Thanks for having me!

For those who don’t want to buy extra equipment - I’ve had good luck with the following: (1) a piece of cardboard wrapped in plastic wrap and taped instead of the transfer board, (2) a well-floured cotton tea towel instead of the couche, (3) a baking sheet (sheet tray, jelly roll pan) upside down and preheated in the oven instead of a baking stone, (4) another upside down baking sheet or just a large cutting board to transfer the loaves into the oven. Of those, the only one that makes any difference is the baking stone (a baking sheet just doesn’t hold heat as well), but the results are still really good and it’s what I would do if I wanted to try this once without being sure I was going to be regularly baking bread from now on.

Without doubt THE best baker making tutorials on KZfaq. Authentic and a great teacher with no airs and graces. Love love love you Claire.

Imagine being Claire's neighbor

I got infected with the sourdough bug during the pandemic. It was Claire and Brad's BA video that had me had successful results. I loved it so much I pursued baking professionally and now am making up to 120 baguettes a day. Absolutely love that this journey has come full circle with this video. Excited to use these tips tomorrow at 4am!

She doesn't give the measurements in the video, I guess because they want you to visit the website and subscribe. For anyone interested - FOR THE POOLISH ⅛teaspoon active dry yeast 60grams/7 tablespoons all-purpose flour, with 10 to 12 percent protein content (such as King Arthur all-purpose flour) FOR THE DOUGH ½teaspoon active dry yeast 500grams/3½ cups plus 3 tablespoons all-purpose flour with 10 to 12 percent protein content, plus more for dusting 10grams/1 tablespoon kosher salt (such as Diamond Crystal) or fine sea salt I would note that this is a 77% hydration dough which is VERY HIGH for a beginner. I regularly make baguettes with 65% hydration and get fantastic results. Otherwise it looks like a solid baguette recipe.

Please feature her more on this channel! I love all her baking & cooking tips c:

She’s made an intimidating process understandable-such a great teacher. I’m going to try it!

I’m a heavy consumer of food and baking content on all platforms. I have been since I was very young. Claire’s content is honestly the most insightful, well explained, informative, baking content you can find. Her level of experience and collection of knowledge, her detail oriented recipe writing, and ability to explain complex baking techniques is unmatched by nearly every other creator I can think of. Don’t take these videos for granted bakers, this is some of the best academic baking content ever created.

I started baking bread 40 years ago while working in a bakery, learning from the long-time baker who headed the staff. It was wonderful training but I have always wished for a more formal education. I have been reading baking books and watching videos since that time. Claire is the best teacher I have ever been exposed to. I have enjoyed highly technical books on bread baking and I live in a city where I can buy really great, artisanal bread from people who write and teach. But this is what I've always wished for, someone who brings it home with a down-to-earth attitude, who knows the techniques and the secrets and can impart what's important in a way that's not just understandable but really, really enjoyable. And the production values of these videos really help. Claire is a delight and a treasure. I am so grateful that I have access to these amazing tutorials!!!

Claire is the BEST baking teacher! I love her channel and this channel! She’s right - for me, the two biggest challenges are shaping the loaf & getting the final proofing time correct. One thing she knows, but did not articulate, is -when slashing, each slash starts about halfway down from the slash above. They overlap! Watch her - she does it perfectly! Also, the overnight chill is what gives the dough it’s flavor.

12:50 a little trick for having less dough stick to your hands. 1- rub a layer of olive oil into your hands. 2- rub several drops of water into your olive oil hands. this creates a bit of an emulsion. it works better than olive oil or water alone.

This is the most detailed baguette-making show I've watched. I've watched tens. Thank you. This will be this weekend's project. Thank you.

Claire is such a natural and fantastic teacher! Please feature her more!

Claire's genuine encouragement, paired with her years of sensational expertise- ALWAYS comes through in her videos/ collaborations

She does it again! Literally what can't Claire perfect.

Her tutorials are SO excellent! I think they are some of the best I have ever seen. Yay Claire!

Really nice to see a lefty working, just makes sense to my brain and a Claire who knew they’d be another lefty Claire 😊😊😊

@nytcooking I will literally watch anything and everything with chef Claire. Her videos are always super instructional, easy to follow along, and just super chill vibe. More of her please!!!

What a wonderfully detailed but also doable and welcoming lesson. I have baked for 40 year as a pro and at home and I think this is a super video. Congrats Claire!

Always a pleasure seeing Claire on the channel. Love her so much ❤

Love the many details you give about shaping and handling the dough, Claire. So excited to see your one hand stretch and fold method. It’s what I use with my sourdough which makes this a baguette recipe I can handle!

love Claire! Simply the best baker/teacher!!!

can't wait to try these! Her croissants video was amazing and I made the best-tasting pastry I've ever had. Thank you Claire!

Just a pleasure to watch a Master Baker at work. Outstanding teaching moment! Have baked several of Claire's recipes and the highest praise I can give is that her recipes work. They just stone cold always work. Have been home baking bread for about 8 years, but was always intimidated by the Baguette. I think I'm good to go now.

Just discovered Claire yesterday- better late than never- and I'm totally in love! 😊 Amazing teacher, especially love the pace and patience with which she explains everything. So much to learn, but so enjoyable at the same time. God bless you!

You’re great ! Thank you for thorough explanations for each step.

AHHHHHH I LOVE YOU CLAIRE! I'm so happy to see what you'll be doing in the studio kitchen. I literally am going to baking and pastry school because of your tutorials! Thank you!

Claire you are so bright. Thank you for this! Bread and butter are my desert island food too. Big love to you!

Thank you for giving Claire a platform to show her expertise. She is so insanely talented and so good at explaining things.

I love watching Claire so much! I do miss all the old vids on BA and I love her new channel as well. She just explains things so well even for someone like me who isn't too familiar with baking. All of her instructions make sense and there is a reason for everything.

I made these today, and they were amazing! I live in France and eat baguette every day, and honestly it's better than what I get in a lot of bakeries. I used a plastic cutting board as my transfer peel and it worked perfectly, and a regular kitchen towel to proof the bread in. I thought it would be loads of work, but it's a bunch of small actions spread over two days so it's not very labour intensive. Also, I really thought that my dough was too wet,but I stuck with it and it worked out perfectly. Thank you Claire!

The most satisfying baking video to watch, led by the most knowledgeable instructor I have seen. Thanks Claire

Now I see the difference between traditional French baguettes Vs the Vietnamese one using for Bánh mì. The Vietnamese ones are more hydrated and baked at much higher temp in shorter time. The results is a baguettes with much thinner crust but very crispy.

Claire is a National Treasure. Thank you for this content.

Finally made the baguettes. Over the last 3ish years, I've tried multiple recipes, but just couldn't get that open structure. Till now. Thank you, Claire! I've made several of her recipes, but this one and the one for croissants are my favorites. She makes fiddly recipes very doable. Such an amazing teacher!

I am so psyched to give this a try! You are my fave, Claire!

Wonderful!! You are such a good teacher, in every sense, of the word!

Bread making warms my heart. Claire like always never disappoints. 🫶

Claire, you did it! You have presented me with the PERFECT baguette recipe. I have tried a few in my short 7 months of bread making, but yours has consistently turned out 95% awesome (always room to improve) made 4 time today, 5th tomorrow. They go fast as I love to share. Thank you!

Oh my goodness, Clair! I just made these and thank you so much! Your tutorial was perfect. So happy with the results. Making more batches until they are perfect, but they turned out so so well! YUMMY!

Absolutely Brilliant! More Claire Please!!!

I adore your videos Claire. So much detail and full of helpful advice. I always feel ready to tackle whatever you’ve made after watching your tutorials. Thank you so very much for all the time and effort you put into creating your videos, I deeply appreciate it. I am making baguettes tomorrow now! 😊 🥖

I appreciate how your guys captured the crispy crinkles of the bread.

This was my Fourth attempt at baguettes. Thanks to Claire and this video it was a tremendous success. Thank you so much! I'm your biggest fan.

Love Claire’s knowledgeable instructions.

Best baguette shaping instruction I’ve ever seen. Thank you!

Made your baguettes yesterday and today. They came out great for my first time. Crunchy on the outside and soft in the middle, delicious. The ends are not quite pointy enough and the slashes should have been deeper but my family thought they were wonderful. Thanks, so much, for your great recipe and wonderful tutorial.

🎉omg!! CLAIRE she is awesome!!!! I could learn from her ALL day.

I am definitely going to try this! It looks so much easier and I’m happy I don’t need sourdough starter. Thanks again Claire!

claire saffitz does it again. youre the best, Claire. thank you for all you do.

I like that this series goes all out with the technique, equipment, and ingredients. A lot of KZfaqrs err on the side of approachability and simplicity for a compromised end product, but sometimes you want to challenge yourself! You don’t need to, but sometimes it is fun to aim for the most traditional and impressive style of the dish.

You are the best teacher I've seen. Thank you !

Thank you, you made it look so simple and easy!

🙏🏼🙏🏼🙏🏼 love the details, makes all the diff

I just got back from Europe which included 5 days in Paris. I've developed a bit of sensitivity to store bought bread which made me a little on edge about having bread almost 3 times a day. I had zero issues with French bread. I built a large brick oven at home, primary for pizza, but I am certainly going to be baking in it soon using residual heat. Cant wait to try this recipe and its always good to see Claire baking in the kitchen.

In this baker’s opinion, this hydration formula might be a little high to start with if you have not made them before. I would recommend 68% hydration. Also, use a 50/50 mix of brown rice flour and AP flour to coat you baking cloth, it releases much better. One last thing is do the final proof with the seam down, that way you can flip the loaf with cloth onto the board then use the board just flip it over onto the parchment paper. Edit: sprinkle a tiny amount semolina between the parchment and the loading board…

I've attempted baguettes about a dozen times over the years only to be underwhelmed by the results. However, Claire's recipe and techniques have brought me closest to baguette nirvana. I will be executing this recipe again and again in the future and now there is hope for achieving baguette perfection. Thank you, Claire!

Great video, very analytical and informative. Thanks Claire ❤

Hi Claire! I've really wanted to get into baking, and I made the baguettes! They came out pretty good - and your explanations were really great. Thanks so much.

I already had sourdough proofing in the refrigerator but watched the video for a refresher on shaping. So much good stuff especially the peel to transfer from couche to parchment. I use hot water onto hot lava rocks for steam. Claire’s video helped to smooth out all the rough edges.

OMG Claire thank god you’ve found another way to reach us, we’ve missed you girl ❤

Thanks for this easy to follow, entertaining tutorial. I can't wait to start practicing making baguettes!

Thank you. I will be making these baguettes. Very clear instructions and so enjoyable to watch you teach us these excellent bread baking skills! I happened to make some yesterday following instructions from another you tuber. The preshaping you show is more complex and I believe if I had done would have resulted in a lighter baguette. The ones I made yesterday were still very good but not as light as I would have liked. Thanks again. Love your presentations.

Making this week! I have tried making baguettes before and the final shaping is the hardest part for me! Great step by step instructions!

Excellent job Claire! I have been very happy with my baguettes but it took me such a long time to get to this point! Had I seen this video a year ago I would have nailed it sooner!

What a wonderful explanation.

Amazing, thank you.

Claire is such a natural and fantastic teacher! Please feature her more!. Thanks for having me!.

I've done a reasonable amount of home bread-making over the years, read a few books and that but I think I learned the most in the last 30 minutes!

They look amazing!

That was incredibly satisfying to watch. As a home cook I want to push myself to make this baguette!

As a home bread baker, and I’ve done it all……yeast, sourdough, Poolish, etc, this video is excellent. Very thorough and explains it all. What I don’t like about using a Poolish is the extra steps, vs, using a straight no knead overnight bulk fermentation. You’re ready to go on day 2.

Claire is SUCH a great teacher! I have never tried a recipe of hers that didn't work -- and i live in another country, with other ingredients, temperatures etc.

What a wonderful tutorial from start to the first bite of the jambon beurre!!! I could almost taste it …and the crunch!!! Made me homesick for Paris! Thank you! Wish I were one of your neighbors…

absolutely amazing video, I've watched so many bread videos and this one just explains and demonstrates everything to perfectly, thank you :)

Finally made these. So for my first try I didn’t cut deep enough with the lame, aluminum cake tin didn’t produce the burst of steam and I took out pf oven before they got that lovely dark caramel color I DID get absolutely delicious baguettes that look like a first timer made them. All the flavor, I’ll get the look next time. Thank you Claire😊

I am so trying this!!!! ❤❤❤

Claire is truly one of the best for making something so intimidating become digestible. I have never baked before in my life. I decided this would be the first thing I'll make because my family loves baguettes. Even though I felt like I was doing everything wrong during the process due to having no experience, the bread came out incredible and delicious. I make it once a week because we end up eating it all in two days every time.

Amazing video, for sure I’m going to try to make it, thanks

I use my cuisinart to mix the poulish, put it in the oven overnight in the cuisinart bowl, covered. In the morning I add everything to the poolish until it slaps around the bowl and go from there. Easy peasy.

Oh mannn....I'm excited to try this!

wow, what a beautiful kitchen!

outstanding instruction!

Wow!!Amazing recipe! I am going to make it! Thank you!!!

Looks amazing!

I went to school. I bake. I know this stuff and yet, I cannot stop watching. You are an excellent teacher Claire

Thankful for subtitles

Execellant tutorial, very well explained and demonstrated. 👨🏻‍🍳

I absolutely adore Claire Saffitz!

she is SO good at explaining things

She is such a great teacher

Wel explained. Thanks.

Just made this recipe for the first time and the bread turned out amazing. Out of the oven for 15 minutes and one loaf is already gone!😋 Thank you for posting the video’

The best tutorial!!!

Best. Baguettes. Ever. This recipe works consistently. Thanks to Claire, I’m now a bread goddess in my own home.

I have finally found an authentic recipe that actually turns out EXACTLY the way it’s shown. ❤

this is a dream come true!!! the bagel vid was life changing

Delicious!!!

Thank you Claire Saffitz! Great tips you give here! I want to bake baguettes! 🥖 😊👍