Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads by Nancy Baggett

Author:Nancy Baggett
Language: eng
Format: mobi, epub, azw3, pdf
Tags: Food & Drink, Cakes, Baking - Confectionery, Baking, Methods, Cooking, General, Courses & Dishes, Courses & Dishes - Bread, Food & Drink: General, icing & sugarcraft, baking, Wine, Cookery, Bread
ISBN: 9780470399866
Publisher: John Wiley and Sons
Published: 2009-01-16T08:00:00+00:00

Second Rise If the dough is sticky, working in the bowl, lift and turn it while dusting with and smoothing in more flour until stiffened and easy to handle; don't worry if it is not completely deflated. Divide the dough in half (preferably with oiled kitchen shears), placing each portion on a flour-dusted work surface. Let rest for 10 minutes.

Dusting with flour as needed to facilitate handling, shape one portion into a rough log, then press out the dough into a 7 x 11-inch evenly thick rectangle. Working from a 7-inch side, lift up and fold the rectangle into thirds as if folding a business letter. Again press out into a rectangle; then working from an 11-inch side, roll up tightly into a log. Carefully press and pinch the seam tightly closed all along the length of the log. Dusting with flour as needed, roll the log back and forth on the surface, stretching and smoothing it out from the center until evenly thick and about 13½ to 14½ inches long. (For a bâtard, roll and stretch out until about 10 inches.) Transfer to an oiled metal baguette tray (or to a well-oiled, homemade foil tray set on a baking sheet—see To Make a Baguette Tray). Repeat the shaping with the second portion. Using a single-edged razor blade if possible, or well-oiled serrated knife or kitchen shears, make four or five 3-inch-long, ¼-inch-deep, evenly spaced slashes on a slight diagonally along each loaf. Brush or spray the tops with oil. Tent the pan (or homemade tray) with nonstick spray—coated foil.

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