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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
