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

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

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.

The result is a delicious bread you will have trouble controlling yourself around. The texture is soft and fluffy and the taste is slightly sweet but kind of salty.

Bread Loaves made with over-kneaded dough commonly end up with a hard crust and dry interior. Often upon cutting, slices will crumble. If your perfect bread loaf turns into a crumbly mess, don't worry. The overworked dough will work great when used as croutons or breadcrumbs.

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.

Buckwheat flour (best for breads). Amaranth flour (combine with other GF flours when baking. Best to use in pie crusts, bread and tortillas). Brown-rice flour (high in protein and fibre, and is great for using in cakes and cookies).

On top of two-ingredient dough's simplicity, the recipe's main selling point is the fact that it can be used to make lower Points versions of staples such as bagels, dinner rolls, and wraps. And because Greek yogurt is a ZeroPoint® food, the only Points you need to count come from the flour.

Once again, self-rising flour is not the same thing as all-purpose flour nor is it the same thing as cake flour, bread flour, or pastry flour. Self-rising flour is almost exactly like all-purpose flour, but it has added salt and leavening mixed into it.

What is the French law on baguette dough? ›

This law dictates that homemade bread must be made at the place of sale and further clarifies what ingredients are permitted in traditional French bread, specifically banning the use of pre-made dough for baguettes sold under the names of Baguette tradition, Baguette à l'ancienne, or Baguette de campagne.

First and foremost, the flour used in France is of very high quality. But the major difference between French and an American baguette is the fermentation process. Most French bakers use a poolish process, which consists of a mix of yeast and water that's allowed to ferment overnight.

The ordinary or standard baguette is longer, softer, puffier, and cheaper. The traditional baguette has a more pronounced flavor, is crustier and requires more work to make.

Whole wheat crust is best because it contains fiber that is more filling and will satisfy you sooner (think 2-3 slices rather than 5-6). If you have time and patience you can make whole wheat dough from scratch but I get terribly frustrated when trying to roll and stretch it out as it always ends up a mess!

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.