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This bread requires no kneading, only time to develop it's wonderful, glutinous flavour. Perfect for lathering with butter and serving on the side of soup with the perfect crisp crust.
Prep Time: 10 min
Additional Time: 12-20 hrs rest
Cook time: 40 min
Yield: 2 loaves
6 cup all-purpose flour
3 cup warm water
2 tsp yeast
2 tsp salt
The day before, mix together all ingredients in a large bowl, at least twice the volume of the ingredients to allow for expansion. Cover and let sit for 12-20 hrs.
The next day, sprinkle flour over the dough and punch down. Generously flour the counter top and turn your dough onto it.
Divide into two pieces and form each into a baguette. Place side by side on a parchment lined baking sheet. Let the loaves rise for 1-2 hrs.
Preheat oven to 450F.
Boil 2 cups of water. Pour into an oven-proof baking dish. Place on the lower rack inside the oven. Bake the bread on the top rack.
After 10 min remove the water. Continue to bake the bread for another 30 min.
Zhuzh it up!
Change up the flour - add two cups of whole wheat flour and reduce white flour to four cups to create whole wheat loaves.
This amazing recipe was written by Natalya Drozhzhuin. Find it on the website Momsdish.com :