8 Responses to “No-Knead Bread: Great for Baguettes”

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  1. Chap

    That looks and sounds fantastic. Alas, I have some beef with yeast after the great Bread disaster of 2009, no rising bread – nor pleasant ‘buy my house’ smell, just a sticky white mass and a lot of cleaning up to do.

    Although, perhaps it’s time to try again, after all its been a year!

  2. Meg

    Time to try it again, for sure. I like this recipe because the yeast is mixed in dry, and the water is added all at once, instead of first having the yeast dissolve in water by itself. Just be certain the water is 120F, exactly–makes all the difference in the world. Good luck!

  3. This looks delicious! I love no-knead bread, so I must try this! Thanks for sharing!

  4. Meg

    Thanks, Annie–the bread can be made in just about any shape you want with foil or a lidded pot. Let me know how it turns out for you.

  5. Becky

    Very interesting take on the no knead recipe. So, after allowing to sit at room temp, you actually put this in a cold oven? I guess the warm up in the oven takes the place of the second rising that the other recipes use.

    I’ve just made some Cook’s illustrated bread dough with the beer and vinegar and it will be ready to bake in the morning. I’m going to forgo the second rise on one loaf and use the tinfoil to make a “french” loaf”. The other will rise for another hour after shaping and baked in a dutch oven.

    I’m anxious to see the difference, if there is any.

    Thanks for the recipe, Ill check back with you tomorrow.

    • Meg

      Hi Becky–yep, the gradually heating oven does take the place, more or less, of the second rising. The other great thing about starting with a cold oven is the safety factor–I’m a bit of a klutz and dumping the dough into the 450F pot without somehow slopping it and/or burning myself was getting tiresome. Too many different factors had to be just right. It also saves time and money, and might even save some wear and tear on the dutch oven.

      Do let me know how everything turned out. My goal is to find the simplest ways to do things with the least loss of flavor or quality, and input is always welcome ­čÖé

  6. Think I’m going to need a baguette pan. Would be very nice to have.

    I did my first no-knead loaf this morning. I think I could have added a little more flour at the beginning of making the dough, because it was a little bit too wet. Mine flattened a lot, and looked just like foccacia bread. It was still great and had the crust and holes I was looking for!

    There’s another batch rising as we speak!

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  1. […] For pictures of all stages and details about the aluminum foil method check out my wife’s blog┬áMinimalist Cook No-knead bread […]