Easy No Knead Baguettes

5 from 2 votes

Crispy on the outside and soft and fluffy on the inside, these easy no knead baguettes are beyond perfect and a must try!

Prep Time5

Cook Time30

Total Time2 20

Course: Appetizer, Breads, Breakfast, Brunch, Pastry

Cuisine: French

Servings: mini baguettes

Calories: 157kcal

Author: Claudy

Equipment

Ingredients

3 ½ Bread Flour
1 teaspoon yeast
1½ Cup water
2 teaspoon Salt

Instructions

In a small bowl, combine the warm water, and active dry yeast. Stir and let sit for about 5-10 minutes until it’s bubbly and frothy.
1 teaspoon yeast, 1½ Cup water
Combine the flour and salt in a large bowl. Once the yeast mixture is ready, pour it into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until you get a rough and sticky dough. Don’t worry about it being perfect—this is no-knead!
3 ½ Bread Flour, 2 teaspoon Salt
Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise at room temperature for about 1 hour. The dough should double in size.
Sprinkle flour on the working surface, transfer the dough it and cut into portions ( I cut mine into 5-6 portions because we are making the mini baguettes, to make the longer baguettes cut into 4 portions).
Take one portion of dough and gently flatten it into a rectangle or an oblong shape using your hands (no rolling pin needed because it will degas the dough). Fold the long sides of the rectangle toward the middle, about one-third of the dough width. You’ll form a seam down the center of the dough. Next, starting from the top edge, roll the dough tightly, like you’re making a jelly roll. Roll it into a log shape, tucking in any loose edges. The goal is to create a smooth seam down the length of the dough.
Transfer the dough to a baguette pan, cover and allow to rise for 45 minutes. The dough should puff up slightly but not double in size.
Preheat the oven to 475℉, 10 minutes left until the proofing time is over.
Use a sharp knife, razor blade, or a lame to make shallow diagonal slashes (around 2 to 3 cuts). The cuts should be about ¼ inch deep. Slash at an angle to mimic the classic baguette shape.
Brush some water and sprinkle some flour on it.
Bake for 20-30 minutes until they have a golden brown color and crusty at the top.
Remove from the oven, let it cool, then serve.

Notes

Make sure you use warm water to let the yeast bloom. If the water is not warm enough, the yeast won't bloom properly, and if the water is too hot, it may kill the yeast.

To check if the yeast is fresh and can be used, look for a nice bit of froth and bubbling after the 10 minute mark. If the mixture looks flat, it means the yeast has probably gone bad and doesn't work.

You can also shape the dough into smaller baguettes if you want to. Just remember that the cooking time for these small baguettes will be shorter. Keep an eye on them to check for a nice golden brown exterior.

If you want the baguette to have a bit of extra crispiness on the crust, you can fill the bottom pan of your oven with water. This will create steam inside the oven while the bread is cooking, and you'll have that amazing crispy texture you're looking for.

Nutrition