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.
Get the full recipe here
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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!
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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.
Do you a whole grain version of this bread?
Hi, are you giving a correspondence course?
Hi just wondering does anyone know if you can use sourdough starter instead of the yeast and how much of it ? Thanks
I just made this! yayy
The best baquettes I ever made! Thank you for the great video! No need to go to France any longer 😂 THANK YOU!
Why use a preferment instead of a sourdough starter?
This might seem like a nitpick but it's a serious question. After proving you put the first baguette on the tray seam side down (as I would expect) but for baguettes 3-6 you put them seam side up. Which way should it be? BTW been making your sourdough recipe for years now.
Who has 3 ovens??
Can you autolyse the flour and water first in the 2nd step to reduce kneeding time?
I made the dough just the way you said , and followed you directions and truly the best baguettes I ever made. thank you.
Chef Parick is great! Your demonstration and explanation are so clear that I have no problem to bake my singing baguette at all! I have a question, can this dough used as pizza dough? Thanks
getting really sick and tired of everyone thinking they are the masters shit, FO
I come back to this video every time I bake baguettes for a refresher course on shaping before I get started. VERY HELPFUL… especially for someone who only bakes baguettes a few times per year. ♥
This is the lowest hydration for baguettes I've seen on tutorials, even when corrected by the pinned comment, the hydration is only 62%. Nevermind I'll go for 70%
I sift the flour would that affect the end result?
I am not new to baking bread, but I just can't get anywhere with even the preferment. I did note the corrected water amount to 290 grams. He calls for 1/2 teaspoon, or 7 grams of salt in the preferment. I was surprised to see salt in a preferment, but his results look excellent so I will try it. But 7 grams of salt is about one teaspoon, not 1/2 of a teaspoon. So not knowing what he really meant, I used 7 grams of Morton's table salt. I put it in the fridge (38F) for 24 hours, and when I took it out it was still very stiff and barely had a bubble if I looked through the glass bowl. No bubbling on top..no real increase in size. Not at all extensible like his in the video after rising, even after coming to room temperature.
To me it seems like putting so much salt in the preferment, and then chilling it is mostly stopping the yeast from doing much. But this seems to work for so many other people here that I must be doing something wrong.
This is attempt 3, and the preferment has been in the fridge for 24 hours, and is now at room temperature for the last 3 hours. Finally I am seeing some signs of life, but it will take another 24 hours at this rate to make it look like in the video. I am using good flour and fresh (bread machine) yeast, so I don't think that is the problem. If this attempt fails too I will try the preferment with no salt. Or 1/2 a teaspoon, which is only about 3.5 grams, not 7.
If I can ask those who have been successful with following the directions of the video, how much salt did you use for the preferment? 1/2 a teaspoon? Or 7 grams?
Excellent video
One possible tweak: To up the flavor profile a bit, I’ve found it useful to modify the preferment/poolish by replacing a part of its flour (say, 1/4 to 1/3) with a “richer” flour, like pumpernickel, rye, or even whole-wheat.
Someone knows the desirable Tº when the dough ferment in the fridge?
Does all that work and can’t slice the bread properly haha😅
Mine did not turn out like this 😢 it was impossible working with the dough on Day 3, right out of the fridge. I had no bubbles.
altyazı Türkçe yok 😞
Could I substitute some of the flour for a rye flour?
Lovely recipe and great in depth directions, but I really miss one thing: The recipe in a printable format.
Really nice video. I especially liked the demonstration of the “window pane” test. Thanks.
With regards to thawing the frozen baguettes, a (slightly) alternative method I’ve found that works well for me is to take the frozen loaves directly out of the freezer, quickly run them under the tap, and put them into a cold (i.e. unheated) oven, preferably on a baking rack. Set the oven to 350F and heat for 20min. (Works great for other frozen breads: bagels, rolls, etc.)
In either case, I would suggest that, when you run the loaf under the tap, avoid wetting it on the top where the slash-marks are (that is, where the “real” crust has pulled back). My experience is that when water gets on these sections that it gets absorbed into the interior and can make it soggy.
I like your style in cooking can you please make a ciabatta lesson thanks
Which flour u used sir
the hydration level seems too low for me!!! I am only on day 1 – but anyone have any comments?
Just want to Thank you Patrick for sharing this recepie. I did make it and it worked wonderfully well. I am now following this on a daily basis and bake each day. My next challenge is to get into sour dough and for this I will use your sourdough starter recepie.
Hello, please any advice on how to freeze this bread? Should I pre bake it first or freeze it right after?… Here in Florida paying $5-$6 per baguette sounds like a great idea to make this recipe …. Thanks in advance 😊
I just noticed the updated quantities. After I notice my dough looking more like pizza dough. What is strong flour ? Do I just buy that in the USA or we know it by another name ?
Are you letting the dough warm up after removing from the fridge, before turning it out and knocking it down? The dough in your video is so much lighter and soft looking than mine is coming out of the fridge.
Thanks so much, thanks to this recipe I was able to make an overall great bread (twice!!!) You are my hero 😁
I used king Arthur bread flour and my dough was so tight it would not roll into a baguette. I let go and it would shrink back. Is the dough supposed to be room temp before you try and roll it? Video shows he starts using it right out of the fridge. I did use the correct amount of water. Thanks.
Absolutely the best brea I have ever made, thank you