No-Knead French Baguette Recipe

Introduction

A homemade baguette is a true treat that brings the taste of France right to your kitchen. This recipe uses only four simple ingredients and requires no kneading, making it perfect for any home cook eager to enjoy fresh, crusty bread. Crisp on the outside with a chewy center, it’s ideal alongside soups, salads, or hearty roast dinners.

Ingredients

• 6 cups all-purpose flour (may vary by brand, add more if needed)
• 2 1/4 cups lukewarm water
• 2 tsp yeast
• 2 tsp salt

Instructions

1. Step 1: The night before, mix the dry ingredients (flour, yeast, and salt) together in a large, well-oiled bowl. Add the lukewarm water and stir until a sticky dough forms. Cover with plastic wrap and let rest on the countertop for 12 to 20 hours.
2. Step 2: The next day, the dough will be wet, sticky, and bubbly. Generously flour your hands and a baking sheet. Carefully shape the dough into four baguettes, about 12 inches long each. Place them on the floured baking sheet, sprinkle more flour on top, cover with a towel, and let rise in a warm spot for about 1 to 2 hours.
3. Step 3: Preheat your oven to 450°F (230°C) and position two racks: one in the middle and one at the bottom. Bring 2 cups of water to a boil and pour it into a deep baking pan. Place the pan on the lower rack to create steam, which will help develop a crispy crust.
4. Step 4: Score the tops of the baguettes with a sharp knife to allow controlled expansion during baking. Place the baking sheet with the baguettes on the middle rack.
5. Step 5: Bake for 10 minutes with the steam pan inside the oven. Then remove the water pan and continue baking for 20 more minutes until the baguettes turn golden brown and crisp.
6. Step 6: Let the baguettes cool on a wire rack before slicing and serving.

Tips & Variations

• Use flour with a higher protein content, such as King Arthur or Bob’s Red Mill, for the best texture and chew.
• Score the dough just before baking with a very sharp knife to prevent bursting and retain shape.
• Freeze fully baked baguettes to keep them fresh longer; reheat in the oven to revive crustiness.
• Make sure your yeast is fresh and active to guarantee a good rise.
• Don’t skip the steam bath in the oven—this step is key for that signature crust.

Storage

Store leftover baguettes wrapped in a paper bag at room temperature for up to 2 days to maintain crispness. For longer storage, freeze the cooled baguettes in airtight bags. To reheat, warm in a preheated 350°F (175°C) oven for 10 to 15 minutes until the crust is crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why are my baguettes flat?

Flat baguettes usually result from inactive yeast or insufficient rising time. Ensure your yeast is fresh and allow the dough to ferment and rise fully as directed.

Why is the dough sticky or wet?

This dough has a high hydration level to achieve the perfect texture, so it will be sticky. To handle it easily, generously flour your hands and work surface or slightly wet your hands when shaping.

No-Knead French Baguette Recipe

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★★★★★

4.9 from 138 reviews

This no-knead homemade baguette recipe is incredibly easy and requires just four simple ingredients: flour, water, yeast, and salt. With minimal hands-on time and an overnight rise, you get a baguette with a perfectly chewy interior and crispy, golden-brown crust reminiscent of authentic French bread. Ideal for pairing with soups, salads, or enjoyed fresh with butter or olive oil.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 13 hours 5 minutes
• Yield: 4 baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Ingredients

• 6 cups all-purpose flour (may need more depending on brand)
• 2 1/4 cups lukewarm water
• 2 teaspoons active dry yeast
• 2 teaspoons salt

Instructions

1. Mix Ingredients and Long Rise: The night before baking, combine the dry ingredients (flour, yeast, salt) in a large well-oiled bowl. Add lukewarm water and mix until the dough just comes together. The dough will be wet and sticky. Cover the bowl with plastic wrap and let it sit on the countertop for 12-20 hours to develop flavor and texture.
2. Flour Surface and Hands: After the long rise, your dough will be bubbly and sticky. Generously flour your hands and a baking sheet to prevent sticking during handling.
3. Shape into Baguettes: Carefully scoop the dough onto the floured baking sheet. Using floured hands or a dough scraper, form the dough into four baguette shapes approximately 12 inches long. Sprinkle some additional flour on top, cover loosely with a towel, and let the dough rise for about 1 hour in a warm place until slightly puffy.
4. Preheat Oven and Prepare Steam Bath: Preheat your oven to 450°F (232°C) with two racks inside. Place a deep baking pan filled with 2 cups of boiling water on the lower rack to create steam—this steam bath helps develop a crusty exterior.
5. Score and Bake: Just before baking, use a very sharp knife to score the tops of your baguettes with diagonal slashes to control oven spring and aesthetics. Place the baguettes on the middle rack and bake for 10 minutes with the steam pan inside. After 10 minutes, carefully remove the steam pan and continue baking the baguettes for another 20 minutes or until they are golden brown and crispy on the outside.
6. Cool and Serve: Remove the baguettes from the oven and let them cool on a wire rack before slicing. Enjoy fresh with butter, olive oil, or alongside your favorite dishes.

Notes

• The dough is very sticky and wet—that is expected for this high-hydration recipe; flour your hands and work surface well for easier shaping.
• Use a high-protein flour brand such as King Arthur or Bob’s Red Mill for best texture.
• Scoring the baguettes before baking prevents uneven bursting and improves oven spring.
• The steam bath during baking is critical for achieving a crisp crust.
• Fresh yeast is essential; check expiry to ensure good rise.
• You can freeze baked baguettes and reheat them later in the oven to enjoy fresh tasting bread.
• Alternative hydration levels were tested (82% and 98%) but 75% hydration is recommended for ease and reliability.

Keywords: baguette, homemade baguette, no-knead bread, French bread, crusty bread, easy bread recipe