No Knead Bread-Baguette Recipe

If you’re looking for a foolproof way to bake artisan-style bread at home, then No Knead Bread-Baguette is your new best friend. This recipe gives you that perfect crunchy crust and pillowy, airy crumb you crave in a classic baguette—but with almost zero hands-on work. Whether you’re a bread-baking newbie or a seasoned home chef, you’re about to fall in love with the ease and magic that happens overnight on your countertop. Every slice promises rustic, European bakery vibes without the complicated kneading or fancy equipment.

Ingredients You’ll Need

With only a handful of pantry staples, you’re moments away from creating your own No Knead Bread-Baguette. Each ingredient plays a starring role, bringing together flavor, structure, and that signature golden-brown crust.

• All-purpose flour: This is your bread’s backbone; use 6 cups, but be ready to add a little more if your dough seems sticky—it all depends on your flour brand.
• Lukewarm water: Opt for 3 cups—just warm enough to wake up the yeast and get the fermentation going for overnight bubbles and a tender crumb.
• Yeast: Two teaspoons of active dry yeast is all you need for reliable rising; instant yeast works, too, in a pinch.
• Salt: Two teaspoons brings out the bread’s natural flavors and gives the crust that satisfying hint of savory depth.

How to Make No Knead Bread-Baguette

Step 1: Mix the Dough

Let’s get started the night before you want fresh bread! In a large bowl, combine all your dry ingredients—the flour, yeast, and salt. Give them a quick stir with a wooden spoon, then pour in the lukewarm water. Use your hands or a spoon to mix until everything comes together into a shaggy, sticky dough. Don’t worry if it looks rough at this stage; magic is happening. Cover the bowl snugly with plastic wrap, and let it sit undisturbed at room temperature for 12 to 20 hours. That’s right: while you sleep, the dough gets bubbly, soft, and ready for greatness.

Step 2: Prep for Shaping

After the long rest, your dough should be delightfully wet, sticky, and full of air bubbles. Generously flour your hands and your baking sheet to keep things from sticking—this dough is very hydrated, which is key for that open crumb! Don’t skimp on the flour here; it’s your best friend during this step.

Step 3: Shape the Baguettes

Time to get creative! Gently scoop the dough out onto your floured work surface. If it sticks, sprinkle more flour on your hands. Divide it into 2 or 3 even pieces, depending on how large you want your No Knead Bread-Baguette. Carefully form each piece into a long, baguette shape by folding it over itself and gently rolling. Don’t worry about perfection—in fact, the rustic shapes are charming! Place your baguettes onto the prepared baking sheet, dust with more flour, and use a sharp knife to score the tops for that classic artisan look. Cover with a towel and let the shaped loaves rise for 1 to 2 hours in a warm spot.

Step 4: Create Steam for Crispiness

Prepping your oven might be the most important secret for the crispy crust that defines a No Knead Bread-Baguette. Set your oven to 450 °F and arrange two racks—one for your bread, and one beneath it for steam. Fill a deep baking pan with 2 cups of hot, just-boiled water and place it on the lower rack. This simple trick floods the oven with steam, letting the crust become golden and crackly!

Step 5: Bake to Golden Perfection

Place your baking sheet with the baguettes on the middle rack and bake for 10 minutes with the hot water in the oven. Then, carefully remove the water pan (watch out for steam!) and continue baking for another 30 minutes, or until your No Knead Bread-Baguette is beautifully bronzed and audibly crisp when tapped. Let them cool on a rack before slicing, if you can possibly wait that long.

How to Serve No Knead Bread-Baguette

Garnishes

There’s nothing like serving a No Knead Bread-Baguette with a flourish! Scatter a bit of flaky sea salt, fresh cracked black pepper, or a smattering of chopped fresh herbs—think rosemary or thyme—over the loaves just as they come out of the oven. For a stunning upgrade, brush with a touch of olive oil or melted butter and a sprinkle of garlic powder.

Side Dishes

The beauty of No Knead Bread-Baguette is how versatile it is. Tear off warm pieces to dip into olive oil and balsamic, serve alongside a bubbling pot of stew or soup, or make the ultimate sandwich with crisp lettuce, cheese, and your favorite deli meats. It’s the homemade bread that transforms any meal into an event.

Creative Ways to Present

Turn your No Knead Bread-Baguette into the centerpiece by serving it on a rustic wooden board with an assortment of cheeses, cured meats, and seasonal fruits. For dinner parties or picnics, slice and toast the bread drizzled with olive oil, then top with tomatoes, avocado, or smoked salmon for impressive crostini or bruschetta. Stack rounds into a breadbasket, wrap in a linen towel, and watch it disappear!

Make Ahead and Storage

Storing Leftovers

Leftover No Knead Bread-Baguette will stay fresh for up to three days if you store it properly. Wrap cooled loaves in a clean kitchen towel, then slide them into a paper bag or bread box to keep the crust from softening. Avoid plastic wrap, which can make the bread chewy.

Freezing

If you’d like to save some for later, No Knead Bread-Baguette freezes beautifully. Once completely cooled, tightly wrap loaves or slices in aluminum foil and seal them in a zip-top freezer bag. They’ll keep for up to two months—just defrost at room temperature, or reheat straight from the freezer.

Reheating

To recapture that irresistible fresh-baked aroma, pop leftovers in a 350 °F oven for 8 to 10 minutes. You can even splash a bit of water on the crust before reheating to revive that crunchy exterior. Slices heat up wonderfully in a toaster, too—a perfect base for jam or creamy cheeses.

FAQs

Can I use whole wheat flour for No Knead Bread-Baguette?

Absolutely! Substitute up to half the all-purpose flour with whole wheat for a heartier, earthier flavor. Just keep in mind whole wheat flour absorbs more water, so the dough might need an extra splash to stay sticky.

Why does my dough seem too wet or too dry?

Flour brands absorb water differently—if your dough is puddling, sprinkle in a bit more flour; if it’s stiff, add a tablespoon or two of extra water. You’re aiming for a loose, sticky dough that just holds together.

Can I let the dough ferment for less than 12 hours?

The long, slow rise is what gives No Knead Bread-Baguette its flavor and crumb, but in a pinch, you can shorten it to as little as 8 hours. Your bread may be less tangy and have a slightly tighter crumb, but it will still taste delicious.

How do I get big holes in my bread?

Handle the dough gently during shaping to preserve the bubbles created by fermentation. Avoid heavy kneading or punching down—this keeps the crumb light and full of airy pockets.

What if I don’t have a baking stone or Dutch oven?

No specialty equipment needed! A regular baking sheet works perfectly for this No Knead Bread-Baguette recipe, thanks to the high hydration dough and the clever use of steam in your oven.

Final Thoughts

There’s something truly magical about pulling a homemade No Knead Bread-Baguette from your oven and hearing that crackle as it cools. This is one recipe that rewards your patience with almost no work at all. Give it a try and let this rustic, bakery-style loaf become your new favorite kitchen ritual!

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