EASIEST French Baguettes at home (actually) - Bake with Jack

Baguettes require practice right? That's just the way! So let's make it easy for ourselves by creating a recipe for perfect, crunchy, crusty french baguettes WITHOUT the pre-ferment, WITHOUT the overnight rest, and WITHOUT even kneading.

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0:00 HEY Homebakers
1:00 Weighing & Mixing
2:25 First fold
3:25 Second Fold
4:21 Divide
5:21 Pre-shape
6:37 Final Shape
10:53 Score & Bake
13:00 Result

[MrMoogle]

Just wanted to leave a comment here to say I tried this recipe and it came out delicious! For anyone who is curious, I used a standard large baking sheet with parchment paper instead of the stone and I still got great results. They weren't the most pro looking baguettes but I'm sure that gets better with practice. But the flavor, crust, texture, crumb, everything was spot on with way less work and prep than so many other recipes I've seen. Thank you!

[rlwalker]

I really like these "start to finish" videos as well as the videos that go into detail about specifics.
Well done.

[sergecrevier]

Hello Jack!
- No no no Jack. Not '' roll it '', but '' ROLL THAT THEME TUNE '' !!! ( Don't let me remind you again, lmao )
- These are really nice baguettes!! Perfection!
Thanks Jack & be well & safe.

[marybarrish]

Afternoon, Jack! The kids and I will be giving it a go tomorrow, here in Florida. They love watching you bake and can't wait to make some more bread!

[jvallas]

Your bread classes have given you an insight into what questions need answering, what info needs to be imparted, I think. This was a really clear and thorough tutorial. Thanks

[antoinehorguelin]

I just made it and it was honestly the best baguette making experience I ever had. Thank you Jack for this awesome recipe and for giving me the fever to bake bread all the time !

[nickdrury]

Jack, many thanks for the baguette recipe and method I’ve been waiting for. I’ve made several of your recipes and methods with a great deal of success. If I’m honest I was about to give up my bread making career till I came across you and your teachings.
My question I would like to pose is that, there is only my wife and I now at home. 4 baguettes is going to be to much for just the two of us at once. Yes I know I could halve the recipe but with the effort involved it doesn’t seem right. Is it possible to partially bake two of them then, vac pac or freeze to finish baking at a later date?
Keep up the great work - your a fantastic inspiration - certainly to me and I’m sure many others.

[Bevieevans]

Thanks Jack. This is THE best video on baguettes. No faff, straightforward and brilliantly explained. 😊

[amythompson]

Yesterday I tried your method for forming the baguette and I ended up with Gorgeous ones. I’ve been baking baguettes for Years, but always freaking out in the last stage. Thank you!

[anamae]

I absolutely love this recipe. This has everything I'm looking for in a good bread, incredible crunch and flavor. Thanks Jack!!

[susangordon]

👏👏👏👏👏👏👏👏 Beautifully done Jack! I am encouraged to attempt baguettes! Thank you! ❤

[johnbaute]

The narration style of this video worked very well - talking into the camera with the cuts to the bread. Nice work.

[misterdubity]

I've been doing stretch and folds without (consciously) doing that initial outward pull, @2:46, a tiny detail, but one I don't recall ever hearing anyone verbalize until this video. Thanks, Jack!

[spickett]

Thanks for a detailed baguette video! I'd love to see a whole video on scoring too!!

[graciekinkopf]

I could bake baguettes EVERY DAY with the recipe. I've tried 5 others and this is by far, the easiest with a great, consistent result. As you can see, my email profile photo is now baguettes!

[chatenboscha]

I like when you narrate instructions to your producers, it gives life to all the people behind the camera helping you film. Shout out to those unsung heroes

[didifutures]

I concur with all the other comments. This is absolutely the BEST video on baguettes. Clearly explained and demonstrated. No one does it as well as you Jack. As soon as I post this I’m jumping in to make these. I have been on a baguette journey and I have not had one success yet (just lots of croutons with the failures LOL). Thanks Jack…hopefully I can post some successes. 🥰

[alanbucke]

I'm assuming (being new to all this) that it wouldn't be too much of a hassle, if wanting to do some cold fermenting for flavour, to reduce the yeast slightly and pop in the fridge for 24hrs before starting to shape? I suppose a question would be whether I would need to do another fold after taking out of fridge to give some tension back?

[magdotdylan]

BEST BAGUETTE RECIPE EVER. easy to follow, no faff, and Jack boils down years of mastery in just a few short steps. Thank you !!

[angielemke]

Baguettes have always intimidated me, but your easy to follow methods in previous videos (and now this one as well) encouraged me to try. I paused the video midway through and just took it into the kitchen with me to work right along side you. The dough is proofing nicely and I'm excited to see how they turn out, first try of many to come, I'm sure. Thanks a ton for such amazing and simple to follow videos! Big fan, from the big state of Texas.