The Easiest No Knead Baguette Recipe

Ingredients

• 500 g Bread Flour (high‑protein (11‑13% protein) for strong gluten development)
• 350 ml Water (lukewarm, about body temperature (≈30 °C))
• 10 g Salt (enhances flavor and strengthens gluten)
• 5 g Granulated Sugar (feeds the yeast)
• 1 g Instant Yeast (≈¼ teaspoon; tiny amount because dough ferments overnight)

Instructions

1. Gather and Measure Ingredients

   Weigh 500 g bread flour, 350 ml lukewarm water, 10 g salt, 5 g sugar, and 1 g instant yeast. Place the flour, salt, and sugar in a large mixing bowl, keeping the yeast on the opposite side of the bowl.

   Time: PT5M

2. Mix the Dough

   Add the lukewarm water to the bowl and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. No kneading is required.

   Time: PT5M

3. First Fermentation (Overnight)

   Cover the bowl tightly with plastic wrap and let it sit at room temperature for 12–18 hours (18 h gives the best flavor). The dough will puff, develop a boozy aroma, and show visible gluten strands.

   Time: PT18H

4. Knock Out Air and Fold

   After fermentation, gently fold the dough over itself a few times in the bowl to expel excess gas and strengthen the gluten.

   Time: PT5M

5. Divide and Pre‑Shape

   Lightly flour a clean surface, divide the dough into two equal pieces, and shape each into a rough rectangle by folding the sides toward the center twice, then turning seam side down.

   Time: PT10M

6. Rest Covered

   Cover each rectangle with plastic wrap and a tea towel to prevent a skin from forming. Let rest for 45–60 minutes.

   Time: PT1H

7. Final Shaping into Baguettes

   On a lightly floured surface, fold the top and bottom toward the center, pinch the seam, then gently roll each piece into a 14‑inch long baguette, tapering the ends. Place seam side up on a floured tea towel, cover with plastic wrap and another towel.

   Time: PT10M

8. Final Proof

   Let the shaped baguettes proof at room temperature for about 1 hour, or until a gentle finger‑dimple remains and does not spring back quickly.

   Time: PT1H

9. Preheat Oven

   About 20 minutes before the end of the final proof, preheat the oven to 450 °F (225 °C). Place a baking sheet or pizza stone inside to heat.

   Time: PT20M

   Temperature: 450°F

10. Score the Baguettes

    Using a razor blade or very sharp serrated knife, make 3–4 diagonal slashes on each baguette, about ¼‑inch deep.

    Time: PT5M

11. Bake

    Transfer the baguettes onto the preheated sheet/stone and bake for 20–25 minutes, until deep golden brown and the crust cracks when tapped.

    Time: PT25M

    Temperature: 450°F

12. Cool and Serve

    Remove the baguettes from the oven, place on a wire rack, and let cool at least 20 minutes before slicing.

    Time: PT20M

Nutrition Facts

Calories

300

Protein

9 g

Carbohydrates

55 g

Fat

1 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bread Flour: All‑purpose flour (will produce a weaker crumb), Whole‑wheat flour (use half and half for flavor)
• Instead of Water: Filtered water
• Instead of Salt: Sea salt, Kosher salt (use 1.5× weight)
• Instead of Granulated Sugar: Honey (use 4 g), Maple syrup (use 4 g, reduce water slightly)
• Instead of Instant Yeast: Active dry yeast (use 1 g and dissolve in water first), Bread machine yeast

Equipment Needed

• Large Mixing Bowl
• Wooden Spoon or Spatula
• Plastic Wrap
• Clean Tea Towel
• Baking Sheet or Pizza Stone
• Razor Blade or Sharp Serrated Knife
• Oven
• Digital Kitchen Scale (optional)

Critical Steps — Do Not Skip

• Overnight fermentation (12‑18 h)
• Gentle folding to knock out air
• Proper shaping and seam pinching
• Scoring at an angle
• Baking in a very hot oven (450 °F)

Chef Tips from the Video

• Use bread flour with 11‑13 % protein for the best chew.
• Lukewarm water should feel like your own skin temperature; too hot kills yeast.
• Minimal flour on the work surface prevents a dry crust.
• A thin layer of plastic wrap during rests prevents a skin from forming.
• Score quickly and at an angle for an even “ear” on the baguette.

Troubleshooting

Storage

Refrigerator: Wrap tightly in plastic wrap; keep up to 3 days.

Freezer: Freeze in a sealed bag for up to 2 months; reheat directly in oven.

Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.

Make-Ahead Tips

• The dough can be shaped, covered, and frozen raw; bake from frozen adding 5‑7 minutes to baking time.
• Baked baguettes freeze well; reheat in a 350 °F oven for 10 minutes.

Frequently Asked Questions