Baguette Recipe
My four-ingredient, no-knead baguette recipe is simple to follow, and full of tips and tricks to cut out the guesswork and get you those incredible, airy results.
Servings: 2 baguettes
Equipment
Ingredients
- 3 cups bread flour
- 1 teaspoon active dry yeast 1/2 packet
- 1 teaspoon salt
- 1.5 cups water warm
- 1 cup bread flour (approximately) for dusting
- 1 large ice cube for the bottom of the oven
Instructions
- In a large bowl, combine the flour, salt, and yeast. Mix with a whisk, wooden spoon, or with clean hands. Add the water and mix with a spatula until you have a sticky dough.
- Note: The water must be between 100 and 110 degrees Fahrenheit (37 to 43 degrees Celsius). If the water is too hot or too cold the yeast will not activate.
- Cover the bowl with plastic wrap or a clean kitchen towel and let rest at room temperature for at least 5 hours to overnight. Place the bowl of dough away from drafty areas, such as in the microwave, cupboard, or in a cold oven.
- After the dough has tripled in size, preheat the oven to 450F (230C). Next, remove the plastic wrap and flour the counter. Pour the dough out onto the counter and generously sprinkle the top with flour.
- Divide the dough in half (for two large baguettes) or in four if you want to bake 4 smaller ones.
- Next, shape each dough ball into a long, even cylinder, then using both hands, gently twist one end of the rope in the opposite direction of the other.
- Note: you do NOT need to knead the dough. You can simply move it around until its's no longer sticky and shape it. If it sticks to your hands or the counter, sprinkle on a little more flour at a time.
- Next, place the twisted ropes into a baguette dish or a regular baking sheet lined with parchment paper.
- Place the baguettes in the 450F (230C) preheated oven and throw in a large ice cube in the bottom of the oven. Close the door immediately and bake the baguettes until golden.
- The bake time will depend on your oven, so keep an eye on it. Total bake time will be about 40-45 minutes or until golden on top if you're making two large baguettes.
- Note: the ice cube(s) will create steam in the oven creating a soft and fluffy inside while the outside gets nice and crispy! Feel free to place a few small ice cubes if you don't have a large one.
- When the baguettes are golden on top, take them out of the oven and let them rest for 5-10 minutes. While still crispy on the inside, break them apart and enjoy!
Video
Notes
Flour Substitute: In a pinch, you can substitute all-purpose flour for bread flour. Just keep in mind that bread flour contains more protein, or gluten, and gives the baguette its signature chewy texture. Look for an all-purpose flour that is high in protein, like King Arthur unbleached flour, if you can't find bread flour.
Yeast Alternatives: This recipe calls for active dry yeast, but instant yeast will work here, too. Just keep in mind that instant yeast will rise more quickly. You'll still need to let the dough rest for at least 5 hours.
Gluten-Free: If you're on a gluten-free diet, you may substitute the bread flour for a 1:1 gluten-free flour. I would try Caputo's gluten-free flour as I haven't tested others.
Quantities: This recipe will make two large loaves or four small ones. Simply divvy up the dough into four pieces instead of two, shape, and bake!
Special Equipment: No baguette dish? No worries! You can still make delicious homemade baguettes with a regular baking sheet lined with parchment paper.
Nutrition
Serving: 1 baguette | Calories: 750kcal | Carbohydrates: 150g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 1565mg | Potassium: 225mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 2mg
