French Baguette – How to Make Baguettes at Home – No-Knead French Bread Recipe


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  1. There is something WRONG in the recipe. I used a digital scale to measure 500g of unbleached flour, and 325 ml/g water. The result was a super mega dry dough. It was impossible to mix all the flour with water. I ended up adding water for three times, kneading after each addition. I did no knead bread hundreds of times (not baguettes). That recipe asks for 450g flour and 370 ml water. That no knead bread is awesome. Now, after so much kneading, I hope the baguettes will be OK tomorrow.

  2. waaaaw,,, so easy actually???
    Thank you for sharing,, but i have one questions?
    because my English still learning, so I'm not understand some with your english hhe ✌
    and my questions is,,,
    what is water for
    under the bread, Thank you,,???

  3. Easy tip: Go to a restaurant supply house and buy one of those big plastic food storage boxes with a lid. I got a used one that was big enough for a half-sheet pan for less than $10. After I form the loaves on the half-sheet pan, I put the pan in the box and cover it for the proofing. I also smear a little water around the inside of the box to help keep things moist. Now you don't have to deal with flouring the plastic wrap.

  4. thank you for the tutorial. you explained it so cheerfully. have you made garlic bread out of this? i want to try making garlic bread like pizza hut version but using this recipe, i wonder what would be the best time to put on galic sauce on the bread?

  5. this guy sounds so fucking lame,why can't he can just talk regular and show how to make it.this fool sound like he's gay or somtin.fucking douche ahaha.

  6. First time trying this. First mixture, unfortunately, went to waste because 500 G of flour was way too much (wasn't sticky enough in the end, YES even after the three phases). The second mixture I made I used about 40 G less flour, turned out to be too little. So I fine tuned it and added a bit more flour, it then decided not to be sticky. This in turn lead me to adding just a touch of water and then eventually it was sticky – like in the video. Maybe 480 G is enough. but seems like 500G was too much and 460 too little.

    We'll see. Now it's going to rest for 12 hours. And hopefully it will have doubled.

  7. Here is the ingredients.
    For 4 smaller or 2 large baguette:
    1/4 tsp dry active yeast (I used Fleischmann's Rapid Rise Yeast)
    (Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
    1 1/2 cups water (325 grams)
    1 3/4 tsp salt
    18 oz by weight all-purpose flour (500 grams), about 4 cups
    – Mix dough and let rise 12-14 hours or until doubled
    – Punch down and shape loaves, let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled
    – Bake at 550 F. about 15 minutes or until well-browned
    – Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time

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