Plan
No-Knead Baguette

No-Knead Baguette

Untried Food Language Source Watch it .gravy
bread
240 g water
2 g dry yeast
288 g bread flour
6 g salt

Mix

  1. 1. Combine 240g water, 2g dry yeast, 288g bread flour, and 6g salt in a bowl.
  2. 2. Mix until no dry flour remains — no kneading needed.
  3. 3. Cover and let rest for 30 minutes.

Stretch & Fold

  1. 4. With a wet hand, stretch each of the 4 sides of the dough and fold to the center.
  2. 5. Lift the dough and slap it back down — the whole process takes about 15 seconds.
  3. 6. Cover and let rest for 30 minutes.
  4. 7. Repeat: stretch and fold the 4 sides, then a gentle lift and slap (~12 seconds).
  5. 8. Cover and let rise until doubled in size, about 2 hours.

Shape

  1. 9. Sprinkle flour on the work surface.
  2. 10. Fold the dough gently to make it easier to cut, then divide into 3 equal parts.
  3. 11. Brush off any excess flour from each piece.
  4. 12. Shape each piece into a tight ball: flatten gently, fold edges to center, seal the seam by rubbing against the work surface.
  5. 13. Let the dough balls rest uncovered for 10 minutes.
  6. 14. Roll each ball into a longer baguette shape.
  7. 15. Transfer to a baking tray.
  8. 16. Cover with a towel and let rise for 30 minutes.

Bake

  1. 17. Preheat oven to 430°F (220°C).
  2. 18. Lightly sprinkle flour over the shaped loaves and smooth with your hand.
  3. 19. Score each loaf with three quick diagonal cuts using a sharp blade.
  4. 20. Sprinkle a little water around the bread on the tray for steam.
  5. 21. Cover with a second tray of the same size.
  6. 22. Bake for 20 minutes.
  7. 23. Remove the top tray and bake for 10 more minutes, or until golden to your liking.