The Almost-No-Knead Baguette
The Almost-No-Knead Baguette
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| dairy free | |
| Hands-on time: | |
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| Yield: | 1 to 4 baguettes, depending how much of the dough you use |
Ingredients
- 3 cups lukewarm water
- 8 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon table salt or 1 1/2 tablespoons kosher salt
- 1 tablespoon instant yeast
Directions
1) Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.
2) Place the water directly into the bowl or or other large container.
3) Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.
4) Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.
5) Refrigerate overnight, or for up to 7 days.
6) To bake bread: Scoop out a scant 1 pound of dough (about ¼ of the batch, about 14 ½ ounces). Place on a greased work surface.
7) Shape the dough into a rough, slightly flattened oval.
8) Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.
9) With the seam side down, cup your fingers and gently roll the of dough into a 15" log.
10) Place the log seam-side down onto a lightly greased or parchment-lined baking sheet, or into the well of a baguette pan.
11) Cover and allow the baguette to rise till it's very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450°F.
12) Slash the baguette three or four times on the diagonal.
13) Spritz the baguette heavily with warm water, and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.
Yield: 1 large baguette.
Reviews
01/31/2012- Pretty good, although a bit salty. Easily fixed though! Nice structure, plenty of holes. Good flavor. Thanks, KAF. I tried this recipe from the original book, Artisan Bread in 5 Minutes a Day, and it did not turn out this good!
01/21/2012- Delicious! I doctored this recipe a little to accommodate for fresh milled whole wheat--about 60%. For the rest of the flour, I used pastry flour to keep it from getting to heavy. Your instructions were super-simple, and I like that it makes 4 loaves. We were impatient and baked off two loaves after a 3-hour rise. They're deliciously chewy inside, crusty and wonderful on the outside. I look forward to comparing these to the loaves that are resting in the fridge now. Thanks for another home-run, KAF!
- 12/13/2011
11/17/2011- Several posts indicate difficulty in handling this slack dough. My personal solution is to use my marble pastry board. No flour, no oil, just water on the marble and water on the hands. I found the dough quite manageable and clean up much easier than flour or oil.
- 11/15/2011
- Anyone can bake a great baguette with this recipie!! I have always had bad luck baking a good bread of any kind but this recipie is so easy even I was able to bake an excellent batch of baguettes. One thing I did notice is the recipe says to use a greased work space but the blog entry says to use a floured one. I've been doing greased but will try floured next batch and see what if any difference.
- 11/14/2011
- Great!! With our first try I could tell the dough was too wet so I didn't knead it at all and it wouldn't hold the slash marks. It still tasted great even though it was a bit heavy. I was worried that by day 5 it would be sour, but it wasn't. With our 2nd batch I weighed out all the ingredients and it came out perfect!! Easy to knead, just a tad sticky. Definitely weigh your ingredients if possible.
- 08/24/2011
- I would just comment that the instructions are very geo-centric, assuming that someone lives in a place where the summer is hot and humid and the winters dry (understandable given the company's location), however I would point out that this is not true for everyone. I live in California where the summers are dry and the winters are wet...
We're fans of letting the dough do the talking and direct our methods - no matter the season or our locale! If a recipe has a blog, it's a great guide, as you can see the step by step pictures of the process. We also welcome calls form our customer/bakers to help problem solve your baking dilemmas at 800-827-6836 - just ask to speak with a baker. Wishing you happy baking wherever you bake! Irene @ KAF
- 06/02/2011
- I love this recipe! It's very easy, I had ordered the dough bucket before I made the bread and would suggest it. It makes it even easier. The bread is delicious! I bake it just in time to serve it warm with dipping oil.
- 03/14/2011
- A perfect loaf! The crust is crunchy, crumb good density. Nice holes! I, personally, found the crust too crunchy for sandwiches, but perfect for dipping, sopping up sauce, etc, Another great recipe from Jeff H!
- 03/03/2011
- Loved this recipe and my family loved this recipe. It is so simple and makes the perfect roll for a sandwich or a burger.
