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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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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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
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The Easiest No Knead Baguette Recipe
Hi Bold Bakers! After two months of meticulous testing and tweaking, I have crafted the easiest no-knead baguette recipe that delivers crusty exteriors and soft, chewy interiors. Get ready to enjoy the heavenly aroma and irresistible taste of freshly baked baguettes.
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Chapters:
0:00 On this episode of Bigger Bolder Baking...
0:10 The Easiest No Knead Baguette Recipe
0:41 Making the Flour
3:22 Time to Ferment
3:58 Checking on the Dough
4:20 Knock Out the Air
5:28 Proof the Dough
8:03 Shaping the Dough
10:27 Last Proof
11:18 Into the Oven!
12:56 Time to Taste!
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????ABOUT GEMMA & BIGGER BOLDER BAKING????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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#baguette #breadrecipe #bakingbread
A decade of baking bigger and bolder with home bakers like you!
I’ve been fortunate to share my bold baking style with millions of fans on television and online: Netflix’s “Nailed It!”, Food Network’s “Best Baker in America”, Baker's Dozen on Hulu, and segments produced for The Today Show.
This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
Visit my website at for all written recipes including measurements and ingredients.
For brand partner or media opportunities, please contact me at: gemma@biggerbolderbaking.com
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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Baguette tray
Sandwich bread video
Cottage loaf video
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Disclaimer
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.
Music used
Blue creek trail By Dan Lebowitz
Ibiza Dream by Chris Haugen
Tupelo Train by Chris Haugen
Lazy river rag By Dan Lebowitz
Front porch blues by Chris Haugen
French Baguette The quicker poolish method
How to make French Baguette 2 using the quicker poolish method, easy step by step instructions from start to finish.
Here are 4 simple rules to follow when making these wonderful Baguettes.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is not strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here
Thank you again for watching, John ????
CIABATTA made easy at home.
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Sandwich bread video
How to make Dinner rolls video
Stage 1 The Poolish or Sponge
200g / 7oz Strong white bread flour
300g / 300mls / 10½oz Cold water
½tsp / 2g of instant or active dried yeast, if using fresh yeast 8 grams
Stage 2 The main Ingredients
500g / 17½oz Strong white bread flour
220g / 22omls / 7½oz Cold water
1tsp / 8g Salt
The Poolish or Sponge made earlier
Disclaimer
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. Thank You.
Music used
Blue creek trail By Dan Lebowitz
Front Porch Blues by Chris Haugen
Birds in flight By Dan Lebowitz
Lazy river rag By Dan Lebowitz
Mysteries By Dan Lebowitz
Ibiza Dream by Chris Haugen
BAGUETTE | Pan Francés con Corteza Dorada y Crujiente! - CUKit!
Mostramos cómo hacer Baguette o Pan Francés, una receta de pan casero con corteza dorada y crujiente en el horno de casa.
Obtendrás un pan rústico o barra rústica, ideal para sandwiches, bruschettas o simplemente acompañar tus platos de pastas con un delicioso pan baguette casero.
Además de la receta de baguette, compartimos todos los trucos y la técnica para lograr una mejor cocción en el horno de casa y obtener una corteza dorada y crujiente!!
Receta escrita:
Ingredientes
- Harina de Trigo 000 500 Gr. (panadera / todo uso)
- Agua 300 Ml.
- Levadura Seca 5 Gr. (o Fresca 20 Gr.)
- Sal 10 Gr. (1 Cda.)
*Rinde 3 Baguettes de 265gr. cada una.
Procedimiento
0:00 Preparar la Masa
1:04 Amasado
1:33 1º Descanso
2:00 Preparar para 2º Descanso
2:17 Cortar y Formar
5:07 2º Descanso
5:40 Greñado y Horneado
6:46 Resultado Final
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#Baguette #PanCasero
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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