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Quick No-Knead Baguette
70% authentic · French-inspired
A simplified baguette recipe that skips the intensive kneading, relying on a longer fermentation time for structure and flavor. Achieves a good crust and crumb with less effort.
Ingredients
- All-purpose flour400g
- Water300ml
- Active dry yeast3g
- Salt8g
Steps
- 1
In a large bowl, whisk together flour, yeast, and salt. Add water and stir until just combined, forming a very wet, shaggy dough. No kneading required.
- 2
Cover the bowl and let it rest at room temperature for 12-18 hours (or overnight). The dough will become bubbly and rise significantly.
- 3
Gently scrape the dough onto a well-floured surface. Fold it over itself a few times to create some tension. Shape into a rough baguette shape.
- 4
Place the shaped dough onto parchment paper or a floured couche, seam-side down. Cover and let it rest for 30-60 minutes.
- 5
Preheat oven to 230°C (450°F) with a Dutch oven or heavy pot inside. Once preheated, carefully transfer the dough into the hot Dutch oven (using the parchment paper).
- 6
Cover the Dutch oven and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes until golden brown.
- 7
Remove from the Dutch oven and let cool on a wire rack.
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