4-Ingredient No-Knead Baguette Using Cold Water and a 12-Hour Fridge Rest

A beginner-friendly, no-knead French baguette recipe using just 4 ingredients and a cold water method for slow fermentation. The dough rests in the fridge for 10–12 hours, developing deep flavor before being shaped and baked with a steam trick that delivers a crackling crust and open, airy crumb — all without special equipment.

8:40

by Fast Easy Delicious

#dairy-free #cold fermentation #beginner friendly #artisan bread #steam baking #crispy crust #fridge dough #vegan #French bread #no-knead #open crumb #overnight dough #4 ingredients

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🧾 Ingredients

1365 ml cold water (18–20°C / 64–68°F)
26 g dry yeast
3500 g bread flour (12% protein)
48 g salt

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