What better way to start off your day with freshly home baked baguettes? I came across this Basic French Baguette recipe from the HOMEMADE vegan pantry cookbook. The technique of developing the no-knead method originated from Jim Lahey. Lahey discovered that all you have to do was simply mix the dough, then set it aside for many hours to let the gluten develop itself.
So I tried it for myself by letting the dough do its thing for about 24 hours. As an amateur baker, believe me when I tell you that these baguettes turned out beautifully!
- 5 cups all-purpose or bread flour
- 1/2 teaspoon active dry yeast
- 2 teaspoons sea salt
- 2 1/4 cups water
- Combine the flour, salt, and yeast in a large mixing bowl. Stir in the water to make a slightly sticky dough. Cover the bowl and let it proof in room-temperature for up to 24 hours.
- About one hour before you are ready to bake, roll each piece into a thin 12-inch log. Cover the dough and let it rise.
- Turn the dough onto a floured surface and divide it evenly up to four (depending on how much and how long of a baguette you want).
- Meanwhile, place a pizza stone or a nonstick, perforated baguette pan (as pictured) in the oven and preheat it to 450°F.
- Brush the tops of the baguettes with water and gently set them onto the stone or pan. (Personally, I like to mist the oven with water after placing baguettes inside).
- Bake for approximately 30 minutes or until crusty and brown.
These baguettes are best consumed the day of, but if you need to keep them for a day or two, simply store it in a paper bag at room temperature. Refresh them by sprinkling a bit of water, and reheat in the oven for a few minutes until crisp. You can also freeze them for a few weeks by wrapping them in plastic wrap or plastic bag.
Make up to 4 baguettes.