Crusty French Baguette (no knead)

I gave baking classes several years ago, and since I own dogs, all donations went to a dog rescue. Had lots of fun with the ladies.

A secret ingredient I use to improve the texture is Diastatic malt. Just 1 tsp for 3 cups flour, and you would see and taste the difference. Can be frozen or vacuum packed when not in use a lot.

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 it 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

Baking pans will give the Baguettes their perfect shape. Spray with cooking oil, or fit it parchment paper, so it does not stick. Scroll to the bottom. You can purchase one there

Scroll to the bottom of the post to see where you can buy a Danish Dough Whisk , Baguette pans, Parchment paper and Sourdough starter

French no-knead Crusty Baguette

Heat oven to 450 F

3 cups bread flour. I prefer King Arthur Bread flour or Pillsbury White flour.

1/4 tsp. Fleischman active dry yeast

1 tsp Diastatic Malt (“Krume” enhancer)

1 1/4 tsp. salt

1 1/2 cups warm water

• Mix together the flower, yeast and salt

• Add warm water and mix with hands or spatula. Do not knead!

• Cover with plastic and let sit 17 to 22 hours at room temperature

• Scoop out dough, lie on board with flour and form into baguettes

Boil a small put of water and put it in the oven, also misting the baguette with water beforehand will make it crusty

Bake for 25 to 35 min.

My favorite is the Aged Parmesan Cheese Baguette. You need to add cubed Parmesan when mixing the flour, also 2 TBL spoons wine vinegar. Other add-ins and options are sun dried tomatoes, garlic and rosemary

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

You’ll be surprised of the results!

Aged Parmesan cut in cubes and added to the flour mixture.

I highly recommend this Danish Dough Whisk. I always use it to stir, instead of kneading. You can purchase one here

These Baguette pans keep the dough in shape and form. I recommend to order one of these below:

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