The Easiest No-Knead Sourdough Baguette! (80% Hydration, Big Holes)

Описание: Think sourdough baguettes are too hard? Think again! In this video, I’ll show you how to make bakery-quality, 80% hydration sourdough baguettes with NO KNEADING and NO STAND MIXER.
This recipe uses a simple, high-hydration dough that develops amazing flavor and structure overnight. Perfect for beginners, this method relies on patience and folding rather than intense labor. Get ready for an open crumb and a golden crust that rivals any bakery!

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Ingredients
400g water
120g active sourdough starter
2 teaspoons (12g) fine sea salt
4 cups (500g) all-purpose flour

Instructions:
Day 1: Mix & Rest
1) Activate Starter: Ensure your sourdough starter has been recently fed and is active/bubbly before you begin.
2) Combine Ingredients: In a large bowl, whisk the active starter into 400g of water until roughly dissolved and then add salt and whisk again.
3) Add flour: Add the all-purpose flour to the wet mixture. Use your hands or a dough whisk to mix everything until a shaggy, rough dough forms and no dry bits of flour remain. Avoid vigorous kneading; gentle mixing is enough.
4) Autolyse/Rest: Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes to 1 hour.
5) Bulk Fermentation (with gentle folds): Over the next 3-4 hours, perform a few sets of "stretch and folds" every 30-60 minutes to build strength. (as demonstrated in the video – wet hands, pull the dough up, and fold it over itself a few times in the bowl).
6) Cold Proof: After the last stretch and folds, cover and place in the refrigerator for 12-15 hours (overnight).

Day 2: Bake
1) Preshape: The next morning, gently dump the dough onto a lightly floured surface. Divide into 2 or 3 equal pieces. Gently fold the edges to create a light log shape. Cover and let them rest for about 30–45 minutes
2) Shaping: Flip a log over. Fold the top down to the center and press. Fold the bottom up to the center. Fold it in half again, sealing the edge with your thumb, creating a tight log. Gently roll it out to your desired length. Place them seam-side up on a floured couche (linen towel) or parchment paper for the final rise (1–2 hours).

3) Preheat: Preheat your oven to 500°F (260°C) with a heavy baking sheet or pizza stone inside. Place a separate metal tray (like a cast-iron skillet) on the bottom rack.

4) Prepare: Transfer baguettes to parchment, score with 3-4 quick, shallow, diagonal cuts using a razor
5) Bake & Steam: Slide onto the hot stone. Immediately dump 1 cup of boiling water into the bottom pan to create steam. Lower temperature to 450°F (232°C).
6) The Bake Cycle:
a) Bake for 20 minutes at 450°F (after an initial high heat burst if you prefer). The steam will help the bread rise.
b) Remove the steam pan/water tray (be very careful, it's hot!).
c) Bake for an additional 25-30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom.
7) Cool: Transfer the finished loaf to a wire rack and let it cool completely for at least 1-2 hours before slicing. This is crucial for the internal structure and to ensure the best texture.

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Timestamps:
0:00 - Introduction & The Amazing Result
0:15 - Feeding sourdough starter
2:34 - Simple Ingredients & Mixing the Dough (No-Knead Method)
5:52 - First Rise & The "Fold" Technique (instead of kneading!)
10:52 - Shaping Baguettes
12:56 - Scoring & Steaming
14:02 - Bake and Final result