Delicious homemade french baguettes recipe in less than 5 minutes of actual work.
Easy no kneading recipe.
French breakfast everyday!
I insist on 5 minutes of actual work, when the dough is rising or when it’s baking this is not actual work as you can (and should) do something else, as I get so many comments saying it’s not 5 minutes blablabla!
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Leave a comment and post your baguette pics on Tweeter/X or Instagram.
Cost
For those asking I’ve worked out that a batch of 4 baguettes costs about USD1.9 (EUR1.8 / AUD2.9) which makes USD0.47 each. This includes direct costs like ingredients, electricity but excludes oven depreciation and labour.
For comparison in local supermarkets you can get a similarish baguette for USD1.7. But this one is not on demand, not hot from the oven and I doubt you will impress anybody with it.
Tipping
Every time you make a batch think about how good are the baguettes, how much you save, how much satisfaction you get and how much love you can share.
With this in mind from time to time you can give me a tip. After 1.4 million views I got only 5 tips including 1 from me.
My Paypal tipping link (avg 10% fee) :
Or you can use the Super Thanks button on youtube (30% fee).
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Ingredients;
Flour 950g / 33.5oz, use baker’s flour or bread flour as called in the US (higher protein content, the one I use has 11.5g of protein per 100g)
Salt 2x good tsp, approx 16g / 0.56oz
Yeast 3/4 tsp, approx 2g / 0.07oz
Water 730ml / 25.7oz, I use filtered water at room temperature
Process
Part 1
Mix all the ingredients together until combined, you will see the dough will amalgamate into a ball, this should not take more than 2mn.
Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven.
Part 2
Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the dish and sprinkle again some more flour on top to avoid sticking. You will need a plastic dough scraper and make sure you’re not pressing the dough to keep the air inside.
Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5).
Take each piece and stretch it gently into a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you’re well organised cleaning included.
Bake at 250 degC (480 degF) for approx 25 mn in a pre heated oven depending how golden you want them.
Et voila.
Timeline
2mn mixing – 8/10h rising – shaping 3mn – baking 25 mn
Baguettes for Breakfast, mix in the evening and bake in the morning.
Baguettes for Dinner, mix in the morning and bake in the evening.
Baguettes for Lunch or else, mix in the evening and bake when you want them.
Google sheets link with proportions if you want to change quantities, click on file – download as excel to download it and modify multiplier cell
I missed a few things in the video:
1. The video says 900g of flour but it should be 950g, made a mistake and modified the subtitles accordingly but I can’t edit the video once posted. Note that it does work with 900g (I’ve tested) as it’s a very forgiving recipe, dough will just be a bit runnier. Sorry for the confusion.
2. I leave the bowl with the dough to rise in the cold oven. If ambient temp is cold or you’re short of time you can warm up the oven a bit before (45degC), turn it off and put in the bowl with the dough.
Or you can use lukewarm water instead of room temperature.
3. For baking oven settings on top/bottom heating (not hot air or forced air). If you have steam function you can use it. Oven to be pre heated.
Note on flour;
Use Bakers flour, also called bread flour or strong flour depending where you live.
Every flour is different so the water/flour ratio or hydration will need to be adjusted slightly, if you find the dough too runny reduce water.
Try a few different bread flours to see which one gives you the best result.
Note on ovens;
Every oven is different so you will need to try a few combination to find the right tray position to have the baguettes cooked evenly.
For the Aussie crew links to the ingredients I use (and no I’m not sponsored);
Wallaby flour 5kg bag from Laucke
Dry yeast
Sea salt, any one will do
And if you prefer Woolies or IGA you can find the same ingredients there as well.
Chapters
0:00 Intro
0:11 Combining ingredients
0:45 Mixing and rising
1:56 Shaping
3:52 On the grill
4:22 Baking
4:39 Baguettes are ready
4:54 Slicing the baguettes
5:40 Ingredients used
source
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36 Comments
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It's 5 minutes of actual work, when the dough is resting you're resting as well no need to watch it! This allows me to bake almost everyday to have fresh bread.
Please read the description before posting, I've added a lot of information.
As it's quick and very easy I encourage everyone to give it a go and you should be pleasantly surprised. And please post your baguette pics and flour packaging on my X/Twitter account (link in description) to help others.
OMG,Damn,ScheiBe that was easy and demistified. Thanx for this vid ! Baguettes forever,for all !!!!! C how easy it can be to feed the hungry ! Please donate to ur local food bank,along with this recipe ☮️ ☮️ Love u all. Believe it or not…humans can love each other…over bread
Love, love this recipe! Made it 5 times to rave reviews. Thank you, Voila!
LIAR
I don’t know how measured the time maybe the whole video is approximately 5 minutes. Look to rise up it takes 10 hours to bake 25 minutes. Maybe to make the dough take 5 minutes. Let me look how many time it took really. 5 minutes to making the dough than 10 hours to rise up and 25 minutes to bake. For me in total it takes 10 : 30 hours and minutes. And not 5 minutes that only clickbait
What is "Baker's Flour" equivalent to in the United States? All Purpose Flour, Bread Flour?
I have tries a lot of "Bread Recipes.
tis iOS the BEST!
Oh I want to make this recipe tonight that bread looks delicious!
Just got back from the grocery store 5 minute recipe can't wait this is going to be so good.
" Now cover and let the dough rise for….
01:30:00 hours
First time perfect!
Easy recipe and awesome results.
I tried to make this but I really don’t feel like measuring out 148 teaspoons of water. So I gave up. 🤔
Can I freeze after shaping?
For those of us who are non-metric: 900 grams flour = 7.2 cups | 730 ml of water = 24.7 oz | 250 C = 480 F
Wee wee !
This recipe is bullshit
let him cook (literally)
You just destroyed the myth of the french baguettes long process I'm trying thank you 👍
Voila! Merci.
Delicious
How to make baguettes in 5 minutes! First, let it sit for 8 to 10 hours…
You don't cut the baguette. The baguette cuts you.
900 grams of flour is over 6 cups, the video doesn't show 6 cups, am I missing something?
Thank you ❤
Novice here, can I use gluten free bread flour instead if regular?
Can I use AP flour?😅
THAT 5 MIN. JUST TURNED INTO 11 HRS.
Quand on parle pas cette langue, comment faire pour avoir la liste et quantité en français ? Merci
Do you turn oven fan on?
Excellent. Will definitely try. I thought it was really difficult. What kind of flour d you use ? Thanks
yum
What a clickbait, 5 minute baguette, but with 8-10 hours of rest time 😂
What are the instructions: quantity of ingredients, resting time, etc etc? Does anyone know please? I have not previously made any breads!, Thankyou. Joy
I've read the recipes in famous books, watched Michelin chefs and have up because of the complexity. Thought nothing to lose trying this one! The author wrote in the text that this recipe is forgiving-Its very forgiving. I am not an expert and this was amazing to make a number of superb loaves. This wasn't my assessment but by others! Thank you very much for the tips including the couple of critical do and don't. Thanks again!
Another tip if you use a water spray bottle for damping your ironing spray the water on this inside of the oven door a couple of times, it encourages crispness.
I made this and soon smelled burning. I found the dough had decided to migrate off the baking paper. One lot was hanging off the back and burning. One had rolled right off the paper onto the floor of the oven. See me in dressing gown at six in the morning scraping the dough into a tin trying not to burn myself. Also the bottom of the loaves did not brown so I turned them over for another 10 minutes.
I will do this again and use two metal baking trays. It was tasty and reminded me of bread from the local baker when I was a child in the fifties.