I recently tried out this no-knead baguette recipe and I’m obsessed. It combines just flour, water, salt, and yeast to create a crusty, chewy loaf that reminds me of a quaint European bakery. Every bite is a delicious reminder that simplicity in the kitchen truly wins. Absolutely delicious.

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I’ve been excited to share my new take on a baguette recipe called Baguette (The Easiest Recipe). This recipe is all about achieving a homemade treat with only four ingredients and literally no kneading at all.

I mix together 3 cups of bread or all purpose flour with 1 1/2 teaspoons salt and 1 teaspoon active dry yeast that really gives the dough its rise. Then, I add 1 1/2 cups of warm water (around 95°F) to bind everything into a workable dough.

What I love about this baguette recipe is its simplicity while still having a decent nutritional value, mainly as a good source of carbohydrates. It fits perfectly with those simple artisan bread recipes and reminds me how easy it is to create one of the best bread recipes at home without a lot of fuss.

Once you get the hang of this easy baguette recipe, its success is almost guaranteed every time.

Why I Like this Recipe

I really love this recipe for a few reasons. First, it only uses four simple ingredients which makes it super easy to follow and budget friendly. I don’t have to worry about a long grocery list, which is awesome when Im in a hurry or just dont feel like shopping.

Second, the fact that it’s a no knead recipe means I dont have to spend ages working the dough. I like how it lets me mix everything together and let it rest, so it’s perfect for days when I just want to throw something together and still end up with a tasty bread.

Third, I love that the end result is a baguette with a crispy exterior and a soft, chewy inside. Its so gratifying to slice into a warm loaf that I made all by myself even if a couple of things go a bit sideways sometimes.

Lastly, making this baguette gives me a chance to feel creative and proud. I enjoy the whole process from getting a little frothy mixture to scoring the dough and watching it turn golden in the oven. Its a small win that makes my day every time.

Ingredients

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Flour: Packed with carbohydrates, it powers the dough with energy and builds a sturdy base.
It helps develop dough structure, givin a chewy texture that makes the bite satisfying.
Warm Water: Awakens yeast and glues all ingredients together in a smooth mixture.
It ensures the dough stays consistent, which is really important for a good rise.
Salt: Enhances flavor and controls yeast activity during fermentation, keeping balance.
A balanced pinch boosts overall taste and helps in forming a perfect dough.
Active Dry Yeast: Ferments the dough, creatin a light, airy crumb in each bite.
It transforms the mixture into soft, rising bread magic that feels homemade.
Together, these ingredients create a simple, delicious baguette that is easy to make.
Each component works harmoniously to produce a wholesome, crusty bread that awes every time.

Ingredient Quantities

3 cups bread or all purpose flour

1 1/2 cups warm water (around 95°F)

1 1/2 teaspoons salt

1 teaspoon active dry yeast

How to Make this

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1. In a large bowl mix 1 1/2 cups warm water (should be around 95°F), 1 teaspoon active dry yeast and let it sit for about 5 minutes until it looks a bit frothy.

2. Add 3 cups bread or all purpose flour and 1 1/2 teaspoons salt to the bowl.

3. Stir the mixture until the ingredients are just combined; you dont need to knead it at all since this recipe relies on a no-knead method.

4. Cover the bowl with a clean towel or plastic wrap and let the dough rest for about an hour, or until it has visibly doubled in size.

5. Once risen, transfer the dough onto a lightly floured surface. It will be sticky so flour your hands a bit.

6. Gently shape the dough into a long, thin baguette, being careful not to deflate it too much.

7. Place the shaped dough on a baking tray lined with parchment paper and cover it with a towel. Let it proof for about 30 minutes.

8. Preheat your oven to 450°F while the dough is proofing.

9. After proofing, use a sharp knife to score the top of the dough a few times lengthwise.

10. Bake the baguette in the preheated oven for 25-30 minutes until the crust is golden and crisp. Let it cool slightly before slicing and enjoying!

Equipment Needed

1. Large bowl for mixing the water, yeast, flour and salt
2. Measuring cups and measuring spoons to get the right amounts
3. A wooden spoon or spatula to stir the ingredients together
4. A clean towel or plastic wrap to cover the dough while it rests
5. A lightly floured surface, like a countertop or cutting board, for shaping the dough
6. A baking tray lined with parchment paper to hold the dough during proofing and baking
7. A sharp knife to score the dough before it goes in the oven
8. An oven preheated to 450°F for baking the baguette

FAQ

Q: What kind of flour works best for this recipe?

A: You can use bread or all purpose flour. Bread flour gives you a chewier texture while all purpose is fine if that's what you have.

Q: Why do I need warm water at around 95°F?

A: The warm water helps activate the yeast. If its too hot, it might kill the yeast; if too cold, the dough wont rise properly.

Q: How long does the dough take to rise?

A: Usually about 1-2 hours. Just let it sit in a warm place until it doubles in size, which is the sign its done.

Q: Can i use instant yeast instead of active dry yeast?

A: Yes you can, but the measurements might differ slightly. Active dry yeast is recommended for this recipe to keep it simple.

Q: How do i know when i should bake the baguette?

A: Once the dough has risen and you see a bit of elasticity when you poke it lightly, its ready to be shaped and baked.

Baguette (The Easiest Recipe) Substitutions and Variations

Instead of using all-purpose flour, you can mix in about 1 cup of whole wheat flour for a nuttier flavor, just be aware it might make your dough a bit denser.
If you dont have warm water, try substituting with warm milk. It gives a slightly softer texture though you might need to slightly adjust the amount of liquid.
You can replace regular salt with sea salt. Just keep in mind that sea salt varies in potency so you may want to use a tad less.
If you dont have active dry yeast, you can swap it with instant yeast in a little lower quantity, like around 3/4 teaspoon, to get the same rise.

Pro Tips

1. Make sure the water is the right temperature every time you mix the dough; if it’s too cold your yeast might never get going and your dough might not rise enough.
2. When you’re letting the dough rest, try putting it in a spot that’s warm and free from drafts cuz a cool spot can really slow down the rising process.
3. Before baking, create some steam in your oven by putting a small pan of water on a lower rack; this little trick helps form a crispier crust on your baguette.
4. While shaping the dough, don’t be scared to get a bit messy with your hands; if it’s too sticky, sprinkle a little extra flour on your work surface so it keeps together without drying it out.