Get the recipe: https://bakewith.us/MartinBaguettesYT

Martin Philip, our resident bread whisperer, is back in the King Arthur kitchen to show you the basics for making delicious authentic baguettes! From the poolish preferment, to bulk fermentation and dividing, and of course that classic tubular shaping, Martin has the helpful hints and encouragement to get you going on your own batch. And just wait til the end for that satisfying crunch of the baguettes being sliced and bitten!

Correction: The first rise should be for 45 minutes, not 15 minutes.

King Arthur AP Flour: https://bakewith.us/APFlourBaguettesYT

Red Star Active Dry Yeast: https://bakewith.us/ActiveDryYeastYT

Baker's Couche: https://bakewith.us/BakersCoucheYT

Cookie Sheet: https://bakewith.us/CookieSheetYT

Credits
Host: Martin Philip
Producer: Tucker Adams

Chapters
0:00-0:57: Martin's Introduction to Baguettes
0:58-1:22: Day 1 - Making the preferment and resting overnight
1:23-2:10: Day 2 - Using the poolish to make the dough
2:11-2:34: Doing bowl folds and 15-minute covered rest
2:35-3:53: Bulk fermentation, dividing dough, and pre-shaping
3:54-5:06: Final shaping using letter fold and rolling by hand
5:07-5:55: Proofing and scoring the baguette dough
5:56-6:14: Loading into the oven and steaming during the bake
6:15: Cutting into the baguette to reveal the open crumb