Name: The Easiest No Knead Baguette Recipe
Prep time: 15 min
Cook time: PT-491261H28M52S
Total time: PT-491261H28M52S
Cuisine: French
Ingredients: 3 cups (15 oz / 426 g) bread flour; 1 ½ teaspoons salt; 1 teaspoon granulated sugar; ¼ teaspoon instant yeast; 1 ½ cups (12 fl oz / 360 ml) lukewarm water

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Introduction

This no-knead baguette recipe is perfect for anyone who loves fresh, crusty bread but wants to skip the hard work. With just a few simple ingredients and a little patience, you’ll have bakery-quality baguettes right at home.

The image shows three long baguettes with a golden-brown crust and a dusting of white flour on top, each with a few diagonal cuts exposing the soft, lighter inside. The baguettes rest on a white plate with a red and white striped cloth underneath, placed on a round woven mat, all set against a white marbled textured surface. To the right, there is a white plate with red floral patterns holding several slices of pale yellow butter. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (15 oz/426 g) bread flour
1 ½ teaspoons salt
1 teaspoon granulated sugar
¼ teaspoon instant yeast
1 ½ cups (12 fl oz/360 ml) lukewarm water

Instructions

Step 1: In a large bowl, stir together the flour, salt, sugar, and yeast. Add the lukewarm water and mix with a wooden spoon or your hand until the dough forms a ball with no dry flour remaining. The dough will be a bit sticky, which is normal.
Step 2: Cover the bowl and let the dough sit at room temperature for 12 to 18 hours. It’s ready when bubbles dot the surface and the dough has more than doubled in size. You can also refrigerate the dough for up to 2 days if not baking immediately.
Step 3: Generously flour your work surface and scrape the dough out. Gently pull the dough inward to knock out air bubbles.
Step 4: Divide the dough into two pieces, about 375 g (13 oz) each. Fold the sides inward and pinch the center, then fold the top and bottom toward the center to form a chunky rectangle.
Step 5: Place the dough seam side down on a floured surface, cover with cling wrap and a kitchen towel, and let it proof for about 60 minutes.
Step 6: Prepare a baking tray lined with a floured kitchen towel and set aside.
Step 7: Turn the dough over seam side up. Fold the top side down to the center and press to stick, then fold the bottom side up to meet the top piece and press again.
Step 8: Fold the dough from top to bottom and pinch the seam closed. Then, turn the dough over and gently roll it with both hands, stretching and tapering the ends to form a baguette about 14 inches (35 cm) long.
Step 9: Place the baguette seam side up on the floured towel. Lightly flour the top if sticky, cover with cling wrap and a kitchen towel, and proof for 45 minutes to 1 hour. The dough is ready when a gentle poke holds its impression.
Step 10: Preheat the oven to 450°F (225°C) with a rack in the center and line a baking tray with parchment paper about 30 minutes before baking.
Step 11: Carefully transfer the baguettes seam side down to the baking tray, stretching to about 17 inches (43 cm). Straighten them gently and score the tops with a sharp blade or knife.
Step 12: Bake for 20-25 minutes until golden brown. Let cool on the tray for at least 30 minutes before slicing and enjoying.

Tips & Variations

For a more rustic crust, place a pan of water in the oven to create steam while baking.
Use bread flour for better gluten development and a chewier texture.
If you prefer a softer crust, brush the baguettes with melted butter right after baking.

Storage

Store cooled baguettes at room temperature in a paper bag or airtight container for up to 3 days. To keep longer, freeze them wrapped tightly for up to 8 weeks. Reheat frozen baguettes in a preheated 350°F (175°C) oven for 10-15 minutes to restore freshness.

How to Serve

Four long baguettes are placed side by side on a white marbled surface. The second and fourth baguettes are cut open lengthwise, showing an airy, spongy inside with many large holes and a light cream color. The first and third baguettes remain whole, with a rustic, golden-brown crust dusted with white flour and marked by knife slashes that add texture. The overall look shows the contrast between the crusty outside and soft, open crumb inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Just dissolve it in the lukewarm water first and let it sit for 5-10 minutes before mixing with the dry ingredients.

Why is the dough sticky and do I need to add more flour?

The dough should be slightly sticky; that’s what makes for a light, airy crumb. Avoid adding extra flour unless it’s very wet, as too much flour can make the baguettes dense.