Bucket Bread - Baguette
 
Prep time
Cook time
Total time
 
Author:
Recipe type: bread, pastry, baking
Serves: 4 loaves
Ingredients
  • 3 c. lukewarm water
  • 1½ T. granulated yeast
  • 1½ T. kosher or coarse salt
  • 6½ c. unsifted, unbleached, all-purpose white flour
Instructions
  1. Warm the water slightly, and pour into bucket container (or mixing container).
  2. Then add yeast and salt to the water. Don't worry about getting it all to dissolve.
  3. Mix in the flour - add all of the flour at once. Mix with a wooden spoon. Don't knead! You're finished with everything once it is uniformly moist.
  4. Allow to rise at room temp - approximately 2 hours - or up to as many as 5 hours. Cover with lid that fits well, but is not airtight. Refrigerate.
  5. One pound (grapefruit size portion) Boule dough for Baguette. Pizza peel: whole wheat flour
  6. Preheat oven to 450 degrees, with baking stone.
  7. Now you can use the dough at this point, I typically refrigerate then use because it is easier to work with.
  8. When ready to use dough, sprinkle the surface of refrigerated dough with flour. Pull up and cut off 1-pound piece of dough. Gently and quickly stretch the surface of the dough around to the bottom on all four sides, rotating as you go. Elongate and form into a cylinder 2 inches in diameter.
  9. Let the dough rest on the pizza peel (which can be whole wheat flour, all-purpose flour, or cornmeal depending on what type of bread you are making), about 20 minutes. Then quickly transfer to pizza stone. Add 1 cup water into broiler tray (or shallow baking tray) on bottom shelf of oven.
  10. Bake until the crust is nicely browned and firm to the touch.
  11. Allow to cool completely.
  12. *Cooking time and temp will vary for other bread types
Recipe by The Gingham Apron at https://www.theginghamapron.com/bucket-bread/