I just want to applaud John here for continuing to answer comments on a 2 year old video. I've become quite an avid baker myself throughout this crazy year, so I appreciate a recipe for baugettes as they are sort of the "holy grail" of good baking. From one John to another - thank you.
Hi John , a case of nearly but not quite for me. Followed to the letter and they came out a little flat on my preformed trays . Lovely crust but undercooked inside and gummy. Nice structure though. Any ideas ?
Made these today John - (made the Poolish on Thursday and put it in the fridge - promptly forgot it) - TOTAL DISASTER - The recipe was easy I used the same Poolish, it was still alive, It mixed up fine, then I rested it and knocked it back easily - followed your instructions to the letter - placed it in the oven - kept a watchful eye on it - took it out of the oven after the time you described in the vid and then disaster struck - THEY WERE EATEN IN FIVE MINUTES - didn't even get a chance to freeze any down - I now have to make more each week for friends and neighbours - THANK YOU VERY MUCH lol - Gr8 all rounder this John best bread I have ever tasted.
Haha, Very well done Peter, yeah the poolish will last a few days in the fridge, I did a test run many years ago and had one in the fridge for a week, it was fine, I don't recommend that mind, but 2or 3 days will be fine.Well done again mate 😉
Ok. I did baguettes today using your original video with 4x45+20+12min receipt and they came up amazing, but all of them gone while hot in 15 min. My big family like it! Now I just did my poolish and ready for tomorrow! Thank you for great and very detailed receipt. I followed up to each gram and each minutes, and I got the best baguette I ever eat. And it was my first ever bread baking experience!
Thanks for watching Akim, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been baking bread at home for 10 years. All that time I've searched for a baguette recipe that actually worked. FINALLY, this is it. I've made this recipe 5-6 times in the past few weeks, and every single loaf has been "my best ever." Thanks John! I even found a kitchen scale in the cupboard and started measuring by grams rather than cups. It's so much easier. I haven't tried your original version, but I think I'll give it a go. Thanks again.
Very kind Rik Lyn. You'll find the longer version has better taste and texture. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
A glimpse there into a fridge actually being used properly - not a ready meal in sight, but lots of random little containers of odds and ends, leftovers and things that need refrigeration 👌
Dear Mr. Kirkwood, Thank you for this video. This is a technique that I'll have to trial. I've recently stopped buying store-bought bread. Due to economic reasons. I've already made my own couche based on your example. In addition, I've also followed another example from you and put aluminium foil around a piece of cardboard to make moving baguettes/rolls from the couche to the baking tray less of a headache.
@@JohnKirkwoodProFoodHomemade That and the eating... LOL I've been integrating various techniques and the end result always seem to turn out well. Using the spray technique in making Cypriot bread, for example. Or combining the spray technique, the stretch and fold technique, and parchment lined trays with a little corn meal sprinkled on it ( from the pizza baking world. ) together. Now, I'm trying to sort out how to do a poolish with a Butternut squash bun/roll recipe.
Just made this short recipe using some sponge/poolish which has been in fridge for weeks left over from learning sourdough. Wife doesn't like sourdough bread so after learning decided to switch gears. Previously have baked John's long recipe and found it favorable using APF. This short recipe turned out just wunderbar ! Lite delicate crispness with superb flavor profile which compliments butter. This will be our go to recipe for Baggetts. The recipe provided four medium sized Baggett. Used 150 g of poolish followed recipe as written added a small amount of flour as needed beyond recipe schedule. Baked on pizza stone. Turned loaves over to crisp bottom. Just so tasty... Thanx john 🤩
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
A note for U.S. cooks: Take to heart John’s advise about using weight measures rather than measuring by volume. It is the only way you can get accurate measurements if you double a recipe. Beyond that a U.S. teaspoon is 21% smaller by volume than it’s English cousin.
Mr. Kirkwood, your videos are a pleasure to watch, and your voice is soothing and also very authoritative. You definitely know what you´re talking about. Thank you!
Well thanks again...thanks for showing how doable Therese crusty breads are in our own homes. Your voice is very reassuring to me as a new Baker. I think if the world was blowing up and I watched your videos I wouldn't be upset at all. Hahahaha! Thanks again
Wonderful Gilad, I'm pleased you gave it a try my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Found your channel today, thank you so much for such an informative video! I wish more retired professionals like yourself would start CZcams channels to share their knowledge, one day today's experts will be gone and their trade secrets with them unless they are archived. You are doing a great thing for the next generations!
Dear John. Your wonderful recipe has reached far and wide. It is the most delicious baguettes we have tasted. I made delicious sandwiches with them for the whole family. Two vegetarian and three grilled chicken. We all (five of us) thank you very much for posting it. Will follow your other recipes too. Cheers from Singapore.
Not only were you a cook in England, now you are the Bread Wizard and we are your loyal subjects!!!! John you are awesome and I am from NY and rarely give anyone these accolades! Cheers
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake. Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
I’ve been obsessed with your bread videos. I started with this recipe today halfheartedly - because a) I had only spelt flour at home b) I did not have any space in the fridge for the poolish c) I did not (still don’t) have enough space in my freezer to freeze any leftovers. So I had to change quite a bit: reduce the quantities by half, use spelt flour (12,4gr protein) instead of strong white wheat flour and keep the poolish on the kitchen counter overnight (22,8 ° C room temp) instead of the fridge. Result: My poolish was like your 24 hour poolish. Throughout the following steps my dough was always a lot more stickier than yours and never rose as well as yours did on the video. I ended up doing a 3rd round of the 45 minute wait. But obeyed all the other rules about the method: the couche, the spraying, water in the oven etc. The final result was incredible. I cannot believe I just baked not just decent, but good baguettes! Not yet as good as in France itself, but I yet have to obey your rules completely and then decide. Thank you sir. Thank you kindly.
This is great! Thanks John you are an amazing teacher! So clear and such good tips. Trying these today. Gotta get the hang of baguettes because they are $2- $5 a piece in New York!!! Tired of paying so much when with KA bread flour, I can now make them at a fraction of the price!!!👍🏼🇵🇷🗽😋 Greetings from New York City:)! P.S. I wound up giving dough an extra 45 minute rising because high hydration doughs hate me😂 This was an all day process, for me. In the end, it’s worth it! 😋
Welcome to the channel my friend. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Blueberry Muffins profoodhomemade.com/blueberry-muffins/
I love your idea of stirring the dough with the opposite end of a wooden spoon! These look fabulous! Going to try with your idea of using a scale also. Thank you for the marvelous help!
Thanks for watching Donna, much appreciated. Very kind comment, thank you. Scales are the most important part of my recipes, try to use grams. A gram in the UK is the same as a gram anywhere else in the world, absolutely no ambiguity. ;o) Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb... Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Donna.
Hello John, I have just made some "polish" baguettes for a local charity which feeds families in distress, or elderly people unable to cook from fresh, all alone in farms. I kept one of the baguette for myself (selfish I am) and gosh it is fantastic. I used the flour T65 from Bakers' bit, from France, and I did this to try to have a white loaf but untreated, etc.. organic and also with some taste, as I was told by a French friend. I also cook your ciabattas, sourdoughs etc for all to enjoy, while I am clumsily learning to get better. I cannot thank you enough, the baguettes cooked in a normal oven have a great taste, crust and crumb. So: Thank you John for your hard work.. I do most of your recipes and even did the tea cakes ones for those in need and the smell was awesome. Your dedication to good work and good logical way to cook is marvellous. All the best wished to you and looking forward to improve my own skills and get more tips from you (well more than just tips, you are just teaching what is essential).
I will echo that, Nicholas! I didn't get much rise after 9 hours, but went ahead despite that and got 4 rather nice baguettes, about 2 inches in diameter. Good crumb, texture and flavour, and just what I needed for tonight's wine tasting. I think that my problem is that my fridge is quite cold. Next time, I will either let the poolish rise for an hour or two before putting it in the fridge or perhaps go for as much as 12 hours.
Today I tried your recipe. I had made the poolish the night before and kept it in the refrigerator. In the morning, since it had not risen or looked frothy like in your video, I left it on the counter for about two hours. It's alive. I did follow your instructions. The result is excellent. Thank you so much.
Thanks for watching Faye, much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thanks for watching Marija , much appreciated. Very kind, thank you. Happy new year my friend 😃👍😉. Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Marija. As I have no way of knowing at first glance, my apologies if you have already subscribed.
Made first batch a month ago, and turned out awesome. Making 2nd now. Great video people love it. Amazing how something like bread making is so old and basic but yet no one does it.
Thanks for the video which is self-explanatory. I have never tried my hand at making bread or baguettes, but after following your easy steps with such detail, I managed to make very good and tasty ones the first time. I shall continue to watch your videos for good and successful recipes.
Thank you so much for your incredibly kind "$ SUPER THANKS" . Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
What a great video! Thanks! After following your instructions a few times, I noticed a couple of things: first, my fridge must be much colder than yours, because my poolish doesn't foam up the way yours does. I think I may try it tonight by just leaving it on the table--I've seen others that just recommend room temp for poolish, so maybe it'll help. Also, I think my flat is much cooler than yours, so the 45 minute spells had to be extended, as well as the time in the couche. I also extended it to 3 rests instead of just two (kinda mixing your original with this!) and that seemed to help. I had to get an oven thermometer to learn that mine is way below what it claimed. In the end, I set the oven at max (550) and it barely got above 500. Getting the crispy brown crust was much easier this way, though. Anyhow, thanks again, I plan to keep watching your bread videos!
same thing happened to me. my fridge is set to cold. My poolish didn't even rise up. I waited all night thinking i will have a good bread and it didnt happen.
It is working!! you just don't see the activity because of the cold, take it out of the fridge 2 to 3 hours before starting the recipe, and you'll see it start to activate visually.
Thanks for watching Dianne, much appreciated. Pleased to be of some help 😉👍 . I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Dianne.
Fantastic! Go for it. Thanks for watching my friend. My latest Cheese video recipe. Cottage cheese czcams.com/video/Fu6fxs6GLH4/video.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
Thank goodness I have bread flour in my cupboard, in these terrible times at least I have at last learned how to make wonderful bread at last. Never had time before! Wonderful clear instructions - thank you so much, will try to make sandwich loaf next. Thankyou for sharing your skill with us. Stay safe.
Thanks for watching Lesley, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
John i,m a Geordie just like you, so I understand you very well. Let me tell you I've become a baker thanks to you. All my family and friends look forward to the days I bake. I must commend you on your clear and precise teaching skills. I also commend you on your excellent video skills, being a freelance video cameraman myself. Maybe we should get together some day and combine our trades. I see others have also mentioned your voice is perfect for voice overs in the film and TV world.
Hi John, you're amazing. I just found your channel and was thinking of making bread; but, would likely make a baguette. All the secrets of saving money on cookwares are just unbelievable. I was about spending some money on the couhes baking cloth and trays; I guess I do not have to buy those anymore. Thanks, more wisdom sharing and good health to you.
I recently made John's baguettes and they came out a bit flat so I bought a baguette baking tray (from Sainsburys in England) and they now come out perfectly shaped. Trouble is now I have to go on long cycle rides to lose the calories!
Thanks for this little speed up! Although I must say I really enjoy the long version, it´s just more manual work what is what I really like about making bread/baguettes myself.
Thanks for again for watching Chris, much appreciated my friend. Yeah the longer version is a better baguette but this one isn't far behind, hopefully more people will try this version instead of being put off by the longer recipe.
Thanks for watching kemangi much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉. Bless you and yours too
Thanks for watching 33, much appreciated. Pleased you like the channel. Please like share and subscribe for more great video recipes every week. Apologies if you have already subscribed 😉
Thank you sir! I didn't knew I could bake, every time I tried before the results were mediocre at best. But with your excellent instruction and exact recipes I managed to make baguettes that actually were good!
Thanks for watching Niklas Paulsson , much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I came back to tell you, this is a receipe i may do,. You simplified it. I don't have to be turned off my having to purchase expensive tools. I know most of the chefs are awesome but i can get up & one day bake without making a trip to the store. I nearly turned off when the couche was mentioned but i use to live were i could get french bagettes & loved them, then you mentioned the cooton pillowcase & i stayed with you. Watching was good & little tips about the dough will be helpful, i've slready been down the sticky path. Thank you
Thanks for watching Claudine Ann, much appreciated. Even though I am a professional chef, I try make all my recipes as simple as possible for my viewers to attempt. Please like share and subscribe for more great video recipes.
I have never had much success making bread, but i made baguettes using the longer method yesterday. Followed the directions scrupulously and they were perfect! Big thank you!
I already have some experience with cooking and this was the first time baking bread following parts of your recipe (the poolish I left in the fridge for 24 hours). I reduced the amount of ingredients of your recipe by 50% for making only 3 200g small baguettes and used 2% salt by the weight of flour (7g salt). The recipe was delicious, next time I'm thinking of doubling the quantities (maybe to make 6 250g baguettes with 40-50cm). I can't wait to make Ciabattas following the same Poolish method. Thank you!
Thanks for watching Louis S.W, much appreciated. Very kind, thank you 😃😉👍. Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ Apologies if you have already subscribed, I losing track of names 👍😃😉
John, I made the baguettes with the poolish method but four 45 min rises as in your original recipe. I rested and turned the dough in a large metal bowel with little degassing. I made three large baguettes, baked on a stone at 230 celsius but needed to bake for for a little over 30 mins as I like mine a little darker. They turned out great with larger holes in the crumb. One thing I learned, turn the bread over-bottoms up- for the last 3-4 mins to ensure the bottom gets done. Thanks for your advice and more importantly thanks for you videos and instructions.
Fantastic Daryl! I'm pleased they turned out well. Thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/ Also here are links to my two accompanying videos. Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/ And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
Thank you so much for sharing your knowledge! I appreciate that you share the American/non grams measurements even though they're not your favorite, because it makes these accessible to us non-metric bakers who don't have scales. I also greatly appreciate you explaining WHY you do each step, because the understanding about the purpose of those quick rests translates into other recipes. It makes me want to watch more of your videos to see what else I'll learn that I thought was unnecessary in other breads. Do you personally prefer this method, or will you stick with the four 45-minutes version? God bless!
Thanks for watching Isaiah 53 Design, much appreciated. I like both this one for quickness, the other for taste, there plenty are other baguettes on the channel too👍😃 Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Wow, thank you! Very kind. Thanks for watching Vivian, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Done a few of your quiche recipes in the last few weeks, They are Delicious home made, no more supermarket ones for me, I'm going to try the pease pudding next. then move on to your delicious bread making, Thank you, John :-))
Another knock-out video John - and thanks for the shorter version - it just means I'll make the baguettes more often. I also love your precision in weight-measuring - I have to admit to doing the same thing!
It's a good method to follow my freind. Some extra info for next time you try. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you so much John! I made these twice in the last week. They turned out even more flavorful than the first recipe baguettes (which were also very, very good)
Many thanks Terry, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
Hello John I finally gave my 1st trial at your 2nd French baguette ( with the polish made on the eve ) ... it turned out WONDERFUL, my whole family loved them ... any address where I send u a picture ??? Now my friends will also try your recipe. It’s such a winner. Thanks. 😘🎉
John, I’ve never commented before but I watch your videos all the time, especially the bread videos. I’m having a grand time going back and watching older ones. I just ordered some beef suet on Amazon so I can make a few of your savory dishes. Your videos are wonderful. Real food that real people like and can make. I hope you never stop.
10:56 Normally at this point, bakers use to transfer the raw baguettes to a long flat piece of wood by flipping them with the cloth. Then is easier to transport them to the tray. I love your peaceful and relaxing voice. Thank you for sharing this awsome recipe. Congratulations for the result!! I will try this for sure. Greets from Buenos Aires.
Thanks for watching Berenice, much appreciated. Very kind thank you. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you for this. Clear, straight forward and easy to understand. I do have a technical question: why would the crumb be tighter on a baguette made with a poolish vs your other method?
I have a list of all your videos I want to watch. I love making bread. Been at it for almost 50 years, but there’s always more to learn, more to try. It’s a miracle I haven’t had to get a carpenter here to make the doorways wider.
Thanks for watching John. much appreciated. This guy is too old to start a new career John but thanks for the suggestion 🤣😂👍 . Here is the channels website if you want extra info and more great recipes profoodhomemade.com/ just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
John, you are just an amazing baker, I've watched and baked most of my life, but only my grandmother was of equal to your touch, the way you handle the dough, all of it. I never could make my rolls as light and perfect as hers and I think it's because my dough wasn't moist enough. I just finished your other baguette recipe, and had the best I've ever made myself, not as good and crusty as yours, but my dough is better. Thanks much.
Fantastic! I'm pleased you gave it a try my friend. My latest video recipe link for. No knead rustic crusty loaf. czcams.com/video/jEmnZwQcPzU/video.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/ Also check out my Christmas playlist czcams.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
We could spend a small fortune going to chef school, or sit at home and watch the pro's who are secure enough in their trade, to share their years of experience and wisdom for free. Much appreciate your videos Mr. K.
Hello from Canada! Learning bread-making - while waiting for COVID-19 to pass by. Your CZcams videos provide great learning. Thanks. One question keeps coming to mind: is it possible to fridge the dough - if yes, is there a “best time” to do it? I would like to make 6 loaves on the weekend, then bake one (or two) loaf (loaves) per day over the rest of the week.
Glad you enjoyed it Ludwick. Thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Welcome aboard, and thank you for supporting the channel. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Made the baguettes using your original method, amazing best baguettes I have ever made. Unfortunately one of our grand children and one of our daughters visited and the baguettes are no more. I will try the second method next as it's quicker so I can keep up with the demand from the test of my family now that the words out. Excellent videos, easy to follow good luck with other recipes.
Thanks for watching Ayanna, much appreciated. Strong white bread flour has a higher protein content than plain or all purpose flour. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
What an inspiration you are John. Ive followed your instructions for the quick method and now have six of the nicest tasting baguettes ever. Much tastier than shop bought ones.
Thanks for watching K, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Just found your channel and just finished watching your other baguette recipe the one that takes 4 - 45 proofs. In reading one of the questions, you replied and mentioned this video. I will definitely try this one since it saves so much time and the results look good. I look forward to exploring your other recipes. Your instructions are simple and easy to follow and your voice is very calming and easy to listen to. Thank you for posting.
A friend of mine gave me your recipe! This by far was the easiest and best French baguette recipe! I have to make every few days since they get eaten up so fast! Thank you for the clear & easy to follow direction in the video!
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
I have made the Baguette’s using your previous method published, result were truly amazing. I will make this Poolish tonight and give these a go as the others were so wonderful. Awesome crumb with wonderful crusty exterior. These should go well with real butter and raw honey. Thanks Sir, my Family and I appreciate your wonderful recipes.
Hi John, since "centuries" I try to make rolls we have in Germany, or a perfect Baguette. Everytime the dough was too solid, the baked result heavy like stones. Today I made the Baguette poolish method. I used wheat flour Type 550 (in Germany), italian is Type 00 and in France Type 55. Unfortunately the dough was very sticky and difficult to get in shape. I had to take some more flour during the forming process, for that reason the surface of the loafs has not been perfect. But this time the result of consistency, smell and taste was sensational, fluffy like made by a bakery, and all without chemistry. Very good idea to use a pillow case for rising the baguettes instead of an expensive bakers cloth, it worked very well. Since 35 years we have been on holiday in France on the Dordogne in the Périgord in a holiday home. This year I will surprise our landlord with a typical French baguette, made by a German tourist. Thank you for the nice recipe and the very good instructions in the video. bcashde from Germany
Thanks for watching BD, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Hi John, I just found out that wheat flour typ 1050 we can get here in Germany has about 12 g protein per 100 g. Next time i try this flour. Best regards bcashde from Germany
It is so soothing to watch you work and listen to your narration. This is the first I've heard of the "poolish method." Excellent job on your videos, teaching, and especially the baking results! Thank you!
Your videos are fantastic! I’ve already gotten so much better at bread baking and I only started watching your videos a week ago. You explain and show every step so well and make it easy to follow along😊 Thank you!
So welcome my friend. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Another fantastic recipe John. I made these to bring to my mother in law's today and they were a smash hit! You make baking so accessible and enjoyable with your simple instruction and reassuring voice- you are a gem!
I decided to split the difference. Made the poolish and left the dough to rise 3 times, as I wasn't confident with the liveliness of my yeast. I tried making baguettes at home in the past with extremely limited success. Mr. Kirkwood's recipe is hands down the best baguette I've ever baked at home and may taste better than (almost) any I've had, even in France. Thank you for your videos!
Thanks for watching MsYuki1, much appreciated. Very kind thank you. Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thanks for watching Martin, much appreciated. Very kind, thank you my friend. just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thanks John for Your kind reply, I checked Your other videos ... they are GREAT! We have flour 550 in Germany which has 12,5% protein and the result is wonderful. I love the poolish method but the baguettes are gone so fast ...
Wow, thank you Launa. Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals czcams.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Glad you enjoyed it Phuong Vo. Some extra info for next time you try. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Fantastic! Go for it. Some extra info for next time you try. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thanks for watching Mila, much appreciated. Very kind thank you. Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I’ve followed your recipe until I had to take them out of the oven after the mentioned 16 minutes. They were not completely done, so I let them bake for another 15 minutes and they turned out golden brown. I didn’t use strong bread flour but just all purpose flour because we don’t get the strong bread flour during Corona time. Thank you so much for this beautiful recipe🙏
I use a fan assisted oven in the video. Which runs hotter than indicated in the video. Increase your temperature to 445°F/ 230°C next time, and you'll see a big difference in the results. Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thanks for watching Toxey French, much appreciated. Very kind comment, thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
Thanks for watching Judy, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/ Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help. 1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results. 2. Use digital SCALES for all of the measurements including the WATER, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. 3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread. 4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478 I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend. Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Thank you for your thoughtful, careful response to my comment. I have tried all of your approaches to the baguette already! this is about my 6th practice run. Yesterday turned out brilliantly!! I was so proud of it I gave 5 away and my husband and I shared one with corn chowder. I started a new batch with some newer yeast that I borrowed from a neighbor. Yeast has been difficult to buy in the Covid pandemic this month, and I live in a small town. I am trying to use up ingredients that I have already and clean out my fridge and pantry a bit. I used your CZcams clip about 2 years ago for the first time because I teach Foods Classes in out High School here. The students love to work with yeast and I love to keep learning ways to be successful with it. So....... I am excited to see how this newer yeast contributes to the process. I am so used to thinking of yeast needing warmth to grow that I just tried to give it more time at room temperature. It made a good difference for me yesterday. We had a very crispy crust and gorgeous large air holes inside. I was thrilled! The flavor was wonderful too - just enough salt but not too much. Yesterday I was typing your recipe out for my students next year while watching your Ciabatta video :) Also, I have a bag of bread gluten in my pantry which I tried once and will experiment with again. I am intrigued to know your background in baking/cooking? Did you learn by experience or have you been to a cooking school at some point?
Thanks for that Judy, I'm a retired simple self taught, self employed, general chef, I ran our family catering business for many years, our son now runs the business, or what's left of it with this awful CV situation, he's temporarily stacking shelves in our local supermarket at the moment, but I'm sure the business will recover once it's all over. Please stay safe.
@@JohnKirkwoodProFoodHomemade Wonderful that you learned such a valuable set of instruction on your own. You must be inquisitive and careful to make good changes. I'm sorry to hear about the downturn of your family business. It's an unprecedented challenge for us isn't it? It makes bread making a comfort for our families.
Tried this recipe today and thank you John. Worked like a dream. I tried a different recipe using a Poolish from another baker at the weekend and I was very disappointed in my results. Not today I’m delighted and have 6 baguettes for tea - well 5 1/2 and I had to taste one 😉
Fantastic!, great job Rachel. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
I just want to applaud John here for continuing to answer comments on a 2 year old video. I've become quite an avid baker myself throughout this crazy year, so I appreciate a recipe for baugettes as they are sort of the "holy grail" of good baking. From one John to another - thank you.
Wow, thank you! John. Much appreciated.
Now 3yr old
No he is not. But nice video
Hi John , a case of nearly but not quite for me. Followed to the letter and they came out a little flat on my preformed trays . Lovely crust but undercooked inside and gummy. Nice structure though. Any ideas ?
@@rodtheshooterMaybe cook a little longer.
I think you were born to teach. And, I love that you scrape your bowls as opposed to wasting which drives me mad.
Very kind, thanks again for watching, me too my friend, it's one of my pet hates.
I shared a link to your site because you hasve earned my respect and admiration........ Thank You for sharing your TALENTS
hi I will like to know if you can make white bread recipe with vital wheat gluten. thanks you so much.
Made these today John - (made the Poolish on Thursday and put it in the fridge - promptly forgot it) - TOTAL DISASTER - The recipe was easy I used the same Poolish, it was still alive, It mixed up fine, then I rested it and knocked it back easily - followed your instructions to the letter - placed it in the oven - kept a watchful eye on it - took it out of the oven after the time you described in the vid and then disaster struck - THEY WERE EATEN IN FIVE MINUTES - didn't even get a chance to freeze any down - I now have to make more each week for friends and neighbours - THANK YOU VERY MUCH lol - Gr8 all rounder this John best bread I have ever tasted.
Haha, Very well done Peter, yeah the poolish will last a few days in the fridge, I did a test run many years ago and had one in the fridge for a week, it was fine, I don't recommend that mind, but 2or 3 days will be fine.Well done again mate 😉
Ok. I did baguettes today using your original video with 4x45+20+12min receipt and they came up amazing, but all of them gone while hot in 15 min. My big family like it! Now I just did my poolish and ready for tomorrow! Thank you for great and very detailed receipt. I followed up to each gram and each minutes, and I got the best baguette I ever eat. And it was my first ever bread baking experience!
Thanks for watching Akim, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I've been baking bread at home for 10 years. All that time I've searched for a baguette recipe that actually worked. FINALLY, this is it. I've made this recipe 5-6 times in the past few weeks, and every single loaf has been "my best ever." Thanks John! I even found a kitchen scale in the cupboard and started measuring by grams rather than cups. It's so much easier. I haven't tried your original version, but I think I'll give it a go. Thanks again.
Very kind Rik Lyn. You'll find the longer version has better taste and texture.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
A glimpse there into a fridge actually being used properly - not a ready meal in sight, but lots of random little containers of odds and ends, leftovers and things that need refrigeration 👌
I recently got into baking and I am learning a lot from your channel. Your recipes are crisp, clear and concise.
Very kind, thanks for watching my friend 😉 much appreciated.
Dear Mr. Kirkwood,
Thank you for this video.
This is a technique that I'll have to trial.
I've recently stopped buying store-bought bread. Due to economic reasons.
I've already made my own couche based on your example. In addition, I've also followed another example from you and put aluminium foil around a piece of cardboard to make moving baguettes/rolls from the couche to the baking tray less of a headache.
Fantastic CDI, I'm pleased you are enjoying the baking prosses.
@@JohnKirkwoodProFoodHomemade
That and the eating... LOL
I've been integrating various techniques and the end result always seem to turn out well. Using the spray technique in making Cypriot bread, for example. Or combining the spray technique, the stretch and fold technique, and parchment lined trays with a little corn meal sprinkled on it ( from the pizza baking world. ) together.
Now, I'm trying to sort out how to do a poolish with a Butternut squash bun/roll recipe.
Just made this short recipe using some sponge/poolish which has been in fridge for weeks left over from learning sourdough. Wife doesn't like sourdough bread so after learning decided to switch gears. Previously have baked John's long recipe and found it favorable using APF. This short recipe turned out just wunderbar ! Lite delicate crispness with superb flavor profile which compliments butter. This will be our go to recipe for Baggetts. The recipe provided four medium sized Baggett. Used 150 g of poolish followed recipe as written added a small amount of flour as needed beyond recipe schedule.
Baked on pizza stone. Turned loaves over to crisp bottom.
Just so tasty...
Thanx john 🤩
Fantastic H! I'm pleased you gave it a try my friend and it turned out well.
Hello John,May God Bless you for this wonderful and easy procedure of making a baguette.i just made mine today.Thank you! greetings from Philippines 😊
Thank you, and thanks for watching my friend. Here is my latest pie video recipe. Steak & Creamy Peppercorn Sauce Pies profoodhomemade.com/steak-and-peppercorn-sauce-pies/
A note for U.S. cooks: Take to heart John’s advise about using weight measures rather than measuring by volume. It is the only way you can get accurate measurements if you double a recipe. Beyond that a U.S. teaspoon is 21% smaller by volume than it’s English cousin.
Thanks for that!
Mr. Kirkwood, your videos are a pleasure to watch, and your voice is soothing and also very authoritative. You definitely know what you´re talking about. Thank you!
Thank you kindly Fernando, much appreciated.
Well thanks again...thanks for showing how doable Therese crusty breads are in our own homes. Your voice is very reassuring to me as a new Baker. I think if the world was blowing up and I watched your videos I wouldn't be upset at all. Hahahaha! Thanks again
😂😂😂 Thanks again for watching barb, much appreciated.
Absolutely love listening to your voice! My baguettes are in the oven right now
Wonderful Gilad, I'm pleased you gave it a try my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Farmhouse sandwich loaf profoodhomemade.com/farmhouse-sandwich-loaf/
Found your channel today, thank you so much for such an informative video! I wish more retired professionals like yourself would start CZcams channels to share their knowledge, one day today's experts will be gone and their trade secrets with them unless they are archived. You are doing a great thing for the next generations!
You are so welcome!
Dear John. Your wonderful recipe has reached far and wide. It is the most delicious baguettes we have tasted. I made delicious sandwiches with them for the whole family. Two vegetarian and three grilled chicken. We all (five of us) thank you very much for posting it. Will follow your other recipes too. Cheers from Singapore.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Those are absolutely beautiful. I love the sound of the crust crushing.
Thanks again for watching you are very kind thank you.
Not only were you a cook in England, now you are the Bread Wizard and we are your loyal subjects!!!! John you are awesome and I am from NY and rarely give anyone these accolades! Cheers
Thank you, and thanks for watching my friend. Here is my latest cake video recipe. Chocolate sandwich cake.
Here is the ingredients list and full written method on my website, profoodhomemade.com/chocolate-sandwich-cake/
I’ve been obsessed with your bread videos. I started with this recipe today halfheartedly - because a) I had only spelt flour at home b) I did not have any space in the fridge for the poolish c) I did not (still don’t) have enough space in my freezer to freeze any leftovers. So I had to change quite a bit: reduce the quantities by half, use spelt flour (12,4gr protein) instead of strong white wheat flour and keep the poolish on the kitchen counter overnight (22,8 ° C room temp) instead of the fridge.
Result: My poolish was like your 24 hour poolish. Throughout the following steps my dough was always a lot more stickier than yours and never rose as well as yours did on the video. I ended up doing a 3rd round of the 45 minute wait. But obeyed all the other rules about the method: the couche, the spraying, water in the oven etc. The final result was incredible. I cannot believe I just baked not just decent, but good baguettes! Not yet as good as in France itself, but I yet have to obey your rules completely and then decide.
Thank you sir. Thank you kindly.
Thanks for watching KB or. much appreciated.
I made my baguettes following your instructions...just amazed with the results.
Now i m trying the pizzas. Thank you from Tangier, Morrcco.
Glad you like them!
This is great! Thanks John you are an amazing teacher! So clear and such good tips. Trying these today. Gotta get the hang of baguettes because they are $2- $5 a piece in New York!!! Tired of paying so much when with KA bread flour, I can now make them at a fraction of the price!!!👍🏼🇵🇷🗽😋 Greetings from New York City:)!
P.S. I wound up giving dough an extra 45 minute rising because high hydration doughs hate me😂 This was an all day process, for me. In the end, it’s worth it! 😋
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
I thimk that I'm going to get hooked to this channel real bad, I want to try every receipe.
Welcome to the channel my friend. Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website,
Blueberry Muffins profoodhomemade.com/blueberry-muffins/
I love your idea of stirring the dough with the opposite end of a wooden spoon! These look fabulous! Going to try with your idea of using a scale also. Thank you for the marvelous help!
Thanks for watching Donna, much appreciated. Very kind comment, thank you. Scales are the most important part of my recipes, try to use grams. A gram in the UK is the same as a gram anywhere else in the world, absolutely no ambiguity. ;o)
Just a little extra info to help you along if you try these baguettes. Please follow these 4 simple rules when making these baguettes.Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here www.youtube.com/watch?v=HWpSb...
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for Watching Donna.
I enjoy your videos just before bed. I'm relaxed and ready to sleep. Thank 6.
That's what my misses says Bob 🤔🤔🤔
Hello John, I have just made some "polish" baguettes for a local charity which feeds families in distress, or elderly people unable to cook from fresh, all alone in farms. I kept one of the baguette for myself (selfish I am) and gosh it is fantastic. I used the flour T65 from Bakers' bit, from France, and I did this to try to have a white loaf but untreated, etc.. organic and also with some taste, as I was told by a French friend. I also cook your ciabattas, sourdoughs etc for all to enjoy, while I am clumsily learning to get better.
I cannot thank you enough, the baguettes cooked in a normal oven have a great taste, crust and crumb. So: Thank you John for your hard work.. I do most of your recipes and even did the tea cakes ones for those in need and the smell was awesome. Your dedication to good work and good logical way to cook is marvellous. All the best wished to you and looking forward to improve my own skills and get more tips from you (well more than just tips, you are just teaching what is essential).
Thanks again for watching my friend, much appreciated.
Great recipe tested it at home then scaled it up to 80 baguettes for my bakery. I tweaked it alittle with addition of some malt powder and more salt.
Thanks again for watching Kenton, hope they sell well. Did you try the sourdough baguette version that I recommended to you, a couple of months ago?
I will echo that, Nicholas!
I didn't get much rise after 9 hours, but went ahead despite that and got 4 rather nice baguettes, about 2 inches in diameter. Good crumb, texture and flavour, and just what I needed for tonight's wine tasting. I think that my problem is that my fridge is quite cold. Next time, I will either let the poolish rise for an hour or two before putting it in the fridge or perhaps go for as much as 12 hours.
Fantastic! I'm pleased you gave it a try my friend and it turned out well.
Today I tried your recipe. I had made the poolish the night before and kept it in the refrigerator. In the morning, since it had not risen or looked frothy like in your video, I left it on the counter for about two hours. It's alive. I did follow your instructions. The result is excellent. Thank you so much.
Thanks for watching Faye, much appreciated. Very kind, thank you my friend.
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade Thank you so much, John.
Thank you, John! It is a pleasure to watch your videos and listen to your voice! Easy to follow recipes and wonderful to make!
Thanks for watching Marija , much appreciated. Very kind, thank you. Happy new year my friend 😃👍😉.
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thanks again for watching Marija.
As I have no way of knowing at first glance, my apologies if you have already subscribed.
Made first batch a month ago, and turned out awesome. Making 2nd now. Great video people love it. Amazing how something like bread making is so old and basic but yet no one does it.
Fantastic! I'm pleased you gave them a try my friend and they turned out well.
Thanks for the video which is self-explanatory. I have never tried my hand at making bread or baguettes, but after following your easy steps with such detail, I managed to make very good and tasty ones the first time. I shall continue to watch your videos for good and successful recipes.
Well done Anthony, and thanks again for watching my friend 😉.
Thanks John I keep coming back to you for bread recipes so very grateful mate God bless you
Thank you so much for your incredibly kind "$ SUPER THANKS" . Your contribution to the channel really helps me maintain the good quality of my videos, and also goes a long way towards increasingly expensive ingredients and production costs. I will give you a shout-out and name splash on my very next video, thanks again my friend. John.
What a great video! Thanks! After following your instructions a few times, I noticed a couple of things: first, my fridge must be much colder than yours, because my poolish doesn't foam up the way yours does. I think I may try it tonight by just leaving it on the table--I've seen others that just recommend room temp for poolish, so maybe it'll help. Also, I think my flat is much cooler than yours, so the 45 minute spells had to be extended, as well as the time in the couche. I also extended it to 3 rests instead of just two (kinda mixing your original with this!) and that seemed to help. I had to get an oven thermometer to learn that mine is way below what it claimed. In the end, I set the oven at max (550) and it barely got above 500. Getting the crispy brown crust was much easier this way, though.
Anyhow, thanks again, I plan to keep watching your bread videos!
same thing happened to me. my fridge is set to cold. My poolish didn't even rise up. I waited all night thinking i will have a good bread and it didnt happen.
It is working!! you just don't see the activity because of the cold, take it out of the fridge 2 to 3 hours before starting the recipe, and you'll see it start to activate visually.
I only found John today and he is simply amazing! his instructions are flawless and his tutorial is so helpful.
I like how you include the measurements for fresh yeast too! Thanks (I use dry but my daughter uses fresh)
Thanks for watching Dianne, much appreciated. Pleased to be of some help 😉👍 . I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching Dianne.
Nice. Thank you - someone that is getting into baking and learning lots
Fantastic! Go for it. Thanks for watching my friend. My latest Cheese video recipe. Cottage cheese czcams.com/video/Fu6fxs6GLH4/video.html&lc=UgxiAYOw0q95Dv5ruMV4AaABAg
Thank goodness I have bread flour in my cupboard, in these terrible times at least I have at last learned how to make wonderful bread at last. Never had time before! Wonderful clear instructions - thank you so much, will try to make sandwich loaf next. Thankyou for sharing your skill with us. Stay safe.
Thanks for watching Lesley, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
John i,m a Geordie just like you, so I understand you very well. Let me tell you I've become a baker thanks to you. All my family and friends look forward to the days I bake. I must commend you on your clear and precise teaching skills. I also commend you on your excellent video skills, being a freelance video cameraman myself. Maybe we should get together some day and combine our trades. I see others have also mentioned your voice is perfect for voice overs in the film and TV world.
Thanks for watching and the offer Peter, I'm a bit too long in the tooth to start a new career, Mackem by the way 😃👍😉
Hi John, you're amazing. I just found your channel and was thinking of making bread; but, would likely make a baguette. All the secrets of saving money on cookwares are just unbelievable. I was about spending some money on the couhes baking cloth and trays; I guess I do not have to buy those anymore. Thanks, more wisdom sharing and good health to you.
Thanks for watching VG, much appreciated, very kind my friend 😉, enjoy the recipe.
I recently made John's baguettes and they came out a bit flat so I bought a baguette baking tray (from Sainsburys in England) and they now come out perfectly shaped. Trouble is now I have to go on long cycle rides to lose the calories!
Thanks for this little speed up! Although I must say I really enjoy the long version, it´s just more manual work what is what I really like about making bread/baguettes myself.
Thanks for again for watching Chris, much appreciated my friend. Yeah the longer version is a better baguette but this one isn't far behind, hopefully more people will try this version instead of being put off by the longer recipe.
I am sure it will. The ones that want it even quicker can go to the local supermarket ;)
Haha after these baguettes, supermarket bread would taste like cardboard.😂😂😂
Indeed :)
Thank you so much Dear Chef, i have been learning a lot from you. Bless you and your family.
Thanks for watching kemangi much appreciated. Please like share and subscribe for more great video recipes. Apologies if you have already subscribed 😉. Bless you and yours too
Deliveries of freshly baked Baguettes made! To die for. Thanks John! Just a smattering of grated cheese on top...
Thanks again Anne, you should definitely try this one czcams.com/video/1Q0LeKpAACg/video.html
I am in France now and your baguettes look just as delicious as the French ones. Thanks for this.
Peter
Thanks again for watching Peter, much appreciated my friend.
I have to say you are amazing. Humble and simple. Best cooker on you tube.
Thanks for watching my friend 😉 much appreciated. Please like share and subscribe for more great video recipes.
Just found your channel, love it..
Thanks for watching 33, much appreciated. Pleased you like the channel. Please like share and subscribe for more great video recipes every week. Apologies if you have already subscribed 😉
thank you mr john i speak french and arabic i m an algerienne algeria your demonstration is very good so i understand thank s so much
Haha I wasn't even close, thanks again my friend 😉.
Thank you sir!
I didn't knew I could bake, every time I tried before the results were mediocre at best.
But with your excellent instruction and exact recipes I managed to make baguettes that actually were good!
Thanks for watching Niklas Paulsson , much appreciated. Very kind, thank you my friend.
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
I came back to tell you, this is a receipe i may do,. You simplified it. I don't have to be turned off my having to purchase expensive tools. I know most of the chefs are awesome but i can get up & one day bake without making a trip to the store. I nearly turned off when the couche was mentioned but i use to live were i could get french bagettes & loved them, then you mentioned the cooton pillowcase & i stayed with you. Watching was good & little tips about the dough will be helpful, i've slready been down the sticky path. Thank you
Thanks for watching Claudine Ann, much appreciated. Even though I am a professional chef, I try make all my recipes as simple as possible for my viewers to attempt. Please like share and subscribe for more great video recipes.
The sound of baguettes and crispy baguette with butter is unbearable 😋 Thanks Sir.👍
Thanks again for watching ZENGiN YAŞA. 😊😉👍
I have never had much success making bread, but i made baguettes using the longer method yesterday. Followed the directions scrupulously and they were perfect! Big thank you!
Great job Eddy.
I already have some experience with cooking and this was the first time baking bread following parts of your recipe (the poolish I left in the fridge for 24 hours).
I reduced the amount of ingredients of your recipe by 50% for making only 3 200g small baguettes and used 2% salt by the weight of flour (7g salt).
The recipe was delicious, next time I'm thinking of doubling the quantities (maybe to make 6 250g baguettes with 40-50cm).
I can't wait to make Ciabattas following the same Poolish method.
Thank you!
Thanks for watching, much appreciated. Please like share and subscribe for more great video recipes.
John thanks for the extended info on the longer version of this baguette making. And appreciate this quicker version 👍
My pleasure! Stan.
My dude has the voice of the original Winnie the poo and it’s giving me tears of nostalgia. Nice recipe I’m trying it today. Subbed
Thanks for watching Louis S.W, much appreciated. Very kind, thank you 😃😉👍.
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thanks again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Apologies if you have already subscribed, I losing track of names 👍😃😉
Imagine Winnie the pooh baking ciabatta in his kitchen inside the tree trunk😆😆😆
John, I made the baguettes with the poolish method but four 45 min rises as in your original recipe. I rested and turned the dough in a large metal bowel with little degassing. I made three large baguettes, baked on a stone at 230 celsius but needed to bake for for a little over 30 mins as I like mine a little darker. They turned out great with larger holes in the crumb. One thing I learned, turn the bread over-bottoms up- for the last 3-4 mins to ensure the bottom gets done. Thanks for your advice and more importantly thanks for you videos and instructions.
Fantastic Daryl! I'm pleased they turned out well. Thanks for watching my friend. My latest bread video recipe. Cream Doughnuts. Here is the ingredients list and full written method on the channels website, profoodhomemade.com/cream-doughnuts/
Also here are links to my two accompanying videos.
Chantilly (Whipped) Cream profoodhomemade.com/chantilly-whipped-cream/
And Strawberry Syrup profoodhomemade.com/strawberry-syrup/
Thank you so much for sharing your knowledge! I appreciate that you share the American/non grams measurements even though they're not your favorite, because it makes these accessible to us non-metric bakers who don't have scales. I also greatly appreciate you explaining WHY you do each step, because the understanding about the purpose of those quick rests translates into other recipes. It makes me want to watch more of your videos to see what else I'll learn that I thought was unnecessary in other breads. Do you personally prefer this method, or will you stick with the four 45-minutes version? God bless!
Thanks for watching Isaiah 53 Design, much appreciated. I like both this one for quickness, the other for taste, there plenty are other baguettes on the channel too👍😃
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
So calm, so clean, so professional...what a teacher
Wow, thank you! Very kind.
Thanks for watching Vivian, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Done a few of your quiche recipes in the last few weeks, They are Delicious home made, no more supermarket ones for me, I'm going to try the pease pudding next. then move on to your delicious bread making, Thank you, John :-))
You're welcome Joe mate 😉 let me know if you need any help or advice.
Another knock-out video John - and thanks for the shorter version - it just means I'll make the baguettes more often. I also love your precision in weight-measuring - I have to admit to doing the same thing!
It's a good method to follow my freind.
Some extra info for next time you try.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you so much John! I made these twice in the last week. They turned out even more flavorful than the first recipe baguettes (which were also very, very good)
Thanks for watching much appreciated
A great easy to understand blow by blow recipe , well done John !
Many thanks Terry, and thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/
Hello John I finally gave my 1st trial at your 2nd French baguette ( with the polish made on the eve ) ... it turned out WONDERFUL, my whole family loved them ... any address where I send u a picture ??? Now my friends will also try your recipe. It’s such a winner. Thanks. 😘🎉
There are links under this video, where you can get on to my facebook page profoodhomemade.com/quick-n-easy-white-loaf/
John, I’ve never commented before but I watch your videos all the time, especially the bread videos. I’m having a grand time going back and watching older ones. I just ordered some beef suet on Amazon so I can make a few of your savory dishes. Your videos are wonderful. Real food that real people like and can make. I hope you never stop.
Very kind Rebecca, thank you. 😃😉
I like this recipe it sounds easier than other recipes I have cane across. I love your voice ... you sound like Pooh
Thanks for watching Saeeda, much appreciated. Please like share and subscribe for more great video recipes.
Thank u very good explanation u have a story-telling voice
10:56 Normally at this point, bakers use to transfer the raw baguettes to a long flat piece of wood by flipping them with the cloth. Then is easier to transport them to the tray. I love your peaceful and relaxing voice. Thank you for sharing this awsome recipe. Congratulations for the result!! I will try this for sure. Greets from Buenos Aires.
Thanks for watching Berenice, much appreciated. Very kind thank you.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Thank you for this. Clear, straight forward and easy to understand. I do have a technical question: why would the crumb be tighter on a baguette made with a poolish vs your other method?
Because the poolish version is the quicker method, try the French baguette video and you'll see the difference.
I have a list of all your videos I want to watch. I love making bread. Been at it for almost 50 years, but there’s always more to learn, more to try. It’s a miracle I haven’t had to get a carpenter here to make the doorways wider.
Haha! Thanks again for watching 944gemma.
This guy could make a second career doing voice overs.
Thanks for watching John. much appreciated. This guy is too old to start a new career John but thanks for the suggestion 🤣😂👍 .
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
@@JohnKirkwoodProFoodHomemade The Liam Neeson of confectionary
Fully agree. You are never too old to start any thing.
@@JohnKirkwoodProFoodHomemade you could create a second channel doing "Winnie the Pooh r reads children's stories" !
agree... nice audio! keep it going ... newbie here
John, you are just an amazing baker, I've watched and baked most of my life, but only my grandmother was of equal to your touch, the way you handle the dough, all of it. I never could make my rolls as light and perfect as hers and I think it's because my dough wasn't moist enough. I just finished your other baguette recipe, and had the best I've ever made myself, not as good and crusty as yours, but my dough is better. Thanks much.
Fantastic! I'm pleased you gave it a try my friend. My latest video recipe link for. No knead rustic crusty loaf. czcams.com/video/jEmnZwQcPzU/video.html. And here is the ingredients list and full written method on the channels website, profoodhomemade.com/rustic-crusty-loaf/
Also check out my Christmas playlist czcams.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Amazing. Can’t wait to make this into garlic bread. ❤️
Thanks again Vanessa, this makes the most wonderful garlic bread, made it many time.
We could spend a small fortune going to chef school, or sit at home and watch the pro's who are secure enough in their trade, to share their years of experience and wisdom for free. Much appreciate your videos Mr. K.
You are very welcome my friend, and thank YOU for watching once more.
Your a most excellent teacher.
Hello from Canada!
Learning bread-making - while waiting for COVID-19 to pass by.
Your CZcams videos provide great learning. Thanks.
One question keeps coming to mind: is it possible to fridge the dough - if yes, is there a “best time” to do it? I would like to make 6 loaves on the weekend, then bake one (or two) loaf (loaves) per day over the rest of the week.
I don't keep my dough in the fridge I like to finish once I start.
Thank you John for the video, you never disappoint.
Glad you enjoyed it Ludwick. Thanks for watching my friend. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Once again John...Excellent video. Stay Well.
Thanks for watching once more Joseph, as always, much appreciated my friend.
Im so happy ive come across this channel
Welcome aboard, and thank you for supporting the channel. My latest video recipe. How to make your own butter at home. profoodhomemade.com/butter-homemade/
Do you really have to take the dough out of the bowl to proof, ATK just folds it every 30.
Yes,
Made the baguettes using your original method, amazing best baguettes I have ever made. Unfortunately one of our grand children and one of our daughters visited and the baguettes are no more. I will try the second method next as it's quicker so I can keep up with the demand from the test of my family now that the words out.
Excellent videos, easy to follow good luck with other recipes.
🤣😂😉👍 Yeah, they don't last long Keith my friend, and it's not like you can hide them, the kids can sniff them out 😂🤣😉👍
Thanks 😊
What is strong bread flour?
Thanks for watching Ayanna, much appreciated. Strong white bread flour has a higher protein content than plain or all purpose flour. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
What an inspiration you are John. Ive followed your instructions for the quick method and now have six of the nicest tasting baguettes ever. Much tastier than shop bought ones.
Fantastic Sue.
Hello greetings from Bordeaux France 🇫🇷 and thx a lot
Thanks for watching K, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Just followed your instructions and my six baguettes are amazing! I've never baked anything before. A big thank you for your excellent recipe.
Glad you like them! GB.
Just found your channel and just finished watching your other baguette recipe the one that takes 4 - 45 proofs. In reading one of the questions, you replied and mentioned this video. I will definitely try this one since it saves so much time and the results look good. I look forward to exploring your other recipes. Your instructions are simple and easy to follow and your voice is very calming and easy to listen to. Thank you for posting.
Thanks for watching CD, much appreciated.
A friend of mine gave me your recipe! This by far was the easiest and best French baguette recipe! I have to make every few days since they get eaten up so fast! Thank you for the clear & easy to follow direction in the video!
My pleasure Van Vu.
I’ve just pulled my baguettes out of the oven. They look fabulous.
Fantastic! I'm pleased you gave them a try my friend and they turned out well. Here is my latest homemade Bread recipe. Jalapeño Chilli Loaf profoodhomemade.com/jalapeno-chilli-loaf/
I have made the Baguette’s using your previous method published, result were truly amazing. I will make this Poolish tonight and give these a go as the others were so wonderful. Awesome crumb with wonderful crusty exterior. These should go well with real butter and raw honey. Thanks Sir, my Family and I appreciate your wonderful recipes.
You're very welcome, Thanks again for watching kenneth.
Hi John, since "centuries" I try to make rolls we have in Germany, or a perfect Baguette. Everytime the dough was too solid, the baked result heavy like stones. Today I made the Baguette poolish method. I used wheat flour Type 550 (in Germany), italian is Type 00 and in France Type 55. Unfortunately the dough was very sticky and difficult to get in shape. I had to take some more flour during the forming process, for that reason the surface of the loafs has not been perfect. But this time the result of consistency, smell and taste was sensational, fluffy like made by a bakery, and all without chemistry. Very good idea to use a pillow case for rising the baguettes instead of an expensive bakers cloth, it worked very well.
Since 35 years we have been on holiday in France on the Dordogne in the Périgord in a holiday home. This year I will surprise our landlord with a typical French baguette, made by a German tourist.
Thank you for the nice recipe and the very good instructions in the video.
bcashde from Germany
Thanks for watching BD, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Hi John, I just found out that wheat flour typ 1050 we can get here in Germany has about 12 g protein per 100 g. Next time i try this flour. Best regards bcashde from Germany
It is so soothing to watch you work and listen to your narration.
This is the first I've heard of the "poolish method."
Excellent job on your videos, teaching, and especially the baking results! Thank you!
Thank you so much!
Thanks for sharing your techniques. Very much appreciated
Thanks for watching, much appreciated
Please like share and subscribe for more great video recipes.
Your videos are fantastic! I’ve already gotten so much better at bread baking and I only started watching your videos a week ago. You explain and show every step so well and make it easy to follow along😊 Thank you!
So welcome my friend. Thanks for watching my friend. Here is the ingredients list and full written method on the channels website, Individual Steak Pie profoodhomemade.com/individual-steak-pies/
Another fantastic recipe John. I made these to bring to my mother in law's today and they were a smash hit! You make baking so accessible and enjoyable with your simple instruction and reassuring voice- you are a gem!
Thanks again for watching Lisa, much appreciated, pleased the recipe was a success.
I decided to split the difference. Made the poolish and left the dough to rise 3 times, as I wasn't confident with the liveliness of my yeast. I tried making baguettes at home in the past with extremely limited success. Mr. Kirkwood's recipe is hands down the best baguette I've ever baked at home and may taste better than (almost) any I've had, even in France. Thank you for your videos!
Thanks for watching MsYuki1, much appreciated. Very kind thank you.
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Your videos are GREAT and its big fun to follow Your instructions. Thanks a lot!
Thanks for watching Martin, much appreciated. Very kind, thank you my friend.
just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Thanks John for Your kind reply, I checked Your other videos ... they are GREAT! We have flour 550 in Germany which has 12,5% protein and the result is wonderful. I love the poolish method but the baguettes are gone so fast ...
The most relaxing bread tutorials on CZcams
Wow, thank you Launa.
Thanks for watching my friend. Here is my Christmas playlist for all your Christmas day meals czcams.com/play/PLUISvii9kE4_4Y1Hl7AI6OtfDywnI3yQO.html
Here is the ingredients list and full written method on the channels website, Salmon en Croute profoodhomemade.com/salmon-en-croute/
Hi JOHN ,your recipe is the best one , we tried and just love it ,THANKYOU so much for teaching us how to make the best cooking show 👍❤️
Glad you enjoyed it Phuong Vo.
Some extra info for next time you try.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Cant wait to try this recipe. You are a star John.
Fantastic! Go for it. Some extra info for next time you try.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible. Tap water contains chlorine, and in certain areas it is higher than others, which will weaken or even kill the yeast.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
Your voice is the best thing I heard today! So warm and relaxing, trying the recipe tomorrow! Thank you!!
Thanks for watching Mila, much appreciated. Very kind thank you.
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes. Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for the measurements including the water, don't convert to cups or measuring jugs, they are too inaccurate.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
I’ve followed your recipe until I had to take them out of the oven after the mentioned 16 minutes. They were not completely done, so I let them bake for another 15 minutes and they turned out golden brown. I didn’t use strong bread flour but just all purpose flour because we don’t get the strong bread flour during Corona time. Thank you so much for this beautiful recipe🙏
I use a fan assisted oven in the video. Which runs hotter than indicated in the video. Increase your temperature to 445°F/ 230°C next time, and you'll see a big difference in the results.
Thanks for watching, much appreciated. Before starting go through my 4 main bread making rules below, especially No 2 and 3. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including weighing the WATER, IN GRAMS, NOT FLUID OUNCES, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
John thanku so much all enjoyed this bread at home now planning to make it wheat bread
Nice job my friend, try this one instead all whole wheat will be too heavy. czcams.com/video/JGV4M0GABFQ/video.html
Just ran across this video. Great channel. Well put together, clear instructions, and great voice. Thank you
Thanks for watching Toxey French, much appreciated. Very kind comment, thank you. I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video. Thank you again for watching.
I found I had to let the dough rise much much longer to get the large air bubbles inside my baked baguette. This is a wonderful recipe, thank you.
Thanks for watching Judy, much appreciated. There are many! many! more quicker bread recipes on the channel, checkout my bread making playlist here czcams.com/play/PLUISvii9kE48PCHhfGE2ZJ3BmfZlCU36V.html
Here is the written recipe on the channels website profoodhomemade.com/beautiful-french-bagettes/
Please checkout the channels new recipe Book, available now in the website shop here profoodhomemade.com/shop
Just a little extra information to help you along if you do try these baguettes.
Please follow these 4 simple rules when making these baguettes. Give me a comment if you need any more help.
1. Stick to the recipe rigidly, the quantities and ingredients are very important and carefully worked out for successful results.
2. Use digital SCALES for all of the measurements including the WATER, don't convert to cups or measuring jugs, they are too inaccurate. try to use bottled water if possible.
3. Use proper bread flour with at least 12% protein, check the ingredients list on the side of the flour bag for the protein level, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour. Plain or all purpose flour has a lower protein count and is great for pastries, cakes, and biscuits, but is NOT strong enough for making bread.
4. Very important...Check your yeast is working, BEFORE you start, you can do a yeast test as shown in my sandwich bread video here czcams.com/video/HWpSbYV96_c/video.html
I have recently uploaded a clearer and quicker version of my baguette recipe if you want to have a look, here's a link, czcams.com/video/f0RjnQGrwzw/video.html
There is also a great recipe for Ciabatta rolls on my channel too czcams.com/video/_Iod0m7rDyY/video.html
Please check out the rest of my channel and playlists for more great video recipes. czcams.com/users/jonboy2478
I have plenty more quicker and no knead breads, cake, cheese, and other recipes on my channel, if you would like to take a look. Please like, share, and maybe subscribe ( if you haven't already done so). And so you don't miss any future videos make sure you hit the bell icon so you'll be automatically informed of every time I upload a new video.Thank you again for watching my friend.
Here is the channels website if you want extra info and more great recipes profoodhomemade.com/
@@JohnKirkwoodProFoodHomemade Thank you for your thoughtful, careful response to my comment. I have tried all of your approaches to the baguette already! this is about my 6th practice run. Yesterday turned out brilliantly!! I was so proud of it I gave 5 away and my husband and I shared one with corn chowder. I started a new batch with some newer yeast that I borrowed from a neighbor. Yeast has been difficult to buy in the Covid pandemic this month, and I live in a small town. I am trying to use up ingredients that I have already and clean out my fridge and pantry a bit. I used your CZcams clip about 2 years ago for the first time because I teach Foods Classes in out High School here. The students love to work with yeast and I love to keep learning ways to be successful with it.
So....... I am excited to see how this newer yeast contributes to the process. I am so used to thinking of yeast needing warmth to grow that I just tried to give it more time at room temperature. It made a good difference for me yesterday. We had a very crispy crust and gorgeous large air holes inside. I was thrilled! The flavor was wonderful too - just enough salt but not too much.
Yesterday I was typing your recipe out for my students next year while watching your Ciabatta video :)
Also, I have a bag of bread gluten in my pantry which I tried once and will experiment with again.
I am intrigued to know your background in baking/cooking? Did you learn by experience or have you been to a cooking school at some point?
Thanks for that Judy, I'm a retired simple self taught, self employed, general chef, I ran our family catering business for many years, our son now runs the business, or what's left of it with this awful CV situation, he's temporarily stacking shelves in our local supermarket at the moment, but I'm sure the business will recover once it's all over. Please stay safe.
@@JohnKirkwoodProFoodHomemade Wonderful that you learned such a valuable set of instruction on your own. You must be inquisitive and careful to make good changes. I'm sorry to hear about the downturn of your family business. It's an unprecedented challenge for us isn't it? It makes bread making a comfort for our families.
Tried this recipe today and thank you John. Worked like a dream.
I tried a different recipe using a Poolish from another baker at the weekend and I was very disappointed in my results.
Not today I’m delighted and have 6 baguettes for tea - well 5 1/2 and I had to taste one 😉
Fantastic!, great job Rachel.
Thanks for watching my friend. My latest video recipe. Here is the ingredients list and full written method on the channels website, Chicken Balti pies profoodhomemade.com/chicken-balti-pies/