French Baguette (no knead)

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French baguette

The house smelled heavenly while baking. Afterward we all sat down and tasted the freshly baked bread with some of my homemade French Liver Pate and Cheeses.

While preparing my German Bauernbrot I also prepare the dough for my Baguette. I know that sounds a bit much, unless you are large family. Once baked, let cool, then slice or cut the Bread and Baguettes in pieces and freeze the leftovers in a tight plastic bag. It can be thawed and toasted every morning.

Recommended for baking the optimal Baguette:

Diastatic malt promotes a strong rise, great texture, and lovely brown crust. 

A necessary tool is the Danish Dough whisk. Never use your hands again, just stir!

I’ve been using those types dishwasher safe pans for my French baguettes. Brush with oil first!

Plan 24 hours ahead, you would need to prepare a “Poolish” or pre-dough that needs to rest about 18 hours or overnight.

A Pre-Dough or Poolish, which is water and flour (1 to 1), and a dash of dry yeast, gives the yeast more time for this process. The aroma of the baked goods becomes more intense, more flavors and fermentation acids develop. Pre-doughs are used for yeast growth (up to 30%), aroma development and freshness. They also improve the texture of the dough (more elastic) and the “Krume” crumb and crust properties. The bread will stay fresh longer.

Poolish, pre-dough

Pre-dough or Poolish:

Place 1 cup lukewarm water into the jar, add 1/4 tsp. active dry yeast and stir. Drop in slowly the flour and whisk until there are no more clumps. Cover with plastic foil and let rest at least 18 hours or overnight at room temperature.

Refrigerate Poolish up to 3 days

Lame for Dough Scoring Knife, Tool Sourdough Slashing with 10 Blades

Watch a short YouTube on how to roll and fold the Baguette dough:

To make Crusty Rolls, follow the recipe, let the dough rise for a couple hours, then place it in the refrigerator up to a week covered with plastic foil. Take out in portions and form the rolls or Brötchen in the morning. Make sure to mist the rolls with water, than bake at 400 F for 15 to 20 minutes

If you like to start you own Sourdough and need help, I recommend these

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