Best 3 No Knead Baguette Recipes

NO KNEAD BAGUETTE

Steps:

• Mix all ingredients together. Cover with plastic wrap. Poke a few holes in it.
• Let rise in a warm place for 18 to 24 hours. It will look very wet.
• Scrape out of bowl with a spatula on a well floured surface and divide in half.
• Shape each into a flattened oval shape, cover with greased plastic wrap and let sit for 15 minutes.
• Fold dough length wise and seal with fingers. Fold length wise again and seal with fingers.
• Roll until it is about 15 inches.
• Place on Baguette pan or sheet pan.
• Let rise until very puffy.
• Preheat oven to 500 degrees.
• Slash baguettes with razor blade.
• Place a pan of water in your oven floor.
• Spritz baguette with water and bake for 25 to 30 minutes until golden brown and crispy.

BEST NO KNEAD BAGUETTE

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.

NO-KNEAD BAGUETTE -- USING RECIPE #309834

Steps:

• Refer to Recipe #309834 for instructions to prepare the dough necessary to make the baguette.
• Preheat Oven to 450 degrees with a baking stone placed on the middle rack. Place an empty broiler try on any other shelf that won't interfere with the rising bread.
• With wet hands, pull up one end of the refrigerated dough (Recipe #309834). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
• Lightly dust the ball of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
• Once it's cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary. You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.
• Form a cylinder approximately 2 inches in diameter. If the loaf will not fit on your pizza peel or stone, cut it in half to make two smaller baguettes.
• Place the loaf/loaves on a pizza peel covered with whole wheat flour (do not use cornmeal as it's flavor is too strong for baguettes) and allow to rest for 20-30 minutes.
• After the dough has rested, paint water over the surface or the loaf using a pastry brush. Using a serrated bread knife slash the top with longitudinal cuts that move diagonally across the loaf.
• Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
• Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
• Allow to cool on a rack before cutting.