This Easy No Knead Baguette Bread is so easy to make that you MUST give it a try! It only takes 4 ingredients. Plus, it doesn’t take much time, because you mix the dough the day before and let is sit before shaping the loaves the next day.

This homemade baguette bread is delicious by itself, with butter, or as a base for sandwiches, crostini, or bruschetta. It will make any meal better and impress everyone who tries it. It’s guaranteed to enhance any meal and leave a lasting impression on all who try it.

The bread cooks in the oven with water which helps create a crispy golden-brown crust. The bread inside that crust is chewy and slightly dense texture. It also has s sourdough taste to it. Once you try it, you’ll want to add this as one of your go to bread recipes!

Ingredients to Make No Knead Baguette Bread

• ALL-PURPOSE FLOUR
• WATER
• ACTIVE DRY YEAST
• TABLE SALT

How to Make Easy No Knead Baguette Recipe

You want to start making this the day or night before you want to eat it, as the dough needs to sit at least overnight. You want to use a large bowl or container that will allow enough space for the dough to raise. I use this 6 quart container with a lid that I purchased from Amazon.

You start by stirring together the flour, warm water, yeast, and salt in the bowl with a wooden spoon or Danish dough whisk.

Cover the dough and let it sit for 12-20 hours on the countertop to proof. If you don’t have a container with a lid, just use some plastic wrap.

The next day, the dough should be wet, sticky and bubbly. Generously flour your hands and the counter area you are using to shape the dough on.

Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. You will easily get at least 2-3 baguettes. It’s ok for the loaf to be floury, as it adds to the look of the bread.

I use a baguette pan placed on a baking sheet. I tied this without a baguette pan and it’s much harder to get the loaf to stay round and not flatten.

Now, score the top with a sharp knife and cover it with a towel and allow the dough to rise in a warm place for 1-2 hours.

Preheat the oven to 450 °F. You will need to have 2 shelves in the oven. Fill a deep baking pan with 2 cups of hot boiling water, and place it on the bottom rack, inside your oven. This will help make the bread crispy on the outside.

Place the bread on the middle oven rack. Remove the water from the oven after 10 minutes and keep baking the bread for another 30 minutes or until golden brown and crispy.

Frequently Asked Questions

How do I determine when the baguettes have finished baking?
The baguettes are finished baking when they turn golden brown and sound hollow when tapped on the bottom. You can also use an instant-read thermometer to check if the bread is fully baked. The internal temperature should be around 200°F.

Can I freeze the baked baguettes for later?
Yes, you can freeze the baked baguettes for later enjoyment. Allow the bread to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag or airtight container. Freeze for up to 2-3 months. To reheat, thaw the bread at room temperature, then warm it in a preheated oven until heated through.

Do I need to grease or flour the baguette pan?
A baguette pan typically doesn’t require greasing or flouring. This is because the non-stick coating or perforated surface on the pan prevents the bread from sticking. However, if you’re concerned about sticking, you can lightly grease or flour the pan before placing the dough.

How do I shape the dough to fit into the baguette pan?
Divide the dough into portions to fit the length of the baguette pan. Shape each piece of dough into a long baguette shape by gently stretching and folding it. Place the dough seam side down in the pan’s wells. Cover and let the dough rise again before baking.

FOR MORE RECIPES LIKE THIS, TRY:

• Amazing Spinach Dip
• Caramelized Tomato Bruschetta
• Pizza Dip
• Chicken Salad Crostini with Strawberries

Recipe adapted from Mom Dish.