No Knead Baguette Recipe

Introduction

This no-knead bread-baguette recipe is perfect for home bakers who want delicious, crusty bread without the fuss of kneading. With just a few simple ingredients and an overnight rise, you’ll get beautiful, bakery-style baguettes that are crispy on the outside and soft inside.

Ingredients

• 6 cups all-purpose flour (may need more depending on brand)
• 2 1/4 cups lukewarm water
• 2 teaspoons yeast
• 2 teaspoons salt

Instructions

1. Step 1: The night before, mix together the dry ingredients: flour, yeast, and salt. Add lukewarm water and stir until the dough just comes together. Cover the bowl with plastic wrap and leave it on the countertop for 12 to 20 hours.
2. Step 2: The next day, the dough will be wet, sticky, and bubbly. Generously flour your hands and a baking sheet to prevent sticking.
3. Step 3: Shape the dough into baguette forms. This recipe yields about 4 baguettes. If the dough sticks, add more flour to your hands while shaping. Place the baguettes on the floured baking sheet, sprinkle more flour on top, and cover with a towel. Let them rise in a warm spot for about 1 hour.
4. Step 4: Preheat the oven to 450°F with two racks in place. Score the tops of the baguettes with a sharp knife to allow for expansion while baking.
5. Step 5: Place a deep baking pan filled with 2 cups of hot boiled water on the lower oven rack to create steam for a crispy crust. Put the baking sheet with baguettes on the middle rack.
6. Step 6: Bake for 10 minutes with the water pan inside. Then carefully remove the water and continue baking for another 20 minutes, or until the baguettes are a golden, crispy brown.

Tips & Variations

• Use bread flour instead of all-purpose to get a chewier texture.
• Add herbs like rosemary or thyme to the dough for an aromatic twist.
• Ensure the water for the baking pan is very hot to create enough steam for a crisp crust.
• Try letting the shaped baguettes rise longer if your kitchen is cool to improve texture.

Storage

Store leftover bread in a paper bag at room temperature for up to 2 days to maintain crustiness. For longer storage, wrap tightly and freeze; thaw at room temperature and refresh in the oven at 350°F for 5–10 minutes.

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 can be used in the same quantity. It may speed up the rising time slightly.

Do I have to use the water pan during baking?

The pan with hot water creates steam, which helps form the signature crispy crust. If you skip it, the bread will still bake but may have a softer crust.

No Knead Baguette Recipe

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4.6 from 114 reviews

This No Knead Bread-Baguette recipe offers an easy and hands-off way to bake delicious, crusty baguettes at home with minimal effort. By mixing a simple dough and allowing a long fermentation time, this method develops rich flavors and a perfect chewy texture without the need for kneading. The technique includes baking with steam to achieve an irresistibly crispy crust and tender interior, making it ideal for bread lovers seeking a fuss-free homemade baguette.

• Author: rami
• Prep Time: 20 minutes (plus 12-20 hours fermentation)
• Cook Time: 30 minutes
• Total Time: 12 hours 50 minutes to 20 hours 50 minutes
• Yield: 4 baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Main Ingredients

• 6 cups all-purpose flour (adjust if needed depending on brand)
• 2 1/4 cups lukewarm water
• 2 tsp active dry yeast
• 2 tsp salt

Instructions

1. Mix Dough: The night before baking, combine all dry ingredients (flour, yeast, salt) in a large bowl. Slowly add lukewarm water and mix until the dough just comes together into a wet, sticky mass. Cover the bowl tightly with plastic wrap and leave on the countertop to ferment for 12 to 20 hours.
2. Flour Work Surface: After the long fermentation, the dough will be bubbly and sticky. Generously flour your hands and the baking sheet to prevent sticking when handling the dough.
3. Form Baguettes: Using floured hands, shape the dough into about four baguette-shaped loaves. Place them on the prepared baking sheet and sprinkle extra flour on top. Cover with a towel and let rise in a warm place for about 1 hour until puffed.
4. Score the Loaves: Using a sharp knife, lightly score the tops of each baguette to allow expansion during baking.
5. Preheat Oven and Prepare Steam: Preheat the oven to 450°F (230°C). Place two oven racks inside and position a deep baking pan filled with 2 cups of hot boiled water on the lower rack to create steam which will help develop a crispy crust.
6. Bake the Bread: Place the baguettes on the middle rack and bake for 10 minutes. Remove the pan with water carefully to stop the steaming and continue baking for an additional 20 minutes or until the baguettes have a golden, crispy brown crust.

Notes

• The fermentation time can vary from 12 to 20 hours depending on room temperature; longer fermentation increases flavor complexity.
• Adjust flour quantity if dough feels too wet; different brands absorb water differently.
• Use a sharp serrated knife to score loaves for best results.
• Carefully remove the hot water pan to avoid steam burns.
• Allow bread to cool fully on a wire rack before slicing to preserve texture.

Keywords: No knead bread, baguette recipe, easy homemade bread, artisan bread, crusty baguette, overnight dough, French bread