How-To: Making Baguettes Part 3

Chef Michael Montgomery of the Culinary School of the Rockies completes his baguette-making instruction. In this installment, he covers checking the dough for readiness to go in the oven; baking the bread, and checking for doneness.

Category:

News & Politics

Tags:

• baguette
• French bread
• yeast-risen dough
• Michael Montgomery
• Culinary School of the Rockies
• Boulder
• Colorado

[19sjl87]

Those were the worst baguettes I've ever seen. They were just fat ugly loaves.

[nikkilp07]

Nice try, but I don't like the end result. Anthony Bourdain has a clip on a Paris bakery on YouTube, search for it. Now that is a real baguette.

[BellaDolina]

I am making French Bread as we speak. Oven is pre-heating on 450 and will bake for about 20-25 mns.

[BellaDolina]

Okay, the first steps were awesome but the end-result killed it. Alas! An oven on 500 degrees and 15 minute cooking time is of course going to burn those beautiful baguettes.

[bgulyas]

I will watch making bread in Lyon while my dough is proofing

[bgulyas]

@bbob765 I was felling the same way but I didn't want to comment and sound like a pretentious twat myself...but you have given me liberty! Long live the baguette!

[bbob765]

There isn't a french person in the world that buy or eat such sad and shapeless bags of shit! Buy a bread machine, that way you can have shitty bread without having to listen to this pretentious twat go on like he's the one that invented the baguette.

[Illisil]

The second one away from the camera is like two shades lighter than the rest, which by the way LOOK LIKE BURNT PIECES OF SHIT!!!

[MikeNC2371]

This series was very helpful to me, a novice baker. The only criticism I have is that I would have liked a bit closer camera shot of the dough while it was still in the large bowl.

[AgentVanyr]

Something is wrong with people expecting the same results from a generic commercial oven, as that Anthony video got with a serious bread making brick oven.

To those new to making bread, you can make your first attempts easier by letting a bread machine do the dough mixing and first proof; it'll be mediocre, but it'll be successfully mediocre. Shaping and second proof are more tolerant of poor handling and technique. You'll get decent bread; and then improve yourself with time.

[bin1127]

something is wrong with the oven. there's burnt marks on the 3rd baguette but it's still white all around. All the other steps seemed fine though.

[MOLRobocop]

If he'd have applied a wash, they'd have a more attractive color. Eggwash in particular is an easy way to create a beautiful crust.