Sometimes the best moments in the kitchen are the ones that don’t demand much but reward you with so much. This no knead bread baguette recipe is just that kind of recipe—simple, slow, and satisfying. It’s the kind of bread that fills your home with comforting warmth and provides a perfect crusty companion for whatever you love to spread or dip into.
I remember one morning when I started this dough somewhere between breakfast and brunch, distracted by the usual weekend to-do list that never quite seemed to end. I almost forgot about it until the bubbles on the dough caught my eye, promising that it was ready to transform. The smell as it baked was impossible to ignore; it made the house feel like a cozy bakery corner. Pulling the golden baguettes from the oven, I couldn’t help but smile—there’s something special about bread that’s made without fuss but tastes like you spent hours on it.
- The crust is satisfyingly crisp, giving way to a soft, airy interior that’s just begging to be torn apart.
- It’s simple—and that’s kind of the point. Minimal ingredients, minimal effort, and a slow rise that fits perfectly into a relaxed day.
- This bread pairs beautifully with anything from a rich stew to a light salad or just a smear of butter and jam.
- It’s not an instant fix; you’ll need a few hours of patience for the dough to rise, which means planning ahead, but the hands-off time is plenty to get other things done.
If you’re a little nervous about working with wet dough or shaping baguettes, don’t worry. This recipe’s forgiving nature means you can gently fold and shape without stress, and the results still shine. It’s a lovely way to invite a bit of rustic charm into your kitchen without needing to be a bread expert.
PrintNo Knead Bread Baguette
A simple and rustic no knead bread baguette recipe that yields a crusty exterior and soft, airy interior with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 2 baguettes
Ingredients
3 1/4 cups (400 grams) all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon instant yeast
1 1/2 cups (360 ml) warm water (about 75°F/24°C)
Cornmeal or flour for dusting
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and instant yeast until well combined.
Pour the warm water into the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and all the flour is hydrated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 3 to 4 hours, or until the surface is dotted with bubbles and the dough has doubled in size.
Lightly flour a clean work surface and turn the dough out onto it. Sprinkle the dough with a little flour to prevent sticking.
Using floured hands, gently fold the dough over itself 2 to 3 times to shape it into a rough rectangle. Divide the dough into two equal portions using a bench scraper or knife.
Shape each portion into a baguette by gently flattening it into a rectangle about 8 inches long, then folding the long edges toward the center and rolling it gently to form a tight cylinder about 12 inches long.
Place the shaped baguettes seam-side down on a baking sheet lined with parchment paper and dusted lightly with cornmeal or flour. Cover loosely with a kitchen towel and let rise for 45 minutes to 1 hour until puffy.
About 30 minutes before baking, preheat the oven to 450°F (230°C). Place a shallow pan on the bottom rack of the oven.
Using a sharp knife or razor blade, make 3 to 4 diagonal slashes about 1/4 inch deep across the top of each baguette.
Place the baking sheet with the baguettes on the middle rack. Pour 1 cup of hot water into the shallow pan to create steam and immediately close the oven door.
Bake the baguettes for 20 to 25 minutes until golden brown and crusty. The bread should sound hollow when tapped on the bottom.
Remove the baguettes from the oven and transfer to a wire rack to cool completely before slicing.
When it comes to equipment, you really don’t need anything fancy—just what you have on hand should do the trick. I usually bake these right on a parchment-lined sheet, but if you have a baking stone or steel, that’s a nice touch to try. Serving suggestions? I like slicing the baguette while it’s still slightly warm and pairing it with olive oil and a sprinkle of sea salt or alongside a savory cheese board.
Thinking about variations, I haven’t tried adding herbs or olives directly into the dough with this one, but it might be a fun experiment. You could also swap some of the all-purpose flour for whole wheat or rye for a heartier loaf, though it may alter the texture a bit. And if you want to make smaller rolls instead of baguettes, that could work too—just adjust baking time cautiously since they’ll cook faster.
FAQ
Can I make this bread faster? Not really—this bread benefits from a slow rise to develop flavor and texture. Rushing it might make it dense.
Do I need special flour or yeast? No, regular all-purpose flour and instant yeast work perfectly for this recipe.
How do I store leftovers? Keep the cooled baguette in a paper bag at room temperature for a day or two. For longer storage, wrap it tightly and freeze.
Can I shape the dough differently? Yes, feel free to shape into rounds or smaller loaves if you prefer.
Ready to bring the scent of fresh-baked bread into your home? Give this no knead bread baguette a try, and enjoy the simple pleasure of homemade bread that doesn’t ask for much but gives plenty back.