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. Once blended, you can work with it immediately, too.

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.

Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

This 2-ingredient pizza dough is fast and easy to make and tastes great! Greek yogurt is the secret ingredient and baking the crust at a higher temperature is the key to making this the perfect pizza. It doesn't get any easier than this folks. Brush dough with olive oil, add your favorite toppings, and enjoy!

The dough expands more when baking achieving an airier and softer crumb. It also makes it stickier and a little harder to work with. Of course, it makes the bread sweet too. Besides that, it makes the crust caramelize faster when baked, so baking temperatures should be adjusted when using sugar.

The yogurt is usually added to dough to tenderize it. Because of its acidity, yogurt will relax the gluten, thus making the bread more tender.

Yes, you can refrigerator two ingredient dough. Store it in an air tight container, place it in the fridge for up to two days and let it come to room temperature before rolling out. This yogurt dough can also be frozen. Thaw before using.

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.

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.

French bread is wider and longer than a baguette, with a much softer crust. It doesn't require any special equipment to make and it's just as versatile as a baguette, but its soft outside makes it perfect for toast or garlic bread.

Is baguette dough the same as bread dough? ›

While most bread has a fairly high water content (usually around 40 percent), the water content of baguettes is much higher — usually about 50 percent. That gives baguettes their light and airy texture, which also means they dry out quickly.

Each creation packs the flavor of your favorite deli bagel or donut-shop pastry but with 90% fewer carbs and a whopping 250% more protein. And that shift in 2 ingredient dough gives us both expected and surprising advantages when it comes to slimming down.

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.