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No-Knead Baguettes




Source of Recipe


Sallysbakingaddiction.com


Recipe Introduction


Know that you need to start this bread days in advance of when you want to bake it – preferably 3 days. At first glance this seems long and complicated. It is NOT. It is so easy, and you need exactly 5 ingredients – one of those is optional and the other is water! This was my first time making no-knead bread and I was happy with how easy it was. You can either make baguettes or a round loaf with this recipe. You don’t have to cook either of them in a Dutch oven, which I was glad about since some folks at eGullet.org had their expensive Le Creuset ruined doing that. The only change that I made was to use a French bread pan. It has perforations to help the crust crisp and the wavy pan keeps what is a fairly loose dough in shape. NOTE: the bread was very good, but I noticed that slices didn’t toast very well. The edges of the crust got too done before the bread itself got as toasty as I like it. It was suggested that I proof it for the full amount of time suggested (3 days) and possibly add some sweetener (maybe 2 T. honey or Golden Syrup). She has a good video tutorial at the linked webpage.


Recipe Link: https://sallysbakingaddiction.com/homemade-artisan-bread/

List of Ingredients




3 and 1/4 cups (420g) bread flour, plus more for hands and
pan - You can use AP, but flavor is better with bread
flour
2 teaspoons instant yeast
2 teaspoons coarse salt
1 and 1/2 cups (360ml) cool water
optional: cornmeal for dusting pan


Recipe



In a large mixing bowl (do not oil this) mix the flour, yeast and salt. Add the COOL water and gently stir. The flour needs to be complete moistened, but this will be a shaggy dough. If necessary, use your hands to get it to come together. Shape the sticky dough into a ball in the bowl. It will not be perfect.

Cover the bowl tightly with plastic wrap and allow to rise at room temperature until almost doubled – about 2-3 hours. There will be visible air bubbles on the surface and the dough will be sticking to the sides of the bowl.

For the best taste, you need to let the dough rest in the refrigerator for 12 hours to 3 days. The longer, the better apparently! Just shove the covered bowl into the fridge. The dough will rise a bit, but may deflate after 2 days. That’s ok.

This is where I used one of the wavy, perforated French bread pans. You don’t have to. The author of the recipe just uses a sheet pan dusted with cornmeal or flour. I sprayed my French bread pan and dusted thoroughly with cornmeal and placed it on a sheet pan. Place the dough on a floured surface. Cut in half and shape each half into loaves about 9x3-inches. Place into the bread pan depressions or 3-inches apart on the prepared baking sheet. Cover loosely with a dish towel or plastic wrap and let rise about 45 minutes at room temperature.

Meanwhile heat the oven to 475F. When you are ready to bake the loaves, slash the tops with 3 cuts about 1/2-inch deep with a very sharp knife, a bread lame, or sharp kitchen shears. If you are cooking these on a baking sheet alone, the loaves may have flattened a bit. Use your (floured) hands to push in on the sides a bit
If you would like a crispier crust: just before you put the bread dough into the oven, place a metal 9x13-inch pan on the bottom oven rack and bring 3-4 cups of water to a boil. Place the loaves on a rack in the middle of the oven and quickly (but CAREFULLY) pour the boiling water into the pan in the bottom of the oven and shut the oven door.

Bake the bread for 20-25 minutes. The crust should be golden and a tap on the bottom of the loaves should produce a hollow sound. I have a pizza stone and at 15 minutes in, I took the loaves off of the French bread pan and placed them directly on the pizza stone.

Remove from the oven and let cool at least 5 minutes. Store the leftovers at room temperature, loosely covered (I put mine in paper bags), for up to 5 days or refrigerated for up to 10 day.

Further notes from the original poster:

Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.

Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven.

Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. Transfer shaped and scored loaves to hot pizza stone and bake as directed.

Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.