Man, I'm so glad I found this channel. You explain everything the best.

I can't understand why your channel doesn't have millions of followers. Your baking skills are truly second to none and I would like to wish you the very best for this year 2023 and beyond. Thank you so much for sharing your knowledge and talent.

I’m so pleased I found your channel. Your methods are a game changer for me. Overnight proving is genius.

Wow, great recipe and instructions. Definitely going to give this one a try.

Just made my first ever baguettes 🥖 according to your recipe, they turned out so good! I made a mistake though and didn’t score it deep enough in the middle, so it is a bit flatter in the middle, but the edges are perfect. Advice to anyone who’ll be doing this - consider making double amount of the dough, I wish I did at least, they are just too good! :) thank you for the detailed description of each step!

Love your bread videos. I have got lots of useful information from them. After watching your video on dehydrating your sourdough starter, I did it, just as you showed in your video. I also re-hydrated that starter about 2 weeks later. It took 2 days, but I was able to make sourdough bread with the re-hydrated starter. The bread came out great. Now I keep a jar of dehydrated sourdough starter for emergency back up, just in case something ever happens to my starter. Thanks again for all the wonderfully informative videos you make and share.

Phillip this is one of my favorite pre-ferment. Vietnamese buns, baguette, pizza dough, focaccia and regular white sandwich bread. I also use it for killer waffles. Great stuff. Thanks Phillip

I can't wait to try this recipe this week when my children and grandchildren arrive. Will serve with Turducken and the next day with homemade ragu and homemade ravioli!

The baguettes came out perfect, the look amazingly delicious 😋

That wood countertop is beautiful. Thanks for the vid!

Used this many times,perfect baguette everytime. Thank you

Thank you for sharing your knowledge! And for using exact measurements in grams. I only use recipe's that measures in grams otherwise there's too much room for error

Tried your recipe over the weekend, (the proofing), and baked them last night (Monday). The first 2 came out brilliantly but I forgot to score the second two. I was just so excited that the first two looked so good. I used a baguette tray for the first two and the oven tray for the second two. They were all crispy and delicious. A long old process but worth it. Thanks.

I love your take on making baguettes, especially your scoring method and extended rises! Thanks.

Beautiful results. Thank you for your clear instructions!

Just found your channel. Absolutely love it. Well filmed, well presented, tips and tricks explained clearly and in a simple but meaningful way. I've been a home baker for years and always try to up my baking game some more. Thank you for your efforts.

Thank you showing us easy step I can make this easily. I don’t have the proofing towel I am able to use a regular kitchen towel or parchment paper . You made it look so easy and yummy I already did my polish. Sooo excited hopefully it will turnout as good as your.🙏🙏👍👍🌹

WOW....beautiful and perfect baguettes !!! thanks for teaching us !!

Marvellous tutorial indeed👍🏻Baking bread is what I love to do at home. It lifts me up, at least for a while, from what we call the modern world… Well, poolish is resting now for 12 hours. I feel grate^^ Cheers! ATB🤝🍀

Thank you for simplyfying the procedure, best video ive seen😊😊😊

Hey good job, man!! Thanks for being so clear and accurate with your instructions. Great teaching skills!

Made my first successful bread ever with this exact technic, thank you SO MUCH - It is literally the best baguette i have had since i was in France last summer

Spot on brother will definitely try this recipe and technique!🙏🙏🙏

Beautiful results, thanks for sharing. 👌🏼👌🏼

Amazing result.Thank you very mutch!

thank you, thank you, thank you. for the first time, I made baguettes by myself by following your recipe after three attempts with other recipes. you are the best!

I loved this recipe.The poolish method to a good French baguette is the best. I like his wonderful accent and his simple directions. for him to give someone several ways to rise your bread from using a couche to using parchment paper. It's nice for professional bakers to understand that not all novices have these tools. Luckily for me I have been baking for a long time. So I have several couches. I made them myself. THE BREAD IS OUTSTANDING. THE CRUMB MADE ME SO PROUD TO SHOW IT OFF.

Having tried different methods over the years, the 2x18 hour fridge fermentation is my last destination. This gives me the absolute best color and taste. I had a little less oven spring than in this magnificently well explained video, but I blame it on my crappy oven (230°C max). I prefer dividing the bulk in 3 fat ones instead of 4, to compensate for my slightly smaller tray and baking stone. Thank you!

Wow! Nice to see these breads, Thanks for sharing!

Thank you! The baguettes look amazing! Poolish is fermenting in the fridge now.

I just subscribed to your channel. Love this baguette recipe and how to make it. Very clear and detailed instructions. Your sourdough' recipes will be my next step. Thank you for sharing your talent with us.

Hi ! I love your channel and especially the level of detail your give for your recipes. So helpful for rookie bread bakers! Question: How long should you parbake the baguettes and at what temp if you want to freeze them for later? Thank you!!

I think I won the lottery with your recipe💥💥💥. I baked today my fourth badge and they are ok but no bubbles inside. Yours is incredibly descriptive, giving alternatives, etc. thank you sooooo much. I will try it in a couple of days. God bless you. ❤❤❤

I cannot say enough about the quality of your content. So much excellence consistently packed into such tight packages! I don't know what your ambitions are for this channel, but in my humble opinion it should be at the top of the list for any serious cook. Can't wait for what's next!

Beautiful Baguettes, the crust looks great and the crumb is just beautiful too. I can smell it from there. Thank you very much for this video :-) François.

Probably the simplest explanation I've seen on the tube to make these baguettes.. cheers

Oh my lord do those look perfect! So excited to try this!!!

Big thumbs up. KZfaq at it's most valuable

Made the recipe and the result I'd amazing, truly wonderful baguettes. May need to refuce oven temperature as have a fan oven. Really happy for first attempt. Thank you for sharing this and for the tutorial. Best wishes

Thank you for this awesome recipe! I tried it out and it came out just perfect :)

I love your recipes. Easy to follow (no cups or spoons). Just subscribed.

Another great video👍very clearly explained!!

Thank you so much for your vedio I did it and my husband said it looked like professional work bravo !!!!

That is a FINE looking crumb on those baguettes. I’ll have to try this recipe. I like the idea of using a poolish.

Beautiful texture!

POOOOOOLISH!!!!! That Poolish is Magic.

Made these yesterday and they came out perfect. The easiest baguette recipe I have ever used. Thank you so once again.

My family absolutely love these baguettes. Thank you! The crust is crusty and a little chewy but do not fall apart like the store bought. Great crumb texture. I should have activated my active dry yeast first. The poolish did not rise much after 15 hours, bought out to RT for 3 hours, did the same when fermenting the next day. Also need to work on my rolling skill, haha, probably too much flour on the surface hard to stretch out.

Just beautiful!

Great recipe. I used my homemade starter to make a levain and used that instead of the poolish just to save some time. Baked them this morning and they came out perfect. They look good and taste great.

Bravo pour cette belle recette

Perfection! Looks really delicious!

Great job, nice crumb, nice crust colour and nice ears. Am sure it tastes great too. :) will test your recipe soon :)

Nice looking result there.

They look great!

Worked out pretty well. The instructions were great but I think my poolish was a little weak. I could have used a more yeast/temp/time (or combination thereof) to proof but overall very pleased.

Wonderful baguette recipe! I will use your technique of not squeezing out the gas bubbles. Thank you for demonstrating !

Hey Philip, I've been watching your channel for several months and recently since you mentioned Jack; I started watching him as well. Now I have some good news To share I first posted this on jack's channel since I used his faster recipe. (easiest French Baguettes at Home) : I haven't baked in at least 10 years.. But within the last 8 months I've been watching culinary exploration and this channel. There is a poolish version from culinary that I'd love to try but setting myself up for the times schedule wise seems tricky for the time being. However I bit the bullet and made this at home. My razor skills need sharpening but they came out crispy, delicious AND with the most open crumb I have ever made. I have Philip and Jack to thank for the encouragement to be motivated enough to try again. thank YOU guys for not giving up where I did and for putting it in consise layman's terms without the extra verbose chemistry/biology class. I would like to try adding malted barley syrup to the mix what do you think?

Se ve!!!!!! Riquísimo!!!!!!!! Gracias!!!!!!!!

LOVE YOUR CHANNEL!!🎉

Looks amazing mate thanks so much for posting... No comparison to the supermarket offerings... Thanks again

So much work but well worth it, popping down to the bakery in the morning 😊

looks great! and thank you for providing both grams and cups/tsps etc so I don't need to look every ingredient up!

Super video , one of the best

Amei a receita e irei fazer aqui em casa ♥️

Thanks for sharing your knowledge man - made mine and they came the oven this am, they exceeded my expectations.

Yes. Super Produkt! Time is the most important factor!!!!!

Woooooow!!! That's incredible !

Omg that looks soo good

thank you for this recipe 😍

These look so good and perfectly done

REALLY HELPFUL VIDEO!!

That's one of the best I've watched. Small details. Trying it this weekend.

You make beautiful bread. The No Knead Sourdough was outstanding. 💋

Great video and it works, thanks.

Hello Again🖐🏾I will be making your delicious baguette recipe on Thursday. I am happy to report I am now making your Sourdough bread recipe on a regular basis. I share my Sourdough bread with my Elderly neighbors and they just love it. The first sourdough bread I tried to make was a complete disaster but…….I did NOT give up and tried again. The second time was successful and I have been making sourdough bread every since. When I make your baguette recipe I will definitely tag you on IG. Thank You for your time and bread making talents. I truly appreciate YOU. Have a Wonderful Holiday Season my friend. Be Blessed and Be Safe🙏🏾😁🙏🏾 Ms J ~ your friend from Las Vegas, Nevada USA

The sound when that baguette, wait can we still call them that ? Any the sound of that crisp crust... beautiful

The very best baguette video I have ever seen.

Thank you chef 😘 merci de m’avoir répondu j’apprécie 💫 vos vidéos sont fantastiques .!!!

You are something else 👍🏻 And that bread👍🏻

So helpful thank you!!

This goes to show that all those time consuming kneading, stretching, and folding may not be necessary to get some nice open crumb baguettes. Thanks for sharing!

Best baguette video I’ve seen yet.

Looks amazing

I love the way you explain your recipes! I have started making sourdough bread recently and am already in love with the process! I was wondering if I could use my levain in this recipe instead of the poolish or pre-ferment, Thank you in advance for answering my question and sharing your great knowledge about this fascinating baking process!

very nice bake!

Happy to share that I tried this recipe😀 my baguettes looked great! I need to improve two things though: I produced shorter baguette they just coil back😅 when cooled and cut, I got denser bread. Any suggestion on what may have caused this? Did I ferment too long or short? TIA👌🏻

Really good explanation...

hello! I ran the baguette today and I mean it worked very well! We got it for breakfast! Thank you so much for this super recipe! 😋👏😊

I have just found your amazing channel and am going to try again after almost giving up baking bread. You have answered all my questions around d the science of baking, I can’t believe it! One thing, you bake these baguettes at 250 degrees Celsius. Please tell me, is this fan or non fan oven?

Damn those are good looking baguettes !

Absolutely brilliant, that chutney looks amazing, I have always made my own and dread making it as my apartment smells of vinegar for weeks afterwards and my pot likes to splash red hot chunky everywhere including my skin!, but the tase you cannot buy. Thank you so much for a great simple, inspiring understandable video as always, I am addicted!

Might have been almost a year ago, but I tried this today and it came out great!!!

Today I baked 6 pcs Baguette and it turned out super "terrifying" GOOD ! I had baked baguettes before and this is the first time my baguettes had holes like yours ! So pleased with the outcome. I gave 3 away, ate 1 and now only balanced 2 pcs ! I wished I had baked more and it tasted great too ! Thank you once again for kindly sharing with us your recipes . It is much much appreciated ! Terima kasih / Thank you once again. Stay safe all here.

Adorei o vídeo!

Thank you for the well explained videos! What is your experience with a baguettesheet vs laying it on the steel?

Best baguette video😊

¡¡ BEAUTIFUL !!

This is the most delicious and beautiful bread I have ever seen! Although you may find the process of making this bread easy, I have to confess that for me it looks mightily complicated... It is also the first time I have heard about a Poolish method. Although I may not easily try my hand on this, I admire your skill and enjoyed watching your video. Thank you for sharing this amazing recipe...

The best dread I’ve made yet delish 🥖👍👍👍