Best 2 Best No Knead Baguette Recipes
**Elevate your baking skills and indulge in the delectable world of baguettes with our carefully curated collection of no-knead baguette recipes. Effortlessly achieve the perfect crust and airy crumb without the hassle of traditional kneading. From classic French baguettes to unique variations bursting with flavor, discover the secrets to creating this iconic bread in your own kitchen. Whether you prefer a simple and authentic approach or crave something more adventurous, our recipes cater to every taste and skill level. Get ready to embark on a culinary journey that will transform your homemade bread game forever.**
Check out the recipes below so you can choose the best recipe for yourself!
NO-KNEAD BREAD
Here is one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery. It requires no kneading. It uses no special ingredients, equipment or techniques. And it takes very little effort - only time. You will need 24 hours to create the bread, but much of this is unattended waiting, a slow fermentation of the dough that results in a perfect loaf. (We've updated the recipe to reflect changes Mark Bittman made to the recipe in 2006 after publishing and receiving reader feedback. The original recipe called for 3 cups flour; we've adjusted it to call for 3 1/3 cups/430 grams flour.) In 2021, J. Kenji López-Alt revisited the recipe and shared his own tweaked version.
Provided by Mark Bittman
Categories easy, breads, times classics, side dish
Time 1h30m
Yield One 1 1/2-pound loaf
Number Of Ingredients 4
Steps:
- In a large bowl combine flour, yeast and salt. Add 1 1/2 cups/345 grams water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
- Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
- Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
- At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
BEST NO KNEAD BAGUETTE
I got this off of the internet and so I thought I'd try it. I have not made it as of yet, but plan to within the week. With just the two of us, a loaf can last a few days. I love the feel and smell of a good yeast dough, but for busy days, this comes in handy. Hope you'll give it a try and let me know what you think of it. Times don't include 2 hour rise time.
Provided by FLUFFSTER
Categories Yeast Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a mixing bowl, dissolve yeast in 1/2 cup warm water.
- Add sugar, salt, shortening, and 1 cup warm water; stir until dissolved.
- Add flour and stir until smooth.(you may knead, but it's not necessary).
- Cover and let rise in a draft-free, warm place for an hour or until doubled.
- Turn onto floured surface. Divide in half; let rest for 5 minutes.
- Roll each half into a 10"x8" rectangle. Roll up from the long side; pinch along seam edges to seal.
- Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes.
- With a very sharp knife, make 5 diagonal cuts across the top of each loaf.
- Bake as directed or until lightly browned.
- Cool on wire racks.
Tips:
- Use a digital kitchen scale to accurately measure ingredients, especially flour and water.
- Use lukewarm water (about 110°F) to help activate the yeast.
- Knead the dough for a few minutes until it is smooth and elastic.
- Let the dough rise in a warm place (about 75°F) for at least 2 hours, or until it has doubled in size.
- Shape the dough into baguettes and place them on a baking sheet lined with parchment paper.
- Let the baguettes rise for another 30 minutes before baking.
- Bake the baguettes in a preheated oven at 450°F for 20-25 minutes, or until they are golden brown.
- Let the baguettes cool on a wire rack before slicing and serving.
Conclusion:
No-knead baguettes are a delicious and easy-to-make bread that can be enjoyed by people of all ages. With a few simple ingredients and a little time, you can create a loaf of bread that is perfect for sandwiches, salads, or just eating on its own. So next time you're in the mood for a tasty and homemade bread, give this no-knead baguette recipe a try.
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