No-knead cold-raised baguettes – Recipe for the world’s easiest no-knead cold-proofed baguettes with only 4 ingredients. These baguettes are ultra easy to make and require minimal time in the kitchen. The dough is made without a stand mixer, as it is simply stirred together in a bowl and left in the fridge overnight. The next day, the dough is divided into two parts, twisted, and shaped into rustic baguettes. Once the baguettes are baked, they are left to cool slightly on a wire rack before being enjoyed.
The recipe is based on these buns, which are the world’s easiest cold-proofed buns and one of my most popular recipes.
This recipe for no-knead cold-proofed baguettes is perfect if you’re having guests, as the dough is made the day before. The dough can also rise for a few hours at room temperature by using 30 g of yeast instead of 15 g. The recipe yields 2 baguettes, and if you only need one, the other can easily be frozen. Serve the baguette with soup, salads, on a buffet, for sandwiches, or at brunch.
Also try my recipe for ciabatta baguettes, which are made with a starter dough. Enjoy!
No-knead cold raised baguettes
Ingredients
Instructions
Dissolve the yeast in the water in a bowl. Gradually add the flour while stirring with a spoon. Add the salt and the remaining flour. The dough should be sticky but cohesive. It must not become too dry. Cover the bowl with plastic wrap or a damp tea towel and place the dough in the fridge overnight (at least 8 hours).
Preheat the oven to 220°C (fan).
Sprinkle flour on the countertop and turn the dough out onto it. Divide the dough into 2 equal parts. Gently twist each piece and shape them into long, rustic baguettes. Place the baguettes on a baking tray lined with parchment paper. Optionally, sprinkle a bit more flour on top. Bake the baguettes for about 20–25 minutes.
Let the baguettes cool on a wire rack before enjoying. Bon appétit!
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