Nokneadbaguette Recipes

Steps:

• Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.
• Cover bowl with plastic wrap and let stand in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
• Place a silicone baking mat onto a baking sheet and dust generously with cornmeal.
• Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
• Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 10 inches long and 1 1/2 inches around. Gently transfer to prepared baking sheet. If desired, wipe off excess cornmeal with a damp paper towel. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking sheets to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape plastic lightly over the baking sheet with floured side down.
• Let loaves rise, covered, until doubled, 1 to 1 1/2 hour.
• Move oven racks to the bottom and middle positions. Preheat oven to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
• Use a sharp kitchen shears to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray loaves with water, using a spray bottle.
• Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.
• Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

Steps:

• Combine the dry ingredients in the bowl of a food processor. With the machine running, add water until a ball forms, about 30 seconds. (Start with 1 1/2 cups water; you may need a little more or less.) Then process for an additional 30 to 45 seconds. Put the dough ball in a bowl, cover with plastic wrap and let sit until risen, 2 to 3 hours.
• Cut the dough into 3 pieces, and using an absolute minimum of flour to prevent sticking, form each into a rough log. (You can make one large boule, or a ciabatta-shaped loaf or whatever else you like.) Cover with a towel and let sit about 20 minutes. Then shape into long baguettes; support their shape by letting them rise in baguette pans or a lightly floured piece of canvas. Set the oven to 465. (If you have a pizza stone, leave it in there.)
• The loaves will be ready to bake in 30 minutes or so. Slide in on a peel or in baguette pans. Slash or cut the top of the loaf. Bake, lowering heat if necessary to prevent browning, until the loaves read 210 internally (not more), 20 to 30 minutes. Cool on a rack.

Steps:

• Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
• Punch dough down with a spatula and fold it over a few times.
• Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
• Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

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.

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.

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.