Baguette NO KNEAD

This is a tribute to my mother in law Victoria, a true masterchef and my mother Helga, comfort food specialist. Included are all the recipes they prepared, some original recipes from professional chefs, my own creations/favorites, and several entries on knowledge I collected over the years about health/nutrition/medical conditions/home remedies. You will find answers to every common health issue browsing through my collection.

Bread Flour 3 cups

Salt ½ teaspoon

Yeast 1 teaspoon "Bread Machine Type"

Water "room" 14 oz

oven: regular setting NOT CONVECTION

oven prep: place water filled oven proof dish (rameken/mini loaf/flat pan) below lower shelf at the OVEN BOTTOM (creates steam for crust development)

bake in: perforated baguette pan or baker's couche (thick linen fabric)

1st version: 8 hours rising = pre-heat to 450°

2nd version: 4x45 min+++ = pre-heat to 400°

3rd version: SESAME BREAD STICKS 325° pre-heated for 25 min

oven place: BOTTOM RACK, just above the shallow water dish below that rack on oven bottom

1st version: bake 25 min + then allow to cool completely on wire rack

2nd version: bake 8 min + then turn tray around for even cooking + bake another 8 min or until golden

mix dry ingredients first + then add water + use WOODEN SPOON handle

really sticky guey consistency like porridge

rest dough 7 to 12 hrs covered w/plastic wrap in bowl on counter top/in microwave (no heat just the place)

OR: FOUR 45 min dough raise cycles, in between each you "fold the very sticky dough on countertop with "wet hands/wet spatula" (this technique adds flavor) (ONLY USE FLOUR at the LAST Step, after the four rises, cut dough into 4 parts + form loafs (video at about 6 min) + cover w/lightly oiled cling wrap for 15 min. + prep "baker's couche" + remove cling from individual dough pieces, sprinkle with flour+form into final baguette shape+place in "couche fold + repeat process with all four + cover with "tea towel" + let rise 20 min + another 12 min (while oven pre-heats to 400°) + transfer baguette doughs to lightly oiled pale/flipping board (cardboard covered in aluminium foil) + flip onto baking sheet + SPRAY e/WATER on baguettes inside oven before scouring + spray more into oven (makes extra crispy) + www.youtube.com/watch?v=m08i8oXpFB0

gently pour very sticky batter onto PLENTY of FLOUR covered wood board

sprinkle more flour onto top of sticky mess (super hard to handle)

knead (fold over) into uniform ball + separate into TWO baguettes (use scale)

stretch/lift/stretch motion into baguette shape (sprinkle more flour if needed) + lay into form

rest another 1 to 1½ hours on counter top in baguette form, covered with towel

JUST BEFORE YOU PLACE loafs into oven (otherwise it's going to sink)

with a razor blade, give each loaf one lengthwise center SCOUR, NICE + DEEP (still very sticky dough)

(traditional baguette look = 4 scours @ 45° angle)

dump risen dough into pre-heated baking dish

with pair of scissors give it a "tow-handed garden shearing" type of quick cuts 3 to 5

(closed dish = bread rises more no lid = crispier top, lower rise)

BAGUETTE version 1: youtu.be/WFTrx2QXTDk

BAGUETTE version 2: youtu.be/m08i8oXpFB0

BAGUETTE forming: youtu.be/4yp8UhNnj-w Professsional start aprox.3 min

JULIA CHILD french br: youtu.be/9iH3hjDUhWw shaping technique around 13 min

SESAME BREAD STICKS: youtu.be/jVo455WQUHg (apply sesame seeds after initial dough forming + place on baking paper covered bake sheet + allow to rise 45 min + then bake at 325° pre-heated for 25 min MIDDLE RACK + take out bake sheet onto counter + flip each stick over + bake another 25 min

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