French Baguettes - No Knead Baguette Recipe (No Mixer)
French Baguettes - No Knead Baguette Recipe (No Mixer) is a easy French recipe that serves 2. 900 calories per serving. Recipe by A-C & Hendrik on YouTube.
Prep: 5 hrs | Cook: 30 min | Total: 5 hrs 45 min
Cost: $13.72 total, $6.86 per serving
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
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
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
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
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
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
Second Rest
Place the shaped baguettes on a floured baking sheet, cover loosely, and let them rest for 30 minutes.
Time: PT30M
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
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
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
Dietary info: Vegetarian, Vegan, Contains gluten
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of White Bread Flour: All‑purpose flour with added vital wheat gluten, Bread flour alternative
- Instead of Instant Dry Yeast: Fresh yeast (use 20 g), Active dry yeast (increase proofing time)
- Instead of Salt: Kosher salt (use 1½ tsp), Table salt (reduce to ¾ tsp)
Equipment Needed
- Mixing Bowl
- Kitchen Towel
- Digital Scale
- Baking Sheet
- Oven
- Razor Blade or Sharp Knife
- Spray Bottle (optional)
- Cooling Rack
- Container for Water (steam)
Critical Steps — Do Not Skip
- Long 4‑hour fermentation without kneading
- Gentle shaping with minimal flour
- Scoring before baking
- Baking with steam at high temperature
Chef Tips from the Video
- Use a lame or very sharp razor blade for clean, even scores.
- If you lack a spray bottle, flick water from your hand onto the loaves just before sliding them into the oven.
- For an extra flavor boost, add 1 tsp of honey to the water.
Troubleshooting
Dough is too dry and does not come together.
Add water a tablespoon at a time until the dough feels sticky and cohesive.
Baguettes spread out instead of holding shape.
Handle the dough gently, use minimal extra flour, and ensure the dough has fully risen before shaping.
Crust is pale and not crunchy.
Make sure the water container is present for steam and bake at the full 240 °C. Consider spraying the loaves just before loading.
Bread is gummy inside.
Allow the baguettes to cool completely on a rack; the crumb continues to set as it cools.
Storage
Refrigerator: Wrap tightly in plastic or store in a sealed bag for up to 3 days.
Freezer: Wrap each baguette in foil then a freezer bag; freeze up to 2 months. Reheat directly in a 180 °C oven for 10‑12 minutes.
Room temperature: Best eaten the same day; keep in a paper bag at room temperature for up to 24 hours.
Make-Ahead Tips
- After the first 4‑hour rise, you can refrigerate the dough for up to 24 hours before shaping.
- Shape the baguettes, freeze them unbaked, and bake from frozen adding 5‑7 minutes to the baking time.
Frequently Asked Questions
What is the cultural significance and history of the French baguette in French cuisine?
The 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 that could be baked quickly in city ovens.
What are the traditional regional variations of French baguettes across France?
While the classic Parisian baguette is crisp on the outside and airy inside, regions like Provence add olive oil, and the “baguette de campagne” incorporates whole‑grain flours for a heartier texture.
How is a French baguette traditionally served in France?
In France, baguettes are often served fresh at breakfast with butter and jam, alongside meals for sopping up sauces, or used to make simple sandwiches such as jambon‑beurre.
What occasions or celebrations is the French baguette traditionally associated with in French culture?
Baguettes are a staple at everyday meals, but they also appear at picnics, market stalls, and are a key component of the traditional “pain de campagne” served during holidays like Bastille Day.
How does the French baguette fit into the broader French bread tradition?
The baguette represents the culmination of French baking techniques—high‑hydration dough, long fermentation, and steam baking—mirroring the methods used for other classic breads like pain de mie and fougasse.
What are the authentic traditional ingredients for a French baguette versus acceptable substitutes?
Authentic baguettes use only wheat flour, water, salt, and yeast. Substitutes like whole‑wheat flour or a splash of honey can be used, but they change the texture and flavor from the classic version.
What other French dishes pair well with a freshly baked French baguette?
A crisp baguette pairs beautifully with soups such as French onion, stews like boeuf bourguignon, cheese plates featuring camembert, and spreads like tapenade or pâté.
What makes the French baguette special or unique in French cuisine?
Its unique combination of a thin, crunchy crust and a light, airy crumb, achieved through high hydration, long fermentation, and steam baking, sets the baguette apart from other breads.
How has the French baguette evolved over time in French baking culture?
Originally a rustic country loaf, the baguette became standardized in the early 1900s with the advent of mechanized ovens and strict French bakery regulations, leading to the uniform shape and texture we recognize today.
What are common misconceptions about the French baguette?
Many think a baguette must be made with a mixer or kneaded extensively, but traditional methods rely on high‑hydration dough and long fermentation without intensive kneading, as shown in this no‑knead recipe.
What are the most common mistakes to avoid when making French baguettes at home?
Common errors include under‑hydrating the dough, over‑flouring during shaping, skipping the steam step, and baking at too low a temperature, all of which can lead to a dense crumb and pale crust.
Why does this no‑knead baguette recipe use a long 4‑hour fermentation instead of kneading?
The extended fermentation allows gluten to develop naturally, creating the same elasticity and open crumb that kneading would produce, while keeping the process hands‑off and beginner‑friendly.
Can I make the no‑knead French baguettes ahead of time and how should I store them?
Yes. After the first rise, refrigerate the dough up to 24 hours, then shape and bake when ready. Store baked baguettes in a paper bag at room temperature for 1 day or freeze for longer storage.
What does the YouTube channel A-C & Hendrik specialize in?
The YouTube channel A-C & Hendrik focuses on simple, technique‑driven home cooking tutorials, often highlighting easy-to‑make recipes that require minimal equipment and effort.
How does the YouTube channel A-C & Hendrik's approach to French baking differ from other cooking channels?
A-C & Hendrik emphasizes low‑effort methods like no‑knead doughs, clear visual cues, and practical tips such as using steam containers, making classic French breads accessible to everyday home cooks.
Last updated: August 28, 2026
