Two Ingredient Dough Baguette Recipe (2024)

FAQs

Is two ingredient dough any good? ›

The baking powder in the self-rising flour gives the dough its quick rise; yogurt makes it tender and pliable for easy rolling. 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.

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

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. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.

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

Tip #1: Don't add too much extra flour. The amount of flour you need to bring the dough together into a smooth, elastic, and cohesive ball will depend on your kitchen environment. If the dough is tacky, or even a little sticky, don't worry. It will absorb moisture as it rests and rises.

Overall, the ideal flour for baguettes should have a moderate protein content, a fine texture, and should be of high quality. While traditional French type 55 flour is the ideal choice, a combination of all-purpose and bread flour can also work well in its place.

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.

There's no need to let it rest! Top and bake how you would normally — we like to use a 500 degree F oven with a preheated baking stone on the bottom rack. You can also refrigerate the dough up to two days and let it come to room temperature before rolling out.

What does two ingredient dough taste like? ›

I will say if you eat the dough alone, in my opinion, it does have a slightly sour taste of the yogurt, but it didn't bother me. I had my dad try it, who was a bigger skeptic than me, and he loved it and couldn't even taste the yogurt which shocked me. Bonus- the extra protein you get from the yogurt too, which I love.

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.

48 Milk in Bread Baking

In the dough stage, milk increases water absorption. Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively.

With just self-rising flour and plain Greek yogurt, you can make almost any bread-based creation you can think of. Thick, Greek-style yogurt gives the dough its moisture and tenderness, while the leavening agents in the flour allow the dough to rise without yeast.

The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.

Whole wheat flour is higher in fiber and nutrients, making it a healthier choice. Cauliflower Crust: Create a low-carb, gluten-free pizza crust by using cauliflower rice as the base. Mix cauliflower rice with egg and cheese to form a dough, then bake it into a crust.

Flour provides structure to the bread, water gives the moisture and helps in binding all ingredients together. Yeast is the leavening agent and helps in fermentation of the dough. Salt provides some taste along with controlling the activity of yeast.

thought only: homemade dough is better than frozen pizza dough balls. But making your own dough right within the restaurant can not only cost you in time, but in taste, too. And if you want to give your customers the best dough, frozen dough products are, believe or not, the best way to go.