The Easiest No Knead Baguette Recipe

Introduction

This no knead baguette recipe is perfect for home bakers who want a crispy, golden crust and a soft, airy crumb without the fuss of kneading. With just a few simple ingredients and a bit of patience, you can enjoy fresh, bakery-style baguettes right from your oven.

Ingredients

• 3 cups (15 oz/426 g) bread flour
• 1 ½ teaspoons salt
• 1 teaspoon granulated sugar
• ¼ teaspoon instant yeast
• 1 ½ cups (12 fl oz/360 ml) lukewarm water

Instructions

1. Step 1: In a large bowl, stir together the flour, salt, sugar, and yeast. Add the lukewarm water and mix using a wooden spoon or your hand until the dough forms a sticky ball with no dry flour left.
2. Step 2: Cover the bowl and let the dough rest at room temperature for 12 to 18 hours. It’s ready when the surface is dotted with bubbles and has doubled in size. You can also refrigerate it for up to 2 days before continuing.
3. Step 3: Generously flour your work surface and scrape the dough onto it. Gently pull the dough from the outside toward the center a few times to knock out excess air.
4. Step 4: Divide the dough into two pieces, about 375 g (13 oz) each. Fold the sides inward and pinch in the center, then fold the top and bottom towards the center to form a chunky rectangle. Turn it seam side down, cover with cling wrap and a kitchen towel, and let rest for 60 minutes.
5. Step 5: Place a floured kitchen towel on a baking tray. Turn the dough over seam side up, fold the top and bottom edges to the center, and then fold the dough over to pinch the seam closed. Roll gently to form baguettes about 14 inches (35 cm) long, tapering the ends into points.
6. Step 6: Place the shaped baguettes seam side up on the floured towel. Lightly dust with flour if sticky, cover with cling wrap and a kitchen towel, and proof for 45 to 60 minutes until a gentle poke holds an impression.
7. Step 7: Preheat the oven to 450°F (225°C) with a rack in the center and line a baking tray with parchment paper about 30 minutes before baking.
8. Step 8: Carefully transfer the baguettes seam side down to the baking tray, stretching them gently to about 17 inches (43 cm). Score each baguette with a sharp blade or knife.
9. Step 9: Bake for 20 to 25 minutes until the crust is golden brown. Let cool on the baking tray for at least 30 minutes before slicing and serving.

Tips & Variations

• Use bread flour for best texture; all-purpose flour will yield a softer crust.
• If your dough is too sticky to handle, lightly dust your hands and workspace with flour during shaping.
• For extra crispiness, place a pan of water in the oven during baking to create steam.
• You can freeze the baked baguettes wrapped tightly for up to 8 weeks; reheat in the oven for best results.

Storage

Store cooled baguettes at room temperature in a paper bag or airtight container for up to 3 days. To refresh, reheat in a 350°F (175°C) oven for 5 to 10 minutes. For longer storage, freeze baked baguettes wrapped well in plastic wrap and foil for up to 8 weeks. Thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but dissolve it in a little lukewarm water first and allow it to activate before mixing into the dough.

Do I have to proof the dough for 12 to 18 hours?

Proofing overnight allows the dough to develop flavor and a light texture, but if short on time, you can proof for a minimum of 8 hours though the taste and texture may be less developed.

The Easiest No Knead Baguette Recipe

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★★★★★

4.7 from 84 reviews

This is the easiest no-knead baguette recipe that yields a crusty, golden-brown French-style baguette with minimal effort. Using a simple dough made from bread flour, salt, sugar, instant yeast, and lukewarm water, the dough is left to rise slowly overnight and requires no complicated kneading. The result is a beautifully textured bread with a chewy crumb and crisp crust perfect for sandwiches or alongside your favorite dishes.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 13 to 18 hours 45 minutes
• Yield: 2 baguettes, approximately 17 inches each 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups (15 oz/426 g) bread flour
• 1 ½ teaspoons salt
• 1 teaspoon granulated sugar
• ¼ teaspoon instant yeast

Wet Ingredients

• 1 ½ cups (12 fl oz/360 ml) lukewarm water

Instructions

1. The Day Before – Mixing the Dough: In a large bowl, stir together the bread flour, salt, sugar, and instant yeast. Add the lukewarm water and use a wooden spoon or your hand to mix until a sticky dough forms with no dry flour remaining.
2. First Rise (Fermentation): Cover the bowl and let the dough rise at room temperature for 12 to 18 hours until doubled in size and bubbly. You can also refrigerate it for up to 2 days after this period if needed.
3. Preparing for Shaping: Generously flour your work surface and scrape the dough out. Gently fold the dough from the edges towards the center a few times to degas it.
4. Dividing and Pre-shaping: Divide the dough into two equal pieces (about 375 g each), fold the sides inward and pinch, then fold top and bottom to create a chunky rectangle. Turn seam side down, cover, and let rest for 60 minutes.
5. Shaping the Baguette: Flour a kitchen towel on a flat baking tray and dust it with flour. Turn each dough piece seam side up and fold the top and bottom sides to the center, pinching the seams together. Then roll the dough gently into a 14-inch baguette shape tapering the ends to points.
6. Second Rise (Proofing): Place shaped baguettes seam side up on the floured towel, dust lightly with flour if sticky, and cover loosely. Let them proof for 45 to 60 minutes until a gentle finger poke holds an impression.
7. Preheating the Oven: About 30 minutes before baking, preheat the oven to 450°F (225°C) with a rack in the center and line a baking tray with parchment paper.
8. Final Preparation and Scoring: Carefully invert the proofed baguettes seam side down onto the parchment-lined tray, gently stretch to approximately 17 inches, straighten, and then score the tops with a sharp blade or knife.
9. Baking: Bake the baguettes for 20 to 25 minutes until crusty and golden brown.
10. Cooling and Storage: Allow the baguettes to cool on the baking tray for at least 30 minutes before slicing. Store at room temperature in an airtight container for up to 3 days or freeze for up to 8 weeks.

Notes

• Use bread flour for best structure and crust development.
• Do not skip the long fermentation; it develops flavor and texture.
• Be gentle when handling the dough; it’s sticky and delicate due to no kneading.
• Use a sharp blade to score the baguettes for better oven spring.
• If dough springs back when poked, allow more proofing time before baking.
• Cooling completely before slicing prevents a gummy crumb.
• Store leftover baguettes in a paper bag inside an airtight container for best texture retention.

Keywords: no knead baguette, easy baguette recipe, homemade baguette, French bread, simple bread recipe, crusty baguette