How To make No Knead French Bread
1/2 c Warm water (105-115 degrees)
2 1/2 ts Sugar
2 pk Dry yeast
1 c Boiling water
2 tb Sugar
2 tb Butter or margarine
2 ts Salt
1 c Cold water
6 1/2 All-purpose flour; 6 1/2 to
-7 1 Egg; beaten
2 tb Milk
Poppy seeds or sesame seeds Recipe by: Southern Living
Combine warm water, 2-1/2 teaspoons sugar, and yeast in a small bowl; let stand 5 minutes. Combine boiling water, 2 tablespoons sugar, butter, and salt in a large mixing bowl. Stir until butter melts. Add cold water; cool to lukewarm (105 degrees to 115 degrees). Stir yeast mixture into water mixture. Add 2-1/2 cups flour. Beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a soft dough. Let dough stand in mixing bowl 10 minutes. Stir gently for a few seconds; cover. Repeat gentle stirring every 10 minutes for the next 40 minutes. Turn dough out onto a lightly floured surface; divide into 3 equal portions. Roll each portion into a 13- x 8-inch
rectangle on a lightly floured surface. Roll up jellyroll fashion, starting with long side; pinch ends and seam to seal. Place each loaf, seam side down, on a separate greased baking sheet. Cover and let rise in a warm place (85 degrees), free from drafts, about 40 minutes or until doubled in bulk. Make diagonal slits about 1/4-inch deep down the length of loaves using a sharp knife. Combine egg and milk in a small bowl, beating until blended. Brush gently over loaves after rising. Sprinkle each loaf with poppy seeds. Bake at 400 degrees for 20 to 25 minutes or until loaves sound hollow when tapped. (This bread freezes -----
How To make No Knead French Bread's Videos
FRENCH BAGUETTE / NO-KNEAD
This rustic style French Baguette is crispy and cracky on the outside, chewy and light on the inside. With a mellow nutty flavour that fills up a room. This no-kneading recipe makes bread making easy and fun!
How to Make Beautiful, Crispy & Flavourful No-Knead Baguettes
Baguette is arguably the most difficult bread to make. It takes perfect fermentation, perfect shaping, perfect scoring, and perfect baking to get a great result. This recipe is a more laid back and less serious approach to the process. Since I stopped using pre-ferments and since I stopped kneading all the doughs I make, it was time to tackle the baguette with these adjustments.
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The easiest baguette in the world
Discover how you can very easily make your own baguettes
HOMEMADE BAGUETTE | No-Knead French Baguette Bread
This basic baguette can be made with simple ingredients without kneading. No-knead dough is normally sticky & super soft so shaping it is a bit challenging but the good thing is that Baguettes doesn’t need to be perfectly shaped. ????
✔️Ingredients
4 cups [520 grams] bread flour
1 & 1/2 tsp [9 grams] salt
1 & 1/2 tsp [5 grams] instant yeast
1 & 1/2 cups [360 ml] lukewarm water
*some flour for dusting
*some oil for greasing
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FRENCH BRIOCHE
WHOLE WHEAT LOAF BREAD
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Fast No-Knead Baguette For Beginners
Fast No-Knead Baguette For Beginners. Ready in 2 hours. No mixer Needed.
If you don't want to handle sticky dough and are looking for the easiest baguette recipe, then this one is for you. You don't even have to use your hands to make the dough, only a spatula. Shaping is also very easy, stretch and form the dough into a log and it's done.
Recipe for 2 baguettes.
Please click here for ingredients :
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The 5 minute baguette
Delicious homemade french baguettes recipe in less than 5 minutes of actual work.
Easy no kneading recipe.
French breakfast everyday!
I insist on 5 minutes of actual work, when the dough is rising or when it's cooking this is not actual work as you can (and should) do something else, as I get so many comments saying it's not 5 minutes blablabla!
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Leave a comment and don't forget to post your baguette pics on Tweeter/X or Instagram. I post regularly different baguette/bread variations pics.
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Ingredients;
Flour 950g / 33.5oz, use baker's flour or bread flour as called in the US (higher protein content, the one I use has 11.5g of protein per 100g)
Salt 2x good tsp, approx 16g / 0.56oz
Yeast 3/4 tsp, approx 2g / 0.07oz
Water 730ml / 25.7oz, I use filtered water at room temperature
Process
Part 1
Mix all the ingredients together until combined with the handle of a wooden spoon, you will see the dough will amalgamate into a ball, this should not take more than 2mn.
Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven.
Part 2
Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the bench/dish and sprinkle again some more flour on top of the dough to avoid sticking. You will need a plastic dough scraper and make sure you're not pressing the dough to keep the air inside.
Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5).
Take each piece and stretch it gently in a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you're well organised cleaning included.
Bake for 250 degC (480 degF) for approx 25 mn depending how golden you want them.
Et voila.
Timeline
2mn mixing - 8/10h rising - shaping 3mn - baking 25 mn
Baguettes for Breakfast, do the mix in the evening and bake in the morning.
Baguettes for Dinner, do the mix in the morning and bake in the evening.
Baguettes for Lunch or else, do the mix in the evening and bake when you want them.
Google sheets link with proportions if you want to change quantities, click on file - download as excel to download it and modify multiplier cell
I missed a few things in the video:
1. The video says 900g of flour but it should be 950g, made a mistake and modified the subtitles accordingly but I can't edit the video once posted. Note that it does work with 900g (I've tested) as it's a very forgiving recipe, dough will just be a bit runnier. Sorry for the confusion.
2. I leave the bowl with the dough to rise in the cold oven. If ambient temp is cold or you're short of time you can warm up the oven a bit before (45degC), turn it off and put in the bowl with the dough.
Or you can use lukewarm water instead of room temperature.
3. For baking oven settings on top/bottom heating (not hot air or forced air). If you have steam function you can use it.
Note on flour;
Use Bakers flour, also called bread flour or strong flour depending where you live.
Every flour is different so the water/flour ratio or hydration will need to be adjusted slightly, if you find the dough too runny reduce water.
You can't have it wrong and you don't need to be too precise either as it's a very forgiving recipe.
Note on ovens;
Every oven is different so you will need to try a few combination to find the right tray position to have the baguettes cooked evenly.
For the Aussie crew links to the ingredients I use (and no I'm not sponsored);
Wallaby flour 5kg bag from Laucke
Dry yeast
Sea salt, any one will do
And if you prefer Woolies or IGA you can find the same ingredients there.