These no-knead, cold-proved durum baguettes are a joy to make and even better to eat.
Perfect with summer barbecues, warming winter soups, alongside salads or as part of a starter.
The dough is quickly stirred together in a bowl – in fact the very bowl it proves in – which means minimal washing-up. I use a lidded plastic food container, which makes the process even easier.
The baguettes are made with a combination of plain flour and durum wheat, which gives the bread a wonderful crumb and texture.
This is the recipe to turn to when you want freshly baked bread without the effort.
No-knead overnight durum baguettes
A recipe for no-knead, cold-proved baguettes made with durum wheat.
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Ingredients
- 12 g fresh yeast
- 400 ml cold water
- 2 tbsp oil
- 425 g plain flour
- 100 g durum wheat flour
- 12 g salt
- Flour for shaping and dusting the tops
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Method
Day 1
- Stir the dough together directly in the container it will prove in.Make sure it is large enough for the dough to rise. I mix the dough in a 3-litre lidded plastic food container.
- Dissolve the yeast in the water, add the oil, both flours and the salt, and stir the dough together well with a spoon. Make sure all the flour is worked into the dough.If needed, wet your hand with a little water and help the dough along.If the dough seems too firm, you can add up to 50 ml extra water – add it a little at a time. Different flours absorb water differently.
- Put the lid on and leave the dough to rise on the kitchen counter for about half an hour before it goes into the fridge overnight.
Day 2
- Take the dough out of the fridge and let it lose some of its chill while the oven heats up. Heat the oven to 230°C (conventional oven, top and bottom heat).*Use a baking steel if you have one – it gives a really good result. The baking steel must heat up in the oven. Alternatively, let the baking tray heat up in the oven.
- Tip the dough out onto a floured work surface and cut it into 3 equal pieces. A dough scraper makes this easy.
- Shape each piece into a long baguette. Use your hand and the dough scraper to shape the pieces.
- Place the 3 baguettes on a sheet of baking parchment and leave them to prove for another 30 minutes under a tea towel.
- Make a couple of deep slashes in each baguette, dust the tops with flour and bake in the oven for about 18-20 minutes.
- Serve them freshly baked, or let them cool slightly before packing them into bags.
Nutrition
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Hej
Kan de fryses? Hvis ja, hvordan varmes de bedst op igen?
Hej Anita
Det kan de sagtens ja:)
Du skal bare to dem op, og så varme dem i ovnen ved ca. 200 grader 8-10 minutter:)
Warm wishes, Dianna
Fantastiske flutes, kan de bages som boller?
Hej Lene
Så dejligt at høre – tusind tak for de søde ord 🙂
Og det kan du sagtens gøre ja 🙂
Warm wishes, Dianna
Tak for lækre flutes. Ikke sidste gang jeg bager dem. Meget hurtige og nemme og rigtig lækkert resultat. Tak
Hej Unna
Hvor er det dejligt at høre – tusind tak for dejlig feedback:)
Warm wishes, Dianna
Hvor mange timer skal dejen stå i køleskabet?
Hej Karim
Minimum 12 timers tid, men den kan sagtens stå længere 🙂
Warm wishes, Dianna
Virkelig lækre!
Hej Dianna
De smager skønt og har en lækker krumme.
Kan dejen tåle at stå i 2 nætter inden den bages?
Kh Kia
Hej Kia
Hvor er det dejligt du kunne lide dem 🙂
Det tænker jeg sagens du kan, men har desværre ikke prøvet 🙂
Warm wishes, Dianna
Desværre har du glemt salt i din opskrift, det er ca. 2 tsk.
Hej Birgit
Åhh for Søren, tak fordi du skriver det – jeg har tilføjet det på opskriften 🙂
Warm wishes, Dianna