Crusty French Baguette (no knead)

When I gave baking classes several years ago, I invited about 10 Ladies over to bake breads and baguettes. I had prepared the dough a day before, so I did my demonstration. The house smelled heavenly while baking. Afterward we all sat down and tasted the freshly baked bread with some of my homemadeLiverwurst and Cheeses.

A secret ingredient I use to improve the texture is Diastatic malt. Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust.

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

I prefer a darker crispy crust. My favorite is the Aged Parmesan Cheese Baguette as you see below:

Baguette pans keep the dough in shape and form. There is a narrow and wide form. See my suggestions on Amazon below. Baking pans will give the Baguettes their perfect shape. Spray with cooking oil, or fit it parchment paper, so it does not stick.

You can store the dough in the fridge for about a week, and make Brötchen every morning. Preheat oven and bake for 15 to 20 min 400 F

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

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

Crusty French Baguette (no knead)

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Angie with AngiesWeb

Ingredients

• 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

Instructions

• • 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
• In the Winter month, and if it is cool in the home at night, warm up your oven to 200F. Turn off, and place the bowl (covered loosely) with the dough inside
• • 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 at least for 30 min, and 40 to 45 min if you prefer darker

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Optional:

Add to white Flour:

• Add to flour and mixture Cranberries and Walnuts
• Add to flour mixture Rosemary with Olives (or Garlic out of a jar) and cover with Parmesan
• Add to flour mixture and cover with Sunflower seeds 
• Cover with Roasted Pumpkin seeds
• Add aged Parmesan cubes to the flour

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!

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