French Baguettes at Home – Easy recipe with crispy crust – NO KNEAD!

Have you ever dreamed of making crusty French baguettes at home? Well, now you can, with this easy and no-knead recipe that will give you crispy and delicious baguettes every time. In this video, I will show you how to make these amazing baguettes with only a few ingredients and simple steps.

*Ingredients:*

• Water – 1 ½ cups (370 milliliters)
• Fresh yeast – 4 tsp. (12 grams) or 2 tsp. (5 grams) of dry yeast
• Bread flour – 4 ¼ cups (550 grams)
• Salt – 2 tsp. (10 grams)

Directions:

• Dissolve the yeast in the water and mix with the flour in a large bowl.
• Add the salt and mix until a shaggy dough forms.
• Cover the dough and let it rise in a warm place for 1 hour.
• Stretch and fold the dough four times and slap it back into the bowl.
• Cover and let rest for 30 minutes.
• Transfer the dough to a floured surface and cut into 3 equal pieces.
• Roll each piece into a sausage shape and cover with a towel for 10 minutes.
• Flatten and roll each piece again and seal the edges.
• Place the baguettes on a baking tray lined with parchment paper and fold the paper to keep them close together.
• Add folded towels to the sides to help them hold their shape.
• Cover with a towel and let rise for 40 minutes.
• Score the baguettes with a sharp blade and sprinkle with flour and water.
• Add a pan with water on the lowest level of the oven and preheat to 450°F (230°C).
• Bake the baguettes for 30 minutes and listen to them sing!
• Enjoy your homemade French baguettes with butter, jam, cheese, or whatever you like!

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Listen to this crust sing! These baguettes are so good and easy to make, you won’t believe they’re not from a French bakery Water – 1 ½ cups (370 milliliters) Fresh yeast – 4 tsp. (12 grams) or 2 tsp. (5 grams) of dry yeast Crumble into the water and mix Bread flour – 4 ¼ cups (550 grams) Add the water and yeast mixture Mix just until there’s no more dry flour You can use a wooden spoon if you want Salt – 2 tsp. (10 grams) Mix in the salt Cover the dough and let it rise in a warm place for 1 hour Wet your hand We’ll do 4 simple moves Just stretch the 4 sides of the dough and fold them to the center Lift the dough from the center and slap it back into the bowl a few times Cover and let rest for 30 minutes Dust the working surface with flour and transfer the dough Fold in half for easier cutting Cut into 3 equal pieces Adjust the pieces if needed Roll the three pieces into big sausages You don’t have to be too precise, this is not their final shape Just roll them to form a sausage and seal the edges Cover them and let rest for 10 minutes Sprinkle with some flour Gently flatten with your fingers Now roll the dough and press down the edge with your fingers This is the final shape Seal the edge if needed Look how many bubbles! Tray lined with baking paper Fold the baking paper to bring the baguettes closer together Add folded towels to the sides to help them hold the shape Cover with a towel and let rise for 40 minutes Remove the towels and spread the baguettes a little Score the baguettes with a sharp blade Sprinkle the baguettes with flour Sprinkle some water all over them (trust me!) Add a pan with water on the lowest level of the oven Bake at 450°F (230°C) for 30 minutes *baguettes singing* Now the real test I’m salivating! The crust is crispy even the day after! Let’s look inside