No-Knead Baguette -- Using Recipe #309834 |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 20 |
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The following are the baking and cloaking instructions (the turning and smoothing of the ball of dough, which replaces kneading) to make baguettes, using the dough made with Artisan Boule Bread. It's quck and simple to make: mix the ingredients, retard in the refrigerate, shape, rest and bake! Refer to Recipe #3098434 for the mixing instructions for the Master Dough. The baguette baking instructions come from Artisan Bread in Five Minutes a Day. See Pita Bread - Using the Master Recipe #309834 and Lavash for additional ideas for Artisan Boule Bread Ingredients:
1 1/2 cups lager beer, 12 oz. bottle, room temperature lager such as budweiser (note water can be substitued however it will somewhat effect the flavor) |
1 1/2 cups water, warm approximately 100 degrees |
1 tablespoon white vinegar |
1 1/2 tablespoons instant yeast |
1 1/2 tablespoons coarse salt |
6 1/2 cups unsifted unbleached all-purpose flour (29.25 ounces) |
1/4 cup whole wheat flour (for the pizza peel) |
Directions:
1. Refer to Artisan Boule Bread for instructions to prepare the dough necessary to make the baguette.
2. 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.
3. With wet hands, pull up one end of the refrigerated dough (Artisan Boule Bread). Using a serrated knife, cut off a 1-pound, or grapefruit-size, piece of dough.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Bake for about 25 minutes or until deeply browned and makes a hollow sound when 'thumped'.
11. Allow to cool on a rack before cutting.
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