Comments on: Baguettes redux: an easy (almost-no-knead) recipe for the kneading challenged. http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/ Step-by-step recipes and baking tips from America's oldest flour company: King Arthur Flour Mon, 13 Feb 2012 22:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: jennbabore http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-65836 jennbabore Thu, 02 Feb 2012 13:02:58 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-65836 I have a few questions I am hoping you can help me with! If you don't have a dough rising bucket, is a greased bowl (does it need to be greased, so it doesn't stick - ok, three questions! :) ok to? Does room temp play into how good bread comes out? If it's too cool, does that affect how the bread rises? My oven has a Proof setting, is it better to use this than allow the bread to rise on the counter? Should yeast be kept at a certain temp? Thanks!!! <strong> An oiled bowl is a good place for dough to rise and yes, the temperature of the room will have an effect on how quickly your dough rises. The cooler the temperature, the slower the rise. The proof settings tend to be a bit warm for my liking. I've not heard many success stories from customers who use this feature on their ovens. Yeast is best stored in an airtight container in the freezer. ~Amy</strong> I have a few questions I am hoping you can help me with!

If you don’t have a dough rising bucket, is a greased bowl (does it need to be greased, so it doesn’t stick – ok, three questions! :) ok to?

Does room temp play into how good bread comes out? If it’s too cool, does that affect how the bread rises?

My oven has a Proof setting, is it better to use this than allow the bread to rise on the counter?

Should yeast be kept at a certain temp?

Thanks!!!
An oiled bowl is a good place for dough to rise and yes, the temperature of the room will have an effect on how quickly your dough rises. The cooler the temperature, the slower the rise. The proof settings tend to be a bit warm for my liking. I’ve not heard many success stories from customers who use this feature on their ovens. Yeast is best stored in an airtight container in the freezer. ~Amy

]]> By: Stevenpereira http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-65808 Stevenpereira Wed, 01 Feb 2012 20:07:28 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-65808 Taking a queue from the NYT no-kneed bread and dutch oven method, I tried baguettes on my pizza stone using a large roasting pan (has folding handles) as a lid to keep the steam in. The roaster overlapped the left/right of the stone so I soaked two kitchen towels, placed on each end, and sealed a little extra moisture in. The baguettes came out great, similar in crust to the dutch oven boules. Taking a queue from the NYT no-kneed bread and dutch oven method, I tried baguettes on my pizza stone using a large roasting pan (has folding handles) as a lid to keep the steam in. The roaster overlapped the left/right of the stone so I soaked two kitchen towels, placed on each end, and sealed a little extra moisture in. The baguettes came out great, similar in crust to the dutch oven boules.

]]> By: Lisa3 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-65776 Lisa3 Tue, 31 Jan 2012 20:04:41 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-65776 Does bread have to have so much salt? Is there a minimum amount? <strong>Hi Lisa, Yes, bread does need salt for a few different reasons. First, for flavor. It also helps strengthen the gluten and controls the yeast. The general rule of thumb is that you can reduce the salt in a yeast bread recipe and still have success, though the flavor will be flatter and the bread may not brown as well. Hope this helps. ~ MaryJane</strong> Does bread have to have so much salt? Is there a minimum amount?
Hi Lisa,
Yes, bread does need salt for a few different reasons. First, for flavor. It also helps strengthen the gluten and controls the yeast. The general rule of thumb is that you can reduce the salt in a yeast bread recipe and still have success, though the flavor will be flatter and the bread may not brown as well. Hope this helps. ~ MaryJane

]]> By: karylhansen http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-65574 karylhansen Tue, 24 Jan 2012 21:31:10 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-65574 Absolutely love this recipe! First time I tried it, I had French bakery quality baguettes. Any thoughts about how I would incorporate my wonderful sourdough starter into this recipe? Thanks! Karyl <strong>Karyl, how about giving our <a href="http://www.kingarthurflour.com/recipes/wild-yeast-baguettes-recipe" rel="nofollow">Wild Yeast Baguettes</a> a try? They're just as good as the classic baguettes... PJH</strong> Absolutely love this recipe! First time I tried it, I had French bakery quality baguettes. Any thoughts about how I would incorporate my wonderful sourdough starter into this recipe? Thanks!
Karyl

Karyl, how about giving our Wild Yeast Baguettes a try? They’re just as good as the classic baguettes… PJH

]]> By: rnadal9 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-65374 rnadal9 Wed, 18 Jan 2012 03:43:36 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-65374 Is there an advatage in using high gluten flour? If so does it change the recipe? Tony <strong>Hi Tony, We find that high gluten flour makes the crust too tough, and really doesn't give the true baguette texture. Of course, you're the baker, so give it a try to see how you feel about it. ~ MaryJane </strong> Is there an advatage in using high gluten flour? If so does it change the recipe?
Tony

Hi Tony,
We find that high gluten flour makes the crust too tough, and really doesn’t give the true baguette texture. Of course, you’re the baker, so give it a try to see how you feel about it. ~ MaryJane

]]> By: LisaG http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-64872 LisaG Sun, 01 Jan 2012 16:47:55 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-64872 Hi there! I am new to bread, having just discovered the Ain5 book, am now obsessed! Following your recipe, I just took my first baguettes out of the oven, and they seem pretty good! I have 2 questions though: First, I couldn't get them slashed properly--the bread just sticks to my knives. wet the dough first, and tried a chef knife and a serrated....is my knife dull or my bread too wet or something? Also, although I used a pizza stone, the bottom seems undercooked (light and softish). Am I just not baking long enough, or is this weird? They were pretty browned in 22 minutes, but my oven always runs hot... LOVE this site by the way, especially the step by step pics! Thanks <strong> In answer to your questions: 1) It sounds like your knives are not sharp enough. Most bakers use a lame (curved razor blade) with a quick movement to make their slashes. 2) Do you have an oven thermometer? That will help you determine if you oven is the correct temperature. If your oven is too hot, the crust can become overdone while the interior is underdone. The baguettes should have an internal temperature of 190-200 degrees F. If you have any other questions, please give us a call on the Baker's Hotline. ~Mel </strong> Hi there! I am new to bread, having just discovered the Ain5 book, am now obsessed! Following your recipe, I just took my first baguettes out of the oven, and they seem pretty good! I have 2 questions though:
First, I couldn’t get them slashed properly–the bread just sticks to my knives. wet the dough first, and tried a chef knife and a serrated….is my knife dull or my bread too wet or something?
Also, although I used a pizza stone, the bottom seems undercooked (light and softish). Am I just not baking long enough, or is this weird? They were pretty browned in 22 minutes, but my oven always runs hot…
LOVE this site by the way, especially the step by step pics!
Thanks
In answer to your questions: 1) It sounds like your knives are not sharp enough. Most bakers use a lame (curved razor blade) with a quick movement to make their slashes. 2) Do you have an oven thermometer? That will help you determine if you oven is the correct temperature. If your oven is too hot, the crust can become overdone while the interior is underdone. The baguettes should have an internal temperature of 190-200 degrees F. If you have any other questions, please give us a call on the Baker’s Hotline. ~Mel

]]> By: Catherine http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-64800 Catherine Fri, 30 Dec 2011 16:57:30 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-64800 I always brush my baguettes with lightly whipped white of egg, makes them shiny and more correct crust texture. Hope I help. <strong>Thanks, Catherine - good tip. PJH</strong> I always brush my baguettes with lightly whipped white of egg, makes them shiny and more correct crust texture. Hope I help.

Thanks, Catherine – good tip. PJH

]]> By: Colleen http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-64332 Colleen Fri, 16 Dec 2011 03:09:18 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-64332 Hi KA Baker - The baguette photos are incredible - nice job doing the step-by-step while enticing us. Question: why do the baguette tops need slashes? What baking function do the slashes perform? -- Colleen in Tucson <strong>Slashing breads controls where the steam escapes. If you don't slash, it will burst through the weakest spot on the bread. By creating decorative weak spots, you get good looking loaves in the end. ~ MaryJane</strong> Hi KA Baker -

The baguette photos are incredible – nice job doing the step-by-step while enticing us. Question: why do the baguette tops need slashes? What baking function do the slashes perform? — Colleen in Tucson
Slashing breads controls where the steam escapes. If you don’t slash, it will burst through the weakest spot on the bread. By creating decorative weak spots, you get good looking loaves in the end. ~ MaryJane

]]> By: "Sticky goo" http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-64232 "Sticky goo" Tue, 13 Dec 2011 20:55:48 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-64232 Unbelievable. My first loaf of bread and it turned out perfect. Now I can make a good baguette AND kool-aid. The pictures of the process were invaluable as you probably guessed as were all of the experienced cooks comments here. Thank you KA! Unbelievable. My first loaf of bread and it turned out perfect.
Now I can make a good baguette AND kool-aid.
The pictures of the process were invaluable as you probably guessed as were all of the experienced cooks comments here.
Thank you KA!

]]> By: carlbowers http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/comment-page-4/#comment-64020 carlbowers Sat, 10 Dec 2011 02:23:33 +0000 http://blog.kingarthurflour.com/2009/08/06/baguettes-redux-an-easy-almost-no-knead-recipe-for-the-kneading-challenged/#comment-64020 What seems to be a generally-accepted formula for salt measurement is: 1 tsp. table salt = 1-1/2 tsp. Morton's kosher salt = 2 tsp. Diamond Crystal kosher salt. Diamond's crystal size is larger than Morton's, so it takes up more space for an equivalent weight of salt. I use Diamond following the 2-for-1 formula and have good results. --also, Diamond has no additives; Morton's does. What seems to be a generally-accepted formula for salt measurement is: 1 tsp. table salt = 1-1/2 tsp. Morton’s kosher salt = 2 tsp. Diamond Crystal kosher salt. Diamond’s crystal size is larger than Morton’s, so it takes up more space for an equivalent weight of salt. I use Diamond following the 2-for-1 formula and have good results. –also, Diamond has no additives; Morton’s does.

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