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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PIZZA STEEL:
CHALLENGER BREAD PAN:
BREAD LAME:
SERRATED KNIFE:
PARCHMENT SHEETS:
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
Easy Homemade Baguettes ~ Bread Baking for Beginners
Hi and welcome back to The Kneady Homesteader channel. Today we are making homemade Baguettes, using the same recipe we used for our Italian Bread recipe we made together last week. To watch that video first, go here:
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EASY French Bread under 10 MINUTES for 30 CENTS
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How to make Amazing French Baguettes at home
Today, we're making sandwich size baguettes for a Bahn mi video I'm making in a couple days, but whatever you do with them, these will make some of the best sandwiches of your life. The baguette recipe is basically identical to my focaccia bread recipe with some minor changes to the shaping and baking process.
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MISC. DETAILS
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with lav mic
Edited in: Premiere Pro #Baguette
Sources / Inspiration:
- The Professional Chef by the CIA
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Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Homemade French Bread Recipe
This Classic French Bread recipe will have you making your own bakery-style loaves in no time. These loaves are soft and chewy on the inside, with a perfectly crisp and golden crust.
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