No-Knead American Baguettes... (Easy... No Mixer... No Yeast Proofing)

[@mimiartates8956]

I was skeptical of this method. I tried it and OMG! It works. It really, really works. I made the dough last night, and brought it to church pot luck. It was a hit! This kid says it's even better than the bread his mom buys from the store. Thank you for sharing this recipe and the "no Knead" ," no need" for mixers and gadgets. The easiest bread I ever made.

[@lorill2631]

Hey Steve and I hope you and yours are well. I’ve been making your bread for years and I’m very grateful to you for teaching me. As a side note, I love the comment that you made about living in a new world and we should embrace new ideas… as long as the goal is achieved… thanks again!

[@cnguyendo2000]

I love to eat baguettes and always wish that I can make them. I just finished baking them today. It turned out delicious and just like the French bakery. Your instructions are very clear and easy to follow. Thank you, Steve for the recipe.

[@whoobonhooaglo]

Wow! I just baked my first batch for my hubby and I, and it is Frenchman approved! A great taste, flavor, and crunch! I cant believe how little yeast and effort was put into such a delicious baguette. Thank you for sharing, I look forward to trying out your other recipes.

[@klarak3523]

Hi Steve, I just wanted to drop you a note to say thank you for your videos. I discovered this method of bread baking from your clips here on youtube. I used to make a different type of "no-knead" bread, which you in fact had to knead. I now make the most amazing breads thanks to you! I really appreciate your nice clear way of explaining each step. I have always loved making bread but now it is even more enjoyable. Thank you again and look forward to more of your videos in future.

[@linnettanavarro1466]

Steve, This is such an awesome method. You have turned breadmaking from an arduous chore (due to the kneading) into an absolute joy! It is so easy I have my 9-yr-old making bread weekly. Thanks you so much!

[@susanarmstrong74]

This is the easiest and best bread EVER!!!!!!! Thank you thank you thank you!!!!!

[@alexbald12]

Finely! A baguette recipe that IS easy! Great vid...

[@twallace71a]

I love this channel. Steve is the Bob Ross of bread making.

[@lagigilupe510]

MUY BUENO! Very good! Love this bread and for me that’s good because I am picky. Love just the instructions clear and right to the point. Gracias.... thank you 😊 Steve

[@joeydbreck]

Genius reply. Agreed!

[@butterfliesandsilkflorals3716]

Wow no knead french begets that's is superb. Thank you. 😋👍💃💃💃

[@Tropicalianoaff]

Fantastic. So simple. No fuss. Accept my gratitude for this essential tutorial.

[@KelseytheLetteredDandy]

Hey Mr. Steve! I'm not sure if you'll see this comment, but I just made these baguettes today. I made mine a little wider and shorter to make them look like the loaves of bread from a video game I like, Skyrim. I brushed the tops with a little butter and honey as soon as they came out of the oven and they were lovely. I've never been successful with baking from scratch before, but I am so proud of these. Thank you so much!

[@artisanbreadwithsteve]

If you have any difficulty shaping your dough, let the dough rest for 15 minutes. The yeast will go to work and soften the dough making it easier to work. Steve

[@DeaconHipolitoLagares]

Thank you Steve!!!! I gave some of your books to my daughter. You are the best!!!

[@artisanbreadwithsteve]

Yes... and I wouldn’t worry about preheating the baking sheet. Baking sheet generally come to temperature quickly. The underside will be a little different, but you will still love the bread. A baking sheet... like a glazed baking stone... will have a little softer (moist) underside.

[@AcornHillHomestead]

Three years later and I am still not buying bread. Your recipes are awesome! Now that we live rural and with the virus still with our country, these recipes are such a blessing!! Thank you, thank you, thank you!! Blessings! 💕

[@CaribsurfDon]

tried your recipe for the 1st time, and I have to say. it was really , really good. I cannot find any decent breads where I live and this recipe is a game changer. I still have to tweak a couple things, and I think my oven needs to be hotter than 450 or keep the bread in for longer than 15 mins, but the baguettes came out a little chewy and airy and tasted great! Thank you for your easy to follow, thorough video

[@amirabarsum6067]

So easy , and blessed backing, I love ❤️ backing the bread 🥖, thank you for the simple process too

[@artisanbreadwithsteve]

There are a number of variables. I find I need to proof longer in the winter because the house is cooler which retards the proofing. I would increase the proofing time. First proofing overnight and then two hours for you second proofing. Longer proofing times gives the yeasts more time to create an airier crumb. Steve

[@themontephone875]

I’m glad I saw your “updated “ recipes first. Both are fabulous...

[@tamaracharland1036]

Thank you for demystifying the art of bread making. Since lockdown I have been baking 2-3 times per week.

[@31048rag]

Thanks for the easy demo Sir. I will make today. God bless you for sharing.

[@debywine3199]

Steve it's almost 1 am and your recipe looked so easy, I had to add it to the other 2 I have on the counter proofing now. A 3 day proof of a rye, a No-Knead Sourdough with Olives and Rosemary, and now these baguettes. My oven will be busy tomorrow! Thanks so much, looking forward to a fresh roll for my sandwich at lunch.

[@themontephone875]

Deby W ...Ms. W... I have to ask you...how did they turn out? Does it taste perfectly delicious? Please advise. T y.

[@annacacheiro9983]

Love how simple yet delish your recipes are! Another one for the books...👍

[@AuntBubblesSoapCo]

Steve your knowledge and techniques of bread making are awesome. For those of us that are beginners, you help us find comfort in a new endeavor. Thank you so very much for sharing. Have a blessed day. Alabama

[@cgibson100]

It never ceases to amaze me. I watch the videos you make, I follow the directions to a T, and when it comes to forming (about 5:39 here) my dough it really wet, sticks to my hands ina gloppy mess, and is impossible to form. It is not dry like yours, it is not soft looking like yours and it is more than the added humidity or moisture in the air.

[@artisanbreadwithsteve]

Some of the older videos were made before I developed a technique I call “roll-to-coat” where I dust the dough with flour in the bowl… it makes it easier to handle and shape. You may want to check my website (nokneadbreadcentral.com) and watch a newer video... No-Knead American Baguettes (updated). Steve

[@scottwasik79]

Steve I have watched so many videos andby far I have making so delicious bread I've ever tasted you are the man out of all the videos I've watched thank you very much Steve you're the bomb

[@AcornHillHomestead]

I know this is an old recipe but Holy Cow. Just made this to serve with tortellini tonight. In a word YUMMY! I have made several of your breads and they are all fabulous. They turn out every time. I have even started a loaf of herb parmesan bread dough in the evening and traveled with it to our vacation house the next day just to have it right away!!! I haven’t bought a loaf of bread in months! I make at least 2-3 loaves a week. Pizza dough and cinnamon rolls are fab too!! Thank you so much!

[@mariadiantherese9663]

Brilliant, so simple, thank you!!!

[@nyxdoc2801]

Thank you so much for sharing. With lots of love from here in Iran 🇮🇷

[@artisanbreadwithsteve]

No, you don't need parchment paper... it makes it easier to transport the dough, but you can proof the dough directly on the cookie sheet. Make sure you spray the cookie sheet with no-stick spray first. Steve

[@elenagoh3554]

I use a round pizza stone and it works too. My baguettes came out with thin crispy crust and soft and chewy on the inside. Had to bake for 30 minutes and turn them over to bake the underside for a crispy crust all round. Thanks for the detailed instructions, Steve.

[@ginacable5376]

Another winner Steve.

[@pragawa]

Hello from India! I made these today and they are delicious. Thanks, Steve!

[@kimalton6556]

I love to watch these videos. Meditative

[@CookingWithBenoit]

Thank you for this video on baguettes in America. Just what I need when I visit Michigan.

[@chriskeuhlen7372]

Well it's today 11-20-2016 and your informative and complete instructions made me the hit of the evening. Fresh banquettes with vegan chill. A meal to die for. Thank You!!

[@kathychandler7803]

I am vegan. Did you use the egg wash or did you skip that part?

[@hemasubramanian1338]

Hi. Me a vegan and want to know if we can skip the egg wash? Steve, great explanation and gorgeous looking breads. But request you to reply us too. Thanks in advance.

[@phyllis3832]

I'm not a vegan so do use eggs. Have you tried brushing with olive oil?

[@AChighur]

@@hemasubramanian1338 Egg isn't needed to bake bread. You can simply put a bowl with water in your oven when you turn it on : the steam will settle on the dough, delay the crust formation and allow a better spreading. It will also make the crust more glossy and crusty. Remove the water bowl when your bread start to brown, and let the bread cooking finish.

[@geraldbasford6713]

Your videos are simple to understand. Gives me the courage to try it

[@ramaajagadeesan2400]

Your recipes and demos are so simple and inspiring....thank you so so much👍👍

[@fayutang]

💗 2021-03-22 🍞🥖Steve Gamelin taught me to bake my own bread. I have been making them for almost three years, I mix with dried garlic powder, all kinds of dried herbs, curry, nuts, seeds etc. but also, cinnamon, honey or with extra sugar then you get sugar bread :-) No one makes bread so fast, simpel and much easier as 'Steve from no knead bread'. I thank you a lot Steve😃 Much loaf love from the Netherland

[@janettejones2125]

Thank you so much for this recipe and easy to follow video. Its always a bit hit and miss for me when making bread but these baguettes turned out great and tasted amazing 😊

[@artisanbreadwithsteve]

Yes, and you will like the results. Steve

[@artisanbreadwithsteve]

I’m glad you had success with my methods and recipe. In answer to your question, I have over 40 recipes for breads, rolls, etc. in my repertoire. Regrettably that is not one of them, but I will add it to my list and experiment with it. Steve

[@tonylau5922]

I know it is almost impossible to make authentic french bagueetes in America, but I am really satisfy with this american version bagueetes, tender, soft and full of flavor, only the crisp crust is missing though. Thanks Steve.

[@buddy2828]

Thanks for your wonderful channel and easy to make bread and rolls recipe.

[@SeragElayouby]

Good job and so easy thank you

[@mariafurtado7572]

I love the way you explain yourself and your bread looks so delicious.lam going to try it and then let you know. Thank you for the incentive..

[@lizalvarezllamas]

Hi, did you try it?

[@DavidMaurand]

This turned out beautifully, with splendid crumb! Rather than four 8" loaves, I was able to get two 16" batards because I have a particularly roomy sheetpan (with a heat sink on the bottom). Note to others - this is an artisan bread, the no-knead technique combined with bread or a.p. flour makes for more structure than the traditional French or storebought kind. (read: it's better!)

[@MsKariSmith]

Stev your bread recipes are wonderful. Thanks for sharing.

[@gracearmstrong990]

Steve, what can I say ... YOU ROCK!!!!!

[@HeronCoyote1234]

My 19 yr old stepson loves baguettes, but will only finish the demi loaves before they go stale. So these are perfect! I also want to teach him to make these. I’m a newbie at bread making as well.

[@nievesescobar1924]

I usually don't leave comments for anyone that I follow, I tend to be the quiet admirer...but I gotta say to love your craft so much and not give you any props almost seems like a crime. I tip my hat of to you sir 👍👏 not only do you have a gift but you share it in a way that is so simple to understand....love it ❤ Thank you.

[@debywine3199]

Steve, have the dough on the counter for tomorrows bake. About the 10th time I have made these, and they are just no fail. TY, TY, TY, TY.!

[@georgeb7332]

I made these and, as an extra, sprinkled the top with sesame seeds before baking (the egg wash helped them stick). They were gorgeous. Thanks for the lesson.

[@ADRIEL296]

did they taste good?

[@georgeb7332]

Yes. Delicious. The seeds add a lovely flavour to the bread

[@mamacamano7507]

By far the easiest way to make baguettes. I'll give it a try. Thank you for sharing!

[@margaritagarcia6744]

Best instructions ever😘

[@calebbruno3]

I'd like to thank you for your easy to follow instructions. The bread comes out fabulous and delicious. So, thank you.

[@coolcookingmama]

Enjoyed your video, will be making the baguettes, I have made chiabatta bread it was ok, I am looking forward to trying your recipe. Thank you so much.

[@artisanbreadwithsteve]

I understand, I have used other methods but I prefer the Jim Lahey method because it gives me an airy crumb. Steve

[@homemclaughlin7830]

If you want a crustier bread and don't have a baking stone..maybe add a few ice cubes in the bottom of the oven to create moisture/steam so the bread comes out crispier. I do that for my loaves.

[@maunster3414]

Great idea, thanks.

[@tracymorrison1584]

love all your videos ; amazing results every time !

[@march6693]

You are amazing. Thank u for sharing. I have always been afraid to make bread. I am not afraid anymore.

[@artisanbreadwithsteve]

Professional bakers use a linen couche proofing cloth, but I found it too difficult to transport the dough from the proofing cloth to the baking stone. The key is parchment paper. If your baguettes are spreading... you can use the proofing cloth, baguette baking tray or any long tray to shape your baguettes. I line three olive trays (that are 14” x 3-1/2”) with parchment to shape my baguettes, then I use the parchment paper as a sling to transport the baguettes to the baking stone. Steve

[@alucardleashed]

Thanks, Steve! The yeast is brand new, not expired, from a previously sealed jar. But I'll try increasing my baking time, many thanks and keep up the great videos!

[@Fernando-ox5mo]

Great recipe. I liked your way to use the scissors. Thank you!

[@SusieCueZ]

I watched your video and I'm going to give this A shot! I think what I'd like to do is make three baguettes and then the fourth one I'm going to make 3-4 smaller ones for hot dog buns and see how that works out! Thank you so much! Your videos are awesome!

[@autumnsky8647]

The Best! Thank you!

[@infinitelove3221]

Enjoy watching. I think everything looks yummy delicious.

[@artisanbreadwithsteve]

Gluten is the key. I use bread flour because it has a higher percentage of gluten than all-purpose or wheat flour. If the brown flour you are referring to is strong flour it can be used. Steve

[@chefkendranguyen]

Your loaves look fantastic. :)

[@KM-bu8ec]

Your baguettes are beautiful!!

[@artisanbreadwithsteve]

You can also bake the baguettes on a cookie sheet. Steve

[@artisanbreadwithsteve]

Dear CoolCookingMama - I only use cornmeal if I wish to flavor the bottom of the bread. Parchment paper is a no-stick paper that will fall off after baking. Steve

[@seaotter1975]

I watched this video last night and made some today. OMG! This was the best no-knead bread ever! I'm very impressed with this recipe and it's so easy! So glad I found your video on this... now I'm looking forward to making those pretzels you posted. :) Thank you for posting this video! Now I don't have to buy the store bought crusty breads... Thanks! :)

[@mireilleperera9376]

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[@artisanbreadwithsteve]

I would stay with the 3 cups flour and 12 oz water... no-knead dough is very sticky, but you can add more flour to your work space when you scrape the dough out of the bowl after first proofing. If the outside of the dough is coated with flour it will be easier to handle. If your bread is sticking to your cookie sheet you can, (1) spray the cookie sheet with no-stick spray, or (2) drizzle some oil in a clean bowl, put the dough in the bowl and roll to coat. Steve

[@artisanbreadwithsteve]

Hi Susie, Did it double in size during the first rise? If not... check your yeast. It usually isn’t the oven. When you combined the ingredients... the dough should have been very wet. After 8 hours the dough should have doubled or tripled in size. After folding and shaping (which reduced the size) the dough should double in size again... and you should get oven bounce during baking. Steve

[@pheadrasfall]

my first ever no knead dough is on it's second proofing all seems good at this point dough handled nicely , first proof did well i set my dough bowl in microwave with door shut seems good environment for proofing, I don't have dough/scrapers yet, but a cheap plastic clean putty knife worked wonders for giving the proofed dough a turn on floured board. and also for cutting the dough .I might add the finished round dough ball felt beautiful , now must invest in pizza paddle, for now I put parchment paper cut to size of my oven stone and placed on the top of a floured sturdy pizza box praying it will transfer my dough onto hot stone like a paddle ,parchment might be the saving grace..this is actually fun and starting a new batch today....thanks so much steve can't wait to see and taste the end result.. next will be the skillet to heavy pot round loaf method

[@artisanbreadwithsteve]

In both cases the baking stone will evaporate the moisture, but parchment paper was designed for baking. Steve

[@anglu5494]

I love this channel!! I have made the pizza recipe and sent it to a few friends and family members! I tried the artisan roll/no knead rolls it’s amazing!!

[@feliciaalbanese3338]

Thank you Steve!

[@artisanbreadwithsteve]

I would not change anything once it’s in the oven. My preferred technique is to use parchment paper, baste top with oil after second proofing, and bake directly on a baking stone. Parchment paper is better than foil for baking. Steve

[@MrBrightside2x]

your kitchen is so beautiful. and I can see you're a very clean person.

[@davidtaylor630]

Thanks for your awesome video! Really simple and easy to follow, detailed, and looks great. Can't wait to try it!

[@judybarrett2113]

I have baked bread from your recipes several times now, and they all came out crusty and good, Thanks, I also like your music especially the old folk song drill ye terriers drill.

[@artisanbreadwithsteve]

No-knead dough has a higher moisture content is more difficult to shape. Adding more flour to your hands and the outside of the dough will help in the shaping. Steve

[@1operamom]

I learned something new there, about letting the dough rest for 10 minutes to allow the yeast to regas a bit, thus allowing a more flexible dough, thanks!

[@Ksulli01]

Love your breads, I have tried several recipes and they are very easy. Will not buy store bread any more, Ya!!!

[@artisanbreadwithsteve]

Parchment paper on a cookie sheet (you don't need to preheat the cookie sheet). Steve

[@artisanbreadwithsteve]

Yes, but there is a little risk. I use instant yeast because it is more potent and reliable, but you can double the amount of active yeast and use it. If your yeast is good it will work. Steve

[@kindolgentleman3109]

You make it look doable. Good teaching! New subscribers here.

[@soheilarouhani2114]

Wow 👌👌👌👌👌👌👌👌👌♥️♥️♥️♥️♥️♥️

[@bri6608]

I BEG YOU: Can you make a video baking a white bread with cranberries, bananas, orange (skin bits) and walnut bread? I have made a couple of breads that I made when I bought a 5 minute bread cooking book and all were not so right..., so, I followed yours and IT WAS A SUCCESS! You are the best! THANK YOU SO MUCH!

[@vickierogers9219]

Steve, you make the BEST breads. Love your technique, recipes, and videos. My favorite is the American Baguettes. Any chance of you creating a gluten free version? That would be great. Thanks for sharing!!!

[@theysabella22]

Beautiful I Will Make it

[@pamelapelech3249]

Soo yummy

[@scd6969]

Thank you for your instruction. I have been having a heck of a time trying to bake good bread. I will try your method and let you know how it goes. Thanks again!

[@Klara007-mi7]

I dont have a baking stone is there anything else that could be used instead?

[@jeannecooke4862]

Absolute perfection!

[@missyd7749]

I just love how you make it look so easy to make bread. Can't wait to get started.

[@pbr2805]

Great job! Well done! One could also place a tray of cold water in bottom of oven to create steam so that bread gets even more crispy. Good idea that the yeast does not come in contact with the salt (on top of each other) as it could kill the yeast. Patrick Raffaelo artist

[@mugensamurai]

This guy must make the best sandwiches ever.

[@alexissomas92]

his sandwhich but with this bread kzbin.info/www/bejne/ZqjYnmenpdF3nrs