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4.8 from 54 votes

Jim Lahey's No-Knead Baguette

This is a no knead version, with the first rise lasting up to 18 hours to develop flavor. The thin crispy crust just sings when you first pull it out of the oven.

Prep Time
20 mins
Cook Time
20 mins
Total Time
13 hrs 45 mins
Servings: 4 (18-inch) baguettes
Calories: 463 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 cups bread flour plus more for the work surface
  • 1/2 teaspoon salt
  • 3/4 teaspoon sugar
  • 1/4 teaspoon instant or other active dry yeast
  • 1 1/2 cups cool (55 to 65°F | 13 to 18°C) water
  • 1/4 cup extra-virgin olive oil
  • 3/4 teaspoon coarse sea salt

Instructions

    Cup of Yum
  1. In a medium bowl, stir together the flour, table salt, sugar, and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
  2. When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself two or three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
  3. Place a tea towel on your work surface and generously dust it with wheat bran, cornmeal, or flour. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly with wheat bran, cornmeal, or flour. Fold the ends of the tea towel loosely over the dough to cover it and place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
  4. Half an hour before the end of the second rise, preheat the oven to 500°F (260°C), with a rack in the center. Oil a 13-by-18-by-1-inch (33-by-45-by-2.5-cm) baking sheet.
  5. Cut the dough into quarters. Gently stretch each piece evenly into a stick shape approximately the length of the pan. Place on the pan, leaving at least 1 inch between the loaves. Brush with olive oil and sprinkle with the remaining 1/2 teaspoon coarse salt.
  6. Bake the baguettes for 15 to 25 minutes, until the crust is golden brown. Cool on the pan for 5 minutes, then use a spatula to move the stecca to a rack to cool thoroughly.

Nutrition Information

Serving 1baguette Calories 463kcal (23%) Carbohydrates 69g (23%) Protein 12g (24%) Fat 15g (23%) Saturated Fat 2g (10%) Sodium 734mg (31%) Fiber 2g (8%) Sugar 1g (2%)

Nutrition Facts

Serving: 4(18-inch) baguettes

Amount Per Serving

Calories 463

% Daily Value*

Serving 1baguette
Calories 463kcal 23%
Carbohydrates 69g 23%
Protein 12g 24%
Fat 15g 23%
Saturated Fat 2g 10%
Sodium 734mg 31%
Fiber 2g 8%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.