French Baguettes - No Knead Baguette Recipe (No Mixer)

Ingredients

• 500 g White Bread Flour (high‑protein bread flour for strong gluten development)
• 1 packet Instant Dry Yeast (typically 7 g per packet)
• 1 tsp Salt (fine sea salt)
• 380 ml Lukewarm Water (about 38 °C, helps activate yeast without killing it)
• as needed Additional Flour for Dusting (lightly dust work surface and hands to prevent sticking)
• 250 ml Water for Steam (placed in a heat‑proof container in the oven to create steam)

Instructions

1. Combine Dry Ingredients

   Measure 500 g white bread flour, 1 packet instant yeast, and 1 tsp salt into a mixing bowl and whisk together until evenly distributed.

   Time: PT5M

2. Add Water and Form Dough

   Pour 380 ml lukewarm water (≈38 °C) into the bowl and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.

   Time: PT5M

3. First Fermentation

   Cover the bowl with a kitchen towel and let the dough rise at room temperature for about 4 hours, or until it has doubled in size.

   Time: PT4H

4. Preheat Oven and Prepare Steam

   While the dough is rising, place a heat‑proof container with 250 ml water on the lower rack of the oven and preheat to 240 °C.

   Time: PT10M

   Temperature: 240°C

5. Divide and Shape Baguettes

   Turn the risen dough onto a lightly floured surface, divide it into two equal pieces, and gently shape each piece into a long, tight baguette, using as little extra flour as possible.

   Time: PT10M

6. Second Rest

   Place the shaped baguettes on a floured baking sheet, cover loosely, and let them rest for 30 minutes.

   Time: PT30M

7. Score and Spritz

   Using a razor blade or sharp knife, make 3–4 diagonal slashes about ¼ inch deep on each baguette, then lightly spray the loaves with water.

   Time: PT5M

8. Bake Baguettes

   Slide the baking sheet onto the middle rack and bake at 240 °C for 30 minutes, keeping the water container inside for steam.

   Time: PT30M

   Temperature: 240°C

9. Cool

   Remove the baguettes from the oven and transfer them to a cooling rack; let cool at least 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

900

Protein

30 g

Carbohydrates

180 g

Fat

3 g

Fiber

6 g