No-Knead Stretch & Fold French Baguette Recipe Is Fun to Make (4 Ingredients) by Chef Gigi

What is it about baking? For many, baking is a form of therapy and a much-loved hobby. If you're looking for new homemade bread recipes to try, here's one for your list. This no-knead baguette recipe is easy to make and fun, too.

You don't need many ingredients to make this no-knead bread recipe. Go to your pantry and grab some bread flour, salt and active or instant yeast. That's it (plus some water). Serve these budget-friendly French baguettes hot right out of the oven with butter, or cool and slice for snacking later or to use for garlic toasts. Bread is always a wonderful option as a side dish for dinner.

Baking Tip: To achieve the crispiest crust, turn the oven off after the baguettes have finished baking. Remove the pan of water and slide the baguettes off their pan and directly onto the oven rack. Allow the oven door to remain open just an inch or two as the loaves finish cooling.

Fun Fact: Baguette originated in France, and the dough, not the shape of the bread loaf, is actually defined by French law.

Watch how I stretch and fold the dough in this video.

Cuisine: French 
Prep time: 3 hours and 30 minutes
Cook time: 15 minutes
Total time: 3 hours and 45 minutes 
Servings: 8

Ingredients

• 3 1/2 cups bread flour
• 2 teaspoons salt
• 1 1/2 cups lukewarm water, not above 105 degrees F
• 2 1/4 teaspoons yeast (active dry or instant yeast)

Here's how to make it: 

1. In a large bowl, whisk together the flour and salt. In a separate bowl, whisk together the water and yeast and set aside until the yeast is foaming, about 10 minutes. Add the yeast mixture to the flour mixture and stir with a wooden spatula or spoon until all of the flour is moistened and shaggy but holding together.
   
2. Cover the bowl with plastic wrap and a towel, place somewhere warm, and let rest at room temperature for 30 minutes.
   
3. Make your first fold. Lightly flour your work surface, and turn the dough onto it. Using your thumb and two fingers, grab any edge of the dough, starting at 1 o'clock. Lift it, stretch it and then fold it back onto the center of the dough. Go around the imaginary clock repeating this stretch and fold process all around the dough, creating a tight ball. Lightly grease the mixing bowl and return the dough with its smooth side facing up. Cover and rest the dough for an additional 30 minutes.
   
4. Invert the bowl on the lightly floured work surface and let the dough drop naturally. Repeat the same stretch-and-fold clockwork as described in the previous step. Once again, return the dough to the bowl with the smooth side up. Cover and rest for 30 minutes.
5. Once again, invert the bowl over your lightly floured work surface and let the dough drop naturally. Divide the dough into 4 segments; each piece should weigh roughly the same, but I eyeball it from here. Roll each part into a cigar shape without deflating. Dust with flour, cover with a dry cloth or some cling film and let rest, seam-side-down, for 10 to 15 minutes.
6. Take a cigar pre-shaped dough, turn it seam-side up and gently flatten it with your fingers into a rectangle shape. Use your fingertips to make a horizontal ridge through the center of the square. Please roll over the upper half of the dough to meet the center ridge and press with the heel of your hand to seal it horizontally. Now, roll until you've achieved a cigar shape, and pinch the seam to close it. Use your palms to pull the baguette to 12 inches in length gently. Place seam-side down in a slot of the baguette pan. Shape the remaining baguettes. Dust the tops with flour and then cover and let rest until nearly doubled in volume, about 30 additional minutes.
   
7. Place a shallow roasting pan on the bottom rack of the oven. Preheat the oven to 475 degrees F. Boil about 4 cups of water. When ready to bake, use an extremely sharp knife or single-edged razor blade to make a few diagonal slashes down the middle of each loaf. Then, put the baguette pan on the center rack of the preheated oven, and immediately pour approximately 2 inches of the boiling water into the roasting pan below. Promptly close the oven door and bake until the loaves puff and turn a rich golden brown, about 15 minutes.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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