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Quick no-knead baguette

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Preparation time

15 minutes

Cooking time

30 minutes

Resting time



1 baguette





Product used


– 185g flour
– 3g salt
– 15cl water
– 2g of 11g sachet Saf-instant® Baker’s dry yeast


– mixing bowl
– wooden spoon
– board
– clean tea towel
– baking tray
– well-sharpened knife


1. Add the Saf-instant® yeast to a small amount of warm water (35°C max.) and mix well.

2. Mix the flour and salt together in a mixing bowl. Add the Saf-instant® yeast and water mixture, continue to mix until you obtain a ball of dough of even consistency.

3. Place the dough on a board or in a mixing bowl, after having dusted it well with flour.

4.Cover with a tea towel and leave to rest for 1½ hours at room temperature, or in a warm oven (no more than 30°C). The dough should double in size.

5. Preheat the oven to 230°C (thermostat 8).

6. On a floured work surface, shape your baguette then place it on a baking tray lined with parchment paper. Score the top of the baguette with the point of a knife.

7. Bake in a hot oven for 25 to 30 minutes 230°C (thermostat 8).

Place a dish filled with ice cubes on the floor of the oven and spray the baguette with water. Placing the baguette in the oven above a dish of iced water will give you a much crustier baguette thanks to the steam formed during cooking.


Sprinkle seeds (sesame, flax, mixed grains…) onto the baguette before baking to vary both taste and pleasure.