Almost No Knead Baguettes Recipes

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COOK'S ILLUSTRATED ALMOST NO KNEAD BREAD



Cook's Illustrated Almost No Knead Bread image

If you're familiar with the "traditional" no knead recipe, I think you will find the results of this significantly different. This crust has a nice crunch to it but is much thinner and easier to chew and the interior crumb is tighter (smaller holes) and softer.

Provided by Eric Rusch

Categories     Recipes

Yield 1 Loaf

Number Of Ingredients 16

White Flour Recipe
3 cups (15 ounces) all purpose or bread flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
1 Tbs. white vinegar
Whole Wheat Recipe
2 cups (10 ounces) all purpose or bread flour
1 cup (5 ounces) whole wheat flour
1/4 tsp. instant or rapid-rise yeast
1 1/2 tsp. salt
2 Tbs. honey (I used 2 Tbs. raw sugar)
3/4 cup plus 2 Tbs. (7 ounces) water at room temp
1/4 cup plus 2 Tbs. (3 ounces) mild flavored lager
1 Tbs. white vinegar

Steps:

  • Follow directions in videos.
  • Baking Instructions: For both these recipes, preheat your oven with Dutch oven or Cloche inside to 500 degrees. Reduce temperature to 425 when the bread dough goes in and bake covered for 30 minutes. Then remove cover and bake an additional 15 minutes or until the internal bread temperature reaches about 200 degrees.

ALMOST NO KNEAD BAGUETTES



Almost No Knead Baguettes image

It's no accident that baguettes may be the most popular bread in the Western world. So when you need a break from your virtuous whole grain regimen, try this recipe and love the results.

Provided by Eric Rusch

Categories     Recipes

Yield 3 Baguettes

Number Of Ingredients 9

Poolish (night before)
1 g (1/4 tsp) instant yeast
125 g (1/2 cup) warm water
125 g (1 cup) unbleached all purpose or French T55 flour
Next Morning
300 g (2 1/3 cup) unbleached all purpose or French T55 flour
5 g (1tsp) salt
1 g (1/4 tsp) instant yeast
140 g (1/2 cup plus 1 Tbs.) warm water

Steps:

  • Watch the video for full instructions.

NO KNEAD BAGUETTE



No Knead Baguette image

Make and share this No Knead Baguette recipe from Food.com.

Provided by DJ Seph

Categories     Yeast Breads

Time P1DT30m

Yield 4 ounces, 20 serving(s)

Number Of Ingredients 4

3 cups lukewarm water
8 cups unbleached all-purpose flour
1 1/2 tablespoons kosher salt
1 tablespoon instant yeast

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



Best No Knead Baguette image

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

1/4 teaspoon active dry yeast
1 1/2 cups warm water (110 -115 )
1 tablespoon sugar
2 teaspoons salt
1 tablespoon shortening, melted
4 cups all-purpose flour
4 tablespoons cornmeal (optional)

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.

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