Before the glorious days of my husband’s Como Bread, the bread we used to make was a super simple no knead bread. Still delicious, but much less work. Since we’ve broadened our bread making range, we’ve kind of forgotten about this deliciously easy little bread. Until I realized that I had an engagement party to go to on Friday and needed to make something delicious to bring but wouldn’t be home until 5:30 pm and my ride was showing up at 6:15 pm. My solution: bruschetta with a homemade baguette, which meant I needed to make a baguette.
Ok, I just bought a sweet baguette baking pan, but to be honest, it wasn’t for this kind of baguette. I have on my list of things to do (very soon) a Vietnamese Baguette. You know, the ones you need for banh mi… mmm bahn mi. Anyway, I definitely wouldn’t have time to make those for the party and although I’d like to make a true baguette for this bruchetta, I knew our no knead bread would be just as delicious. And easier.
Super easy. I just tossed together the flour, yeast, and salt, then mixed in the water. You don’t even need to proof the yeast, although as Dan watched me do this he said, “we did get better results when we proofed the yeast,” (and by “we” he meant “him”). This is why he took over the household bread making duties.
Once the dough came together, I covered it with a cotton towel and left it overnight.
The next morning before work, I uncovered the bowl to the nicely risen dough, then floured the same napkin that was covering it. I floured the top of the dough, because it’s pretty sticky, and then scooped it out onto the floured towel.
Then floured the top of the dough again and wrapped it up in the towel to continue rising. So it really only needs another 2 hours, but I was giving it about 11 since it was 7 am and I wouldn’t be home until closer to 6 pm to be able to bake it.
Once I got home from work, I unwrapped the grown dough napkin package, and kind of rolled / flopped it into a ‘baguette’ shape, then into the baguette pan to cook. To be honest, I was in a rush and totally didn’t take the time to shape this well before putting it in the pan. So do you need a baguette pan? Kind of, yes. Otherwise it’ll come out flat. It’ll still be super delicious, but the baguettes that we’ve made before just on baking sheets, they widen and flatten out by the time they’re done.
After about an hour at 400º, we had this delicious (although clearly not well shaped), baguette!
No Knead Bread
- 3 cups of flour
- 1 1/2 cups of water
- 1/4 teaspoon of fast rising yeast
- 1 teaspoon of salt
Mix flour, yeast, and salt together. Add water and mix until dough has come together. Cover with a cloth (100% cotton) napkin/towel and let rise overnight. When risen, remove towel, open, and flour it generously. Flour top of risen dough and scoop out of bowl (it will be very sticky) onto the floured towel. Flour the top of the dough and then wrap in towel. Let rise for another 2 hours.
Pre-heat oven to 400º.
Open towel and remove dough. At this point it can either be baked in a heated dutch oven for a nice loaf, or shaped into a baguette and baked in the baguette pan for an hour until beautifully browned.