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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://spatulaqueen.com/no-knead-baguette-recipe-2/