Name: Fast No-Knead Baguette For Beginners
Prep time: 15 min
Cook time: 20 min
Ingredients: 1 1/4 cup (300 ml) Warm Water 100°-110°F (38°- 43°C); 1 tsp (3 g) Active Dry Yeast; 2 ¾ cup - 1 tbsp (375 g) All-Purpose Flour; 1/2 tsp (3 g) Salt

This fast no-knead baguette is perfect for beginner bakers who want real homemade bread without the fuss. The dough is simple: flour, salt, yeast, and water stirred together and left to rise. No kneading, no stand mixer, no complicated technique. It bakes up with a crackly golden crust and a chewy, airy crumb that tastes genuinely like a proper baguette. Also try my Earl Grey Scones, Irish Scones, or 3-Ingredient Flatbread.

Fast No-Knead Baguette For Beginners

These no-knead baguettes use flour, water, yeast and salt. After a 90-minute rise, divide the sticky dough into two loaves and bake with steam for the first 20 minutes, then finish without the water tray for a golden crust.

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Prep Time 15

Cook Time 20

Course Bread

Cuisine Vegan

Ingredients

1 1/4 cup (300 ml) Warm Water 100°-110°F (38°- 43°C)
1 tsp (3 g) Active Dry Yeast
2 ¾ cup – 1 tbsp (375 g) All-Purpose Flour
1/2 tsp (3 g) Salt

Instructions

Add the yeast to the warm water. Mix and let stand for 10 minutes until foamy.
To a large bowl, add flour and salt. Mix.
Then, to the same bowl, add yeast mixture. With a spatula, mix until flour is no longer visible. The dough should be very sticky.
Cover and let dough proof for 1½ hours at room temperature.
30 minutes before end of proofing, place a baking sheet or pan on the lowest rack position in the oven. Then, preheat oven to 450^oF (230^oC).
After 1½ hours of proofing, transfer dough to a floured work surface.
Sprinkle dough with flour.
Divide dough into 2 equal parts. Stretch and shape each part into a log.
Place each bread dough onto a baking pan lined with parchment paper.
Using scissors or razor blade, score the bread dough.
Carefully add boiling water to the baking sheet/pan (lowest rack) in the oven.
Immediately place the bread dough in the oven. Spray the bread dough with water.
Bake at 450^oF (230^oC) for 20 minutes.
Remove the water pan after 20 minutes. Continue baking the bread at 450oF (230oC) for 10 more minutes until golden brown.
Let bread cool down completely on rack.

Video

Notes

Video timing: Bake at 450°F (230°C) for 20 minutes. Allow additional time for all the dough-resting and rising stages in the method.

A complete total is left unset because the recipe includes additional resting, rising, cooling, chilling or finishing stages. The preparation value is the existing estimate.

Keyword dairy-free, eggless, vegan

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