The Almost-No-Knead Baguette

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 to 4 baguettes, depending how much of the dough you use

Recipe photo

Here's a great, easy way to launch your baguette-baking career. Our thanks to Jeff Hertzberg's "Artisan Bread in Five Minutes a Day" for the inspiration.

Read our blog about this bread, with additional photos, at Flourish.

The Almost-No-Knead Baguette

star rating (88) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time:
Yield: 1 to 4 baguettes, depending how much of the dough you use
Published: 01/01/2010



1) Find a large (6-quart) bowl or bucket, for dough storage in the fridge. Lightly grease the bowl or bucket.

2) Place the water directly into the bowl or or other large container.

3) Add the dry ingredients to the water, and stir to combine. Mix until there are no dry spots; the texture of the dough should be fairly soft.

4) Knead the dough gently for a few minutes, by hand; it'll be very sticky. Or knead for 1 or 2 minutes in a stand mixer. Cover the container, and let the dough rest at room temperature for 2 hours.

5) Refrigerate overnight, or for up to 7 days.

6) To bake bread: Scoop out a scant 1 pound of dough (about ¼ of the batch, about 14 ½ ounces). Place on a greased work surface.

7) Shape the dough into a rough, slightly flattened oval.

8) Fold the dough in half lengthwise, and seal the edges with the heel of your hand. Flatten slightly, and fold lengthwise and seal again.

9) With the seam side down, cup your fingers and gently roll the of dough into a 15" log.

10) Place the log seam-side down onto a lightly greased or parchment-lined baking sheet, or into the well of a baguette pan.

11) Cover and allow the baguette to rise till it's very puffy, about 1 1/2 hours. Towards the end of the rising time, preheat your oven to 450°F.

12) Slash the baguette three or four times on the diagonal.

13) Spritz the baguette heavily with warm water, and bake until a very deep golden brown, 25 to 30 minutes. Remove from the oven and cool on a rack.

Yield: 1 large baguette.

Nutrition information

Serving Size: 1 slice Servings Per Batch: 16 per baguette Amount Per Serving: Calories: 50 Calories from Fat: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 110mg Total Carbohydrate: 11g Dietary Fiber: 0g Sugars: 0g Protein: 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


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  • star rating 10/13/2014
  • Kangaroo House Gardens from Hamilton, MT
  • I've been baking these loaves for over a year, selling them at the Farmers Market. They taste fine and are easy to prepare. What I can't do is slash them -- the lame really sticks in the dough. I've tried sifting a little flour over the dough before slashing, but it doesn't help much. Solutions?

    If you have a nice sharp lame, you should be able to slash through pretty much any dough without trouble, so I would maybe try a new blade or swifter strokes, making sure you angle your blade with the far end down, so you aren't catching the back corner. If you have any further questions, please give our Baker's Hotline a call at 855-371-2253. Happy Baking! Jocelyn@KAF

  • star rating 02/03/2014
  • Susan from Manalapan, FL
  • Easiest preparation for bread ever. Almost fool proof. Had to let dough rise more then 1 1/2 hours but turned out with great crust. (Just gave recipe for a friend).
  • star rating 01/25/2014
  • Jim R. from Fayetteville, TN
  • I was pleased with how these baguettes turned out. My dough was very stiff and I added some additional water to make it a little slacker. Even after the initial rise and 20 hours of hydration in the refrigerator, it was still a stiff dough. Despite a 2+ hour rise, I did not get as much oven spring as I expected. I like to weigh my ingredients. Do you have a conversion for this formula that will yield the same dough consistency you achieve in your kitchen/bakery?
    It sounds as though you had too much flour in your dough which would indeed hinder the rise and final texture of the baguettes. You can check out our professional page for formulas that may be suitable to your needs. ~Amy
  • star rating 10/20/2013
  • mjtsm from KAF Community
  • This looks fantastic - I'm wondering if it can be made using sourdough starter instead of yeast? I imagine there would be a need to cut back on water so the dough was not too wet.
    You should be able to! Just replace 2/3rds of a cup of flour and 1/3rd cup of water with the fed starter. Just keep in mind that your bread will likely take longer to rise.-Jon
  • star rating 07/29/2013
  • steveallennh from KAF Community
  • I used a Rubbermaid 6 qt bucket I got from Sams Club. Mixed the dough with my Cusinart Mixer. Was in the refrigerator for 2 days before I made the baguette. What I like is that I can make a fresh baguette every other day or so. Makes bread making real easy.
  • star rating 05/19/2013
  • Deb V from KAF Community
  • I made baguettes with 1/2 the dough & they were wonderful! Then I had this brilliant idea, and made focaccia with the other half a few days later. I used roasted garlic olive oil in the bottom of the pan, placed the dough on top, drizzled more olive oil on top and spread it out with my fingertips, creating the lovely dimples. I then let it rise and sprinkled with KAF Pizza Seasoning & some fresh coarsely cracked black pepper, and baked it. WOW! I couldn't leave well enough alone, so the next batch I added some dry milk powder, took the advice from the recipe's blog entry and weighed my flour using the smaller amount......WELL....I have been experimenting with focaccia off & on for years and I can now say I've made the best focaccia bread of my life! I couldn't be happier, neither could my family! Still, not one to leave things alone, I'm thinking of replacing some of the flour with potato flour for the next batch. Nothing ventured, nothing gained. What a great recipe!
  • star rating 02/24/2013
  • Nicole from Peekskill, NY
  • First of all, can I just say I love KAF and its recipe donors? Wow. Everything I've made from this site is fantastic. I bake a ton and bake a lot of bread but have only started experimenting with noknead breads recently. These baguettes were fantastic. I let them sit for the full week because I like well-developed flavors. This was no disappointment. It has that crisp crackle when you squeeze it and the interior is moist and delicious. I did bake in a baguette pan. I placed a pan in the oven when I started preheating and when I place the baguettes in the oven I poured a cup of water in. Thank you!!!!!!!!!!!
  • star rating 02/16/2013
  • Paul from San Luis Obispo
  • What a fantastic recipe. I waited till day 4 to bake with the dough. The flavor is worth the wait and the texture is perfect. For steam I preheated a cast iron skillet in the oven and when I put in the loaf, I poured a cup of water in the skillet.
  • star rating 11/23/2012
  • Kakie from Wichita Kansas
  • Made this for Thanksgiving yesterday and it was a hit. Thank you for the easy to follow directions.
  • star rating 09/25/2012
  • ptrseldr from KAF Community
  • Love this recipe, but decided to try it with whole wheat flour. I used 4 cups of bread flour and 4 cups of whole wheat flour. The dough was not as sticky as when using all white flour--in fact, it was easier to mix together and easier to shape the baguettes. We loved it and will continue to make it this way.
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