Crusty Baguettes
This recipe is the same as the No Knead Artisan French Bread, but shaped and let to rise a second time. The result is a crusty, chewy baguette with lots of holes. The texture is produced by adding a baking dish with boiling water to add steam during the baking process. See the Note below about how to adjust the crispiness of the crust.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients
1 pkg. granulated yeast or 1/10 lb. cake yeast
2 1/2 c. lukewarm water
800 g. flour (3 1/4 c. white flour)
20 g. salt (1 tbsp.)
Method
In a very large bowl or soup pot, mix the yeast and water, add the flour and salt. Cover and let sit for 8-24 hours.
Cover a counter top with another 1 cup of flour. Scrape the dough out and toss gently in the flour for no more than 3-4 minutes. Don't knead in the ordinary sense - just roll the dough in the flour several times, keeping any air bubbles that have formed. Wrap dough in a very well floured towel and let sit for 1-2 hours.
When the dough has risen, split into 4 pieces and very gently, stretch each log out and place in a baguette form or in a towel floured and shaped to hold a baguette. Cover and let rise for another hour.
Preheat the over to 450 degrees.
Put a metal baking pan with boiling water in the back or at the side of the oven.
Note: More water in the pan will make the crust slightly thinner, but still crispy, I recommend filling the pan as high as possible for the right combination of crispy crust and chewy interior. Be extremely careful carrying the pan of boiling water.
Right before you put the baguettes in the oven, quickly slash the tops with a serrated knife to allow the bread to rise slightly more in the initial baking period.
Then put the baguettes in the oven and bake for 30 minutes. Lower the heat to 400 degrees and bake a further 20 minutes (adjust baking times for your oven).
If baking on a pan or pizza stone, preheat in the oven. Dust the heated surfaces with corn meal when ready and roll the baguettes onto the pan or stone. Bake as directed.
Cool on a rack.
This recipe is the same as the No Knead Artisan French Bread, but shaped and let to rise a second time. The result is a crusty, chewy baguette with lots of holes. The texture is produced by adding a baking dish with boiling water to add steam during the baking process. See the Note below about how to adjust the crispiness of the crust.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, Olive Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients
1 pkg. granulated yeast or 1/10 lb. cake yeast
2 1/2 c. lukewarm water
800 g. flour (3 1/4 c. white flour)
20 g. salt (1 tbsp.)
Method
In a very large bowl or soup pot, mix the yeast and water, add the flour and salt. Cover and let sit for 8-24 hours.
Cover a counter top with another 1 cup of flour. Scrape the dough out and toss gently in the flour for no more than 3-4 minutes. Don't knead in the ordinary sense - just roll the dough in the flour several times, keeping any air bubbles that have formed. Wrap dough in a very well floured towel and let sit for 1-2 hours.
When the dough has risen, split into 4 pieces and very gently, stretch each log out and place in a baguette form or in a towel floured and shaped to hold a baguette. Cover and let rise for another hour.
Preheat the over to 450 degrees.
Put a metal baking pan with boiling water in the back or at the side of the oven.
Note: More water in the pan will make the crust slightly thinner, but still crispy, I recommend filling the pan as high as possible for the right combination of crispy crust and chewy interior. Be extremely careful carrying the pan of boiling water.
Right before you put the baguettes in the oven, quickly slash the tops with a serrated knife to allow the bread to rise slightly more in the initial baking period.
Then put the baguettes in the oven and bake for 30 minutes. Lower the heat to 400 degrees and bake a further 20 minutes (adjust baking times for your oven).
If baking on a pan or pizza stone, preheat in the oven. Dust the heated surfaces with corn meal when ready and roll the baguettes onto the pan or stone. Bake as directed.
Cool on a rack.