Post by Derek on Aug 23rd, 2020 at 3:52pm
No Knead Baguette
Ingredients (Makes two)
2 cups wheat flour
1 teaspoon bread improver
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 tablespoon dry yeast
250 ml warm water
1 teaspoon olive oil
Method
Place all dry ingredients into a bowl and mix. Add three quarters of the water and the oil and mix well. Keep adding half of the water left at a time until you have a moist stiff dough. You may not need all the water.
Cover with cling wrap and set aside to rise and double in size. Normally around 40 minutes
Remove dough to a floured area and fold over several times to expel the air. Divide the dough in two and stretch out to a sausage shape. Place on a greased tray
Allow to rise again for around 40 minutes until double in size. Spray lightly with water and sprinkle over some sesame seeds.
Cook in a preheated camp oven for 30 to 35 minutes until crusty brown
Two nice baguettes
Crusty on the outside with a lovely airy soft centre
Lunch topping of butter and mature cheddar with fig, date and balsamic chutney
Ingredients (Makes two)
2 cups wheat flour
1 teaspoon bread improver
3/4 teaspoon salt
3/4 teaspoon sugar
1/2 tablespoon dry yeast
250 ml warm water
1 teaspoon olive oil
Method
Place all dry ingredients into a bowl and mix. Add three quarters of the water and the oil and mix well. Keep adding half of the water left at a time until you have a moist stiff dough. You may not need all the water.
Cover with cling wrap and set aside to rise and double in size. Normally around 40 minutes
Remove dough to a floured area and fold over several times to expel the air. Divide the dough in two and stretch out to a sausage shape. Place on a greased tray
Allow to rise again for around 40 minutes until double in size. Spray lightly with water and sprinkle over some sesame seeds.
Cook in a preheated camp oven for 30 to 35 minutes until crusty brown
Two nice baguettes
Crusty on the outside with a lovely airy soft centre
Lunch topping of butter and mature cheddar with fig, date and balsamic chutney
