How to Make Sourdough Baguette at Home ( Very easy, ,no Knead. , No Sticky,No Messy,)

Music I use: Bensound
License code: 9RTYLCH8RENOTEQM

A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 centimetres and a usual length of about 65 cm, although a baguette can be up to 1 m long.

[Rob_]

Very nice……..I hear the crunch, my gums hurt…lol. It’s a lot of starter? I do mine overnight with just 50-75g starter. I’m older now but I grew up on crunchy Italian Bread. It’s all Grandma had……lol.

[jbdial]

Can you dissolve the salt in the water first?

[evanking]

Simple but life-changing, Chef. I will need to make a starter, but I won't buy a supermarket loaf once that is done.

[papagiorgio]

I’m imagining i put in some mozzarella, tomatoes, olive oil and some thyme.

[solo]

I bought that small red bag Caputo 00 pizza flour.
Is that flour good to make Neopolian 12 inch pizza ?

[robintabor]

So sticky after 24 hours I don’t know what happened and I don’t know how to fix it now. I think I need to add more flour somehow. Any suggestions?

[lainemelrose]

I'm interested to know if I made your 6 hour dough recipe which my family and I love buy the way.
If I make the 6hr starter and refrigerator straight away then can I use the next day and still be ok...
Great video this is as well
Much respect to your skills and advice

[ciaobela]

Loved this ! Thanks Massimo---Off to feed my starter so I'll have 200gm active SDS for your recipe..TY TY! Merci ;)

[nobbymorph]

Awesome, Massimo... so much time spent on presentation with other recipes, this is artisan level baking. Grazie mille

[GilK-pvwk]

can it be made with with poolish instead of sourdough?

[xmas]

Next day dough always tastes so much better. Is the bench flour semolina rimacinata or the coarse ground semolina?