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The Almost-No-Knead Baguette

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

The Almost-No-Knead Baguette  Recipe The Almost-No-Knead Baguette  Recipe

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.

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At a glance

Prep
Bake
Total
Yield
1 to 4 baguettes, depending how much of the dough you use
Nutrition information

Ingredients

Choose your measure:

Instructions

  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.
  14. 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.