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No-knead small baguette from Leite's Culinaria by Jim Lahey

  • bread flour
  • active dry yeast

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Notes about this recipe

  • L.Nightshade on April 10, 2018

    No-knead baguettes. What a mess! Yeah, they turned out OK, but sheesh! The dough was like a sticky, elastic liquid. (I could describe it better in two words, but it would be too gross.) After 20 hours at a cool room temp, it was still liquid, so it spent a couple hours in the proofing oven, heated to 100º, then turned off. That made it bubble like a tar pit (see photo) but that’s about it. So I finally just divided it into four blobs, and stretched them out. I left one plain, dotted one with cherry tomatoes, one with grapes, and I seeded one. They took a long time to bake, in convection at 450º, about 20 minutes or more. But they’re good! Crispy chewy crust, moist but sturdy interior, lovely taste. Even so, looking at the mess in my kitchen, I think I’ll go back to the bread machine!

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