No Knead Bread-Baguette Recipe
If you have ever dreamed of turning simple pantry staples into a bakery-worthy treat without breaking a sweat, the No Knead Bread-Baguette is exactly what you need. This delightful recipe transforms just a handful of ingredients into crusty, airy baguettes that rival those from a French boulangerie, all thanks to a slow rise replacing laborious kneading. With its golden crust, chewy interior, and utterly irresistible aroma, this No Knead Bread-Baguette will quickly become your go-to for fresh homemade bread that impresses every time.
Ingredients You’ll Need
These ingredients are straightforward yet crucial in creating that perfect rustic baguette texture and flavor. Each component plays a special role, ensuring your bread has the ideal crumb, crust, and subtle tangy aroma.
- All-purpose flour (6 cups): The base that provides structure and chewiness; depending on your brand, a little adjustment might be needed for perfect dough consistency.
- Lukewarm water (3 cups): Activates the yeast gently and creates a moist environment for fermentation.
- Yeast (2 teaspoons): Gives life to the dough, making it rise and develop that lovely airy texture.
- Salt (2 teaspoons): Magnifies flavor while controlling yeast activity for balanced fermentation.
How to Make No Knead Bread-Baguette
Step 1: Mix Dough
The magic begins the night before with a simple mixing of your dry ingredients and water. This hands-off step allows yeast to slowly awaken, releasing delightful aromas and bubbles that create a lively, bubbly dough by morning. Remember, patience is key here as the dough needs to rest between 12 to 20 hours at room temperature, transforming flour and water into a promise of crusty baguettes.
Step 2: Flour the Surface
Once your dough has risen beautifully and looks wet and bubbly, it’s time to prepare your workspace. Generously flour your hands and a baking sheet to prevent sticking—this is essential because the dough will be soft and sticky, and excess flour makes shaping easier without tearing that precious gluten network.
Step 3: Form Baguette Shapes
With floured hands, gently lift the dough and shape it into baguettes. You’ll find this dough forgiving and easy to work with—aim for two to three baguettes depending on your size preference. Sprinkling flour generously on top and scoring the dough with a sharp knife allows for beautiful expansion as they bake. Cover them lightly with a towel and give the dough a final rise for 1 to 2 hours in a warm spot.
Step 4: Preheat and Bake
Preheat your oven to 450°F (230°C) with two racks positioned inside. Place a deep baking pan filled with hot boiled water on the lower rack to create steam—that steam is the secret to a crisp, crackling crust on your No Knead Bread-Baguette. Bake the bread on the middle rack, removing the water after 10 minutes, and continue baking until the baguettes turn a gorgeous golden-brown color and produce that signature crispy sound when tapped.
How to Serve No Knead Bread-Baguette
Garnishes
A fresh No Knead Bread-Baguette pairs beautifully with a few simple garnishes. Brush with olive oil or melted butter for extra shine and flavor. Sprinkle coarse sea salt or herbs like rosemary and thyme for a fragrant finish that elevates every bite.
Side Dishes
Because of its airy crumb and crispy crust, this bread makes the perfect accompaniment to silky cheeses, earthy charcuterie, or vibrant vegetable soups. It’s also unbeatable dipped in garlic-infused olive oil or alongside a hearty ratatouille for a cozy meal.
Creative Ways to Present
Think beyond just serving as a loaf. Slice the No Knead Bread-Baguette thickly to toast and top with smashed avocado and chili flakes for a flavorful breakfast or live for open-faced sandwiches loaded with fresh veggies and spreads at your next lunch. Its versatility means it can shine in countless culinary moments.
Make Ahead and Storage
Storing Leftovers
Wrap leftover baguettes tightly in foil or a linen bread bag to preserve their freshness. Keep at room temperature to maintain that crusty exterior and soft interior, best enjoyed within two days for maximum enjoyment.
Freezing
If you want to save your No Knead Bread-Baguette for later, freezing is your friend. Slice beforehand and place the pieces in an airtight freezer bag. When you’re ready to enjoy, just toast or warm slices directly from frozen.
Reheating
For bringing back freshness on stale baguettes, sprinkle them lightly with water and heat in a preheated oven at 375°F for 5 to 10 minutes. This simple trick revives the crust and warms the crumb as if the bread just came out of the oven.
FAQs
Can I use whole wheat flour instead of all-purpose?
You can substitute whole wheat flour, but it will produce a denser and less airy baguette. To keep that beloved light texture in the No Knead Bread-Baguette, try mixing half whole wheat with half all-purpose flour.
Why does the dough need to rest for so long?
The long resting time allows the yeast to ferment slowly, developing complex flavors and creating air pockets without the need for kneading. This slow fermentation is the heart of the No Knead Bread-Baguette’s texture and taste.
Do I have to add water to the oven during baking?
Yes, adding hot water creates steam, which helps the crust turn crispy and golden. Without steam, your baguette might bake up dry or pale rather than that signature, perfectly crusty loaf.
Can I shape the dough earlier and bake later?
You can shape the dough and refrigerate it overnight for a slower second rise, which can enhance flavor. Just make sure to bring it back to room temperature before baking to ensure even cooking.
Is this recipe suitable for beginners?
Absolutely! The simplicity of the No Knead Bread-Baguette makes it ideal for anyone new to baking bread. No complicated kneading means less worry and a greater chance to impress with delicious results.
Final Thoughts
Making the No Knead Bread-Baguette is such a satisfying experience that offers a perfect balance of ease and bakery-quality taste. If you’ve been hesitant about baking your own bread, this recipe is a fantastic starting point that proves anyone can create something truly special at home. So grab your ingredients, embrace the slow rise, and prepare to fall in love with your homemade baguettes!
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No Knead Bread-Baguette Recipe
- Total Time: 12 to 20 hours 55 minutes
- Yield: 2–3 baguettes 1x
- Diet: Vegetarian
Description
This No Knead Baguette recipe delivers a classic French-style crusty bread with a tender and airy crumb, requiring minimal effort and no kneading. Perfect for home bakers seeking a rustic, delicious baguette with a crisp exterior and soft interior.
Ingredients
Dry Ingredients
- 6 cups all-purpose flour (adjust as needed depending on brand)
- 2 teaspoons yeast
- 2 teaspoons salt
Wet Ingredients
- 3 cups lukewarm water
Instructions
- Mix Dough: The night before baking, combine all the dry ingredients in a large bowl. Gradually add lukewarm water while mixing until the dough starts to come together. The mixture will be wet and sticky. Cover the bowl with plastic wrap and allow it to rest on the countertop for 12 to 20 hours to ferment and develop flavor.
- Flour Preparation: The next day, the dough should be bubbly and sticky. Generously flour your hands and a baking sheet to prevent sticking when handling the dough.
- Form Baguette: Carefully take the dough out and shape it into baguette forms, applying more flour to your hands if needed to prevent sticking. This recipe yields about 2-3 baguettes depending on size. Place the shaped dough on the floured baking sheet, dust them generously with flour, then score the tops with a sharp knife. Cover with a towel and let rest in a warm spot for 1 to 2 hours to rise.
- Preheat & Bake: Preheat your oven to 450°F (230°C) with two shelves installed. Place a deep baking pan filled with 2 cups of hot boiled water on the lower rack to create steam, which helps form a crispy crust. Place the baking sheet with the baguettes on the middle rack. Bake for 10 minutes, then carefully remove the water pan. Continue baking the bread for an additional 30 minutes or until the baguettes turn a golden, crispy brown.
Notes
- The resting time for the dough can be between 12 to 20 hours depending on your schedule; longer fermentation enhances flavor.
- If the dough is too sticky to handle, add more flour sparingly to your hands and the work surface.
- Scoring the baguettes is important for proper expansion during baking.
- Using steam in the oven creates the signature baguette crust.
- Allow the bread to cool completely before slicing to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: No Knead, Baking
- Cuisine: French
Nutrition
- Serving Size: 1/8 of recipe (approx. 1/3 baguette)
- Calories: 210 kcal
- Sugar: 0.2 g
- Sodium: 300 mg
- Fat: 1 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: No Knead Bread, Baguette Recipe, Easy French Bread, Homemade Baguette, Rustic Bread, Crispy Crust Bread
