There’s something magical about pulling a golden, crusty baguette from your oven, especially when it’s this effortless. The Easiest No Knead Baguette delivers a crisp exterior and a soft, airy interior with just 15 minutes of hands-on prep.
Let the dough rest overnight, and you’ll be rewarded with a loaf that’s fragrant, chewy, and utterly satisfying. Perfect for sandwiches, dipping, or simply slathered with butter, this recipe brings the bakery to your kitchen without the fuss.
With a total time of 20 hours and 40 minutes, most of which is hands-off proofing, this baguette is a dream for busy bakers. The long fermentation deepens the flavor, creating a rich, slightly tangy taste that pairs beautifully with any meal.
Whether you’re a seasoned baker or a beginner, this recipe guarantees a show-stopping loaf every time. Fresh, warm, and irresistibly aromatic, it’s the kind of bread that makes every bite feel like a celebration.
Ingredients for The Easiest No Knead Baguette
- 3 cups (15 oz/426 g) bread flour (all-purpose flour can be substituted, but bread flour yields a chewier texture)
- 1 ½ teaspoons salt
- 1 teaspoon granulated sugar (optional, but helps with browning)
- ¼ teaspoon instant yeast (active dry yeast can be used; activate in lukewarm water first)
- 1 ½ cups (12 fl oz/360 ml) lukewarm water (about 100°F/38°C)
Step-by-Step Instructions
- The Day Before: In a large bowl, mix the flour, salt, sugar, and yeast. Add the water and stir until the dough forms a sticky ball with no dry flour. Cover the bowl and let it rest at room temperature for 12-18 hours. The dough is ready when it’s bubbly and doubled in size. (You can refrigerate it for up to 2 days if needed.)
- The Next Day: Generously flour your work surface. Scrape the dough out of the bowl and gently deflate it by folding the edges toward the center. Divide the dough into 2 equal pieces (about 375 g/13 oz each).
- Fold each piece inward from the sides, pinch the center, and shape into a chunky rectangle. Place seam side down, cover with cling wrap and a towel, and let proof for 60 minutes.
- Prepare a baking tray with a floured kitchen towel. Flip the dough seam side up, fold the top and bottom toward the center, and pinch the seam. Roll gently into a 14-inch (35 cm) baguette, tapering the ends. Place seam side up on the towel, cover, and proof for 45 minutes to 1 hour (until it holds a finger impression).
- Preheat the oven to 450°F (225°C) with a rack in the center. Line a baking tray with parchment paper.
- Gently roll the baguettes onto the tray, seam side down. Stretch to 17 inches (43 cm), straighten, and score the tops with a sharp blade.
- Bake for 20-25 minutes until golden brown. Cool on the tray for 30 minutes before slicing. Store at room temperature for up to 3 days or freeze for 8 weeks.
Perfect Pairings: Sauce and Topping Ideas
This no-knead baguette is a versatile canvas for delicious accompaniments. Try it with garlic butter (mix 4 tbsp softened butter with 2 minced garlic cloves and a pinch of salt) for a classic treat.
For a savory twist, pair it with olive oil and balsamic vinegar or a tomato bruschetta (diced tomatoes, basil, garlic, and olive oil). Sweet lovers can enjoy it with Nutella or a drizzle of honey.
Storage and Reheating Tips for Freshness
To keep your baguette fresh, store it in a paper bag at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight bag for up to 8 weeks. To revive it, preheat your oven to 350°F (175°C), sprinkle the bread with water, and bake for 5-10 minutes until crisp and warm.
Time-Saving Hacks for Busy Bakers
If you’re short on time, prepare the dough in the evening and let it rise overnight. You can also divide the dough into smaller portions and bake mini baguettes, which take less time to proof and bake. For even quicker results, skip the second proofing and bake immediately after shaping—just note the texture may be slightly denser.
Essential Equipment for Baguette Success
While this recipe is simple, having the right tools makes a difference. Use a kitchen scale for precise measurements and a bench scraper to handle the sticky dough. A sharp blade or lame is key for scoring the bread, and a baking stone or steel can help achieve a crispier crust.
Common Questions Answered
Can I use active dry yeast instead of instant? Yes, but activate it in the lukewarm water with a pinch of sugar before mixing. Why is my dough sticky? It’s normal—just dust your hands and surface with flour. Can I skip the long proofing time? The extended rise develops flavor and texture, so it’s worth the wait!
The Easiest No Knead Baguette Recipe
Ingredients
- 3 cups bread flour
- 1 ½ teaspoons salt
- 1 teaspoon granulated sugar
- ¼ teaspoon instant yeast
- 1 ½ cups lukewarm water
Instructions
- The Day Before
- In a large bowl, stir together the flour, salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until your dough comes together into a ball leaving no dry flour behind. The dough might be a little sticky which is ok.
- Cover the bowl and let it sit at room temperature for a minimum of 12 hours but up to 18. It’s ready when the surface of the dough is dotted with bubbles and the dough has more than doubled in size. After 18 hours, you can continue the shaping and baking process, or place the dough in the fridge for up to 2 days.
- The Next Day
- Generously dust your work surface with flour. Scrape the dough out of the bowl. Knock out the air by pulling the dough from the outside in towards the center for a few times (see video above for step-by-step directions).
- Divide the dough in 2 pieces, roughly 375 g (about 13 oz) each. Fold the dough inwards from the sides and pinch in the center. Bring the top of the dough towards the center and then the bottom (see video). The dough will resemble a chunky rectangle. This will make it easiest to shape later.
- Turn the dough over, seam side down on a floured surface and cover with cling wrap and a kitchen towel. Allow to proof on the counter for about 60 minutes.
- Shaping and Baking the Baguette
- Place a kitchen towel on a flat baking tray and generously dust with flour. Set aside.
- Turn the dough over, seam side up. Bring the top side down to the center of the piece of dough and push down with your fingers to stick it. Now do the same with the bottom side bringing it into the center to meet the top piece of dough.
- Now using your fingers bring the top side of the dough down to meet the bottom side and press together to pinch the seam (see video).
- Turn the dough over on your counter and using both hands, gently roll out your baguette moving your hands away from each other. Once you get to the ends of the baguette, put on more pressure and roll the ends into points. The dough should measure around 14 inches (35 cm) at this stage.
- Gently place the dough on the towel, seam side up. If the dough is sticky, dust the top lightly with flour. Cover the baguettes gently with cling wrap and another kitchen towel on top. Set aside and proof for roughly 45 minutes to 1. (Note: Your dough is done proofing when you can gently poke it with your finger and it holds the impression. If it springs back, let it rise for another 15 minutes.)
- Half an hour before the end of the second rise, preheat the oven to 450°F (225°C), with a rack in the center. Line a baking tray with parchment.
- Carefully roll your proofed baguettes over one at a time. Gently lift and place on the baking tray, seam side down, giving a little stretch to the dough to lengthen the baguette to about 17 inches (43 cm). Straighten the baguette with your hand before scoring the bread with a sharp blade or knife (see video)
- Bake the baguettes for 20-25 minutes, until the crust is golden brown. Cool on the pan for at least 30 minutes before cutting and enjoying. Store at room temperature in a bag or airtight container for up to 3 days. The baguettes can also be frozen for up to 8 weeks.
