The Easiest No Knead Baguette Recipe
Hi Bold Bakers! After two months of meticulous testing and tweaking, I have crafted the easiest no-knead baguette recipe that delivers crusty exteriors and soft, chewy interiors. Get ready to enjoy the heavenly aroma and irresistible taste of freshly baked baguettes.
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Chapters:
0:00 On this episode of Bigger Bolder Baking...
0:10 The Easiest No Knead Baguette Recipe
0:41 Making the Flour
3:22 Time to Ferment
3:58 Checking on the Dough
4:20 Knock Out the Air
5:28 Proof the Dough
8:03 Shaping the Dough
10:27 Last Proof
11:18 Into the Oven!
12:56 Time to Taste!
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Hi Bold Bakers! With my extensively tested and perfected no-knead baguette recipe, you'll be able to confidently bake delicious artisanal bread in no time. It’s time to elevate your bread-making skills to a whole new level! Full Written Recipe Here: www.biggerbolderbaking.com/no-knead-baguette-recipe/
I've never imagine baguettes can be made without kneading required, can't wait to give this a try !!!!!!!!!!!
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Absolutely gorgeous!! Thank you for your lovely recipe!!
Gemma, your baguette is très magnifique, mon ami. I love baguettes, cuz of my French roots.
Glad to hear that, Byron!
French roots?? Mom amiE then 😅😊
THANK you ,love the way you teach,allways easy to follow. Love from Brasil ❤
Brilliant. You are so good at explaining . Thank you.☘
Glad you found it helpful. Thanks for watching.
Love listening to your lovely Irish lilt!!
Thanks a million!
I've been wanting to make baguettes for a long time, so thank you for all the testing to bring us this recipe. Can't wait to try it!
Go ahead and give it a go!
Hands down one of the BEST BREAD VIDEOS I have ever seen! Great job!
I’m happy to hear that!
Perfect...!!! Bon appetit. 🇫🇷
I made these baguettes and they are absolutely amazing. I ended up eating one all by myself. Thank you so much for the fantastic recipe Gemma!
Well done to you! Thank you for sharing.
Oh those baguettes are so yummy!!!
Thank you Gemma 👍 they look absolutely mouth watering I will definitely have a go at making these
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Thank you for sharing, can't wait to give this a try! I am not a baker and never been good around the kitchen, but always enjoy your recipes. So easy to follow and delicious in the end :)
I’m happy to hear that, Carrie!
Thank you for the recipe! Will definitely try it for sure 😍🥰
Hope you like it! Here’s the recipe, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Thanks Gemma for that recipe, the bread look perfect👍
Glad you like it!
Wow looks Amazing!! The crumb is perfect and that crunchy crust yum!! You nailed it!!
Yay! Thank you for giving it a go.
Perfect Recipe ❤❤❤ Love it so much. Gonna try soon.
Hope you enjoy it!
Love this! Definitely going to make it.
Hope you like it!
Oh it's so doable. Thanks Gemma. I will try this baguette recipe!
Hope you like it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Gemma👌🙏 So superb barguette…can’t wait to make it!!!
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Gemma, your recipe looks fantastic! Wishing you a wonderful weekend and a delightful summer ahead.
Thanks a million!
Looks amazingly delicious!!!!
It was! I hope you’ll give it a go!
Gemma - these look and sound soo good! Thank you for sharing!
Glad you like them!
Great detail in video. I really appreciate all your tips. Mouthwatering. Thank you.
Glad you found this helpful!
Thank you Gemma I was away I just got back thank you for update God bless nd your family much appreciated
Gorgeous!! I can smell it!
Hope you like it!
Turned out amazing! Very good and looks beautiful. Super easy to follow.
I'm delighted to hear that. Well done, you!
So glad I found your channel, learning so much watching your videos!
I'm happy to hear that. Thanks for being here.
Those baguettes look amazing...
This looks delicious. I haven't made bread in forever. I mentioned this recipe to my youngest daughter. Said this to be delicious with butter. She said "NO the best way to have baguettes is to dip them in French onion soup!!"
That would be delicious!
Gorgeous!!!
It is a gorgeous bread!
Thank you Gemma,I love baguettes and l just learnt on how to make them
You’re welcome 😊 Glad you like this!
You will not believe I was thinking of searching for a baguette recipe online, as I never tried it at home and we don't find baguette nearby where i live.. Thanks a lot, will try it for sure 😊
This would be perfect then! It is yummy for sure.
Hello Gemma I made your baguettes 🥖 they are absolutely gorgeous 😋 you've cracked it well done 👍🇬🇧 .
Well done, you! Thank you for sharing this here.
Super interesting, thanks for sharing ☺️
Thanks for watching!
This recipe is full-proof from my experience 😍😍
Glad you got on well with it!
Recipe looks good Gemma hope you have a great weekend. Have a good summer
Thank you for the kind words.
Looks good!
Hi Gemma! I loved watching this video! Your baguettes are lovely and I cannot wait to try baking them for my family. Thank you for the wonderful instructions that you gave to us in this video. I remember seeing on Instagram all of your tries at getting the perfect baguette. Well done you did it! ❤️ ❤️
Can’t wait to hear how you get on with the recipe, Kelly.
@@GemmaStafford Just ordered Bread Flour! Will keep you updated 👩🏻🍳💕
Long Island, NY - Really easy to follow and make. I highly recommend using Gemma’s method. Turned out wonderfully. I made it for Mother’s Day for myself and made Bruschetta with it - it was delicious!!! BTW, this was the 1st time I’ve ever made banquettes and only 2nd time making bread from scratch - I will definitely keep this recipe and make it over & over. Thank you Gemma 💕 (wish I could post the pic)
Thanks for sharing!
I’ve tried a few baguettes recipes but this is the one I’m trying next! Well explained and uncomplicated. Tk you!
Hope you enjoy it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Looks easy and yummy! Thanks! Think I’ll have to try it!
Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
@@GemmaStafford I’d looked at the recipe from the link provided in the video. Thank you for this!?
Amazing ❤
Wow, Wow! Amazing technique! Great Tutorial! Thank tou for sharing your knowledge and technique! Greetings from Edith, Singapore 🌹🌹🌹
I’m glad you liked the recipe! Go ahead and give it a go. Get the written recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Looks absolutely delicious ❤
Glad you like it!
Looks delicious and not difficult to make
I love to bake, and bread has always been a fascination for me because it’s more chemistry than just cooking. So I decided to try this recipe because it was no knead and that’s usually where I struggle is the kneading process. Made it today just took it out of the oven and I can’t wait for my husband to come home and try this! It is absolutely delicious! Definitely so easy to make because I threw everything together last night and then this afternoon I was able to start the process. I got myself French bread pans a while back so now I actually have a recipe to utilize them on. I need to work on the rolling and the shaping but that didn’t affect the taste at all. The crust is amazing and the chew is perfection! Will definitely be making this again.
Well done to you, Andrea! Thank you for sharing this here.
I'm trying this out today to bake tomorrow!
Yay! Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Waoooooh mam your recipe are so easy and simple .this recipe looks yummmmm and healthy🎉🎉🎉🎉🎉❤❤❤
It really is! Click on the link provided in the caption for the recipe.
@@GemmaStafford your recipes are easy and 😋
@@GemmaStafford thanks
Cant wait to make this soon for me i never had easiest no knead baguette before perfect for my after office snacks
Go for it!
Amazing I will try it
Go for it!
This recipe is the best taste-wise out of the ones I have tried so far. 84% hydration was hard for me to handle though. I'll experiment with 75% next time. Thanks Gemma!
Keep it up!
Hi Gemma, I have a suggestion over here, maybe can do a comparison by using French Bread Flour vs Japanese Bread Flour. The difference of the texture, the water absorption rate, the durability of the baked bread, etc.
I can’t promise, but I’ll look into it.
@@GemmaStafford 😍 I’ll wait for the day!
Gemma the baguettes look beautiful.
That’s fantastic!
Hi Gemma, your presentation is so motivating, and you make this look so easy. I will start my attempt at your baguette tonight!! I’m still learning bread, and I’m trying to understand what effects are produced by our various interactions…I have two questions for you: 1) Since I don’t mind kneading, would it worsen my dough if I did some stretch and folds before or after the long rest? 2) Is there a particular method you would recommend in order to enhance the ”bread flavour” of our bakes? Or is flavour simply dependant on the flour? Thanks for your efforts!
In France we can’t get strong flour so we just use normal flour for our baguettes. It is a long process to make two baguettes but certainly worth it ! Thanks Gemma !
Thanks for sharing!
I made this last night/today and it turned out amazing.
Well done, you! I'm delighted you got on well with the recipe!
Hi Gemma. Great video as always. Would love to try this but I live in the tropics where the room temp is 30C. How long should I proof it for the first round. I think overnight or even 18 hours will be over proof at that temp.
Hi Jemma. I have a question. in Greece the temperature nowadays is about 43oC. Do i still leave the dough at room temperature, or do i put in the refrigerator? Thanks in advance
Thank you
Thanks!
the right flour is so important to get an authentic baguette. i remember in the 80's a french baker moved to nz and started up business. he wanted to provide my hotel with french goods and try as hard as he could the baguettes were terrible (growing up in england we spent a lot of time in france). in the end he realised it was the southern hemisphere flour and imported his flour direct from france. baguettes were then correct.
That is interesting!
Hi Gemma! I just made your chocolate chip muffins and oh my they were so good❤
That’s wonderful! Well done, you.
Delicious thanks for sharing 🥰❤️❤️🎊👍👍✅✅😋😋😋🎶🎶🎶💐
Gemma, I live in the south of France and believe me when I say that your baguettes look a thousand times better than what they sell here these days. I could knock nails in with the appalling quality bread the boulangeries where I live sell now.
I’m happy to hear that! I hope you’ll give this a go!
Your baguettes are so lovely. Will try them soon. Also loved your joke injected - "for shaping - don't want it to looked like a snake that has swallowed an 🍎!!!!" Lol ❤
Glad you like them!
yum 💜🥰 u're awesome gemma 🌷🥰 thank you for sharing and teaching us how to do it💕 .i wish u'd teach us how to bake sourdough bread too🙏💜🥰💕🌹
I have a recipe for one here, www.biggerbolderbaking.com/sourdough-bread-for-beginners/ Hope you like it!
@@GemmaStafford 💜oh you're so kind 💜🥰 thank you so much 🌷
Plus no steam a lot of recipes ask for a pan of hot water on the bottom of the oven,love that you don’t have to bake with it.
If you like a more crusty baguette, you can opt to put steam when baking these. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
I've been making baguettes and English muffins as alternative ways of using the dough from your no knead dutch oven bread. I've also been using the shower cap tip for covering the bowls(i havent bought cling wrap in a loooong time)... I've learnt so much from you Gemma😍❤️
I’m happy to hear that!
Ok, I am going to try the bread flour!!
Go ahead and give it a go! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
@@GemmaStafford Thanks!
Gemma what it the different between baguettes and what we call French sticks in Australia ? I love the crunchy outside and crispy inside. It brings memories of my childhood. Driving half an hour from the farm to the only bakery (next one was a 4hr drive), and buying a freshly baked warm French stick. Still warm 2.5cm thick slices, with butter, was our Sunday brunch. It brings so many childhood memories back.
They may be one and the same. Check the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Great video - thx! Will be giving it a shot. No steam? AND do I detect a bit of Irish in you? Maybe delicious Irish soda bread in the works? 😀
Go for it! Yes, I’m Irish 😊 Here’s my recipe for Irish soda bread, www.biggerbolderbaking.com/irish-soda-bread/
@@GemmaStafford Much obliged! That Irish soda bread recipe has got to be extra delicious. Thx and God Bless All in your house!
Lovely 😍 tempting 😜😋🤤 very v nice recipe 😋🤤🤤😋 how is George ❤❤❤ love for you n your son 💞😘😍💞😘
He is well. Thank you for being here.
what's the best alternative to using cling wrap?
If you can find a shower cap that will stretch to cover this pan, that would help as it's reusable. I just don't have one that can cover it completely.
Hi Gemma , could you use these for hard rolls too . I’ve tried all your bread recipes artisian and I really love them . I bake every other day an artisian bread . Do you have a recipe for wheat haoggie rolls - thank you for all your awesome recipes .❤thank you Gemma for the great recipes 🤗❤
I don't have one for Hoaggie rolls, but I'll look into it. You can shape these www.biggerbolderbaking.com/no-knead-baguette-recipe/ into rolls too.
Very nice recipie Gemma! They looks amazing! The colour of the bread flour is yellow? In Cyprus for bread dough we use of flour the the English translate is "Vegetable flour" and the colour of these flour is yellow? For us that is the best flour wen you can use for bread of for the Greek "Pites" (pies)! Have a nice day and good weekend! Have a good week! 👍👏🍴
Interesting. Thank you for sharing!
Hello I'm a baker but I learned more how to make baguette and sourdough.i hope you can help me to make a good baguette and sour dough.thankyou❤❤❤
Those are BEAUTIFUL!!!! Gemma, should we put a tray of water in the oven???? I thought Baguettes needed a humid oven????
If you like a more crusty bread, a pan of water or steam in the oven is the way to go.
Yummmmy❤stay conected
Thanks for watching!
I don't know if you have already done so, but you should write a bread cookbook. I use freshly milled grain and all of your recipes that I have tried have all turned out great with minimal adjustments because of my freshly whole wheat flour. Thank you!
That would be grand. If I gathered enough experience, maybe I will!
@@GemmaStafford You're great at quick breads, yeast breads, flat breads. Looking forward to it.
Fresh baguette with cheese, jam or whatever suits the tastebuds, ..... along with a freshly brewed pot of tea *Heaven*
That sounds delicious!
Hi, thanks for your detailed explanation in every process, thumbs up! What’s the room temperature? The reason I’m asking is that I’m living in Asia. So I need to keep inside conditioned room for fermenting? Many thanks
I usually let it sit on the counter at room temperature; around 68°F/20°C - 74°F/23°C from 12 to 18 hours. If it's too warm and humid where you are, you can place it in the fridge after a few hours, so it can continue the fermentation process at a slower pace. Hope this helps.
@@GemmaStafford thanks
Wonder if I can cut the recipe in half and still get the same results? I LOVE YOUR CHANNEL.🥖
Yes, absolutely. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Great video. Any ideas for adjusting to high altitude? We live at 6202 feet (1890 meters). Tha ks.
Hi. I have a general guide for high altitude baking. Hope this helps, www.biggerbolderbaking.com/high-altitude-baking-guide/
Hello, I love gemma's no knead recipes but I'm french and "bread flour" doesn't ring any bells, I've read on the internet that it's the equivalent of a type 55 flour in France... other frenchies here to confirm ? (or non frenchy by the way, just familiar with the french sorting of flours) Thanks !
It’s a strong flour. Bread flour has 12%-14% protein, more than 8%-11% in all-purpose flour (plain flour). Hope this helps.
Hi, followed you info and didn’t get browning on the bread. Looked pale. Anything extra if browning doesn’t happen?
Gemma thanks for this recipe… can I use brown bread flour instead of white and expect to get the same result?
Technically, you can! I hope they turn out well.
Looks so Beautiful !The ingredients?
Here you go, www.biggerbolderbaking.com/no-knead-baguette-recipe/
Gemma, after final shaping, can I put them in the fridge overnight and then bake them the next morning?
You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development. Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days. If the dough has been chilled, the process of shaping them ‘wakes’ it up, which will help it rise when you proof it a second time, just before popping it into the oven.
Could the be made with Einkhorn flour? Thanks.
I don’t recommend it for this recipe as this needs a strong flour. Bread flour has a higher protein content.
😋
τελεια μπαγκέτα!!!!!👍👍👍👍👍👍👍👍👍👍🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷
I managed to bake a couple of these loaves today... and they were some of the best tasting yeasted loaves I have ever mad - but mine came out a little too fat to qualify as a baguette :) I have a question about my crust - it was not super crunchy - despite I added 5 minuytes of Bake at 450 ... Do you have any suggestions to amplify the crust? BTW, I couldn't get all the water in... I was able to get about 330g of the 360g. At the 12 hour mark I added some folds becasue my dough was so pillowy. (Flour used: 375 g of strong Canadian Bread flour (13% Protien) + 50 g of 5-Stagioni Manitoba (14.5% Protien)) I couldnt shape a proper baguette as dough was so - so soft, but I got them baked and they sprung like wild. The flavour was superb - I think the 16 hour warm bulk was amazing. Im going to try again - this time with even less water.
For a crustier crust, you can add steam in the oven, by placing a pan with some water in it. Hope the next batch will be even better.
Can you use regular flour? Thanks
Technically, you can. It will not have the same texture and probably flavor, but it can still be a good result.
If we use fan assisted oven, should the temperature be lower?
Hi Hialah. Yes, you will need to. Lower the baking temperature by -30F / -15C and bake at the same time as given in the recipe. Hope this helps.
Could you add just a little wheat flour to the bread flour for flavor?
Technically, you can do that. Remove a small amount of bread flour and replace it with whole wheat flour in the same amount. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids when combining wet and dry ingredients. Stop when the dough comes together and reaches the same consistency as shown in the video.
Would you please state your room temperature? Mine's about 66-68F in the winter and about 80F in the summer. Thanks😊
Room temperature would be somewhere between 68F - 74F. Hope this helps.
Hai with Maria thank you so mutch for your beautyfull recepts.can you make gluten free products? So many People cant eat gluten.i hope so.i am a big fan.thank you😊😊
I have recipes that are gluten free, and some that can be tweaked to make them gluten free. But I don’t recommend it for this recipe as the result just won’t be close to the traditional baguette.
Hi Gemma, is it OK to let the dough sit for longer than 18 hours.
Yes, You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development. Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days.
@@GemmaStafford thank you, I value your reply. I've baked these twice with results getting better ever time. The proofing is adjustable due to the climate atm, loads of humidity and subtle rain here in co.Kildare😆 I'm getting more confident slashing the baguettes once placed onto a hot🔥 oven tray. Also I spray the oven just before adding the baguettes. Have read leaving a hot tray in the bottom of the oven and adding hot water for the steam as the baguettes go into the oven helps them rise.