NO KNEAD BAGUETTE
Make and share this No Knead Baguette recipe from Food.com.
Provided by DJ Seph
Categories Yeast Breads
Time P1DT30m
Yield 4 ounces, 20 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together. Cover with plastic wrap. Poke a few holes in it.
- Let rise in a warm place for 18 to 24 hours. It will look very wet.
- Scrape out of bowl with a spatula on a well floured surface and divide in half.
- Shape each into a flattened oval shape, cover with greased plastic wrap and let sit for 15 minutes.
- Fold dough length wise and seal with fingers. Fold length wise again and seal with fingers.
- Roll until it is about 15 inches.
- Place on Baguette pan or sheet pan.
- Let rise until very puffy.
- Preheat oven to 500 degrees.
- Slash baguettes with razor blade.
- Place a pan of water in your oven floor.
- Spritz baguette with water and bake for 25 to 30 minutes until golden brown and crispy.
BEST NO KNEAD BAGUETTE
I got this off of the internet and so I thought I'd try it. I have not made it as of yet, but plan to within the week. With just the two of us, a loaf can last a few days. I love the feel and smell of a good yeast dough, but for busy days, this comes in handy. Hope you'll give it a try and let me know what you think of it. Times don't include 2 hour rise time.
Provided by FLUFFSTER
Categories Yeast Breads
Time 1h10m
Yield 2 loaves
Number Of Ingredients 7
Steps:
- In a mixing bowl, dissolve yeast in 1/2 cup warm water.
- Add sugar, salt, shortening, and 1 cup warm water; stir until dissolved.
- Add flour and stir until smooth.(you may knead, but it's not necessary).
- Cover and let rise in a draft-free, warm place for an hour or until doubled.
- Turn onto floured surface. Divide in half; let rest for 5 minutes.
- Roll each half into a 10"x8" rectangle. Roll up from the long side; pinch along seam edges to seal.
- Place seam side down on oiled baking sheets sprinkled with cornmeal. Cover and let rise again until doubled, approximately 45 minutes.
- With a very sharp knife, make 5 diagonal cuts across the top of each loaf.
- Bake as directed or until lightly browned.
- Cool on wire racks.
NO-KNEAD FLATBREADS - MASTER RECIPE (PIZZA, NAAN, FOCACCIA)
This rich oilive oil dough can be used to make a variety of flatbreads, pizza, calzones, lavash, naan and focaccia. Mix enough dough for several loaves and store in the refrigerator for up to 12 days. The fruitier the olive oil the better the flavor. This recipe come from the Artesian Bread in Five Minutes a Day cookbook. Use this dough to make: Recipe #310451 or Recipe #388861 or Recipe #387527 or Recipe #387678 or how about Recipe #387780. UPDATE 9/09: used this crust to make a Recipe #363140 on the grill Recipe #322248 and it was fantastic! NOTE: Best made with white flour, however if you must substitute whole wheat, only replace half, or use Recipe #317560
Provided by Galley Wench
Categories Yeast Breads
Time 7m
Yield 4 1 pound loaves
Number Of Ingredients 6
Steps:
- Mixing and Storing the Dough:.
- Note: If measuring flour rather than weighing, don't press down into the flour as you scoop it in with dry-ingredient measuring cups, By gently scooping up flour, then sweeping the top level with a knife or spatula.you willl get a more accurate measurement.
- In large plastic storage container (with lid) mix together the flour, yeast, sugar and salt.
- Add all the water and olive oil at once and mix with a wooden spoon.
- If mixing becomes too difficult to incorporate all the flour with the spoon, reach into the mixing bowl with very wet hands and press the mixture together. Note: kneading isn't necessary.
- When everything is uniformly moist without dry patches your mixing is complete. This should take only a few minutes.
- The dough will be wet and loose enough to conform to the shape of its container.
- Cover with a lid (not airtight) that fits well on the container. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on the top, about 2 hours, depending on the room's temperature and the initial water temperature. Longer rising times, up to about 5 hours, will not harm the result.
- You can use a portion of the dough anytime after this period. Fully refrigerated wet dough is less sticky and easier to work with than dough at room temperature. So the first time you try this method, it's best to refrigerate the dough overnight, or at least 3 hours, before shaping a loaf.
- The breads flavor improves with the retardation, so suggest you wait at least 24 hours before baking the first loaf! Dough may be stored in the refrigerator for up to 12 days.
- Baking Instructions:.
- Naan:.Recipe #387678.
- Pizza:.Recipe #387780 or Recipe #363140 on the grill Recipe #322248.
- Pizza Roll: Recipe #388861.
- Focaccia:.Recipe #387527.
- Lavash: Recipe #310451.
NO-KNEAD SMALL BAGUETTE (STECCA)
Taken from Jim Lahey with Rick Flaste's bread book, My Bread: The Revolutionary No-Work, No-Knead Method As described by Lahey himself: "The name of this bread-stecca, or "stick" in Italian-is one I simply made up to describe it, since it has a narrow shape. It's based on the faster-rising pizza bianca dough you'll find in the pizza section and is stretched into such a narrow rope that it bakes rapidly. It is also baked on a baking sheet rather than in a pot. In this case, even though I get a good, brittle crust, it's thinner than most of the other breads in this section. Because I wanted to use it for sandwiches, I was aiming for a lighter-colored, less-assertive loaf of bread to encase the filling ingredients without overpowering them. But the olive oil glaze and coarse salt make it very flavorful on its own." Double the recipe if you need to feed more than 6. Also, see variation below and more importantly, plan for the time involved.
Provided by gailanng
Categories Yeast Breads
Time 18h25m
Yield 4 thin loaves, 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
- When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
- Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
- Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch baking sheet.
- Cut the dough into quarters. 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. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt.
- Bake the baguettes for 15 to 25 minutes, until the crust is golden brown. Keep an eye on them during the last few minutes of baking because the tips can get burnt very quickly. Cool on the pan for 5 minutes, then use a spatula to transfer the stecca to a rack to cool thoroughly.
- Note: The baguettes may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.
- Variation: (May skip the tomatoes and just use olives and garlic.).
- Stecca Pomodori, all'Olive, o al'Aglio (Stecca with Tomatoes, Olives, or Garlic).
- Push 10 cherry tomato halves, cut side up, 10 large pitted olives, or 10 lightly crushed garlic cloves into each formed stecca, taking care to space the additions evenly down the length of the dough. Brush each stecca with enough olive oil to create a thin coat of oil on the surface. For the tomato stecca, top each tomato half with a very thin slice of garlic and a couple of fresh thyme leaves, and sprinkle with salt. Sprinkle the garlic stecca with salt and freshly ground black pepper. Do not salt the olive stecca-it's already salty from the olives.
NAAN (NO-KNEAD)
The following are the baking instruction to be used to make Naan using the dough made with Recipe #309834 or my favorite, Recipe #387518. No oven needed here; this delicious and buttery Indian flatbread is done in a hot, cast-iron skillet. Perfect for camping or in my small boat galley. This recipe makes one naan 8 - 9" naan.. Note that this is the baking instructions only! Refer to the dough recipe for the rising time required for the dough!!!
Provided by Galley Wench
Categories Breads
Time 8m
Yield 1 8 inch Naan
Number Of Ingredients 3
Steps:
- Use the refrigerated pre-mixed dough for No-Knead Flatbreads Recipe #387518 or Recipe #309834.
- Remove the selected dough from the refrigerator. Lighly dust the surface with flour and cut off a 1/4 pound (peach size) piece.
- With lightly floured hands quickly shape dough into a ball by streching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter turn as you go.
- Using your hands and a rolling pin, andd minimal flour, roll to a uniform thickness of 1/8 inch throughout (about 8 inch diameter).
- Heat a heavy cast-iron skillet over high heat on the stovetop. It's ready when water droplets flicked into the pan skitter across the surface and quickly evaporate.
- Add the ghee or oil to the hot pan.
- Drop the rolled dough round into the skillet, decrease the heat to medium, and cover the skillet to trap the steam and heat.
- Using a spatula check for doness at about 3 minutes, or sooner if deemed necessary. Watch cafrefully and adjust heat as needed.
- Flip the naan when the underside is richly browned.
- Continue cooking another 2 to 6 minutes, or until it feels firm and the second side has browned.
- Remove from the pan and brush with butter if the dough was cooked in oil.
- Serve warm.
NO-KNEAD BAGUETTE -- USING RECIPE #309834
The following are the baking and cloaking instructions (the turning and smoothing of the ball of dough, which replaces kneading) to make baguettes, using the dough made with Recipe #309834. It's quck and simple to make: mix the ingredients, retard in the refrigerate, shape, rest and bake! Refer to Recipe #3098434 for the mixing instructions for the Master Dough. The baguette baking instructions come from Artisan Bread in Five Minutes a Day. See Recipe #310219 and Recipe #310451 for additional ideas for Recipe #309834
Provided by Galley Wench
Categories Yeast Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Refer to Recipe #309834 for instructions to prepare the dough necessary to make the baguette.
- Preheat Oven to 450 degrees with a baking stone placed on the middle rack. Place an empty broiler try on any other shelf that won't interfere with the rising bread.
- With wet hands, pull up one end of the refrigerated dough (Recipe #309834). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
- Lightly dust the ball of dough with flour and shape into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.
- Once it's cohesive, begin to stretch and elongate the dough, dusting with additional flour as necessary. You may find it helpful to roll it back and forth with your hands on a flour-dusted surface.
- Form a cylinder approximately 2 inches in diameter. If the loaf will not fit on your pizza peel or stone, cut it in half to make two smaller baguettes.
- Place the loaf/loaves on a pizza peel covered with whole wheat flour (do not use cornmeal as it's flavor is too strong for baguettes) and allow to rest for 20-30 minutes.
- After the dough has rested, paint water over the surface or the loaf using a pastry brush. Using a serrated bread knife slash the top with longitudinal cuts that move diagonally across the loaf.
- Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray and quickly close the oven door.
- Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
- Allow to cool on a rack before cutting.
Nutrition Facts : Calories 3268.7, Fat 9.3, SaturatedFat 1.5, Sodium 10513.5, Carbohydrate 661.5, Fiber 29.4, Sugar 2.4, Protein 96.6
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