Crusty No-Knead Baguettes

Last updated on August 15th, 2022

Here’s the printable recipe from my “Let’s Make Baguettes” video that was recently published on YouTube. The baguettes in question have a crackling-crisp crust, a yeasty aroma, and a chewy interior. The no-knead dough is made with only flour, salt, yeast, and water!

While the dough is a cinch to make, forming it into long, tapered loaves takes a bit of practice. But if I can master the shaping technique, then YOU can master the shaping technique! The video above will show you everything that words alone can not. (For more bread recipes, get my email updates and/or subscribe to my YouTube channel.)

Baguette Pan

To make life easier, I rise and bake my baguettes in a 4-slot baguette pan. The pan works like a charm, as it allows the baguettes to rise up, not out. Perforations on the pan permit the loaves cook evenly on the bottom. There’s no need for a baking stone or a baking steel in the oven. You can purchase the pan on Amazon, just as I did.  Click here to order.

Crusty No-Knead Baguettes

Ingredients for 4 (12-14-inch-long) loaves:

500 grams (3 1/2 cups) bread flour. I weigh my flour for accuracy, just as you should.
10 grams (2 teaspoons) salt. Ordinary table salt is what you want here.
350 grams ( 1 1/2 cups) lukewarm water.
7 grams (2 1/4 teaspoons) active dry or instant yeast.

 

Making the baguette dough — In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the water and yeast. Add the yeast mixture to the flour mixture, and stir with a wooden spatula or spoon until all of the flour is moistened. Cover the bowl with a damp towel or cling film, and let it rest at room temperature for 30 minutes.

The first fold — Lightly flour your work surface, and then turn the dough onto it. Using your thumb and two fingers, grab any edge of the dough, lift it, stretch it, and then fold it back onto the center of the dough. Repeat this process all around the dough. The goal here is to create a tight ball. Lightly grease the mixing bowl (you don’t have to wash it out first). Return the dough to the bowl with its smooth side facing up. Cover and rest the dough for 30 minutes.

The second fold — Invert the bowl onto the lightly-floured work surface, and let the dough dislodge itself naturally. Repeat the same stretch-and-fold business as described in the previous step. Once again, return the dough to the bowl with the smooth side up. Cover and rest for 30 minutes.

Dividing and Pre-Shaping the dough — By now the dough will have risen considerably. Once again, invert the bowl and let the dough drop naturally onto the lightly-floured work surface. Divide the dough into 4 segments — each piece should weigh approximately 215 grams. Roll each segment into a cigar shape. Dust with flour, cover with a dry cloth or some cling film, and let rest, seam-side-down, for 10-15 minutes.

The Final Shaping — Take one of the pre-shaped dough segments, turn it seam-side up, and gently flatten it with your fingers into a rough square. Use your fingertips to make a horizontal ridge through the center of the square. Roll over the upper half of the dough to meet the center ridge, and press to seal it there.  Continue rolling until you’ve achieved a cigar shape, and then pinch the seam to seal it. (Hint: Watch the video.)

Use your palms to roll the baguette to 12-14 inches in length. Place seam-side down in a slot of the baguette pan. Shape the remaining baguettes and place them on the baguette pan. Dust the tops with flour and then cover and let rest until nearly doubled in volume — about 45 minutes.

Preparing the oven — Meanwhile, place a shallow roasting pan on the bottom rack of the oven. Preheat the oven to 475°F. Also, bring a kettle of water to a boil.

Baking the baguettes — When you are ready to bake, use a bread lame or an extremely sharp knife to make a few diagonal slashes down the middle of each loaf. Then put the baguette pan on the center rack of the preheated oven, and immediately pour approximately 2 inches of the boiling water into the roasting pan below. Promptly close the oven door and bake until the loaves puff and turn a rich golden brown — 15-20 minutes.

Tip for an extra-nice crust — To achieve the crispiest crust, turn the oven off after the baguettes have finished baking. Remove the pan of water, and slide the baguettes off their pan and directly onto the oven rack. Allow the oven door to remain open just an inch or two as the loaves finish cooling.

I hope you will give these baguettes a try some day. They are a fun bread to master! xKevin

Another great bread you might like to try: Rustic Potato Bread

Here’s the baguette recipe in printable format: