Baguettes sin amasado, para principiantes. Ricas y crujientes

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Prepare a sticky dough and let it rest covered for 15 minutes.

After 15 minutes, the dough is still sticky. Use a spoon to make folds by pulling the dough from the sides towards the center, doing this 10-15 times.

Cover the dough again and let it rest for another 15 minutes.

After the second 15 minutes, the dough is less sticky. Continue making folds using the spoon or your hands, pulling the edges towards the center and covering it again to rest.

After resting, place the dough in the refrigerator for 10 hours.

Remove the dough from the refrigerator and let it come to room temperature for 30 minutes before shaping the baguettes.

Divide the dough into three equal pieces.

Take each piece and stretch it into a rectangle, allowing the dough to fall by its own weight.

Sprinkle a little flour on top, cover, and place in the oven to bake.

After baking, transfer the baguettes to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens