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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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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4 Ingredients! No knead bread! Everyone can make this homemade bread!
Hello friends! Please turn on subtitles in the following language. Thanks for watching.
#bread #breadrecipe #noknead
Ingredients:
1 + 1/2 cups warm water (370ml).
2 tbsp dry yeast (10g).
4 cups flour (500g).
1 tsp salt.
Cover with lid and Bake at 220°C / 428°F for 30 minutes. Then remove lid and bake another 15 to 20 minutes.
How to make French Baguettes at home
How to make French Baguettes at home simple step by step instructions from start to finish.
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Written recipe here
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Also, I have recently uploaded a clearer and quicker version of this baguette recipe using the poolish method if you want to have a look, here's a link to it,
How to easily make traditional French Baguettes at home.
Try my mini cheddar cheese BAGUETTES easy step by step recipe here
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To avoid common problems some people mostly encounter with these baguettes, follow this standard advice procedure and you won't go wrong.
1. Stick to the recipe rigidly, the quantities are very important for successful results
2. Use scales for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate
3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, 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 is not strong enough for making bread.
4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here
Any problems or inquiries I'm always here to help. And please let me know how you get on with the recipe.
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of new uploads. Good luck thanks again for watching, good luck.
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French Baguette - How to Make Baguettes at Home - No-Knead French Bread Recipe
Learn how to make French Baguette! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy No-Knead French Bread Recipe!
Perfect Homemade French Bread
Perfect Homemade French Bread only requires a handful of simple ingredients for perfect, bakery style bread at home!
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✅Ingredients
• 1 ½ tablespoons instant dry yeast
• 2 cups warm water
• 1 ½ teaspoons salt
• 4 ½ - 5 cups all purpose flour
• 1 large egg, beaten
✅Instructions
02:03 - How to use a French bread pan
1️⃣ 00:14 - In the bowl of a stand mixer, add yeast, water, salt, and 5 cups of flour. Knead on a slow speed until the flour has started to combine. Increase speed to medium and gradually add in remaining flour until dough pulls away from the sides of the bowl.
2️⃣ 01:15 - Transfer to a lightly greased mixing bowl, cover with a towel, and let rise until double in size, about 1 hour.
3️⃣ 01:32 - Divide dough in half. Roll each half into a large rectangle. Roll up tightly from the long end. Place onto a lightly greased baking sheet or into a french bread pan. Cover and let rise 30-45 minutes.
4️⃣ 02:28 - Preheat oven to 375 degrees. Use a sharp knife to cut diagonal slashes on the top of each bread loaf, about 1/4 inch deep. Brush loaves with beaten egg.
5️⃣ 03:17 - Bake in preheated oven for 35-40 minutes, until golden brown.
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French bread pizza (I seriously made a video about...)
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***PIZZA 1, TRADITIONAL BUT IMPROVED***
A long, soft French-style bread loaf
mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces)
grated parmesan
pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar)
olive oil
salt
Heat oven to 400ºF/200ºC. Cut the bread into long boats. Put it on a baking sheet and drizzle heavily with olive oil. Sprinkle on a little salt, get all sides of the bread coated in seasoning and oil, and position them cut-side down. Put the pan in the oven and toast the bread until the cut sides are just starting to brown, 5-10 minutes.
Take the pan out, flip the bread cut-side-up, top with a thin layer of pizza sauce, a dusting of parmesan, and mozzarella. Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), return the pan to the oven and cook until the cheese is melty and brown — I usually turn on the broiler for this part.
***PIZZA 2, OPEN-FACED PANINI ***
Sandwich-size ciabatta loaf
mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces)
grated parmesan
pizza sauce (I used Pastene 'Kitchen Ready' ground tomatoes mixed with a little olive oil, spices and a pinch of sugar)
fresh basil or parsley
butter
olive oil
garlic powder
salt
Slice the ciabatta into two boats. Heat an oven-safe pan over medium, and put in a big knob of butter. When the butter melts and starts to bubble, sprinkle in a little salt and put in the bread, cut-sides down. Use the bread to mop up all the butter and seasoning in the pan, then press the bread down with a brick or other heavy weight. Cook for a few minutes until the cut sides are just golden brown. Get the broiler (grill) of your oven heating to maximum.
Remove the weight, flip the bread around so the cut sides are up, dust them with a little garlic powder, and pour a little olive in the pan to fry the bottom sides of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, some big leaves of parsley or basil, a dusting of parmesan, and mozzarella.
Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), put the pan under the broiler and cook until the cheese is melty and brown.
***PIZZA 3, TOMATO ORANGE SAUCE, PANCETTA, GREMOLATA***
A big Italian-style loaf
mozzarella (I use Galbani whole milk, low moisture string cheese, cut into small pieces)
grated parmesan
a shallot
a can of whole peeled plum tomatoes (I like Muir Glen)
an orange
some diced pancetta or similar bacon-like product
fresh parsley
1-2 garlic cloves
olive oil
garlic powder
chili flakes
pepper
salt
Start by making the gremolata topping. Zest the orange, peel the garlic and pick a big pile of parsley leaves. Chop all three things into each other until fine. Set aside.
Make the sauce. Peel and roughly chop the shallot. Heat olive oil in a pan over medium-high heat and cook the shallots until just starting to brown, stirring constantly. Throw in 2-3 tomatoes, mash them a bit with your spoon, and cook until stuff on the bottom of the pan just starts to brown. Deglaze the pan with the juice of the orange, and take it off the heat. Combine everything with a couple more tomatoes straight from the can and puree smooth. Season with pepper and chili flake. This will give you enough for 2-3 pizzas of the size in you see in the video.
Slice the bread into large boats that will fit in your biggest oven-safe pan.
Put the pancetta into your big pan and turn the heat on medium. Let the fat render out and then start stirring when it starts sizzling. When the pancetta seems halfway to being crispy, take most of it out, leaving the rendered fat in the pan. Push the remaining pancetta into an area that will match the footprint of the bread, and pour a little olive oil in that area. Put in the bread cut-side down and press it flat with another pan or a brick or some such. Cook until the cut side is just golden brown.
Remove the weight, flip the bread around so the cut side is up, dust them it a little garlic powder, and pour a little olive in the pan to fry the bottom side of the bread. If using an electric resistance coil stove, turn the heat off. If using a gas or induction stove, reduce the heat to low. Top the bread with a thin layer of sauce, a dusting of parmesan, mozzarella, and the reserved pancetta.
Use a brush to liberally dab the exposed cut bread surface with water (to keep it from burning), put the pan under the broiler and cook until the cheese is melty and brown. Take the pizza out and sprinkle on the gremolata.