Hi Bold Bakers! With my extensively tested and perfected no-knead baguette recipe, you'll be able to confidently bake delicious artisanal bread in no time. It’s time to elevate your bread-making skills to a whole new level! Full Written Recipe Here: www.biggerbolderbaking.com/no-knead-baguette-recipe/

Thank you Gemma I was away I just got back thank you for update God bless nd your family much appreciated

Absolutely gorgeous!! Thank you for your lovely recipe!!

This looks delicious. I haven't made bread in forever. I mentioned this recipe to my youngest daughter. Said this to be delicious with butter. She said "NO the best way to have baguettes is to dip them in French onion soup!!"

@GemmaStafford

11 ай бұрын

That would be delicious!

I've been wanting to make baguettes for a long time, so thank you for all the testing to bring us this recipe. Can't wait to try it!

@GemmaStafford

11 ай бұрын

Go ahead and give it a go!

Hands down one of the BEST BREAD VIDEOS I have ever seen! Great job!

@GemmaStafford

11 ай бұрын

I’m happy to hear that!

I've never imagine baguettes can be made without kneading required, can't wait to give this a try !!!!!!!!!!!

@GemmaStafford

11 ай бұрын

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Gemma, your baguette is très magnifique, mon ami. I love baguettes, cuz of my French roots.

@GemmaStafford

11 ай бұрын

Glad to hear that, Byron!

@sausmaster12345

4 ай бұрын

French roots?? Mom amiE then 😅😊

Wow, what a terrific teacher and wonderful baker .

@GemmaStafford

7 күн бұрын

Thank you for the kind words.

Wow looks Amazing!! The crumb is perfect and that crunchy crust yum!! You nailed it!!

@GemmaStafford

11 ай бұрын

Yay! Thank you for giving it a go.

THANK you ,love the way you teach,allways easy to follow. Love from Brasil ❤

Thank you Gemma 👍 they look absolutely mouth watering I will definitely have a go at making these

@GemmaStafford

11 ай бұрын

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Thank you for sharing, can't wait to give this a try! I am not a baker and never been good around the kitchen, but always enjoy your recipes. So easy to follow and delicious in the end :)

@GemmaStafford

11 ай бұрын

I’m happy to hear that, Carrie!

Gemma, your recipe looks fantastic! Wishing you a wonderful weekend and a delightful summer ahead.

@GemmaStafford

11 ай бұрын

Thanks a million!

Turned out amazing! Very good and looks beautiful. Super easy to follow.

@GemmaStafford

6 ай бұрын

I'm delighted to hear that. Well done, you!

Great teacher! Thank's for this recipe!! Obrigado Querida.🇧🇷

Great detail in video. I really appreciate all your tips. Mouthwatering. Thank you.

@GemmaStafford

11 ай бұрын

Glad you found this helpful!

Gemma👌🙏 So superb barguette…can’t wait to make it!!!

@GemmaStafford

11 ай бұрын

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Thanks Gemma for that recipe, the bread look perfect👍

@GemmaStafford

11 ай бұрын

Glad you like it!

Thank you for the recipe! Will definitely try it for sure 😍🥰

@GemmaStafford

11 ай бұрын

Hope you like it! Here’s the recipe, www.biggerbolderbaking.com/no-knead-baguette-recipe/

the right flour is so important to get an authentic baguette. i remember in the 80's a french baker moved to nz and started up business. he wanted to provide my hotel with french goods and try as hard as he could the baguettes were terrible (growing up in england we spent a lot of time in france). in the end he realised it was the southern hemisphere flour and imported his flour direct from france. baguettes were then correct.

@GemmaStafford

11 ай бұрын

That is interesting!

Oh it's so doable. Thanks Gemma. I will try this baguette recipe!

@GemmaStafford

11 ай бұрын

Hope you like it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Gemma - these look and sound soo good! Thank you for sharing!

@GemmaStafford

10 ай бұрын

Glad you like them!

So glad I found your channel, learning so much watching your videos!

@GemmaStafford

7 ай бұрын

I'm happy to hear that. Thanks for being here.

Perfect Recipe ❤❤❤ Love it so much. Gonna try soon.

@GemmaStafford

11 ай бұрын

Hope you enjoy it!

Love this! Definitely going to make it.

@GemmaStafford

11 ай бұрын

Hope you like it!

Perfect...!!! Bon appetit. 🇫🇷

I made these baguettes and they are absolutely amazing. I ended up eating one all by myself. Thank you so much for the fantastic recipe Gemma!

@GemmaStafford

10 ай бұрын

Well done to you! Thank you for sharing.

Looks amazingly delicious!!!!

@GemmaStafford

11 ай бұрын

It was! I hope you’ll give it a go!

Recipe looks good Gemma hope you have a great weekend. Have a good summer

@GemmaStafford

11 ай бұрын

Thank you for the kind words.

Looks delicious!

Oh those baguettes are so yummy!!!

Brilliant. You are so good at explaining . Thank you.☘

@GemmaStafford

10 ай бұрын

Glad you found it helpful. Thanks for watching.

I love to bake, and bread has always been a fascination for me because it’s more chemistry than just cooking. So I decided to try this recipe because it was no knead and that’s usually where I struggle is the kneading process. Made it today just took it out of the oven and I can’t wait for my husband to come home and try this! It is absolutely delicious! Definitely so easy to make because I threw everything together last night and then this afternoon I was able to start the process. I got myself French bread pans a while back so now I actually have a recipe to utilize them on. I need to work on the rolling and the shaping but that didn’t affect the taste at all. The crust is amazing and the chew is perfection! Will definitely be making this again.

@GemmaStafford

10 ай бұрын

Well done to you, Andrea! Thank you for sharing this here.

Wow, Wow! Amazing technique! Great Tutorial! Thank tou for sharing your knowledge and technique! Greetings from Edith, Singapore 🌹🌹🌹

@GemmaStafford

11 ай бұрын

I’m glad you liked the recipe! Go ahead and give it a go. Get the written recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Hello I'm a baker but I learned more how to make baguette and sourdough.i hope you can help me to make a good baguette and sour dough.thankyou❤❤❤

I’ve tried a few baguettes recipes but this is the one I’m trying next! Well explained and uncomplicated. Tk you!

@GemmaStafford

3 ай бұрын

Hope you enjoy it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Those baguettes look amazing...

Thank you Gemma,I love baguettes and l just learnt on how to make them

@GemmaStafford

11 ай бұрын

You’re welcome 😊 Glad you like this!

Love listening to your lovely Irish lilt!!

@GemmaStafford

9 ай бұрын

Thanks a million!

Gorgeous!! I can smell it!

@GemmaStafford

11 ай бұрын

Hope you like it!

Long Island, NY - Really easy to follow and make. I highly recommend using Gemma’s method. Turned out wonderfully. I made it for Mother’s Day for myself and made Bruschetta with it - it was delicious!!! BTW, this was the 1st time I’ve ever made banquettes and only 2nd time making bread from scratch - I will definitely keep this recipe and make it over & over. Thank you Gemma 💕 (wish I could post the pic)

@GemmaStafford

Ай бұрын

Thanks for sharing!

Super interesting, thanks for sharing ☺️

@GemmaStafford

11 ай бұрын

Thanks for watching!

Looks easy and yummy! Thanks! Think I’ll have to try it!

@GemmaStafford

10 ай бұрын

Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

@christine8203

10 ай бұрын

@@GemmaStafford I’d looked at the recipe from the link provided in the video. Thank you for this!?

Hi Gemma! I loved watching this video! Your baguettes are lovely and I cannot wait to try baking them for my family. Thank you for the wonderful instructions that you gave to us in this video. I remember seeing on Instagram all of your tries at getting the perfect baguette. Well done you did it! ❤️ ❤️

@GemmaStafford

11 ай бұрын

Can’t wait to hear how you get on with the recipe, Kelly.

@kellyoconnor1035

11 ай бұрын

@@GemmaStafford Just ordered Bread Flour! Will keep you updated 👩🏻‍🍳💕

You will not believe I was thinking of searching for a baguette recipe online, as I never tried it at home and we don't find baguette nearby where i live.. Thanks a lot, will try it for sure 😊

@GemmaStafford

11 ай бұрын

This would be perfect then! It is yummy for sure.

Looks absolutely delicious ❤

@GemmaStafford

11 ай бұрын

Glad you like it!

Looks delicious and not difficult to make

Gorgeous!!!

@GemmaStafford

4 ай бұрын

It is a gorgeous bread!

I'm trying this out today to bake tomorrow!

@GemmaStafford

11 ай бұрын

Yay! Go for it! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

In France we can’t get strong flour so we just use normal flour for our baguettes. It is a long process to make two baguettes but certainly worth it ! Thanks Gemma !

@GemmaStafford

11 ай бұрын

Thanks for sharing!

Gemma the baguettes look beautiful.

@GemmaStafford

11 ай бұрын

That’s fantastic!

Cant wait to make this soon for me i never had easiest no knead baguette before perfect for my after office snacks

@GemmaStafford

11 ай бұрын

Go for it!

Looks good!

I made this last night/today and it turned out amazing.

@GemmaStafford

8 ай бұрын

Well done, you! I'm delighted you got on well with the recipe!

This recipe is full-proof from my experience 😍😍

@GemmaStafford

10 ай бұрын

Glad you got on well with it!

Hi Gemma, your presentation is so motivating, and you make this look so easy. I will start my attempt at your baguette tonight!! I’m still learning bread, and I’m trying to understand what effects are produced by our various interactions…I have two questions for you: 1) Since I don’t mind kneading, would it worsen my dough if I did some stretch and folds before or after the long rest? 2) Is there a particular method you would recommend in order to enhance the ”bread flavour” of our bakes? Or is flavour simply dependant on the flour? Thanks for your efforts!

Amazing I will try it

@GemmaStafford

11 ай бұрын

Go for it!

Hi Gemma, I have a suggestion over here, maybe can do a comparison by using French Bread Flour vs Japanese Bread Flour. The difference of the texture, the water absorption rate, the durability of the baked bread, etc.

@GemmaStafford

11 ай бұрын

I can’t promise, but I’ll look into it.

@marcuscheow

11 ай бұрын

@@GemmaStafford 😍 I’ll wait for the day!

This recipe is the best taste-wise out of the ones I have tried so far. 84% hydration was hard for me to handle though. I'll experiment with 75% next time. Thanks Gemma!

@GemmaStafford

10 ай бұрын

Keep it up!

Thank you

I've been making baguettes and English muffins as alternative ways of using the dough from your no knead dutch oven bread. I've also been using the shower cap tip for covering the bowls(i havent bought cling wrap in a loooong time)... I've learnt so much from you Gemma😍❤️

@GemmaStafford

11 ай бұрын

I’m happy to hear that!

Hello Gemma I made your baguettes 🥖 they are absolutely gorgeous 😋 you've cracked it well done 👍🇬🇧 .

@GemmaStafford

9 ай бұрын

Well done, you! Thank you for sharing this here.

Amazing ❤

Gemma, I live in the south of France and believe me when I say that your baguettes look a thousand times better than what they sell here these days. I could knock nails in with the appalling quality bread the boulangeries where I live sell now.

@GemmaStafford

11 ай бұрын

I’m happy to hear that! I hope you’ll give this a go!

Hi Gemma! I just made your chocolate chip muffins and oh my they were so good❤

@GemmaStafford

11 ай бұрын

That’s wonderful! Well done, you.

Delicious thanks for sharing 🥰❤️❤️🎊👍👍✅✅😋😋😋🎶🎶🎶💐

Plus no steam a lot of recipes ask for a pan of hot water on the bottom of the oven,love that you don’t have to bake with it.

@GemmaStafford

11 ай бұрын

If you like a more crusty baguette, you can opt to put steam when baking these. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Hi Gemma. Great video as always. Would love to try this but I live in the tropics where the room temp is 30C. How long should I proof it for the first round. I think overnight or even 18 hours will be over proof at that temp.

Thanks Gemma for this lovely baguettes. I live in the tropics n we're hot n humid all the time. So do i put my dough into the fridge overnight? Thks again.

yum 💜🥰 u're awesome gemma 🌷🥰 thank you for sharing and teaching us how to do it💕 .i wish u'd teach us how to bake sourdough bread too🙏💜🥰💕🌹

@GemmaStafford

11 ай бұрын

I have a recipe for one here, www.biggerbolderbaking.com/sourdough-bread-for-beginners/ Hope you like it!

@1lavender12

11 ай бұрын

@@GemmaStafford 💜oh you're so kind 💜🥰 thank you so much 🌷

Waoooooh mam your recipe are so easy and simple .this recipe looks yummmmm and healthy🎉🎉🎉🎉🎉❤❤❤

@GemmaStafford

10 ай бұрын

It really is! Click on the link provided in the caption for the recipe.

@cookingfoodfusion

10 ай бұрын

@@GemmaStafford your recipes are easy and 😋

@cookingfoodfusion

10 ай бұрын

@@GemmaStafford thanks

Those are BEAUTIFUL!!!! Gemma, should we put a tray of water in the oven???? I thought Baguettes needed a humid oven????

@GemmaStafford

11 ай бұрын

If you like a more crusty bread, a pan of water or steam in the oven is the way to go.

Your baguettes are so lovely. Will try them soon. Also loved your joke injected - "for shaping - don't want it to looked like a snake that has swallowed an 🍎!!!!" Lol ❤

@GemmaStafford

11 ай бұрын

Glad you like them!

Hi Jemma. I have a question. in Greece the temperature nowadays is about 43oC. Do i still leave the dough at room temperature, or do i put in the refrigerator? Thanks in advance

Lovely 😍 tempting 😜😋🤤 very v nice recipe 😋🤤🤤😋 how is George ❤❤❤ love for you n your son 💞😘😍💞😘

@GemmaStafford

10 ай бұрын

He is well. Thank you for being here.

Ok, I am going to try the bread flour!!

@GemmaStafford

11 ай бұрын

Go ahead and give it a go! Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

@ter8330

11 ай бұрын

@@GemmaStafford Thanks!

Hi Gemma , could you use these for hard rolls too . I’ve tried all your bread recipes artisian and I really love them . I bake every other day an artisian bread . Do you have a recipe for wheat haoggie rolls - thank you for all your awesome recipes .❤thank you Gemma for the great recipes 🤗❤

@GemmaStafford

4 ай бұрын

I don't have one for Hoaggie rolls, but I'll look into it. You can shape these www.biggerbolderbaking.com/no-knead-baguette-recipe/ into rolls too.

Gemma what it the different between baguettes and what we call French sticks in Australia ? I love the crunchy outside and crispy inside. It brings memories of my childhood. Driving half an hour from the farm to the only bakery (next one was a 4hr drive), and buying a freshly baked warm French stick. Still warm 2.5cm thick slices, with butter, was our Sunday brunch. It brings so many childhood memories back.

@GemmaStafford

10 ай бұрын

They may be one and the same. Check the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

I don't know if you have already done so, but you should write a bread cookbook. I use freshly milled grain and all of your recipes that I have tried have all turned out great with minimal adjustments because of my freshly whole wheat flour. Thank you!

@GemmaStafford

10 ай бұрын

That would be grand. If I gathered enough experience, maybe I will!

@heatherwilson3678

10 ай бұрын

@@GemmaStafford You're great at quick breads, yeast breads, flat breads. Looking forward to it.

Wonder if I can cut the recipe in half and still get the same results? I LOVE YOUR CHANNEL.🥖

@GemmaStafford

11 ай бұрын

Yes, absolutely. Get the recipe here, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Hi, thanks for your detailed explanation in every process, thumbs up! What’s the room temperature? The reason I’m asking is that I’m living in Asia. So I need to keep inside conditioned room for fermenting? Many thanks

@GemmaStafford

6 ай бұрын

I usually let it sit on the counter at room temperature; around 68°F/20°C - 74°F/23°C from 12 to 18 hours. If it's too warm and humid where you are, you can place it in the fridge after a few hours, so it can continue the fermentation process at a slower pace. Hope this helps.

@jajayoyo4264

6 ай бұрын

@@GemmaStafford thanks

Yummmmy❤stay conected

@GemmaStafford

11 ай бұрын

Thanks for watching!

Great video - thx! Will be giving it a shot. No steam? AND do I detect a bit of Irish in you? Maybe delicious Irish soda bread in the works? 😀

@GemmaStafford

9 ай бұрын

Go for it! Yes, I’m Irish 😊 Here’s my recipe for Irish soda bread, www.biggerbolderbaking.com/irish-soda-bread/

@dukeofpurl

9 ай бұрын

@@GemmaStafford Much obliged! That Irish soda bread recipe has got to be extra delicious. Thx and God Bless All in your house!

τελεια μπαγκέτα!!!!!👍👍👍👍👍👍👍👍👍👍🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷🇬🇷

Great video. Any ideas for adjusting to high altitude? We live at 6202 feet (1890 meters). Tha ks.

@GemmaStafford

11 ай бұрын

Hi. I have a general guide for high altitude baking. Hope this helps, www.biggerbolderbaking.com/high-altitude-baking-guide/

Looks so Beautiful !The ingredients?

@GemmaStafford

7 ай бұрын

Here you go, www.biggerbolderbaking.com/no-knead-baguette-recipe/

Fresh baguette with cheese, jam or whatever suits the tastebuds, ..... along with a freshly brewed pot of tea *Heaven*

@GemmaStafford

11 ай бұрын

That sounds delicious!

Could the be made with Einkhorn flour? Thanks.

@GemmaStafford

11 ай бұрын

I don’t recommend it for this recipe as this needs a strong flour. Bread flour has a higher protein content.

Gemma thanks for this recipe… can I use brown bread flour instead of white and expect to get the same result?

@GemmaStafford

11 ай бұрын

Technically, you can! I hope they turn out well.

I like it that she doesn't have long nails. clean.

Could you add just a little wheat flour to the bread flour for flavor?

@GemmaStafford

11 ай бұрын

Technically, you can do that. Remove a small amount of bread flour and replace it with whole wheat flour in the same amount. You may need to adjust the amount of liquids as flours do not absorb liquids the same way. Gradually add the liquids when combining wet and dry ingredients. Stop when the dough comes together and reaches the same consistency as shown in the video.

Hello, I love gemma's no knead recipes but I'm french and "bread flour" doesn't ring any bells, I've read on the internet that it's the equivalent of a type 55 flour in France... other frenchies here to confirm ? (or non frenchy by the way, just familiar with the french sorting of flours) Thanks !

@GemmaStafford

11 ай бұрын

It’s a strong flour. Bread flour has 12%-14% protein, more than 8%-11% in all-purpose flour (plain flour). Hope this helps.

Gemma, after final shaping, can I put them in the fridge overnight and then bake them the next morning?

@GemmaStafford

10 ай бұрын

You can refrigerate the dough after 2 hours of proofing at room temperature during fermentation to slow down the process and allow for a longer flavor development. Or after 12-18 hours of proofing at room temperature, you can choose to put your dough in the fridge and use within 2 days. If the dough has been chilled, the process of shaping them ‘wakes’ it up, which will help it rise when you proof it a second time, just before popping it into the oven.

Hi, followed you info and didn’t get browning on the bread. Looked pale. Anything extra if browning doesn’t happen?

Can you use regular flour? Thanks

@GemmaStafford

11 ай бұрын

Technically, you can. It will not have the same texture and probably flavor, but it can still be a good result.

😋

what's the best alternative to using cling wrap?

@GemmaStafford

9 ай бұрын

If you can find a shower cap that will stretch to cover this pan, that would help as it's reusable. I just don't have one that can cover it completely.

I managed to bake a couple of these loaves today... and they were some of the best tasting yeasted loaves I have ever mad - but mine came out a little too fat to qualify as a baguette :) I have a question about my crust - it was not super crunchy - despite I added 5 minuytes of Bake at 450 ... Do you have any suggestions to amplify the crust? BTW, I couldn't get all the water in... I was able to get about 330g of the 360g. At the 12 hour mark I added some folds becasue my dough was so pillowy. (Flour used: 375 g of strong Canadian Bread flour (13% Protien) + 50 g of 5-Stagioni Manitoba (14.5% Protien)) I couldnt shape a proper baguette as dough was so - so soft, but I got them baked and they sprung like wild. The flavour was superb - I think the 16 hour warm bulk was amazing. Im going to try again - this time with even less water.

@GemmaStafford

11 ай бұрын

For a crustier crust, you can add steam in the oven, by placing a pan with some water in it. Hope the next batch will be even better.

If we use fan assisted oven, should the temperature be lower?

@GemmaStafford

10 ай бұрын

Hi Hialah. Yes, you will need to. Lower the baking temperature by -30F / -15C and bake at the same time as given in the recipe. Hope this helps.