Easy knead-naught Baguette

Who doesn’t love fresh, piping hot, crusty bread? And, a quick, no-knead recipe?


Ensure dry ingredients are mixed thoroughly before adding water.

Although a mixer is not required, I prefer to use the mixer to bring the ingredients together (do not knead).


3.5 cups flour

1.5 cups water (room temperature – dip finger into warm water – if you don’t feel cold/hot, then it is perfect)

1 tsp salt

1 tbsp sugar

1 tsp dry yeast (7g packet)


  1. Place all DRY ingredients into mixer/bowl
  2. Using a dough hook (or wooden spatula), mix dry ingredients well
  3. Add water
  4. Mix for 3 mins, just enough to get the mix together
  5. Mix will be very wet (at this stage, dough can be kept in the fridge for later)
  6. Let dough rest on dusted counter for 10 mins, covered
  7. Dust counter with more flour. Cut dough in 2 or 3 pieces. Shape into baguette
  8. Place tray into combisteamer and proof on steam at 35c for 30 mins (until dough doubles in size)
  9. Remove dough from the oven
  10. Preheat oven on hot air steam 200c (convection +  medium to high steam)
  11. Reshape/fold puffed dough into baguette gently
  12. Optional – brush on olive oil & make diagonal top cuts for pattern
  13. Bake for about 25 mins

Serve warm, with butter of course.

What.. No kneading? Knead naught.

For those who bake lots of bread; the difference between normal bread dough and crusty baguette style dough is, the higher liquid content. Add more water to your usual bread recipe and bake it in a hotter, moist oven.

Also, a great idea to prep for tomorrow. The flavour would develop further.

Now tell everyone your’re clairvoyant. You predicted a need for the combisteam oven, well ahead of time..