Description
This no-knead baguette recipe creates crusty, golden-brown bread with minimal effort and time spent mixing or kneading. By combining flour, water, yeast, and salt and allowing a long fermentation period, the dough develops beautiful bubbles and flavor. Baking with steam in the oven produces a perfectly crispy exterior and soft, airy crumb inside. Ideal for homemade artisan-style bread without complicated techniques or special equipment.
Ingredients
Dry Ingredients
- 6 cups all-purpose flour (adjust as needed depending on brand)
- 2 tsp yeast
- 2 tsp salt
Wet Ingredient
- 3 cups lukewarm water
Instructions
- Mix Dough: In a large bowl, combine the flour, yeast, and salt, mixing the dry ingredients thoroughly. Slowly add the lukewarm water and stir until all ingredients come together into a sticky dough. Cover the bowl tightly with plastic wrap and let it rest on the countertop for 12 to 20 hours to ferment and develop flavor.
- Flour and Prepare Surface: After fermentation, the dough will be wet, sticky, and bubbly. Generously flour your hands and a baking sheet to prevent sticking when handling the dough.
- Form Baguette: Using floured hands, shape the dough into 2-3 baguette forms. If the dough sticks, add more flour to your hands. Place the formed baguettes on the floured baking sheet. Sprinkle additional flour on top of the dough and score the surface with a sharp knife. Cover the shaped dough with a towel and let it rise in a warm place for 1 to 2 hours until puffy.
- Preheat Oven and Prepare Steam: Preheat your oven to 450°F (230°C) with two racks installed. Place a deep baking pan filled with 2 cups of hot boiled water on the lower rack to create steam for a crispy crust.
- Bake the Bread: Place the baking sheet with the baguettes on the middle rack. Bake for 10 minutes with the water pan inside, then carefully remove the pan of water. Continue baking the baguettes for an additional 30 minutes or until they achieve a golden brown, crispy exterior.
Notes
- The long fermentation time develops flavor and texture without kneading.
- Adjust flour amount slightly if dough is too sticky; dough should be wet but manageable.
- Scoring the dough controls expansion and creates an artisan look.
- Steam in the oven is key for a crispy crust; do not skip adding water to the pan.
- Letting bread cool completely before slicing ensures best texture.
