Easy No-Knead Homemade Baguettes
Crusty, golden, airy baguettes made from just four ingredients, using a few sets of stretch and folds and a long rise instead of kneading. Ice cubes in the oven make steam for a crisp crust.
- 350 min (20 prep · 32 cook)
- 3 baguettes
- $
- medium
- French
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Ingredients
Equipment: baguette pan, bench scraper, bread lame
Method
- Mix
- 1
In a large bowl, toss the flour, yeast and salt with a fork. Add the lukewarm water and stir with a fork or spatula until a wet, sticky dough ball forms; add 1-2 tbsp more water if it seems dry.In a large bowl, toss 3 1/2 cups + 1 tbsp (about 455 g) flour, 2 tsp yeast and 2 tsp salt with a fork. Add 1 3/4 cups lukewarm water and stir with a fork or spatula until a wet, sticky dough ball forms; add 1-2 tbsp more water if it seems dry.
- 2
Use a scraper to pull the dough away from the edges and pile it in the center. Cover with a lid or plastic wrap rubbed with olive oil and rest 30 minutes.
- Stretch and fold
- 3
With wet fingers, do 4-5 stretch and folds, then cover and rest another 30 minutes.
- 4
Do a second set of 5 stretch and folds, cover, and let rise on the counter 3-5 hours (5 is best) until wet and bubbly.
- Shape
- 5
Preheat the oven to 500°F (260°C). Gently release the dough onto a floured surface, flour your hands and cut into 3 equal pieces.
- 6
Carefully twist each piece into a long loaf and place on a baguette pan or parchment-lined baking sheet, trying not to deflate the bubbles. Cover loosely with plastic wrap or a damp towel and proof 40-45 minutes.
- Bake
- 7
Uncover, lightly dust with flour and score each loaf. Place in the oven, toss 3-5 large ice cubes onto the oven floor and close the door.Uncover, lightly dust with flour and score each loaf. Place in the oven, toss 3-5 large ice cubes onto the oven floor and close the door.
- 8
Bake at 500°F (260°C) for 5-7 minutes, then lower to 450°F (230°C) and bake 23-25 minutes more until deep golden brown and crisp. Cool on a rack.
Tips
- Wet your fingers or spray them with nonstick spray so the sticky dough doesn't cling during stretch and folds.
- The caption omits the liquid name; it is lukewarm water per the video.
- Scaling the recipe 1.5 times yields four baguettes.
- No baguette pan? A parchment-lined cookie sheet works fine.
- Serve with soup, split lengthwise for sandwiches, dipped in olive oil and balsamic, or with butter and jam.
- Gram weight for flour is an estimate based on about 130 g per cup.
