No-Knead Baguette
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Uploader Comments (gr0k)
Top Comments
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This isn't no-knead!
It's too watery, it DOESN'T rise enough, it's manhandled (poorly), and then conveniently stops BEFORE you see the final result.
I'm sure the what came out of that fancy oven was hard as a rock and basically inedible. That's why the video doesn't show it.
Sorry video, sorry recipe, sorry results. NOT a good testimonial for "I-foods..."
2 years ago 7
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I didn't see the final cooked loaves - I feel cheated!
2 years ago 5
All Comments (22)
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You seem to miss a whole bunch of the process: like what comes between, "Just let it sit for 20 minutes," and "we're at it our last time." Way incomplete.
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boy, you just fucked everything up didnt you grok. Go read about making no knead bread now.
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Use a serrated knife, and slice on an angle. cuts should also be deeper in middle of baguette
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I tried your recipe. My dough did not come out nearly as wet as yours & I weighed everything (according to the recipe in the link). Not sure what happened there...let's hope I didn't just waste a whole bunch of flour trying this...
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where's the finished product?
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I tried this technique yesterday. In fact soggy dough is good cos it make bread softer. Have u every tried Vietnamese Baguette which is much softer & more crunchy than French one.
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thats right, min 12 hrs resting, shape and rest again 2hrs, in a cast iron or very thick walled dish with lid and very hot oven.
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also, he still stretched the gluten manually.
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Oops, thanks. I fixed the category.
gr0k 4 years ago