Hi Bold Bakers!
Already have an account? Your long-awaited baguette bread is finally here! I researched before heading into the kitchen to make baguettes, focused on recipes and techniques separately. This recipe is a combination of Jim Lahey’s No Knead Small Baguettes, King Arthur’s shaping technique, and my many years of experience with making bread (which you can find with my dozens of bread recipes). I came up with this recipe which I think might be the simplest out there BUT still yields incredible results. I’ll let you be the judge…
Baguette: The word baguette means “wand” or “stick”. A baguette is a type of elongated and cylindrical bread that originated in France, known for its crispy crust and soft, chewy inside. Its first record as a bread can trace back to 1920. The French bread law requires “traditional baguettes” to be made where they’re sold with four ingredients including wheat flour, water, salt, and yeast. No Knead Baguette
(This also explains how a no knead baguette is different from a traditional baguette.)
A no-knead baguette bread is a variation of the classic baguette that is made using a simplified method eliminating the need for extensive kneading. Traditional baguettes rely on kneading to connect protein and water to build the gluten network. In comparison, no knead baguettes in this recipe rely on extended fermentation. During this time, yeast works through a slow NATURAL biological reaction by feeding on the sugars in flour (and added sugar if applicable) to release carbon dioxide to make the dough rise. So it only needs a very small amount of yeast to get started. The bonus is that the long fermentation also releases alcohol to add profound flavors. Time does most of the job for you!
Tools for No Knead Baguette
Measuring cups and measuring spoons Large mixing bowl Wooden spoon Shower cap, cling wrap, or clean kitchen towel (for covering the dough) Baking trays
Key Ingredients for No Knead Baguette and Why
Bread flour: Bread flour has 12%-14% protein, more than 8%-11% in all-purpose flour (plain flour). So bread flour can naturally and easily develop more gluten, resulting in a stronger and more elastic dough. Salt: Salt enhances the flavor, prevents the dough from rising too fast, strengthens the gluten, improves the extensibility, and acts as a natural preservative to extend the bread’s shelf life. Sugar:
Sugar not only adds a subtle sweetness to baguettes but also has a few more functions:
Sugar activates the yeast to speed up the rising. Sugar feeds yeast, converting it into gas to make bread rise light and airy. Sugar reacts with the protein in bread flour through the Maillard reaction, contributing to the browning, a crust texture, and adding flavor complexity. Sugar helps to retain moisture in the dough for a tender crumb. Instant yeast: Instant yeast can be put directly into the dry ingredients. Note to avoid direct contact with salt by mixing it with flour first so it won’t get deactivated. Warm water: Lukewarm water activates and optimizes the growth of yeast. To tell whether the water is lukewarm, take a small amount of water and put your finger in it, if it feels close to your body temperature or slightly warmer, then it’s lukewarm water.
How to Make No Knead Baguette
Gently roll out your baguette to around 14 inches (35 cm) moving your hands away from each other. Note to put on more pressure to roll ends into points.
Cover and proof the baguettes in the floured baking sheet for roughly 45 minutes to 1 hour until it does not spring back upon poking. Half an hour before the end of the second rise, preheat the oven to 450°F (225°C). Carefully stretch the baguettes to about 17 inches (43 cm) with seam side down. Score with a sharp knife for clean slits.
Then bake baguettes for 20-25 minutes, until the crust is golden brown.
Q: At What Stage Can I Refrigerate the Dough?
A: You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development. Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days.
Q: What Are the Best Ways to Use No Knead Baguettes?
A: Homemade bread is wonderful in any way! Besides enjoying with soups or salads, you can make healthy sandwiches with baguettes, spread my Homemade Cream Cheese ( make Flavored Cream Cheese if you want), Homemade Butter, or Compound Butter on it. It’s a great addition to a Charcuterie board and brings Bread Pudding or Over Night French Toast to the next level! Yes, you can adapt a no knead baguette recipe to incorporate a sourdough starter. Stay tuned for a sourdough baguette recipe! No. This is a yeast recipe which requires gluten to work with yeast to build the structure for the bread. Therefore, gluten-free flour(s) can’t work with this recipe. Stay tuned for a gluten-free baguette recipe! Yes, you can incorporate herbs, garlic, cheese, or other flavorings after you’ve got a sticky dough for a customized baguette. Yes, you can substitute up to half of the flour with whole grain flours for added nutritional value and flavor. You can adjust the salt content to your taste, but keep in mind that will affect its taste and elasticity. Yes, you can create steam in the oven by placing a pan of hot water at the bottom rack or using a spray bottle. Yes, you can adjust the size or shape of the baguettes based on personal preference. Smaller baguettes may require shorter baking times. You can but the venting holes reduce the hot surface which will yield a less crispier bottom.
