Description
This effortless no-knead baguette recipe produces crispy, golden-brown crusty baguettes with a tender, airy crumb. By simply mixing the ingredients and allowing a long fermentation time, you can enjoy artisan-style French bread at home without the need for kneading or special equipment.
Ingredients
Scale
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
- The Day Before: In a large bowl, combine the bread flour, salt, sugar, and instant yeast. Add the lukewarm water and mix with a wooden spoon or your hand until a sticky dough forms and no dry flour remains. Cover the bowl and let it rest at room temperature for 12 to 18 hours until the dough is bubbly and has doubled in size.
- Prepare Dough for Shaping: Generously flour your work surface and scrape out the dough. Deflate the dough by folding it inwards from the edges toward the center a few times. Divide the dough into two equal pieces, roughly 375 g (13 oz) each. Fold each piece inward from the sides and pinch in the center, then fold top and bottom towards the middle to form a rough rectangle.
- Proof the Dough: Turn dough pieces over, seam side down, on a floured surface. Cover with cling wrap and a kitchen towel. Let rise for about 60 minutes at room temperature.
- Shape the Baguettes: Place a kitchen towel dusted with flour on a flat baking tray. Turn one dough piece seam side up. Fold the top edge down to the center and press to stick, then fold the bottom edge up to meet it. Fold the dough lengthwise to pinch the seam closed. Flip it seam side down and gently roll it into a 14 inch (35 cm) baguette, tapering the ends to points. Place on the floured towel, seam side up, and lightly flour the top if sticky. Cover with cling wrap and towel, proof another 45 to 60 minutes until the dough holds an indentation when poked.
- Preheat Oven: About 30 minutes before baking, preheat the oven to 450°F (225°C) with a rack in the center. Line a baking tray with parchment paper.
- Final Shaping and Scoring: Carefully transfer each proofed baguette seam side down onto the lined baking tray, gently stretching it to about 17 inches (43 cm). Straighten each baguette and score the tops with a sharp blade or knife to allow expansion.
- Bake: Bake the baguettes for 20 to 25 minutes until the crust is golden brown and crisp.
- Cool and Store: Let the baguettes cool on the baking tray for at least 30 minutes before slicing. Store at room temperature in an airtight container or bag for up to 3 days, or freeze for up to 8 weeks.
Notes
- Use bread flour for best texture and crust development.
- The long fermentation time develops flavor without kneading.
- If dough is very sticky, lightly dust hands and surface with flour when shaping.
- Proper scoring allows baguettes to expand evenly in the oven.
- Resting the baked bread is essential to finish the cooking process and improve slicing.
- Adjust proofing times based on room temperature; warmer environments may speed rising.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: no knead baguette, easy baguette recipe, no knead bread, French bread, homemade baguettes, artisan bread, no knead baking
