No Knead Baguette Recipe

I absolutely love making this No Knead Baguette Recipe because it transforms something that usually feels complicated into a hands-off, almost magical process. I get to enjoy the rustic crust and tender crumb of a traditional French baguette without spending hours kneading or fumbling with complicated techniques. It’s my go-to for fresh, homemade bread that tastes like it came straight from a bakery, but with the comfort and simplicity of baking at home.

Why You'll Love This No Knead Baguette Recipe

What really excites me about this No Knead Baguette Recipe is the flavor. The long, slow fermentation period allows the yeast to work its magic, developing a deep, rich taste that you just can’t rush. When I bake this bread, I get that perfect balance of a golden, crispy crust and a soft, airy inside. It’s like the bread literally melts on your tongue, filling your kitchen with irresistible aromas.

Equally important to me is how simple and fuss-free this recipe is. I’m not someone who wants to spend hours kneading dough or watching over the kitchen. With this method, I just mix everything up, let it rest overnight, and then shape and bake the next day. It feels almost like a secret shortcut to artisanal bread without any stress.

I find this baguette is perfect for so many occasions. Whether it’s a cozy family dinner, a casual brunch with friends, or just an everyday treat, it never disappoints. Its rustic charm and hearty flavor make it a wonderful companion to soups, cheeses, or simply butter and jam. What makes it stand out to me is how approachable it is—anyone can master this bread and impress their loved ones!

Ingredients You'll Need

The ingredients for this No Knead Baguette Recipe are so straightforward, but each one plays a vital role in creating that perfect bread texture and flavor. Simple pantry staples come together to create something truly special.

• All-purpose flour: The foundation for the bread, providing structure and a tender crumb.
• Lukewarm water: Activates the yeast and hydrates the flour for a soft dough.
• Yeast: The magic ingredient that ferments the dough and gives it that airy rise.
• Salt: Enhances the flavor and strengthens the gluten network for a better texture.

Directions

Step 1: The night before you plan to bake, mix all the dry ingredients together in a large bowl, then add the lukewarm water and stir everything until it just comes together into a wet, sticky dough. Cover the bowl tightly with plastic wrap and leave it on your countertop for 12 to 20 hours. This long rest lets the dough develop incredible flavor and a light texture.

Step 2: The next day, your dough should be bubbly and sticky, which is exactly what you want. Generously flour your hands and a baking sheet to prevent sticking. This part always feels exciting to me because the dough is so soft and lively.

Step 3: Carefully lift the dough onto the baking sheet and shape it into baguette shapes. You can usually get 2 to 3 decent-sized baguettes from this batch. If your dough sticks, just add more flour to your hands—it’s all part of the process! Sprinkle a generous amount of flour over the shaped dough and score the tops with a sharp knife to help them rise evenly in the oven. Cover the dough loosely with a clean kitchen towel and let it rise in a warm spot for about 1 to 2 hours until puffed.

Step 4: Preheat your oven to 450°F (230°C). To get that crispy crust I love, place a deep baking pan filled with 2 cups of hot boiled water on the lower rack of your oven—this steams the bread beautifully while it bakes. Put your baguettes on the middle rack, bake with steam for 10 minutes, then remove the water and continue baking for another 30 minutes until the crust is golden and crisp.

Servings and Timing

This No Knead Baguette Recipe yields about 12 servings, perfect for a large family or for having leftovers to enjoy throughout the week. Prep time is minimal—just about 15 minutes of mixing and shaping—but you'll need patience as the dough rests overnight (12 to 20 hours) and then rises again for 1 to 2 hours. The baking time is around 40 minutes in total. So overall, you’re looking at roughly 13 hours and 5 minutes from start to finish, most of which is hands-off.

How to Serve This No Knead Baguette Recipe

One of my favorite ways to enjoy this baguette is warm with a generous spread of creamy butter or a smear of soft cheese like brie or camembert. It’s great alongside soups too—think tomato bisque or a hearty vegetable stew—where the crusty bread is perfect for dipping. If I’m entertaining, I often slice the baguette and serve it on a charcuterie board with cured meats, olives, and fruit preserves. Presentation-wise, a wooden board and a sprinkling of fresh herbs like rosemary or thyme make it feel extra special.

This baguette pairs beautifully with a crisp white wine, such as Sauvignon Blanc, or even a light, fruity red like Pinot Noir. For non-alcoholic options, I love serving it with fresh mint lemonade or sparkling water with a splash of lemon. It’s such a versatile bread that works well for casual weeknight meals, holiday feasts, or relaxed gatherings with friends.

I recommend serving the baguette warm or at room temperature to truly appreciate its crispy crust and soft interior. If you want to slice it for sandwiches, warm slices work beautifully and keep the crumb tender and delicious.

Variations

One of the best things about this No Knead Baguette Recipe is how easy it is to customize. I often play around with incorporating whole wheat flour for a nuttier flavor and heartier texture, substituting up to half the all-purpose flour without losing the lightness. You could also add herbs like rosemary or thyme right into the dough for an aromatic twist, or toss in some garlic powder for a savory touch.

If you have dietary restrictions, you can experiment with gluten-free flours, but be aware that the texture will be different. I recommend blending a gluten-free flour mix designed for bread and adjusting hydration as needed, though you may lose some of the traditional chew and crustiness. For a vegan version, this recipe is naturally vegan since it contains no dairy or eggs.

Another fun way I’ve adapted the recipe is by baking the dough in a Dutch oven instead of on a baking sheet. This traps the steam even more efficiently and creates an ultra-crispy crust. Just make sure to preheat the Dutch oven while your oven heats for best results.

Storage and Reheating

Storing Leftovers

To keep your leftover baguette fresh, I like to wrap it tightly in plastic wrap or place it in an airtight container at room temperature. This usually keeps the bread good for about 2 days, though it’s always best enjoyed fresh. For longer storage, avoid refrigerating as it can dry the bread out.

Freezing

This No Knead Baguette freezes really well. After the bread has completely cooled, I slice it and wrap individual pieces or whole baguettes tightly in aluminum foil, then seal in a freezer bag. Frozen baguettes maintain good quality for up to 3 months. When I’m ready to enjoy, I just thaw them at room temperature or pop them straight into the oven.

Reheating

Reheating is best done in the oven to restore that wonderful crisp crust. I usually heat the bread at 350°F (175°C) for about 10 to 15 minutes. Avoid microwaving if possible because it tends to make the bread chewy and rubbery. A quick sprinkle of water on the crust before reheating can help revive its crispness, making it feel almost freshly baked again.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes! Instant yeast will work just as well in this No Knead Baguette Recipe. You can mix it directly with the flour without proofing first, which can save a little time. Just use the same amount as the recipe calls for.

Why does the dough need to rest for so long?

The extended fermentation time allows the yeast to slowly develop flavor and texture in the dough. This results in a more complex, tangy taste and a lighter, airier crumb. It also makes the dough easier to handle since you’re not kneading it.

How do I shape the dough into baguettes?

After the initial rise, gently flour your hands and the work surface, then stretch and fold the dough into an elongated shape. Try to maintain some air bubbles in the dough for the best texture. If it’s sticky, don’t hesitate to use more flour on your hands.

Can I make smaller baguettes or rolls?

Absolutely! This dough is very forgiving. You can divide it into smaller portions to make individual rolls or smaller baguettes. Just adjust the baking time—smaller pieces will bake faster, so keep an eye on them.

What can I do if my crust isn’t crispy enough?

For a crunchy crust, make sure to add steam in your oven like the recipe suggests by placing a pan of hot water on the lower rack. Also, avoid opening the oven door early in baking to keep the steam inside. Preheating your oven well before baking is key too.

Conclusion

I’m so thrilled every time I make this No Knead Baguette Recipe because it never fails to impress me with its simplicity and incredible flavor. It’s the kind of bread that feels special but doesn’t require special skills or long hours of work. I encourage you to try it—it might just become your favorite homemade bread, too!

Print