Making French baguette using the “No-knead Recipe”

In one of my earlier post, I talked about how to make bread using the “No-knead Recipe”  It’s a great way to make bread, and if you haven’t tried it yet, you should.  It’s so easy and versatile.  I make bread nearly every weekend (the kids beg me).  This weekend, I made French baguettes.

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The bread was just amazing.   Perfect with the crunchy crust and moist airy inside you expect with the French Baguette.

To make baguettes, use the no-knead recipe mentioned previously.   After mixing all the ingredients, let the dough rise for 12-24 hours and then take it out and place it on a floured surface, just as if you were going to make a loaf.  However, this is where things change a bit.   Once out,  don’t fold it a couple of times like mentioned for the loaf recipe.  You need to minimize the handling of the dough in order to keep it light and airy, so that when it bakes you’ll get the light airy inside and a crusty outside you expect from a baguette.  What you should do instead is cut the dough ball in half with a large knife, then softly separate and stretch each half into loaf shapes.  Be careful, do not manhandle the dough too much!  Next,  gently place them on baguette baking pans, cover with a towel, and let rise another 2 hours.

baguette pan

Make sure to spray the pan with a little bit of cooking spray and place some corn flour on the bottom in order to prevent the dough from sticking to it.   After the 2 hour rise, preheat your oven to 475 degrees and place on the bottom rack a large pan filled with water.  Once the over is hot, place your loaves into the oven and bake for about 20-30 minutes.  The water in the pan will keep the humidity high in your oven, to help form the crusty crust you need.   And voila, you have freshly baked delicious baguettes!    Serve with your favorite meat, cheese, or dipping oil and enjoy!

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