Find a large 5 litre bowl or bucket for dough storage in the fridge. Lightly grease the bowl or bucket. 2. Place the water directly into the container, then add the dry ingredients to the water and stir to combine. Mix until there are no dry spots; …
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Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Space the tomato halves, olive, or crushed garlic cloves evenly along the length of the dough and gently press into place. Brush each baguette with a thin layer of olive oil.
Bake your bread. That’s all your no knead Baguette is ready! Serve with a bowl of soup, spread a layer of butter over it, or make it into a sandwich. The only problem I have when I make this no-knead baguette is the cooling part.
No need to knead baguettes” Apparently people don't usually think of fresh bread for a potluck, but I made these to take along as part of my contribution of such an event last week, & the bread was a big hit! Loved making 'em, too! Nothing like some fresh bread for a satisfied feeling!
The no-knead bread recipe accomplished both of those goals simultaneously. The process is simple: Mix flour, water, salt and yeast in a bowl just until they all come together. Cover the bowl and let it sit on your counter overnight. The next day, shape it into a loose loaf, let it proof, then bake it inside a preheated Dutch oven with the lid on.
When you initially shape your bread, you are creating a very taut surface. When you pop your baguette into the oven without scoring the top, the heat causes a burst of gas called an “oven spring” that can rupture the top of the bread and destroy its shape. Freeze and reheat your baguette.