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No Knead Baguette Recipe

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4.2 from 10 reviews

This No Knead Bread-Baguette recipe is a simple yet delicious way to make homemade French-style baguettes with minimal effort. Using just a few ingredients, this method relies on a long fermentation time to develop flavor and texture, resulting in crusty, golden baguettes with a soft, airy crumb. Perfect for beginners and bread lovers alike, this classic American adaptation requires no kneading, just mixing and patiently waiting for the dough to rise overnight.

  • Author: Chef
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Total Time: 13 hours 5 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Ingredients

Ingredients

  • 6 cups all-purpose flour (depending on brand, may need slightly more)
  • 3 cups lukewarm water
  • 2 tsp active dry yeast
  • 2 tsp salt

Instructions

  1. Mix the Dough: The night before baking, combine all dry ingredients—flour, yeast, and salt—in a large bowl. Slowly add the lukewarm water and stir until the dough just comes together into a wet, sticky mass. No kneading is required. Cover the bowl tightly with plastic wrap and leave it to ferment at room temperature for 12 to 20 hours.
  2. Prepare for Shaping: The next day, the dough should be bubbly, sticky, and well-risen. Generously flour your hands and a baking sheet to prevent sticking.
  3. Shape the Baguettes: Using floured hands, carefully lift the dough from the bowl. If it’s too sticky, add more flour to your hands as needed. Gently shape the dough into 2 or 3 long baguette forms on the floured baking sheet. Sprinkle additional flour on top, score the tops with a sharp knife to allow expansion, and cover loosely with a towel. Let the shaped dough rise in a warm spot for 1 to 2 hours until puffed.
  4. Preheat Oven with Steam Setup: Preheat your oven to 450 °F (232 °C). Position two shelves inside the oven. Place a deep baking pan on the lower rack and fill it with about 2 cups of hot, boiled water. This creates steam to develop a crispy crust during baking.
  5. Bake the Baguettes: Place the baking sheet with the baguettes on the middle rack. Bake for 10 minutes with the water pan inside to generate steam. After 10 minutes, carefully remove the water pan, then continue baking the bread for an additional 30 minutes or until the baguettes turn a deep golden brown and develop a crisp crust.

Notes

  • Flour brands differ; you might need to adjust flour quantity slightly for perfect dough consistency.
  • For best flavor, ferment the dough for a full 12-20 hours depending on your schedule.
  • Ensure to score the dough well to allow controlled expansion during baking.
  • Using steam during baking is key to achieving a crunchy crust similar to traditional French baguettes.
  • Leftover baguettes are great for sandwiches or toasted with butter the next day.

Find it online: https://cheftinaskitchen.com/no-knead-baguette-recipe/