The Easiest Actually Good Baguette You Can Make at Home

🔪MY GEAR:

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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.

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.

🎧MUSIC:

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!

[jcjordan]

Heads up to anyone who was trying to make this on a time constraint, it does not take 3 hours. Just the recommended times with proofing and rising add up to nearly 4 hours.

[simplyluxly]

225 grams warm water
350 grams bread flour
*(mix together briefly before going in with a wet hand, until combined)*

10g salt
*(cover your bowl and set it aside)*

8g yeast
30g warm water
*(stir together)*

*_LET EVERYTHING SIT 15 MINS_*

*(add yeast mixture to dough)*
*(use a wet hand to mix the dough)*
*(leave to rise for 2 1/2 hrs, checking in every half hour)*

[jeffreyknight]

Fantastic recipe and worked flawlessly. The only issue was eating 2 baguettes and a stick of butter in one sitting. Thanks for the good work. Please keep it up!

[edhenderson]

This technique is truly as you described. And it is presented in the most clear and concise way of making bread. I taught culinary for 20 years, but always sucked at baking. You’ve inspired me to tackle baguettes today. Thanks

[wildflower]

I've learned more effective techniques about bread baking from you than anyone else. I picked up a few more in this video. I bake all our bread now, and come up with some fabulous loaves! Thank you for sharing what you know in a very fun and easy to incorporate way!

[ehm]

I just made this with AP flour! The first attempt was a bit too wet, but when I halved the water that goes in with the yeast, it turned out perfectly 😊 who knew making baguettes was so easy?!

[TheEvie]

I really appreciate that you don’t need fancy cookware and single-use gadgets to make the baguettes! (Baker’s cooch cloth, lame, specialized baguette tray…) Thanks and greetings from New York City!🙏👍🏼🇵🇷🗽😋

[lagoya]

This is my new favorite bread recipe. My previous fave was Japanese milk bread but I needed something egg-free but still soft for my 1yo who is allergic. My gas oven burns kinda hot so I reduced the baking temp to 425° and I use parchment paper to cover the loaves for the first half of the bake. Turns out perfect!

[matteframe]

love seeing these techniques that don't need a stand mixer... finally getting better at pizza/bread making

[jeffhowerton]

I’ve made your other baguette recipe 3 times in the last week…. People kept taking them! They are amazing!

[joynerrperez]

I made this recipe yesterday using 1/3 whole wheat flour, but otherwise followed the instructions to a tee. Absolutely delicious and this was the best crust I've ever gotten in 5 years of baking bread at home.

[ehudriven]

I like to try out a different baguette recipe every once in a while, this is definitely the best one I've tried yet.

[vietd.]

I love that you shows us how u can do this kind of stuff with the hand, many other cooking youtuber just say can do by hand but they never show it. Some of us folks want to do certain recipes but are afraid that they fail, because they dont have the "right" equipment. So thank you for wetting Our hand for us.
PS: love the wet hand shot, looks very menacing xD

[bridgetmokaba]

I made this today, though my dough was a bit sticky it still turned out so well and crunchy. This was so easy to make thank you

[timkellyDR]

Brian I fell in love with your baking techniques and efficient use of gluten formation over what is probably obscure to most people. I am a native of the Chicago suburbs. For years I have sought a roll recipe that can stand up to a "wet" Italian Beef. I thought I would never succeed until you came along with just what I needed. Thanks so much.

[typhanygrier]

This baguette recipe rocks! Fist try and I hit it spot on. Awesome outside crust with a tender chew! It’s a favorite in my book!!!! Thanks Brian.

[elizabethcomfort]

Made these today! however, I was misunderstanding the time - expected 3 hours total - yet closer to 6 hours. The additional 90 minutes after the 2nd stretch got me! I thought that process was a total of 90 minutes. Did I get that wrong? Total proofing ended up 4 1/2 hours. the crunch, texture and flavor all on-point! yum!

[ffluvz]

I tried this recipe today and I must say it came out great! It does take a couple of hours but it’s worth it. I baked mine for an extra 2 minutes since I like my baguettes super crunchy. I will definitely be making these again!

[tanyasealark]

Hi Brian I made this bread last year and loved it! Never made 🥖 before. We are having a bad ice and snow storm here. The stores are either closed or out of stuff. This saved me money and cured boredom. I hope you realize you’re doing much more than teach us recipes with your videos. A million thanks 🙏

[xSunshinex]

A generous amount of salted butter, a generous number of slices of a delicious hard cheese and a few slices of freshly cut red bell pepper 🧀
Coffee, black☕ to go with it.
Heaven on a plate 🌻

Will definitely try this recipe, as I am growing tired of the store bought baguettes. Thanks 🥖