No Knead Baguette Recipe
This No Knead Baguette recipe makes 2 crusty baguettes from 4 ingredients with no kneading at all. The dough rests overnight, which does the work for you, and gives you a shattering crust and a wide open crumb.
Servings: 8
Calories: 171kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- ¼ teaspoon active dry yeast
- 1½ teaspoon salt
- 1½ cups warm water
Instructions
First Day
- In a large bowl, mix together 3 cups all purpose flour, ¼ teaspoon active dry yeast and 1½ teaspoons salt. Add 1½ cups warm water and stir with a wooden spoon until a sticky dough forms.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12 to 18 hours.
The Next Day
- Generously flour your work surface. Deflate the dough by folding its edges into the center a few times, then transfer it to your work surface.
- Divide the dough into 2 equal pieces. Gently fold and pinch each piece into a chunky rectangle. Let them rest, seam side down, covered with plastic wrap and a tea towel, at room temperature for 60 minutes.
- Lay a kitchen towel on a baking tray and sprinkle it generously with flour. Keep it nearby. Turn each piece so the seam is facing up and fold the top and bottom into the center. Roll it gently under your hands until it looks like a baguette and is about 14 inches (35 cm) long.
- Place them on the prepared towel, seam side up, and let them rest, covered, for another 45 minutes to an hour. They’re ready when you poke one and your finger leaves a dent. If the dough springs back, give it another 15 minutes.
- 20 minutes before the proofing is done, place a pan of water on the bottom rack of your oven. Preheat the oven to 450°F (225°C).
- Gently roll the risen baguettes onto a large baking sheet lined with parchment paper and stretch them out a little more, so they’re about 17 inches long. Hold a lame or sharp knife at a slight angle and make a series of evenly spaced diagonal slashes across the top of each baguette, using one confident motion per cut so the blade doesn’t drag.
- Transfer the baking sheet to the oven and bake for 20 to 25 minutes, until they’re a deep golden brown. Let them cool for at least 30 minutes before you dive in.
Video
Notes
- Dough consistency: The dough will be quite sticky and shaggy after mixing. Resist the urge to add more flour. That stickiness is normal and it’s what gives you the open crumb.
- Rising time: The first rise can run anywhere from 12 to 18 hours. A longer rise builds more flavor. If your kitchen is warm it’ll be ready at the early end, if it’s cold give it the full 18.
- Shaping: Use a gentle touch. You’re forming the shape without knocking all the air out.
- The pan of water isn’t optional. The steam keeps the crust soft for the first few minutes so the loaf can expand, then gives you the thin crackly finish. Without it the outside stays dull and soft.
- Bake them properly brown. Underbaking is the most common mistake with baguettes, and a pale loaf goes soft within the hour.
- Cool for 30 minutes before slicing. The crumb is still setting when it comes out. Cutting early makes it gummy and the loaf stales faster.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 36g | Protein: 5g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 439mg | Potassium: 51mg | Fiber: 1g | Sugar: 0.1g | Calcium: 9mg | Iron: 2mg
