Easy No-Knead Baguette 🇫🇷 | Stop Buying Bread, Bake It Yourself!

Описание: 🇺🇸 Stop buying bread – make your own French baguettes at home! 🇫🇷🥖
This no-knead recipe is so easy and foolproof (inratable), you’ll never want to buy bread again. With a crispy crust and soft, airy inside, these baguettes taste just like the ones in France.

✨ Perfect for sandwiches, bruschetta, or simply fresh from the oven with butter.

🇫🇷 N'achetez plus votre pain ! Préparez vos propres baguettes maison ! 🇫🇷🥖
Cette recette sans pétrissage est si facile que vous ne voudrez plus jamais acheter de pain. Avec leur croûte croustillante et leur mie moelleuse et aérée, ces baguettes sont juste parfaites.

✨ Parfaites pour les sandwichs, les bruschettas ou tout simplement dégustée avec du bon beurre.

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🇺🇸 👍 Like this recipe? Make sure to 👍, share, and hit that 🔔 to never miss a yummy recipe!
🇫🇷 👍 Vous aimez cette recette ? N'oubliez pas de la 👍 partager et de cliquer sur 🔔 pour ne jamais manquer une délicieuse recette !

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➡️ INGREDIENTS

✅ 375 g bread flour (T65) - 375 g farine pour pain (T65)
✅ 270 ml water (room temperature) - 270 ml eau (température ambiante)
✅ 2 g active dry yeast (½ tsp) for overnight / 5 g (1½ tsp) for same-day - 2 g levure sèche de boulanger (½ tsp) for overnight / 5 g (1½ tsp) for same-day
✅ 8 g sea salt - 8 g sel

➡️ INSTRUCTIONS

🇺🇸
Mix the dough
In a large mixing bowl, combine the yeast, water, and flour.
Mix with a spatula or your hand until just combined.
Add the salt last and mix again. No kneading needed.

Stretch and fold
Cover and let the dough rest at room temperature for about 1 hour.
Then perform the first fold: stretch and fold the dough from each side toward the center (turning the bowl a quarter turn each time).
Repeat this fold 2 more times every 30 minutes (total of 3 folds over 1 hour). The more stretch and folds you do, the more elastic the dough becomes — and you’ll see the difference during the last fold.
If the dough feels too sticky, lightly wet your hands before folding.
After the final fold, you have two options:
. Option 1: Room Temperature Proof
Let the dough rise for 1 to 2 hours at room temperature, until about doubled in volume. Continue to shaping.
. Option 2: Overnight Cold Fermentation
Cover the bowl and refrigerate for 8–12 hours. By the next day, the dough should have doubled in volume. Remove from the fridge and let rest 60 minutes at room temperature before shaping (optional, but helps the dough relax).

Shape the baguettes
Gently transfer the dough to a well-floured surface.
Divide in half without deflating.
Shape into baguettes by folding lengthwise and rolling lightly.
Transfer to parchment paper or a floured baguette pan.
Cover and let rest for 45 minutes while your oven preheats.
Preheat your oven to 475°F / 240°C
Place a metal baking dish or cast iron pan on the bottom rack to heat up — you'll add water to it for steam later.(Never use glass or ceramic — it can shatter due to thermal shock.)

Score and bake
Lightly dust the tops of the baguettes with flour.
Score the tops of your baguettes with a razor or sharp knife.
Place them on the middle rack. Carefully pour 1 cup of hot water into the hot dish on the bottom rack and close the oven door immediately.
🕐 Bake for 25–30 minutes. For a crispier crust, remove the steam tray after the first 15–20 minutes. The baguettes should be deep golden and sound hollow when tapped.
Let cool on a wire rack for at least 20–30 minutes before slicing.

➡️ FULL RECIPE

🔗 🇺🇸 Get the full recipe: https://eatstimetocook.com/no-knead-b...
🔗 🇫🇷 Voir la recette complète : https://eatstimetocook.com/fr/no-knea...

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🔗 🇺🇸 Explore more delicious recipes and discover other culinary tips and tricks:
https://eatstimetocook.com/
🔗 🇫🇷 Découvrez plus de recettes et astuces: https://eatstimetocook.com/fr/

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