Steam Combi Recipe: No Knead Baguettes

Though this recipe takes a long time, it only requires a few minutes hands on and is very easy. The key to a super crust is the steam and a hot oven preferably with a baking stone.

In most ovens you will put the stone on a rack and it will take 30 minutes to an hour to absorb enough heat  If you are lucky enough to have a Smeg oven with a baking stone on the base this will take less than half that time to heat up.

METHOD

1. Mix dry ingredients well in large bowl.
2. Add water and mix well. End of wooden spoon works well. It seems too wet and then turns to a shaggy mess.
3. Using your hands in the bowl pull the edges of the dough toward the middle to “fold”.
4. Repeat 4 times rotating then form ball in bowl. Cover and leave to rest for 45 minutes.
5. Fold dough again, pulling the dough up and folding over, repeating around the bowl .
6. Rest 45 minutes.
7. Repeat again twice making 3 hours of fold and rest.
8. Turn oven on to 240c with high humidity .
9. Place stone in oven if you have one.
10. Sprinkle work surface liberally with flour.
11. Divide dough into two pieces.
12. Press each piece lightly into rectangle and fold over twice into fat log. This is the pre-shape.
13. Rest 15 minutes covered lightly with cling wrap.
14. Press out dough and fold into log pressing with the back of your hand to seal.
15. Roll out into baguette length log .
16. Place on floured couche, teatowel or baking paper.
17. Fold up couche between each log to maintain shape.
18. Leave 30 minutes to rise.
19. Slash each log diagonally down the top with a very sharp knife.
20. Carefully transfer to stone or oven tray .
21. Bake 16-20 minutes or until golden and crispy .
22. Cool slightly before cutting