No-knead homemade sandwich baguettes
Simple homemade sandwich baguettes with no kneading, no stand mixer and no olive oil. Crispy on the outside, soft on the inside, and perfect for sandwiches for work, school or dinner.
Prep time
2 godz. 30 min
Cook time
25 min
Total
2 godz. 55 min
Servings
4
Difficulty
Łatwy
Ingredients
Dough
- 360 gwheat flour
- 235 gwater
- 9 gfresh yeast
- 7 gsalt
Instructions
- 1
Pour the water into a bowl, add the fresh yeast and stir until it dissolves.
- 2
Add the flour and salt. Mix just until the ingredients come together. There's no need to knead for long. The dough can be slightly sticky, and that's fine.
- 3
Cover the bowl and set the dough aside for about 2 hours, until it has clearly risen.
- 4
After that, transfer the dough onto a lightly floured surface and divide it into 4 pieces.
- 5
Shape each piece into a small baguette.
- 6
Place the baguettes on a baking sheet lined with baking paper, cover, and set aside for 15-30 minutes.
- 7
Score the baguettes with a sharp knife.
- 8
Bake at 220°C, top-bottom heat, for about 25 minutes, until the baguettes are golden and crisp.
- 9
Once baked, set the baguettes on a wire rack to cool slightly.
Tip
If you want an even crispier crust, you can lightly spray the baguettes with water before baking. You can also heat an empty metal tray on the bottom of the oven and, once the baguettes are in, pour a little boiling water onto it to create steam. Don't pour water directly onto the oven glass or heating element.
Common mistake
Don't add too much extra flour while shaping. The dough can be slightly sticky, but that's exactly what keeps the baguettes soft inside after baking.
Serving suggestion
These baguettes are great for sandwiches with lettuce, ham, cheese, cucumber or your favorite fillings. They're good for work, school, dinner, or as homemade bread served with soup.
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