No Knead Baguette Recipe

No Knead French Bread (Baguette) Chef Lola's Kitchen

WebSep 25, 2018 · Instructions. Mix the water, sugar, salt, and yeast together in a large bowl. Add the flour and mix until all the water …

Rating: 4.8/5(13)
1. Mix the water, sugar, salt, and yeast together in a large bowl
2. Add the flour and mix until all the water has been absorbed and a shaggy mass of dough is formed
3. Rub the surface of the dough with olive oil. Cover with a tight-fitting lid or a plastic wrap and leave to rest in a warm place for 2 hours
4. Punch down the dough and transfer it to a floured work surface. Flatten it out and divide the dough into two

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Enjoy NoKnead, FridgeFriendly Dough Healthy Bread …

WebJan 28, 2008 · Preheat oven to 450°F. When the dough has rested for 40 minutes, dust the top liberally with flour, then use a serrated knife to …

1. In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
2. Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
3. After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
4. To bake, prepare a pizza peel by sprinkling it with cornmeal. Alternatively, overturn a baking sheet and sprinkle it with cornmeal. This will prevent the bread from sticking when you transfer it to the oven.

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