Easy No Knead Baguette
Oh, this No-Knead Baguette recipe is absolutely delightful – simple, yet yielding such scrumptious results! There’s something so satisfying about making bread at home, especially when it’s this easy. The magic of watching dough transform into these beautiful, golden brown baguettes, with their crispy crusts and soft insides, is truly a joy.
All-Purpose Flour: All-purpose flour is versatile and easily available, making it a go-to choice for bread recipes. If you need a substitute, bread flour can work too; it’ll give your baguette a chewier texture due to its higher protein content. Active Dry Yeast: Yeast is the magical ingredient that makes the dough rise. It’s responsible for the light, airy texture of the bread. If you don’t have active dry yeast, instant yeast is a suitable alternative. Just remember, that your dough will rise much quicker, you’ll probably only need to let it rise for 2 hours. Salt: Salt adds flavor and also regulates yeast activity, ensuring the bread rises perfectly. In a pinch, you can use kosher salt instead of regular table salt, but be mindful of the grain size, as you might need to adjust the amount. Warm Water: Water hydrates the flour, the ideal temperature range is between 105°F and 110°F (40.5°C to 43.3°C). If your tap water is heavily chlorinated or has a strong taste, consider using filtered or bottled water for a neutral flavor profile.
You’re going to love how easy it is to make this No-Knead Baguette. It’s almost like magic – with just a few simple steps, you’ll have delicious, crusty bread that’s perfect for any meal. Let’s get started! First up, grab a large bowl and toss in your flour, yeast, and salt. Give it a good mix, then pour in the warm water. Now, stir everything together with a wooden spoon until you get a sticky dough. Once your dough is all mixed up, cover the bowl with some plastic wrap. Just leave it on your kitchen counter, at room temperature, for about 12 to 18 hours. Yep, it’s a long wait, but trust me, it’s worth it. This slow rise gives your baguettes that amazing flavor and texture. After the long rest, flour your work surface really well – this dough can be sticky! Gently deflate the dough in the bowl, then plop it onto your floured surface. Divide it into two pieces and start shaping. Just fold and pinch each piece into a rough rectangle. Let them rest again, seam side down, covered with cling film and a tea towel, for about 60 minutes. Here’s a pro tip: Before you preheat the oven, place a pan of water on the bottom rack. The steam created during baking will help achieve that perfect golden, crispy crust. Now, get your oven preheated to 450°F (225°C). While it’s heating, you’re going to shape your baguettes. Turn the dough so the seam faces up, fold the top and bottom into the center, and roll each piece gently to form that classic baguette shape. They should be about 14 inches long. Lay a floured kitchen towel on a baking tray, and place your shaped baguettes on it, seam side up. Cover them up and let them rest for another 45 minutes to an hour. You’ll know they’re ready when you can gently poke the dough and it slowly springs back. After the final rise, carefully transfer your baguettes to a parchment-lined baking sheet. Now, grab a sharp knife or a lame, and make some diagonal slashes along the top of each baguette. This isn’t just for looks – it helps the bread expand evenly while baking. Pop them in the oven and bake for 20-25 minutes until they’re golden brown and sound hollow when tapped. Try to resist the urge to cut into them right away. Let your beautiful baguettes cool for at least 30 minutes. This waiting time lets the inside set up properly. Then, you’re all set to slice and enjoy. Trust me, the aroma and taste of freshly baked bread are absolutely worth the wait!
Storage
After the baguette has completely cooled, wrap it in a clean cloth or place it in a paper bag, then keep it at room temperature. This method helps preserve the crust’s crispness and the bread’s soft interior for about a day or 2. To freeze the baguette, wrap the bread tightly in plastic wrap or aluminum foil to prevent freezer burn, then place it in a freezer-safe bag or container. The baguette can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the bread in a warm oven, to revive that freshly-baked taste and texture.
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