No Knead Baguette Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Score the Loaves: Using a sharp knife, lightly score the tops of each baguette to allow expansion during baking.
- 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.
- 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
Find it online: https://cheframiflavor.com/no-knead-baguette-recipe/
