There's no reason to spend all that time kneading for the perfect texture. No-knead sourdough baguette is quick, easy, and delicious.
Everyone thinks about kneading when they bake bread. Do they have the strength, the time, or a large enough mixer. Well guess what - not every bread needs kneading! I've perfected this baguette and all it does is rest.
If you aren't yet into sourdough, you can also use yeast to make an Artisan No-Knead Baguette! You also don't need to be a pro at shaping to make various breads. Your knuckles will do just fine when making Cast Iron Focaccia.
Key Ingredients
Starter - Make sure you are using happy and healthy starter that has recently been fed.
Flour - I prefer to use white flour to keep this type of loaf tender, so organic all-purpose flour is my go-to.
Necessities - A touch of sugar and salt are all that's needed to get bread happy!
How to Make No-Knead Baguettes
***See recipe card below for precise measurements and instructions.***
Step 1: Add starter to warm water.
Step 2: Stir in flour and dry ingredients.
Step 3: Combine until a loose dough forms.
Step 4: Allow to ferment overnight.
Step 5: Split dough in half and begin shaping smooth.
Step 6: Add to a lined baking sheet and slash and you're ready to bake!
FAQs
This can be a bit controversial, but yes - I do recommend waiting until fully cooled, several hours, before slicing. I know that it's super tempting to rip into it while hot and fresh. However, doing so will release the trapped steam immediately which in turn causes the bread to be gummy. This is truly allowing it to finish cooking while cooling off.
Because this is a very soft and loose dough, you might not be able to slash the tops of the loaves before placing it in the oven. Allowing it to bake a few minutes first will give some tension to the tops, and you'll be able to easily slash it with a very sharp knife. Do what works for you!
Photos by Megan Hampton
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Sourdough No Knead Baguette
Ingredients
- 100 grams sourdough starter
- 250 grams warm water
- 350 grams organic unbleached all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon sugar
- Olive oil for brushing
Instructions
- Mix together sourdough and water. Note water temperature for later in the recipe.
- Mix together flour, salt, and sugar in a separate bowl; then add starter; mix well to combine.
- Allow dough to rest for 8-10 hours; if the water was below 70°F when added to the starter, stretch the rest time to 10 hours. For temps above 70, it can be ready in 8 hours.
- The dough will be loose, but turn out onto a clean surface. You may add flour to the surface if desired. Divide into two equal portions.
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Start to shape the dough into long strips, until the surface is smooth. You can do this by pushing and pulling the dough back and forth. Using a bench scraper is helpful. Let the dough rest for 15-20 minutes.
- Stretch the dough into longer pieces, about 18-20” long. Coat in olive oil and transfer to a baking sheet. Generously salt each baguette. The dough is loose, but that’s okay! You can score the dough now or a few minutes into baking.
- Bake in a preheated oven for 15-20 minutes until golden brown.
- Let cool before cutting.
Notes
- I recommend eating within a few days. It's perfect for sharing too, like if you're making lasagna for you and a neighbor you can easily toss a loaf of this with it.
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