How To Make Classic French Baguette Masterclass (Video) - Patrick Ryan, Firehouse Bakery

Patrick Ryan (Firehouse Bakery), showcases how to make a Classic French Baguette bread.

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.

(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 French Baguette Flour (either T55 or T65). 7g salt, 290ml water, 5g fresh yeast (or generous pinch dried yeast) The rest of the recipe stays the same.)

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.

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Patrick Ryan / I love Cooking Ireland on YouTube