Imagine the irresistible aroma of freshly baked baguettes wafting through your kitchen, transporting you straight to a quaint French boulangerie. With this "Easy No Knead Baguette Bread" recipe, you can create two golden, crusty baguettes that are as delightful to the eye as they are to the palate—all with minimal effort! Perfect for impressing guests or simply indulging in a warm slice slathered with butter, this recipe requires just a few simple ingredients and some patience. Ready to elevate your bread-baking game? Let’s dive into the art of making these delectable baguettes!
Prep Time: 12 hrs
Cook Time: 30 mins
Total Time: 12 hrs 30 mins
Cuisine: French
Serves: 2 baguettes
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
- 1 1/2 cups water
Instructions
- In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, and 1 teaspoon of salt. Whisk the dry ingredients together until they are well combined.
- Add 1 1/2 cups of water to the dry ingredients and mix until a shaggy dough forms. The dough should be sticky and rough in texture.
- Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 12 hours. This is the autolyse phase, where the flour absorbs the water and the yeast starts to activate.
- After 12 hours, the dough should have expanded and have a few large bubbles on the surface. Gently fold the dough over itself a few times to redistribute the yeast and even out the texture.
- Place the dough onto a lightly floured surface and gently shape it into a long, thin rectangle. Fold the rectangle in half lengthwise, like a letter, and place it seam-side down onto a piece of parchment paper or a lightly floured towel.
- Cover the dough with plastic wrap or a clean towel and let it rest for another 2 hours, or until it has doubled in size.
- Preheat your oven to 450°F (230°C) with a baking stone or baking sheet inside, if you have one. If not, a regular oven will work just fine.
- Gently place the dough onto the preheated baking stone or baking sheet, seam-side down. Score the bread by making a few diagonal cuts on the surface with a sharp knife or razor blade.
- Bake the bread for 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool on a wire rack for at least 10 minutes before slicing. Repeat the process with the remaining dough to make the second baguette.
Tips
- Plan Ahead: Since this recipe requires a 12-hour rest period, make sure to start the night before you want to enjoy your baguettes. This allows the flavors to develop beautifully.
- Use High-Quality Flour: Opt for a good quality all-purpose flour for the best results. If you have bread flour on hand, it can also enhance the texture of your baguettes.
- Monitor the Dough: After the initial resting phase, your dough should be bubbly and have expanded significantly. If it hasn't, give it a little more time to ferment.
- Don’t Rush the Second Rise: Allowing the dough to rest for another 2 hours after shaping is crucial for achieving that light, airy texture. Patience is key!
- Preheat Your Oven: Make sure your oven is fully preheated to 450°F (230°C) before baking. This ensures a perfect crust forms right from the start.
- Experiment with Scoring: Scoring the dough not only allows steam to escape but also adds a decorative touch. Feel free to get creative with your cuts!
- Cool Before Slicing: Resist the temptation to slice into your baguettes immediately after baking. Letting them cool for at least 10 minutes will help maintain their structure and flavor.By following these tips, you'll be well on your way to mastering the art of baguette baking. Enjoy your culinary adventure!
Nutrition Facts
Calories: 330kcal
Carbohydrates: 67g
Protein: 9g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
