Weigh all the ingredients into a dough bucket. I use a clear container I bought in the restaruant equipment area at Sam's.
Baguette - no knead - larger loaf
Title: Baguette - no knead - larger loaf
Fold by hand about 20 times, pulling dough away from edge, pulling back over the dough, and slapping back on top.
Fold by hand about another 20 times, pulling dough away from center and slapping back on top, and let rest for anoterh 20 minutes.
Fold by hand (third time), about 15 times. Dough should form a smooth ball by now. Let ferment for 2.5 hours.
Pre-shape the dough, and let it rest for a few minutes. Then shape the dough
Flour your work table.
Use a scraper or bench knife to loosen the sides. Dip the bench knife in flour first, and then scrape between the side of the bucket and the dough. This is a quick down motion, and then back up. Dip in flour again, and repeat in an adjacent area. Repeat, working your way around the bucket. This is just to stop the dough from sticking to the sides of the bucket. Then turn the bucket upside down, reach underneath wiht your scraper, and scrape between the dough and the bottom of the bucket, letting the dough fall onto your floured worktable.
Lightly flour the top of the dough, and keep your hands well floured. Divide the dough into 4 equal pieces.
And finally fold the bottom two corners over on itself. Then pick up the dough and tighten into a ball with the seams down. This is hard to explain without pictures, and I didn't have anyone to shoot them as I did it. Maybe some day in the future.
Put the dough into your oven. I like 425 when using an indoor oven, but 500 F when using the BGE.
Steam is important for the bread to bake properly. If you look close, my Egg setup is the inverted plate setter, a pan for water, the rack and a pizza stone. I pour water into the pan as I put the bread onto the stone, and then I spray the bread with water just before I close the dome.
Bake for about 25 minutes.
Made a video of the process:
1 comments: (You must be logged in to leave a comment.)