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No-Knead Baguettes

Easy artisanal-style baguettes that require no kneading. The long fermentation develops excellent flavour and texture.

Makes 3-4 baguettes

Ingredients

  • 3 cups strong bread flour
  • ½ tsp instant yeast (easy bake yeast)
  • 1-1½ tsp salt
  • 12 fl oz (350 ml) water
  • 1 egg + 2 tsp water for egg wash (optional)

Instructions

  1. Mix all dry ingredients in a large bowl.
  2. Add the water all in one go.
  3. Stir round and round with the handle end of a wooden spoon until it forms a single big lump.
  4. Cover and leave for 8-12 hours, over which time the gluten in the dough will hydrate itself without needing to be kneaded.
  5. Scrape the dough out of the bowl onto a lightly floured surface, dust lightly with flour, form a ball and cut into 3 or 4 equal parts.
  6. Roll and stretch out into thin baguette shapes, letting them rest for 10 minutes if they are too elastic to stretch out.
  7. Place on a piece of parchment paper the same size as your baking stone, and leave to rise again for 1 hour.
  8. Preheat oven (with your baking stone in it) to 230°C (450°F).
  9. Optional: brush with egg wash for a shiny crust.
  10. Bake on the baking stone for 15 minutes until golden brown and hollow-sounding when tapped.

Tips

  • The long fermentation is key to developing flavour - don't rush this step
  • A baking stone helps create a crispy crust, but a heavy baking sheet will work
  • Score the tops with a sharp knife just before baking for a professional look

Storage

Best eaten fresh on the day of baking. Can be frozen and reheated in the oven.