No-Knead American Baguettes... (Easy... No Mixer... No Yeast Proofing)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

active dry yeast

💰Cheaper: instant yeast

Instant yeast can be mixed directly with dry ingredients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a similar flavor profile.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a unique flavor.

Mix 3 cups flour, 1 and 1/2 teaspoons salt, and 1/4 teaspoon instant yeast in a large bowl.

Add 12 oz cool tap water and mix until a shaggy dough forms.

Cover the bowl with plastic wrap and let it proof for 8 to 24 hours at room temperature.

Dust a work surface with flour and scrape the dough out of the bowl.

Lightly pat the dough to flatten and fold it over onto itself to form a ball.

Cut the dough into four equal parts and shape each into a long rope.

Let the shaped dough rest for 10 minutes to relax the gluten.

Place the dough on parchment paper and cover with a flower sack towel to proof for 1 to 2 hours.

Preheat the oven to 450°F (232°C) with a baking stone inside for half an hour.

Make an egg wash by whisking 1 egg with 1 to 2 tablespoons of water.

Score the dough with scissors and slide it onto the baking stone using a pizza paddle.

Bake for 15 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens