French Baguette (No Knead Method)
There is something really wonderful about baking you own bread.
For a bit less than a year I have gotten into the habit of baking Fresh Baguettes a few times a week. The secret? With this recipe, you are able to refrigerate the dough up to 10 days: The longer the dough stays in the fridge the more flavorful and airy baguette you will have. Bonus: This is a no knead method!
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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French Baguette (No Knead Method)
Ingredients
FRENCH BAGUETTES (NO KNEAD METHOD) MAKES 4
- 3 2/3 cups (500 g) all-purpose flour
- 1 2/3 cups (375 g) Bottled Water (Lukewarm)
- 1 Tbsp (10 g) instant yeast
- 1 1/2 tsp (10 g) Sea Salt
Instructions
DOUGH PREPARATION
- In your mixing bowl, whisk the flour and sea salt together. Make a well and add the water and instant yeast. Gently stir inwards going outwards with your spatula. The dough does not need to be smooth.
RISE
- Loosely cover and let it rise at room temperature for 2 hours.
- Cover with a cling film and refrigerate until use. The dough is good up to 15 days.
BAKE!
- Preheat oven to 465F/240C with an empty metal tray on the lower rack.
- Place your Silform® Bread Tray on the top of your Medium Perforated Baking Sheet.
- Take your dough out of the refrigerator and with the bowl scraper, divide the dough into 4 directly onto your Silform®. Dust a bit of flour on top and with a sharp knife, score each baguette.
- Place your French Baguettes on the middle rack of your oven and pour 1 cup of water in the empty metal rack to create steam. Bake at 465F/240C for 25 minutes or more (if you like your bread well done).
- Once your Baguettes are out of the oven, let them cool down as is. Enjoy with French EVOO or jam. Bon Appétit!
Video
Special Notes
Nutrition
I would like to know if you shape the bread before putting into the pan for baking
Anxious to try this
Hi Jacolyn, actually I do not, I just put them as is in my baking tray ; it gives them a rustic look which I like. However, you can if you’d like to, just don’t work the bread too long because it might get tough. Also, I prefer to make my bread once it has been in the fridge for 3-5 days, it tastes so much better. Let me know ow your baguettes turn out! Happy baking, ~Nessa
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