I watched this video at least four times yesterday, then made the poolish, and today baked 3 baguettes according to Martin's instructions. The first taste took me back to Paris! Excellent instructions and an easy recipe and process. Merci beaucoup!
@mwilliamanderson Жыл бұрын
This is the best, most thorough baguette shaping video around. Thanks.
@SummerBakestheWorld3 жыл бұрын
Thanks Martin! This was a clear and concise, close-up view and explanation of forming the rectangle and traditional baguette roll. It helped make my baguettes light and airy! Appreciate it!
@davidsinclair4190 Жыл бұрын
Just wanted to say thank you I'm starting in bakery as a career change, and I did a pretty fucked job today, no one was nasty to me completely lovely in fact. Kinda makes it worse, but to be able to see someone showing me how todo it so I can get better is very appreciated. Thank you
@KingArthurBakingCompany2 жыл бұрын
Thanks for the feedback, Steve! These tips apply to both naturally leavened and commercially leavened doughs. Happy baking! -👩🍳Morgan
@janetg25083 жыл бұрын
Geez. You make this look soooooo easy and I know it’s not. But with your tips and awesome videos to refer to, I’ll give it a try. Awesome job.😄
@Nosceteipsum1663 ай бұрын
That was incredibly helpful, mate. I tried to make baguette and the folding process was a mess LOL. The bread came out good but I can't call that baguette, it was just crunchy bread. I'm gonna give it another try with your technique but I can already see it will be far easier to do. Thank you!
@KingArthurBakingCompany3 ай бұрын
We're glad you found this video helpful, Gustavo! Happy baking! -👩🍳Morgan
@lindacoffin51103 жыл бұрын
Today is my first Baguette Day! The preferment and the measurements made last night! Excited!
@robertdewalt87113 жыл бұрын
I fully agree, very Important not to get frustrated and learn from our mistakes.
@arleendamico27343 жыл бұрын
Thank you Martin . I love your videos . I have learned so much from you . I will keep working on my shaping . My husband loves the bread . I love your Bagels . I make them all the time . No doughy just crispy and delicious. Keep making videos ! How is Arlo your beautiful Son ?
@JackieBaisa3 жыл бұрын
I wish you could have showed one last step: scoring. I feel like I have the shaping down, but my scoring might be off, since it always bursts out where the slits are. Maybe I don't cut deep enough? I love your videos! Very helpful. :)
@KingArthurBakingCompany3 жыл бұрын
Hi there! While we don't currently have any videos focused exclusively on scoring, you may find this blog article helpful: bakewith.us/bymsv8. Happy baking! Kat@KA
Exactly what I was looking for, and the repetition was appreciated: I feel armed and ready now! Thanks
@KingArthurBakingCompany Жыл бұрын
We've got you covered! Thank you for baking with us 🧡 -🍮Nicole
@matthewmorgan29753 жыл бұрын
👌👍👌 Love this Artisan Bread series with Martin 😍🙏
@KingArthurBakingCompany3 жыл бұрын
Thanks for the love, Matthew! It's much appreciated and we wish you happy baking! Jesse@KA
@gapey3 жыл бұрын
You make it look so easy. I definitely need more practice. Just made my first baguettes and they're in the oven now. I look forward to trying again using your shaping method.
@oneitalia2312 Жыл бұрын
Seriously? It's like playdough. You need more practice??? LOL
@robertdewalt87113 жыл бұрын
I tried your shaping technique and I really like the crumb it gave the sourdough baguette with 10% whole rye flour.
@KingArthurBakingCompany2 жыл бұрын
Hi there, Michelle! Thanks for checking out our video! You can turn on closed captioning by clicking on the "CC" button that is located to the left of the screen size options. We hope this can help and happy baking! -👩🍳Morgan
@edithharmer13268 ай бұрын
Wow! Ingenious! Looks delicious! Thank you for sharing your knowledge and talent! Greetings from Edith, Singapore 🌹🌹🌹
@rebeccatu683011 ай бұрын
Thank you Martin for this incredible tutorial!
@hotwelder21 Жыл бұрын
I have just recently started baking and I'm surprised at how rough you can be with dough. I always thought I had to be really really gentle. So thank you for the great video.
@KingArthurBakingCompany Жыл бұрын
Me too, Shane 😄 Thank you for baking with us! -🍮Nicole
@KingArthurBakingCompany2 жыл бұрын
Hi John! These are just two different recipes. While the holes in the pan will help your baguettes crust up nice, the hydration differences between them aren't too drastic of a difference. Thanks so much for reaching out, and happy baking. -👨🍳Ethan
@elkeschmitt6232 жыл бұрын
I lined my bottom rack of the oven with fire bricks (6) then I soak a round pizza stone in water- plus I spray the fire bricks with water, this has improved my crust quite a bit.
@lindamurphy9992 Жыл бұрын
This is amazing! Wish I watched this before making a both of baguettes.
@equaleyez Жыл бұрын
Even after having made many different types of bread and luxury products like brioche, hamburger buns, pistolets... the traditional baguette takes the 'cake' (without sugar please :) ) when it comes to technique and consistency. Great explanation this helps a lot!
@KingArthurBakingCompany Жыл бұрын
We're happy to be here for you! Happy baking! -🥐Lily
@ninofiol3 жыл бұрын
Magical hands.......artist at work!
@stevezag41452 жыл бұрын
Thanks! Clear and concise. The only bit I would have liked added would be a comment that this approach is correct whether the dough is sourdough or commercial yeast. I assume so, but confirmation would be nice. (If there is anything you do differently for sourdough, I definitely would like to know.)
@KingArthurBakingCompany2 жыл бұрын
Thanks, Tom! We're so honored to bake with you. -👨🍳Ethan
@jodievogelmeier71423 жыл бұрын
It looks so easy! I need a lot of practice.
@orkof6993 жыл бұрын
no
@KingArthurBakingCompany2 жыл бұрын
Hey there, Jerome! Most of our baguette recipes use all-purpose flour but you could also use bread flour here. Happy baking! -👩🍳Morgan
@tomspiers16583 жыл бұрын
You do such a nice job making it look easy, my baguette look, well they taste good 🤣
@KingArthurBakingCompany3 жыл бұрын
It's our pleasure! Thanks so much for baking with us. Ethan@KA
@bobsheridan66923 жыл бұрын
Thanks for a very clear and informative video.
@KingArthurBakingCompany3 жыл бұрын
Our pleasure, Bob! Jesse@KA
@tomrudd38702 жыл бұрын
This video is excellent, helpful, easy to follow.
@altynbrenham46853 жыл бұрын
amazing tips 👍👍👍👍👍,thanks for sharing your videoxx
@Not_Likely_3193 жыл бұрын
Thanks for the tips, Martin! I definitely need to follow #5! 😅
@ElliotWORLD2 жыл бұрын
Love King Arthur. At risk of seeming like a corporate shill, I have to say that their flour is definitely higher grade than most popular offerings and they offer great product support and education. If i created a company I'd use King Arthur as a model. On to the video. I needed to see this. Somehow , at some point, I lost my wherewithal in my baguette shaping skills. I was in a slump. I am thankful for this review. I have been corrected. Thanks KABC! Can I have a job?
@lauragabriel55263 ай бұрын
This was great. Thank you! We can think like kids when we'd roll play-doh. Actually makes it much easier🙃
@KingArthurBakingCompany3 ай бұрын
We're glad you're enjoying the video, Laura! Loafing that you're having fun with it. 😊 -🥐Lily
@Marius-Marius6 ай бұрын
Thank you!
@carolr48712 жыл бұрын
Incredible demo! Thank you so much!
@melodeelucido14462 жыл бұрын
Fabulous instruction video!!! Thank you.
@lohmanh3 жыл бұрын
brilliant craftmanship
@shellydahl919410 ай бұрын
Fantastic explanation. Thanks!
@KingArthurBakingCompany10 ай бұрын
Please share how your baguettes shape out next bake! 😄 -🥐Lily
@yaelarbelymizrachi231911 ай бұрын
Thanks for the tip🙏
@KingArthurBakingCompany11 ай бұрын
Our pleasure! 😊 -👩🍳Kat
@santoshtimilsena75512 жыл бұрын
Thanks for easy and nice video .
@bethbilous4720 Жыл бұрын
thanks for the tips so darn helpful, now give a great recipe please.
@KingArthurBakingCompany Жыл бұрын
Hi Beth! This video doesn't feature a specific recipe but rather was intended to share tips that can be used with any recipe! You can browse our baguette recipes here: www.kingarthurbaking.com/search?query=baguettes#recipe_index Happy baking! -👩🍳Morgan
@jeromemartucci1112 жыл бұрын
Awesome video, thanks so much…I so thankful you have such an informative KZfaq channel. One question, which King Arthur flour would you recommend for baguettes?
@bettymahoney83713 жыл бұрын
Thank you so much you are a great teacher
@KingArthurBakingCompany3 жыл бұрын
It's our pleasure, Betty! Ethan@KA
@luisitaps3 жыл бұрын
Martin is the best!
@MariaMartinez-jb3zn7 ай бұрын
No one will know your mistake. It’s true…just keep practicing and eating your mistakes! ☝🏽but I think this is true for any art…have fun! 🙏🏽🙋🏻♀️👍🏽
@KingArthurBakingCompany7 ай бұрын
Well, try not to eat your oil paintings or your violin, that might not end so well. But in general, yes! 😄 -👩🍳Kat
@KingArthurBakingCompany2 жыл бұрын
It's one of the less effective methods for adding steam to an oven, but you can certainly do it. You can learn more about the various methods of adding steam to your oven here: www.kingarthurbaking.com/blog/2017/02/28/steam-in-bread-baking . Happy baking! -👩🍳Kat
@KingArthurBakingCompany2 жыл бұрын
Thanks so much for your kindness! We're glad you enjoyed this video as well. We are hiring! 🙂 You can check out our open positions here: www.kingarthurbaking.com/jobs Happy baking! -👩🍳Morgan
@mlersk88302 жыл бұрын
Paul Hollywood uses a light mist of water on some unbaked loaves right before they go in the oven to also mimic the commercial steam oven and help to facilitate the creation of a crackly luminous crust. Could the light water mist work here as well?
@Joe317-e2c11 ай бұрын
Thanks 🙏
@KingArthurBakingCompany11 ай бұрын
Happy baguette baking, Joe 🥖🧡! -🍮Nicole
@asmaytalem29052 жыл бұрын
Luv Martin
@boscobear1233 жыл бұрын
I made your baguettes this weekend. Will keep trying until I’m happy. I wasn’t happy lolHad trouble building consistent steam in the oven. Any tips ? I also patted way to much gas from my cylinders
@boscobear1233 жыл бұрын
You the bomb, as well
@KingArthurBakingCompany3 жыл бұрын
John, building steam in a home oven is not easy. You can try inverting a large roasting pan over the baguettes to mimic the way a Dutch oven works. Here is a blog that may help: bakewith.us/t42f65 Happy baking! Jonathan@KA
@tomchan3042 жыл бұрын
Well said & Thank You
@wernerlippert54992 жыл бұрын
Very good!
@carolcapper20 Жыл бұрын
I noticed that Hamelman does the fold and seal twice, once on each side. Have you found that's not necessary?
@planecrazyish3 жыл бұрын
Excellent 👏👏👏👏👏👏
@irenefernandez82623 жыл бұрын
Thank you very much.
@johndelaney84052 жыл бұрын
Martin, thanks for the excellent four and instructions 🙂 one question regarding the KA baguette recipes online, the baguette pan recipe is slightly less hydrated than the classic (56 v 61%) is that intentional because of the pan allowing air flow under the bread? I have been using the classic recipe (naturally levined) with the pan and sometimes I get the snake that swallowed a football effect. To solve I've been giving extra folds and pressing the dough a bit more, seems to work for me. Thanks again ..
@michelleparry36682 жыл бұрын
Please consider captioning in the future? Thanks!
@jennamatkowski23672 жыл бұрын
awesome!
@davidamata1 Жыл бұрын
Hi, love your work!! Your videos are very thorough and have helped me so much in my shaping. I just wanted to ask how long you bench rest between the preshape and final Shape? I've noticed if you go right into the final Shape the dough is a little resistant? Thanks, Dave
@KingArthurBakingCompany Жыл бұрын
Not too long! 10 minutes is often fine, but your dough will tell you if it's not ready yet and needs some more time to relax. -👩🍳Kat
@aamakonepalieasyfood7613 жыл бұрын
A good tutorial😍
@rotapage3 жыл бұрын
Thanks for the video. But why the video is not 1080p quality? I suggest upload HD quality.
@elirich31457 ай бұрын
How large is the ideal couche for home-bakers for 2 baguettes at once?
@KingArthurBakingCompany7 ай бұрын
For only 2 baguettes you could get away with a very small one, but it's always better to have two much space than too little! There really isn't an ideal for smaller amounts, just use as much or as little of a larger couche as you need. -🍮Kat
@emcee7670 Жыл бұрын
What is the recipe for that gigantic dough blob? The std KA recipe yields 900gr +/- which is enough for three baguettes. Is the recipe from the video above the same, just 3X, 4X or more? Or is it different in some way?
@KingArthurBakingCompany Жыл бұрын
Hey there! Martin used our Classic Baguettes recipe but made a larger batch so he'd have enough dough to show all the steps with repetitions! -👩🍳Morgan
@KingArthurBakingCompany2 жыл бұрын
❤️❤️❤️❤️ -👨🍳Ethan
@AA-gt1ge2 жыл бұрын
Good tutorial and nice looking dough. What hydration is it?
@KingArthurBakingCompany2 жыл бұрын
Hey there. This recipe is around 56%. Thanks, and happy baking! -👨🍳Ethan
@AA-gt1ge2 жыл бұрын
@@KingArthurBakingCompany Hi Ethan thanks for the reply. Whoa! Your answer surprises me🙂 I'm a relative nube, slowly graduating to an amateur learning to bake bread, but isnt that extremely low for baguette? I hope you dont mind my asking more questions. What is the protein content of the flour? Does it take a long time for it to relax so you can mold it? Oh, maybe its low hydration for illustrative purposes for your tutorial? Sorry 😅Your answer only brought more questions to mind. The reason I asked the first question is because the crumb looked so moist and airy, I thought it must be a relatively high hydration. 🙂
@askertemir39063 жыл бұрын
Thank you very much. Same procedure can follow for sourdough Bagetti ???
@KingArthurBakingCompany3 жыл бұрын
Yup! Kat@KA
@Mitbackbrot2 жыл бұрын
I hear you saying "pat gently to degas", but what I see doesn't seem too gentle to me. Or perhaps my idea of what gentle means goes too far. So my question is: Do you aim for a very open crumb, which based on my understanding requires you to degas as little as possible? I have noticed in the past that during shaping I focused too much on not degassing, hence sacrificing the tension of the skin. Now I am in the process of finding the right balance.
@KingArthurBakingCompany2 жыл бұрын
Hey there! When degassing dough, you want to expel any large gas bubbles so that you have an even interior structure. When patting the dough, you don't want to press all the way down to the counter and entirely deflate the dough, but you want to use enough force to make an even surface. We hope this can help! Kindly, -👩🍳Morgan
@Mitbackbrot2 жыл бұрын
@@KingArthurBakingCompany Thank you so much Morgan. Going follow this advice with today's baguettes.
@KingArthurBakingCompany2 жыл бұрын
🥰🥰🥰 -👨🍳Ethan
@rhianna66532 жыл бұрын
Martin/KABC I consistently have problems pre-shaping and shaping a tube. My problem is ALWAYS that my ends end up thicker than my middle, resulting in a sort of peanut shape. I cannot figure out where I'm going wrong. Is it that I'm not flattening the edges enough? I wish there was an easier way to relay my problem.
@KingArthurBakingCompany2 жыл бұрын
Hey, Rhianna! It's somewhat difficult to explain in just plain words, but essentially every step in the process is important in achieving the perfect shape, from pre-shaping the dough, to making sure that you've properly closed the seams as you fold it prior to rolling. With that in mind, check out this short video from our Baking School: www.kingarthurbaking.com/videos/baking-skills/how-to-shape-a-baguette. That will give you a step-by-step example of how to get each of the steps done well, which in turn will make the final roll that much easier. Hopefully your baguettes will soon be less peanut-shaped. Thanks, and happy baking! -👨🍳Ethan
@rhianna66532 жыл бұрын
@@KingArthurBakingCompany I have indeed watched this video, too! (Many times.) I'm doing something wrong, and after a few dozen bakes, I've yet to figure it out. Thanks, though.
@mikey196083 жыл бұрын
Why seam side up when final proofing?
@KingArthurBakingCompany3 жыл бұрын
Hey there, Mike! These baguettes are proofed seam side up because they're flipped right side up onto the peel before being scored and loaded into the oven. We hope this can help to clarify and happy baking! Morgan@KA
@davemaybe93062 жыл бұрын
What is weight of dough?
@KingArthurBakingCompany2 жыл бұрын
Hi Dave. For the original recipe here, our Classic Baguettes, you'll make 3 baguettes at 307 grams each: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. Altogether, that's 921 grams. For a double or triple amount of the recipe, you'd simply double or triple that weight. We hope that helps, and thanks so much for reaching out. -👨🍳Ethan
@mkw1023943 жыл бұрын
Thank you, KAF
@sharondivincenzo467711 ай бұрын
Could we make two loaves?
@KingArthurBakingCompany11 ай бұрын
Hi, Sharon! You may want to go with something like our Pain de Campagne recipe, to enjoy crusty loaves: www.kingarthurbaking.com/recipes/pain-de-campagne-country-bread-recipe. Happy baking 🧡! -🍮Nicole
@joserescia6860 Жыл бұрын
Hello Martin, nice to greet you. If you can....Can you give me the recipe to make the baguettes, please? I thank you for teaching how to form them but I need the recipe, that is, the quantities, either x half a kilo of flour or one kilo. Thank you very much and have a great day and weekend. José
@KingArthurBakingCompany Жыл бұрын
Hi, Jose! Here's the recipe for sourdough baguettes: www.kingarthurbaking.com/recipes/sourdough-baguettes-recipe. Thank you for baking with us! -🍮Nicole
@joserescia6860 Жыл бұрын
@@KingArthurBakingCompany Hi Nicole, thanks for the baguettes recipe. It's because I didn't see it when Martin explained how to assemble them because of my question. But I thank you infinitely for that information. Have a great day and weekend. Blessings. José
@joserescia6860 Жыл бұрын
@@KingArthurBakingCompany Nicole I forgot to tell you that I tirelessly follow Martin and everyone because of the exceptional recipes they offer us and also because King Arthur has top quality products, especially their flours that are high in protein, which as you know is super essential to make a good loaf of bread. For the same reason, I congratulate all of you. for giving us this opportunity to learn about baking. Thank you very much and God bless all of you. Regards Jose.
@joserescia6860 Жыл бұрын
Oh I forgot to tell you that the recipe I'm asking for has to be with sourdough, not with commercial yeast... Thanks, Martin.
@sparkyheberling6115 Жыл бұрын
What is the timing of these steps? Is the pre-shaping done immediately after turning the dough out of the proofing container, or do you give it a 30-minute bench rest first? How long does it need to rest between pre-shaping and going full origami?
@KingArthurBakingCompany Жыл бұрын
Hi Sparky! This video is meant to provide some tips on the shaping step of baguettes, and will not give the full method of fermentation to baking. For that, I would turn to one of the many baguette recipes we have on our website, such as this one: www.kingarthurbaking.com/recipes/classic-baguettes-recipe. The timing between each step will be laid out in the recipe. Happy baking! -👩🍳Tess
@kaypea4874 Жыл бұрын
I can't get the dough to the stage you do... fold be darned... mine remains shaggy and very sticky! I weight everything!
@KingArthurBakingCompany Жыл бұрын
We're sorry you're having trouble, Kay! Are you using a bleached flour or one with a lower protein content? This can cause the dough to not absorb as much liquid and be softer than intended. Kindly, -👩🍳Morgan
@mortalace22 Жыл бұрын
Totally Teubeular brO! 😂 👍
@rlagmlwlsdl3 жыл бұрын
I made mine yesterday it became flat bread 🫓 Better get practice haha
@natassiamstelmaszek28043 жыл бұрын
I noticed that on the first shaping, around 5:20 you used a slightly different method. After the letter folds, you made TWO more folds. Two-thirds and seal followed by fold to the bench and seal. In the following demos, you just folded and sealed directly to the bench. Why? I'm always worried that if I don't do the extra fold, then the surface of the dough won't have enough tension.
@KingArthurBakingCompany3 жыл бұрын
Natassia, both methods work equally well. There are many, many ways to shape baguettes. Choose a method, and then practice that method until you are satisfied with the outcome. If you think the dough you are working with needs that extra fold to build tension, then include that in the process. Jonathan@KA
@breadwright3 жыл бұрын
Hi Natissia, I rotated the dough 180 degrees during the letter fold (which may have made it appear as though there is an extra fold). For all the baguettes in this demonstration I stick to the letter followed by a single fold to the leading edge. BUT, sometimes the dough may ask for an additional pass--that's ok. As with fermentation, activity, mixing, development, etc, be aware of the nuances and adapt as necessary. Happy Baking (and shaping!). Martin@KA
@m-m-m-82 жыл бұрын
You are awesome Martin. Thank you so much
@fernandadp943 жыл бұрын
4 days late for me. damn. I should just get a job at a bakery for 2 days
@Krossfyre3 жыл бұрын
Is it just me or is 480p the only resolution available for this video?
@KingArthurBakingCompany3 жыл бұрын
Thanks for pointing that out! Future videos will be higher resolution. Kat@KA
The recipe on the site results in just about 900 gr of dough-- he's clearly working with much more, so I don't understand the claim this is the std KA recipe. Doubled perhaps? That said, terribly useful--and clear.
@tomrudd38702 жыл бұрын
So I have continued to review this video each time I have made baguettes and these instructions make it very clear and most importantly, not intimidating.
@kawasakisxi1 Жыл бұрын
You have some skill there , ...My Baggett's still look like croissant that have been stamped on ....But i have found a method that uses the principles of what you do but is more beginner friendly 2 of my 6 baggies today look like they should !!!
@KingArthurBakingCompany Жыл бұрын
Step one is practice, which sounds like you are doing! Keep it up and happy baking! 😄💛 -👩🍳Betsy