Step-by-Step Guide to Make Perfect My style no knead French baguette
My style no knead French baguette.
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, my style no knead french baguette. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
My style no knead French baguette is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It's easy, it's quick, it tastes yummy. My style no knead French baguette is something that I've loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook my style no knead french baguette using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make My style no knead French baguette:
- {Get 3 cups of flour.
- {Take 350 ml of or 12 oz water.
- {Prepare 1 1/2 tsp of salt.
- {Get 1/4 tsp of active yeast.
- {Prepare of Flour for dusting.
- {Take 1 of egg beaten with 1 tbsp of water for wash.
- {Prepare of Dutch oven to create steam.
- {Prepare 1 cup of water to create steam.
Steps to make My style no knead French baguette:
- Mix dry ingredients well.
- Add water and mix until the dough becomes sticky with a plastic spoon.
- Proof overnight.
- Next day mix the dough again then on a flour dusted counter chop the dough into 3/4 pieces.
- Roll out into a long roll if too sticky slightly shape into baguettes and rest for 10 minutes.
- After resting roll into desired shape.Place on a baguette tray or sheet tray.
- Leave to proof for 1-1/2 hours.
- Preheat oven to 450F /225°C for 30 minutes.
- Place a Dutch oven in the oven while it preheats. brush dough with egg wash, snip roll on top to create baguette look.
- When dough has is ready add water to the Dutch oven and place rolls Into cook the steam helps creates a crust I like..
- Bake for 15 minutes until it sounds hollow.
- Allow to cool then enjoy๐ฅ๐.
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