Baguettes Masterclass with Patrick Ryan

Classic baguettes!
This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it.

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(We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch 😉

So, for the preferment:
450g strong (bread) flour
7g salt
290ml water
5g fresh yeast (or generous pinch dried yeast)

The rest of the recipe stays the same.)
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This dough produces 6-8 baguettes and the dough can be held in a fridge for up to 36 hours. If you do not wish to bake all the dough at once, simply take what you need, shape it and bake it, leaving the remainder of the dough in the fridge which you can return to at any time within that 36-hour time period. This will allow you to bake fresh baguettes day after day.

Or, bake all the baguettes in one go and freeze them. They're easily brought back to their crispy state by thawing at room temperature then dampening with water and heating the oven for about 10 minutes.

Don't forget, we love to see what you've been baking, so please find us on our social channels and show us what you've made!
Twitter: @ilovecookingire

And you can find Patrick on his socials
Instagram: @firehousebread

[ilovecookingireland]

We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch 😉

So, for the preferment:
450g strong (bread) flour
7g salt
*290ml* water
5g fresh yeast (or generous pinch dried yeast)

The rest of the recipe stays the same.

[caveman]

Someone give this man a TV show. He's second to none at explaining things. I bake a couple of Sourdoughs a week now because of his "how to" video. This is a new challenge.

[PlainSoleCout]

The past 3 days have allowed me to fulfill a lifetime ambition pertaining to being able to bake French bread. As a Frenchman, today has been amazing and very rewarding. At the age of 54, I made my first 6 Artisan breads. Amazing recipe. I am now also on the web searching for some ancient flour types. Thank you Patrick!

[HavenUpsurge]

This man is the most personable, heart warming soul I think I’ve ever seen on YouTube. I could listen to him for hours. His voice instantly gives me a calming and soothing feeling

[debrariley]

Please give Patrick Ryan his own bread channel. ! A joy to watch.. so informative.

[narcojauy]

Patrick is one of the most charming men. Give this guy an entire series.

[johnboyd]

I have used Patrick's sourdough recipe and techniques for a year now; absolutely perfect sourdough. Now this will be next! At 71, I'm glad to be able to feed good bread to friends and family. Many Thanks!

[j-soon]

Thanks so much. I made my first baguettes with huge success. The irony is that I'm French and an Irish taught me how to make it. Merci beaucoup mon pote 😉 c'était délicieux

[nickbriggs]

“This is what makes bread fat free, but only if you make it yourself” I love it!

[savitbharadwaj]

Patrick has one of the most soothing voices I've ever heard.

[wandam]

All I can say at this point is you rock my friend, thank you! So amazing to see people back in their kitchens again thanks to you. Everyone one of your recipies are explained and detailed to make it easy. Your recipes are the only one's I follow, thanks again from Canada.

[felipemaldonado]

2:43 "just a minute or so, that's all we knead" loved the pun!
Patrick, you're amazing explaining, I have learnt so much watching your videos.

[monicakummerer]

❤️💙 I love you !!!
Oh man
I went to culinary school in 1997

Got sick with 2- incurable cancers in 2011..
The most high healed me - in my bedroom
I was Seeking His face
Anyway
He let me climb out of the immune mess I put myself in - (with crappy foods )
I cannot eat anything processed
And I’m growing foods
Growing wheat
And I saw your sour dough master class
Well I made starter
Made bread
Was fabulous
And the cinnamon rolls were so good ...
I’m getting a belly now eating all this good bread !!!
Thank you

I can’t wait to try other breads

[Saknika]

I could watch Patrick talk about and bake bread for days. ♥

[davidbriggs]

Patrick, Thank you for this great recipe! I converted the water to grams - I weigh all my ingredients now. For the final dough, I used 350 grams of water to the 500 grams of flour - around 70% hydration. I baked 6 wonderful baguettes. I will incorporate into a weekly routine. Merry Christmas 🎁

[CiroGalli]

You know the recipe is good when they give you the proportions in grams and ml and not it spoons. Props for that!

[froggerny]

I finished making baguettes today for the first time, and they came out beautifully - picture perfect, singing and all. We couldn't keep our hands off of them, and the taste was second to none. Beautiful crunch on the outside, soft on the inside, great flavor - everything you promised in the video. Thanks for making this recipe so accesible to the home baker.

[AriesSupertramp]

Wow, someone who actually shows the inside of the things they baked. Also, one of the best baguette recipe videos I've seen here.

[trufflehunter]

indescribably magnificent. Thank you, Ryan. In Australia, bakeries sell these things they call "baguettes", trying to be fancy. But they're nothing but regular bread formed into long rolls with a typical regular bread texture. If you're lucky you'll find a rare bakery that knows that baguettes are a breed apart. You've nailed it!

[sojoudhussein]

I made this baguette and and it turned out amazing! My husband and I eat one loaf a day and i don’t think we’ll ever buy bread anymore.
36 hours does yield the best bread so wait if you have the time!
Thanks Patrick xx