---
author: Food Language
source: https://youtube.com/watch?v=URnyxDQz4-U&is=79e_Y_Lg32nKefq0
video: https://www.youtube.com/watch?v=URnyxDQz4-U
hero: https://i.ytimg.com/vi/URnyxDQz4-U/maxresdefault.jpg
tags: [bread]
tried: false
added: 2026-09-24
---

# No-Knead Baguette

## Mix

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

## Stretch & Fold

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

## Shape

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

## Bake

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