Make Beautiful Baguettes With Claire Saffitz | Try This at Home | NYT Cooking
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.
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1 Dough 3 Baguettes - Easiest to Pro-Level
In this video I show you three ways to make a great baguette based on one dough recipe. Use my link to take advantage of Fable's Black Friday sale with up to 30% off and free shipping from November 10-27.
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????MY GEAR:
PIZZA STEEL:
CHALLENGER BREAD PAN:
BREAD LAME:
SERRATED KNIFE:
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DIGITAL SCALE:
HALF SHEET PAN:
HALF SHEET WIRE RACK:
KITCHEN AID MIXER:
INSTANT READ THERMOMETER:
MIXING BOWL:
BOWL LID:
DOUGH COUCHE:
BENCH SCRAPER:
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RECIPES:
*GOOD:*
▪225g (1c) warm water (90F/32C)
▪8g (2t) instant yeast
▪9g (2t) salt
▪350g (2 1/2c) bread flour
Combine water, yeast, salt and flour. Stir to combine then switch to a soaking wet hand and squeeze to continue mixing until dough is no longer shaggy. Dust with flour and knead for 2 minutes to build strength. It’s ready when you can tug a piece of the dough without it ripping.
Cut into 2 equal pieces, flatten each into an oval then roll and shape and roll as shown @1:20. Place both shaped doughs onto the bottom of a parchment lined baking sheet, cover with a foil pan (approx 17”x12”x4” / 43cm x 32cm x10cm) and let rise at room temp for 40-60min.
Spray baguettes with water, cover with foil pan again and bake for 25 minutes in a preheated 465F/240C oven, removing the lid after 14min.
*BETTER:*
DOUGH
▪225g (1c) water (90F/32C)
▪350g (2 1/2c) bread flour
▪9g (2t) salt
YEAST MIXTURE
▪30g (2T) water (90F/32C)
▪8g (2t) instant yeast
Combine 225g water & flour with a spoon then switch to a soaking wet hand to continue mixing until the dough is a solid clod. Sprinkle the salt on top of the dough while you mix your yeast. Cover & allow to sit at room temperature for 20 min.
Stir together yeast with 30g water. Allow to sit at room temperature for 20 minutes then add this yeast mixture to the salted dough & squeeze with a wet hand to combine. Cover with lid. Let sit for 30 mins.
Perform strength building fold as shown @5:40. Cover & ferment for 30 more mins. Perform a 2nd strength building fold. Cover once more & ferment at room temp for 1 hour.
Transfer to floured work surface. Flatten with your hands & cut into 2 even pieces. Preshape each piece as shown in video @6:39. Cover the shaped dough balls & rest at room temp for 15 mins.
Shape baguettes as shown @7:05.
Place both shaped doughs onto the bottom of a parchment lined baking sheet (or any flat surface), cover with a foil pan (approx 16”x12”x3” / 406mmx 318mm x 82mm) and let rise at room temp for 45-70min.
Transfer the baguettes (with parchment) onto a preheated pizza steel/stone. Spray with water, cover with the foil lid and bake for 25 minutes at 465F/240C, removing the lid halfway through.
*BEST*
POOLISH
▪150g (2/3c) room temperature water
▪Pinch of instant yeast
▪150g (1c) bread flour
Stir together water, yeast, & flour. Cover and ferment at room temperature for 12-24 hours.
DOUGH
▪Ripe poolish (recipe above)
▪240g (1c) water (90F/32C)
▪3g (3/4t) instant yeast
▪400g (2 3/4c) bread flour
▪11g (2 1/4t) salt
10g (2.5t) diastatic malt powder
Add poolish, water, yeast, flour, salt, and malt powder to a stand mixer with a bread hook and mix on low for 3 minutes. Once the dough is combined, increase speed to high (speed 4 on my kitchenaid) and mix for another 6 minutes.
Transfer to a bowl, cover, and ferment at room temperature for 30 minutes. Perform a strength building fold. Cover, rest for 30 minutes. Do another strength building fold. Cover, rest for a final 60 minutes.
Transfer dough to a floured surface & divide into 4 equal pieces (about 230g each). Preshape each piece as shown @11:15. Cover with a towel & rest for 15 minutes.
Shape as shown @7:05 (process is the same as “better” baguette shaping).
Proof in a floured couche, cover, & proof shaped loaves for 45-60 minutes. Score with a bread lame and bake in a preheated, semolina dusted challenger bread pan. Bake 465F/240C covered for 12 mins. Remove lid & bake for 12-15 more mins until crusty & golden brown.
CHAPTERS:
0:00 Good baguette mixing, shaping and baking
2:47 How to make food look nice (ad)
3:42 Finishing the good baguette
4:23 Mixing the better baguette dough
5:40 Strength building fold (better)
6:39 Shaping the better baguette
7:42 Scoring and baking better baguettes
9:16 Mixing bets baguette dough
11:05 Shaping and baking the best baguette
#baguette #baguetterecipe #easybaguette
The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
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HALF SHEET PAN:
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MY FAV STAINLESS BOWL:
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
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EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing
#baguette #beginnerbaguette #baguetterecipe
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
HOMEMADE BAGUETTE | No-Knead French Baguette Bread
This basic baguette can be made with simple ingredients without kneading. No-knead dough is normally sticky & super soft so shaping it is a bit challenging but the good thing is that Baguettes doesn’t need to be perfectly shaped. ????
✔️Ingredients
4 cups [520 grams] bread flour
1 & 1/2 tsp [9 grams] salt
1 & 1/2 tsp [5 grams] instant yeast
1 & 1/2 cups [360 ml] lukewarm water
*some flour for dusting
*some oil for greasing
⬇️CHECK THIS OUT TOO⬇️
FRENCH BRIOCHE
WHOLE WHEAT LOAF BREAD
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French Baguettes | Richard Bertinet | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Baguettes by the master of everything dough @richardbertinet. A French boulangerie classic cooked in Dome.
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