No-Knead Baguette Recipe
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.
- 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
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
- 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.
- Check Dough: After fermentation, the dough should be bubbly and sticky. Generously flour your hands and a baking sheet to prevent sticking.
- 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.
- Score Dough: Just before baking, use a sharp knife to score the top of the baguettes. This allows controlled expansion and a classic look.
- 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.
- 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
Find it online: https://spatulaqueen.com/no-knead-baguette-recipe/
