French Baguette (No Knead Method)
Nothing compares to the Smell of freshly baked baguettes out of the oven! Bonus, this is the 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!
YouTube Video
Photos
Nutrition
Calories: 420kcal | Carbohydrates: 88g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 876mg | Potassium: 132mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 32mg | Iron: 5mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com