Hi Bold Bakers! With my extensively tested and perfected no-knead baguette recipe, you'll be able to confidently bake delicious artisanal bread in no time. It’s time to elevate your bread-making skills to a whole new level! Full Written Recipe Here: www.biggerbolderbaking.com/no-knead-baguette-recipe/
I love to bake, and bread has always been a fascination for me because it’s more chemistry than just cooking. So I decided to try this recipe because it was no knead and that’s usually where I struggle is the kneading process. Made it today just took it out of the oven and I can’t wait for my husband to come home and try this! It is absolutely delicious! Definitely so easy to make because I threw everything together last night and then this afternoon I was able to start the process. I got myself French bread pans a while back so now I actually have a recipe to utilize them on. I need to work on the rolling and the shaping but that didn’t affect the taste at all. The crust is amazing and the chew is perfection! Will definitely be making this again.
This looks delicious. I haven't made bread in forever. I mentioned this recipe to my youngest daughter. Said this to be delicious with butter. She said "NO the best way to have baguettes is to dip them in French onion soup!!"
This is exactly what I was looking for! I’ve baked a few baguettes but it’s been a hit or miss since I’m new but your explanation is spot on where most bakers don’t even explain why they do certain steps. I’m so glad to have found your channel 🥰
Long Island, NY - Really easy to follow and make. I highly recommend using Gemma’s method. Turned out wonderfully. I made it for Mother’s Day for myself and made Bruschetta with it - it was delicious!!! BTW, this was the 1st time I’ve ever made banquettes and only 2nd time making bread from scratch - I will definitely keep this recipe and make it over & over. Thank you Gemma 💕 (wish I could post the pic)
Hi Jemma. I have a question. in Greece the temperature nowadays is about 43oC. Do i still leave the dough at room temperature, or do i put in the refrigerator? Thanks in advance
I tried your recipe and it came out amazing! I had a bit of a problem shaping it because my dough was a bit wetter then yours, but i think it might be because of our humid climate. I stay in South Africa where it is summer now, and i stay right by the sea so its very humid. I couldnt stop eating when it cooled down. Very much like sourdough bread but without the sourdough. So crisp and chewy, i absolutely loved it. Will definitely be baking it again!!! Thanks Gemma, I abasolutely love your cooking channel. You are great!
If you like a more crusty baguette, you can opt to put steam when baking these. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Hi Gemma, I have a suggestion over here, maybe can do a comparison by using French Bread Flour vs Japanese Bread Flour. The difference of the texture, the water absorption rate, the durability of the baked bread, etc.
You will not believe I was thinking of searching for a baguette recipe online, as I never tried it at home and we don't find baguette nearby where i live.. Thanks a lot, will try it for sure 😊
Thank you for sharing, can't wait to give this a try! I am not a baker and never been good around the kitchen, but always enjoy your recipes. So easy to follow and delicious in the end :)
Thanks Gemma for this lovely baguettes. I live in the tropics n we're hot n humid all the time. So do i put my dough into the fridge overnight? Thks again.
In France we can’t get strong flour so we just use normal flour for our baguettes. It is a long process to make two baguettes but certainly worth it ! Thanks Gemma !
Gemma, I live in the south of France and believe me when I say that your baguettes look a thousand times better than what they sell here these days. I could knock nails in with the appalling quality bread the boulangeries where I live sell now.
Hi Gemma, your presentation is so motivating, and you make this look so easy. I will start my attempt at your baguette tonight!! I’m still learning bread, and I’m trying to understand what effects are produced by our various interactions…I have two questions for you: 1) Since I don’t mind kneading, would it worsen my dough if I did some stretch and folds before or after the long rest? 2) Is there a particular method you would recommend in order to enhance the ”bread flavour” of our bakes? Or is flavour simply dependant on the flour? Thanks for your efforts!
Hi Gemma. Great video as always. Would love to try this but I live in the tropics where the room temp is 30C. How long should I proof it for the first round. I think overnight or even 18 hours will be over proof at that temp.
Hi Gemma! I loved watching this video! Your baguettes are lovely and I cannot wait to try baking them for my family. Thank you for the wonderful instructions that you gave to us in this video. I remember seeing on Instagram all of your tries at getting the perfect baguette. Well done you did it! ❤️ ❤️
This recipe is the best taste-wise out of the ones I have tried so far. 84% hydration was hard for me to handle though. I'll experiment with 75% next time. Thanks Gemma!
I like that you explain why you do some things, while in other videos they just show without explaining. That folding, stretching , that charming/pampering… nobody says why they do it and what results it gives. Congratulations. But it’s too much trouble to enjoy a fresh baked homemade loaf of bread😅
Thank you for your insights. Hope this was helpful. Perhaps when you have time you will indulge in giving this recipe, www.biggerbolderbaking.com/no-knead-baguette-recipe/ a go.
Technically, you can do that. Remove a small amount of bread flour and replace it with whole wheat flour in the same amount. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids when combining wet and dry ingredients. Stop when the dough comes together and reaches the same consistency as shown in the video.
Hi! I include a link to the written recipe, with instructions and measurements, with each video in the description. Because of all the international conversions, it’s just easier for everyone this way! Here you go! www.biggerbolderbaking.com/no-knead-baguette-recipe/
Yes, You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development. Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days.
@@biggerbolderbaking thank you, I value your reply. I've baked these twice with results getting better ever time. The proofing is adjustable due to the climate atm, loads of humidity and subtle rain here in co.Kildare😆 I'm getting more confident slashing the baguettes once placed onto a hot🔥 oven tray. Also I spray the oven just before adding the baguettes. Have read leaving a hot tray in the bottom of the oven and adding hot water for the steam as the baguettes go into the oven helps them rise.
Hello, I love gemma's no knead recipes but I'm french and "bread flour" doesn't ring any bells, I've read on the internet that it's the equivalent of a type 55 flour in France... other frenchies here to confirm ? (or non frenchy by the way, just familiar with the french sorting of flours) Thanks !
I've been making baguettes and English muffins as alternative ways of using the dough from your no knead dutch oven bread. I've also been using the shower cap tip for covering the bowls(i havent bought cling wrap in a loooong time)... I've learnt so much from you Gemma😍❤️
That looks killer! Yummo! Sadly, fresh bread is my Achilles heel and I have been told to refrain from consuming breads like this because of bypass surgery I had earlier this year. The salt and sugar content is what I have to abstain from. I guess I could still make it for others, but the temptation to delve into it would be a real test. Great video. Well spoken with clarity and defined directions. Cheers.
Your baguettes are so lovely. Will try them soon. Also loved your joke injected - "for shaping - don't want it to looked like a snake that has swallowed an 🍎!!!!" Lol ❤
This is my second time attempting the recipe alreadu but somehow the dough always end up extremely wet and unworkable. I tried addig only 90% of the water this time and its STILL so wet its unworkable. And i dont understand why 😭
I was surprised you didn't use any steam in the oven, or spritzing water on the bread half-way through. I thought you had to do that to make the crust perfectly.
You can opt to do that as many recipes usually includes steam when baking this. This however, always turned out crusty each time we baked it in our test kitchen.
Gemma what it the different between baguettes and what we call French sticks in Australia ? I love the crunchy outside and crispy inside. It brings memories of my childhood. Driving half an hour from the farm to the only bakery (next one was a 4hr drive), and buying a freshly baked warm French stick. Still warm 2.5cm thick slices, with butter, was our Sunday brunch. It brings so many childhood memories back.
Measure 1 cup of all purpose flour. Remove 1½ teaspoons or 4 grams of all-purpose flour. Then add 1½ teaspoons or 5 grams of wheat gluten on top of the all-purpose flour. Sift the mixture. Hope this helps.
You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development. Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days. If the dough has been chilled, the process of shaping them ‘wakes’ it up, which will help it rise when you proof it a second time, just before popping it into the oven.
If you can find a shower cap that will stretch to cover this pan, that would help as it's reusable. I just don't have one that can cover it completely.
Hi Gemma , could you use these for hard rolls too . I’ve tried all your bread recipes artisian and I really love them . I bake every other day an artisian bread . Do you have a recipe for wheat haoggie rolls - thank you for all your awesome recipes .❤thank you Gemma for the great recipes 🤗❤
Hi Bold Bakers! With my extensively tested and perfected no-knead baguette recipe, you'll be able to confidently bake delicious artisanal bread in no time. It’s time to elevate your bread-making skills to a whole new level!
Full Written Recipe Here:
www.biggerbolderbaking.com/no-knead-baguette-recipe/
Hi , thanks i would like to give a try but I didn’t find ingredients Amounts non of video and website has full detail, can you write it tnx
Hands down one of the BEST BREAD VIDEOS I have ever seen! Great job!
I’m happy to hear that!
I've never imagine baguettes can be made without kneading required, can't wait to give this a try !!!!!!!!!!!
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
I've been wanting to make baguettes for a long time, so thank you for all the testing to bring us this recipe. Can't wait to try it!
Go ahead and give it a go!
I love to bake, and bread has always been a fascination for me because it’s more chemistry than just cooking. So I decided to try this recipe because it was no knead and that’s usually where I struggle is the kneading process. Made it today just took it out of the oven and I can’t wait for my husband to come home and try this! It is absolutely delicious! Definitely so easy to make because I threw everything together last night and then this afternoon I was able to start the process. I got myself French bread pans a while back so now I actually have a recipe to utilize them on. I need to work on the rolling and the shaping but that didn’t affect the taste at all. The crust is amazing and the chew is perfection! Will definitely be making this again.
Well done to you, Andrea! Thank you for sharing this here.
This looks delicious. I haven't made bread in forever. I mentioned this recipe to my youngest daughter. Said this to be delicious with butter. She said "NO the best way to have baguettes is to dip them in French onion soup!!"
That would be delicious!
Or dipped in a very good olive oil and balsamic vinegar! Yum.
Absolutely gorgeous!! Thank you for your lovely recipe!!
Perfect...!!! Bon appetit. 🇫🇷
I can’t tell you how many baguettes I’ve made from this recipe. It’s awesome!
Great to hear! Well done to you, Susan!
Great to hear! Well done, you! Thank you for sharing.
I made these baguettes and they are absolutely amazing. I ended up eating one all by myself. Thank you so much for the fantastic recipe Gemma!
Well done to you! Thank you for sharing.
Thank you Gemma,I love baguettes and l just learnt on how to make them
You’re welcome 😊 Glad you like this!
Recipe looks good Gemma hope you have a great weekend. Have a good summer
Thank you for the kind words.
Wow, what a terrific teacher and wonderful baker .
Thank you for the kind words.
This is exactly what I was looking for! I’ve baked a few baguettes but it’s been a hit or miss since I’m new but your explanation is spot on where most bakers don’t even explain why they do certain steps. I’m so glad to have found your channel 🥰
Welcome to Bigger Bolder Baking! Glad to have you here.
Love this! Definitely going to make it.
Hope you like it!
Wow looks Amazing!! The crumb is perfect and that crunchy crust yum!! You nailed it!!
Yay! Thank you for giving it a go.
Long Island, NY - Really easy to follow and make. I highly recommend using Gemma’s method. Turned out wonderfully. I made it for Mother’s Day for myself and made Bruschetta with it - it was delicious!!! BTW, this was the 1st time I’ve ever made banquettes and only 2nd time making bread from scratch - I will definitely keep this recipe and make it over & over. Thank you Gemma 💕 (wish I could post the pic)
Thanks for sharing!
Thank you Gemma I was away I just got back thank you for update God bless nd your family much appreciated
Great teacher! Thank's for this recipe!! Obrigado Querida.🇧🇷
Thank you Gemma 👍 they look absolutely mouth watering I will definitely have a go at making these
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Great detail in video. I really appreciate all your tips. Mouthwatering. Thank you.
Glad you found this helpful!
Oh those baguettes are so yummy!!!
Thanks Gemma for that recipe, the bread look perfect👍
Glad you like it!
THANK you ,love the way you teach,allways easy to follow. Love from Brasil ❤
Looks delicious and not difficult to make
Oh it's so doable. Thanks Gemma. I will try this baguette recipe!
Hope you like it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Hi Jemma. I have a question. in Greece the temperature nowadays is about 43oC. Do i still leave the dough at room temperature, or do i put in the refrigerator? Thanks in advance
Gorgeous!! I can smell it!
Hope you like it!
I'm trying this out today to bake tomorrow!
Yay! Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Turned out amazing! Very good and looks beautiful. Super easy to follow.
I'm delighted to hear that. Well done, you!
I tried your recipe and it came out amazing! I had a bit of a problem shaping it because my dough was a bit wetter then yours, but i think it might be because of our humid climate. I stay in South Africa where it is summer now, and i stay right by the sea so its very humid. I couldnt stop eating when it cooled down. Very much like sourdough bread but without the sourdough. So crisp and chewy, i absolutely loved it. Will definitely be baking it again!!! Thanks Gemma, I abasolutely love your cooking channel. You are great!
Wow, Wow!
Amazing technique!
Great Tutorial!
Thank tou for sharing your knowledge and technique!
Greetings from Edith, Singapore
🌹🌹🌹
I’m glad you liked the recipe! Go ahead and give it a go. Get the written recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Gemma the baguettes look beautiful.
That’s fantastic!
Plus no steam a lot of recipes ask for a pan of hot water on the bottom of the oven,love that you don’t have to bake with it.
If you like a more crusty baguette, you can opt to put steam when baking these. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Gemma👌🙏
So superb barguette…can’t wait to make it!!!
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Looks delicious!
Hi Gemma, I have a suggestion over here, maybe can do a comparison by using French Bread Flour vs Japanese Bread Flour. The difference of the texture, the water absorption rate, the durability of the baked bread, etc.
I can’t promise, but I’ll look into it.
@@biggerbolderbaking 😍 I’ll wait for the day!
Looks amazingly delicious!!!!
It was! I hope you’ll give it a go!
Thank you for the recipe! Will definitely try it for sure 😍🥰
Hope you like it! Here’s the recipe, www.biggerbolderbaking.com/no-knead-baguette-recipe/
You will not believe I was thinking of searching for a baguette recipe online, as I never tried it at home and we don't find baguette nearby where i live..
Thanks a lot, will try it for sure 😊
This would be perfect then! It is yummy for sure.
Thank you for sharing, can't wait to give this a try! I am not a baker and never been good around the kitchen, but always enjoy your recipes. So easy to follow and delicious in the end :)
I’m happy to hear that, Carrie!
Looks so Beautiful !The ingredients?
Here you go, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Gemma - these look and sound soo good! Thank you for sharing!
Glad you like them!
Thanks Gemma for this lovely baguettes. I live in the tropics n we're hot n humid all the time. So do i put my dough into the fridge overnight? Thks again.
Gemma, your recipe looks fantastic! Wishing you a wonderful weekend and a delightful summer ahead.
Thanks a million!
Love listening to your lovely Irish lilt!!
Thanks a million!
100%!
Those baguettes look amazing...
I made this last night/today and it turned out amazing.
Well done, you! I'm delighted you got on well with the recipe!
Gorgeous!!!
It is a gorgeous bread!
In France we can’t get strong flour so we just use normal flour for our baguettes. It is a long process to make two baguettes but certainly worth it ! Thanks Gemma !
Thanks for sharing!
Gemma, I live in the south of France and believe me when I say that your baguettes look a thousand times better than what they sell here these days. I could knock nails in with the appalling quality bread the boulangeries where I live sell now.
I’m happy to hear that! I hope you’ll give this a go!
Cant wait to make this soon for me i never had easiest no knead baguette before perfect for my after office snacks
Go for it!
So glad I found your channel, learning so much watching your videos!
I'm happy to hear that. Thanks for being here.
Looks easy and yummy! Thanks! Think I’ll have to try it!
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
@@biggerbolderbaking I’d looked at the recipe from the link provided in the video. Thank you for this!?
Hello I'm a baker but I learned more how to make baguette and sourdough.i hope you can help me to make a good baguette and sour dough.thankyou❤❤❤
Delicious thanks for sharing 🥰❤️❤️🎊👍👍✅✅😋😋😋🎶🎶🎶💐
Perfect Recipe ❤❤❤ Love it so much. Gonna try soon.
Hope you enjoy it!
Brilliant. You are so good at explaining .
Thank you.☘
Glad you found it helpful. Thanks for watching.
Hi Gemma, your presentation is so motivating, and you make this look so easy. I will start my attempt at your baguette tonight!!
I’m still learning bread, and I’m trying to understand what effects are produced by our various interactions…I have two questions for you:
1) Since I don’t mind kneading, would it worsen my dough if I did some stretch and folds before or after the long rest?
2) Is there a particular method you would recommend in order to enhance the ”bread flavour” of our bakes? Or is flavour simply dependant on the flour?
Thanks for your efforts!
Looks absolutely delicious ❤
Glad you like it!
This recipe is full-proof from my experience 😍😍
Glad you got on well with it!
This is such a great recipe. It made beautiful bread for my family.
I'm delighted you got on well with the recipe! Thank you so much for sharing.
Those are BEAUTIFUL!!!! Gemma, should we put a tray of water in the oven???? I thought Baguettes needed a humid oven????
If you like a more crusty bread, a pan of water or steam in the oven is the way to go.
Hi Gemma. Great video as always. Would love to try this but I live in the tropics where the room temp is 30C. How long should I proof it for the first round. I think overnight or even 18 hours will be over proof at that temp.
Hello Gemma I made your baguettes 🥖 they are absolutely gorgeous 😋 you've cracked it well done 👍🇬🇧 .
Well done, you! Thank you for sharing this here.
Hi Gemma! I loved watching this video! Your baguettes are lovely and I cannot wait to try baking them for my family. Thank you for the wonderful instructions that you gave to us in this video. I remember seeing on Instagram all of your tries at getting the perfect baguette. Well done you did it! ❤️ ❤️
Can’t wait to hear how you get on with the recipe, Kelly.
@@biggerbolderbaking Just ordered Bread Flour! Will keep you updated 👩🏻🍳💕
Amazing I will try it
Go for it!
Looks good!
This recipe is the best taste-wise out of the ones I have tried so far. 84% hydration was hard for me to handle though. I'll experiment with 75% next time. Thanks Gemma!
Keep it up!
Could the be made with Einkhorn flour? Thanks.
I don’t recommend it for this recipe as this needs a strong flour. Bread flour has a higher protein content.
I like that you explain why you do some things, while in other videos they just show without explaining. That folding, stretching , that charming/pampering… nobody says why they do it and what results it gives. Congratulations. But it’s too much trouble to enjoy a fresh baked homemade loaf of bread😅
Thank you for your insights. Hope this was helpful. Perhaps when you have time you will indulge in giving this recipe, www.biggerbolderbaking.com/no-knead-baguette-recipe/ a go.
Can you use regular flour? Thanks
Technically, you can. It will not have the same texture and probably flavor, but it can still be a good result.
yum 💜🥰 u're awesome gemma 🌷🥰 thank you for sharing and teaching us how to do it💕 .i wish u'd teach us how to bake sourdough bread too🙏💜🥰💕🌹
I have a recipe for one here, www.biggerbolderbaking.com/sourdough-bread-for-beginners/ Hope you like it!
@@biggerbolderbaking 💜oh you're so kind 💜🥰 thank you so much 🌷
Thank you
Could you add just a little wheat flour to the bread flour for flavor?
Technically, you can do that. Remove a small amount of bread flour and replace it with whole wheat flour in the same amount. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids when combining wet and dry ingredients. Stop when the dough comes together and reaches the same consistency as shown in the video.
Super interesting, thanks for sharing ☺️
Thanks for watching!
Any chance you could give amounts to use? Pure guess work
Hi! I include a link to the written recipe, with instructions and measurements, with each video in the description. Because of all the international conversions, it’s just easier for everyone this way! Here you go! www.biggerbolderbaking.com/no-knead-baguette-recipe/
Hi Gemma, is it OK to let the dough sit for longer than 18 hours.
Yes, You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development.
Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days.
@@biggerbolderbaking thank you, I value your reply. I've baked these twice with results getting better ever time. The proofing is adjustable due to the climate atm, loads of humidity and subtle rain here in co.Kildare😆
I'm getting more confident slashing the baguettes once placed onto a hot🔥 oven tray.
Also I spray the oven just before adding the baguettes.
Have read leaving a hot tray in the bottom of the oven and adding hot water for the steam as the baguettes go into the oven helps them rise.
Waoooooh mam your recipe are so easy and simple .this recipe looks yummmmm and healthy🎉🎉🎉🎉🎉❤❤❤
It really is! Click on the link provided in the caption for the recipe.
@@biggerbolderbaking your recipes are easy and 😋
@@biggerbolderbaking thanks
Thank you
Amazing ❤
Hello, I love gemma's no knead recipes but I'm french and "bread flour" doesn't ring any bells, I've read on the internet that it's the equivalent of a type 55 flour in France... other frenchies here to confirm ? (or non frenchy by the way, just familiar with the french sorting of flours)
Thanks !
It’s a strong flour. Bread flour has 12%-14% protein, more than 8%-11% in all-purpose flour (plain flour). Hope this helps.
Lovely 😍 tempting 😜😋🤤 very v nice recipe 😋🤤🤤😋 how is George ❤❤❤ love for you n your son 💞😘😍💞😘
He is well. Thank you for being here.
Great video. Any ideas for adjusting to high altitude? We live at 6202 feet (1890 meters). Tha ks.
Hi. I have a general guide for high altitude baking. Hope this helps, www.biggerbolderbaking.com/high-altitude-baking-guide/
I've been making baguettes and English muffins as alternative ways of using the dough from your no knead dutch oven bread. I've also been using the shower cap tip for covering the bowls(i havent bought cling wrap in a loooong time)... I've learnt so much from you Gemma😍❤️
I’m happy to hear that!
That looks killer! Yummo! Sadly, fresh bread is my Achilles heel and I have been told to refrain from consuming breads like this because of bypass surgery I had earlier this year. The salt and sugar content is what I have to abstain from. I guess I could still make it for others, but the temptation to delve into it would be a real test. Great video. Well spoken with clarity and defined directions. Cheers.
I'm sorry to hear that. But I'm glad you enjoyed the video. Thank you for sharing your insight.
This is ciabatta shaped as bagette basically. I liked it good for sandwiches!
Excellent vid btw
Thank you for watching. Glad you enjoyed this video.
Your baguettes are so lovely. Will try them soon. Also loved your joke injected - "for shaping - don't want it to looked like a snake that has swallowed an 🍎!!!!" Lol ❤
Glad you like them!
This is my second time attempting the recipe alreadu but somehow the dough always end up extremely wet and unworkable. I tried addig only 90% of the water this time and its STILL so wet its unworkable. And i dont understand why 😭
Me as well..followed EXACTLY..ind it was bad
More flour! Until you feel comfortable touching it.
I was surprised you didn't use any steam in the oven, or spritzing water on the bread half-way through. I thought you had to do that to make the crust perfectly.
You can opt to do that as many recipes usually includes steam when baking this. This however, always turned out crusty each time we baked it in our test kitchen.
Hi Gemma! I just made your chocolate chip muffins and oh my they were so good❤
That’s wonderful! Well done, you.
Gemma what it the different between baguettes and what we call French sticks in Australia ? I love the crunchy outside and crispy inside. It brings memories of my childhood. Driving half an hour from the farm to the only bakery (next one was a 4hr drive), and buying a freshly baked warm French stick. Still warm 2.5cm thick slices, with butter, was our Sunday brunch. It brings so many childhood memories back.
They may be one and the same. Check the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
We don't get bread flour here , Can you please suggest any substitute? Can I use wheat flour instead?
Please reply 🙏
Measure 1 cup of all purpose flour. Remove 1½ teaspoons or 4 grams of all-purpose flour. Then add 1½ teaspoons or 5 grams of wheat gluten on top of the all-purpose flour. Sift the mixture. Hope this helps.
Hi, followed you info and didn’t get browning on the bread. Looked pale. Anything extra if browning doesn’t happen?
Gemma, after final shaping, can I put them in the fridge overnight and then bake them the next morning?
You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development.
Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days. If the dough has been chilled, the process of shaping them ‘wakes’ it up, which will help it rise when you proof it a second time, just before popping it into the oven.
τελεια μπαγκέτα!!!!!👍👍👍👍👍👍👍👍👍👍🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷
what's the best alternative to using cling wrap?
If you can find a shower cap that will stretch to cover this pan, that would help as it's reusable. I just don't have one that can cover it completely.
Hi Gemma , could you use these for hard rolls too . I’ve tried all your bread recipes artisian and I really love them . I bake every other day an artisian bread . Do you have a recipe for wheat haoggie rolls - thank you for all your awesome recipes .❤thank you Gemma for the great recipes 🤗❤
I don't have one for Hoaggie rolls, but I'll look into it. You can shape these www.biggerbolderbaking.com/no-knead-baguette-recipe/ into rolls too.
Ok, I am going to try the bread flour!!
Go ahead and give it a go! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
@@biggerbolderbaking Thanks!