The Almost No-Knead Baguette
Serves 4
Author: Jeff Hertzberg's "Artisan Bread in Five Minutes a Day" for the inspiration. & Sue Gray Total Time: 3 hrs to 7 days 2 hrs 30 mins.
Cook time:
Yield: 1 to 4 baguettes, depending how much of the dough you use
Calories per serving: 250
3 cups lukewarm water
8 cups king arthur unbleached all-purpose flour
1 tablespoon table salt or 1 1/2 tablespoons kosher salt: 1
1 tablespoon instant yeast
Directions:
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.
Refrigerate overnight, or for up to 7 days.
To bake bread: Scoop out a scant 1 pound of dough (about 1/4 of the batch, about 14 1/2 ounces). Place on a greased work surface.
Shape the dough into a rough, slightly flattened oval.
Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.
With the seam side down, cup your fingers and gently roll the of dough into a 15" log.
Place the log seam-side down onto a lightly greased or parchment-lined baking sheet, or into the well of a baguette pan.
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.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
- https://www.kingarthurflour.com/recipes/the-almost-no-knead-baguette-recipe