I’d explain about the water, the flour, the centuries old
starters, and the steam-injected ovens. I told them what I’d been told; that it
was simply impossible, or as the French say, “impossible!”
amazement, not only was it possible, it was really pretty simple. The key is
water. That goes for the dough, and the baking environment. The dough must be
very sticky, as in hard-to-work-with sticky. This is nothing well-floured
fingers can’t conquer, but I did want to give you a heads-up.
Besides the water content in the dough, the oven must also
be moist. This humidity, in addition to some occasional misting will give the
crusty baguettes their signature look. How does this work? You know how when someone
pours water on the rocks in a dry sauna, and suddenly it feels way hotter? It
probably has something to do with that.
that real, authentic, freshly-baked baguette is now an everyday reality. One
thing worth noting; I adapted this no-knead version from a recipe I found here
last year. The original is in metric, so I’ve converted it, but also included
the original flour and water units in case you want to get it exact. I hope you
give this easy, and so not impossible baguette recipe a try soon. Enjoy!
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
plastic 1 to 1/2 hr or until almost doubled
minutes during cooking time
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