How to make French Baguettes at home

Thanks so much for the brilliant instructions, mine turned out a triumph. I have been working my way through your recipes, consistently faultless ❤❤❤

Thanks for the easy to follow directions. Was a big help for a novice baker/home cook. I need some more practice on couche (?) making and transfer to the baking sheet. Lol.
My kids are always my barometer for food in general….they each ate a whole baguette!
My only tweak will be to add another pinch of salt (table).
Had to bake for nearly 30 minutes total. Think my electric oven temperature is off a little. All in all a good first attempt. Perfect task for a lazy Sunday.
Thanks again John!

Did you say 1/4 teaspoon of instant yeast.

Is bread flour is different from simple white flour?

Impressive ! These deserves the name French baguette, congratulation !
A lot of what is sold in united-statian supermarket is an insult to French tradition as it is not French baguette and they're using the name to fool united statians. I am seriously considering finding an organisation to sue them for defaming a country's culture.

I did it!!! Thank you so much, Mr. Kirkwood! You're a great teacher, I'm looking forward to make another of your recipes 😊😁 by the way regards from Guatemala 🇬🇹 👋😊

Is that th man from discovery Channel. Africa great migration

Well done sir

the necessity of kosher salt in a french baguette?

Can the dough be freezes and still turn out good

It takes only the whole day to make 4 baguettes. Wow I'm going to bake now to waste my life.

hey guys, doing this right now, i am a young teen so i will tell you how it goes and i will tell you if it is easy enough for a teenager to do

edit: baking at 180c fan but, cooked 8 mins, flipped, cooked another 8 minutes, not golden brown sadly yet so im currently cooking it a little longer, so far done 7 minutes extra but that may be because of over proofing or because of low temp, not sure though

edit2: just finished it, if you are baking it with gas mark 6, i would reccomend 200c not 180, maybe even 210C, i have cooked it well over 10 minutes then needed to get a golden brown crust but other then that, very nice

You make it look so easy! How long do you knead each time between risings? I saw a similar kneading technique with some well known German chap the other week, looks so easy, tried it - not quite successful, but need to try it again.

I tried too many recipes and not really successful 😂
I will try this one but half of the recipe to see what happens 😂
Thank you for sharing this with us 🙏🙏🙏

First of all, that voice is so soothing☺️
This recipe is 💯💯💯 Amazing!!! Watched my daughter and her dad make it(she just made a mess while he made a bigger mess) 😂 all worth it! Definitely done buying bread from the store! Burger buns recipe is 👌🏾 as well!

I am back again.
I can say life is amazing with this recipe

hi I made 4 baguettes as your recipe following it to the letter - they turned out perfect - to my complete surprise as I haven't baked before! and they tasted much better than shop bought ones (and only 4 ingredients !! ) thank you

No sugar to activate the yeast?

Your voice is so good, you remind me of those great audio books. Just subbed. The bread looks yummy

Did everything as was in the video but they came out soft with not much crust. Good for sandwiches but not like in the video. Any idea what went wrong?

Not sure if I added too much water or didn’t fold well enough, but my dough ended up very wet and sticky.

I saved it by heavily flouring the surface before couche-ing. It didn’t rise too much in the oven, but it still turned out well!

I’ll have to give this another shot. Thank you for the recipe!

Fascinating, John, and SO instructive. I was very interested to see your technique! I'm from the Take No Prisoners school bof kneading, so watching your light hand was a revelation! And COLD water to start! I really want to try this! Thanks!

This was so adorable.

Thanks so much for your wonderful videos. ❤ 🏆So well done. I want to buy your bread recipe book soon.

Thanks for the wonderful video. Would like to ask if chouche and the cardboard are necessary? Is it not possible to simply place it on a baking tray and move it with bare hands?

Honest review: 10/10 best recipe. I just tried it and it tastes wonderful, honestly didn't expect it to taste as much like baguette as it does - it's a lot more about the way you make it than I thought! Personally, I didn't have any measurement tools so I rounded it to cups, I used all purpose flour since I didn't have bread flour, I added more flour when I saw it was too watery and used tinfoil instead of plastic wrap. I also didn't have a spray bottle so I just used a cooking brush and sprayed water on it that way. I could've definitely done it a lot better and if I had the right equipment, but overall even after doing it this way - the technique you showed made it shine, and it's absolutely delicious, especially for a first time.
Thank you so much for this recipe and thank you as well for explaining why we do some of the steps and showing how exactly to pull it off instead of just giving us text instructions which a lot of not so great cooking channels do. I think the important thing about cooking is knowing why the steps are done and learning to do it in your own way instead of just following text instructions. Who could've known that water is what makes it crispy!

very easy steps to follow but very long time to I do the job.
but the output looks very delicious and force me to try it
thank you.

Is it possible to use all purpose flour instead of bread flour?

“I should let them cool down first..but that’s not gonna’ happen”

lmao

Thank you sir

John, what a wonderful recipe this looks to be! I have a rather odd question though. What happens to the crust if you don't put the pan of boiling water in the oven? Would they just be like soft rolls?

Thanks again for all you do!

Why did you not sift the flour?

Ive beem having trouble with my bagguetes but i think thiss guide willl help me.

I have been making French baguettes using this recipe for a long time. I did them again yesterday. Perfect!!! Thank you so much!

Thanks so much! I can't wait to try this. I loved how you explain things!!

Thank you so much! I followed your receipt for baking baguettes for the first time and it came out very good!

Hi. Thanks for the video. I used your recipe, and, surprisingly for even myself, baked the most delicious baguettes I ever eaten.) This becomes even more surprising, if consider that I was baking bread second time in my life…)
QUESTION: if I want to make 2 baguettes (4 is too much for me), shall I use half of all the ingredients (including yeast)? Or 50% should apply only to flour, water and salt, while yeast percentage would be different?
Thanks in advance for reply!

I'm in the process of making my second batch of these delicious baguettes right now! I can't thank you enough for sharing this recipe. I split the loaves from the first batch among my family with some homemade minestrone soup and it was divine, everyone loved it! Bless you, sir!

Followed recipe to the letter. IMO, too much steam. The bread lacked a crispy crust. Next time, I will just mist the loaves and spritz a few times right when they go into the oven. Otherwise, delicious.

John please help I am so frustrated. I followed your recipe very very carefully, took all the correct measurements, but for some reason after the last rest period my dough is soooo sticky. No matter how much water I put on my hands, how much flour I sprinkle on the surface and dough it sticks to everything. What do I do?

Oh 😮 wow that’s incredible and I’ll bet they taste incredible ❤🎉

hallo om.. from indonesia thx for vidio... terimakasih

I’m bloody starving now 😁

John, this is amazing! I can’t wait to try this recipe! Thank you :)

Nice recipe

I made this bread step by step the most amazing bread I’ve ever had 🙏🙏

Couldn't do that in a million years! Great to watch however! Thanks!

I followed the recipe exact but the loaves are a pale white and struggle to get golden brown what did I do wrong?

made two batches using baguette pan, and both times the bottom was very soft; first time baking 20 min and second time 17 min. It might be that I fill the pan on the lower rack, with enough water so as not to evaporate during the baking process...what is correct? I also spray the tops as the bread goes into the oven. any comments or suggestions are welcome.

looks great. Is it possible to use whole wheat flour as well or will that ruin the rise?