Rosemary Olive No Knead Baguettes
Quick and surprisingly easy to make, these rustic Rosemary Olive No Knead Baguettes are studded with briny black and green Kalamata olives and fragrant fresh minced rosemary.
Servings: 2 skinny loaves
Calories: 1320kcal
Equipment
Ingredients
- 500 ml water warm, 105-110℉, 2 cups
- 9 grams sugar 1 teaspoon
- 12 grams salt 2 teaspoons
- 14 grams Active dry yeast 2 envelopes
- 540 grams all-purpose flour 4 cups
- 100 grams kalamata olives about 4 oz, pitted
- 2 tablespoons rosemary leaves roughly cut
- 120 grams all-purpose flour 1 cup, for work surface and as needed if dough too wet
Instructions
- Using a small bowl, mix the warm water, sugar and the active dry yeast to proof for about 5 -10 minutes, or until bubbly on the surface.500 ml water, 14 grams Active dry yeast, 9 grams sugar
- Remove any pits in the olives and roughly mince the fresh rosemary.
- Using a large mixing bowl combine the flour, salt, and the water/yeast mixture. Add the prepared olives and minced rosemary.12 grams salt, 540 grams all-purpose flour, 100 grams kalamata olives, 2 tablespoons rosemary leaves
- Mix with a dough stirring tool or a spatula, scraping the sides and mixing until no flour remains. The dough will be pretty high moisture.
- Cover with a cloth or disposable shower cap and set in a warm location to bulk rise for 90 minutes.
- After the 90 minutes has elapsed, preheat the oven to 475℉ and line a rimmed baking sheet with parchment paper, or a perforated baguette pan.
- Tip the dough out onto a floured surface using the remaining 1 cup of flour. If too moist to handle easily, mix in some of the extra flour.120 grams all-purpose flour
- Using a bench cutter or a knife, cut the dough into 2 portions.
- Handling sparingly, pull each portion of dough, gently twisting, to lengthen into a baguette.
- Transfer to the parchment lined pan or the perforated baguette pan.
- Bake for 20 to 25 minutes, until golden crusted. Cool before cutting.
Notes
- Don't Rush the Rise: The long, slow fermentation is key to the no-knead method. Resist the urge to speed it up, even if it takes longer than expected, especially in cooler environments.
- Handle Gently: Once the dough has risen, handle it as little as possible. This preserves the air bubbles, which contribute to the baguette's airy texture.
- Achieve Good Steam: For a crispy crust, steam is crucial during the initial baking. Place a pan of hot water on the bottom rack of your oven when you preheat it, or spritz the oven walls with water when the baguettes go in.
- Don't Forget to Score Use a sharp knife or a bread lame to make quick, decisive cuts on the dough just before baking. This helps control expansion and creates those classic baguette ears.
- Cool Completely: While tempting, wait until the baguettes are completely cool before slicing. Cutting them while warm can make the interior gummy and affect the final texture.
Nutrition
Calories: 1320kcal | Carbohydrates: 262g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 3129mg | Potassium: 461mg | Fiber: 13g | Sugar: 6g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 16mg
