No Knead Baguette

No Knead Baguette
In our home we are not much of the bread, not because we do not like it but we just agreed to somewhat reduce the consumption of certain carbohydrates, removing from our usual diet this divine creature, the BREAD.
As a family with French references we could not say no to a fluffy, freshly baked baguette and thus give us the opportunity to encroach the terms of the agreement.
So we made Baguettes with a lazy process and unique garnish to remind us of Greece but also the Mediterranean, have oil & salt, olives & tomatoes, garlic & pepper and fragrant, much smell, like when you cross the dawn of the neighborhood bakery and take the smell of hot bread just came out. Thus they were born, inflated and baked four small baguettes, effortlessly, without kneading!
We exercised maximum restraint and character not to consume instantly. They lasted two days and the second day they were equally delicious, fluffy, delicious and very fresh. There was not third day to tell you how it was… Make them, you will not regret.

work: 20′ time: 12h:00′ easy:

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No Knead Baguette No Knead Baguette

Ingredients (4 baguettes)

  • 500g (1.1 lbs) flour all-purpose
  • 350g (12.3 oz) water lukewarm
  • 1 sachet dry yeast (7g-0.25oz)
  • 1½ tsp salt
  • from 6 bits green & black olives, garlic, small tomatoes
  • some oil
  • ½ tsp coarse salt
In a large bowl add the flour, salt and yeast. Mix. Pour lukewarm water and stir very little with a wooden spoon to make a sticky, tight on dough. Not knead. Grease the bowl interior and roll the dough ball.
Put the whole bowl and dough in a plastic bag securely closed. Let it aside for 2 hours to rise in room temperature. After refrigerate for at least 4 hours or overnight.
The next day we take the bowl with the dough from the refrigerator…
…sprinkle the work surface with flour and pour onto the bowl contents into a single piece.
Sprinkle your hand with flour and gently widen, with your palm, the dough into a thick disk. Cut the dough disk into four equal segments.
Grip each dough piece and stretch forming it while in a long, straight dough string equal to the length of the pan. No knead, no mold. Touch the dough on a baking tray covered with greaseproof paper, one beside the other. Cover the pan with a towel and put aside for 30′.
Grease well with brush drumsticks on top and on the side where one abuts the other.
Put at the surface of each baguette six pieces of each ingredient you have, olives, garlic, cherry tomatoes. You grease and sprinkle with coarse salt and pepper optionally. Bake in a preheated oven, with resistances above and below, to 230℃ (446℉, Gas Mark:7.8) for 25′-30′. Remove them and place on a rack.
No Knead Baguette No Knead Baguette No Knead Baguette No Knead Baguette No Knead Baguette

Author Zambia G. Sifaki