Easy No-Knead Homemade Baguettes

350 min · 3 baguettes · medium · French

Ingredients

• 3 1/2 cups + 1 tbsp (about 455 g) all-purpose flour, plus more for dusting
• 2 tsp instant yeast
• 2 tsp kosher salt
• 1 3/4 cups lukewarm water, plus 1-2 tbsp more if dough seems dry
• olive oil, for greasing the cover
• 3-5 large ice cubes, for steam

Method

1. Mix
2. 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.
3. 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.
4. Stretch and fold
5. With wet fingers, do 4-5 stretch and folds, then cover and rest another 30 minutes.
6. 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.
7. Shape
8. 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.
9. 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.
10. Bake
11. 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.
12. 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.