Sometimes, the best kitchen moments come from unexpected places — like a dough that you barely touch, yet transforms into something magical. This no knead bread baguette fits that bill perfectly. I remember the first time I tried it; the dough was sticky and awkward, and I wasn’t sure if it would even rise. I left it covered on the counter and almost forgot about it, distracted by a phone call that went longer than planned. Later, when I peeked under the towel, the dough was bubbly and alive, promising something special.
Baking it filled the house with that unmistakable yeasty aroma, the kind that pulls you in like a warm hug. When I sliced into the baguette, the crust crackled beneath my fingers, and the crumb was open and soft in places — not perfectly uniform, but that’s part of its charm. It wasn’t fancy, but it was honest bread, the kind that invites you to slow down and enjoy. I wasn’t aiming for artisan bakery perfection, just something real and satisfying.
- The crust is satisfyingly crackly, but you don’t have to be a pro to get it right.
- The dough requires almost no hands-on time — it’s more about patience than skill.
- It’s simple — and that’s kind of the point. No fancy equipment, no complicated steps.
- The airy interior makes it ideal for sandwiches, but it’s equally delicious with just butter.
- It takes a long time to rise, so planning ahead is key — but hands-on time is minimal.
If you’re worried about the long wait, don’t be. The dough is forgiving, and the results make the patience worth it. I usually let the dough rest overnight, but sometimes I’ve stretched it a bit longer without a problem. Plus, there’s something almost meditative about walking past the bowl and seeing those bubbles form.
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No Knead Bread Baguette
- Total Time: 18 hours 45 minutes
- Yield: 2 baguettes 1x
Description
A simple and rustic no knead bread baguette recipe that yields a crusty exterior and soft, airy interior with minimal effort.
Ingredients
3 1/4 cups (400 grams) bread flour
1 1/2 teaspoons salt
1/4 teaspoon instant yeast
1 1/2 cups (360 ml) warm water (about 75°F/24°C)
Cornmeal for dusting
Instructions
In a large mixing bowl, combine the bread flour, salt, and instant yeast. Stir to evenly distribute the ingredients.
Pour the warm water into the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is hydrated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a work surface and turn the dough out onto it. With floured hands, gently fold the dough over on itself once or twice to shape it into a rough rectangle. Do not knead.
Divide the dough into two equal portions using a bench scraper or knife.
Shape each portion into a baguette by flattening the dough into a rectangle approximately 8 inches wide, then folding the long edges towards the center, pinching to seal the seam. Roll gently to elongate to about 14 inches in length.
Place the shaped baguettes seam side down on a baking sheet dusted with cornmeal. Cover loosely with a kitchen towel and let rise for 1 to 2 hours, until puffy but not doubled.
About 30 minutes before baking, preheat your oven to 475°F (245°C) with a baking stone or heavy baking sheet on the middle rack and an empty metal pan on the bottom rack.
Just before baking, use a sharp knife or lame to make 3 to 4 diagonal slashes about 1/4 inch deep on each baguette.
Place the baguettes on the preheated baking stone or baking sheet. Pour 1 cup of hot water into the empty pan on the bottom rack to create steam and quickly close the oven door.
Bake for 20 to 25 minutes, rotating the baking sheet halfway through, until the baguettes are deep golden brown and sound hollow when tapped on the bottom.
Remove the baguettes from the oven and transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
For this recipe, you don’t need fancy tools — a sturdy baking sheet or stone will do just fine. I often bake these baguettes alongside a simple salad or some soup, but they also make a great base for quick bruschettas. If you want to play around a bit, try adding herbs to the dough or sprinkling seeds on top before baking, though I haven’t tested all of these variations thoroughly.
Sometimes I shape the baguettes a little unevenly — they don’t need to be perfect, just rustic and inviting. You could also experiment with letting the dough rise in the fridge overnight, which changes the flavor a bit, but I prefer the room temperature method for a more straightforward taste.
FAQ
Do I really need to wait 12-18 hours? Yes, the long rise develops flavor and texture, but if you’re in a hurry, shorter times will still work — just expect a different crumb.
Can I use regular yeast? Instant yeast is best here for convenience, but active dry yeast can be used if you adjust the water temperature slightly.
How do I store leftover baguettes? Paper bags keep the crust crisp for a day or two; for longer storage, freeze wrapped tightly and refresh in the oven before serving.
Ready to try baking something that feels both effortless and rewarding? Give this no knead bread baguette a go — it might just become your new weekend tradition.