the bread on the inside looks ok. bit inconsistent. the outside looks horrific.
You can make a very low effort baguette if you have a stand mixer.
Just mix your flour and water into a shaggy dough and let it autolyse for 1+ hours (longer the better) then add your salt and yeast and mix on high for 6 minutes. let it bulk ferment if you have low % of yeast (0.6-0.9) overnight.
portion, rest, then shape, proof for 1 hour or so then bake. you’ll have a lovely baguette with an even crumb.
Showusyourboobz
Noice! Going to give this a try.
Favorite Youtube comment: *This guy really just came on youtube, dropped the hottest baguette recipe of the year, and left without any explanation.*
Exciting_Problem_593
Yum 😋
OracleofFl
I tried it recently too. I have to say the flavor isn’t great and mine came out pretty dense or denser than I would have preferred. I think the main lesson learned for me with this recipe is don’t sweat the shaping of the loaves.
What did you think of the flavor and crumb?
alyssajohnson1
Oh wow
nemerosanike
Fantastic! Apparently the KAF A/P flour is the same protein content as the Wallaby Bakers flour that this recipe used, because I was interested (because I’m going to be trying this).
GGGiveHatpls
Solid crumb! Hell yeah. I’m at the same stage. Great taste and crumb. Working on the over all look of it. (Yours look better than mine btw)
Third-Person-Ltd
These look fantastic.
And now I’m going to die of excessive baguette intake poisoning.
10 Comments
[recipe here](https://youtu.be/Z-husjZkxHw?si=IBOp2N3htL44XRxj)
Looks great! I’ll have to try this
the bread on the inside looks ok. bit inconsistent. the outside looks horrific.
You can make a very low effort baguette if you have a stand mixer.
Just mix your flour and water into a shaggy dough and let it autolyse for 1+ hours (longer the better) then add your salt and yeast and mix on high for 6 minutes. let it bulk ferment if you have low % of yeast (0.6-0.9) overnight.
portion, rest, then shape, proof for 1 hour or so then bake. you’ll have a lovely baguette with an even crumb.
Noice! Going to give this a try.
Favorite Youtube comment: *This guy really just came on youtube, dropped the hottest baguette recipe of the year, and left without any explanation.*
Yum 😋
I tried it recently too. I have to say the flavor isn’t great and mine came out pretty dense or denser than I would have preferred. I think the main lesson learned for me with this recipe is don’t sweat the shaping of the loaves.
What did you think of the flavor and crumb?
Oh wow
Fantastic! Apparently the KAF A/P flour is the same protein content as the Wallaby Bakers flour that this recipe used, because I was interested (because I’m going to be trying this).
Solid crumb! Hell yeah. I’m at the same stage. Great taste and crumb. Working on the over all look of it. (Yours look better than mine btw)
These look fantastic.
And now I’m going to die of excessive baguette intake poisoning.