No Knead Baguette
Discover the magic of bakery-fresh bread with this No Knead Baguette recipe, perfect for beginners and seasoned bakers alike. With just four simple ingredients—flour, water, salt, and yeast—you’ll create irresistibly crusty baguettes with an airy, fluffy interior and a golden, crackly crust. This foolproof recipe skips the labor-intensive kneading process, relying instead on a slow, six-hour rise that develops deep flavor and perfect texture. The key is a steam-enhanced bake, achieved by adding water to a preheated pan, ensuring an artisan-style crust right in your home oven. In under 30 minutes of bake time, you’ll have two elegant, restaurant-quality baguettes that are ideal for sandwiches, appetizers, or dipping in soups and sauces. Perfect for impressing guests or elevating everyday meals, this easy baguette recipe is your ticket to becoming a home-baking pro!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 300 milliliters Warm water
- 10 grams Salt
- 4 grams Active dry yeast
Instructions
In a large mixing bowl, combine the all-purpose flour, salt, and active dry yeast. Stir to evenly distribute the ingredients.
Gradually add the warm water to the dry ingredients while stirring with a wooden spoon or spatula. Mix until a shaggy, sticky dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let it sit at room temperature for 4-6 hours until the dough has doubled in size and bubbles have formed on the surface.
Lightly flour a clean work surface and turn out the dough onto it. Divide the dough into two equal portions to make two baguettes.
Shape each portion into a long, thin baguette by folding the dough over itself lengthwise, pressing gently, and rolling it into an elongated form. Pinch the seams to seal.
Transfer the shaped dough onto a parchment-lined baking sheet, spacing the baguettes apart. Cover loosely with a kitchen towel and let them rest for 30 minutes to allow for a final rise.
Preheat the oven to 475°F (245°C) and place a baking pan or casserole dish at the bottom of the oven to preheat as well.
Using a sharp knife or razor blade, score the tops of the baguettes with 2-3 shallow diagonal cuts to allow for expansion while baking.
Place the baking sheet with the baguettes in the oven. Quickly pour a cup of water into the preheated baking pan at the bottom of the oven to create steam, then close the oven door immediately.
Bake the baguettes for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the baguettes from the oven and let them cool on a wire rack before serving.
Nutrition Facts
Calories |
1529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3902 mg | 170% | |
| Total Carbohydrate | 318.2 g | 116% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 1.0 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
