No Knead Baguette Using Recipe 309834

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

Ingredients

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.

NO-KNEAD BAGUETTE -- USING RECIPE #309834

No-Knead Baguette -- Using Recipe #309834 image

The following are the baking and cloaking instructions (the turning and smoothing of the ball of dough, which replaces kneading) to make baguettes, using the dough made with Recipe #309834. It's quck and simple to make: mix the ingredients, retard in the refrigerate, shape, rest and bake! Refer to Recipe #3098434 for the mixing instructions for the Master Dough. The baguette baking instructions come from Artisan Bread in Five Minutes a Day. See Recipe #310219 and Recipe #310451 for additional ideas for Recipe #309834

Provided by Galley Wench

Categories Yeast Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

1 1/2 cups lager beer, 12 oz. bottle, room temperature lager such as Budweiser (Note water can be substitued however it will somewhat effect the flavor)
1 1/2 cups water, warm approximately 100 degrees
1 tablespoon white vinegar
1 1/2 tablespoons instant yeast
1 1/2 tablespoons coarse salt
6 1/2 cups unsifted unbleached all-purpose flour (29.25 ounces)
1/4 cup whole wheat flour (for the pizza peel)

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.

Nutrition Facts : Calories 3268.7, Fat 9.3, SaturatedFat 1.5, Sodium 10513.5, Carbohydrate 661.5, Fiber 29.4, Sugar 2.4, Protein 96.6

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