Crusty No Knead Baguette Recipe

Slices of best and easy homemade no knead French baguette bread.

5 from 7 votes

Crusty No Knead Baguette Recipe

Get ready to bake an easy homemade no-knead baguette that is crusty on the outside with a light and chewy texture inside. This bread uses only five ingredients and requires no kneading or special equipment.

Prep Time15

Cook Time20

Resting Time12

Total Time12 35

Course: Appetizer, Dinner, Lunch, Side Dish

Cuisine: French

Diet: Vegan

Servings: medium loaves

Calories: 374kcal

Author: Kushi

Equipment

Baking pan
Bowl

Ingredients

¼ teaspoon Active dry yeast
1 teaspoon Sugar
1 ½ cups Warm water
3 ¼ cups All purpose flour, more for dusting
1 ½ teaspoon Salt

Instructions

Activate Yeast

In a bowl, add sugar and warm water. Sprinkle the yeast and leave it undisturbed for 10 minutes. Let the yeast activate.
¼ teaspoon Active dry yeast, 1 teaspoon Sugar, 1 ½ cups Warm water

Make dough

Add the all-purpose flour and salt and mix well until the dough becomes a ball. This dough will be sticky.
3 ¼ cups All purpose flour, more for dusting, 1 ½ teaspoon Salt
Cover the dough with a warm towel and rest it in a warm place for about 12 to 15 hours or till it is more than double in size.

Shape the dough into baguettes

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

Bake Crispy, Crusty Baguette

Preheat the oven to 525 degrees F. Place the bowl of water in an oven-safe bowl at the bottom rack. This creates the steam and the right amount of moisture in the oven and gives a nice crispy crust to the baguette.
Make diagonal slits on top of the baguettes using a scissor/ blade or a knife.
Sprinkle water on the baguettes and keep them for baking. Remove the baguettes from the oven and sprinkle the water at every five minute-intervals.
Bake for 20 minutes or until it is golden in color and you get a hollow sound when tapping.
Allow it to cool down before you slice them.

Notes

You may have to increase the amount of flour in the recipe based on the weather conditions and brand of flour.
The dough is going to be sticky. For easier handling, dust your work surface and your hands or use a dough scraper.
Preheat the oven to 150 degrees F during winter and rest the dough to rise.
If the dough becomes too sticky while shaping the baguette, coat your palm with flour.
Shape the baguettes to the length that fits your baking pan.
The longer the dough rests, the better will be the taste and final texture of the bread. The dough may rise even before 12 hours if you stay in a warmer climate. In this case, you can bake it once it's doubled in size or keep it in the refrigerator till you are ready to bake.

Nutrition