📖 Find the written recipe in the link below the video. 🥨 Become a channel member ⤵ kzfaq.info/love/zSKbqj9Z042HuJTQI9V8ugjoin 🌾 Support the channel on Ko-Fi ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

I've been watching your videos for years now, and just wanted to say thank you for the amount of time and effort you have put into this. You've really helped so many aspects of my bread making. People ask - "Why do you make your own bread". Give them a loaf and "Ah yes, now I understand." You're helping us all out, so thank you!

I just made this morning, baguettes on poolish pre-ferment. Started two days ago. I am exhausted! Next time I will try your new recipe. It is a time saver. Beautiful baguettes. Thanks

They look delicious. Your instructions and video presentation are always crystal clear. You’re a great instructor. Love the new channel pic too. Take care Charlie. 🥖🥖🥖

Charlie, I use some pinch-back to help develop flavour and make a larger amount of dough. Keeping it in the fridge and taking some out each day. Flavour is amazing, most daily breads can be made like this. I constantly make your sourdough focaccia and fougasse recipes, they are the 'Don'.

Great Mr. Chain! You never disappoint! Thank You!

Like many people I became addicted to baguettes in Paris but I've never been able to make them successfully no matter how hard I tried. I'm very anxious to try this method and I'm very thankful for the video, maybe I'll get it right this time.

Never leave the comments, but today is a special day! This recipe is so easy.Baguettes are so yummy and crispy! Thank you very much for your videos and hard work!

Those look amazing. You’re challenging the whole concept of kneading… can’t wait to try it

I’m so excited to try this out. Every recipe I’ve tried of yours has been very tasty. Thank you!

My family hosted friends at home during the weekend and we served them your basic white bread (48hr in fridge!) and seeded ear bread, and both of these families loved your pastries so much that I had to send them link to your channel so they can join our 'no-knead cold-bulk comunity' and make their own loafs;) They could not believe how this process is simple - thank you again, Maestro! You made myself proud😊❤

Absolutely beautiful, and the first time I've seen no-knead baguettes, very well done!

I love your *no knead* to sweat when making bread style! 💪🏼🥖🥖

It looks just awesome with cold fermentation! Thank you! But it's not possible here in Africa without having stable electricity... I'd be very happy about videos with room temperature fermentation, that's here 31°C... Can you, please, think of us? My daughter loves your bread and we're both looking for a solution! Greetings from your 2 German followers in Tanzania

Welcome to my life 😊I'm a novice in the baking field, but you just make my aspirations of trayng to bake good bread easier then I thought possible. Thank you 🙏

Ok so now I saw this video and I just made a no knead pizza dough with no poolish. I will bulk ferment it in the fridge for 24 hours then do a fold / degas and then cut the pizza dough balls and put them back in the fridge for anotother 24 hours. Which is about the same as doing a pre ferment. I like this method because you are building up strength in the fridge. I am really curious to see the crispness of the crust and the rise. I will let you know how it goes.

Hey Charlie. As much as you have come a long way in the journey of bread making I have had one hell of a bumpy ride as well. I went all the way and said no more preferments and everything in the fridge including no knead method. I did a 24 hour bulk fermentation and then degassed and then made the dough balls and left them for another 24 hours to proof in the fridge. I used 1% yeast in the mix and no olive oil or Diastatic malt powder. I was worried that without a preferment I would not get a crispy crust but it was the opposite. The bulk fermentation worked great and the fridge proof worked out even better. I took out the balls and left them at room temp of 22C for 2.5 hours and they where perfect. I cooked them at 400C on my Roccbox and to be honest with you, I couldn't taste a difference from a preferment and the crust was crispier then with a preferment. I am now a firm believer as well. I will never knead again. The fridge no knead works great and the bulk fermentation along with fridge proofing worked out perfect for me. I found the center shelf of my fridge is 5C as you get and that worked perfect. My internal temp of the dough was 25C when I mixed it. I am really happy I did these tests, I was a firm believer that preferments made a crispier crust but that's all a myth now. I also don't add any olive oil either, I found that even 2% olive oil makes the pizza chewy. Yay! Now I wish you where a bit closer so I can makes us a couple of pizza and espressos :) Cheers m8. I am really happy today!

Finally baked this early this morning - Such a simple and so convenient recipe - allows for much flexibility for scheduling your bakes. I made a double batch of dough - as it sat in the fridge for about 36 hrs, I gave it an extra fold late last night. I decided to make three longer loaves: a couple Pain d’epi wheat stalk loaves and one baguette. Maybe not the best scoring or cuts, but hey, I only had five hours of sleep and it’s been quite some time since I cut an epi loaf. Results for taste and texture? Fantastic - everyone at the office is loving this bread!! ❤❤ As ever, many thanks to Charlie for this recipe - and my oven didn’t even go wonky when I steamed the loaves!! #210 - Photos have been posted 🥖🥖🥖

You always make it look so easy. Thank you for a wonderful recipe.

I'm getting hungry 😂I always love a good baguette and will give it a try...thanks for sharing!

Man, you have revolutionized my home bread baking. I now have a rather expensive Kitchen Aid that will be collecting more cobwebs than flour dust.

This looks so good and manageable! I will make this recipe. Thank you, Charlie!

Can't wait to try this for myself! Also loving the new channel logo 😍

I love your no knead recipes because of my volleyball injured wrists. Your recipes have never let me down. Love the consistency. Keep up the great work !

love your videos you are so relaxed about everything

always love your work bro! i'll give these a crack this week. i still havent mastered baguettes even though I've made about 1,000,000,000!

Great recipe and tutorial. Thanks Man!

Thank you for this wonderful recipe!

i just started baking but always wanted to do it since i was young. kneading is one of the things that fascinates me. it makes me sad hearing you said that "kneading bread is over". along with other no knead recipes i see online it feels my dreams are shattered. but i still love breads and loved to try this recipe.

I started baking just 4 months ago， come across Charlie’s yudane whole wheat loaf, a great success! I also tried the cold proof baguette, left it in the fridge for 3 days, mist the dough and prepare steam for the oven，was it ever crunchy on the outside, and airy and soft on the inside ; he is so detail with his instructions , now I am totally hooked, and so looking forward to bake all his bread shown on the video!

Super recipe!

❤thank you! Baguette is the perfect level of crunchy for breakfast...

Banquette! Can’t wait to try!! 😋

I love this! So many people tell you that you can’t cold bulk ferment so this is wonderful ! Thank you!

Really thank you very much for Your instructions and guidance.

As always...excellent instruction.

I discovered your page last week and have been bing watching your content ever since. Thank you so much for blessing us with so much bread education

Brilliant 👏 👏 👏 cannot wait to try Thank you so much

Those are your best looking baguettes to date. This has been quite an enjoyable journey.

Perfect!!!!! I can’t wait to try this

that was awesome......thank you

No-knead Baguettes - it can't get much simpler and better than this! Will most definitely give this a try - hmm maybe as an added bake for Tuesday's group meeting..... 🥖🥖🥖

I tried the no knead 24 hour cold fermentation today. I Love the taste!!!

Love this recipe. I stumbled across these basic parameters by trial & error over the last couple of years, but am eager to try your more refined shaping technique. When I started using my (very crude) rolling & stitching technique, it made an enormous effect on the spring of my loaves... It's even tastier if you use about 10% whole wheat flour.

Beautiful! Can’t wait to try

Charlie, have you thought about making videos for steamed buns? The ultra fluffy kind, that's literally a cloud.

Very good and tasty recipe with the steps shown in an easy to use manner, nice! Thank you.

worked very well, better than any other video I have seen. I don't know why I try anything else but your recipes. Thanks. I was going to buy a Lame from your amazon store but I didn't see one...expand man!

I just made these....my family thinks I'm a rockstar! 😛 Thanks ChainBaker

This is the best baguette recipe I've ever tried. They turned out perfect. I've learned a lot from your channel. Does the temperature of the dough matter that much if we're just popping it in the fridge after mixing?

Thanks from Oregon. USA

Good approach

I am totally with you on the 'no-knead' bread. I would love to know how you would go about a no-knead croissant or danish pastry?

Thanks

Seeing is believing and I've been seeing you make a lot of different bread using this method. So I think I can safely say I believe any bread can be made using this method, until you prove me wrong. : - )

I am defined trying this recipe in the weekend

I’ve been wanting to try making baguettes. I’ve made many traditional knead boules and they’ve come out incredible! This weekend, I wanted to live life the easy way so I tried someone’s “no knead” method on KZfaq. Was an 85% hydration… my dough was a nasty sloppy mess. I wound up adding a ton of extra flour to it just so that it could be shaped. I baked it this morning. Great taste….. I’m just didn’t have a good experience trying something new for the first time. However, I am thinking of giving your no knead recipe a try this week.

Thanks!

beautiful baguettes :D

Thanks again

Have to test it! Nice content Charlie! As usual u r beast at baking!

awesome!!

this recipe looks wonderful! i've always wanted to try making baguettes myself. thank you for sharing this with us. :)

Another great video, thank you.

I have one question! How do you clean your kichen desk, because I have the same kichen desk than you have.(I love your videos😀🥖)

Hi charlie! great video, but a question (about baking paper in general) in my country (the Netherlands) our baking paper is usually spec'd to 220 degrees celcius, any higher than that and the paper starts burning. Mind you the baking paper is white and I haven't found the brown variety around just yet. Is yours capable of withstanding higher heat?

Looks lovely except those folds even in slo mo look hard for me at least 😂 I noticed the sweet new logo as well…also, noticed you haven’t been wearing your chunky chain bracelet in quite awhile. 🩷

And look how they turned out -- DAMN!!! :) Nice! Not sure anymore if a bread exists that can't be made using the "no knead" method!!!! LOL --- all that work for nothing haha... Be Safe

Charlie, why emphasize on temperature if the dough is going in the refrigerator right after mixing? I understand not too hot and not too cold but anywhere in the 20's should be just fine in my opinion.

Do you use active yeast or instant?

This is the next bread I make.

Greats results!

Hi chain baker🙂 i have a few questions about bread making and pastry baking. I was looking at tons of recipe videos on different types of doughs and noticed that some professionals use a wooden table or a stainless steel table to do there shaping and dough working and i was wondering what type of work table is best for working with a variety of different doughs?

I tried this one today, it was great! I'd previously had problems with cold ferments rising after coming out of the fridge, so I left this one an hour or so before putting it in... still had issues with the post-fridge rise... perhaps I should have left them longer on the final proof (it's under 20 degrees in my kitchen at the moment). I've got another batch in the fridge with a bit of Diastatic Malt Powder - we'll see how that goes. Might be time for some new yeast...

Brilliant videos - but also, have you considered doing a live lesson so people can ask live questions? 😁 I'm floundering with the temp stuff (don't judge!!). I've read, watched, been told so many different things...I'm lost. I just want some decent baguette. 🥺

Hi CB - tried these tonight and turned out great - mine were a little more yellow than most baguettes I buy but the taste was fantastic- very easy to do with my lack of skills and equipment - question: If I wanted to bake one bigger baguette, would you recommend a 400g recipe? Also, the video says to go down to 230 once the steam goes in, and the written recipe says 220 - so I split the difference - Lastly, I think my total proof time was about 20 hours and they worked well.

New Logo is Great 👍

Should not have watched this before breakfast! Now I'm super hungry. If the dough doesn't puff up how do you know if it's done the final proof? Just time?

Elegance Charlie thank you Roast beef anyone?

Do you have any hint about pre-cooking baguettes, or breads in general, before freezing it?

Que bonito!

Mate, these look legit! It almost defies logic... and is a little sad doing away with what seems to be the quintessential part of baking. In saying that, woohoo! More time for more baking! 😂

Quick question....is that rice flour for the linen during the final proof? I use that for my bannetons and was wondering. Love the channel!!

great baguettes! Thanks Now question: I bake 2 baguettes. Eat one. How do I preserve another for tomorrow? Will it last another day?

How about no-knead pizza crust? I've tried several of your no-knead method breads with good success. Any tips on things to do with left-over bread?

Maybe a high butter brioche would be hard to make with the no knead method? I guess you could melt the butter to make it easier, but I assume that would change the texture (?).

I tried this and it produced the best baguettes I've made. I've tried many other recipes and the results have always been disappointing - particularly with the crumb, which has always been too tough. This recipe produced a crisp crust and a softer, fluffier crumb. Is the fluffy crumb due to the lack of kneading?

If you like making bread and you don't have a baking steel, fix that. It takes your bread to another level, especially for higher hydration recipes like baguettes and ciabattas.

Try Banh mi Baguette

In one word, revolution! No knead and no poolish for the same results? Beware of the Francis 🧐. But really, is this method have the same results of the poolish variation?

Hello Charlie, could you please show us the effect of using baking soda in doing the donut dough, I am asking you this question because I saw that some pages on the internet says that when mixing baking soda with an acid based liquid like buttermilk, the dough will rise due to the emission of "carbone dioxide"

looks good please let us hear how crunchy it is?

If i start in the afternoon can i do the 1st fold in the evening (~9h later) and bake it in the morning? That would mean making the total fermentation time 19-20h instead of 24h? Or would that hurt the end result. I guess i will see :)

Making it for the second time. It looks like for my tray it's better to make not 2 but 3 shorter baguettes. It's nearly impossible to eye measure 3 pieces equally) My question is: Given dough has a top and a bottom How do I cut a piece of dough from one baguette to another and add it to smaller baguette in a proper way? I mean we cannot knead or mix it at pre-shaping step.

Charlie are you east European? I want to see light rye bread made by weight. Nina in the kitchen did a video on KZfaq with cups. I did it and it was perfect first time but never right since. I’ve had so many failed attempts and salt beef doesn’t taste the same in other bread. I hate cups they can vary so much even from one day to the next.

Whooo boy do I need practice. I’ve made these twice now and they taste good but they look like rectangular blobs. Zero oven spring. Almost no crisp. Is my oven not hot enough. I did 480 heat up on a pizza stone for 30 min then dropped to 430. I’ve heard leave it at 500 for 10 min then finish at 450? Like you said, it won’t be till I make a thousand that I’m a baguette expert. And I’ve now done two, twice so 4 down, 996 to go?

Would this recipe work with pain d'epi ?

There is only one thing I knead today, well machine hook kneading. My standard white Pullman pan de mie that bakes in a 13x4x4 Pullman loaf pan with lid. I just haven't tried converting it to a no knead yet, everything not using the Pullman pan with lid I do no knead. 🤷‍♂️

What to do if the oven fan can’t be turn off? Will the steam be extracted too quickly?

No-knead! That's where I bet all my chips! I'm not a gambler, but I'm lazy!