Easy No-Knead Vegan Baguette

A quick and easy way to make a homemade vegan French baguette.

Course baked goods

Cuisine French

Keyword vegan baguette, vegan French baguette

Prep Time 10

Cook Time 25

Resting time 2

Total Time 2 35

Servings

Calories 235kcal

In a large mixing bowl, mix together the warm water, yeast, salt, and sugar. Let it sit for about 5 minutes until the yeast begins to activate and get bubbly.
Spoon measure 2 cups of flour, add it to the bowl and mix with a rubber spatula until the flour has been absorbed. Add 2 more cups of flour and stir until you can no longer see any dry flour. Scrape the edges, and cover with a lid or plastic wrap.
Set in a warm spot for 2 hours. At this point, it should have doubled in size.

After at least 2 hours of rising, pre-heat your oven to 460°F (237° C). While your oven is heating, pour the dough on top of a heavily floured work surface, then sprinkle the top of the dough with more flour.
Using a large knife or a dough cutter, cut the dough in half and with floured hands form each half into a baguette shape.
Use a knife or dough cutter to loosen up the dough from the countertop, then hold each end of the baguette and twist in opposite directions once or twice until the baguette has an even twist throughout.
Use the dough cutter and your other hand, to quickly transfer the dough onto a parchment-lined cookie sheet. Reshape a little into an evenly sized baguette. (The dough is very soft at this point and is hard to pick up and move without needing some reshaping.)

You can also use dry active yeast instead of instant yeast, just be sure to let it sit in the warm water and sugar for 5-10 minutes to activate before adding the flour. It may also need another 1/2 hour of rise time.

Allow the baguettes to cool for at least 10 minutes before cutting. If you can't wait to eat it, break the bread with your hands instead of cutting it.