No Knead Baguette

No Knead Baguette


Sometimes the appetizer or snack is the best part of a dinner or evening. If you want to make an appetizer that can also be served as the dinner bread, then this recipe for No Knead Baguette is so decadent and delicious that you will want them with every meal. The buttery scone is packed with palate pleasing grated parmesan cheese, chopped green olives and aromatic rosemary for a treat that is out of this world.


380 milliliters water
1 3/4 teaspoons bakers yeast
500 grams flour (or pastry flour)
1 tablespoon salt


1Heat 80 milliliters of water in the microwave to lukewarm.
2In a bowl, mix the yeast and the lukewarm water.
3Mix and let stand for 10 minutes.
4In a bowl, sift the flour and add the salt.
5Heat the remaining water, 300 milliliters, for 30 seconds only.
6Dig a crater in the center of the flour and gradually pour in water and yeast.
7Mix the dough with a wooden spatula. This is a very sticky dough.
8Once you get a more or less smooth dough, place it in a bowl and cover it with a clean cloth. Let rise for 1 1/2 hours at room temperature.
9The dough will double in volume.
10Flour a work surface generously.
11Punch the dough to remove excess gas and divide it in 2 pieces. Handle the dough as little as possible.
12Place the pieces of dough on the floured work surface, and gently shape the baguettes.
13Place the baguettes on a baking sheet lined with parchment paper.
14Cover with a towel and let them rise for another 10 minutes.
15Preheat oven to 460 F.
16Fill a small pan with water and place it at the bottom of the oven.
17Brush each baguette with a water.
18Score the top of the baguettes with a knife.
19Bake for 30 minutes.
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