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No Knead French Bread (Baguette)

Here is a super easy no-knead French bread recipe. Anyone can easily make this bread without any baking experience.
No Knead French Bread- No Knead Baguette0068

No-knead Baguette

Honestly, you can actually make this every day. Yes, it’s that easy with simple everyday ingredients and a couple of simple steps, you will be having a freshly baked loaf on your table. Even if you are not an accomplished baker, you will still be able to make this crispy no-knead french bread effortlessly!
Bread making, in general, is therapeutic for me, plus the smell of bread in the entire house while baking it is very satisfying…amazing! Especially when I’m alone in my kitchen. It’s such a satisfying feeling making bread, the kneading the proofing it all involves time patience, I know but I love it.
No Knead French Bread- No Knead Baguette0053
As much as I like to devote this much time and energy to get a great loaf I still adore the idea of the No-knead bread recipe. It provides the simplest way to get a bread loaf on your Table. As a busy mom, I have a whole lot of things to attend to so my way of escape is to create these super easy, and great tasting loaves. No one will ever know a little effort can yield such an amazing loaf (Well, except you tell them).
This No-knead Baguette needs, no overnight rising, no fuss and it still comes out with a crunchy crust and a chewy interior.  This recipe will even make the novice baker a pro! and just in case you have never tried to make any no-knead bread recipe before you may want to check out this super easy no-knead bread rolls.
Bread making is a skill that might seem intimidating. However, you can still get your dough to look perfectly smooth, airy, moist, and elastic without having to do any degree in science or arts.
No Knead French Bread- No Knead Baguette0053

Watch the step by step video on how to make the no-knead french bread below

No-knead French Bread, No-knead Baguette, French stick, Baguette de pain, or whatever name sounds sweet to you requires only a handful of ingredients which are Flour, Water, Salt, Yeast, sugar, and Oil. With 5 easy steps, your fresh bread is ready

Step 1

Combine the Water, Yeast, Sugar, and Salt in a large bowl. Don’t worry you don’t have to proof your yeast.
Combine the Water, Yeast, Sugar, and Salt in a large bowl

Step 2

Mix in the flour until everything is well combined. The appearance will be untidy but that is not a problem because we are interested in the end product.
Mix in the flour until everything is well combined

Step 3

Leave to proof
Leave to proof

Step 4

Shape the dough and wait for the second rise
Shape the dough and wait for the second rise

Step 5

Bake your bread.
Bake your bread.
That’s all your no knead Baguette is ready! Serve with a bowl of soup, spread a layer of butter over it, or make it into a sandwich.

Important Warning

The only problem I have when I make this no-knead baguette is the cooling part. Experts say that the bread should be left to cool for 1 hour? How can I wait that long? I’m sorry experts, I will have to do 10 minutes or less. Enjoy!
No Knead French Bread- No Knead Baguette0068

No Knead French Bread (No Knead Baguette)

Here is a super easy French bread recipe. Honestly, you can actually make this every day. Yes, it's that easy with simple everyday ingredients and a couple of simple steps, you will be having a freshly baked loaf on your table. Even if you are not an accomplished baker, you will still be able to make this crispy no knead french bread effortlessly!
4.58 from 7 votes
Print Pin Rate
Course: Breakfast/Lunch/Dinner
Cuisine: French
Keyword: baguette, homemade, no knead french bread
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 1 hour 30 minutes
Servings: 2 Loaves
Calories: 942kcal
Author: Lola Osinkolu

Ingredients

  • 4 cups Flour
  • 1 Tbsp Sugar
  • Tsp Salt
  • ½ Tbsp Yeast
  • 1 Tbsp Olive Oil
  • 1.5 Cups Water

Instructions

  • Mix the Water, Sugar, Salt, and yeast together in a large bowl
  • Add the Flour and mix until all the water has been absorbed and a shaggy mass of dough is formed
  • Rub the surface of the dough with olive oil. Cover with a tight-fitting lid or a plastic wrap and leave to rest in a warm place for 2 hours
  • Punch down the dough and transfer it to a floured work surface. Flaten it out and divide the dough into two
  • Flatten out the dough into a square (you don't have to be perfect) and roll it tightly as you would a mat and place on a parchment lined baking pan
  • Cover with a damp towel and leave to rise again for 30 minutes to 1 hour sharp knife
  • Get a sharp knife and make about 4 slant deep slashes on the bread
  • Using a spray bottle, spray the surface of the bread with warm water and bake in a 400 deg F preheated oven for 20 to 25 minutes

Video

Notes

Don't be tempted to add more flour. The high moisture content of the dough is what gives the bread its crunchy crust I did not proof my yeast because there I left the dough to rise for 2 hours. However, the rising time may vary depending on humidity, altitude, and temperature.
 

Nutrition

Calories: 942kcal | Carbohydrates: 197g | Protein: 26g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1821mg | Potassium: 267mg | Fiber: 7g | Sugar: 6g | Calcium: 43mg | Iron: 11.6mg

Other bread recipes you might want to try:

You can find me on Facebook, and Instagram. I love keeping in touch with all of you!

If you make this recipe, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen

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Recipe Rating




Barb

Wednesday 18th of November 2020

Sounds great. Will be making this to go with a roast tonight.

Natalee Acosta

Monday 17th of August 2020

I made this last night and this came out perfectly. This was exactly what I was looking for and my buddy enjoyed eating it as well :)

Crystal

Wednesday 24th of June 2020

Hi Lola, Can you please clarify the amount of instant yeast for this recipe is it 1/2Tablespoon or 1/2 teaspoon?

Lola Osinkolu

Tuesday 10th of November 2020

Thanks so much for catching that Crystal. It's 1/2 Tbsp, and I’ve updated the recipe to reflect that now. Thanks for stopping by and taking the time to reach out - I apologize for the late response.

Taiwo

Sunday 17th of May 2020

Can I use any oil apart from Olive oil?

Denise

Friday 7th of February 2020

hi There, I was wondering if you could make the dough ahead of time and leave in fridge over night and bake in morning?

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