2h no-knead Baguettes
Directions
- 1In a bowl, add yeast, a tiny bit of sugar and lukewarm water. Stir and let it sit for 15 minutes.
- 2In a bowl, add yeast, a tiny bit of sugar and lukewarm water. Stir and let it sit for 15 minutes.
- 3In a bowl, add yeast, a tiny bit of sugar and lukewarm water. Stir and let it sit for 15 minutes.
- 4Add half of the flour and mix.
- 5Add half of the flour and mix.
- 6Add half of the flour and mix.
- 7Add the rest of the flour and mix until it forms a dough.
- 8Add the rest of the flour and mix until it forms a dough.
- 9Add the rest of the flour and mix until it forms a dough.
- 10Cover the bowl and let the dough rest for 90 minutes.
- 11Cover the bowl and let the dough rest for 90 minutes.
- 12Cover the bowl and let the dough rest for 90 minutes.
- 13Pour the dough onto a floured baking surface.
- 14Pour the dough onto a floured baking surface.
- 15Pour the dough onto a floured baking surface.
- 16Cut the dough in half.
- 17Cut the dough in half.
- 18Cut the dough in half.
- 19Place the dough on a floured baking tray.
- 20Place the dough on a floured baking tray.
- 21Place the dough on a floured baking tray.
- 22Twist the dough and place it on the baking tray.
- 23Twist the dough and place it on the baking tray.
- 24Twist the dough and place it on the baking tray.
- 25Bake in the oven at 240°C (460°F) for about 25 minutes.
- 26Bake in the oven at 240°C (460°F) for about 25 minutes.
- 27Bake in the oven at 240°C (460°F) for about 25 minutes.
Ingredients
- 500 ml lukewarm water
- 500 ml lukewarm water
- 500 ml lukewarm water
- 11 g dry yeast
- 11 g dry yeast
- 11 g dry yeast
- 1 tsp sugar
- 1 tsp sugar
- 1 tsp sugar
- 540 g ap flour
- 540 g ap flour
- 540 g ap flour
- 620 g ap flour
- 620 g ap flour
- 620 g ap flour
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
Equipment
bowlwooden spoonbaking surfaceknifebaking trayparchment paper