This is an easy no-knead baguette recipe that only asks for some of your time and attention to make. The beautiful baguette tray is optional, but does make the baking experience nicer. The flour, salt, yeast, and water are mixed, rested, and follow two cycles of stretch and fold, with resting times between. Then the mixture is put to sleep in the refrigerator overnight, before being shaped and baked the next day.
Ingredients:
3.5 cups flour
2 tsp salt
2 tsp instant yeast
1 tsp sugar
2 cups warm water
Method:
Mix all ingredients by hand until no more flour can be seen and the dough forms a sticky ball to the fingers. Cover and let rest 30 minutes at room temperature.
Uncover: the dough has doubled in volume so fold over the edges once and then cover.
After another 30 minutes, repeat the operation one last time by folding the edges.
Cover and let rest refrigerated overnight.
Place the dough on a floured work surface and divide into 4 pieces.
Form 4 long strands, flatten them slightly and roll the dough on itself to form a French baguette.
Place on a lined baking sheet (or lined baguette baking tray), brush with cold water and let rest for 30 minutes uncovered, at room temperature.
Score the bread and bake in a preheated 420F oven for 20 minutes with an ice tray under, then remove the ice tray and bake for another 15 minutes. Cool at least 45 minutes before cutting.
صحة و عافية
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