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
Scale
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
