The Easiest No Knead Baguette Recipe

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose flour is more accessible.

yeast

💰Cheaper: sourdough starter

Sourdough starter can enhance flavor and is often available at home.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats, while vegetable oil is budget-friendly.

The Day Before:

1. In a large bowl, stir together the flour, salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until your dough comes together into a ball leaving no dry flour behind. The dough might be a little sticky which is ok.

2. Cover the bowl and let it sit at room temperature for a minimum of 12 hours but up to 18. It's ready when the surface of the dough is dotted with bubbles and the dough has more than doubled in size. After 18 hours, you can continue the shaping and baking process, or place the dough in the fridge for up to 2 days.

The Next Day:

3. Generously dust your work surface with flour. Scrape the dough out of the bowl. Knock out the air by pulling the dough from the outside in towards the center for a few times.

4. Divide the dough in 2 pieces, roughly 375 g (about 13 oz) each. Fold the dough inwards from the sides and pinch in the center. Bring the top of the dough towards the center and then the bottom. The dough will resemble a chunky rectangle.

5. Turn the dough over, seam side down on a floured surface and cover with cling wrap and a kitchen towel. Allow to proof on the counter for about 60 minutes.

Shaping and Baking the Baguette:

6. Place a kitchen towel on a flat baking tray and generously dust with flour. Set aside.

7. Turn the dough over, seam side up. Bring the top side down to the center of the piece of dough and push down with your fingers to stick it. Now do the same with the bottom side bringing it into the center to meet the top piece of dough.

8. Now using your fingers bring the top side of the dough down to meet the bottom side and press together to pinch the seam.

9. Turn the dough over on your counter and using both hands, gently roll out your baguette moving your hands away from each other. Once you get to the ends of the baguette, put on more pressure and roll the ends into points. The dough should measure around 14 inches (35 cm) at this stage.

10. Gently place the dough on the towel, seam side up. If the dough is sticky, dust the top lightly with flour. Cover the baguettes gently with cling wrap and another kitchen towel on top. Set aside and proof for roughly 45 minutes to 1 hour.

11. Half an hour before the end of the second rise, preheat the oven to 450°F (225°C), with a rack in the center. Line a baking tray with parchment.

12. Carefully roll your proofed baguettes over one at a time. Gently lift and place on the baking tray, seam side down, giving a little stretch to the dough to lengthen the baguette to about 17 inches (43 cm). Straighten the baguette with your hand before scoring the bread with a sharp blade or knife.

13. Bake the baguettes for 20-25 minutes, until the crust is golden brown. Cool on the pan for at least 30 minutes before cutting and enjoying. Store at room temperature in a bag or airtight container for up to 3 days. The baguettes can also be frozen for up to 8 weeks.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens