No Knead Bread-Baguette
Homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.
Prep: 25min
Total: 65min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 230 kcal, Carbohydrate 48 g, Protein 7 g, Fat 1 g, Saturated Fat 1 g, Sodium 392 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving
Ingredients:
- 6 cups all-purpose flour ((depending on a brand, you may need to add more flour))
- 3 cups lukewarm water
- 2 tsp yeast
- 2 tsp salt
Instruction:
- The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
- The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
- Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. You will easily get atleast 2-3 baguettes. For tips on shaping the dough, watch this tutorial. Place it on a baking sheet and sprinkle a generous amount of flour on it. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
- Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep baking pan with 2 cups of hot boiled water, and place it on the lower rack, inside your oven. This will make the bread crispy on the outside. Place the bread on the middle rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.
How to make French Baguettes at home
FAQ
What is the difference between French bread and baguette?
French bread is wider and longer than a baguette, with a much softer crust. It doesn’t require any special equipment to make and it’s just as versatile as a baguette, but its soft outside makes it perfect for toast or garlic bread.
What is the secret to baguettes?
One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.
What type of flour is best for baguettes?
If you want to make really great baguettes and croissant, try French flour.
What are the three types of baguettes?
Of the four main types of baguettes — baguette ordinaire, baguette moulée (moulded baguette), baguette farinée (floured baguette), and baguette de tradition (traditional baguette) — the baguette de tradition is the true artisanal loaf, calling on the skills of the baker as outlined in the Bread Law.
