No-Knead Baguette Recipe

Introduction

Making authentic French baguettes at home has never been easier with this no-knead recipe. With minimal effort and simple ingredients, you can enjoy crusty, golden bread that’s perfect for sandwiches or as a side to your meals.

Ingredients

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

Instructions

1. Step 1: The night before, combine the dry ingredients in a large bowl. Add the lukewarm water and mix 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, your dough should be wet, sticky, and bubbly. Generously flour your hands and a baking sheet to prevent sticking.
3. Step 3: Gently take the dough out and shape it into baguettes—this recipe yields about 4 loaves. If the dough sticks, add more flour to your hands. Place the shaped dough on the baking sheet, sprinkle flour on top, and cover with a towel. Let it rise in a warm place for about an hour.
4. Step 4: Preheat your oven to 450°F (230°C). Score the top of the baguettes with a sharp knife to help them expand during baking.
5. Step 5: Place a deep baking pan filled with 2 cups of hot boiled water on the lower rack of the oven 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 in the oven, then carefully remove the pan. Continue baking the bread for another 20 minutes or until the baguettes turn golden brown and have a crisp crust.

Tips & Variations

• For easier handling, keep your hands well-floured when shaping the dough to prevent it from sticking.
• If you want a higher hydration dough for a more open crumb, you can try increasing the water content, but be prepared for a stickier dough that’s trickier to shape.
• Use a sharp serrated knife or a lame to score the baguettes, which helps them expand properly in the oven.
• Letting the dough ferment longer slowly enhances flavor and texture, but avoid overproofing to prevent collapse.

Storage

Store your baguettes at room temperature wrapped in a clean kitchen towel or paper bag to keep the crust crisp. They are best eaten within 1 to 2 days. To refresh stale baguettes, sprinkle with a little water and warm them in the oven for 5 to 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is my dough so sticky and wet?

This recipe uses a high hydration dough, which results in a sticky texture. This is normal and helps create a light and airy crumb. Use plenty of flour on your hands and surfaces when handling.

Can I knead the dough?

There’s no need to knead this dough. The long fermentation time allows gluten to develop naturally, producing a tender, chewy texture without extra work.

No-Knead Baguette Recipe

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★★★★★

5 from 447 reviews

This is a simple no-knead baguette recipe that requires minimal effort and patience, resulting in crusty, golden-brown French bread with a tender, airy crumb. The dough is mixed the night before and left to ferment slowly, then shaped and baked with steam to achieve an authentic baguette crust. Perfect for home bakers seeking an easy yet impressive bread.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 12 to 20 hours 45 minutes
• Yield: 4 baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 6 cups all-purpose flour (adjust as needed depending on brand)
• 2 tsp yeast
• 2 tsp salt

Wet Ingredients

• 2 1/4 cups lukewarm water

Instructions

1. Prepare Dough: The night before baking, mix all dry ingredients together in a large bowl. Then add lukewarm water and stir until a wet, sticky dough forms. Cover the bowl tightly with plastic wrap and leave it on the countertop to ferment for 12 to 20 hours.
2. Check Dough: After fermentation, the dough should be bubbly and sticky. Generously flour your hands and a baking sheet to prevent sticking.
3. Shape Baguettes: Carefully take the dough out of the bowl (adding more flour to hands as needed) and shape it into about four baguette forms. Place the shaped dough on the floured baking sheet, sprinkle more flour on top, and cover with a towel. Allow to rise in a warm place for about 1 hour.
4. Score Dough: Just before baking, use a sharp knife to score the top of the baguettes. This allows controlled expansion and a classic look.
5. Preheat Oven and Create Steam: Preheat your oven to 450°F (232°C) with two racks inside. Place a deep baking pan filled with 2 cups of hot boiled water on the bottom rack to generate steam, which crisps the crust.
6. Bake Bread: Place the baguettes on the middle rack and bake. After 10 minutes, remove the water pan and continue baking the bread for an additional 20 minutes or until the baguettes are golden and crispy on the outside.

Notes

• The recipe was updated in January 2026 to optimize the hydration at 75% for better control and consistency.
• You can experiment with higher hydration levels such as 82% or 98%, but results may vary.
• For shaping tips, watch a tutorial on forming baguettes to get the traditional shape.
• Using steam in the oven during the first 10 minutes is essential for a crispy crust.

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