No-Knead French Baguette Recipe

Introduction

A homemade baguette is a delightful treat that brings the charm of French bread right to your kitchen. This easy no-knead recipe uses just four simple ingredients and requires minimal effort, making it perfect for home bakers craving fresh, crusty bread.

Ingredients

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

Instructions

1. Step 1: The night before baking, mix the flour, yeast, and salt in a large bowl. Add the lukewarm water and stir until the dough just comes together. Cover the bowl with plastic wrap and let it rest on the countertop for 12 to 20 hours.
2. Step 2: The next day, the dough will be sticky, bubbly, and wet. Generously flour your hands and a baking sheet. Gently shape the dough into about four 12-inch baguettes, handling it carefully to prevent sticking. Place the shaped dough on the floured baking sheet and dust the tops with more flour. Cover with a towel and let rise in a warm place for about 1 hour.
3. Step 3: Preheat your oven to 450°F (230°C). Score the tops of the baguettes with a very sharp knife to allow for an even oven spring.
4. Step 4: Place a deep baking pan filled with two cups of boiling water on the lower oven rack to create steam. Put the baking sheet with the baguettes on the middle rack. Bake for 10 minutes, then carefully remove the water pan and continue baking for another 20 minutes or until the crust is golden and crispy.

Tips & Variations

• Use flour with a higher protein content, like King Arthur or Bob’s Red Mill, for a chewier texture.
• Scoring the dough before baking helps prevent irregular bursting and gives the classic baguette look.
• Freeze extra loaves to enjoy fresh bread later; just reheat in the oven before serving.
• Keep your yeast fresh to ensure good rise and fluffiness.
• Don’t skip the steam bath—it’s essential for developing a crisp, crackly crust.

Storage

Store your baguettes in a paper bag at room temperature for up to 2 days to maintain their crust. For longer storage, wrap tightly and freeze for up to 1 month. Reheat frozen baguettes in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is my baguette dough so sticky?

The dough is intentionally wet and sticky; this high hydration helps create a light, airy interior. Flour your hands and workspace well to handle the dough without sticking.

How many baguettes does this recipe make?

This recipe yields about four baguettes, each approximately 12 inches long.

No-Knead French Baguette Recipe

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★★★★★

4.6 from 109 reviews

• Author: anna
• Total Time: 13 hours 5 minutes
• Yield: 4 baguettes 1x
• Diet: Vegetarian

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Description

This no-knead homemade baguette recipe delivers a crispy crust with a chewy interior using just four simple ingredients: flour, water, yeast, and salt. Perfect for every occasion, this easy method reduces hands-on time while producing authentic Parisian-style baguettes with minimal effort.

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Ingredients

Scale 1x2x3x

Ingredients

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

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Instructions

1. Mix Ingredients and Rest: The night before baking, combine the dry ingredients (flour, yeast, salt) in a large bowl. Add lukewarm water and mix until a sticky dough forms. Cover the bowl tightly with plastic wrap and let it rest at room temperature on the countertop for 12 to 20 hours until bubbly and well risen.
2. Shape the Dough: The next day, generously flour your hands and work surface. Transfer the sticky dough to a floured baking sheet. Divide and shape dough into four long baguette forms, roughly 12 inches each. Cover with a towel and let them rise in a warm place for about 1 to 2 hours until puffy.
3. Score the Baguettes: Preheat your oven to 450°F (232°C) with two racks inside. Using a very sharp knife, score slashes along the top of each baguette to control expansion and create the classic look.
4. Prepare Steam Bath: Place a deep baking pan filled with 2 cups of hot boiling water on the lower rack of the oven to produce steam, which is critical for the crusty exterior.
5. Bake the Baguettes: Place the baking sheet with baguettes on the middle rack. Bake with steam for 10 minutes, then carefully remove the water pan and continue baking for an additional 20 minutes or until the loaves are golden brown and crispy on the outside.
6. Cool and Serve: Transfer the baked baguettes to a cooling rack and allow them to cool slightly before slicing. Enjoy fresh or freeze for later use.

Notes

• The dough will be very sticky and wet—that’s normal for this high hydration dough. Flour your hands and surface liberally to handle better.
• Use high-protein flour like King Arthur or Bob’s Red Mill for ideal texture and flavor.
• Scoring the baguettes before baking prevents unpredictable bursting and helps control shape.
• The steam bath during baking is essential to develop the iconic crisp crust.
• Make sure your yeast is fresh and active for proper rising.
• You can freeze baked baguettes and reheat them later in the oven to refresh their crust and texture.
• For variations, hydration levels tested include 75% (standard), 82%, and 98%, adjusting flour and water amounts accordingly.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Bread
• Method: Baking
• Cuisine: French

Keywords: baguette, homemade baguette, no knead bread, French bread, easy bread recipe, crispy crust bread