Introduction

This no-knead bread-baguette recipe is perfect for home bakers looking for a simple way to enjoy fresh, crusty bread. With minimal effort and time, you can create delicious baguettes with a crispy exterior and soft, airy interior.

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

Step 1: The night before baking, mix the dry ingredients—flour, yeast, and salt—together in a large bowl. Add the 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.
Step 2: The next day, the dough should be wet, sticky, and bubbly. Generously flour your hands and a baking sheet. If the dough sticks, add more flour to your hands as you work.
Step 3: Shape the dough into baguette forms. This recipe makes about four baguettes. Place the shaped dough on the baking sheet, sprinkle flour on top, and cover with a towel. Let it rise in a warm spot for about one hour. Score the top gently with a sharp knife before baking.
Step 4: Preheat your oven to 450°F. Prepare two racks inside. Place a deep baking pan filled with 2 cups of hot boiled water on the lower rack to create steam, which helps achieve a crispy crust. Put the baking sheet with the dough on the middle rack. After 10 minutes, carefully remove the water pan, then continue baking the bread for another 20 minutes or until golden brown and crispy.

Tips & Variations

Adding steam by placing hot water in the oven is key for a crisp crust; if you prefer a softer crust, omit this step.
If your dough is too sticky to work with, add flour gradually while shaping, but avoid adding too much to keep the crumb light.
For added flavor, try mixing in herbs like rosemary or thyme with the dry ingredients before adding water.

Storage

Store baguettes in an airtight container or bread bag at room temperature for up to two days. To refresh, sprinkle with water and warm in a 350°F oven for 5–10 minutes. For longer storage, freeze the bread wrapped tightly and thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole wheat flour instead of all-purpose?

You can substitute whole wheat flour, but it may require slightly more water and result in a denser texture. Mixing whole wheat and all-purpose flour can balance flavor and texture.

Do I have to let the dough rise overnight?

The long fermentation time develops flavor and texture, but you can shorten it to 8 hours in a warmer environment if needed. Just expect a less complex flavor.

No Knead Baguette Recipe

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★★★★★

5 from 53 reviews

This No Knead Bread-Baguette recipe offers a simple, hands-off approach to baking crispy, golden baguettes with a chewy interior. With just a few basic ingredients and an overnight rise, you can create artisan-style bread at home that boasts a perfect crust and airy crumb, ideal for sandwiches or serving alongside your favorite meals.

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

Ingredients

Scale

Dry Ingredients

6 cups all-purpose flour (add more if dough feels too wet, depending on brand)
2 tsp yeast
2 tsp salt

Wet Ingredients

2 1/4 cups lukewarm water

Instructions

Mix Dough: The night before baking, combine all the dry ingredients in a large bowl. Add the lukewarm water gradually while mixing until a dough forms. The mixture will be wet and sticky. Cover the bowl with plastic wrap and let it rest at room temperature for 12 to 20 hours to ferment and develop flavor.
Flour Preparation: The following day, the dough should be bubbly and sticky. Generously flour your hands and the baking sheet to prevent sticking during shaping.
Form Baguette: Carefully transfer the dough onto the floured baking sheet. Dust your hands with flour if the dough sticks and gently shape it into a baguette. This amount of dough typically yields about 4 baguettes. Sprinkle flour on top of the shaped dough, cover with a clean towel, and let it rise in a warm place for about 1 hour. Before baking, score the top of each baguette with a sharp knife to help with oven spring.
Preheat & Bake: 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 lower oven rack to create steam, which helps form a crispy crust. Position the baking sheet with the baguettes on the middle rack. Bake with the steam pan in the oven for 10 minutes, then carefully remove the water pan. Continue baking the bread for an additional 20 minutes or until the baguettes turn golden and crisp on the outside.

Notes

The long fermentation time develops flavor and texture without needing to knead the dough.
Adjust flour quantity slightly if dough feels too wet; different flour brands absorb water differently.
Using steam during baking is key to achieving a crispy crust.
Scoring the dough allows the bread to expand properly in the oven.
Allow bread to cool completely on a wire rack before slicing to retain crumb structure.

Keywords: no knead bread, baguette recipe, easy bread, homemade baguette, artisan bread, crispy crust bread