Almost No-Knead Baguette

• Vegan

• Baking & Spices

  • 1 tbsp Instant yeast
  • 8 cups King arthur all-purpose flour, Unbleached
  • 1 tbsp Table salt or 1.5 tablespoons kosher salt

• Liquids

  • 3 cups Water

Found on blog.surlatable.com

Description

Ingredients

• 3 cups lukewarm water
• 8 cups King Arthur Unbleached All-Purpose Flour
• 1 tablespoon table salt or 1.5 tablespoons kosher salt
• 1 tablespoon instant yeast

Directions

• Find a large (6-quart) bowl or bucket — youll use this for dough storage in the fridge. Lightly grease the bowl or bucket.
• Place the water directly into the bowl or other large container.
• Add the dry ingredients to the water and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.
• Knead the dough gently for a few minutes by hand; it’ll be very sticky. Or, knead for 1 to 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.
• Refrigerate overnight or up to seven days.
• Scoop out scant one pound of dough (about 1/4 of the batch or 14-1/2 ounces). Place on a greased work surface.
• Shape the dough into a rough, slightly flattened oval.
• Fold the dough in half lengthwise and seal the edges with the heel of your hand. Flatten slightly and fold lengthwise and seal again.
• With the seam-side down, cup your finger and gently roll the dough into a 15-inch log.
• Place the log seam-side down onto a lightly greased or parchment-lined baking sheet, or into the well of a baguette pan.
• Cover and allow the baguette to rise until its very puffy, about 1-1/2 hours. Toward the end of the rising time, preheat your oven to 450 degrees.
• Slash the baguette three or four times on the diagonal.
• Spritz the baguette heavily with warm water and bake until a very deep, golden brown, about 25 to 30 minutes. Remove from the oven and cool on a rack.