No-knead Baguette

• porsjoner: 2 servings
• aktiv tid: 1 hour 40 minutes
• total tid: 2 hours 5 minutes

Ingredienser

2 cups lukewarm water (500ml)

11 g dry yeast

1 tsp sugar (I use brown sugar)

4-5 cups flour (540-620g)

2 tsp salt

Fremgangsmåte

Mix lukewarm water with dry yeast in a big bowl and add the sugar. Let set for 15 min until small bubbles form on the surface

Add the salt and flour and mix (I use a tablespoon) the dough until the flour is well mixed. No need to knead or work the dough. The dough is going to be a bit liquid, and it's very ok, we want it that way!

Find a warm spot and let rest for 90 minutes covered with a board or kitchen towel

Pre-heat the oven on 240 °C (460F) and prepare a baking tray with parchment paper or a baguette tray

Once rested, flip the dough onto a well floured board or working table. Without messing around with the dough too much, divide it into two pieces and drag it out while twisting to get the form of a baguette and put on the baking tray/baguette form

Bake in the oven for 20-25 minutes. The baguettes should get nicely brown coloured

Let cool before cutting. If you want to enjoy you baguette while still warm, break it with your hands instead of using a breadknife

Notater

Amazing baguettes-

Bloom all yeast with all the water, and sugar for 15 as recipe directs.

Mix in flour and salt and combine.

Prove for 30 mins with a wet tea towel over the bowl.

Stick in the fridge for 2.5 hours (while at church).

Heat oven to 240.

Pour out onto heavily floured surface and divide in two. Twist loosely onto baguette tray.

Bake for 20 mins, keep an eye on and add a few minutes if needed.

Marvel.