Description
A no-knead vegan baguette recipe made with just four simple ingredients. It delivers a crispy crust and soft interior—perfect for sandwiches, soups, or as a side.
Ingredients
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon active dry yeast
1 cup warm water
Instructions
- In a large bowl, mix together flour, salt, and active dry yeast.
- Stir in warm water until a shaggy dough forms—no kneading required.
- Cover the bowl and let the dough rise for 1–2 hours until doubled in size.
- Preheat the oven to 450°F (230°C) and place a baking sheet inside.
- Punch down the dough gently and shape it into a long baguette on a floured surface.
- Carefully transfer the risen dough onto the hot baking sheet.
- Score the top of the dough and bake for 25–30 minutes until golden and crisp.
- Allow the bread to cool completely before slicing.
Notes
Add herbs like rosemary or thyme for extra flavor.
Swap part of the flour with whole wheat for a heartier loaf.
Dust the top with flour for a rustic look.
Store in a paper bag or towel at room temperature for up to 2 days.
Reheat in the oven at 350°F (175°C) for 10–12 minutes to refresh crust.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6 loaf)
- Calories: 180
- Sugar: 0g
- Sodium: 390mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 0mg
