French Baguette (No Knead Method)
There is something really wonderful about baking you own bread.
For a bit less than a year I have gotten into the habit of baking Fresh Baguettes a few times a week. The secret? With this recipe, you are able to refrigerate the dough up to 10 days: The longer the dough stays in the fridge the more flavorful and airy baguette you will have. Bonus: This is a no knead method!
Enjoy & Bon Appétit!
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French Baguette (No Knead Method)
Nothing compares to the Smell of freshly baked baguettes out of the oven! Bonus, this is the No Knead Method!
Ingredients
FRENCH BAGUETTES (NO KNEAD METHOD) MAKES 4
- 3 2/3 cups (500 g) all-purpose flour
- 1 2/3 cups (375 g) Bottled Water (Lukewarm)
- 1 Tbsp (10 g) instant yeast
- 1 1/2 tsp (10 g) Sea Salt
Instructions
DOUGH PREPARATION
- In your mixing bowl, whisk the flour and sea salt together. Make a well and add the water and instant yeast. Gently stir inwards going outwards with your spatula. The dough does not need to be smooth.
RISE
- Loosely cover and let it rise at room temperature for 2 hours.
- Cover with a cling film and refrigerate until use. The dough is good up to 15 days.
BAKE!
- Preheat oven to 465F/240C with an empty metal tray on the lower rack.
- Place your Silform® Bread Tray on the top of your Medium Perforated Baking Sheet.
- Take your dough out of the refrigerator and with the bowl scraper, divide the dough into 4 directly onto your Silform®. Dust a bit of flour on top and with a sharp knife, score each baguette.
- Place your French Baguettes on the middle rack of your oven and pour 1 cup of water in the empty metal rack to create steam. Bake at 465F/240C for 25 minutes or more (if you like your bread well done).
- Once your Baguettes are out of the oven, let them cool down as is. Enjoy with French EVOO or jam. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
French Baguette (No Knead Method)
Amount Per Serving
Calories 420
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 876mg38%
Potassium 132mg4%
Carbohydrates 88g29%
Fiber 3g13%
Sugar 1g1%
Protein 12g24%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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I made this recipe and thought it was very good. I wish it had stayed crusty but after cooling it softened. However, i will definitely make again. In addition to the pan of water, I may spritz it with water while cooking next time.
Hi Allison, I am so glad you have made the recipe, and I am sure it was delicious. As a habit, I like to bake my bread on the 5th day it has been refrigerated that way the aromas have time to develop. It is completely normal as the baguette cools and moisture escapes through the crust as steam, causing it to soften. Here is a bakers tip just for you: To get a crusty bread after being baked or revive stale bread, just stay a little water over the baguette and place it in a warm over for a few minutes, it will be good as new! Happy baking, ~Nessa
this was the easiest and most delicious bread i’ve made! thanks so much for this recipe. i was a little skeptical at first about barely mixing/kneading the ingredients but they turned out perfect! i told my husband I literally could just eat these baguettes for dinner!(i made them to go with our soup) definitely will be my go-to recipe.
Hi Jill, your message could not make me happier ; I am beyond happy that you trusted the recipe and now you can enjoy fresh French Baguette anytime! Remember the longer you refrigerate the dough the better it will taste, and when you feel like having fresh bread you just need to take it out to bake it. I would love to feature your creations on the blog, so don’t hesitate to send it to me at bakingwithnessa@hotmail.com and please enjoy your bread with your family and friends! ~Nessa
does the flour matter, can i use bread flour?
Hi Celeste, actually it does a little since bread flour has more protein and will require more hydration, which I have not tested. Either way, I am sure your bread will taste delicious. As a habit, I prepare my dough weekly and keep it refrigerated until I need fresh bread to bake which helps to develop the aromas as well. Hope this helps, happy baking, ~Nessa
I would like to know if you shape the bread before putting into the pan for baking
Anxious to try this
Hi Jacolyn, actually I do not, I just put them as is in my baking tray ; it gives them a rustic look which I like. However, you can if you’d like to, just don’t work the bread too long because it might get tough. Also, I prefer to make my bread once it has been in the fridge for 3-5 days, it tastes so much better. Let me know ow your baguettes turn out! Happy baking, ~Nessa
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