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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/no-knead-french-baguette-recipe/