The Easiest No Knead Baguette Recipe

What is a No Knead Baguette?

• Baguette:

  • The word baguette means “wand” or “stick”.
  • A baguette is a type of elongated and cylindrical bread that originated in France, known for its crispy crust and soft, chewy inside. Its first record as a bread can trace back to 1920.
  • The French bread law requires “traditional baguettes” to be made where they’re sold with four ingredients including wheat flour, water, salt, and yeast.

• No Knead Baguette

(This also explains how a no knead baguette is different from a traditional baguette.)

• • A no-knead baguette bread is a variation of the classic baguette that is made using a simplified method eliminating the need for extensive kneading.
  • Traditional baguettes rely on kneading to connect protein and water to build the gluten network.
  • In comparison, no knead baguettes in this recipe rely on extended fermentation.
    • During this time, yeast works through a slow NATURAL biological reaction by feeding on the sugars in flour (and added sugar if applicable) to release carbon dioxide to make the dough rise. So it only needs a very small amount of yeast to get started.
    • The bonus is that the long fermentation also releases alcohol to add profound flavors. Time does most of the job for you!

Tools for No Knead Baguette

• Measuring cups and measuring spoons
• Large mixing bowl
• Wooden spoon
• Shower cap, cling wrap, or clean kitchen towel (for covering the dough)
• Baking trays

Key Ingredients for No Knead Baguette and Why

• Bread flour:

  • Bread flour has 12%-14% protein, more than 8%-11% in all-purpose flour (plain flour).
  • So bread flour can naturally and easily develop more gluten, resulting in a stronger and more elastic dough.

• Salt:

  • Salt enhances the flavor, prevents the dough from rising too fast, strengthens the gluten, improves the extensibility, and acts as a natural preservative to extend the bread’s shelf life.

• Sugar:

Sugar not only adds a subtle sweetness to baguettes but also has a few more functions:

• • Sugar activates the yeast to speed up the rising.
  • Sugar feeds yeast, converting it into gas to make bread rise light and airy.
  • Sugar reacts with the protein in bread flour through the Maillard reaction, contributing to the browning, a crust texture, and adding flavor complexity.
  • Sugar helps to retain moisture in the dough for a tender crumb.

• Instant yeast:

  • Instant yeast can be put directly into the dry ingredients. Note to avoid direct contact with salt by mixing it with flour first so it won’t get deactivated.

• Warm water:

  • Lukewarm water activates and optimizes the growth of yeast.
  • To tell whether the water is lukewarm, take a small amount of water and put your finger in it, if it feels close to your body temperature or slightly warmer, then it’s lukewarm water.

How to Make No Knead Baguette

How to Store No Knead Baguette

• Store baked and completely-cooled baguettes at room temperature in a bag or airtight container for up to 3 days.
• The baked baguettes can also be frozen for up to 8 weeks.

Gemma’s Pro Chef Tips

1. Make sure your water is lukewarm when mixing your dough. You can gently warm it in the microwave or on the stovetop.
2. I use instant yeast but if you are using active dry yeast then you will need to use a little less than ½ teaspoon and sponge it in your warm liquid before adding it to your flour.
3. My recommendation for the bulk ferment is to do it for a minimum of 12 hours so it properly develops but I do suggest taking it as far as 18 hours for the best flavor and texture.
4. I do not recommend freezing this dough raw. I have never had success with this.

More No-Knead Bread Recipes

• No-Knead Homemade English Muffins (No Oven Needed)
• Cinnamon Raisin Bread
• Homemade Soft Pretzels
• Gemma’s Best-Ever Cinnamon Rolls
• Best-Ever Pizza Dough Recipe

Watch The Recipe Video!