Who doesn’t love fresh, piping hot, crusty bread? And, a quick, no-knead recipe?
YAY, MIXER NOT NECESSARY!
Ensure dry ingredients are mixed thoroughly before adding water.
Although a mixer is not required, I prefer to use the mixer to bring the ingredients together (do not knead).
3.5 cups flour
1.5 cups water (room temperature – dip finger into warm water – if you don’t feel cold/hot, then it is perfect)
1 tsp salt
1 tbsp sugar
1 tsp dry yeast (7g packet)
- Place all DRY ingredients into mixer/bowl
- Using a dough hook (or wooden spatula), mix dry ingredients well
- Add water
- Mix for 3 mins, just enough to get the mix together
- Mix will be very wet (at this stage, dough can be kept in the fridge for later)
- Let dough rest on dusted counter for 10 mins, covered
- Dust counter with more flour. Cut dough in 2 or 3 pieces. Shape into baguette
- Place tray into combisteamer and proof on steam at 35c for 30 mins (until dough doubles in size)
- Remove dough from the oven
- Preheat oven on hot air steam 200c (convection + medium to high steam)
- Reshape/fold puffed dough into baguette gently
- Optional – brush on olive oil & make diagonal top cuts for pattern
- Bake for about 25 mins
Serve warm, with butter of course.
What.. No kneading? Knead naught.
For those who bake lots of bread; the difference between normal bread dough and crusty baguette style dough is, the higher liquid content. Add more water to your usual bread recipe and bake it in a hotter, moist oven.
Also, a great idea to prep for tomorrow. The flavour would develop further.
Now tell everyone your’re clairvoyant. You predicted a need for the combisteam oven, well ahead of time..