The Perfect New Recipe for French Baguettes! No Knead, Easy & Crispy

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

1. 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

2. 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

3. 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

4. Second Rest

   Cover the dough again and let it rest for 30 minutes.

   Time: PT30M

5. Second Fold

   Repeat the folding process (10‑12 folds) to further develop gluten.

   Time: PT5M

6. Bulk Fermentation

   Cover the bowl and let the dough rise until it doubles in size, about 90 minutes.

   Time: PT1H30M

7. 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

8. Final Proof

   Leave the shaped baguettes covered for a final 30‑minute proof before baking.

   Time: PT30M

9. 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

10. 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

11. 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