Baguettes are a staple in French cuisine, known for their crisp crust and soft, airy interior. While making homemade baguettes may sound intimidating, this no-knead recipe makes it incredibly easy.
With just a handful of ingredients, some patience, and a few simple steps, you can have fresh, delicious baguettes right from your own oven. Perfect for sandwiches, soups, or simply slathered with butter, this recipe is a must-try for bread lovers.
Homemade Baguette Recipe
Discover how to make the perfect homemade baguette with this simple no-knead recipe. Achieve that golden, crispy crust and soft interior with just a few ingredients and an overnight rise.
Ingredients
- 6 cups all-purpose flour (you may need to add a little more depending on the dough consistency)
- 3 cups lukewarm water
- 2 teaspoons active dry yeast
- 2 teaspoons salt
Instructions
Step 1: Mix the Dough
- In a large mixing bowl, combine the flour, yeast, and salt. Stir to mix the dry ingredients together.
- Add the lukewarm water and stir until the dough comes together. The dough will be sticky and wet, which is exactly what you want.
- Cover the bowl with plastic wrap and let it sit at room temperature for 12-20 hours. This long rise will allow the dough to develop flavor and texture.
Step 2: Prepare for Shaping
- The next day, check on your dough. It should be bubbly and have risen significantly.
- Flour your hands and generously dust a baking sheet with flour.
- Carefully remove the dough from the bowl (it will be sticky, so don’t be shy with the flour) and divide it into 2-3 equal portions, depending on how large you want your baguettes.
Step 3: Shape the Baguettes
- Gently shape each portion of dough into a long baguette. Try not to overwork the dough, as this can deflate the air bubbles that have formed.
- Place each shaped baguette onto the floured baking sheet. Dust the tops with flour and lightly score them with a sharp knife to allow steam to escape during baking.
- Cover the shaped baguettes with a clean kitchen towel and let them rise for an additional 1-2 hours in a warm spot.
Step 4: Preheat the Oven
- About 30 minutes before the baguettes are finished rising, preheat your oven to 450°F (230°C).
- Place a deep baking pan on the lower rack and fill it with 2 cups of hot boiled water. The steam will help create the signature crispy crust on the baguettes.
Step 5: Bake the Baguettes
- Once the oven is preheated, place the baguettes on the middle rack. Bake for 10 minutes with the pan of water in the oven.
- After 10 minutes, carefully remove the pan of water from the oven. Continue baking the baguettes for another 30 minutes or until they are golden brown and crispy on the outside.
Step 6: Cool and Serve
- Remove the baguettes from the oven and transfer them to a wire rack to cool. Let them rest for at least 10 minutes before slicing into them.
FAQs
How do I know when the baguettes are done baking?
You’ll know the baguettes are done when they have a deep golden color and sound hollow when tapped on the bottom. You can also check the internal temperature with a food thermometer; the baguettes should reach about 200°F (93°C) when fully baked.
Can I freeze the dough or the baked baguettes?
Yes, you can! If you’d like to freeze the dough, shape it into baguettes after the first rise, then freeze on a baking sheet. Once frozen, wrap the dough in plastic wrap and store in a freezer bag. When you’re ready to bake, allow it to thaw and rise before following the baking instructions. You can also freeze fully baked baguettes. Simply wrap them in foil and place in an airtight freezer bag. To reheat, bake in the oven at 350°F (175°C) for about 10 minutes.
Why is my dough so sticky?
This dough is meant to be sticky due to the high hydration level, which creates the airy crumb and crispy crust of the baguettes. Make sure to flour your hands and work surface well to prevent the dough from sticking.
How can I make sure my baguettes are crispy?
The key to a crispy crust is steam. That’s why we add water to the oven during the first part of baking. The steam helps to create the perfect crust, while the heat of the oven finishes the bake.