No Knead Bread Baguette to Savor on a Slow Sunday Morning

There’s something quietly satisfying about making bread without the usual fuss. This no knead bread baguette invites you to slow down and enjoy the process as much as the result. It’s a rustic loaf that fills your home with the smell of warm flour and caramelized crust, even if you’re just starting out with baking.

One morning, I left the dough resting on the counter while my mind wandered elsewhere—half-listening to a podcast and half-watching the sunlight shift across the kitchen tiles. The dough bubbled and grew, almost like magic, as I got distracted by a text and almost forgot to shape it. When I finally pulled it out, the texture was airy and soft yet sturdy enough to hold its shape. It’s funny how something that felt so hands-off turned into a loaf that I proudly sliced and shared, even if my kitchen timer was a little off and I almost overbaked it. It’s not perfect, but that’s part of the charm.

• It’s delightfully simple — no kneading means less mess and less intimidation.
• The crust comes out crackly and satisfying, though it might not have the uniformity of a professional bakery baguette.
• Making it requires patience for the slow rise, but the hands-on time is minimal.
• It’s flexible enough for beginners, yet pleasing for anyone who loves homemade bread.

If you’re worried about timing or equipment, don’t be. This recipe works well with just a baking sheet and some patience. A rustic loaf like this pairs beautifully with anything from morning jam to dinner soups. You might try swapping out a bit of the flour for whole wheat or adding herbs to the dough, though I haven’t tested those tweaks thoroughly.

No Knead Bread Baguette

Print Recipe

A simple and rustic no knead baguette recipe that produces a crusty, airy loaf with minimal effort. Perfect for beginners and those who love homemade bread without the hassle of kneading.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 2 baguettes

Ingredients

Scale 1x2x3x

3 1/4 cups (400 grams) all-purpose 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 or flour for dusting

Cook Mode Prevent your screen from going dark

Instructions

In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a sticky, shaggy dough forms.
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, until it has doubled in size and the surface is bubbly.
Lightly flour a clean work surface and turn the dough out onto it. Sprinkle the dough with a little flour to prevent sticking.
Gently shape the dough into a rough rectangle, then fold it into thirds like a letter. Turn the dough 90 degrees and fold into thirds again. Let the dough rest for 15 minutes.
Divide the dough into two equal portions using a bench scraper or knife.
Shape each portion into a baguette by flattening it gently into a rectangle, folding the long edges toward the center, and rolling it into a log about 14 inches (35 cm) long. Pinch the seams to seal.
Place the shaped baguettes seam-side down on a baking sheet lined with parchment paper and lightly dusted with cornmeal or flour.
Cover the baguettes loosely with a kitchen towel and let them rise for 45 to 60 minutes, until slightly puffy.
About 30 minutes before baking, preheat your oven to 475°F (245°C). Place a baking stone or inverted baking sheet on the middle rack and a shallow pan on the bottom rack.
Once the oven is hot, transfer the parchment paper with the baguettes onto the preheated baking stone or sheet.
Pour 1 cup of hot water into the shallow pan to create steam and quickly close the oven door.
Bake the baguettes for 20 minutes, then remove the steam pan and continue baking for another 10 minutes, until the crust is deep golden brown and crisp.
Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing.

For equipment, you really only need a basic oven and something sturdy to bake on—no fancy gadgets required. I usually serve these baguettes alongside a simple cheese plate or a bowl of warm stew. Sometimes I let the dough rise longer than suggested, which makes the crumb even more open, but results can be a bit unpredictable. You could try shaping them into smaller rolls, but I can’t promise the crust will be quite the same.

FAQ

Can I use active dry yeast instead of instant? Yes, but activate it first in warm water before mixing.

What if my dough doesn’t rise much? Try a warmer spot or give it more time; yeast activity can vary.

How do I keep the crust crisp after baking? Store in a paper bag and avoid plastic to maintain crunch.

Can I freeze the baguettes? Definitely—wrap tightly and freeze; reheat before serving.

Give this no knead bread baguette a try next time you crave fresh bread without the fuss. It’s a humble, rewarding way to fill your home with warmth and flavor—just be ready for the tempting aroma to pull you back to the kitchen again and again.