You are so awesome for sharing this recipe. Mine came out perfect after following your step by step directions. Thank you so much.
Very simple, with fantastic results! This is the second baguette recipe I have used with great results, but this one is simpler -- a big advantage. Follow instructions to a T, and you will be well rewarded. Well done chef!
Used this exact recipe (minus malt powder) and method for Neopolitan pizza dough. Best ever!!!
Very encouraged that I can make baguette at home. One of the things I miss on moving from a European city to rural USA!!
bro! just made it!!!! the result came out unbelievable!! im amazed!!!
설명을 쉽게 잘 하시네요.
만들어 봐야겠어요.
thank you so much..
Just tried your recipe. KILLER. Easiest to make bread I've ever tried. Thank you so much.
I made these yesterday and they are great! Looked and tasted just like they came from a French bakery. Thanks!
Made these today. Really, really crusty, chewy, creamy just like you said. Thank you for helping us all become better cooks!
We are going to add 150gm of bread flour - proceeds to add 150gm of water
AND 150gm of room temperature water - proceeds to add yeast
to that we are going to add very small pinch of yeast - adds 150gm of bread flour..
NO WONDER my baguettes aren't ending up as good as the end result in video :)
jk / Baguettes are AWESOME! Loved the video & especially the explanation about handling sticky dough.
Best bread baking tutorial I have found on youtube
I wanted to try this right away, and used my active sourdough instead of poolish. My best results for baguettes yet! Thnx!
Thanks Brian
my second try even better. used the right stuff this time "Anthony's Premium Dry Malt Powder"...bags turned out darker...but the inside is sooooo creamy and wonderful. best baguette ever...i'm hooked. thanks again
Thanks for trying!
Thanks!
great recipe. fresh out of the oven with some french butter on top, it almost tasted like it did in France. The Pizza stone really makes a huge difference too. thanks brian!
Watched a lot of baguette videos, but liked yours best. Can't wait to try this. Thanks for doing this.
Super tutorial!! Wish me luck, I'm going to attempt this when the fall arrives.
I made these and they are outstanding. I was having trouble with kneading the dough by hand so I used my old bread-making machine to do it worked like a champ. Instead of taking the hot stone out of the oven, I used a pizza peel dusted with some flour and slid them in then covered with a big roaster pan worked like a champ.
My first time making baguettes and I've now made this recipe 2x in less than a week. Crowd pleasers both times. Love this recipe!
THANK YOU, FOR YOUR VERY HELPFUL VIDEOS! YOU MAKE THIS PROFESSION INTERESTING AND CREATIVE.
Tried this today, had to modify a bit as I did not have any malt. Finish product was still delightful. Broke in to pieces with a bit of olive oil and dash of salt. Quite delightful, light and fluffy on the inside, crisp and crunchy on the outside. Not ashamed to say I know what poolish is and how to use it to make good bread. :)
You're awesome. Your way of explaining reminds of Joshua Weissman. It's so 3asy to understand, and you always give us the relevant information, easily, precisely and without any confusion. I'm looking forward to see you blow all over YT, like Joshua. Thank you for your service 🎉
I'm a chef to be... and the key points you add to your videos are so helpful....
This is essential knowledge for living. Truly wish they could mandate pure simple bread be available where bread is sold. Simple flour, water, oil and salt. Elminate unnecessary preservatives and dough conditioners. Great video.
Hi Brian, I've been obsessed with watching your breadmaking videos, and your care and love for what you are doing really shows through. I'm 71, and have always baked, but just recently came to the conclusion that I should have gone to a baking school way back when. Now I'm too old, but I'm trying to follow videos and learn all I can from them. I followed your directions on this video so carefully, and had really high hopes...I baked it 20 minutes until the crumb was quite dark, not reddish, but more burned looking and took it out 1) It did not sing. 2) The crumb on my bread is very fine, not baguette like. 3) The crust is not crunchy. Boo hoo! Any suggestions are greatly appreciated.
Hey there, I made the recipe again today. Today it worked out perfectly. It's so delicious. Thank you so much.