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You are here: Home / Bread Recipes / NO KNEAD BAGUETTE

NO KNEAD BAGUETTE

December 30, 2015 by Kushi 24 Comments

No Knead Baguette is a vegan, easy to make, tasty and irresistible bread that is crusty outside with light and chewy texture inside and is a must try!
No Knead Baguette

This bread is distinguishable from other breads due its length and the crispy crust. With the recipe below you can prepare 4 medium sized baguettes or 2 long baguettes.

This is one of my family’s favorite and I prepare it often. I always prepare two big loaves so that I can make cheese garlic bread the next day but it never happens as this bread gets over in no time. Generally I prefer to have bread with butter or cheese, but this is the only bread that I eat without either of these and just can’t stop with one slice.

Baguette is one of the simplest bread to try if you are a beginner when it comes to baking. I have tried my best to post bread recipes on Wednesdays of the second half of 2015, so technically this will be my last bread post for this year. I have plans to bake more varieties of bread in the upcoming year. If you would like to see a bread recipe of your choice, drop in a comment and I would love to bake it for you. Until then, wish you all a very happy new year.

Preparation time : 15 hours
Serves : 2 long baguettes

Ingredients for No Knead Baguette

Active Dry yeast –   1/4 tsp
Sugar – 1  tsp
Warm water – 1 1/2 cup
All purpose flour – 3 1/4 cup + more for dusting
Salt – 1 1/2 tsp

No Knead Baguette

Steps to prepare No Knead Baguette

Step I

  • In a bowl add sugar and warm water. Sprinkle the yeast and leave it undisturbed for 10 minutes. Let the yeast activate.
  • Now add the all purpose flour, salt and mix well until the dough comes together into a ball. This dough will be sticky.
  • Cover the dough with warm towel and rest it in a warm place for about 12 to 15 hours or till it is more than double in size.

Step II

  • Dust the working surface with generous amount of flour as the dough will be sticky.
  • Using a spatula scrape the dough onto working surface. Punch the dough to remove the air bubbles and using knife, cut them into 2 equal sizes for 2 long baguettes or 4 equal sizes for medium baguettes.
  • Sprinkle flour on each piece of dough. Roll and stretch it outwards to form a thin long baguette.
  • Sprinkle all purpose flour onto the baking pan. Place the baguettes on baking pan. Cover this and keep it in warm place for 1 to 1.5 hours or until it is doubled.

Step III

  • Preheat the oven for 525 degree F. Place bowl of water in oven safe bowl at bottom rack. This is done to get good amount of moisture in the oven and nice crust to the baguette
  • Make diagonal slits on top of the baguettes using scissor/ blade/ knife .
  • Sprinkle water on the baguettes and keep it for baking. Remove the baguettes from oven and sprinkle the water at 5 minute-intervals.
  • Bake for 20 minutes or until it is golden in color and you get hollow sound when tapping.
  • Allow it to cool down completely even before you slice them.
  • No Knead Baguettes are now ready. Serve and enjoy.

Tip:

  • You may have to increase or decrease the amount of flour in the recipe based on the weather conditions.
  • I have also tried this recipe with 2 1/4 tsp of yeast earlier (traditional bread method) and the outcome was perfectly fine.
  • During winter, for warmer temperature preheat the oven to 150 degree F and rest the dough.
  • If the dough becomes too sticky while shaping the baguette, coat your palm with flour.
  • Shape the baguettes to the length that fits to your baking pan.

No Knead Baguette

No Knead Baguette

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Filed Under: Bread Recipes, Breakfast Recipes, Lunch and Dinner Recipes, Vegan Recipes Tagged With: Bread Recipes, Breakfast Recipes, Lunch and Dinner Recipes, Vegan Recipes

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Reader Interactions

Comments

  1. Traditionallymodernfood

    December 31, 2015 at 7:11 pm

    Perfectly baked

    Reply
    • Kushi

      January 1, 2016 at 4:16 pm

      Thank you Vidya 🙂

      Reply
  2. Antonet Roajer

    December 31, 2015 at 7:55 pm

    wow!! Good one kushi.

    Reply
    • Kushi

      January 1, 2016 at 4:16 pm

      Thank you Antonet 🙂

      Reply
  3. Fareeha

    January 3, 2016 at 8:08 am

    Wow this is super awesome andfabulous.. Now wht not to love about the no-knead. I was bowled by the title itself.. love it

    Reply
    • Kushi

      January 3, 2016 at 7:48 pm

      Thank you Fareeha 🙂

      Reply
  4. Linsy

    January 4, 2016 at 5:25 pm

    my kids love this bread and every now and then have to buy it from store so one fine morning i will give it a try, since it takes 12 to 15 hours of resting i have to do it over the weekend.

    Reply
    • Kushi

      January 4, 2016 at 8:28 pm

      Thank you 🙂 I am sure you will love this!

      Reply
  5. [email protected]

    January 4, 2016 at 10:33 pm

    Yum – this bread looks wonderful! I love baking breads and I love trying out all the different no knead recipes. Can’t wait to make this 🙂

    Reply
    • Kushi

      January 5, 2016 at 2:46 pm

      Thank you Amanda 🙂

      Reply
  6. Maria Nasir

    January 5, 2016 at 12:31 am

    A delightfully easy recipe for a delicious crusty bread!

    Reply
    • Kushi

      January 5, 2016 at 2:47 pm

      Thank you Maria 🙂

      Reply
  7. Sunita

    January 5, 2016 at 10:10 am

    So do you leave the sticky dough overnight? Won’t the dough become too sour? Normally we leave it for only 2 hours for proofing,rt?
    Would love to try it out once clear..;)

    Reply
    • Kushi

      January 5, 2016 at 10:32 am

      No. It does not become too sour. You can definitely try this out and do let me know 🙂

      Reply
      • Sunita

        January 5, 2016 at 11:14 am

        Sorry to keep on harping about the same point..;) I have instant yeast ..so Shd I use a little less of it than active dry yeast? I was just watching a YouTube video about baguettes and they say about 1/4 tsp only.. I’m quite confused..

        Reply
        • Kushi

          January 5, 2016 at 12:30 pm

          When I have tried no knead bread earlier, I have added just 1/4 tsp and the result was perfectly fine. So you can use just 1/4 tsp also. I usually check two sites 1. http://www.traditionaloven.com/conversions_of_measures/yeast_converter.html
          2. http://www.livestrong.com/article/552916-adding-extra-yeast-to-bread/

          Reply
  8. Revathi

    January 5, 2016 at 10:33 am

    I always buy baguettes or french bread to make bruschetta. Can’t believe that these homemade baguettes are so easy to make. I will surely try it soon.

    Reply
    • Kushi

      January 5, 2016 at 2:49 pm

      Thank you Revathi 🙂

      Reply
  9. CHCooks

    January 6, 2016 at 6:43 am

    Bookmarking this recipe! Looks lovely 🙂

    Reply
    • Kushi

      January 6, 2016 at 9:18 pm

      Thank you dear 🙂

      Reply
  10. Nalini Somayaji

    January 6, 2016 at 1:06 pm

    nicely done perfect … baguette…

    Reply
    • Kushi

      January 6, 2016 at 9:27 pm

      Thank you Nalini 🙂

      Reply
  11. Mullai Madavan

    January 7, 2016 at 11:49 am

    Good one Kushi, beautifully baked!

    Reply
    • Kushi

      January 7, 2016 at 10:34 pm

      Thank you Mullai 🙂

      Reply

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