Easy No-Knead French Baguettes

No Knead Baguette - Half CutWhen I think baguette, I think instantly of France. Baguettes are the ubiquitous French icon, often tucked under the arms of commuting Parisians. They are distinguishable by its’ length and crispy crust. The word “baguette” means “wand” or “baton”.

You may be thinking that this is going to be scary long process. No Knead to fret, this recipe is actually not like most bread making recipes. I usually work Monday to Friday, so I love recipes that are easy and quick. This recipe is meant for the working person! Crusty fresh bread made from scratch without a push of the palm. Well, maybe a slight push. So if you are expecting one of those roll-up-your-sleeves bread making, this is not the recipe for you. It’s almost too easy!

This recipe is based on Jim Lahey recipe published in the 2006 New York Times. I tweaked it and adapted it to my own.


So what you will need is:

Makes for 4 small baguettes
1/2 tsp dry active yeast
325 Grams water (1 1/2 Cups)
1 1/2 tsp kosher salt
500 Grams all-purpose flour (4 cups)

1. Add the yeast to the bowl.
No Knead Baguette - Yeast2. Then add the water (it does not need to be warm). Next add the salt and mix everything together with a wooden spoon.
No Knead Baguette - Yeast Salt Water3. Add the flour to the yeast mixture.
No Knead Baguette - Flour4. Mix together, until the dough forms into one sticky clump and starts to pull away from the bowl.
No Knead Baguette - Mixed Flour5. Cover with plastic wrap and a tea towel.
No Knead Baguette - Cling Wrap6. Let it rise for 12 to 14 hours or more until doubled — I made the dough at 7pm and let it rise until 4pm the next day, so a longer rise can still work
No Knead Baguette - Dough 17. Using a rubber spatula, scrape the dough out of the bowl onto a clean floured surface. The air will push out of the dough as you scrape it out.
No Knead Baguette - Prepare Flour No Knead Baguette - Punch Out Dough8. Separate the dough into 4 roughly even pieces.
No Knead Baguette - Dough Splitt9. Shape loaves on a baking sheet sprinkled with cornmeal. Make sure the tuck the seams or imperfections of the dough to the bottom.
No Knead Baguette - Ready to Rise10. Cover with a floured plastic wrap and let the loaves rise for about 2 hours or until almost doubled.
No Knead Baguette - 2nd Rise
No Knead Baguette - Almost Ready to Bake11. Preheat the oven to 550 F.
12. Slash the tops of the loaves with a knife or scissors
No Knead Baguette - Slashed with Knife13. For a extra crispy crust, spray or sprinkle with water before baking.
14. Add a pot of water to the bottom rack of the oven, this will create humidity in the oven creating a crispy delicious crust.
15. Skip this step if you don’t want a crispy crust, but really, you want crispy bread! After 5 minutes of baking, spray or sprinkle with water again and return to the oven. Repeat this step at the 10 minute mark.
No Knead Baguette - After 10 Mnutes16. After 15 minutes of cooking total, the baguettes will be ready.
No Knead Baguette - Finished

Easy No-Knead French Baguettes

So what you will need is:

Makes for 4 small baguettes

1/4 tsp dry active yeast
1 1/2 cups water (325 grams)
1 3/4 tsp salt
500 Grams all-purpose flour, about 4 cups

  1. Add the yeast to the bowl.
  2. Then add the water (it does not need to be warm). Next add the salt and mix everything together with a wooden spoon.
  3. Add the flour to the yeast mixture.
  4. Mix together, until the dough forms into one sticky clump and starts to pull away from the bowl.
  5. Cover with plastic wrap and a tea towel.
  6. Let it rise for 12 to 14 hours or more until doubled — I made the dough at 7pm and let it rise until 4pm the next day, so a longer rise can still work
  7. Using a rubber spatula, scrape the dough out of the bowl onto a clean floured surface. The air will push out of the dough as you scrape it out.
  8. Separate the dough into 4 roughly even pieces.
  9. Shape loaves on a baking sheet sprinkled with cornmeal. Make sure the tuck the seams or imperfections of the dough to the bottom.
  10. Cover with a floured plastic wrap and let the loaves rise for about 2 hours or until almost doubled.
  11. Preheat the oven to 550 F.
  12. Slash the tops of the loaves with a knife or scissors
  13. For a extra crispy crust, spray or sprinkle with water before baking.
  14. Add a pot of water to the bottom rack of the oven, this will create humidity in the oven creating a crispy delicious crust.
  15. Skip this step if you don’t want a crispy crust, but really, you want crispy bread! After 5 minutes of baking, spray or sprinkle with water again and return to the oven. Repeat this step at the 10 minute mark.
  16. After 15 minutes of cooking total, the baguettes will be ready.

 

Now, how easy was that?! Perfect baguettes made in your kitchen! Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen”. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!

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