Hi Bold Bakers! With my extensively tested and perfected no-knead baguette recipe, you'll be able to confidently bake delicious artisanal bread in no time. It’s time to elevate your bread-making skills to a whole new level! Full Written Recipe Here: www.biggerbolderbaking.com/no-knead-baguette-recipe/
@@craigtichy3376 In breadmaking, the enzyme alpha-amylase from flour breaks down the starch components amylose and amylopectin into the sugar glucose. The enzyme beta-amylase from flour further degrades starches into the sugar maltose, a disaccharide. The enzyme maltase within the yeast then converts maltose into glucose. Yeast also has the enzyme invertase, which breaks down table sugar (sucrose), another disaccharide, into glucose and fructose. Yeast can only ferment glucose directly, using it as fuel to leaven bread and provide the "boozy" flavor that Gemma described. While it is not necessary to use table sugar since all the essential enzymes are present in the flour and yeast, it is often used in breadmaking to kickstart fermentation by providing readily accessible glucose.
@@Only-me-baby-tf9km I use Dried Instant Yeast (DIY) also called bread machine yeast. It requires no activation. The older style, "Active Dry yeast" just needs to be dissolved in warm water (110°F) with a pinch of sugar and let it sit for 5-10 minutes until foamy. Both types can be used. Use 3/4 teaspoon of instant dry yeast for every 1 teaspoon of active dry yeast used.
This is my second time attempting the recipe alreadu but somehow the dough always end up extremely wet and unworkable. I tried addig only 90% of the water this time and its STILL so wet its unworkable. And i dont understand why 😭
Hi Jemma. I have a question. in Greece the temperature nowadays is about 43oC. Do i still leave the dough at room temperature, or do i put in the refrigerator? Thanks in advance
Hi Gemma, I have a suggestion over here, maybe can do a comparison by using French Bread Flour vs Japanese Bread Flour. The difference of the texture, the water absorption rate, the durability of the baked bread, etc.
This looks delicious. I haven't made bread in forever. I mentioned this recipe to my youngest daughter. Said this to be delicious with butter. She said "NO the best way to have baguettes is to dip them in French onion soup!!"
Hi Gemma, your presentation is so motivating, and you make this look so easy. I will start my attempt at your baguette tonight!! I’m still learning bread, and I’m trying to understand what effects are produced by our various interactions…I have two questions for you: 1) Since I don’t mind kneading, would it worsen my dough if I did some stretch and folds before or after the long rest? 2) Is there a particular method you would recommend in order to enhance the ”bread flavour” of our bakes? Or is flavour simply dependant on the flour? Thanks for your efforts!
Long Island, NY - Really easy to follow and make. I highly recommend using Gemma’s method. Turned out wonderfully. I made it for Mother’s Day for myself and made Bruschetta with it - it was delicious!!! BTW, this was the 1st time I’ve ever made banquettes and only 2nd time making bread from scratch - I will definitely keep this recipe and make it over & over. Thank you Gemma 💕 (wish I could post the pic)
Gemma, I live in the south of France and believe me when I say that your baguettes look a thousand times better than what they sell here these days. I could knock nails in with the appalling quality bread the boulangeries where I live sell now.
Hello, I love gemma's no knead recipes but I'm french and "bread flour" doesn't ring any bells, I've read on the internet that it's the equivalent of a type 55 flour in France... other frenchies here to confirm ? (or non frenchy by the way, just familiar with the french sorting of flours) Thanks !
Hi Gemma. Great video as always. Would love to try this but I live in the tropics where the room temp is 30C. How long should I proof it for the first round. I think overnight or even 18 hours will be over proof at that temp.
You will not believe I was thinking of searching for a baguette recipe online, as I never tried it at home and we don't find baguette nearby where i live.. Thanks a lot, will try it for sure 😊
In France we can’t get strong flour so we just use normal flour for our baguettes. It is a long process to make two baguettes but certainly worth it ! Thanks Gemma !
Technically, you can do that. Remove a small amount of bread flour and replace it with whole wheat flour in the same amount. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids when combining wet and dry ingredients. Stop when the dough comes together and reaches the same consistency as shown in the video.
I've been making baguettes and English muffins as alternative ways of using the dough from your no knead dutch oven bread. I've also been using the shower cap tip for covering the bowls(i havent bought cling wrap in a loooong time)... I've learnt so much from you Gemma😍❤️
Hi! I include a link to the written recipe, with instructions and measurements, with each video in the description. Because of all the international conversions, it’s just easier for everyone this way! Here you go! www.biggerbolderbaking.com/no-knead-baguette-recipe/
I love to bake, and bread has always been a fascination for me because it’s more chemistry than just cooking. So I decided to try this recipe because it was no knead and that’s usually where I struggle is the kneading process. Made it today just took it out of the oven and I can’t wait for my husband to come home and try this! It is absolutely delicious! Definitely so easy to make because I threw everything together last night and then this afternoon I was able to start the process. I got myself French bread pans a while back so now I actually have a recipe to utilize them on. I need to work on the rolling and the shaping but that didn’t affect the taste at all. The crust is amazing and the chew is perfection! Will definitely be making this again.
Hello! You can find the measurements on the recipe link in the description box and on BiggerBolderBaking.com. I don’t include measurements in my video as units change internationally and I’d like to avoid any confusion or exclusion. Plus, my website offers a better experience for reading recipes and has additional tips from other Bold Bakers. But here you go, www.biggerbolderbaking.com/no-knead-baguette-recipe/ 😊
If you like a more crusty baguette, you can opt to put steam when baking these. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Gemma what it the different between baguettes and what we call French sticks in Australia ? I love the crunchy outside and crispy inside. It brings memories of my childhood. Driving half an hour from the farm to the only bakery (next one was a 4hr drive), and buying a freshly baked warm French stick. Still warm 2.5cm thick slices, with butter, was our Sunday brunch. It brings so many childhood memories back.
Measure 1 cup of all purpose flour. Remove 1½ teaspoons or 4 grams of all-purpose flour. Then add 1½ teaspoons or 5 grams of wheat gluten on top of the all-purpose flour. Sift the mixture. Hope this helps.
Could you confirm the flour to water ratio? Followed the instructions and after 18 hours the dough was a wet mess. I used 426 grammes of flour and 360 ml of warm water as instructed. Maybe I got the figures wrong?
Thanks ,BUT we do not get special bread flour here in our place ...PLEASE suggest any thing /ingredients to use to achieve this result .only all purpose flour is available
Your baguettes are so lovely. Will try them soon. Also loved your joke injected - "for shaping - don't want it to looked like a snake that has swallowed an 🍎!!!!" Lol ❤
Yes, You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development. Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days.
@@biggerbolderbaking thank you, I value your reply. I've baked these twice with results getting better ever time. The proofing is adjustable due to the climate atm, loads of humidity and subtle rain here in co.Kildare😆 I'm getting more confident slashing the baguettes once placed onto a hot🔥 oven tray. Also I spray the oven just before adding the baguettes. Have read leaving a hot tray in the bottom of the oven and adding hot water for the steam as the baguettes go into the oven helps them rise.
Thanks Gemma for this lovely baguettes. I live in the tropics n we're hot n humid all the time. So do i put my dough into the fridge overnight? Thks again.
Thank you for sharing, can't wait to give this a try! I am not a baker and never been good around the kitchen, but always enjoy your recipes. So easy to follow and delicious in the end :)
OMG, How wonderful to get a reply in 12 hrs. I can't believe it. I've been trying to make good bread for 50 yrs. And I'm going to try this recipe tonight. Thank you so much.
Hai with Maria thank you so mutch for your beautyfull recepts.can you make gluten free products? So many People cant eat gluten.i hope so.i am a big fan.thank you😊😊
I have recipes that are gluten free, and some that can be tweaked to make them gluten free. But I don’t recommend it for this recipe as the result just won’t be close to the traditional baguette.
Glad that you enjoyed the recipe. Like most people at home, I just get on with it. I am not selling the food I make here, but if I were, it would be a different story. Thanks for being here.
This has a slightly sticky dough, but it should not be wet at all. You can sprinkle flour on the work table before shaping the dough on it, it should make it easier for you to handle.
No steam in the oven? I normally put a tray of boiling water on the bottom rack, and then bake a bit longer for a darker crust, but it is a bit more work.
