The Easiest No Knead Baguette Recipe
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Hi Bold Bakers!. After two months of meticulous testing and tweaking, I have crafted the easiest no-knead baguette recipe that …
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Hi Bold Bakers! With my extensively tested and perfected no-knead baguette recipe, you'll be able to confidently bake delicious artisanal bread in no time. It’s time to elevate your bread-making skills to a whole new level!
Full Written Recipe Here:
https://www.biggerbolderbaking.com/no-knead-baguette-recipe/
Hi mam
Raghav from India (I am hotel management graduate)
Can say how to make baking powder
I love to bake, and bread has always been a fascination for me because it’s more chemistry than just cooking. So I decided to try this recipe because it was no knead and that’s usually where I struggle is the kneading process. Made it today just took it out of the oven and I can’t wait for my husband to come home and try this! It is absolutely delicious! Definitely so easy to make because I threw everything together last night and then this afternoon I was able to start the process. I got myself French bread pans a while back so now I actually have a recipe to utilize them on. I need to work on the rolling and the shaping but that didn’t affect the taste at all. The crust is amazing and the chew is perfection! Will definitely be making this again.
😋
Did you use a steam injection oven? I find it impossible to get the typical baguette crust texture with a normal oven.
Looks good!
Thank you
Could you add just a little wheat flour to the bread flour for flavor?
Canadian AP flour has 13% protein.
Perfect Recipe ❤❤❤ Love it so much. Gonna try soon.
Hands down one of the BEST BREAD VIDEOS I have ever seen! Great job!
Ok, I am going to try the bread flour!!
I managed to bake a couple of these loaves today… and they were some of the best tasting yeasted loaves I have ever mad – but mine came out a little too fat to qualify as a baguette 🙂
I have a question about my crust – it was not super crunchy – despite I added 5 minuytes of Bake at 450 … Do you have any suggestions to amplify the crust?
BTW, I couldn't get all the water in… I was able to get about 330g of the 360g. At the 12 hour mark I added some folds becasue my dough was so pillowy.
(Flour used: 375 g of strong Canadian Bread flour (13% Protien) + 50 g of 5-Stagioni Manitoba (14.5% Protien))
I couldnt shape a proper baguette as dough was so – so soft, but I got them baked and they sprung like wild. The flavour was superb – I think the 16 hour warm bulk was amazing.
Im going to try again – this time with even less water.
Thanks for this video! But my ocd when the camera is not focused on the face 🙈
Fresh baguette with cheese, jam or whatever suits the tastebuds,
….. along with a freshly brewed pot of tea Heaven
Love this! Definitely going to make it.
Super interesting, thanks for sharing ☺️
In France we can’t get strong flour so we just use normal flour for our baguettes. It is a long process to make two baguettes but certainly worth it ! Thanks Gemma !
Could you freeze them?
No steam in the oven? I normally put a tray of boiling water on the bottom rack, and then bake a bit longer for a darker crust, but it is a bit more work.
I love the video, but where is the receipt?
Looks absolutely delicious ❤
Great video. Any ideas for adjusting to high altitude? We live at 6202 feet (1890 meters). Tha ks.
Hi Gemma, your presentation is so motivating, and you make this look so easy. I will start my attempt at your baguette tonight!!
I’m still learning bread, and I’m trying to understand what effects are produced by our various interactions…I have two questions for you:
1) Since I don’t mind kneading, would it worsen my dough if I did some stretch and folds before or after the long rest?
2) Is there a particular method you would recommend in order to enhance the ”bread flavour” of our bakes? Or is flavour simply dependant on the flour?
Thanks for your efforts!
Yummmmy❤stay conected
I have lost feeling in my fingers. Are you figuring 105 to 110 for the water?
Amazing I will try it
Hi Gemma! I loved watching this video! Your baguettes are lovely and I cannot wait to try baking them for my family. Thank you for the wonderful instructions that you gave to us in this video. I remember seeing on Instagram all of your tries at getting the perfect baguette. Well done you did it! ❤️ ❤️
Your baguettes are so lovely. Will try them soon. Also loved your joke injected – "for shaping – don't want it to looked like a snake that has swallowed an 🍎!!!!" Lol ❤
Hi Gemma. Great video as always. Would love to try this but I live in the tropics where the room temp is 30C. How long should I proof it for the first round. I think overnight or even 18 hours will be over proof at that temp.
Gemma the baguettes look beautiful.
Gorgeous!! I can smell it!
Looks amazingly delicious!!!!
I'm trying this out today to bake tomorrow!
Plus no steam a lot of recipes ask for a pan of hot water on the bottom of the oven,love that you don’t have to bake with it.
I've been making baguettes and English muffins as alternative ways of using the dough from your no knead dutch oven bread. I've also been using the shower cap tip for covering the bowls(i havent bought cling wrap in a loooong time)… I've learnt so much from you Gemma😍❤️
Gemma👌🙏
So superb barguette…can’t wait to make it!!!
the right flour is so important to get an authentic baguette. i remember in the 80's a french baker moved to nz and started up business. he wanted to provide my hotel with french goods and try as hard as he could the baguettes were terrible (growing up in england we spent a lot of time in france). in the end he realised it was the southern hemisphere flour and imported his flour direct from france. baguettes were then correct.
Oh it's so doable. Thanks Gemma. I will try this baguette recipe!
Wow looks Amazing!! The crumb is perfect and that crunchy crust yum!! You nailed it!!
Gemma, I live in the south of France and believe me when I say that your baguettes look a thousand times better than what they sell here these days. I could knock nails in with the appalling quality bread the boulangeries where I live sell now.