2h no-knead Baguettes
Directions
- 1In a bowl, combine yeast, lukewarm water and a tiny bit of sugar.
- 2In a bowl, combine yeast, lukewarm water and a tiny bit of sugar.
- 3In a bowl, combine yeast, lukewarm water and a tiny bit of sugar.
- 4Let sit for 15 minutes.
- 5Let sit for 15 minutes.
- 6Let sit for 15 minutes.
- 7Add half the flour and mix.
- 8Add half the flour and mix.
- 9Add half the flour and mix.
- 10Add the rest of the flour and mix gently until it looks like a shaggy dough.
- 11Add the rest of the flour and mix gently until it looks like a shaggy dough.
- 12Add the rest of the flour and mix gently until it looks like a shaggy dough.
- 13Cover and let rest for 90 minutes.
- 14Cover and let rest for 90 minutes.
- 15Cover and let rest for 90 minutes.
- 16Pour the dough gently onto a floured surface.
- 17Pour the dough gently onto a floured surface.
- 18Pour the dough gently onto a floured surface.
- 19Divide the dough in half.
- 20Divide the dough in half.
- 21Divide the dough in half.
- 22Shape the dough into baguettes and place them on a baking tray (with parchment paper).
- 23Shape the dough into baguettes and place them on a baking tray (with parchment paper).
- 24Shape the dough into baguettes and place them on a baking tray (with parchment paper).
- 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
- 2 tsp salt
- 2 tsp salt
- 2 tsp salt
Equipment
bowlwooden spoonbaking surfaceknifebaking trayparchment paper