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A homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.
Baguette is perfect for every occasion. From soups to salads to hearty roast dinners, fresh baked bread is always welcome on our table.
Baguette making can be an extremely time consuming process, but with this no-knead recipe you will cut corners without compromising taste. We are obsessed with the chewy inside and crispy exterior. It’s just like the baguette we had on our last family trip to Paris!
What is Baguette?
If you have eaten at a French restaurant, it’s likely you have tried this iconic bread. Simply put, a baguette is a long, thin loaf of French bread that is characterized by a crisp crust and chewy center. The ingredients are pure and simple, consisting of water, flour, salt and yeast.
How Do You Make Baguettes From Scratch?
This method is the easiest way to make baguette and happens to also be my personal favorite. Follow these simple steps to nail the loaf each time:
- Mix the dry ingredients together and add water. Cover with plastic wrap and let sit overnight (up to 20 hours) on the countertop in a well oiled bowl.
- Generously flour your hands and your baking sheet.
- Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours. Follow this video tutorial for tips on shaping the dough.
- Bake in the oven for ten minutes with a pan of boiled water resting on the bottom rack. Remove the water and bake until golden brown.
DON’T PANIC! The dough will be really sticky and that’s perfectly OK. To make handling it easier, make sure the work surface is really well-floured or wet your hands periodically throughout the shaping process. I also love using a dough scraper for easier handling.
Tips for the Best Baguette
- Use the right flour. Try using flour with higher protein content to get the best texture. A couple of my favorites include King Arthur or Bobs’ Red Mill. Any Canadian brand will typically fit the bill.
- Score the top with a very sharp knife. Scoring, or slicing, the top of your baguettes isn’t just for decoration. When you initially shape your bread, you are creating a very taut surface. When you pop your baguette into the oven without scoring the top, the heat causes a burst of gas called an “oven spring” that can rupture the top of the bread and destroy its shape.
- Freeze and reheat your baguette. I like to bake a couple loaves of bread at once and freeze a couple for later. Reheat them in the oven and they will be just as good as freshly baked bread!
- Make sure your yeast is fresh. This common mistake happens to the best of us. Over time, active yeast deactivates and loses its ability to make your bread rise and fluff. Always check the label to make sure it’s not expired!
- Don’t skip the steam bath. The steam bath is crucial to making the outside of your bread crusty. It’s well worth the extra step!
How to Shape The Baguette
Serving Baguette
I probably don’t have to tell you too much about how to enjoy baguette, but here are some of my favorite ways to serve it.
- European-style butter or high-quality olive oil. Pulgra and Kerrygold are delicious options you can find at most grocery stores.
- Smoked Salmon Dip. This 15-minute recipe is super easy and features an instructional video with yours truly and my husband, Tim! 😉
- Slathered with Raspberry Jam. Our recipe only requires 3 simple ingredients and our boys are hooked on it.
- Alongside a steaming bowl of borscht. It’s sorrel season! Pair a toasty piece of baguette with our schavel borscht.
- Make a steak sandwich. C’mon, you deserve one!
- Serve up some bruschetta. Nothing says summer quite like bruschetta made with farmer’s market tomatoes.
FAQ
Why are my baguettes flat?
When shaping the baguettes you will need to use ample flour to successfully shape the baguettes- have a well floured surface and hands, and keep folding the dough until you get a tight, skinny log/baton shape. Watch this tutorial on shaping the dough.
Why is the dough sticky or wet?
Rest assured it is normal for the dough to be very sticky and wet as this is a high hydration dough. More flour is added when shaping the dough-you will need to have well floured hands and surface when shaping the baguettes.
What if my dough is rising faster than 12-20 hours?
This dough needs ample time to rise because not a lot of yeast is called for. The longer it sits, the better the final texture and taste. You may find that the dough rises much faster if you live in a warmer, humid climate. In this case, the rising time may be closer to 12 hours- you can place the dough into the fridge for the remainder of the rising time, if desired.
Why is the crust so hard?
Baguettes are known for their crispy, golden exterior. If you’d like to soften the crust, wrap your baguettes in a clean kitchen towel after baking.
How many baguettes does this recipe make?
This recipe will easily yield 2-6 baguettes, depending on the size of baguette you prefer!
Recipe
No Knead Bread-Baguette
Print Pin
Servings
12 servings
Prep Time 25 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 5 minutes mins
Recipe contributed by: Natalya Drozhzhin
Homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.
Ingredients
- 6 cups all-purpose flour (depending on a brand, you may need to add more flour)
- 3 cups lukewarm water
- 2 tsp yeast
- 2 tsp salt
US Units – Metric
Instructions
The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. You will easily get atleast 2-3 baguettes. For tips on shaping the dough, watch this tutorial. Place it on a baking sheet and sprinkle a generous amount of flour on it. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep baking pan with 2 cups of hot boiled water, and place it on the lower rack, inside your oven. This will make the bread crispy on the outside. Place the bread on the middle rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.
Nutrition Facts
No Knead Bread-Baguette
Amount Per Serving
Calories 230 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 392mg16%
Potassium 73mg2%
Carbohydrates 48g16%
Fiber 2g8%
Sugar 1g1%
Protein 7g14%
Calcium 11mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Posted August 11, 2020
About Author
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JennaDec 21, 2024 Making this bread today as gifts for family. Can I make smaller 6 inch loaves and have it still turn out correctly or will I need to adjust cooking time and temp?
Natalya DrozhzhinDec 22, 2024 Hi Jenna, I would keep an eye on them to see how the color is but as long ad the thickness is the same, the baking them should be very similar. Enjoy!
DianaDec 18, 2024 What makes the inside of the baguette gummy? Internal temperature was 200 degrees F. Nice crust on the outside. Since I started using a gas oven every type of bread I make is gummy on the inside. Stumped.
Natalya DrozhzhinDec 19, 2024 Hey Diana, A couple of things come to mind. First, the internal temp of the baguette should be closer to 205-210°F. So, the baguettes might be slightly undercooked. Another thought is perhaps you're cutting into the bread too soon while it's warm? Give it time to cool completely before cutting into it to prevent gummy texture. I hope this helps!
DianaDec 19, 2024 Thanks! I'll try leaving it in longer. I did let it cool completely before cutting in. Have a wonderful Christmas!
ShereeDec 18, 2024 I plan on making these for the first time with Christmas dinner. Can I use an egg wash with sesame seeds prior to baking?
Natalya DrozhzhinDec 19, 2024 Hey Sheree, Traditional baguettes do not have sesame seeds on them, however, if that's what you like, then for sure you can!
ErinDec 17, 2024 Mine is not done yet but I was so skeptical and they are in the oven and LOOK DELICIOUS!! I ome hundred percent for sure I was doing everything wrong because I'm still new to the bread game and I am so excited!!
Natalya DrozhzhinDec 18, 2024 I'm glad you trusted the process and I hope the end result was perfect! Can't wait to hear how the bread tasted!
Annie McCoyDec 16, 2024 How large is a serving?
Natalya DrozhzhinDec 16, 2024 Hey Annie, If you make two baguettes, each is cut into six pieces, making 12 total. A serving would be one piece. Enjoy!
KyraDec 11, 2024 Started the dough last night and baked them for dinner tonight Paired it with a creamy potatoes soup and they were AMAZING!!!
Natalya DrozhzhinDec 11, 2024 Yum! What a comforting meal! I'm so happy to hear it was a success!
debbyDec 8, 2024 This baguette recipe did not provide good results. IT BURNED. When forming the baguette shape, the baguettes were fat and flat. They looked NOTHING like the picture, we tried so hard but they kept being flat and would not hold shape. After we covered them to rise, they did not. We baked for the given time on the given temperature and followed the rules exactly, but when our baguettes came out of the oven they were so hard. The inside tastes AMAZING! But the hard and large outside shell was enough to make this recipe a NO from me. Thank you.
YanaDec 13, 2024 The same thing happens to me as well 🥲
Tasty but felt like I baked a brick...Natalya DrozhzhinDec 9, 2024 Hi Debby, I am sorry that they didn't come out perfect for you. What brand of flour did you use? Also, how fresh is your yeast? I am trying to understand exactly what went wrong because they shouldn't come out flat. I hope to hear back to help out.
NormaDec 8, 2024 I’m making bread for the first time. I’m using fast rising active dry yeast , I did not know which yeast to choose. After mixing, it did not look like in the pic of #1 step. Mine was very wet and it looked like a blob that was sticking to all sides. I covered it with plastic and wrapped it in a cloth (I don’t know why I did that.) I let it rest for 20 hours and when I uncovered it there was an overwhelming fermentation smell. I shaped them either way they look flat though. Is it still safe to eat..?
Natalya DrozhzhinDec 9, 2024 Hi Norma, how much yeast did you use and when you say flat, what do you mean? Like it had no rise? I wonder if the yeast is fresh.
CrystalDec 8, 2024 Put in on pan and it flattened right out and I thought, oh this isn't going to work out, but yay, it did and it's great. Thanks for sharing recipe.
Natalya DrozhzhinDec 9, 2024 Hi Crystal, I am sooo happy you had great success with this recipe. Thank you for sharing your feedback.
NormaDec 7, 2024 Getting ready to try this recipe. Question regarding the yeast. I only have fast rising instant dry yeast Is it ok to use this yeast ..?
Natalya DrozhzhinDec 9, 2024 Hi Norma, this recipe is very forging. Its totally fine to use it. Enjoy
Lisa BuddyDec 3, 2024 Best bread I’ve ever made! So quick and easy! Only negative is bread dough is sticky but the results make that an easy issue to overcome! Bread is dense and crusty! I love making this bread and sharing it with everyone!
Natalya DrozhzhinDec 3, 2024 I’m so glad you love the bread! Sticky dough can be a bit tricky to work with, but it’s definitely worth it for that dense and crusty perfection. It’s wonderful to hear you enjoy sharing it too—homemade bread always spreads happiness!
Paula AdamsNov 26, 2024 My bread had very little color to it. What do I need to do to correct?
Natalya DrozhzhinNov 27, 2024 Hi Paula, What was the oven temperature? Also, was the baking sheet in the center of the oven? I am hoping to understand what happened.
DaniNov 25, 2024 Thank you so much! Wonderfully easily to follow provided recipe. I made my first batch last night! I’m hooked. Thank you!
Any recommendations for a gluten free version of the recipe?- See AlsoCrispy Fried Onion Strings
Natalya DrozhzhinNov 27, 2024 Hi Dani, I am not a good resource for gluten free baking. I tried and keep failing, I think its like whole other world lol... But.. I am so happy that this recipe worked for you and you are hooked. Nothing like homemade bread! 🙂
Lana McCabeNov 24, 2024 OMG! Thought I totally messed up - but I didn’t! This recipe is so easy - and delicious!! Definitely a keeper!!
Natalya DrozhzhinNov 25, 2024 I'm so glad it turned out amazing for you! It’s the best feeling when a recipe surprises you like that, right? Thank you for sharing your excitement! Can’t wait for you to make it again!
Steve BenezraNov 23, 2024 This is a 95% wet dough. Very hard to handle and make into a baguette shape. I would drop down to around 80% water to flour ratio.
Natalya DrozhzhinNov 24, 2024 Hi Steve, thank you for sharing your tip, I think it will be helpful to others. Even though, It works well for us on a well floured surface.
JennyGardenNov 15, 2024 Natayla- My schedule went haywire so the 20 hour proof may be more than 24. Will it still be ok to proceed? Thank you!
Natalya DrozhzhinNov 15, 2024 Yes, it should still be okay to proceed! A proof time of over 24 hours may result in a slightly tangier flavor due to more fermentation, but it can still yield great results. Just make sure the dough hasn’t over-proofed by checking if it’s too loose or deflated. Good luck, and I hope you enjoy your baguette!
JennyGardenNov 17, 2024 Thank you for such a fast reply! This made three beautiful baguettes.
One more question 🙂 I didn't oil the bowl (I went right to the recipe, THEN read the notes)- do you think that affected the results? Next time I won't overlook that step. Thank you!Natalya DrozhzhinNov 18, 2024 You're welcome, and I'm so glad your baguettes turned out beautifully! Not oiling the bowl likely didn't make a huge difference, but it can help prevent the dough from sticking during the rising process.
Jessica CraigNov 11, 2024 I can't seem to get mine to hold its shape. It wants to keep spreading out. Have added a little over a cup and a half of flour, afraid to add more.
Natalya DrozhzhinNov 11, 2024 Hey Jessica, what type of flour did you use? The brand of flour can affect the dough's texture and may require slight adjustments. This dough does tend to be wetter, which can make it tricky to work with if you're not familiar with high-hydration doughs. If you haven’t already, check out the video tutorial on our blog—it could be helpful for shaping tips!
SusanneNov 10, 2024 Worked brilliant!
Use 1 packet of traditional yeast.
I got 3 baguettes out of the dough.
You need LOTS of flour when shaping the dough and on the parchment when baking.Natalya DrozhzhinNov 11, 2024 Thanks for sharing! So happy you had great success! Enjoy!
Diane Lennon-CianciaOct 28, 2024 Can i use active sourdough starter instead of yeast
Natalya DrozhzhinOct 28, 2024 Hey Diane, You sure can! You may need to adjust the flour and water amount to get the right dough consistency. But if you experiment with it, please report back how it turned out!
MonaOct 27, 2024 I made this multiple times, the last few times the crust is too hard, not just crunchy, but hard to chew, I live at high altitude and the temps have been dropping. Or maybe I keep the hot water too much in the oven(10 min)? It still tastes amazing and looks pretty, just too hard. I use the same flour and different flour, not affected by flour, I think. I was wondering if you have any suggestions ? Many thanks
Natalya DrozhzhinOct 28, 2024 Hey Mona, That's frustrating the crust has been coming out too hard! I would suggest trying less steam time, and lower baking temp. Try reducing the steam time to 5-7 minutes, and lowering the oven temperature by 15-25°F and baking a bit longer. I hope these tips help, and please report back!
MonaNov 6, 2024 Many thanks for taking the time to respond. I tried your suggestions and it worked, more baking time made the crust crispy but not as chewy. Thank you again for this great recipe and for sharing it with us.
Natalya DrozhzhinNov 6, 2024 You're welcome. I appreciate you trying my recipes, and I'm happy to help any way I can! Enjoy the baguettes!
JanetOct 27, 2024 Very tasty! Thank you! Can I freeze them once they’re cooled? I thought I saw how to, but cannot find it now.
I was able to make 4 baguettes with this recipe.
Thanks for sharing!Natalya DrozhzhinOct 28, 2024 Hey Janet, I'm glad you enjoyed the baguettes! And yes, you can freeze up to three months. I love having baguettes on hand in the freezer!
VanessaOct 23, 2024 I struggle with this recipe at high altitude but have gotten it to work decently a few times. I just tried again after a year, and I almost have focaccia blobs :'(. I cut the yeast in half, only used water until I had a just mixed dough, and used high altitude flour. I probably should have used cold water instead of lukewarm. I've had fermentation problems with bagels before too but the dough will be workable. If anyone has high altitude adjustments, I'd love to know them!!
Natalya DrozhzhinOct 23, 2024 Hey Vanessa, Baking at high altitudes can be tricky, but it sounds like you’re already making some smart adjustments! Switching to cold water would be great to try, and also shorter rise time. I hope you have more success with baking!
Elizabeth PeruOct 23, 2024 Can I use Bread Flour Instead?
Natalya DrozhzhinOct 23, 2024 You sure can! Happy baking! Please report back how the baguettes worked out!
MileOct 23, 2024 The recipe looks amazing and going to try to make it for Friday. I have a question. What kind of yeast? Instant, quick rise, etc..
Thank youNatalya DrozhzhinOct 23, 2024 I use active dry yeast, it's linked in the ingredients list (the ingredients in blue have a link). Let me know how the baguettes work out for you! Happy Baking!
MiaOct 23, 2024 Hi! Can I use milk instead of water?
Natalya DrozhzhinOct 23, 2024 Hey Mia, Traditional baguettes are made with water. Using milk instead will significantly change the texture, flavor, and crust of the bread, so I wouldn't recommend it. Is there a reason you prefer milk?
Megan StaatsOct 22, 2024 Hi love this recipe and have used at least a dozen times. Do have a question - the bottoms usually burn for me? Does that mean they are baking too long? Thanks!!
Natalya DrozhzhinOct 22, 2024 Hi there! I’m so happy to hear you’ve enjoyed the recipe and used it so many times! 😊 Regarding the bottoms burning, it could be a couple of things. It might be that your oven runs a little hot or that the baguettes are too close to the bottom heating element. You could try baking them on a higher rack or placing an extra baking sheet underneath to help diffuse the heat. Let me know if that helps!
ElizaSep 28, 2024 Thank you so much Natalya, for making it easy 💖🌺
Natalya DrozhzhinSep 29, 2024 Hi Eliza, absolutely! I love it when cooking looks approachable and thats always the goal here. 🙂
SusanSep 25, 2024 Hi! I am in the process of making the baguettes and not sure if the dough should be sticky? I live in a humid country and I used just 2 ¼ cups of water, a little at a time.
Many reviews said it was to watery or sticky, so I'm experimenting a little here for those that live in warmer or humid places. I will update tomorrow.
Natalya DrozhzhinSep 25, 2024 Hey Susan, This baguette recipe has higher hydration, so the dough will be sticky. I can't wait to hear how the baguettes turned out!
JillSep 14, 2024 These were amazing! They were so crunchy and beautifully airy inside. I made them for some French onion soup and they stood up perfectly to the soaking and cheese. At first they seemed a bit flat but I folded them again like the video suggested and made four smaller ones and they then rose up nice and round in the oven.
Natalya DrozhzhinSep 16, 2024 Thanks for sharing your success Jill, I'm so happy you enjoyed the baguettes with delicious soup! Sounds perfect for the cooler temps we've been getting.
GlorySep 13, 2024 Hii! I wanna try this recipe since I saw Becky, from Acre Homestead, using it but I'm quite worried since I live in Costa Rica and this is a very humid country, I have bread flour but I was wondering if you could tell me what the texture of the dough should be with the proper water amount so I can make sure if I need to adjust it?
And my second question, is if this dough can be freeze before baking?
Thanks for he recipe and the info!! 🙂
Natalya DrozhzhinSep 13, 2024 Hey Glory, I'm thrilled our recipe has reached Costa Rica! This dough is higher hydration so it is quit sticky, but I use a dough scraper and floured surface/hands to make handling it easier. I personally have not experimented with freezing the dough, but if you try it let me know how it worked out for you! Happy baking!
