NO-KNEAD FRENCH BAGUETTES
I was introduced to no-knead bread about 10 years ago. A friend gave me the recipe after I raved about it at a luncheon she hosted. In addition to the great taste, it was just so impressive to see the stack of baguettes in her kitchen, making it look as though I had just entered a French boulangerie… and then to be told that this bread couldn't be any easier to make, I knew I had to start baking these baguettes myself. As the story goes, an elderly neighbor of my friend gave her the recipe insisting that it be shared with absolutely no one--supposedly their little secret. Fortunately for me, my friend thought this was nonsense. I've been baking baguettes about once a week ever since. With the black, embossed aluminum Matfer French bread pans I use, (non-perforated--it's a very wet dough) I get 5 baguettes from the recipe. I wrap them up, toss them into the freezer and after rewarming in a 350˚F oven for about 20 minutes, I have homemade bread every night with dinner.