No-Knead French Bread
Serves 3
Directions
- 1Mix water, yeast, flour, and salt until there is no more dry flour.
- 2Cover and let rest for 30 minutes.
- 3Stretch the four sides of the dough and fold to the center, then perform the lift and slap technique.
- 4Cover and let rest for 30 minutes.
- 5Repeat the stretch and fold, and lift and slap technique.
- 6Let rise until it doubles in size.
- 7Sprinkle flour on a work surface, divide the dough into 3 equal parts, and shape into balls.
- 8Let the dough balls rest uncovered for 10 minutes.
- 9Roll the dough into a longer shape and place onto a baking tray.
- 10Cover with a towel and let rise for 30 minutes.
- 11Sprinkle flour over the bread, smooth with your hand, and score with three diagonal cuts.
- 12Sprinkle a little water around the bread for steam and cover with a second tray.
- 13Bake at 430°F (220°C) for 20 minutes.
- 14Remove the top tray and bake for 10 more minutes.
Ingredients
- 1 cup water
- 1/2 tsp dry yeast
- 2 1/2 cup bread flour
- 1 tsp salt
Equipment
bowlbaking traytea strainersharp blade or knifetowel
Tips
- You can substitute dry yeast with 3/4 tsp. of fresh yeast.
- If the dough rises too quickly, start shaping it before it doubles in size.
- You can prepare the dough and leave it overnight in the fridge.
- To recrisp frozen baguettes, put them in a cold oven set to 400°F for 10 minutes.
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