Made these this week, they came out beautifully. Granted, I finally bought a couche 🌝 definitely go to a hardware store and buy a project plank instead of paying someone for a transfer peel btw, quick sanding, optional chamfered edges+thumb hole 🤌 much better experience than struggling to pull off the transfer with a cookie sheet or similar.
We're sorry to hear that you're having trouble with your baguettes! Reasons baguettes can be dense include, too much flour in the dough or a flour with too low of a protein content, under or over proofing the dough, or not handling the dough gently which can knock out too much air. This recipe uses our All-Purpose Flour which has a gluten-forming protein content of 11.7%. If the dough is under-proofed, the baguettes will be denser because the dough didn't have enough time to rise again after shaping. On the flip side, if the dough is left to rise for too long the dough will over-proof and the baguettes will collapse either while scoring them or before they have a chance to set in the oven. We hope this can help! Kindly, -👩🍳Morgan
Great question! You'll want to follow this recipe here: www.kingarthurbaking.com/recipes/classic-baguettes-recipe?. We have a full in-depth video on our CZcams page to follow alongside it! -🍰Grace
Whole wheat is harder to work with! It wants higher hydration to feel the same as white in my experience. I bet if you scale to it, like do a white, then 80/20, then 50/50, then 20/80, then 100% ww you'll get the experience you need to nail it
Superb. Respectable passion for your craft.
Hi there! You can find this recipe here: www.kingarthurbaking.com/recipes/classic-baguettes-recipe -👩🍳Kat
Where's the recipe?
I
“Happy” is well deserved🥳
🧡🧡🧡 -🍮Nicole
Keep it up mate!
i'm just here to see if someone stole my braguette joke yet
👀👀👀 -🍮Kat
Made these this week, they came out beautifully. Granted, I finally bought a couche 🌝 definitely go to a hardware store and buy a project plank instead of paying someone for a transfer peel btw, quick sanding, optional chamfered edges+thumb hole 🤌 much better experience than struggling to pull off the transfer with a cookie sheet or similar.
Clever! -👩🍳Kat
I follow the exactly as the recipe, but mine came out so dense inside. What did I do wrong?
We're sorry to hear that you're having trouble with your baguettes! Reasons baguettes can be dense include, too much flour in the dough or a flour with too low of a protein content, under or over proofing the dough, or not handling the dough gently which can knock out too much air. This recipe uses our All-Purpose Flour which has a gluten-forming protein content of 11.7%. If the dough is under-proofed, the baguettes will be denser because the dough didn't have enough time to rise again after shaping. On the flip side, if the dough is left to rise for too long the dough will over-proof and the baguettes will collapse either while scoring them or before they have a chance to set in the oven. We hope this can help! Kindly, -👩🍳Morgan
Beautiful
baguette is so lovekly she is a hoot
The best crust of a baguette
😄😄 -🥐Lily
If I could make a bread like that id be happy too 😂
We'd loaf to assist! Please let us know if you have any questions on your bread journey 🥖⛵ Happy baking! -🍮Nicole
translate this:
donne moi la baguette
Where might I find the recipe that states the quantities of ingredients and instructions on how long fermentation should be, etc.?
Hi, Steven! the recipe is linked in the description box under this video 😊 Happy baking! -🥐Lily
Braguettes! 🥖
A thing of beauty! 😍
Check out the recipe “5min baguette” it really is simple and delicious
+1 on that one
Hello , I want the recipe please
How do you get it to look like that inside?
Great question! You'll want to follow this recipe here: www.kingarthurbaking.com/recipes/classic-baguettes-recipe?. We have a full in-depth video on our CZcams page to follow alongside it! -🍰Grace
Just tried a whole wheat baguette and failed miserably lol. On to the next one hahaha
I don't think 100% whole wheat is a good idea.
Whole wheat is harder to work with! It wants higher hydration to feel the same as white in my experience. I bet if you scale to it, like do a white, then 80/20, then 50/50, then 20/80, then 100% ww you'll get the experience you need to nail it
@Alisha Townley cool! I'll try that. Thanks for the guidance/motivation 😂
Linda espaguete ❤hummm🤩
Baguette
Oui oui -🍰Grace
Magnifique
💛💛💛 -🍮Kat
Braguettes?
💯💯😏 -🥐Lily
You mean “braguettes”!!
Sure! 😄😄 -🥐Lily
Baw bag
Where’s the recipe?
You can find this recipe here: bakewith.us/MartinBaguettesYT. Happy baking! -🍮Kat
Tell me the secret to an open crumb!
I'd be really gentle shaping the dough, and proof until really jiggly. Also, adding steam when baking helps a lot too
All about the hydration and protein content of your flour
lidl can do better bet
Slobbering all over my self. Provençal sandwich coming up.
We can't wait to see yours! 😍 Happy baking! -🥐Lily
Hollow, are you eating bread or air
❤
There’s something a little annoying about how Americans say “baguette” but I’ll admit that was some sexy bread.
🎉🎉🎉🎉
Slathered with butter....
The best way to serve up some fresh, homemade baguettes! 🥖🧈 -🍰Grace
Braguettes?
Haha, love that! 😀 -👩🍳Kat
Braguettes?
Yes! 😊 There's a link to the full video in the description box of this short. -🥐Lily