No-Knead Rustic Italian Baguettes

Ingredients

• 540 g Bread flour or all-purpose flour (Reserve some for generously flouring the work surface.)
• 2 cup Warm water
• 7 g Instant yeast (7 g; rapid-rise yeast may also be used.)
• 2 tsp Salt (Kosher or pink Himalayan salt may be used.)
• 1 g Sugar (A pinch.)
• Butter (For serving, if desired.)

Steps

1. 1

   Add the warm water, instant yeast, and a pinch of sugar to a mixing bowl. Whisk briefly, then let the mixture stand for 5 minutes.

2. 2

   Add the salt and flour to the yeast mixture. Stir until the flour is incorporated and no dry spots remain; the dough does not require kneading.

3. 3

   Cover the bowl and place it in a warm, dry spot. Let the dough rise for about 1½ hours, or until it is ready and visibly risen.

4. 4

   Generously flour a work surface. Turn the dough out onto the floured surface, handling it gently, and shape it into a rough rectangle with a few gentle folds or flips.

5. 5

   Cut the dough lengthwise into 2 pieces.

6. 6

   Gently twist each piece and place the two shaped baguettes on a baking pan.

7. 7

   Bake at 465°F (240°C) for 25–30 minutes, until the baguettes are beautifully browned.

8. 8

   Let the baguettes cool for a little while before slicing. Serve warm, optionally with butter.

Notes

The transcript mentions that the creator used an oven proof setting and that the dough was ready after about 1 hour, but the written method specifies a 1½-hour rise; the written method was followed. The transcript also mentions checking the bread around 20–25 minutes and baking at 460°F, while the written recipe specifies 465°F (240°C) for 25–30 minutes; the written recipe was followed.

Nutrition per serving

• bread
• baking
• Italian
• vegetarian
• no-knead
• beginner-friendly
• from-scratch
• make-ahead-friendly