1 Dough 3 Baguettes - Easiest to Pro-Level

What would I have to change If i want to use wholegrain flour or different flour, e.g. spelt?

Did you spray it?

start talking about grams of this and that and I am on to another recipe that speaks to me in ounce and lbs.

Sorry for my rude remark Brian, I apologize. I really like your programs, and your explanations makes things so much easier. Explain away!

"a shredded beef cake"😩😩😩😩😩😩😩😩😩

5 attempts at "better", this does NOT work. Something is off, every single time they get into the oven, the deflate and turn into flat hard lumps. Seeing as it's a 5 hour process, it's not worth the hassle. Moving on.
Addendum: Cut down on the timings for stretch/fold and proofing dramatically, and it worked! No way they're gonna proof for anything close to 45 minutes with the flour/yeast/climate I have access to. Final proofing was 35 minutes, and they were bursting in the oven. Super fluffy and delicious. At least this process taught me that instincts are a good thing sometimes.

I did level 4 (aka God mode) and when I cut it, I get 230.000g, perfectly cut to milligram accuracy. Oh, yeah...

I must say I tried the medium difficulty bread and the dough was extremely sticky, from the very beginning. It stuck to the pan, and when it came to the "stretch and fold" method, no matter how much I did it, it stuck to the pan. Because of this, I could never pick it up and tuck it, so I just kept folding and folding, to no avail... I did what I know isn't the right thing to do, but I added more flour until I could work the dough. I will say that I used white bread dough and instant yeast, and that I let it rest for exactly as long as the video said. I'll also add that I don't expect the dough not to stick at all, however it was simply unworkable. This recipe is failing to mention something, such as the temperature of the room, that can mess with the dough!

Hi I noticed you did not spray the last baguettes in the video. Should you or is it better to bake em dry?

Real Baguette definitely doesn't need malt powder. All it's made of is flour, water, yeast and some salt.

I watched the video, and I've made the 3rd bread, absolutely the most delicious bread I've ever eaten
This will be my bread to the rest of my life!!!

Can you try to make a protein version of these baguettes using vital wheat gluten? Actually learned a lot about bread baking, kneeding and proofing techniques in this video. Thanks!

Can I modify this using my sourdough starter?

Hi Brian, thanks for the sharing the recipes. It’s really amazing baguette. I tried third recipe opt out malt powder. It’s hard to find. My family really loved it especially the crust.

I made the best version yesterday, first time making baguettes. Holy cow are they delicious! Blew my mind! Can't wait to make more! Thank you for the video!

I like this series: recipe for simple, quick and tasty X, recipe for more presantable (and a bit more advanced) X and recipe for advanced X (when you feel like trying something challenging).

Thanks!

Now you need to do a hoagie roll video!!

Oh, when you tried to take a sneaky eat of the malt powder. 😂 Glad you didn’t inhale, but it was so exactly something l would do, l couldn’t help cracking up. Made my day. 😍❤️❤️

I don't get it, i've tried twice now, exact measurements, and my dough is always so much wetter than what yours look like. I cant even score them at the end, the dough just pulls. What am i doing wrong?

Hey Bri, been baking your original baguette dough for years now. Always gets rave reviews. I note that you've tweaked the recipe for the "best" loaf. It makes sense to bump the yeast from 2g to 3g and reduce the bulk from 2h30m to 2h. But what surprised me was the significant increase in mixer time. The original recipe is 2m low / 2m high, but this version is 3m low / 6m high, for 9m total in the mixer. I would love to understand why, so I can apply it to my own baking.

Just made "good", my first time ever baking from scratch... let it sit the minimum 40 minutes... the fam loved it, although we did agree it came a bit heavy... will try kneading it a bit more next time (and I didn't have a square foil tray, so I used my big oval turkey pan which doesn't sit great on my pan, which has a lip like Brian's... even better I'll plan ahead & do "best" (although I don't have a baguette sized Dutch oven, so I'll have to get a foil tray)

"chubby cigar shape" is taking me out 😭

I have a question - can I do the same thing, get the same result if I use whole wheat flour or a combination of whole wheat and bread flour? I don't like pure white flour bread. Would you be willing to do some videos or just add a comment for all of us that prefer wheat flour?

Your Fable dinnerware looks very much like the dinnerware I inherited from mtg Mother-in-law. Mine is made by Russel Wright and I have place setting for 18, plus various servicing pieces and accessories! Love the grey!!

Pre-ferments are pointless for homemakers. They are used to save space in professional bakeries, just make the dough and ferment it in the fridge overnight. BTW, it is pronounced "Polish".

Thanks Brian, very easy to understand and interesting video.

is crusty and delish but flat😅

why my bread come out flat?

Making #3 to accompany Kenji’s beef stew

i make so many versions but ur description is very clear and mine looks like urs.

Best video out there which is odd, not french, not italian, not long or complicated, no "not-in-your-home" stupidities, perfect. Thanks.

I always thought that salt was a bit of a yeast stifler ? To be added later.

Best came out an unworkable sticky mess I threw away.

every crunch from a crispy baguette brings us closer to Nirvana

More complicated than I imagined yet your #3 seems more doable as you can leave it alone for 12-24 hrs. Yes Les francaise do know how to bake as I remember my times passing in and out of O Paris!

Can I use a Dutch oven like the one used in some of your other videos or do I need the challenger?

I made #2 yesterday to excellent results (one guy ate an entire baguette himself). Next week I'll be testing #3!

I would love a video all about yeast, including captured yeast and comparisons.

Thanks!

Please bring back the dancing!! i really look forward to it

Did this and the dough came out more sticky and moist even though i copied your measurments what can I do in the future to stop this I did the better baguette

hey brian, on your third example is there no need to add steam to it?

Bag-get lol

Aside from the malt powder, great recipes. I guess some people like their bread sweet, but i am definitely not one of them.

I LOVE YOU (in a plutonic way) I am not a chef, I am a web developer but I tried this and it worked really well, the bread that came out almost better than anything I have had from a bakery, I was so happy with it. The only minor thing I noticed is your poulish was crazy big and bubbly doubling in size where as mine was only fractionally bigger say 10% bigger after a 14 hr wait, I was tempted to add some sugar to feed it next time, I heard that makes it go nuts? but anyway it was so good, if I could upload my pic I would, THANK YOU!

Brian, when you use instant yeast your text over the video should say so. Most of your bread doesn't use instant. For the second loaf, you mention instant but you said it so fast I didn't catch it, and the text just said "yeast." My dough was just watery goo after I added the yeast mixture. Had to start over.

Hey Bri, will you do a video on how to make a sub roll like Jimmy John’s bread? Thank you!

I need help every time when i try to cook bread and even this recipe it comes out very spongey, doughy, and dense. When i pull it out it also looks gray. How do i fix this pls help.