Baguettes Masterclass with Patrick Ryan
Classic baguettes!
This recipe takes up to 3 days to make, which might seem a little bit crazy, but we promise you the results are worth it.
Get the full recipe here www.ilovecooking.ie/food-tv/b...
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(We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch 😉
So, for the preferment:
450g strong (bread) flour
7g salt
290ml water
5g fresh yeast (or generous pinch dried yeast)
The rest of the recipe stays the same.)
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This dough produces 6-8 baguettes and the dough can be held in a fridge for up to 36 hours. If you do not wish to bake all the dough at once, simply take what you need, shape it and bake it, leaving the remainder of the dough in the fridge which you can return to at any time within that 36-hour time period. This will allow you to bake fresh baguettes day after day.
Or, bake all the baguettes in one go and freeze them. They're easily brought back to their crispy state by thawing at room temperature then dampening with water and heating the oven for about 10 minutes.
Don't forget, we love to see what you've been baking, so please find us on our social channels and show us what you've made!
Facebook: / ilovecookingireland
Instagram: / ilovecookingireland
Twitter: @ilovecookingire
And you can find Patrick on his socials
Facebook: / firehousebread
Instagram: @firehousebread
We've had a few comments about the preferment being a little too dry and not looking like Patrick's in the video. He's double checked his numbers and realised he meant to say that you need 290ml water in the preferment. Apologies for the mistake! But, it's a good excuse to try another batch 😉 So, for the preferment: 450g strong (bread) flour 7g salt *290ml* water 5g fresh yeast (or generous pinch dried yeast) The rest of the recipe stays the same.
Please update the website- already was passed this step when I saw this comment so now my dough is under hydrated. :(
So this is a 50% hydration? ( flour weight to water weight?) And what weight is the raw dough for a standard domestic oven size baguette? Or, how many loaves are we shooting for? What weight for the smaller sized bagettes like you get with in Paris, the ham and cheese, etc., sandwhich from the corner boulangerie. Baking time for these smaller pieces of bread, if you know it. Thanks a load!
Ah shit
I guess I'll start all over again...
Ohh I started to make it from different types of flour and was thinking why is it too dry. Had to watch comments before :D
Someone give this man a TV show. He's second to none at explaining things. I bake a couple of Sourdoughs a week now because of his "how to" video. This is a new challenge.
👍
Same. This guy is a legend. Got me into sourdough too.
I was getting strong Bob Ross vibes from him!
I would love to take a bread baking class with him.
Agreed! He has passion for the trade.
Patrick has one of the most soothing voices I've ever heard.
I love the Irish accent too! :)
The past 3 days have allowed me to fulfill a lifetime ambition pertaining to being able to bake French bread. As a Frenchman, today has been amazing and very rewarding. At the age of 54, I made my first 6 Artisan breads. Amazing recipe. I am now also on the web searching for some ancient flour types. Thank you Patrick!
I am assuming the water he uses is at room temp. ? Is this how you do it?
@@edithcalaway6154 He says in the video it really doesn't matter what temperature as long as it is not too hot because it kills the yeast.
Congratulations 2years late! Lol
“This is what makes bread fat free, but only if you make it yourself” I love it!
That cracked me up 🤣
Patrick is one of the most charming men. Give this guy an entire series.
Ncojay he is so hot :)
Ncojay Malta seige
Nice to look at and listen to as well :)
Yes, very well communicated.
Please give Patrick Ryan his own bread channel. ! A joy to watch.. so informative.
This man is the most personable, heart warming soul I think I’ve ever seen on KZhead. I could listen to him for hours. His voice instantly gives me a calming and soothing feeling
I have the same feeling about Patrick
Agree
@@timbushnell8964 One could also note that the instructions were spot on and if followed you will have amazing bread in the end.
I have used Patrick's sourdough recipe and techniques for a year now; absolutely perfect sourdough. Now this will be next! At 71, I'm glad to be able to feed good bread to friends and family. Many Thanks!
Finally another recipe! Can’t wait to try it at home. Hope there will be more video coming! Thanks Patrick!
I’ve been waiting for more Patrick and bread content!!! Thank you!!
Wow! Thank you. I have watched so many videos over the years to perfect this and there is always a piece missing that leaves me stumped. You covered every piece of the process. I’m excited to try again !! 👌
The way Patrick explains is crisp yet soft like the baguettes he makes....Simply mesmerising techniques.
2:43 "just a minute or so, that's all we knead" loved the pun! Patrick, you're amazing explaining, I have learnt so much watching your videos.
I could watch Patrick talk about and bake bread for days. ♥
OR ANYTHING ELSE!!!
Patrick, thank you! Your videos are outstanding. Your easygoing style, and simple explanations are the “Yeast” and “Starter” that has educated me to learn and enjoy bread making.
Patrick is always a joy to watch!!! So relaxing and inspiring!
Thanks so much. I made my first baguettes with huge success. The irony is that I'm French and an Irish taught me how to make it. Merci beaucoup mon pote 😉 c'était délicieux
Same here :)
Ahah un comble !! 😂
DO YOU GUYS THAW THE DOUGH FIRST BEFORE REMOVING IT FROM THE CONTAINER?
@@haruhirooo day1: prefermentation day2: working the dough with prefermentated mix. day3: resting, shaping, proofing, cooking. There is no stage when you thaw the dough. Only when you've cooked your baguettes, then you can freeze them.
@Sizzling Grill not so sour. The fermentation definitely gives it depth but it's not sour tasting like a real sourdough
👏🏼👏🏼 amazing. One of the most charismatic person I’ve seen. Hope he gets a show
I just made this recipe and the baguettes were fantastic. I love how easy this recipe was, how informational and detailed the instructions were. They taste just like at a bakery.
I used this video to bake my first ever bread. You do a great job of giving the topic respect but also not overly complicating it or making it seem daunting.
Simply the best. Outstanding in all aspects. Thank you for your time and talent. ❤️
You surely haven't steered me wrong yet, starting this after I watch it one more time. Then once after tomorrow and once on bake day... Thanks Ryan you're the best
Just found this channel. I learned so much from you! Please don’t stop sharing wonderful bread recipes. Keep up the good work, Patrick!! Thank you.
All I can say at this point is you rock my friend, thank you! So amazing to see people back in their kitchens again thanks to you. Everyone one of your recipies are explained and detailed to make it easy. Your recipes are the only one's I follow, thanks again from Canada.
You know the recipe is good when they give you the proportions in grams and ml and not it spoons. Props for that!
This message was brought to you by metric gang
My world changed when I got a scale.
Yep.This no American channel.Thank God.
@@DannyWOG343 Sucks if your are!
Any baker worth their salt measures by weight.
I finished making baguettes today for the first time, and they came out beautifully - picture perfect, singing and all. We couldn't keep our hands off of them, and the taste was second to none. Beautiful crunch on the outside, soft on the inside, great flavor - everything you promised in the video. Thanks for making this recipe so accesible to the home baker.
You're the most amazing bread baker/instructor I've come across. Thanks for inspiring us all with your techniques and advice. LOVE your accent
Thank you Patrick for your kindness generosity in sharing not only the recipe, but your insight and technique. I've made this bread several times now, following along with the video, and as a NEW baker it's my favourite thing to bake. I love the flavour, and the texture, as do all of my friends. I listened as my most recent batch sang to me when I took it out of the oven. Goosebumps!
Love these videos, you are so thorough and knowledgeable!! Thank you! Can't wait to make some baguettes soon.
From my (limited) experience, indeed the 36h of cold proofing, is the best timeframe - tastewise. Also with sourdough breads! Thank you Patrick & all team from ILoveCookingIreland! Great upload as per usual!!
You sir need to be on TV. Easy to follow, great at explaining things, good balance of sense of humor. And the food turns out delicious. Just made this and wasn't sure if it was going to be good. The family LOVED it and said it's the best bread I've ever made.
I just pulled my first attempt at this recipe out of the oven and, WOW! Gorgeous, crusty, that airy crumb! Brilliant recipe and excellent instruction here! Wonderful!
I love his passion for baking bread 🥰
The explanation of dry vs fresh yeast made me Subscribe instantly... Thank you for the little tidbits like that. Also, to go back and say there was a mistake and to fix it means you care.... meaning I wish I could subscribe again.
I come back to this video every time I bake baguettes for a refresher course on shaping before I get started. VERY HELPFUL... especially for someone who only bakes baguettes a few times per year. ♥
Best one on KZhead, he is obviously a professional. Great instruction video. 👍
Nice to see you again. You should do more videos on KZhead, I love your work 👍
Thank you Patrick for this incredible tutorial! I'm so happy with how the baggate turned out. I truly heard bread was singing to me when they were out of the oven... My family loves them❤️ They were gone within 1 day... So much caring & love goes into making this recipe, the final results were amazing!!! I'm recommending your tutorial to everyone!!! Ying x
Thank you Chef, I just baked this bread for the first time, my husband (picky guy ) and my son Loved it! You are the Best!
Just love Patrick’s video clips, he makes it easy with his step by step process and the end product is delicious.
Wow! I tried this recipe and I am in love. These baguettes are something else, so crunchy on the outside, but soft on the inside, and full of flavour and texture. Thank you very much for this amazing recipe, from now on baguettes will have a weekly appearance on our breakfast table. 🤩🥰🥖
It looks absolutely AMAZING! I can almost feel the smell!
Tried these three times. I’m getting better at it each time. Flavour is incredible as is the texture. Thankyou for a fantastic recipe and easy to follow technique. 🙏🏼
Thank you for the excellent tutorial. I followed it to the letter and ended up with a fantastic result - crisp, airy and chewy.
Good stuff! I like the crispy sounds at the end
I was doing a half assed version of this now I see what I was doing wrong thank you sir
I made a sourdough last week by Patrick's video and got a big success for the first time after 2 time failures! The sourdough had full flavour and softness! He explains clearly about each steps unlikely other baking videos and can understand why each process is important for the bread. Now I am looking for making baguette! Thank you so much for letting me find finally the favourite baking channel and would like to have more series by Patrick 😊
I made this now twice and the result is fantastic. This video is great, just follow every step, you can't go wrong and you get a spectacular baguette. Thank you so much Patrick!
This guy is amazing and just love his videos! 👍🏻🥖
I made this baguette and and it turned out amazing! My husband and I eat one loaf a day and i don’t think we’ll ever buy bread anymore. 36 hours does yield the best bread so wait if you have the time! Thanks Patrick xx
How lovely to have such well thought out instructions, method and details. So easy to follow and so worthwhile, thank you!
The best video I've ever seen on making bread. Amazing.
I love your videos! At 70 with arthritis I need to use the Kitchenaid to knead. Thank you for mentioning a mixer for us older folk!
Is also a great excuse to get out all those unused bread machines sitting in the back of a cabinet or stuck out of the way in the garage. I used mine to bake bread exactly twice (underwhelming, to say the least), after that strictly as a mixer/kneader for 24 years! Added bonus: bread machine has a lid and cuts down on the dusty mess the mixer makes.
So happy you made a baguette tutorial! I wanted to try baking a baguette for a few weeks; now I finally have a good reason to! I followed your sourdough recipe and I bake it 2 times a week for the past 5 months :)!
This guy explains things so clearly. Love his baking
I just found this video and made my first baguettes. They turned out great. Best instructional video I've watched.
❤️💙 I love you !!! Oh man I went to culinary school in 1997 Got sick with 2- incurable cancers in 2011.. The most high healed me - in my bedroom I was Seeking His face Anyway He let me climb out of the immune mess I put myself in - (with crappy foods ) I cannot eat anything processed And I’m growing foods Growing wheat And I saw your sour dough master class Well I made starter Made bread Was fabulous And the cinnamon rolls were so good ... I’m getting a belly now eating all this good bread !!! Thank you I can’t wait to try other breads
Wow, someone who actually shows the inside of the things they baked. Also, one of the best baguette recipe videos I've seen here.
Haha he got too much pushback cause he didn't show it before
Gotta have that crumb shot XD
I am so disappointed when they don't show a crumb shot too!
These baguettes look sooo wonderful and that crunch as Patrick was cutting one and the airy crumb! Yummmm!! Patrick makes the folding and shaping look so easy too. Bread rules in our house so I got to give this recipe a try real soon. Thank you Patrick!
Ryan I watched this video when you released it 3 years ago. I would like to see you do more videos. You have such a smooth delivery. These baguettes are amazing
Did you see the baguette (french) slicer on the antiques road show it is like a guillotine and splits the baguette straight down the middle. Lovely item to have in your shop. Great memories of a lovely day with you in Cork.
Made some the other day but nothing like these. Once again Patrick thank you very much for your masterclass as it should be an inspiration for all home bakers. Cheers from Australia. ps. your sourdough recipes are still the best.
From this video and a week of trial and practice, I've finally made my very first baguette!! Thank you so much ilovecookingireland and Patrick!
I think I'm in love....best breadmaking instruction on the entire internet. Thank you Patrick!
WOW 🤩 just made them and they are fantastic!
This recipe gives extraordinarily good results. Thank you so much. I missed the comment on 290ml of water for the preferment which is a shame, but still my baguettes are awesome. As a fellow countryperson says in the comments, I am French and have not been able to find a baguette recipe that is half as good as this one in French on youtube...
Thank you Patrick. A perfect mix of the how and also the WHY!
Just started baking and came across your videos... Amazingly straightforward and simple!! I appreciate you!!!
One of the best bread vids you'll ever see I reckon.
YESSSS. I LOVE THIS MAN
Patrick greetings from Argentina. I discovered you through you sourdough masterclass -which I have adopted- and now that I’ve tried your method for the baguettes, I’m hooked. Thank you so much, you are extremely clear, precise and the final product is awesome.
love to see you work.. such a pro and such passion! real pleasure! thank you for your videos!
Great video. Thanks for posting.
I have come to the conclusion after watching Patrick I need a man who bakes bread. The patience it takes to make bread makes for a good husband! His voice is so soothing and I bet he gives good hugs! I hope he keeps the videos coming!
I need a man who bakes, too!
This man Patrick is doing all us bread bakers a favour.
Bonjour
I have started the first dough today. So excited to make. Your videos are a joy to watch. Thank you.
Patrick ,you are a master for sure. Just watched this at work ,and will get started on these as soon as I get home. Thank you thank you
My favourite cooking channel, can we get Patrick to make ciabatta bread, it'll be amazing if he does. Thanks and love from Chile 🇨🇱
Due to the Quarantine in Germany I have extra time at home, so I decided to give it a try to this recipe, and Patrick, you were so right. Totally worth it. So much flavour, beautiful crust and soft inside. Best bread I have made so far.
I'm here looking at recipes from the quarantine in the USA
Im looking at this too due to quarantine in Malaysia too.
Quarantine in the UK!
I’m looking from São Paulo from the quarentine in Brazil.
Patrick is a new YT star
Patrick thank you so much for this recipe. I made it and it was amazing! Great success with your recipe!!
Made these, this weekend and they turned out amazing 🙌🏾 thanks for the recipe
Love all the videos, thank you, since I've been making loads of bread lately, could you please tell us, if we would like to knead the dough using the machine, how long it takes and what speed should we use? thank you
OK: baked my baguettes now - used stone ground eco flour from my neighbour and they turned out better than anything I ate in France (lived there for 12 years). I added the extra 140ml of water to this recipe to get 70% hydration and after I took the ripened dough out of the fridge I gave it 3 x stretch and fold with 30 minutes rest after each and then shaped them as in this video. Very happy with the result
good job on upping the hydration, stone ground can contain bran and does well with increased hydration and a nice autolayse.
Patrick Ryan is my hero. I followed the instructions step by step and the result was perfection!
This recipe is absolutely beautiful, the baguette is more crispy crusty than I bought from bakery shop ,thanks again ,Patrick Ryan ,you are awesome
Made your sourdough bread omg came out amazingly delicious 👍🏻🙏🏻 ....Can’t wait to try this one 👍🏻🙏🏻
I love that way you kneading the dough ,, thank you for sharing us your delicious bread recipes 🙏🏻
Just made my first baguettes with your recipe. My shaping needs practise but the taste is GREAT. Many thanks for sharing and your encouragement.
Amazing! Thank you so much for this! I've tried many times to make Baguettes and always failed!!! I was rushing it!!!!!!! Can't wait to give it a go again!
Your baguettes are carrying us through Covid and curfew. I can't say how deeply grateful we are for this awesome video! After baking and delivering to our friends I reached the state of handing out your recipe and video because I wasn't able to meet the demand. everyone keeps sending me pictures of your baguettes! considering the fact we don't have to go to the store for fresh bread I can really say you are saving lives. lots of them. and they taste like directly from a boulangerie in Paris. thank you, thank you, thank you from Princeton and Vienna!
I agree! Breadcrumbs and love from Chile
@mreimi94 Lol. “Saving lives.” 😂
I love his bakery and cafe in the lovely village of delgany in co wicklow ,everything is amazing.❤❤❤
Thanks for the Info. i'll try to go there. from Germany!
These baguettes are absolutely amazing. We made them a few weeks ago and it was _by far_ the best bread I've ever baked. It easily competes with french bakeries. I'm amazed. I'm baking them again today :)
Absolutely great recipe! Time really matters when it comes down to the basic stuff. Thank you!!!
Patrick, Thank you for this great recipe! I converted the water to grams - I weigh all my ingredients now. For the final dough, I used 350 grams of water to the 500 grams of flour - around 70% hydration. I baked 6 wonderful baguettes. I will incorporate into a weekly routine. Merry Christmas 🎁
The recipe on the site is only 62%. I also had to bump it up to 70%, and was just coming here to comment about it.
New fan here! 🙋🏻♀️😍 totally loving Patrick just like the rest of you. Maybe it’s the accent, or all that handiwork he does, but I feel like he would be a great lover, right? 😂🤪💋
I started watching Patrick and followed his instructions for sourdough cause I have never been successful with it- 3 years later it is still going strong and I've shared it across Canada from Halifax to Vancouver- thanks Patrick for your explicit instructions- baking bread, and sharing it with friends is helping me get through Covid as well - looking forward to baguettes no matter how long they take.
You are are great teacher and easy to follow. So far going into the 2nd day of this recipe. I am a total beginner in making bread!! This will be my 3rd try, so far it has worked out, and I love it, it's alot of fun !! Thank you for sharing your wisdom!! Also love your accent!! Thank you and Peace and Blessings to you!! :)
Lovely looking Baguettes. Usually I use a Sourdough-starter for my baguettes and it also takes me 3 days. But I'm going to try this one out now now, so that I have them on Wednesday.
How much starter you put for 1 kg please
@@lilyramlous3127 - 75 g or thereabouts. I just do it by feel. I do it like Patrick, roughly 25g for the starter-dough and then roughly 50g for the rest the next day.
Seeing this in my subscriptions made me so happy just now
Thank you for the new video. All your videos are amazing and easy to follow. It has gotten me into bread making