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Baguettes
Baguettes <p> Is it possible to make &#39;baguette de tradition fran&ccedil;aise&#39; in an at-home oven? Although it takes a bit of skill and practice, <a href="/videos/profiles/about-susan-reid">Susan Reid</a> of <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> in Vermont walks through the steps for producing these delicious, crusty loaves of bread. It is amazing how the manipulation of four simple ingredients: water, flour, yeast and salt can produce the equivalent found in some of Paris&#39; best boulangeries.</p>

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baguettes, bread, french bread

Is it possible to make 'baguette de tradition française' in an at-home oven? Although it takes a bit of skill and practice, Susan Reid of King Arthur Flour in Vermont walks through the steps for producing these delicious, crusty loaves of bread. It is amazing how the manipulation of four simple ingredients: water, flour, yeast and salt can produce the equivalent found in some of Paris' best boulangeries.

Comments (6)

  • Posted Tuesday, October 22, 2013, at 12:34 pm by King Arthur Flour:
    Pick up the inverted baking sheet that has the baguette on parchment and slide the parchment directly on the preheated baking stone. It's helpful to remove any racks above the baking stone! To remove baguette from the oven slide the parchment or the finished baguette back onto the cookie sheet or cooling rack. Tongs might help in this last step. Happy Baking! Irene@KAF
  • Posted Saturday, October 19, 2013, at 4:05 pm by KEFALLENIA:
    FOR THE HOME OWNER WHO DOES NOT HAVE THE BOARD YOU USE, HOW DOES ONE TRANSFER THE LOAVES FROM THE TABLE ONTO THE BAKING STONE?
  • Posted Saturday, March 30, 2013, at 10:48 am by King Arthur Flour:
    If you are kneading by hand, it could take up to 10 minutes. You are looking for a very soft smooth, slightly slack dough.
  • Posted Friday, March 29, 2013, at 9:35 am by Indre:
    I made it once and failed as the dough was way too soft and my baguettes already lost the shape even before rolling them. I watched your video I am so happy as I got to see how you do it. The picture is much more clear now. One question. I do not have a mixer. How long should the dough be mixed with hands and how to know when it is enough. I suppose, I don't want it too elastic.
  • Posted Tuesday, November 6, 2012, at 1:54 pm by King Arthur Flour:
    I am glad you enjoyed it and it was helpful. Happy baking! Elisabeth
  • Posted Tuesday, October 9, 2012, at 6:21 pm by V:
    Good flavor, crispy crust, very good water to liquid ratio. My dough came together well. The video was definitely helpful.

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