This no-knead baguette recipe is simple. There’s no kneading, and the technique requires just stretching the dough into big breadsticks “stecca.” This recipe is from Jim Lahey of Sullivan Street Bakery in NYC.
Ingredients for No Knead Baugette, you’ll need:
- Bread flour
- Olives, tomato, whole garlic cloves
- Olive oil
To make No Knead Baguette, simply mix the flour, yeast and water the night before, let rest for 10-18 hours. Rise for 1-2 hours, Shape by just stretching the dough into “breadsticks.” Nestle in toppings, brush with olive oil and bake 500F for 15-20 minutes.
I’m thrilled to share that I’m featured on Oprah’s website!
I’m a lazy baker.
And this is exactly why I love this No Knead Baguette recipe and other No Knead breads like the
- No Knead Sticky Pecan Caramel Cinnamon Rolls (beware…I just gained 2 pounds saying that out loud)
- No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula,
- No Knead Nutella and Hazelnut Challah.
- A few years ago, when Andrew was 4 years old, he even made the original No Knead Bread (if he can do it, you can do it)
Start No Knead Baguette the night before
First things first…you’ve gotta mix the dough the night before. Or at least 10 hours, up to 18 hours (though secretly I’ve let it go 24 hours.
Mix together bread flour, salt, sugar, yeast, water. This is the night before and the boys are making bread in their PJ’s.
Cover the bowl with plastic wrap and let it sit at room temperature for 10-18 hours.
If it’s winter. Your “room temperature” might be too cold. If your house is cold, put the bowl in the warm spot. Or you could let the dough hang out for 24 hours to give the chilly yeast more time to do its magic.
And if your house is REALLY cold, put the dang bowl under your covers and cuddle with it 😉
Let the No Knead Baguette Rise
Once you’ve let it hang for 10-18 hours, scrape the dough out on your floured counter. Wet your hands and fold the dough over a couple of times to shape it into a flattened ball. Wet hands prevents the dough from sticking to your hands.
Set the dough ball seam side down, tuck the edges and seams under.
Brush dough with olive oil, cover loosely and let rise for 1-2 hours.
Shaping the No Knead Baguette
Gently scoop out the risen dough onto a floured counter. Try not to pop those delicate air bubbles!
So hey, that red towel? Bad idea. Even though I dusted with flour, it still stuck. Use parchment paper, not a towel.
Divide the dough into 4 equal parts.
The dough should be soft ‘n stretchy. Stretch each dough ball into a long, thin baguette.
Place each baguette on a nicely oiled baking sheet and embed some goodies in each one.
Brush with olive oil. Actually, it was more like drizzle and dab the olive oil.
Sprinkle generously with salt. Go easy on the olive one – olives are salty already.
My favorite one was the tomato, so I made 2 of those.
Baking the No Knead Baguette
Send ’em to the oven to bake for 15-25 minutes 500F. If your oven doesn’t go that high, crank it up as high as you can and add a couple more minutes to baking time.
Eat right away…the salt on the bread will make the bread soft once it cools down. If you’re not eating right away, you can pop ’em back into the oven for a few minutes right before serving to crisp up again.
Of course, you can cheat and instead of making your own dough, just go to the store and get a fresh pizza dough ball at your supermarket (usually refrigerated in the bakery department) and stretch them out into thin baguettes. Now that’s way lazy. I like it.
More Recipes to Explore
No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan (Steamy Kitchen)
No Knead Bread: so easy a 4-yr old can make it! (Steamy Kitchen)
No-Knead Nutella and Roasted Hazelnut Challah (Steamy Kitchen)
No-Knead Sticky Pecan Caramel Cinnamon Rolls (Steamy Kitchen)
Tear Away Cheese Bread (Food Network)
Peasant Bread (YummyHealthyEasy.com)
My Favorite Pan for Baking These Baguettes
I highly recommend these pans for baking. They come in 2 packs and also high sided options. There is over 7,000 reviews with 4.5 stars!
No Knead Baugette Recipe (Stecca)
- 3 cups bread flour
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1/4 teaspoon yeast instant or active dry
- 1 1/2 cups cool (55 to 65°F) water
- additional flour for dusting
- any of the following: cherry or plum tomatoes, whole garlic cloves, olives
- 1/4 cup extra virgin olive oil
- coarse salt or flakey sea salt
- In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, 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, 10 to 18 hours (24 hours if you have a cold cold home.)
- 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 to her 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).
- Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. 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.
- Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13" x 18" x 1" baking sheet.
- Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, tab or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf, remember to go light on the olive loaf since the olives are salty.
- Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.
- Note: The baguette may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.
If using a baking steel, do you preheat the steel before placing the dough on it?
500 degrees burns the bottoms of these ! Maybe you should revise recipe and say 425. The bottoms burn and the tops don’t brown. I am cooking with gas!
I reallllyyyyy loved it
It’s so good
Capsicum made it more tasty
I loved it
OMG! I can’t even tell you how divine this looks! I am for reals making! It will be a hit at the next family party! Thanks!
Its crazy good
Help…help..help…Pinned this recipe because of it’s simplicity. Mind you, I’m not a Baker (which explains a lot) anyway, I had the highest hopes that a bone-head like me could have baguette-success. But as luck would have it mine turned out ROCK HARD? Please, please humor me with any and all suggestions that might help me at my second attempt to try your wonderful recipe.
Today’s new giveaway mentions a code word in the video for this recipe, but I do not see a video anywhere on this recipe post. Can you please provide a URL for that video?
Where in the list of ingredients does it say how much water??
3 cups bread flour
1/2 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon yeast instant or active dry
additional flour for dusting
any of the following: cherry or plum tomatoes, whole garlic cloves, olives
1/4 cup extra virgin olive oil
coarse salt or flakey sea salt
Hi Tom – 1 1/2 cups cool water. Sorry about that!! jaden
Made exactly from Lahey’s “My Bread” using weight. The resulting dough was a wet slop (KA bread flour 11% less flour by weight – ie, a lot wetter). But I went ahead – but the result was three stecci, not four. But…. they came out fine!
fantastic! I love this recipe. Jaden
Can this recipe be used to bake a traditional French baguette?
Lahey uses Italian methods, so ‘technically'(strictly speaking) no. It’s a baguette, yes, but the French have specific definitions of what a *French* baguette is. The Lahey method is more rustico, and what a baguette might have been like before the bureaucrats weighed in…. and you will indeed like it! Don’t let me stop you! (Note: I’m of French descent.)
Can I halve the recipe since I don’t need that much. And how long does the dough freeze for? Thanks.
Sure, you can halve the recipe. I’m not a fan of freezing dough, but packaged well, it should last a few months.
Hello no-knead bakers! I have been making N.K. bread since the NYT article was printed years ago. Problem with the Stecca version is the dough was way to wet to form long pieces as in photos. I even used a bit less water 11/3 cup rather than 1 1/2. I bake the bread recipe once a week so I can do this with my eyes closed, practically.
Should I have punched down the second rise and waited for another?
Regardless I have almost devoured the first try anyway.
I had the most incredible results. I used all-purpose flour, ended up baking it two and a half days later. After 24 hours I scraped the bowl and folded the dough as directed, and then I punched it down twice more over the next day. Then I baked it on 500 on a pizza stone- without salt- and also tried it as a pizza crust. The pizza crust was great, but the baguette was utter perfection- a crispy, sour doughy- baguette with the most complex yet mild taste. I can’t wait to make this again. I’m amazed!
Fantastic! Have you tried using a baking steel? I’ve gotten even better results from a steel vs. stone. Here’s a pic of my baguette (halfway through post)
Can this be done with regular flour, instead of bread flour?
I would love to know about this as well!
Hi May – I’ve always used bread flour with this recipe.
Looks like a great recipe however I don’t do well with yeast/ I just don’t have the knack. Thank you
Will be trying these this weekend! Thanks!
WOW !!! what a Beautiful bread !!!! I will try to make it on a plate from La Chamba 🙂
Ho provato la tua ricetta, è stato un vero successo!!!! Thank you very much!!!
THANKYOUTHANKYOUTHANKYOU! I have lived in italy for almost 14 years now and have never managed to make the perfect pizza bianca. This is amazing! The perfect recipe, only problem is, I need to double it next time it was gobbled up so fast! Thank you!
I LOVE this recipe and make it frequently. I’m a pastry chef and I adore bread-baking, but sometimes, no-knead is the way to go. 🙂 Can’t wait to make the baguettes!
To the commenter who had yeast difficulties: I’m willing to bet your yeast was either dead, or that your dough wasn’t in a warm enough spot. Yeast multiplies under the right conditions, so the amount of yeast in the dough doesn’t really matter, as long as the conditions for multiplication are ideal, and as long as it’s given time to multiply (a homemade sourdough starter is the perfect example of this principle at work). Try testing your yeast in a cup of warm water with 1-2 tbsp. sugar (it should foam after a few minutes), or letting the bread rise in the oven with the door cracked and ONLY the oven light on (you’d be surprised how much heat one of those little suckers can generate).
oh i never thought i i’ll come across such a baguette. at first when i found it, it was a little problem in making, i just messed up with the 1st part but then again i started making it again and it came out awesome.”great food,great recipe”.i guess one of the BEST baguette’s!!
waaayyy off? What did you do wrong? I’ve never had it fail to rise, no matter how much experimenting I’ve done.
please add me to your list
These are the absolute BEST baguette’s I’ve EVER made. I have had no challenges with the yeast ratio and am always begged by my family and roommates to make these. Yum yum yum. Be sure to DEEPLY inbed the goodies- sometimes when these rise in the oven they can pop off… but that’s okay- it’s like a special hot out of the oven bonus treat 😉
As an experienced bread baker, I was skeptical of the yeast amount (1/4 t). After waiting all day for this to rise, I can confirm the yeast amount is definitely waaayyy off. Bummer. Gotta go to the store now for yukky bread.
I’ve made this author’s no knead bread with 1/4 tsp yeast dozens of times and it has never failed me yet. I would guess your yeast was expired, you used the wrong kind of yeast, or you did not let it rise long or warm enough. I think this is probably one of the most reliable recipes i’ve ever used, actually.
yup! Love it!
Not wayyyyyyyyyyy off, but just right. Have made it maybe 20 times and perhaps twice something wasn’t quite right: old yeast? improper room temperature? Who knows. However, when I make a six cup flour recipe (larger loaf), I use 1/2 teaspoon yeast as recommended.
I’ve found that the 1/4tsp yeast works well if you’re using instant dried yeast. However, if you’re using active dry yeast (with flour improver) you’ll need 2-3 times as much.
I so love your site and your recipes and all of your Tweets. Your photographs and step by step instructions are turly amazing. So far I have truly failed at any bread making but I am giving these a go right now. We have an abundance of fresh garlic, tomatoes and basil so I am going to incorporate those into my breads and I will let you know the outcome. Can’t wait. Talk to you tomorrow!
First, Jaden those Steccas look magnificent! I made them awhile ago, but mine didn’t come out looking as gorgeous. So you’ve inspired me to make them again.
Second, someone asked about how to prevent both the dough and the finished bread from sticking to either a towel or the baking sheet. Some of the methods I’ve used include:
– kneading and shaping the dough on a floured silpat, then leaving it on the silpat to rise. (I cover the dough with a plastic grocery bag.) When it’s time to either dump the dough into the heated baking pan or move it to a baking sheet, it separates easily from the silpat.
– sprinkling wheat bran or semolina on the bottom of your baking pan/sheet before placing the dough on the pan/sheet.
– when doing the Jim Lahey no knead bread (the one that bakes inside a covered dutch oven), I sprinkle a bunch of wheat bran on top of the shaped, risen dough just before flipping it into the dutch oven.
Hope those help!
Really appreciated your blog article. Truly getting excited about read more. Great.
Wow! These all look so tasty and don’t seem like much look. This is something I must try in the near future for a dinner party. At Thursdays we love wonderful recipes like this! Thanks so much for sharing!!
This cookbook is amazing and everything is so simple and delicous. One of my fav. and most used cookbooks!
Hi Jaden, have you tried making 2 bigger loaves out of this recipe? If so, did you keep the same temperature and cooking time?
I love this recipe – my son make it quite often and I put it on our menu for Christmas Eve this year (he will be busy baking). I love your pictures and was so happy to see your blog.
Yes, your pictures are making my mouth water for Stecca.
These look (and sound) nothing like any baguette I’ve ever encountered. I just want to make something that resembles (closely if possible) a good French baguette that you would buy in a boulangerie in France. This doesn’t sound like it – and sounds a lot like the American version of almost anything which normally contains various ingredients that shouldn’t be there (e.g. cheese foam or a can of soup).
Not much of a baker here, but your recipe looks so tasty,, I think I will give it a go
Hi Jaden! Will all-purpose flour work just as well? I do not have bread flour on hand. Also, is it ok to halve the recipe?
Hi Cris, AP flour will be fine.
Yum. I have so much flour and no bread right now at my apartment, now I know what to do with it. Thank you!
Hi Jaden, just dropping by to tell you… I ABSOLUTELY LOVE YOUR WEBSITE/ FOOD BLOGS, you are truly hilarious!!!
I made this last night, just a quarter of the recipe as there was only me eating. made 2 tiny pieces, didnt have fresh cherry tomatoes but had sun-dried tomatoes in olive oil & black olives which I cut into quarters since the piece of stecca was so tiny =P I finished that 2 pieces in less than 8mins (after a cooling time of 5mins as I was just too impatient and wanted to just eat.
Guess what? Immediately after swallowing that last mouthful, I did another batch but this time half the recipe at 1AM!! so that I can have them for dinner tonight but this time I added more of the sun-dried tomatoes, added some baby rockets & baby spinach… OMG! the bread is truly amazing.
Thank you so much for the so-easy-to-make recipe. I have only recently (4weeks) started learning how to make bread, truly a beginner but never too old to learn new things =)
so Thank you (a gezillion times)… jo
hello ! I desperately want to try this recipe, but I was wondering what exactly was “instant or active dry yeast”
I live in France and can’t figure out if “levure de boulanger” is the right product to use here (has to be rehydrated before any recipe, and in this one… No rehydratation !)
Help ! ^^
We are not too familiar with your particular yeast. However, we suggest you hydrate the yeast before using in the recipe.
Perfection! Easiest… best… bread… EVER!
Thank you for sharing!! I’m very happy to have found your site…
I made this, but slightly modified the recipe with the addition of more yeast (3/4 tsp) and added just rosemary and olive oil. came out delicious
I tried the recipe out and it worked out pretty well. Just 2 questions though, do I just put a towel over the bowl for the rise or does the towel need to be more snug around the dough if that makes sense?
Also, won’t the olive oil burn at 500 degrees in the oven?
Looks amazing! I LOVE olive and tomato bread. Must try it!
Fantastic chewy, great textured bread! I forgot to drizzle with olive oil and sprinkle with salt, but had embedded olives so I think they were plenty salty. Make sure to poke the olive, garlic etc. down in. Mine tended to pop up to the surface. Couldn’t be easier.
I love this recipe! I’m always feeling happy when my breads came out pretty&crispy looking from the oven! Though, sometimes breads got stick to my baking sheet badly and I have to scrape my beautiful bread off… Are there any secrets to transfer the breads without scraping? Thank you!
I’ve made multiple recipes from Jim Leahy’s book and they all turned out great but cook’s illustrated changed the basic recipe a bit by using beer and vinegar in addition to the water to add more flavor (tastes a bit better but not really necessary) but they made one huge improvement in the method and that involves dumping the dough onto baking spray-coated parchment paper set into a 10″ saute pan then lifting the whole thing into the pre-heated dutch-oven. This method eliminates the kitchen towel mess. Postings about this recipe abound.
Hi Jaden, I thought you would like to see that your recipe was translated and publicated in this website. Great!
Thank you so much!
This is such a beautiful post, and Congratulations, your work in photography is stunning and very inspiring.It’slooks heavenly
This is such a beautiful post, and Congratulations, your work in photography is stunning and very inspiring.It’s
Thanks for this great recipe from Jim Sullivan. I liked the garlic and tomato ones best.
As for the towel, I’ve never used it for this or the no-knead Bittman/Sullivan New York Times recipe. I just oil the bowl and cover with clingfilm/Glad wrap and it turns out fine. No messy sticky towel 🙂
What did we do before no knead bread? I can’t wait to try this recipe out…
the stecca-ciabattas came out well. they’re big enough for 2 lunch servings, which is good coz I need them that big for lunch and easy to carry around on my bike than stick bread. I’m not sure how it tastes as it’s cooling down on a rack right now. I’m letting it cool down for at least 3 hours before I slice it for tonight’s dinner. 🙂 so back to my problem yesterday: I do think that 2-3tbsp of water probably make a big change in bread baking.
the more you bake, the more you learn!
the dough is in the oven right now…I have that ‘My bread’ book and want to try a few sandwich recipes…but as I looked the pictures on this blog and my own (today), I realize it’s too thin to be cut into half and stuffed. so instead of making 4 thin baguettes, I ended up shaping it into 2 ciabattas. I’m hoping it’s gonna rise well in the oven. do you notice that the dough was very dry and easy to shape/stretch before you place it on an oiled sheet? I noticed that the shape is kinda lumpy and stretching out itself on an oiled baking sheet. while reading another recipe on bread, one says that just cover the dough with an oiled plastic wrap during the 2nd rise and put the dough on a cookie sheet (non-oiled) so the dough can stick on the surface better and therefore rise more instead of being lumpy and ‘stretching out’ on oil. have you ever tried baking on a non-oiled surface? I’m thinking about trying it next time
I’ve made pizza dough following Jim Lahey’s no knead recipe and both times turned out so great that I decided it Friday night would be pizza night 🙂 just this very first time I experienced this trouble with the stecca. Well, I definitely will keep you posted right after the batch’s done tomorrow. I’m trying to prepare my own food and bring it to school so I can save money on lunch. there is a real good deli shop near my school, but it’s around $8 per portion and I can’t afford that 5 days/week!
yes, I have a kitchen scale. I measured the flour, sugar, salt, yeast and water in grams. however, just after got that ‘wrong’ batch, I attempted the 2nd try (just right before I started this comment). this time I measured with both cups/spoon and then dumped it on the scale…and notice that 1 1/2 cups of water was actually 390grams not 400grams provided that the bowl’s weight was 50grams and the water needed was 350grams (or 1 1/2 cups). but then…I was thinking…could really 10 grams of water ruin the dough? You should have seen how runny the dough was this morning!
Let me know how this batch goes.
I just tried this recipe today and it didn’t turn out o.k.
I let the dough sit at room tempt for 19hrs and it was double in size. however, when I touched the dough, I can feel its center pretty cold to the feel of hands (probably in the 60’sF tempt!)
and the REAL problem is that it’s not just wet or sticky but it is really runny that I couldn’t shape it into any shape. the dough just spread freely on the flour board 🙁
well I went on for the 2nd rise for 2hrs. it was still wet and runny. well…what comes will come I thought. and I baked it. the outcome was not good. the 4 sticks were flat like pancake (less than 1/2 an inch), stuck to the bottom, dried out and too crunchy.
I just don’t what went wrong here. the dough doubled just right. yet why was it so runny! I do think that its runny texture was ruining the bake and the outcome.
anyone has any comment on this?
Sounds like there wasn’t enough flour and too much water. Did you measure accurately? Did you weight the flour?
Oh dang… how, I love olives!
My tomatoes fell off!!! 🙁
Is it really only 1/4 tsp of yeast??? Is must be 1/4 oz, right?
This is amazing timing for me as it was shared from Stumble Upon today and I just read about how Julia Child spent weeks perfecting the perfect loaf of French bread. These baguettes are amazing, thanks for sharing!
I just saw a can of olives in my cupboard last night and wondered what to do with them…Now I know. THANK YOU! I saw this on tastespotting.
Hi Jaden! Thanks you so much for this nice recipe. Just wanted to let you know that it’s the first my sister and me published in our brand new blog (sorry, it’s in Italian…).
WOW. So many epic posts in a row. On a roll there. I couldn’t be more pleased.
I, too, am a lazy baker, but I feel like that is the way it has to be with bread.
Baking bread + spacing out = nice and chewy loaves.
I gave this a go tonight, using black garlic and roasted red peppers. Amazingly good, although I found it to be a tad on the salty side. Next time, I’ll omit the salt.
Shira and Punch – you might want to try half all purpose flour, half bread flour.
Wow – so easy. I had similar issue with dough shrinking back and popping topping, but this was really easy and delicious. I wonder what would happen if a few pieces of bacon, sausage or cheese were mixed into the dough during the stretching.
I had a couple of questions/problems.
Dough was so sticky and elastic that dividing and stretching was difficult (it just kept shrinking back). Once in the oven it puffed up so much that the tomatoes popped right off.
I made this the other day and it was fabulous. Very easy recipe! I had some leftover baguettes so after they cooled completely, I wrapped them individually in aluminum foil. The next day I put them (still wrapped in foil) in a 350 degree oven for 15 minutes. Delicious the next night too!
Could this small recipe be used for pizza dough? I made the posted no-knead flat bread pizza while it was very nice, it was too much for our family to consume and took up a lot of refrigerator space. This size is perfect and not a frigde hog.
Also since this requires no refrigeration, could it be refrigerated in case it was made to far in advance of needing to bake it? I would guess refrigeration would occur before the second rising? Then a longer second rise??
Idas in Toronto, a big Canadian fan
I’ve been baking like there’s no tomorrow this week and am up for another ‘experiment’. This looks very appetizing and appeals to my lazy, relaxed attitude toward baking. After I finish baking my levain bread today, I think I might do this so that I’ll have these cute little baguettes tomorrow. Love ya, Jaden. 🙂
I should not be looking at your blog when I am starving and waiting for my dinner to finishe cooking. It is cruel and unusual punishment!
Jaden, you make me want to bake bread.
I made this right after I read the posting.
It works ! As a matter of fact, I only have about a half a baguette left.
I could tell after the first rise, that it was going to be excellent because of the yeasty smell and incredibly long gluten strands.
I baked it on a pizza stone, so it did come out much browner, but the crust, and let’s face it, it’s all about the crust, and the texture, and taste really were delicious.
I passed a link along to a couple of friends including a Frenchman, and you know how they simply can’t live without their fresh baguettes.
I did see something similar on America’s Test Kitchen on PBS, but didn’t have time to take down the recipe – so thanks again for making it easy and available.
Bravo Jaden !
I’ve got that book on order and I can’t wait for it to arrive. Your breads look dynamite but your little ones are just too cute.
I am on the no-knead bread kick. Martha had it on her tv show last month and I used your tutorial with your son for my version. I wanted to put olives and sun-dried tomatoes in the bread – but these thin strips are better for that. So thanks a mil! I am a lazy baker, too. Thanks to your tutorials, I now am a more accomplished lazy baker. I hope to graduate to lazy cookie and cake baker. Any help there????
Can’t get enough of the no-knead bread recipe. And, it holds a special place in my heart because my Google search for it nearly a year ago led me to the Steamy Kitchen blog for the very first time. 🙂 Love the idea of making baguettes! xo, Dawn
mmmm bread. Must try this soon. I am not only a lazy baker, but dough scares the hell outta me! I always seems to do its own thing. I will try as I am looking for a bread recipe that won’t sass me back.
That bread looks so divine and so easy! I love the idea of putting garlic, olives and tomatoes on top.
Oh sure, it’s easy when you have two experienced helpers to do the stirring and heavy lifting.
I’m making some today maybe with one with grated romano cheese,one with kalamata olives, one with fresh chopped rosemary and another with freshly cracked black and some red pepper flakes or maybe one with some chopped cooked wild mushrooms.
Great article Jaden.
I LOVE Jim Lahey’s recipes. So easy and always so good! I haven’t made this one yet–now I have too. Your pictures have given me no choice.
Can’t believe it’s so easy! I’m gonna be making me some baguettes.
Oprah?!! Thats amazing! These baguettes look delicious as well =D.
ooo… these are perfect for me…mmm olives….bread….no knead. YAY! Thank you Jaden!
I’m soo making these!! they look amazing ! good for snacks!
And yes, congrats on the Oprah feature. Great success 🙂
This is so simple! I am definitely trying this recipe. Good use of my lonely bread flour, tucked away in the pantry 😀
Oh.My.God. Your bread looks so appetizing!! I am going to have to give this one a try!!!
Just added yeast and bread flour to the grocery list. These all look soooo yummy!
Great job for getting a mention on Oprah. I ordered your cookbook for my sister for Christmas. Oops hope she doesn’t read this. 🙂
Beautiful! I love the festive colors you went with for these. Lazy works really well for me. But the planning ahead part… I don’t know if I can pull that off. Congrats on making Oprah’s holiday list! It’s official now – you’re awesome.
You over estimate me, ma’am. You actually think I plan more than 12 hours in advance? 😉
Amy brought up a good point. Pizza stone is good. Put your plate setter in “legs down”, top with a pizza stone, and crank your Big Green Egg to 500f. The ceramics make great bread.
gorgeous! I love no knead bread too, and this looks like an easy way to jazz it up. I’m loving the look of the garlic one, but flavor-wise I thin I’m with you on the tomato
Ohhh… that garlic baguette looks awesome. I totally wouldn’t mind the garlic breath.
You’ve made it Jaden! I mean being on Oprah List!!!! Congratulations once again!!!
i’m also a lazy baker hahaha.. and this one is definitely for me!!!
So – seriously, can you make this in a kitchenaid? The mixing would be easier with that than with a wooden spoon, right?
awww you guys are no fun! trust me, it’s easier with a spoon. one spoon to wash vs. mixing bowl and attachment. there’s no hard work, it’s just mixing for 30 seconds.
OMG, OMG-you’re recognized by OPRAH!!!! You’ve made it to the big time hon! And you thought all those national morning news shows demos were big? HAH! Watch the traffic to your blog go sky high now! You go girl!! I can say I knew you when! I’m really excited for you!
The breads looks good too! But, damn, OPRAH!!!
Seriously, how much time did you save by not kneading?
I’m okay with a shortcut here and there but, dang, go buy a dough hook for the KitchenAid! Or just go to the store and BUY a baguette…
I love this! I make mini baguettes using the no-knead technique already, but have never put anything on it like this. So pretty, I can’t wait!
This is awesome! I am such a lazy, unable-to-follow-directions baker so this recipe is perfect for people like me. And you can tell Nathan that I think his pajamas rocks 🙂
Those look delicious and GORGEOUS. I love to bake but it’s too crazy around here most days with 3 preschoolers. This could be my new go-to recipe. Thanks!
Sorry another thought. Sometimes I cover bread with wax paper that has been oiled and then cover with towel to keep the warmth in. Maybe that would work better.
This bread looks amazing. I am trying it this weekend. I love to bake. Why use the towel? Especially if the dough is very sticky! Thanks so much for introducing the cookbook!
They look so amazing and festive! I love the addition of the olives! Such a different idea!
can you use a pizza stone for this recipe?
Amy – sure! preheat the stone
How COOl about Oprah, you are a rock star! 😀 I love the way this bread looks, fabulous!!
Gorgeous! These are going to be included on the charcuterie line up for my New Year’s dinner!
I saw the book in the store, wrote down the recipe, went home baked the bread and it was great. So now after reading the NY TIMES over the weekend, they touted the book – so mine is arriving today from AMAZON! My bread stuck to my towel too. I’m going to experiment a bit more – that upset me since a lot of my dough was left on the towel as well. I wonder why I had to even use the towel to begin with? OH well. I love to bake bread! Too bad I eat too much of it as well!
YUM! These look amazing! I used to love to make (and fuss with) homemade bread, but I have gotten lazy lately. I will definately try this recipe! Thanks for sharing, Jaden! 🙂 P.S. As usual, the photos are gorgeous!
This looks wonderful! You had me at “no knead.” I’d go for the olive.
This looks incredible – I love it with the garlic!! Yum.