Two Ingredient Dough Baguette Recipe (2024)

FAQs

Is 2 ingredient dough healthier? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

French bread is different from Regular Bread

So instead, it's usually just flour, water, yeast, and salt. French bread is also made very differently than sandwich bread. The dough is shaped into long narrow loaves before baking, whereas sandwich bread doughs are kneaded and raised at least twice before shaping.

So, how'd be best the competition? As Netry told Le Monde, it all comes down to a good Sourdough starter, "a good long fermentation," careful baking time, and some love and some passion, of course."

Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

How does sugar affect bread dough? Sugar acts as a liquefier. It absorbs water, weakens the gluten structure, and makes the dough looser. The dough expands more when baking achieving an airier and softer crumb.

Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

Self-rising flour and all-purpose flour have similar properties with two key differences: ingredients and uses. Ingredient-wise, self-rising flour contains all-purpose flour, salt, and baking powder, while all-purpose flour only contains ground endosperm.

It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

The French bread law

The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.

Why are French baguettes so good? ›

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

That's due to the fact that baguettes contain almost no fat (like added oil or butter), which other breads have that allows for moisture to stay trapped in for longer. With no fat, the moisture in the soft interior of your baguette stands no chance against the outside air.

Baguette or pain courant, which is what we typically call “French bread,” would be more of a commercial style (cottony texture and yeasted) whereas baguette de tradition would be more of the long-fermented style.

Use steam: To create steam in your oven, place a tray of hot water on the bottom rack of your oven or spray water on the sides and bottom of the oven right before putting the bread in the oven. The steam helps create a crisp crust on the bread.

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer. The best way to do this is to lower the temperature of your oven slightly and bake a few more minutes to achieve the same color you would have at the higher temperature.

Wholegrain flours like wholewheat, rye or oatmeal add flavour, texture and fibre so are healthy choices.

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

The short answer is no. Eating raw dough made with flour or eggs can make you sick.