Imagine the aroma of freshly baked baguettes wafting through your kitchen, the golden crust crackling as you slice into it, revealing a soft, airy interior. With our Homemade No Knead French Baguettes recipe, you can bring the charm of a Parisian bakery right to your home! This simple yet rewarding recipe requires minimal effort and just a handful of ingredients, making it perfect for both novice bakers and seasoned pros. Get ready to impress your family and friends with the art of French baking—your taste buds will thank you!
Prep Time: 12 hrs
Cook Time: 30 mins
Total Time: 12 hrs 30 mins
Cuisine: French
Serves: 3 baguettes
Ingredients
- 3 cups all-purpose flour
- 1 1/4 teaspoons salt
- 1/4 teaspoon instant yeast
- 1 1/2 cups water
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and instant yeast. Whisk the dry ingredients together until thoroughly mixed.
- Pour the water into the dry ingredients and stir using a wooden spoon or spatula until a shaggy, sticky dough forms. The mixture should look rough and not completely smooth.
- Cover the bowl with plastic wrap and let the dough rest at room temperature (around 70°F) for 12-18 hours. This long fermentation allows the flavors to develop and the gluten to develop naturally.
- After the initial fermentation, the dough will look bubbly and have increased in volume. Lightly flour a clean work surface and carefully turn out the sticky dough.
- Gently fold the dough over itself 2-3 times, being careful not to deflate too many air bubbles. This helps create the characteristic open crumb structure.
- Divide the dough into three equal portions using a bench scraper or sharp knife. Shape each portion into a rough elongated baguette shape.
- Prepare a well-floured kitchen towel or proofing cloth. Place the shaped baguettes onto the towel, leaving space between them. Dust the tops with additional flour.
- Cover the baguettes and let them rise for an additional 1-2 hours until they look puffy and have increased in size.
- Preheat the oven to 450°F (230°C). Place a large cast-iron Dutch oven or baking stone in the oven during preheating.
- Carefully transfer the risen baguettes onto a piece of parchment paper. Using a sharp razor or knife, make diagonal slashes across the top of each baguette to allow steam escape.
- Slide the parchment with baguettes into the preheated Dutch oven or onto the baking stone. If using a Dutch oven, cover with the lid for the first 15 minutes to create steam.
- Bake for 25-30 minutes, removing the lid in the last 10-15 minutes to allow the baguettes to brown and develop a crispy crust.
- Remove the baguettes from the oven and let cool on a wire rack for at least 30 minutes before slicing. This allows the interior to set and prevents gummy texture.
Tips
- Use High-Quality Flour: For the best flavor and texture, choose a high-protein all-purpose flour. This will help create that desirable chewy crust and airy crumb.
- Patience is Key: Allow the dough to ferment for the full 12-18 hours. This long resting period is crucial for developing the complex flavors and texture that define a great baguette.
- Don’t Rush the Shaping: When shaping your baguettes, handle the dough gently to preserve the air bubbles formed during fermentation. This will contribute to the lightness of the bread.
- Preheat Properly: Make sure your oven and baking vessel are fully preheated. This helps create steam in the first few minutes of baking, which is essential for a crispy crust.
- Experiment with Steam: If you don’t have a Dutch oven, you can create steam by placing a pan of hot water in the oven while baking. This will also help achieve that perfect crust.
- Cool Before Slicing: Resist the temptation to slice into your baguettes right out of the oven. Let them cool for at least 30 minutes to set the crumb and avoid a gummy texture.
- Try Different Shapes: While traditional baguettes are long and thin, feel free to experiment with different shapes and sizes. Just keep an eye on the baking time!
Nutrition Facts
Calories: 440kcal
Carbohydrates: 92g
Protein: 13g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
