How to Make Beautiful, Crispy & Flavourful No-Knead Baguettes

how's it going my Bakers I hope you have an awesome day so far welcome back to the channel in today's video we're finally making no need baguettes so let's go to the kitchen and get started I know some of you still enjoy the process of kneading dough but for me it's over I'm never needing bread though again and that is of course unless I run into a recipe that can't be made without kneading but as of yet I have not run into such recipe and there's no need baguettes once again proved that kneading might be overrated at least when you're making bread at home all it takes is mixing the dough giving it a couple of folds leaving it to cold ferment to replace the pre-ferment then give it a decent shaping good final proof scoring steaming and baking if you still want to make the Polish baguettes which are hand needed check out my previous recipe the result is very similar it's just a method that is different for me of course this one is the winner because it's easier so let me show you how to make this so you can also enjoy a nice freshly baked bag we get with a bit of butter and sea salt baguette dough is extremely simple it only contains bread flour yeast salt and water as is often the case it is the method that makes the bread not the ingredients and that is definitely true when it comes to baguettes but if we're talking equipment there will be a couple things that we'll need to get these right starting with the basics ball scales scraper temperature probe only the curved razor blade to get those nice ears on the baguette so a lamb would be definitely the best tool for this job to ensure that it gets keep a nice shape we'll do the final proof on a floured piece of cloth in bakeries they use a thick piece of linen called a cush you dust it with flour you create some creases and you rest the baguettes between the creases this prevents them from sticking together and it helps them keep their shape at home we can just use a thick tea towel the main thing is to dust it with plenty of flour there is another tool used in bakeries for moving the baguettes from the cush to the oven it is a peel and usually it's made out of wood what I usually use is a thick piece of card folded in half but you can use anything as long as it can accommodate the baguette it's not too flexible it will do piece of cardboard piece of wood piece of plastic whatever to give the baguettes a good oven spring they should be baked in a hot solid surface if you don't have a baking stone own or baking steel you can bake them on a tray just make sure that it's well preheated and needs to be super hot just be careful with coated trays because we are working with a high temperature here I'm going to be using my baking steel it works perfectly for this job there is one final thing the baguettes need when they're baked which is steam one of the best ways to create steam is by pouring boiling water into a preheated pan I will use my cast iron skillet but any heavy pan or tray will do you want something that is thick and solid something that will not cool down too much as soon as you pour water into it there are of course other methods of steaming another one of my favorites is the spray bottle it does a well enough job but the cast iron skillet is more effective there are some other methods you can use you can find a full video about steaming and the principles of baking playlist okay with all that out of the way let's start making our dough okay first things first temperature control my kitchen is around 23 degrees Celsius or 73 degrees Fahrenheit we're aiming for final dough temperature of around 25 degrees Celsius or 77 degrees Fahrenheit so I'm using water that is already at that temperature since we're using the no need method the dough will only warm up by a couple degrees my flour is at 23 my water is at 25 by the time we finish handling the dough it should be at the correct temperature okay so in a large bowl combine the water the yeast and the salt give it all good mix you want to dissolve the salt completely this is the only chance to do it properly now add the flour grab your dough scraper and mix it to a dough and if the scrape is not doing the job anymore continue on by hand finishing the mix by hand will warm it up by a couple degrees this is how it should look it's a little bit sticky and it's not very smooth but it's normal let's pop it in a clean bowl and take its temperature 25 degrees what we're aiming for 25 degrees is what we got well a little bit more but that is no problem okay now we can cover the dough pop it straight into the fridge leave it to cool down for 20 minutes after 20 minutes of cooling we'll give this dough fold the hydration of this dough is relatively low so we could even make this without folding the main purpose of this first fold is just for cooling down the dough more evenly folding the cold outside part into the middle equalizes temperature inside the dough and you already know how it goes pop it out on the table with a smooth side down flatten it out fold the edge over the middle go around in circle until you have a nice tight ball flip its move side up again tighten it against the table pop it back into the bowl now it's ready to go back inside the fridge the total bulk fermentation time of this dough is 24 hours but what we're going to do is give the dough one more fold halfway through bulk fermentation this is on the day of baking if you made this dough in evening or in the afternoon in the morning give it another fold this will just ensure that dough is nice and tight ready for final shaping on the day and doesn't have to be exactly 12 hours don't worry about that you don't have to wake up at 3am and fold your dough just give it a quick fold in the morning perhaps before you go to work and then forget about it nowadays I only ever mix my doughs in evening because cold fermentation allows for great flexibility of when to bake and if I don't have time I just leave the dough in fridge for longer right second fold done pop the dough back into the ball leave it in the fridge to finish the full 24 hours of cold fermentation I folded my dough at 5am that was back at 3 pm to make the baguettes and look at that the doors puffed up beautifully it's well fermented this is ready to make the baguettes keep their shape and jump up as they bake we need to build tension in the dough we already started building the attention when we folded it last time now we're gonna build it even more first things first divide the dough in half we are making two baguettes usually I'd say go for scales weigh the dough and then divide it but if you're making only two it is okay to eyeball it a few grams here they are not going to make a big difference so just flatten your dough and cut it in half using your dough scraper and now you can start building more tension this is the pre-shaping step shape the pieces of dough into nice little cylinders fold the two sides in and then roll it up it doesn't have to be extremely tight this is only the pre-shaping step but we are building that Foundation after pre-shaping cover the dough and leave it to rest and whilst dough is resting we we can prepare our proofing cloth I like to place my cloth on the tray so I can move the baguettes around if I need to thus the surface generously and then rub the flour in so it's nice and smooth and create a crease in the middle for separating the baguettes okay 20 minutes later we can do the final shaping and now we're gonna go for maximum tightness baguettes have quite a particular shaping method and I'll walk you through it give the table a light dusting of flour place the dough horizontally in front of you with the smooth side down flatten it out a little bit take the top third fold it down and press it in now turn the dough around and repeat the same step on the other side if your fingers are sticking to the dough rub them against the table pick up some flour the next part is slightly more tricky we're going to use the index finger and the thumb of one hand and the heel of the other hand use your thumb to push the dough inside and the index finger to fold it over and as you fold it over like that seal it up with the heel of the other hand do this along the whole length of the dough once you've done one side turn the dough around once again and repeat the same steps on the other side I'm not sure if my explanation made sense but just watch my hands and repeat now you can see how we are building tension that those becoming Tighter and Tighter finally you want to roll the dough out to about 30 centimeters or foot long you can tape at the ends if you want or you can leave them rounded once you're done always take note where the seam is when your baguette is proofing on a cloth the seam should be pointing up this one is done let's get out the way place it on a cloth and make our next baguette and there's nothing different about this one make sure that the crease in the cloth is nice and high sometimes when two pieces of dough are rising upwards they end up touching each other and sticking together okay one more light dusting a flower on the bottom of the baguettes make sure they're nice and snug cover them up leave them for the final proof which should take around one hour now preheat the oven 250 degrees C fan off preheat your baking steel baking stone any baking surface you're going to use and of course preheat your steaming pan if you got one oh yeah and that's 480 degrees Fahrenheit for my American friends don't expect the dough to pop off up massively during final proof it should be nice and rounded should look nice and plump but don't leave it until it looks like a fat salami these bad boys are ready for the oven give the bottoms another dusting of flour so they easily slide off the peel the peel is pretty simple to use hold it in one hand using the other hand pull the cloth out sideways place the peel next to the baguette then lift the cloth up and flip the baguette onto the peel now it should be upside down which is actually the right way up rub off any excess flour make sure it's nice and Straight Place the baguettes on a piece of baking paper and now comes another crucial part the scoring if you want nice ears on your baguette you need to cut them the right way try and visualize about a one inch wide Line running down the length of the baguette you want to keep the cuts within that line you need to cut at a very slight angle don't cut the baguettes across each cut should ideally overlap by about one third and again if none of that made sense just watch my hands and repeat and like I mentioned in the beginning the curved razor blade really helps here as it goes underneath the dough on one side it'll create a little flap as the dough Rises up in the oven as you're slushing the baguettes the kettle should be on you want some boiling water at the ready slide these bad boys in the oven and then carefully with oven gloves on both hands pour boiling water into your preheated Pan about half a cup of water will do this is a cloud of steam you want to see It'll prevent the crust from drying out too soon or make the baguettes rise nicely and it will make the crust nice and crispy as soon as you close the door turn the temperature down to 220 degrees Celsius or 430 Fahrenheit bake your baguettes for 20 minutes until the crust is nicely browned all over and these look pretty ready to me and that is your simple no need cold fermented baguette recipe as you can see is very easy the Hands-On time is minimal we don't have to worry too much about fermentations not that risky and we didn't even break a sweat because we didn't have to knead it if you want bigger holes in a more open crumb you can try increasing the hydration of this so just make sure you pre-shape it in final shape a little bit tighter personally I never really worry too much about Chrome structure I'm extremely happy with how these turned out so what do you think of this no need baguette recipe do you believe that any bread can be made using this method let me know down in the comments on team mode is like this one click over here subscribe to the channel click right here that's all I have for you today thanks so much for watching I'll see you in the next one

Channel: ChainBaker

Views: 52,673

Keywords: bread, baking, artisan, sourdough, leavened, handmade, home baker, amateur baker, bread making, masterclass, master baker, naturally leavened, yeast, baking lessons, how to, chainbaker

Id: tUPJEv0I_9A

Length: 10min 35sec (635 seconds)

Published: Sun Jun 04 2023