No Knead Baguettes
The greatest thing to come from social media for me is recipes like this. Recipes that I would never have found if not for social media.
These baguettes are so easy to make, are ready in about 2-3 hours, and taste amazing.
You just mix the ingredients together, cover it and leave it for about 2 hours to let the dough rise and do its thing. There is no kneading involved. Sometimes if I feel I didn't mix the dough well enough, I do one set of stretch and folds after 15 minutes, but only if I didn't mix the dough well enough. After it's risen, you tip the dough out, shape it, leave it to rise a further 20 minutes, then bake it. EASY!
They come out of the oven crisp on the outside and soft on the inside.
These baguettes are not crispy the next day. But to make them like they are freshly baked, simply wet them with tap water quickly and place them in an air fryer at 200C for 5 minutes, flip them half way through cooking them. They come out like you just baked them. You could probably do the same in a fan forced oven.
If you need 8 baguettes, just double the recipe. I have also shaped them like ciabatta sandwich bread and they were perfect.
With the salt, the original recipe used 3g, I felt it needed more, so add the salt, to taste.
So if you are like me and you love baking your own bread, but want a simple 'quick' recipe. This one is for you.
These baguettes are so easy to make, are ready in about 2-3 hours, and taste amazing.
You just mix the ingredients together, cover it and leave it for about 2 hours to let the dough rise and do its thing. There is no kneading involved. Sometimes if I feel I didn't mix the dough well enough, I do one set of stretch and folds after 15 minutes, but only if I didn't mix the dough well enough. After it's risen, you tip the dough out, shape it, leave it to rise a further 20 minutes, then bake it. EASY!
They come out of the oven crisp on the outside and soft on the inside.
These baguettes are not crispy the next day. But to make them like they are freshly baked, simply wet them with tap water quickly and place them in an air fryer at 200C for 5 minutes, flip them half way through cooking them. They come out like you just baked them. You could probably do the same in a fan forced oven.
If you need 8 baguettes, just double the recipe. I have also shaped them like ciabatta sandwich bread and they were perfect.
With the salt, the original recipe used 3g, I felt it needed more, so add the salt, to taste.
So if you are like me and you love baking your own bread, but want a simple 'quick' recipe. This one is for you.
Recipe
Recipe adapted from Isabelle Dunn on instagram-account tastyfeedsdaily
Makes 4 mini baguettes
375g bread flour
5g salt
7g instant dry yeast
300ml warm water
Makes 4 mini baguettes
375g bread flour
5g salt
7g instant dry yeast
300ml warm water
In a large bowl, add flour, sprinkle in salt on one side of the bowl, sprinkle in the yeast on the other side of the bowl. Mix it all together. Add the warm water and mix well with a wooden spoon until sticky and well combined. Make sure no dry bits are left.
Cover the bowl tightly with cling film. Let it rise for 1.5-2 hours, or until doubled.
Cover the bowl tightly with cling film. Let it rise for 1.5-2 hours, or until doubled.
Line a large baking tray with baking paper.
Pour 375ml (1 1/2 cups) cold water into an empty oven proof dish (not glass, I use a loaf tin) and place it on the bottom rack of your oven. Turn on your oven to 240C fan forced and preheat your oven while you get on with your next step.
Pour 375ml (1 1/2 cups) cold water into an empty oven proof dish (not glass, I use a loaf tin) and place it on the bottom rack of your oven. Turn on your oven to 240C fan forced and preheat your oven while you get on with your next step.
Flour a clean work surface, tip out the dough onto the flour, any bits left stuck to the bowl, just use floured or wet hands to take it out and place on top of the dough on the bench. Now I like to gently shape the dough into a rough loaf shape by folding the dough onto itself, do this gently you don't want to knock out the air in the dough.
Cut the dough into roughly 4 even pieces. Now gently, stretch the dough into a rectangle shape, do not press to flatten it, just stretch it. Fold one long end to the centre, fold the other long end in to meet the other fold. Pinch the ends together. Now you can stretch it into the length you want. Place seam side down on your prepared tray. Dust with some flour and cover with a clean tea towel and allow to rise for 20 minutes.
Cut the dough into roughly 4 even pieces. Now gently, stretch the dough into a rectangle shape, do not press to flatten it, just stretch it. Fold one long end to the centre, fold the other long end in to meet the other fold. Pinch the ends together. Now you can stretch it into the length you want. Place seam side down on your prepared tray. Dust with some flour and cover with a clean tea towel and allow to rise for 20 minutes.
After 20 minutes, score the tops 2-3 times with a bakers lame or a sharp knife. Place in the middle of the oven and bake for 18-20 minutes until golden and crisp. Cool slightly, then eat while still warm and crispy.
If you need to make them ahead of time see my intro notes on how to make them warm and crispy like you just baked them.
If you need to make them ahead of time see my intro notes on how to make them warm and crispy like you just baked them.
Enjoy!
