No Knead Baguette - 4 Ingredient Recipe
To make this no knead baguette, you don't need to prepare any professional baguette baking tools, such as a baguette pan, a baking stone, or a flipping board. Only 4 simple ingredients are needed: all purpose flour, water, salt, and yeast. Simply rise the dough in the fridge over night, you don't even need to knead the dough!
Equipment
- oven
- Large mixing bowl
- Kitchen scale
- Baking Pan
- Nonstick foil
Ingredients
- 500 g all purpose flour (Mine has 11.7% protein)
- 350 g water (Room temperature)
- 5 g instant yeast
- 8 g salt
Instructions
- Add 500g all purpose flour, 350g room temperature water, 5g instant yeast, and 8g salt into a large mixing bowl. Mix with a silicone spatula until there is no dry flour in the bowl (you don't need to make the dough smooth). Cover the bowl with plastic food wrap, leave the dough to rise under room temperature for 30 minutes (when it's warm around 78 °F) to 1 hour (when it's cold about 68 °F).
- Use clean hands to lift up a corner of the baguette dough, fold it towards the center of the dough. Rotate the mixing bowl a few inches so your next pass is shifted over from your first, and repeat this lifting up and folding process for 9 times (You should be able to finish this step within 2 minutes).
- Flip the dough over, so that the relevantly smoother side is facing up. (It's normal if the dough is sticky and unsmooth for now). Cover the bowl with plastic food wrap, leave the dough to rise under room temperature for 30 minutes
- 30 minutes later, repeat step 2 (the lifting up and folding process).
- Cover the bowl with food wrap, keep it in the fridge overnight (8 to 24 hours).
- When you are ready to bake the dough, take the bowl out from the fridge, dust your work surface and your hands with a thin layer of flour. Gently transfer the dough to your working surface (try not to break the bubbles inside the dough).
- Dust a scraper or a knife with a thin layer of flour, cut the dough into halves.
- Form each dough into a ball shape with the smoother side facing up. Dust a thin layer of flour over the doughs, loosely cover them with food wrap. Leave the doughs on your working surface for 40 minutes to 1 hour until they return to room temperature.
- Dust your hands with flour, place one of the doughs on flour dusted work surface with the smoother side facing down, gently deflate the dough with your fingertips by pressing and stretching it into a 8 inch diameter circle. Roll up the dough into a cylinder, pinch to seal the long seam and the two ends. Gently roll and stretch the dough into 15 inches long.
- Line a baking pan with nonstick foil, dust the foil with a thin layer of flour. Transfer the baguette doughs to the baking pan (seam side down), and dust the baguette doughs with a thin layer of flour. Cover them with plastic food wrap, proof at a room temperature for about 30 minutes.
- 15 minutes before the dough is sufficiently proofed, filling a baking pan with boiling water, place the baking pan on the bottom rack, preheat the oven to 530°F.
- Using a bread lame to make 5 scores (¼ inch depth) on each baguette. (I don't have a bread lame at home, so I brushed some melted butter on a pair of scissors, and cut the scores on my baguette dough.)
- Open the oven, place the baking pan on the middle rack, bake the baguette at 530°F for 6 to 7 minutes (observe through the glass carefully to prevent from over coloring).
- Take the baking pan out from the oven, set it on your stovetop, use a pair of tongs to flip each baguette so that the uncolored side is facing up now.
- Send the baguettes back to the oven to bake at 530°F for 4 to 5 more minutes until they turn golden brown.
- Remove the baguettes from the oven, transfer them to a cooling rack, allow the baguette to cool for at least 20 minutes before slicing.