Baguettes Masterclass with Patrick Ryan
VloĆŸit
- Äas pĆidĂĄn 26. 01. 2020
- Classic baguettes!
This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it.
Get the full recipe here www.ilovecooking.ie/food-tv/b...
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(We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch đ
So, for the preferment:
450g strong (bread) flour
7g salt
290ml water
5g fresh yeast (or generous pinch dried yeast)
The rest of the recipe stays the same.)
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This dough produces 6-8 baguettes and the dough can be held in a fridge for up to 36 hours. If you do not wish to bake all the dough at once, simply take what you need, shape it and bake it, leaving the remainder of the dough in the fridge which you can return to at any time within that 36-hour time period. This will allow you to bake fresh baguettes day after day.
Or, bake all the baguettes in one go and freeze them. They're easily brought back to their crispy state by thawing at room temperature then dampening with water and heating the oven for about 10 minutes.
Don't forget, we love to see what you've been baking, so please find us on our social channels and show us what you've made!
Facebook: / ilovecookingireland
Instagram: / ilovecookingireland
Twitter: @ilovecookingire
And you can find Patrick on his socials
Facebook: / firehousebread
Instagram: @firehousebread - Jak na to + styl
We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch đ
So, for the preferment:
450g strong (bread) flour
7g salt
*290ml* water
5g fresh yeast (or generous pinch dried yeast)
The rest of the recipe stays the same.
Please update the website- already was passed this step when I saw this comment so now my dough is under hydrated. :(
So this is a 50% hydration? ( flour weight to water weight?)
And what weight is the raw dough for a standard domestic oven size baguette? Or, how many loaves are we shooting for?
What weight for the smaller sized bagettes like you get with in Paris, the ham and cheese, etc., sandwhich from the corner boulangerie.
Baking time for these smaller pieces of bread, if you know it.
Thanks a load!
Ah shit
I guess I'll start all over again...
Ohh I started to make it from different types of flour and was thinking why is it too dry. Had to watch comments before :D
Someone give this man a TV show. He's second to none at explaining things. I bake a couple of Sourdoughs a week now because of his "how to" video. This is a new challenge.
đ
Same. This guy is a legend. Got me into sourdough too.
I was getting strong Bob Ross vibes from him!
I would love to take a bread baking class with him.
Agreed! He has passion for the trade.
Patrick is one of the most charming men. Give this guy an entire series.
Ncojay he is so hot :)
Ncojay
Malta seige
Nice to look at and listen to as well :)
Yes, very well communicated.
The past 3 days have allowed me to fulfill a lifetime ambition pertaining to being able to bake French bread. As a Frenchman, today has been amazing and very rewarding. At the age of 54, I made my first 6 Artisan breads. Amazing recipe. I am now also on the web searching for some ancient flour types. Thank you Patrick!
I am assuming the water he uses is at room temp. ? Is this how you do it?
@@edithcalaway6154 He says in the video it really doesn't matter what temperature as long as it is not too hot because it kills the yeast.
Congratulations 2years late! Lol
âThis is what makes bread fat free, but only if you make it yourselfâ I love it!
That cracked me up đ€Ł
Patrick has one of the most soothing voices I've ever heard.
I love the Irish accent too! :)
This man is the most personable, heart warming soul I think Iâve ever seen on CZcams. I could listen to him for hours. His voice instantly gives me a calming and soothing feeling
I have the same feeling about Patrick
Agree
@@timbushnell8964 One could also note that the instructions were spot on and if followed you will have amazing bread in the end.
Please give Patrick Ryan his own bread channel. ! A joy to watch.. so informative.
I have used Patrick's sourdough recipe and techniques for a year now; absolutely perfect sourdough. Now this will be next! At 71, I'm glad to be able to feed good bread to friends and family. Many Thanks!
I could watch Patrick talk about and bake bread for days. â„
OR ANYTHING ELSE!!!
Thanks so much. I made my first baguettes with huge success. The irony is that I'm French and an Irish taught me how to make it. Merci beaucoup mon pote đ c'Ă©tait dĂ©licieux
Same here :)
Ahah un comble !! đ
DO YOU GUYS THAW THE DOUGH FIRST BEFORE REMOVING IT FROM THE CONTAINER?
@@haruhirooo day1: prefermentation day2: working the dough with prefermentated mix.
day3: resting, shaping, proofing, cooking.
There is no stage when you thaw the dough. Only when you've cooked your baguettes, then you can freeze them.
@Sizzling Grill not so sour. The fermentation definitely gives it depth but it's not sour tasting like a real sourdough
â€ïžđ I love you !!!
Oh man
I went to culinary school in 1997
Got sick with 2- incurable cancers in 2011..
The most high healed me - in my bedroom
I was Seeking His face
Anyway
He let me climb out of the immune mess I put myself in - (with crappy foods )
I cannot eat anything processed
And Iâm growing foods
Growing wheat
And I saw your sour dough master class
Well I made starter
Made bread
Was fabulous
And the cinnamon rolls were so good ...
Iâm getting a belly now eating all this good bread !!!
Thank you
I canât wait to try other breads
I finished making baguettes today for the first time, and they came out beautifully - picture perfect, singing and all. We couldn't keep our hands off of them, and the taste was second to none. Beautiful crunch on the outside, soft on the inside, great flavor - everything you promised in the video. Thanks for making this recipe so accesible to the home baker.
You know the recipe is good when they give you the proportions in grams and ml and not it spoons. Props for that!
This message was brought to you by metric gang
My world changed when I got a scale.
Yep.This no American channel.Thank God.
@@DannyWOG343 Sucks if your are!
Any baker worth their salt measures by weight.
2:43 "just a minute or so, that's all we knead" loved the pun!
Patrick, you're amazing explaining, I have learnt so much watching your videos.
Wow! Thank you. I have watched so many videos over the years to perfect this and there is always a piece missing that leaves me stumped. You covered every piece of the process. Iâm excited to try again !! đ
All I can say at this point is you rock my friend, thank you! So amazing to see people back in their kitchens again thanks to you. Everyone one of your recipies are explained and detailed to make it easy. Your recipes are the only one's I follow, thanks again from Canada.
Iâve been waiting for more Patrick and bread content!!! Thank you!!
Patrick, thank you! Your videos are outstanding. Your easygoing style, and simple explanations are the âYeastâ and âStarterâ that has educated me to learn and enjoy bread making.
The way Patrick explains is crisp yet soft like the baguettes he makes....Simply mesmerising techniques.
Wow, someone who actually shows the inside of the things they baked. Also, one of the best baguette recipe videos I've seen here.
Haha he got too much pushback cause he didn't show it before
Gotta have that crumb shot XD
I am so disappointed when they don't show a crumb shot too!
Finally another recipe! Canât wait to try it at home. Hope there will be more video coming! Thanks Patrick!
Patrick is always a joy to watch!!! So relaxing and inspiring!
Thank you Patrick for this incredible tutorial! I'm so happy with how the baggate turned out. I truly heard bread was singing to me when they were out of the oven... My family loves themâ€ïž They were gone within 1 day... So much caring & love goes into making this recipe, the final results were amazing!!!
I'm recommending your tutorial to everyone!!!
Ying x
đđŒđđŒ amazing. One of the most charismatic person Iâve seen. Hope he gets a show
I have come to the conclusion after watching Patrick I need a man who bakes bread. The patience it takes to make bread makes for a good husband! His voice is so soothing and I bet he gives good hugs! I hope he keeps the videos coming!
I need a man who bakes, too!
This man Patrick is doing all us bread bakers a favour.
Bonjour
Thank you Patrick for your kindness generosity in sharing not only the recipe, but your insight and technique. I've made this bread several times now, following along with the video, and as a NEW baker it's my favourite thing to bake. I love the flavour, and the texture, as do all of my friends. I listened as my most recent batch sang to me when I took it out of the oven. Goosebumps!
You're the most amazing bread baker/instructor I've come across. Thanks for inspiring us all with your techniques and advice. LOVE your accent
Simply the best. Outstanding in all aspects. Thank you for your time and talent. â€ïž
I made this baguette and and it turned out amazing! My husband and I eat one loaf a day and i donât think weâll ever buy bread anymore.
36 hours does yield the best bread so wait if you have the time!
Thanks Patrick xx
Just found this channel. I learned so much from you! Please donât stop sharing wonderful bread recipes. Keep up the good work, Patrick!! Thank you.
The explanation of dry vs fresh yeast made me Subscribe instantly... Thank you for the little tidbits like that.
Also, to go back and say there was a mistake and to fix it means you care.... meaning I wish I could subscribe again.
You surely haven't steered me wrong yet, starting this after I watch it one more time. Then once after tomorrow and once on bake day... Thanks Ryan you're the best
I love his passion for baking bread đ„°
Bread is a labor of love, so is the instruction
I just made this recipe and the baguettes were fantastic. I love how easy this recipe was, how informational and detailed the instructions were. They taste just like at a bakery.
It looks absolutely AMAZING! I can almost feel the smell!
Love these videos, you are so thorough and knowledgeable!! Thank you! Can't wait to make some baguettes soon.
I used this video to bake my first ever bread. You do a great job of giving the topic respect but also not overly complicating it or making it seem daunting.
Just love Patrickâs video clips, he makes it easy with his step by step process and the end product is delicious.
I was doing a half assed version of this now I see what I was doing wrong thank you sir
I love your videos! At 70 with arthritis I need to use the Kitchenaid to knead. Thank you for mentioning a mixer for us older folk!
Is also a great excuse to get out all those unused bread machines sitting in the back of a cabinet or stuck out of the way in the garage. I used mine to bake bread exactly twice (underwhelming, to say the least), after that strictly as a mixer/kneader for 24 years! Added bonus: bread machine has a lid and cuts down on the dusty mess the mixer makes.
Best one on CZcams, he is obviously a professional.
Great instruction video. đ
You sir need to be on TV. Easy to follow, great at explaining things, good balance of sense of humor. And the food turns out delicious. Just made this and wasn't sure if it was going to be good. The family LOVED it and said it's the best bread I've ever made.
Your baguettes are carrying us through Covid and curfew. I can't say how deeply grateful we are for this awesome video! After baking and delivering to our friends I reached the state of handing out your recipe and video because I wasn't able to meet the demand. everyone keeps sending me pictures of your baguettes! considering the fact we don't have to go to the store for fresh bread I can really say you are saving lives. lots of them. and they taste like directly from a boulangerie in Paris. thank you, thank you, thank you from Princeton and Vienna!
I agree! Breadcrumbs and love from Chile
@mreimi94
Lol. âSaving lives.â đ
Good stuff! I like the crispy sounds at the end
This guy explains things so clearly. Love his baking
Thank you for the excellent tutorial. I followed it to the letter and ended up with a fantastic result - crisp, airy and chewy.
From my (limited) experience, indeed the 36h of cold proofing, is the best timeframe - tastewise. Also with sourdough breads!
Thank you Patrick & all team from ILoveCookingIreland! Great upload as per usual!!
This guy is amazing and just love his videos! đđ»đ„
Hello Mr Ryan, I would like to say that your video was a miracle for me... I made the best "baguettes" of my life, after spending years and years to try a lot of recipes, watching videos, tutos etc.
I'm french, my parents have had a Michelin stared restaurant in Monaco where I still live and work, and it was an honour and a big lesson to learn from you. I hope to meet you somewhere in the world, perhaps one day during a trip in Ireland, who knows...Thank you so much !
The best video I've ever seen on making bread. Amazing.
Patrick, Thank you for this great recipe! I converted the water to grams - I weigh all my ingredients now. For the final dough, I used 350 grams of water to the 500 grams of flour - around 70% hydration. I baked 6 wonderful baguettes. I will incorporate into a weekly routine. Merry Christmas đ
The recipe on the site is only 62%. I also had to bump it up to 70%, and was just coming here to comment about it.
Wow! I tried this recipe and I am in love. These baguettes are something else, so crunchy on the outside, but soft on the inside, and full of flavour and texture. Thank you very much for this amazing recipe, from now on baguettes will have a weekly appearance on our breakfast table. đ€©đ„°đ„
I just found this video and made my first baguettes. They turned out great. Best instructional video I've watched.
I come back to this video every time I bake baguettes for a refresher course on shaping before I get started. VERY HELPFUL... especially for someone who only bakes baguettes a few times per year. â„
This recipe gives extraordinarily good results. Thank you so much. I missed the comment on 290ml of water for the preferment which is a shame, but still my baguettes are awesome. As a fellow countryperson says in the comments, I am French and have not been able to find a baguette recipe that is half as good as this one in French on youtube...
WOW đ€© just made them and they are fantastic!
I just pulled my first attempt at this recipe out of the oven and, WOW! Gorgeous, crusty, that airy crumb! Brilliant recipe and excellent instruction here! Wonderful!
I have started the first dough today. So excited to make. Your videos are a joy to watch. Thank you.
Nice to see you again. You should do more videos on CZcams, I love your work đ
Great video. Thanks for posting.
Thank you Chef, I just baked this bread for the first time, my husband (picky guy ) and my son Loved it! You are the Best!
Tried these three times. Iâm getting better at it each time. Flavour is incredible as is the texture. Thankyou for a fantastic recipe and easy to follow technique. đđŒ
Did you see the baguette (french) slicer on the antiques road show it is like a guillotine and splits the baguette straight down the middle. Lovely item to have in your shop. Great memories of a lovely day with you in Cork.
One of the best bread vids you'll ever see I reckon.
I think I'm in love....best breadmaking instruction on the entire internet. Thank you Patrick!
Thank you Patrick. A perfect mix of the how and also the WHY!
Made some the other day but nothing like these. Once again Patrick thank you very much for your masterclass as it should be an inspiration for all home bakers. Cheers from Australia. ps. your sourdough recipes are still the best.
OK: baked my baguettes now - used stone ground eco flour from my neighbour and they turned out better than anything I ate in France (lived there for 12 years). I added the extra 140ml of water to this recipe to get 70% hydration and after I took the ripened dough out of the fridge I gave it 3 x stretch and fold with 30 minutes rest after each and then shaped them as in this video. Very happy with the result
good job on upping the hydration, stone ground can contain bran and does well with increased hydration and a nice autolayse.
How lovely to have such well thought out instructions, method and details. So easy to follow and so worthwhile, thank you!
Made these, this weekend and they turned out amazing đđŸ thanks for the recipe
So happy you made a baguette tutorial! I wanted to try baking a baguette for a few weeks; now I finally have a good reason to! I followed your sourdough recipe and I bake it 2 times a week for the past 5 months :)!
YESSSS. I LOVE THIS MAN
I made a sourdough last week by Patrick's video and got a big success for the first time after 2 time failures! The sourdough had full flavour and softness!
He explains clearly about each steps unlikely other baking videos and can understand why each process is important for the bread. Now I am looking for making baguette! Thank you so much for letting me find finally the favourite baking channel and would like to have more series by Patrick đ
Patrick ,you are a master for sure. Just watched this at work ,and will get started on these as soon as I get home. Thank you thank you
Due to the Quarantine in Germany I have extra time at home, so I decided to give it a try to this recipe, and Patrick, you were so right. Totally worth it.
So much flavour, beautiful crust and soft inside.
Best bread I have made so far.
I'm here looking at recipes from the quarantine in the USA
Im looking at this too due to quarantine in Malaysia too.
Quarantine in the UK!
Iâm looking from SĂŁo Paulo from the quarentine in Brazil.
Patrick is a new YT star
My favourite cooking channel, can we get Patrick to make ciabatta bread, it'll be amazing if he does. Thanks and love from Chile đšđ±
I made this now twice and the result is fantastic. This video is great, just follow every step, you can't go wrong and you get a spectacular baguette. Thank you so much Patrick!
Patrick Ryan is my hero. I followed the instructions step by step and the result was perfection!
I love that way you kneading the dough ,, thank you for sharing us your delicious bread recipes đđ»
A masterclass is exactly what this is.
Precise instructions. Awesome outcome. Thank you
Just started baking and came across your videos...
Amazingly straightforward and simple!! I appreciate you!!!
Love all the videos, thank you, since I've been making loads of bread lately, could you please tell us, if we would like to knead the dough using the machine, how long it takes and what speed should we use? thank you
I love his bakery and cafe in the lovely village of delgany in co wicklow ,everything is amazing.â€â€â€
Thanks for the Info. i'll try to go there. from Germany!
These baguettes look sooo wonderful and that crunch as Patrick was cutting one and the airy crumb! Yummmm!! Patrick makes the folding and shaping look so easy too. Bread rules in our house so I got to give this recipe a try real soon. Thank you Patrick!
Brilliant tutorial - just what I was looking for. Thank you so much! đđ
Made your sourdough bread omg came out amazingly delicious đđ»đđ» ....Canât wait to try this one đđ»đđ»
I would love to see Patrick make bagels. He is so good at shaping dough and that is the hardest part of baking bagels.
IMO the hardest thing about bagels is getting them in the oven fast enough- they are perfect just after they are boiled but you have to toss them in seeds. or w/e and do the next one - by the time you finish and they are all ready to go in - they start deflating >:0 the stuggle is real
Wow, your explanations are so helpful. Thank you!
Ryan I watched this video when you released it 3 years ago. I would like to see you do more videos. You have such a smooth delivery. These baguettes are amazing
I started baking bread 3 months ago and it was never perfect, always lil too yeasty lil too dry. but eith your explanaition it turned out perfect.
New fan here! đđ»ââïžđ totally loving Patrick just like the rest of you. Maybe itâs the accent, or all that handiwork he does, but I feel like he would be a great lover, right? đđ€Șđ
Excellent tutorial. Many thanks!
Absolutely great recipe! Time really matters when it comes down to the basic stuff. Thank you!!!
i like how difficult he makes this.
For baguettes? He is actually making it super simple.
Really nice video. I especially liked the demonstration of the âwindow paneâ test. Thanks.
With regards to thawing the frozen baguettes, a (slightly) alternative method Iâve found that works well for me is to take the frozen loaves directly out of the freezer, quickly run them under the tap, and put them into a cold (i.e. unheated) oven, preferably on a baking rack. Set the oven to 350F and heat for 20min. (Works great for other frozen breads: bagels, rolls, etc.)
In either case, I would suggest that, when you run the loaf under the tap, avoid wetting it on the top where the slash-marks are (that is, where the ârealâ crust has pulled back). My experience is that when water gets on these sections that it gets absorbed into the interior and can make it soggy.
About the amount of water in the Pre-fermented Dough, in the video, he says 245ml, but the full written recipe on his website is 290ml. so which is it?
290ml@@austin5310
From this video and a week of trial and practice, I've finally made my very first baguette!! Thank you so much ilovecookingireland and Patrick!
This guy is one of the best online. I've used his approach to various breads and his guidance is very valuable. I got burned by the preferment water miscaluculation, too. Dang it.