I Don't Buy Bread Anymore! The Ultimate Baguette Recipe

Video Description

In this video, I'll show you how to bake perfect, crusty French baguettes that taste like they came straight from a Parisian bakery. You'll be amazed at how little hands-on time it takes to achieve that incredible, chewy interior and deep golden crust. This beginner-friendly, no-knead method is a total game-changer. Stop buying bread and start baking it! If you want more beginner-friendly baking recipes, hit that subscribe button! 👇 Recipe for proofing active dry yeast: Ingredients: Water: 1 cup lukewarm water (105–115°F) Sugar: 1/2 Tbsp (8.5g) granulated sugar Yeast: 1 Tbsp (17g) active dry yeast Instructions Warm the water. A water temperature that is too hot (above 130°F) will kill the yeast, and water that is too cold will not activate it properly. In a small bowl, add the active dry yeast and sugar Pour in the lukewarm water Stir it well until everything dissolves. Wait for the foam. Let the mixture stand undisturbed for 10 to 15 minutes. If the yeast is active, it will begin to bubble and form a frothy, foamy layer on the surface. Full Recipe: French baguettes Ingredients: Yeast: 1 cup already proofed active dry yeast Flour: 3 cups (360g) bread flour Salt: 1 tsp (6g) sea salt Optional: 1/2 Tbsp (8.5g) olive oil Instructions: In a large bowl, add the flour, salt and the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Cover the bowl and let the dough rise in a warm place for 30 - 45 minutes, or until doubled in size. Gently perform a few sets of stretch and folds over the first hour of the bulk ferment. Place the covered dough in the refrigerator overnight (8–24 hours) for a long, slow fermentation that develops flavor. The next day, turn the dough out onto a lightly floured surface. Gently perform a pre-shape, divide and shape into tight balls, and then let the dough rest covered for 15–20 minutes. Fold, seal the seam and roll into long loaves Place baguettes on a floured parchment paper, creating folds for support. Cover and proof for 20-30 minutes Preheat your oven to 500°F (260°C) with a pan inside for steam. Score the top and carefully transfer the dough to the oven Pour boiling water into the hot pan in the oven to create steam Lower temperature to 450°F (232°C) bake for 30 minutes Remove the steam pan and bake for another 20 minutes or until the crust is golden brown. Let cool completely on a wire rack before slicing. #frenchbaguette #sourdoughbread #breadrecipe #bulkfermentation #coldfermentation #bakingforbeginners #homemadebread #artisanbread #youtubebaking #classicbaguette #easybaking #breadmaking #bakingfromscratch #bakingtips #homebaker