Mine are fresh out of the oven now, popping and crackling happily. Not quite as lovely as yours, but I think they'll be perfect to share with friends at dinner this evening--a gentle, easy bake for a dreary day! Thanks for sharing!
So great to hear, Jen. Baguettes are a work in progress (not a straight line) for all of us. I’m glad you’re moving, baking, and crunching your way through the recipe. Keep up the good work.
Last night I baked my first ever baguette. I halved the recipe to make just one, as I didn’t have too much discard. Although the crust resembled a baguette-shaped ciabatta, it was absolutely delicious. I even made a brilliant sandwich using some leftover fried chicken tenders from the previous night, along with pickled red onions, cheese, homemade ranch, and a touch of salad.
Thank you for all your hard work – my bread-baking skills and confidence have grown immensely since I started following you. Even as a confident home cook, I found nothing more humbling than bread baking. You’re a fantastic teacher, and your tips and tricks have been exactly what I was looking for. In fact, my wife is on a first-name basis with you; whenever I mention Martin in relation to baking, she knows exactly who I mean – and she thoroughly enjoys my bread endeavours.
Thanks for everything. Much love from an Irishman in London. ☘️
Great write up and enticing photos. Love the 80% hydration and the one-two punch of starter + yeast! Curious why AP rather than a bit stronger at, say 11.5% "bread" flour or Type 55? Cheers!
Sorry, the photo labeled discard is the only pic of baguette interior. Was thinking the pics at the end were another batch. But no pics of the interior of another batch, Did I misunderstand the article? apologies if I did.
Three baguettes, all the same batch. All pictures in the newsletter (as well as the IG reel I link to) are shot of the same three baguettes, made on the same day using the discard which is pictured. Hope that clears it up for you? 👍🏻
Thanks so much, missed the link but will look now. Yes, understand now. Thanks for your patience. In my past life, I co-owned 2 French bakeries. So I found this of great interest.
The math awaits my dedicated attention.. I’m glad of this glimpse into your ordered process in approaching a slightly disordered beginning. I’m a beginner with lots of time watching, reading and just shying away from the math .. winging it far less intelligently. Your process here was the next best thing to having a tutor, in person. My eyes still cross at more counting .. but I’m now pulled into the process just a bit more. It beckons. You’ve helped. I’m determined to become fluent in —even the math of—the fluency of dough!
Love the way that you expressed that, Inge. What a treat. The truth is that the dough magic or fluency is the best part. Numbers just help me get there.
Love your spontaneity & also appreciate the handwritten note Martin. I recently helped my sister & cousin go through our dear Auntie’s possessions after she passed. I found a recipe for a simple blueberry crumble she had written down. It’s now a cherished possession ❤️.
So great that you have that. In my book I included some scans of my own grandmother’s handwritten recipes. Priceless. My scribbles are far from that but I appreciate it!
I thoroughly enjoyed this story and read it with great interest because the situation happens now and then.. wanting home baked bread but not prepared..
Thank you for sharing your thought process, the ratios, etc, especially wrt to the % yeast to include. I might try it out sometime. Cheers.
Thanks Martin. I have an Anova oven so I can turn my steam setting on or off and even select a %. I didn’t know if your recipe required a few minutes of steam at the beginning then a dry bake for a few minutes like an artisan loaf.
Love reading your thoughts and process about bread. And life.
Question: I've noticed that you often don't do an autolyse step of first mixing the dough without the salt and starter. Are there cases when you do do that, and why?
Made these this afternoon - wonderful! Also very much appreciated the math lesson - I have always been fairly close in putting together but something clicked in how you explained it and, poof! the other loaves I made were spot on for weight!
Mine are fresh out of the oven now, popping and crackling happily. Not quite as lovely as yours, but I think they'll be perfect to share with friends at dinner this evening--a gentle, easy bake for a dreary day! Thanks for sharing!
So great to hear, Jen. Baguettes are a work in progress (not a straight line) for all of us. I’m glad you’re moving, baking, and crunching your way through the recipe. Keep up the good work.
M
So great to hear, Jen. Not too bad, right?
M
Last night I baked my first ever baguette. I halved the recipe to make just one, as I didn’t have too much discard. Although the crust resembled a baguette-shaped ciabatta, it was absolutely delicious. I even made a brilliant sandwich using some leftover fried chicken tenders from the previous night, along with pickled red onions, cheese, homemade ranch, and a touch of salad.
Thank you for all your hard work – my bread-baking skills and confidence have grown immensely since I started following you. Even as a confident home cook, I found nothing more humbling than bread baking. You’re a fantastic teacher, and your tips and tricks have been exactly what I was looking for. In fact, my wife is on a first-name basis with you; whenever I mention Martin in relation to baking, she knows exactly who I mean – and she thoroughly enjoys my bread endeavours.
Thanks for everything. Much love from an Irishman in London. ☘️
This is a great and appreciated comment in so many ways, Jeff!
I really appreciate that you took the time and I’m so glad that you (and your wife!) are enjoying the fruits of your labor.
Do keep me posted on your bakes and thanks again for the kindness. 🙏🏼🙏🏼❤️❤️
M
A fascinating look into the mind of Martin! Thanks for sharing! I assume you baked in your Pico+ with steam?
Yes! Pico but the result will be very similar in a well-steamed home oven. 👍
Great write up and enticing photos. Love the 80% hydration and the one-two punch of starter + yeast! Curious why AP rather than a bit stronger at, say 11.5% "bread" flour or Type 55? Cheers!
Hey Robert, thanks for the note.
I’m using the KA AP @ 11.7% but use whatever you like!
M
Yes, typo on my part - meant "12.7." Love your "but use whatever you like" sensibility!
Great read, gorgeous bread! It never gets old reading you on baking.
Ungh, more than I deserve. 🙏🏼🙏🏼🙏🏼 Thank you. ❤️
Wish we could see the inside of redone ones. Outside looks great.
Hey Barb, I don’t follow your comment? You want to see the interior? That shot is in the newsletter.
Martin
I only see a pic of the interior of the discard baguette. No interior of the redone ones, just exteriors, which are gorgeous BTW.
Thanks, Barbara. I don’t follow what you mean by “the redone ones.” Please explain.
Sorry, the photo labeled discard is the only pic of baguette interior. Was thinking the pics at the end were another batch. But no pics of the interior of another batch, Did I misunderstand the article? apologies if I did.
Three baguettes, all the same batch. All pictures in the newsletter (as well as the IG reel I link to) are shot of the same three baguettes, made on the same day using the discard which is pictured. Hope that clears it up for you? 👍🏻
Thanks so much, missed the link but will look now. Yes, understand now. Thanks for your patience. In my past life, I co-owned 2 French bakeries. So I found this of great interest.
https://www.instagram.com/share/BAHyP40Jmc
Thanks!
The math awaits my dedicated attention.. I’m glad of this glimpse into your ordered process in approaching a slightly disordered beginning. I’m a beginner with lots of time watching, reading and just shying away from the math .. winging it far less intelligently. Your process here was the next best thing to having a tutor, in person. My eyes still cross at more counting .. but I’m now pulled into the process just a bit more. It beckons. You’ve helped. I’m determined to become fluent in —even the math of—the fluency of dough!
Love the way that you expressed that, Inge. What a treat. The truth is that the dough magic or fluency is the best part. Numbers just help me get there.
Enjoy the bake,
Martin
Love your spontaneity & also appreciate the handwritten note Martin. I recently helped my sister & cousin go through our dear Auntie’s possessions after she passed. I found a recipe for a simple blueberry crumble she had written down. It’s now a cherished possession ❤️.
So great that you have that. In my book I included some scans of my own grandmother’s handwritten recipes. Priceless. My scribbles are far from that but I appreciate it!
Thanks as always for reading, Miriam. 🙏🏼
M
I really appreciate your attention to detail. Walking through the steps, including the math, adding pictures…..wonderful!! Thank you Martin!
So glad this is appreciated! Thank you! Let me know how it goes. : ))
Martin
I thoroughly enjoyed this story and read it with great interest because the situation happens now and then.. wanting home baked bread but not prepared..
Thank you for sharing your thought process, the ratios, etc, especially wrt to the % yeast to include. I might try it out sometime. Cheers.
So glad that this resonated with you, Gina. Let me know how it goes!
🙏🏼🙏🏼🙏🏼
M
Good Day, Martin. Lovely outcome (IMO). How long did you steam the bread?
Hey Jeanette, if you’re baking at home and adding steam, add as much as you can and it will evaporate during baking. 👍🏻
Martin
Thanks Martin. I have an Anova oven so I can turn my steam setting on or off and even select a %. I didn’t know if your recipe required a few minutes of steam at the beginning then a dry bake for a few minutes like an artisan loaf.
Yes, exactly that. Steam at the onset then open the vent at the halfway point. 👍🏻
Love reading your thoughts and process about bread. And life.
Question: I've noticed that you often don't do an autolyse step of first mixing the dough without the salt and starter. Are there cases when you do do that, and why?
Made these this afternoon - wonderful! Also very much appreciated the math lesson - I have always been fairly close in putting together but something clicked in how you explained it and, poof! the other loaves I made were spot on for weight!