Recently, I came across the concept of “no-knead” bread doughs. Translated from English, this means something like “without kneading”. These doughs replace the often tedious kneading of the dough with a long fermentation period during which gluten strands form. These are normally formed during the kneading of the dough and give the baked baguettes an attractive texture. To prevent the dough from rising too much, these recipes use a small amount of yeast. In addition, the dough is usually placed in the refrigerator to ferment.
For such a variant, which is based on the concept of “low and slow”, you also need accordingly more time. Therefore, the dough must be mixed the night before the actual baking. However, the effective amount of work is minimal compared to conventional recipes. In addition, you save cleaning the work surface, because the ingredients are only mixed with a wooden spoon in a bowl until the flour is bound. In addition, very moist doughs, such as those needed for baguettes, are even more difficult to knead by hand, as they tend to stick together. Hardly any active work and washing up and still a dreamlike bread – that really exists!
Note that the bowl in which you prepare the dough must be well covered. Otherwise, the dough will form an unsightly skin. I always avoid this problem by using a mixing bowl that also has a matching lid.
To shape the baguettes, first flatten the balls of dough into ovals. Then shape them into bars and pull them to the desired length. When baking, we again use the same tricks as for the Kaiser rolls. That is, sprinkle baguettes neatly with water and pour some water on a tray in the oven. Professional baker’s ovens have systems through which steam is sprayed into the oven. This is how the baked goods get that great crust and color. We emulate that with spraying and adding water.
The result is simply incredible in taste and the baguettes are real eye-catchers! Since I usually do not eat the breads completely in one day, I freeze the leftovers in portions. At 150 ° C convection you have in about 10 minutes baguettes as freshly baked.
If you want to try your hand at making your own baguettes, you’ll find the recipe directly below.
- 465 g flour
- 1 tsp. dry yeast
- 1 1/2 tsp salt
- 350 ml water
- Mix all ingredients well and leave for 2 hours. Continue to ferment overnight in the refrigerator.
- Divide into 3 balls and let rest for 45 minutes while the dough takes room temperature. Shape into baguettes and let rise again for 45 minutes. Meanwhile, preheat the oven to 210 °C convection. Cut with a very sharp knife and sprinkle with water.
- Bake for 25 to 30 minutes until desired browning.