Easy knead-naught Baguette

Who doesn’t love fresh, piping hot, crusty bread? And, a quick, no-knead recipe? Absolutely. The baguette can be baked on the same day, but for a more developed and complex flavour, allow the bread to ferment overnight.

INGREDIENT

500g flour (bread/pizza flour preferred)

1/2 tbsp salt

1/2 tbsp dry yeast

375 ml water

METHOD

  1. Place all DRY ingredients into a large bowl (large enough for double the volume of the ingredients). Using a spatula, mix dry ingredients well
  2. Add water and mix, just enough to get the mix together. The mix will be wet and sticky
  3. If baking tomorrow, place a plastic wrap over (leave a corner loose) and allow the dough to rest overnight on the counter at room temperature (next day, skip to step 5)
  4. For immediate bake, proof in the oven for 30 mins (low steam 40c)
  5. Dust the counter with more flour. Gently round dough (keep bottom of dough in the bottom, and do not punch dough down). Divide into 4 long pieces. Shape into baguette (thicker in the middle with tapered ends). Dust top with flour and proof for 30 mins
  6. Preheat oven on V-ZUG professional bake 200c (convection low steam or convection with 2 steam bursts in the beginning*)
  7. Using a Stanley knife or razor blade, make 3 shallow, diagonal cuts on the crust. Optional: brush on olive oil.
  8. Bake for about 25 mins

Notes:

  • *Having an oven saturated with steam during the first phase of baking will provide a lovely crust (saturating the oven with a spray bottle of water is OK too)
  • The same ingredients can be used to make a round rustic bread (like those sour dough breads)
  • Remember, practise makes perfect 🙂
  • Miele owners: use the automatic baguette function
  • Don’t forget to make toasts the next day. The thin, crispy crusts are really, to live for..