The Easiest No Knead Baguette Recipe

[@biggerbolderbaking]

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/

[@marjan.110]

Hi , thanks i would like to give a try but I didn’t find ingredients Amounts non of video and website has full detail, can you write it tnx

[@helenwong1214]

I've never imagine baguettes can be made without kneading required, can't wait to give this a try !!!!!!!!!!!

[@biggerbolderbaking]

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@ter8330]

Hands down one of the BEST BREAD VIDEOS I have ever seen! Great job!

[@biggerbolderbaking]

I’m happy to hear that!

[@lovealwaysmom]

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!!"

[@biggerbolderbaking]

That would be delicious!

[@denagustafson6070]

Or dipped in a very good olive oil and balsamic vinegar! Yum.

[@TheSusanLuker]

I can’t tell you how many baguettes I’ve made from this recipe. It’s awesome!

[@biggerbolderbaking]

Great to hear! Well done to you, Susan!

[@biggerbolderbaking]

Great to hear! Well done, you! Thank you for sharing.

[@connie6410]

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!

[@biggerbolderbaking]

Go ahead and give it a go!

[@andreajenns7295]

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.

[@biggerbolderbaking]

Well done to you, Andrea! Thank you for sharing this here.

[@CodeMom]

This is exactly what I was looking for! I’ve baked a few baguettes but it’s been a hit or miss since I’m new but your explanation is spot on where most bakers don’t even explain why they do certain steps. I’m so glad to have found your channel 🥰

[@biggerbolderbaking]

Welcome to Bigger Bolder Baking! Glad to have you here.

[@doodlehoneybee]

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!

[@biggerbolderbaking]

Well done to you! Thank you for sharing.

[@katv3607]

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)

[@biggerbolderbaking]

Thanks for sharing!

[@rupalisarda]

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 😊

[@biggerbolderbaking]

This would be perfect then! It is yummy for sure.

[@peonygalxs3]

Absolutely gorgeous!! Thank you for your lovely recipe!!

[@BradGarrett-ye4jr]

Wow, what a terrific teacher and wonderful baker .

[@biggerbolderbaking]

Thank you for the kind words.

[@ajl8198]

Wow looks Amazing!! The crumb is perfect and that crunchy crust yum!! You nailed it!!

[@biggerbolderbaking]

Yay! Thank you for giving it a go.

[@mmakomanyatja5213]

Thank you Gemma I was away I just got back thank you for update God bless nd your family much appreciated

[@edithharmer1326]

Wow, Wow! Amazing technique! Great Tutorial! Thank tou for sharing your knowledge and technique! Greetings from Edith, Singapore 🌹🌹🌹

[@biggerbolderbaking]

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/

[@jmdacus1]

Turned out amazing! Very good and looks beautiful. Super easy to follow.

[@biggerbolderbaking]

I'm delighted to hear that. Well done, you!

[@penhagarcia6990]

THANK you ,love the way you teach,allways easy to follow. Love from Brasil ❤

[@flavioprado10]

Great teacher! Thank's for this recipe!! Obrigado Querida.🇧🇷

[@bernadetteoneill7014]

Oh it's so doable. Thanks Gemma. I will try this baguette recipe!

[@biggerbolderbaking]

Hope you like it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@ed9352]

Thank you Gemma 👍 they look absolutely mouth watering I will definitely have a go at making these

[@biggerbolderbaking]

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@olamuyiwaojo555]

Thank you Gemma,I love baguettes and l just learnt on how to make them

[@biggerbolderbaking]

You’re welcome 😊 Glad you like this!

[@nancycarothers7277]

Great detail in video. I really appreciate all your tips. Mouthwatering. Thank you.

[@biggerbolderbaking]

Glad you found this helpful!

[@egle7371]

Thanks Gemma for that recipe, the bread look perfect👍

[@biggerbolderbaking]

Glad you like it!

[@bionicbunny3680]

Recipe looks good Gemma hope you have a great weekend. Have a good summer

[@biggerbolderbaking]

Thank you for the kind words.

[@carriehsieh843]

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 :)

[@biggerbolderbaking]

I’m happy to hear that, Carrie!

[@bonnadowns524]

Gemma👌🙏 So superb barguette…can’t wait to make it!!!

[@biggerbolderbaking]

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@merrymuriel]

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 !

[@biggerbolderbaking]

Thanks for sharing!

[@Thesurvivors-o9h]

Perfect...!!! Bon appetit. 🇫🇷

[@OpenSesame33]

Love this! Definitely going to make it.

[@biggerbolderbaking]

Hope you like it!

[@kentdiepraam8156]

So glad I found your channel, learning so much watching your videos!

[@biggerbolderbaking]

I'm happy to hear that. Thanks for being here.

[@jJennykitchenfairygirl7237]

Gemma, your recipe looks fantastic! Wishing you a wonderful weekend and a delightful summer ahead.

[@biggerbolderbaking]

Thanks a million!

[@natalieford6960]

I'm trying this out today to bake tomorrow!

[@biggerbolderbaking]

Yay! Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@c2bienaime]

Oh those baguettes are so yummy!!!

[@victoriashibata-hatch]

Gorgeous!! I can smell it!

[@biggerbolderbaking]

Hope you like it!

[@XanyCuisine-ox1rb]

Those baguettes look amazing...

[@Jules-f7s]

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.

[@biggerbolderbaking]

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/

[@Ramyapad19]

Cant wait to make this soon for me i never had easiest no knead baguette before perfect for my after office snacks

[@biggerbolderbaking]

Go for it!

[@irishpixierose]

Gemma the baguettes look beautiful.

[@biggerbolderbaking]

That’s fantastic!

[@marcuscheow]

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.

[@biggerbolderbaking]

I can’t promise, but I’ll look into it.

[@marcuscheow]

@@biggerbolderbaking 😍 I’ll wait for the day!

[@tonystarkkk1418]

Thank you for the recipe! Will definitely try it for sure 😍🥰

[@biggerbolderbaking]

Hope you like it! Here’s the recipe, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@Bombshell1833]

Perfect Recipe ❤❤❤ Love it so much. Gonna try soon.

[@biggerbolderbaking]

Hope you enjoy it!

[@niveditajoshi7281]

This recipe is full-proof from my experience 😍😍

[@biggerbolderbaking]

Glad you got on well with it!

[@Leisurerulesca]

I made this last night/today and it turned out amazing.

[@biggerbolderbaking]

Well done, you! I'm delighted you got on well with the recipe!

[@sarahbullock3314]

Love listening to your lovely Irish lilt!!

[@biggerbolderbaking]

Thanks a million!

[@denagustafson6070]

100%!

[@beanie7547]

This is such a great recipe. It made beautiful bread for my family.

[@biggerbolderbaking]

I'm delighted you got on well with the recipe! Thank you so much for sharing.

[@sallyeblen7032]

Looks amazingly delicious!!!!

[@biggerbolderbaking]

It was! I hope you’ll give it a go!

[@jos2701]

Looks delicious!

[@Andrew-sy1lx]

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.

[@biggerbolderbaking]

I’m happy to hear that! I hope you’ll give this a go!

[@Lot-4656]

Brilliant. You are so good at explaining . Thank you.☘

[@biggerbolderbaking]

Glad you found it helpful. Thanks for watching.

[@BakingWithElliott]

Gemma - these look and sound soo good! Thank you for sharing!

[@biggerbolderbaking]

Glad you like them!

[@christine8203]

Looks easy and yummy! Thanks! Think I’ll have to try it!

[@biggerbolderbaking]

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@christine8203]

@@biggerbolderbaking I’d looked at the recipe from the link provided in the video. Thank you for this!?

[@narsillion]

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!

[@biggerbolderbaking]

Keep it up!

[@kellyoconnor1035]

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! ❤️ ❤️

[@biggerbolderbaking]

Can’t wait to hear how you get on with the recipe, Kelly.

[@kellyoconnor1035]

@@biggerbolderbaking Just ordered Bread Flour! Will keep you updated 👩🏻‍🍳💕

[@filo8582]

Gorgeous!!!

[@biggerbolderbaking]

It is a gorgeous bread!

[@breadschef5023]

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❤❤❤

[@ed9352]

Hello Gemma I made your baguettes 🥖 they are absolutely gorgeous 😋 you've cracked it well done 👍🇬🇧 .

[@biggerbolderbaking]

Well done, you! Thank you for sharing this here.

[@Wildevis]

Looks delicious and not difficult to make

[@girlgonewisej]

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😍❤️

[@biggerbolderbaking]

I’m happy to hear that!

[@arecipeschannel]

Looks absolutely delicious ❤

[@biggerbolderbaking]

Glad you like it!

[@cookoutdoor881]

I like that you explain why you do some things, while in other videos they just show without explaining. That folding, stretching , that charming/pampering… nobody says why they do it and what results it gives. Congratulations. But it’s too much trouble to enjoy a fresh baked homemade loaf of bread😅

[@biggerbolderbaking]

Thank you for your insights. Hope this was helpful. Perhaps when you have time you will indulge in giving this recipe, www.biggerbolderbaking.com/no-knead-baguette-recipe/ a go.

[@julietchan4543]

Thanks Gemma for this lovely baguettes. I live in the tropics n we're hot n humid all the time. So do i put my dough into the fridge overnight? Thks again.

[@FARINALIFESTYLE]

Delicious thanks for sharing 🥰❤️❤️🎊👍👍✅✅😋😋😋🎶🎶🎶💐

[@AppleBearKitchen1999]

Looks good!

[@1lavender12]

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🙏💜🥰💕🌹

[@biggerbolderbaking]

I have a recipe for one here, www.biggerbolderbaking.com/sourdough-bread-for-beginners/ Hope you like it!

[@1lavender12]

@@biggerbolderbaking 💜oh you're so kind 💜🥰 thank you so much 🌷

[@RosariaGenovese-n6m]

Looks so Beautiful !The ingredients?

[@biggerbolderbaking]

Here you go, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@vasileiaxidopoulou7209]

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

[@johnp1992]

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!

[@cookingfoodfusion]

Waoooooh mam your recipe are so easy and simple .this recipe looks yummmmm and healthy🎉🎉🎉🎉🎉❤❤❤

[@biggerbolderbaking]

It really is! Click on the link provided in the caption for the recipe.

[@cookingfoodfusion]

@@biggerbolderbaking your recipes are easy and 😋

[@cookingfoodfusion]

@@biggerbolderbaking thanks

[@22anamae]

Super interesting, thanks for sharing ☺️

[@biggerbolderbaking]

Thanks for watching!

[@kiriaioulia]

Those are BEAUTIFUL!!!! Gemma, should we put a tray of water in the oven???? I thought Baguettes needed a humid oven????

[@biggerbolderbaking]

If you like a more crusty bread, a pan of water or steam in the oven is the way to go.

[@CJMarco-nq1yf]

That looks killer! Yummo! Sadly, fresh bread is my Achilles heel and I have been told to refrain from consuming breads like this because of bypass surgery I had earlier this year. The salt and sugar content is what I have to abstain from. I guess I could still make it for others, but the temptation to delve into it would be a real test. Great video. Well spoken with clarity and defined directions. Cheers.

[@biggerbolderbaking]

I'm sorry to hear that. But I'm glad you enjoyed the video. Thank you for sharing your insight.

[@foziaiqbal6582]

Lovely 😍 tempting 😜😋🤤 very v nice recipe 😋🤤🤤😋 how is George ❤❤❤ love for you n your son 💞😘😍💞😘

[@biggerbolderbaking]

He is well. Thank you for being here.

[@sun.3192]

Amazing I will try it

[@biggerbolderbaking]

Go for it!

[@DamselflySnaps]

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.

[@StorytimewithSai]

Amazing ❤

[@lilyhoult9156]

Hi Gemma! I just made your chocolate chip muffins and oh my they were so good❤

[@biggerbolderbaking]

That’s wonderful! Well done, you.

[@sandwichoven6973]

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 ❤

[@biggerbolderbaking]

Glad you like them!

[@odellpark]

I’ve tried a few baguettes recipes but this is the one I’m trying next! Well explained and uncomplicated. Tk you!

[@biggerbolderbaking]

Hope you enjoy it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@paulmorgan5841]

Excellent vid btw

[@biggerbolderbaking]

Thank you for watching. Glad you enjoyed this video.

[@Esteramisu57]

Thank you

[@AnabeladaSilva-t2s]

Thank you

[@ter8330]

Ok, I am going to try the bread flour!!

[@biggerbolderbaking]

Go ahead and give it a go! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@ter8330]

@@biggerbolderbaking Thanks!

[@-vrtex-1966]

This is ciabatta shaped as bagette basically. I liked it good for sandwiches!

[@333whippet]

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 🤗❤

[@biggerbolderbaking]

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.

[@jajayoyo4264]

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

[@biggerbolderbaking]

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.

[@jajayoyo4264]

@@biggerbolderbaking thanks

[@heatherwilson3678]

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!

[@biggerbolderbaking]

That would be grand. If I gathered enough experience, maybe I will!

[@heatherwilson3678]

@@biggerbolderbaking You're great at quick breads, yeast breads, flat breads. Looking forward to it.

[@lefthandedcat4080]

Could the be made with Einkhorn flour? Thanks.

[@biggerbolderbaking]

I don’t recommend it for this recipe as this needs a strong flour. Bread flour has a higher protein content.

[@TaylerMade]

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.

[@biggerbolderbaking]

That is interesting!

[@courtneymcgregor3417]

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.

[@biggerbolderbaking]

They may be one and the same. Check the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@rsteveschreck130]

Great video. Any ideas for adjusting to high altitude? We live at 6202 feet (1890 meters). Tha ks.

[@biggerbolderbaking]

Hi. I have a general guide for high altitude baking. Hope this helps, www.biggerbolderbaking.com/high-altitude-baking-guide/

[@dimitrakaravidopoulou3845]

τελεια μπαγκέτα!!!!!👍👍👍👍👍👍👍👍👍👍🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷

[@karenmeharg6550]

Wonder if I can cut the recipe in half and still get the same results? I LOVE YOUR CHANNEL.🥖

[@biggerbolderbaking]

Yes, absolutely. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

[@dukeofpurl]

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? 😀

[@biggerbolderbaking]

Go for it! Yes, I’m Irish 😊 Here’s my recipe for Irish soda bread, www.biggerbolderbaking.com/irish-soda-bread/

[@dukeofpurl]

@@biggerbolderbaking Much obliged! That Irish soda bread recipe has got to be extra delicious. Thx and God Bless All in your house!

[@marymerletto5]

Can you use regular flour? Thanks

[@biggerbolderbaking]

Technically, you can. It will not have the same texture and probably flavor, but it can still be a good result.

[@Esteramisu57]

Could you add just a little wheat flour to the bread flour for flavor?

[@biggerbolderbaking]

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.

[@lanahrw]

Hi Gemma, is it OK to let the dough sit for longer than 18 hours.

[@biggerbolderbaking]

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.

[@lanahrw]

@@biggerbolderbaking 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.

[@henrytheturnip]

Gemma, after final shaping, can I put them in the fridge overnight and then bake them the next morning?

[@biggerbolderbaking]

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.

[@SurprisingCooking]

Yummmmy❤stay conected

[@biggerbolderbaking]

Thanks for watching!

[@JD-xn4ls]

Any chance you could give amounts to use? Pure guess work

[@biggerbolderbaking]

Hi! I include a link to the written recipe, with instructions and measurements, with each video in the description. Because of all the international conversions, it’s just easier for everyone this way! Here you go! www.biggerbolderbaking.com/no-knead-baguette-recipe/