No-Knead Whole Grain Baguette
5-ingredient, no knead baguette that pairs perfectly with any meal.
Servings Prep Time
2loaves 10minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
2loaves 10minutes
Cook Time Passive Time
20minutes 4hours
Ingredients
Instructions
  1. Stir yeast into one cup of warm water; set aside and let it dissolve. (Reserve your 2nd cup of warm water for later.) While the yeast is blooming, measure flour and salt into a large bowl and whisk to combine.
  2. Stir in yeast/water mixture and reserved cup of warm water. Mix well. The dough may be wetter than a typical bread dough, but that’s okay.
  3. Cover your dough with a clean cloth and let rise for 4 hours. After four hours, take dough out of bowl and place on a lightly floured surface. Lightly flour the top of the dough, so it’s easier to cut and shape.
  4. Using a pastry cutter or butter knife, divide dough in half. Then gently shape dough into two thin loaves. They don’t have to be perfect, so no worries! Place your loaves on an oiled baguette pan (if you have one), or a large cookie sheet. Cover the loaves again with the kitchen cloth while you preheat the oven to 450 degrees. You can also place a small pan of water on the bottom rack of the oven; this creates a moister baking environment and a crisper crust. (I usually use my smallest pyrex baking pan half full of water for this.)
  5. Once the oven is heated, remove kitchen cloth from the loaves and use a sharp paring knife to cut small slits across the top of your loaves. This will give your loaf extra room to rise in the oven.
  6. Finally, place your loaves in the oven and bake for 20-25 minutes, until they are golden brown on top. (For an extra crispy top crust, you can lightly spray the tops of your loaves with water every five minutes during baking.) Remove from oven and let cool for several minutes on the pan; then place them on a wire rack to finish cooling.