The 5 minute baguette
Delicious homemade french baguettes recipe in less than 5 minutes of actual work.
Easy no kneading recipe.
French breakfast everyday!
I insist on 5 minutes of actual work, when the dough is rising or when it's cooking this is not actual work as you can (and should) do something else, as I get so many comments saying it's not 5 minutes blablabla!
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Ingredients;
Flour 950g / 33.5oz, use baker's flour or bread flour as called in the US (higher protein content, the one I use has 11.5g of protein per 100g)
Salt 2x good tsp, approx 16g / 0.56oz
Yeast 3/4 tsp, approx 2g / 0.07oz
Water 730ml / 25.7oz, I use filtered water at room temperature
Process
Part 1
Mix all the ingredients together until combined with the handle of a wooden spoon, you will see the dough will amalgamate into a ball, this should not take more than 2mn.
Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven.
Part 2
Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the bench/dish and sprinkle again some more flour on top of the dough to avoid sticking. You will need a plastic dough scraper and make sure you're not pressing the dough to keep the air inside.
Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5).
Take each piece and stretch it gently in a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you're well organised cleaning included.
Bake for 250 degC (480 degF) for approx 25 mn depending how golden you want them.
Et voila.
Timeline
2mn mixing - 8/10h rising - shaping 3mn - baking 25 mn
Baguettes for Breakfast, do the mix in the evening and bake in the morning.
Baguettes for Dinner, do the mix in the morning and bake in the evening.
Baguettes for Lunch or else, do the mix in the evening and bake when you want them.
Google sheets link with proportions if you want to change quantities, click on file - download as excel to download it and modify multiplier cell
I missed a few things in the video:
1. The video says 900g of flour but it should be 950g, made a mistake and modified the subtitles accordingly but I can't edit the video once posted. Note that it does work with 900g (I've tested) as it's a very forgiving recipe, dough will just be a bit runnier. Sorry for the confusion.
2. I leave the bowl with the dough to rise in the cold oven. If ambient temp is cold or you're short of time you can warm up the oven a bit before (45degC), turn it off and put in the bowl with the dough.
Or you can use lukewarm water instead of room temperature.
3. For baking oven settings on top/bottom heating (not hot air or forced air). If you have steam function you can use it.
Note on flour;
Use Bakers flour, also called bread flour or strong flour depending where you live.
Every flour is different so the water/flour ratio or hydration will need to be adjusted slightly, if you find the dough too runny reduce water.
You can't have it wrong and you don't need to be too precise either as it's a very forgiving recipe.
Note on ovens;
Every oven is different so you will need to try a few combination to find the right tray position to have the baguettes cooked evenly.
For the Aussie crew links to the ingredients I use (and no I'm not sponsored);
Wallaby flour 5kg bag from Laucke
Dry yeast
Sea salt, any one will do
And if you prefer Woolies or IGA you can find the same ingredients there.
French Baguette Recipe! (How To Make French Baguette) Williams-Sonoma Recipe For French Baguette
French Baguette Recipe! (How To Make French Baguette) Williams-Sonoma Recipe For French Baguette
Today I'm sharing a video where I show you how I make delicious French baguettes with only 4 ingredients! In this video, I use some special equipment. I use baguette pans and a couch. I describe all of this in the video. This is a tutorial from start to finish where you can follow along if you like. These baguettes take a time commitment. You start the dough on day 1, then knead/proof/bake on day 2. It is SO worth it! They are yummy! Crunchy on the outside and fluffy on the inside! I guarantee these won't last long in your home!
For the written recipe please check out this link:
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For a printable PDF version of my recipe French Baguettes, please check out this link:
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French Baguettes RECIPE:
You start this recipe on Day 1 and finish on Day 2
Yield: 4 baguettes
Ingredients
● 700 g bread flour ( 5 1/3 cups)
● 15 g active dry yeast ( 3 tsp)
● 17 g salt ( 2 3/4 tsp)
● 450 g room temperature water ( 1 3/4 cups)
Directions for Day 1
1. Add all dry ingredients to a large bowl. Mix well to combine.
2. Add water and combine to a sticky dough.
3. Dust with flour, cover with cling film and a tea towel; and leave dough in a warm area for 12-24 hours.
Directions for Day 2
4. On a well-floured surface, knead dough for 10 minutes.
5. Put dough back into the bowl, dust with flour and cover with cling film and a tea towel and let rise 3 hours.
6. Transfer the dough to your well-floured workspace and divide into 4 even balls.
7. Pre-shape your baguettes: Roll each piece into a log shape and place on a floured surface for 20 minutes.
8. Roll the dough out into the shape of the baguette.
9. Place each baguette on your floured couche. Cover loosely with cling film and let rest 30 minutes.
10. Preheat your oven to 450 F (230 C, gas mark 8). Place a pan filled with hot water inside the bottom of your oven.
11. Score the top of your baguettes diagonally 4 times, with a sharp knife.
12. Bake for 30-35 minutes until light to golden brown.
13. Let rest in pan for 5 minutes then transfer to cooling rack.
Tips
➢ Best eaten the same day you bake them!
➢ Special equipment: baguette pans and baking couche
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Thanks for watching!
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TIMELINE
00:00 Introduction
00:12 Day 1 Dough Prep
04:49 Day 2 Kneading/Rising
10:29 Dividing the dough
15:08 The baking couche
14:45 Shaping the dough
23:40 How to create steam
24:45 Scoring the baguettes
25:42 The baguette pans
26:55 Transferring the baguettes to the pan
28:11 How to clean your couche
29:06 Baking the baguettes
29:36 Baguettes are done!!!
29:45 Cooling the baguettes
30:21 Thanks For Watching!
30:39 CRUNCH!!!
#baguettes #frenchbaguette #breadrecipe
Disclaimer: This channel is for entertainment purposes only. I'm not a professional cook or baker, I just enjoy being in the kitchen and sharing recipes! This channel only supports positive energy! All negative, derogatory, inflammatory or bullying comments will be deleted, thank you! ♥
MAKE FRENCH BAGUETTES AT HOME | Baguette Recipe for the Home Baker
Read deal baguettes are hard to come by. This recipe and technique for french baguette shows you how to achieve the real deal at home. They have a perfect crust and bring out that crackery, toasty, creamy, tenderness that we look for in a great baguette. Enjoy!
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**TOOLS**
BREAD LAME:
COUCHE:
KITCHEN AID MIXER:
STAINLESS DOUGH SCRAPER:
ESCALI DIGITAL SCALE:
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BEGINNER SOURDOUGH:
FOR THIS RECIPE YOU WILL NEED
POOLISH
150g BREAD FLOUR
150g ROOM TEMP WATER (74-78F)
very small pinch of yeast (15-20 grains.)
RIPEN ON COUNTER OVERNIGHT
FINAL DOUGH
240g WARM WATER
400g BREAD FLOUR
ALL OF THE OVERNIGHT RIPENED POOLISH
2g YEAST
10g DIASTATIC MALT POWDER: **
11g SALT
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#frenchbaguette #baguette #breadbaking
Bread recipe - crispy crust soft airy crumb - french baguette.
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Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it’s mostly down time! You can do this!
WHAT IS A BAGUETTE?
When you picture a scene in France, do you envision a girl, wearing a beret, and riding a bicycle with a basket full of long loaves of French bread? Those long loaves are called “baguettes.” (The term comes from the Latin word for “stick.”) They are iconic, and France’s reputation for incredibly crusty and delicious baguettes is known far and wide.
They say that nothing can come close the bread you can get in France. I’ve never been, so I can’t say for sure, but I think you’d stand the best possible chance if you make it yourself. I mean, how could anything be better than a freshly baked loaf of bread?
HOW TO MAKE A CRUSTY FRENCH BAGUETTE
This recipe has just 4 ingredients: water, yeast, flour, and salt. But the results are magical. And it’s all because of the technique!
I hope in my video you will see in detail how to prepare a crisp baguette.
RECIPE:
Flour - 550g (+ flour for sprinkling)
Yeast - 7g
Salt - 1 tsp
Serum or water - 370g
Oil - 1 tbsp
Flax, sesame seeds per 1 tablespoon
1. Sift the flour and add salt, yeast to the flour and mix well. Add a little warmed up whey or can be cooked in water. The main thing is that the liquid is slightly warm.
2. Immediately with a wooden spatula, stir in a circular motion connecting all the ingredients until the flour is combined with the liquid. Stir literally one minute. And since I cook with the addition of cereals, at this stage just need to add flax, sesame seeds, you can add seeds.
3. Be sure to add 1 tablespoon of oil and again it’s good to knead the dough for about a minute.
4. That's it, now I’m sure to cover the dough with cling film and send for proofing in 40 minutes. The dough should increase several times.
5. After 40 minutes, carefully remove the cling film and growing wood. Be sure to test in a circle, turn over and again cover with cling film, wrap and leave for 40 minutes.
6. The dough came up so beautifully, so bubbly. Gently, I stretch it to crush toward the center. I will prepare 2 buggies and therefore cut the dough into two parts.
Now with my hands I knead each piece of dough into a rectangle. I turn each side back to the center. If the dough sticks, dust the work surface with flour. The second piece of dough is also doubled up and turned upside down. Which need to be covered with cling film, a towel and left to rest for 30minutes. And then look how the dough has increased again.
7. We form baguettes. Fingers knead the dough into a rectangle. It is necessary to roll the dough with a roll, but gradually, pinching each turn with your fingers. Ideally, you should get 3 turns. This is not difficult to do. We turn it “down” and form the dough in a long baguette (in the width of the baking sheet) Gently transfer to the baking sheet.
8. So that the baguettes do not lose their shape and grow up. Between them, we make a fold-side out of paper. We make the same folds-sides at the edges, holding them on both sides with towels. We cover with a film and a towel on top and leave baguettes for the last 30 minutes for detuning.
9. I also prepare a form where I pour hot water. Closed spiritual and warming up to 250 degrees down function. It should be hot and humid!
10. With a sharp knife, I make diagonal cuts for baguettes.
They are beautifully browned and opened.
The air temperature drops to 180 degrees, and the temperature drops 20 minutes.
#Breadrecipe #Bread #frenchbaguette #baguette #frenchbaguetterecipe #crispycrust
Easy No Knead French Baguette | You won't buy bread anymore after this recipe
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This Crusty French Baquette or Mini French Baquette Recipe is very easy, and you wont buy bread anymore after trying this. Water and Steam is the secret for a crusty bread. Thanks for stopping by.
3 ½ Bread Flour
1 tsp yeast
1½ Cup water
2 tsp Salt
#frenchbaguette #nokneadbread #homemadebread
Crispy Sub Baguette, You'll never buy a baguette again
How to make Crispy Sub Baguettes, simple step by step instructions, from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of anyone with allergies. Thank You.
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