No Knead Baguette Recipes

HOW TO MAKE FRENCH BAGUETTES

Steps:

• Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
• Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
• Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
• Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
• Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
• Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
• Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
• Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.
• Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
• Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

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.

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.