No Knead Baguette Bread Recipe

I’m sharing my Easy Baguette recipe after perfecting a fast no knead method that produces bakery-style loaves in just four hours and includes step-by-step photos for beginners.

I never thought baking a true Artisan Baguette at home could be this fast or forgiving. Using nothing fancier than bread flour and lukewarm water, this No Knead method gives you a dangerously crackly crust and a soft, chewy crumb without the arm workout.

I burnt one loaf, underproofed another, yet somehow every bake taught me something, so I kept going. Each time the bubbles got bigger and the flavor got deeper, and before I knew it I was hooked.

I even include photos to help you along, it’s kind of addictive.

Ingredients

• High protein bread flour builds gluten for a chewy crumb, mostly carbs with some protein.
• water hydrates the dough, activates yeast, no calories but essential for texture and crust.
• Yeast creates bubbles and flavor through fermentation, gives lift, can add a mild tang.
• Salt strengthens gluten, balances flavor and slows yeast, watch sodium if you care.
• Semolina or cornmeal dusting adds crunch and prevents sticking, gives a toasty texture.
• Extra flour for dusting helps with shaping and handling, doesnt change flavor much.

Ingredient Quantities

• 500 g (about 4 cups) bread flour, preferably high protein
• 360 ml (about 1 1/2 cups) lukewarm water
• 1 1/2 tsp (about 4.5 g) instant yeast or active dry yeast
• 2 tsp (about 10 g) fine sea salt
• 1 to 2 tbsp semolina or fine cornmeal for dusting, optional
• Extra flour for dusting, about 2 tbsp, optional

How to Make this

1. In a large bowl whisk 500 g bread flour with 1 1/2 tsp yeast and 2 tsp salt, pour in 360 ml lukewarm water and stir with a spoon until a shaggy, sticky dough forms, no kneading needed; cover and let sit at room temp about 60 to 90 minutes until roughly doubled.

2. Lightly flour your bench (or use a little extra flour, about 2 tbsp) and turn the dough out, fold it over itself 3 or 4 times to build strength, then divide into 2 or 3 pieces depending on how long you want your baguettes (about 430 g each for 2, 285 g each for 3).

3. Pre-shape each piece into a loose log by tucking edges under, cover with a towel and rest 15 to 20 minutes so the gluten relaxes.

4. Flatten a log into a rectangle, fold the top third down and press to seal, roll gently from the sealed edge into a tight baguette shape about 14 to 18 inches long (or shorter if you made 3), pinch the seam to seal and taper the ends slightly; wet your hands if dough is sticky.

5. Dust a couche or a baking sheet lined with parchment with 1 to 2 tbsp semolina or fine cornmeal (optional) so loaves don’t stick, place baguettes seam side down, cover with a lightly damp towel and proof 45 to 60 minutes until puffy but not exploded.

6. Meanwhile preheat oven to 475 F (245 C) with a baking stone or heavy inverted sheet on the middle rack and a shallow metal pan on the bottom rack for steam, let everything heat at least 30 to 45 minutes so stone is screaming hot.

7. Right before baking, score each baguette with a lame or very sharp knife at a 30 degree angle, make 3 or 4 quick diagonal cuts about 1/4 to 1/2 inch deep; this helps proper oven spring.

8. Slide the loaves (on parchment) onto the hot stone, immediately create steam by pouring about 1 cup very hot water into the bottom pan or tossing a few ice cubes into it, close the oven fast to trap steam and bake 12 to 15 minutes with steam, then remove the steam pan and bake another 8 to 12 minutes until deeply golden and crusty.

9. Check doneness by tapping the bottom (it should sound hollow) or by internal temp of about 200 to 205 F (95 to 96 C), then cool on a rack at least 30 minutes before slicing so crumb sets.

10. Tips: use semolina or cornmeal to prevent sticking and add texture, don’t overproof or the loaves will collapse, score sharply and quickly, and if crust softens after cooling pop the baguettes into a hot oven for 3 to 5 minutes to recrisp. Enjoy.

Equipment Needed

1. Large mixing bowl, big enough for the dough to roughly double, youll mix and rest the dough here
2. Kitchen scale, to weigh the flour and divide the dough evenly for consistent baguettes
3. Wooden spoon or sturdy spatula for stirring the shaggy sticky dough (no kneading)
4. Bench scraper or dough scraper to fold, divide and help shape the loaves
5. Lightly floured work surface or pastry board and a little extra flour for dusting
6. Baking stone or heavy inverted baking sheet preheated on the middle rack plus parchment paper for sliding loaves onto the stone
7. Shallow metal pan for steam and oven mitts to safely handle hot pans
8. Lame or very sharp knife or razor for scoring the loaves, and a cooling rack so the crumb can set

FAQ

No Knead Baguette Bread Recipe Substitutions and Variations

• Bread flour: swap for all purpose flour plus 1 to 2 tbsp vital wheat gluten added to the 500 g to mimic the higher protein. Or use up to 25% whole wheat (replace ~125 g) for a nuttier flavor, but expect a slightly denser crumb.
• Yeast: if you only have active dry yeast use the same weight (~4.5 g) but dissolve it first in a little of the lukewarm water and wait 5–10 minutes till foamy. Or use ~150 g mature sourdough starter instead and plan on a much longer bulk ferment.
• Salt: replace fine sea salt with kosher salt but measure by weight not volume. Aim for 10 g total salt; that’s roughly 1 1/4 to 1 1/2 tsp kosher depending on the brand, so weighing is easiest.
• Semolina or fine cornmeal for dusting: substitute with rice flour, fine polenta, or extra regular flour. Rice flour is great for preventing sticking and gives a crisp bottom, polenta is coarser but works fine.

Pro Tips

1) Cold retard for better flavor. After the first short rise, pop the dough in the fridge for 12 to 24 hours, cut the yeast a bit if you want less punchy rise, and let the shaped loaves warm up for 30 to 60 minutes before baking. It makes the crumb tastier and easier to handle, just dont let them overproof at room temp afterwards.

2) Build surface tension when you shape. Tuck and roll so the outside is smooth and tight, wet your hands if it sticks, but dont smother the dough with flour or youll lose the crustiness. A relaxed preshape rest is key, skip it and the baguette will be flat.

3) Score fast and confident, at a shallow angle with a very sharp blade. Shallow angled slashes give better oven spring than deep vertical cuts. Create plenty of steam in the first 10 to 15 minutes and shut the door quick so the steam does its job, after that remove the steam source so the crust can brown.

4) Watch doneness by sound and temp not just color. Hollow-sounding bottoms or an internal temp around 200 to 205 F mean its done. If the crust softens after cooling, stick the loaf in a hot oven for 3 to 5 minutes to recrisp. Also dusting with semolina or fine cornmeal under the loaves helps prevent sticking and gives a nice texture.