The Perfect New Recipe for French Baguettes! No Knead, Easy & Crispy
The Perfect New Recipe for French Baguettes! No Knead, Easy & Crispy is a easy French recipe that serves 6. 300 calories per serving. Recipe by Fast Easy Delicious on YouTube.
Prep: 3 hrs 20 min | Cook: 30 min | Total: 4 hrs 5 min
Cost: $0.80 total, $0.13 per serving
Ingredients
- 450 g Bread Flour (type 650 bread flour, high protein for strong gluten)
- 5 g Dry Yeast (instant dry yeast)
- 315 ml Cold Water (chilled to 18‑20°C (64‑68°F))
- 6 g Salt (fine sea salt)
Instructions
Combine Dry Ingredients and Water
Whisk the bread flour and dry yeast together in a mixing bowl, then add the cold water and mix until no dry flour remains. If a few specks remain, lightly moisten them and continue mixing.
Time: PT5M
First Rest
Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 20 minutes.
Time: PT20M
Add Salt and Fold
Moisten the salt with a wet hand, sprinkle it over the dough, and fold the dough 10‑12 times by pulling from the outside toward the center.
Time: PT5M
Second Rest
Cover the dough again and let it rest for 30 minutes.
Time: PT30M
Second Fold
Repeat the folding process (10‑12 folds) to further develop gluten.
Time: PT5M
Bulk Fermentation
Cover the bowl and let the dough rise until it doubles in size, about 90 minutes.
Time: PT1H30M
Divide and Shape
Flour the work surface, turn the dough out, divide into three equal pieces, and shape each piece into a baguette. Place them on a baking tray, cover, and rest for 15 minutes.
Time: PT15M
Final Proof
Leave the shaped baguettes covered for a final 30‑minute proof before baking.
Time: PT30M
Preheat Oven and Prepare Steam
Preheat the oven to 220°C (428°F). Place an empty tray on the lower rack for steam later.
Time: PT15M
Temperature: 220°C
Bake First 15 Minutes with Steam
Sprinkle water onto the empty tray, cover the baguettes with the second tray, and bake for 15 minutes at 220°C.
Time: PT15M
Temperature: 220°C
Bake Final 15 Minutes
Remove the top tray and continue baking for another 15 minutes until the baguettes are golden brown and sound hollow when tapped.
Time: PT15M
Temperature: 220°C
Nutrition Facts
- Calories
- 300
- Protein
- 9 g
- Carbohydrates
- 55 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of Bread Flour: All‑purpose flour (texture will be less chewy)
- Instead of Dry Yeast: Active dry yeast (same amount, may need extra water)
- Instead of Cold Water: Room temperature water (adjust fermentation time)
- Instead of Salt: Kosher salt (use 1.5 tsp)
Equipment Needed
- Mixing Bowl
- Whisk
- Kitchen Towel or Plastic Wrap
- Bench Scraper
- Baking Tray
- Second Tray (for steam)
- Oven
- Scoring Blade or Sharp Knife
- Pastry Brush (optional) (optional)
Critical Steps — Do Not Skip
- Combine Dry Ingredients and Water
- Add Salt and Fold
- Second Fold
- Preheat Oven and Prepare Steam
- Bake First 15 Minutes with Steam
- Bake Final 15 Minutes
Chef Tips from the Video
- Score the baguettes with a sharp lame at a 45° angle for an authentic look
- For extra flavor, add a pinch of malt powder to the dough
- Use a baking stone instead of a tray for a more even bottom heat
Troubleshooting
Dough does not double in size during bulk fermentation
Check that the room temperature is at least 21°C (70°F); if cooler, extend fermentation time or place the bowl in a slightly warm oven (around 30°C)
Crust is too hard or burnt
Reduce the oven temperature by 10‑15°C for the second half of baking and ensure the steam tray is not over‑filled with water
Baguettes spread out instead of holding shape
Handle the dough gently during shaping and ensure the final proof is not too long; a tighter shape will hold better
Storage
Refrigerator: Wrap tightly in plastic or store in a bread box; lasts up to 2 days.
Freezer: Freeze in airtight bags for up to 2 months; reheat directly in the oven.
Room temperature: Best eaten the same day; can keep in a paper bag for up to 12 hours.
Make-Ahead Tips
- Shape the baguettes, place on a tray, cover, and freeze; bake from frozen adding 5‑7 minutes to the bake time
- You can prepare the dough a day ahead and refrigerate for a slow rise; bring to room temperature before shaping
Frequently Asked Questions
What is the cultural significance and history of French baguettes in French cuisine?
The French baguette is an iconic symbol of French daily life, dating back to the early 20th century when regulations limited bread size and weight, leading bakers to create the long, thin loaf we know today. It is traditionally eaten at every meal, especially breakfast with butter and jam, and is a staple of French boulangeries.
What are the traditional regional variations of French baguettes in France?
While the classic baguette is uniform across France, regional variations exist such as the "baguette de tradition française" with stricter ingredient rules, the "pain viennois" which is softer and slightly sweeter, and the "baguette aux céréales" that incorporates seeds or whole‑grain flours for added texture.
How is a French baguette traditionally served in France?
In France, baguettes are often served warm, sliced and buttered for breakfast, used to mop up sauces at lunch and dinner, or paired with cheese and charcuterie. They are also the base for the popular "tartine"—an open‑face sandwich topped with spreads, meats, or vegetables.
On what occasions or celebrations is the French baguette traditionally associated in French culture?
Baguettes appear at everyday meals, but they are especially prominent during picnics, family gatherings, and holiday feasts such as Christmas and New Year’s, where a fresh baguette accompanies the festive spread.
How does the French baguette fit into the broader French cuisine tradition?
The baguette embodies the French emphasis on simple, high‑quality ingredients and technique. Its crisp crust and airy crumb complement sauces, soups, and cheeses, making it a versatile accompaniment that ties together many classic French dishes.
What are the authentic traditional ingredients for a French baguette versus acceptable substitutes?
Authentic baguettes use only wheat flour (type 650 or similar), water, salt, and yeast. Acceptable substitutes include all‑purpose flour (though texture changes) or active dry yeast instead of instant yeast, but any addition of sugar, fat, or milk deviates from tradition.
What other French dishes pair well with French baguettes?
Baguettes pair beautifully with French onion soup, coq au vin, ratatouille, pâtés, cheese plates (especially Camembert or Brie), and as the vehicle for "steak frites" or simple butter and jam spreads.
What makes the French baguette special or unique in French bakery tradition?
Its unique combination of a thin, crisp crust and a light, open crumb results from a high‑hydration dough, long fermentation, steam baking, and the folding technique that develops gluten without intensive kneading.
What are the most common mistakes to avoid when making French baguettes at home?
Common mistakes include over‑kneading (which tightens gluten), insufficient steam (leading to a dull crust), under‑proofing (resulting in dense crumb), and using water that is too warm, which can cause the dough to rise too quickly and lose flavor.
Why does this French baguette recipe use folding instead of traditional kneading?
Folding gently develops gluten while preserving gas bubbles created by the yeast, giving the baguette its characteristic open crumb and airy texture without the labor‑intensive process of kneading.
What does the YouTube channel Fast Easy Delicious specialize in?
The YouTube channel Fast Easy Delicious specializes in quick, approachable home‑cooking tutorials that focus on simple techniques, minimal equipment, and everyday ingredients, helping viewers create restaurant‑quality dishes with ease.
How does the YouTube channel Fast Easy Delicious' approach to French baking differ from other cooking channels?
Fast Easy Delicious emphasizes a no‑knead, folding method that requires only basic kitchen tools, whereas many other channels rely on extensive kneading, stand mixers, or specialized proofing equipment, making this approach more accessible for beginners.
Last updated: August 28, 2026
