No Knead Baguettes

Though this recipe takes a long time, it only requires a few minutes hands on and is very easy. The key to a super crust is the steam and a hot oven preferably with a baking stone  

In most ovens you will put the stone on a rack and it will take 30 minutes to an hour to absorb enough heat  If you are lucky enough to have a smeg oven with a baking stone on the base this will take less than half that time to heat up. 

  • 350gm strong flour
  • 3/4tspn active dried yeast
  • 1 1/2 tspn salt
  • 260gm tap water

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