No Knead Baguette Recipe
Introduction
This no-knead bread baguette recipe delivers a rustic, crispy loaf with minimal effort. Perfect for home bakers seeking delicious artisan bread without the fuss of kneading. Let the dough slowly ferment overnight for the best flavor and texture.
Ingredients
- 6 cups all-purpose flour (you may need more depending on the brand)
- 2 1/4 cups lukewarm water
- 2 tsp yeast
- 2 tsp salt
Instructions
- Step 1: The night before baking, mix the dry ingredients—flour, yeast, and salt—in a large bowl. Then add lukewarm water and stir until the dough comes together into a sticky mass. Cover the bowl with plastic wrap and leave it on the countertop for 12 to 20 hours to ferment.
- Step 2: The next day, your dough should be wet, sticky, and bubbly. Generously flour your hands and a baking sheet.
- Step 3: Carefully shape the dough into baguette forms. If the dough sticks, sprinkle more flour on your hands. You should be able to make about four baguettes. Place them on the floured baking sheet, sprinkle more flour on top, then cover with a towel. Let the dough rise in a warm spot for about one hour. Before baking, score the top of each baguette with a sharp knife.
- Step 4: Preheat your oven to 450°F with two racks installed. Fill a deep baking pan with 2 cups of hot boiled water and place it on the lower oven rack to create steam, which helps develop a crispy crust. Place the baguettes on the middle rack and bake for 10 minutes. Remove the water pan and continue baking for another 20 minutes, or until the bread is golden and crispy.
Tips & Variations
- For added flavor, try mixing in herbs like rosemary or thyme into the dough before the overnight rest.
- If you prefer a softer crust, skip the water pan for steam during baking.
- Experiment with whole wheat flour for part of the flour mixture for a heartier bread.
- Use a serrated knife for scoring to avoid deflating the dough.
Storage
Store the baguettes wrapped in a paper bag at room temperature for up to two days to maintain the crust. For longer storage, freeze the fully cooled bread in an airtight bag. Reheat in a 350°F oven for 10 minutes to refresh the crust before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well and can be mixed directly with dry ingredients without proofing. Use the same amount as indicated for active dry yeast.
Do I have to let the dough rest overnight?
The long fermentation improves flavor and texture significantly, but if you’re short on time, a shorter rise of 4 to 6 hours is possible, though the bread will be less developed in taste.
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No Knead Baguette Recipe
- Total Time: 12 to 20 hours 45 minutes
- Yield: 4 baguettes 1x
Description
This no-knead baguette bread recipe is perfect for home bakers who want to enjoy crispy, golden-brown baguettes without the hassle of kneading. With a long fermentation time, the dough develops rich flavor and bubbles, resulting in a wonderfully crusty exterior and soft, airy interior. Utilizing a simple mix-and-rest approach, this recipe produces about 4 baguettes, baked with steam for that professional crust.
Ingredients
For the No-Knead Baguette Dough
- 6 cups all-purpose flour (adjust as needed depending on the brand)
- 2 1/4 cups lukewarm water
- 2 teaspoons active dry yeast
- 2 teaspoons salt
Instructions
- Mix Dough: The night before baking, combine all the dry ingredients—flour, yeast, and salt—in a large bowl. Add the lukewarm water and stir until the dough just comes together. It will be wet and sticky. Cover the bowl with plastic wrap and let it sit at room temperature on the countertop for 12 to 20 hours to ferment and develop flavor.
- Flour Preparation: After the resting period, the dough should be bubbly and sticky. Generously flour your hands and the baking sheet to prevent sticking during shaping.
- Form Baguettes: Carefully transfer the dough onto the floured baking sheet. Using floured hands, shape the dough into baguette forms—this quantity makes about four baguettes. Sprinkle the loaves generously with flour and cover them with a clean towel. Allow them to rise in a warm place for about one hour, until slightly puffed. Just before baking, score the tops of the baguettes with a sharp knife to help shaping during oven spring.
- Preheat and Set Up Oven: Preheat your oven to 450°F (232°C) and arrange two racks—one in the middle and one near the bottom. Place a deep baking pan filled with about 2 cups of hot boiled water on the bottom rack to create steam, which helps develop a crispy crust.
- Bake the Baguettes: Place the baguettes on the middle rack and bake for 10 minutes with the water pan inside. After 10 minutes, carefully remove the water pan from the oven to stop steam production, then continue baking the bread for an additional 20 minutes or until the crust is golden brown and crisp.
Notes
- Adjust the flour quantity as needed based on the brand and humidity to achieve a sticky but not overly wet dough.
- For easier shaping, dust your hands and surface generously with flour.
- Use a sharp serrated knife or bread lame for scoring to ensure clean cuts.
- The steaming method (water pan in oven) is key to achieving the characteristic crispy crust of baguettes.
- This dough can also be refrigerated after mixing to extend fermentation for up to 24 hours for more complex flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: no knead bread, baguette, homemade bread, easy bread recipe, overnight bread dough, crispy crust bread, French bread
