Hi everyone, as I type this comment my dough is resting for the 15 hrs in my refrigerator. But this recipe look so delicious that I wrote out the steps. Enjoy! Baguette recipe: see below 179g water slightly cold probably room temp 2 grams of yeast, mixed well 225g All purpose flour or T55 4 grams of salt Mix: 1. mix dough for 2 min with a spatula (sticky is ok) 2. Plastic wrap and refrigerate 30min Folding: wet hands before 1st fold - watch the video fold on 4 sides. Through dough 10 times repeat process, 3 times or 3 sets - refrigerator for 30 minutes 2nd fold - repeat process 3rd fold - repeat process, but keep in a warm place for 1.5hr, then place in refrigerator overnight Next day: flour the counter - divide dough in half - Fold each half at ends first then sharpen to oval, don’t press on the dough it will pop bubbles, big no no - 15 min dough rest, keep covered - Flip smooth side down, ugly side up - Fold 1/3 of dough 3x - Fold 1/2 of dough - Roll dough Cover and rest 30-40 min, - poke to see if dough rise again - See if risen 1/5 way up so the original size Cover and refrigerate for 30 minutes (important) (Preheat oven ) Transfer to baking pan , sprinkle four, score bread Cover with Teflon sheet or baking paper , spray with water 20 times Preheat oven to 470F Bake for 10 minutes Remove paper cover Bake for 10 minutes @450 Rest bread and eat

바게트 처음 개발한 사람들은 어떻게 이지랄을 하고나면 빵이된다는걸 알았을까,, 인류는 대단해

이 레시피가 진짜 찐이에요. 미국에서 살면서 한국에서 먹던 바삭한 겉과 부드러운 속을 가진 바게트를 못 찾고 헤매다 유튜브의 여러 레시피에 도전했는데도 다 실패했었는데 처음으로 성공했습니다.ㅠ 진짜 감격의 맛!!! 정말 감사합니다.

너무 맛있어 보이지만 엄두가 나지 않을 만큼 정성스러운 레시피네요.

There are a lot of, showing how to make baguette. I try a lot of them, but it doesn’t work well for me. Since 4 month now 1-2 times each week I follow your receipt and instructions. The result is at anytime amazing. My special thanks to you. Have a wonderful life.

I must say this is the best video I have found on UKposts on making baguettes.

처음 민들어본 바게트인데 빵집에서 파는것보다 훨 맛있어요 진짜 최고에요~👍 15시간의 힘인가봐요😊

I'll definitely try this recipe. I've been trying other UKposts baguette recipes, and I've not been 100% satisfied, it was too dense, not airy enough, not elastic enough, not moist enough or ending with a too thick crust and too hard. What you are showing on this video looks like a perfect baguette.

Been searching for a recipe for a baguette. I lived in Spain long ago and their baguettes were similar to this. These make excellent sandwiches. Thanks for posting and sharing!

독특한 방식이네요.. 보통은 기포가 균일하게 하거나 큰 기포를 없애기위해서 ..공기빼기를 많이 하는데..여기선 오히려 공기를 많이 넣어서 ..큰홀를 많이 만든게 특징이라 공기빼기에 신경안써도 될듯 하는 제품이네요 ..맛있어보여요.ㅎㅎ

빵이 저렇게 맛잇으려면... 이정도의 수고를 해야하는군요... 언젠가 꼭 해봐야겠어요

이 튜토리얼에 감사드립니다. 무의미한 음악 대신 자연과 새의 소리로 매우 평화롭습니다. 자연은 빵과 같습니다.

Best baguette video I've seen so far. Crunchy and chewy. I will definitely try! Appreciate for your sharing🌹🌹🌹

칼집 밑선그려 놓는거 완전 꿀팁이네요! 오늘 학교 실기가 바게트인데 많이 꿀팁 얻어가요!!ㅠ

Spot on !! Perfect!! Very simple and straightforward instructions.. without noise. Came out of the oven exactly as yours! (few times now) i used bread flour and a teaspoon of bread improve.

Made this today, the recipe does not disappoint. Super crunchy and delicious 😋 thanks for sharing

Such a pleasure to watch. Every step is well shown but not overly long. Impeccable techniques and cleanliness. Thanks for sharing!

와 모양이며 완성도까지 완벽해요!! 따라해서 꼭 성공해보고 싶어요. 좋은 레시피 감사드려요♥

Finally someone that writes properly the number of flour! I guess 55 is 550 in other countries which I use often for baking bread. Great recipe

바게트는 최애빵이예요.대박

The little extra steps are absolutely worth it! Best baguette I’ve personally ever made.

흔한 바게트천 하나 없이 편한 도구들로 꼭 좋은 베이커리에서 산것같이 만드시는게 대박이에요, 저도 조만간 꼭 직접 해보고싶어요~!

남편한테 칭찬들었어요. 진짜 맛있네요.~ 감사합니다.

긴 시간을 들여 빵을 만들어 보면 빵을 먹는 잠깐의 시간이 너무 감사할 것 같아요. 청소년들에게 교육적인 효과가 있을 듯 하네요.

Wow the crunch is unbelievable 👏

와우 맛있는바게트 보기만해도 행복합니다

겉바속촉 바게트에 정석이네~~~ 아는 맛이라 괴롭네 ~~~^^ 당장 먹고싶네♡

Thank you for the recipe and steps. Just made the baguettes and came out wonderful. I’m trying 3 other of your recipes. So awesome. I’m a loyal fan now.

Sensacional!!!! Uma obra de arte..... deliciosa!! Obrigada, 💋🇧🇷

바게트빵 하나가 이리 손이 많이가는지 몰랐네요 대단합니다~

Just made this today… Best baguette recipe! Detailed instructions, foolproof and absolutely delicious. Salty and full of umami.

바게트 만드는거 보러와서 엄청 감탄하다가 마지막에 햄잔뜩 올리신거보고 격하게 고개 끄덕거리며 웃었습니다^^ 좋은 레시피 감사합니다^^

This recipe produces extraordinarily good results. I have just finished my first batch and they look just like on the video, with a nice crispy crust and airy dough. This beats even the fabulous Patrick Ryan's baguette masterclass. Thank you so much!!

Really perfect!👍👍 I am French and I can tell you that in many bakeries here, the "baguette" is not that much perfect. Because here like everywhere people are cheating! They forget tradition. They use bad ingredients and don't take the time to do a good job. All the resting steps, here are respected, I am sure the taste is excellent. You let the time to the daugh to rest. That way, all the flavors can develop, all the chimistes exchanges can be done, and that way you don't need a lot of yeast which would give too strong yeast taste to the bread. Bravo! 👏👏👏😘👍

맛있어요!!!! 이 레시피에 정착하려구요 여태 3번정도 만들었는데 촉촉쫀쫀하고 겉은 바삭!!!하고 맛있어요 대박 속이 촉촉한데 안떡져서 신기해요

Amazing results! Many thanks indeed for the very clear instructions!

얼마전어 오븐을 구매해서 빵 구우려고 호기롭게 영상을 보았읍니다. 이거 뭔...휴가내고 구워야 겠네요ㅋㅋㅋㅋ

선상님 너무 맛있어요. 최고의 바게트 레시피입니다. 프랑스인도 놀래키는 빵이야요!!!!!! 처음 한번 해보고 무족권 두배합으로 만든다구요!!! 방금 구운 빵 한김 식햐서 버터 슥 해서 제 입으로 들어갔는데용, 잠깐 프랑스 다녀왔어요.ㅎㅎㅎㅎㅎㅎㅎㅎㅎㅎ후아 감사합니다...

OMG this works. Great oven spring and crispy crust. Thank you.

방금 만들어서 먹었는데 완전 고소하고 쫄깃 바삭 잘됐어요!! 저는 10분 추가로 더 구웠는데 더 딱딱해져서 빵집에서 파는것같음! 근데 속은 쫄깃 고소 완전 맛있음

I’m French and I have to admit that these baguettes 🥖 look perfect ! I’m definitely going to try to make them. I live in Japan so good baguettes are hard to get by 😅(and if so, they’re very expensive ). Can’t wait to try them ! 감사합니다

Made your recipe the other day. Great results. Dough yielded two 197g loaves. Normally, baguettes are a bit bigger but loved the results nonetheless. Will definitely try it again.

This is perfection ❤ thank you so much for sharing ❤️

Боже !!!! Что за красота ! Здоровье вашим рукам ❤❤❤❤❤

im from france and I give my approval for this baguette. long and thin, crispy on the outside and you can see a lot of bubbles formed on the inside. this is what you would expect of a bakery in france. authentic

I'm going to try this but with a 20% sourdough starter. Your results are first class.

This was the happiest thing I have seen all day. Thank you 🥖

남편이 속이 너무 부드럽다면서 감탄을 하고 먹었어요!

Elles ont l'air parfaites ces baguettes. Bravo et merci.

The recipe for processed bread is very easy, the bread is also crispy and very tasty. Thanks for the recipe for the bread 😍

Beautiful bread.. and great technique for the home baker.. Thanks for the video..

정말 잘 만든 샌드위치용 플레인빵 파는 곳이 정말 없는 이유가 있네요 ㅋㅋ

바게트 진짜 손 많이 가는 빵이었네요😮 왜 잘 안파는지 이해가 되버렸어 ㅋㅋㅋ

Esa receta es lo máximo, ideal para entretenerse en familia y para banquetes de vista

This is so interesting! I've never seen the technique of placing a teflon sheet over the bread as it bakes. Would misting the bread directly have any beneficial effects as well?

안녕하세요 바게트 따라 만드니 진짜 너무너무 맛있어요 좋은 레시피 감사합니다 ㅎㅎ 저도 칼집 내는게 제일 어렵던데 혹시 칼집 내실 때 쓰신 칼 정보 알려주심 감사하겠습니다🙏

Je suis française et je viens de faire les baguettes de pain. La recette est tellement bien détaillé que je les ai réussi. Merci beaucoup pour votre recette. Du vrai pain français

Just so people know: T55 is Bread Flour and it is important to use this type of floor instead of AP

와... 처음에는 따라서 만들어보려고 보았는데.... 완성된 바게트가 예술작품같이 나왔네요... 바게트를 정말 좋아하는데... 어떻게 만들까요?? 만들어지는 과정과 시간을 보니... 사먹는 바게트 가격이 너무 싼것이ㅡ아닌가 싶은 생각이 드네요.... 만드는 과정을 처음 알았는데 너무 멋집니다 감사해요!! 다른빵은 잘 모르지만.... 바게트는 예술의 과정을 걸쳐서 완성되네요 감사해요!!❤️

This is art. You are an artist.

I just had a piece of the baguette I made from following this recipe and it is absolutely the best bread I have ever made! Super crunchy even after cooling totally. I used a stone pizza oven to bake them. I doubled the recipe and followed carefully. Best recipe on UKposts in my opinion. Thank you very much for such a fantastic tutorial!

맛있는 바게트 홈베이킹 기술 잘 배웠어요 정말 유익합니다! 사다먹어야겠네요😂

봐도봐도 진짜 기분좋은 영상이에요👏👏👏

집에서는 바게트 만드는게 아니라 믿었었는데 이럴수가...냉장발효와 마지막에 시트지를 올리고 굽는게 비법이군요 넘 감사합니다 ㅠ다시 바게트에 도전해볼 용기가 생기네요 ㅎㅎ

OK so I made these tonight (of course started the dough yesterday and formed and baked today). The two baguettes came out well, I'd say good but not great, nowhere near the stuff in Europe, but then I'm sure it's my lack of baking skills. I've been using the poolish method and getting decent results, this is quite a bit simpler. I pretty much followed your instructions with a couple of minor changes, and 20 minutes baking time in total. Great video, many thanks.

Perfectly done! The result is just wonderful! I love such baguette! 🥖

Wow. Amazingly crisp. So many folding and waiting times. But it's worth it. ❤👍👍👍

The best recipe and so easy to make. Thank you!

They look really nice! Congrats! If you want them to be even more tastier, prepare a poolish the night before and incorporate it to your mix the next day. It will also help with the conservation of the baguette

👏 bravo jolie baguette 🥖 depuis la France 🇫🇷

Trop fort ! quel travail, mais le résultat est à la hauteur. Bravo mille fois !

Made these today and they are superb! I ate a half a loaf myself all in one go and I hardly ever eat bread at all!

so cruncy and delicious.. yummy ❤️

Merci pour la recette ça fait longtemps que je cherchais cette sorte de pain😍

Just WOW!!! To show with the proper application the results are fantastic

정성이 가득 든 바게뜨네요. Un baguette lleno de cariño.

Perfect method. Homemade bread recipe that looks delicious and very soft. Thanks for sharing my friend 👍

우와 틀 없이도 바게트를 이렇게 예쁘게 만들다니..!!!다음에 꼭 해보겠어요!! 영상 넘 예뻐요ㅎㄹ

기다림의 미학이네요.와우👍👏👏👏👏

I followed your recipe and it was both fun to do and rewarding. Thanks.

Concerning the scarification step: give a single sharp and rapid blow of the blade by tilting it 45° in relation to the horizontal plane allows to have one side of the scarification which will rise and become very crispy. This is characteristic of the French baguette. For the wetting phase, which allows the crust not to harden too quickly as soon as it is put in the oven, I do not recommend sprinkling with water because it is cold and will create a rather (too) thick crust. The best thing is to prepare 10cl of hot water, put a second plate at the lowest level in your oven which you will also preheat, put your baguettes in the oven without spraying water on them and above all not to put the silicone (because it going to crush your dough). Once the dough have been scarified, you quickly pour hot water on the bottom plate and quickly close the oven door. The goal is to produce steam that will settle on the dough. Bakers have this special feature in their oven. This allows your scarifications to "explode" and get something very puffy at the location of the scarifications. If you want to go further with the French baguette, take half T65 flour and half T80 flour, You will have much more taste than T45 or T55 flour and preferably organic to avoid pesticides, especially if you use sourdough and not industrial yeast.

Que rico! se me antojó. Espero algún día probar esa deliciosa comida 🤗💖

Love the ‘tada’ hand at the end.. I do that, too.. even if I’m by myself.. great vid…mmmm, bread

Yummy and very crunchy. ❤❤❤

Clair , simple à comprendre et à reproduire avec un très beau résultat ! . L'essentiel et juste l'essentiel sont sont dits . Je suis convaincu , je m'abonne à cette chaine , au risque de grossir !

Today I did. The cake is very fragrant and delicious. thank you for sharing. I from Việt Nam.

Das Rezept funktioniert sehr gut!! Herzlichen Dank für das tolle Video. Lieber Gruss

이게 그 레시피 알려줘도 게을러서 못한다는 그 비법이군요. 바게뜨가 이렇게 정성이 들어가는 줄은 몰랐습니다. ^^

와... 대단합니다. 꼭 사 먹도록 하겠습니다.

Le meilleur pain au monde... et le meilleur sandwich ! Bravo !

Real perfect 10/10 Baguette recipe that I looking for

네 집에서 만들었다고 하면 안 믿을것 같아요~ 진짜 구수해 보이네융 맛있겠다 ㅠㅈㅠ 영상 감사합니다!!

Thank you for sharing this recipe with us ✨🍂

I tried , turned out very good everyone loved it in my family. Thank you

GC바케트가 구멍이 나있고 겉은 바삭 걱은 쫄깃 고소한 맛이에요 이런 과정으로 만드는거네요

Прекрасная подача без музыки и только работа . Браво 🙌

이게 바게트지 단면보고 박수치고 갑니다👏👏👏

Thank you for this recipe, the Baguettes were the best ones ever try 😊😉

바게트 시간이 엄청 쓰이는 제빵이네요,,ㅠ 맨날 치아바타 만들어 먹다가 바게트도 도전해볼까 했는데 포기합니다,, 바게트 완벽하게 만드시다니 최고세요

냉장고에서 꼭 발효를 해줘야 하나요? 실온에 두는거랑 어떤 차이가 있나요