A homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.
Baguette is perfect for every occasion. From soups to salads to hearty roast dinners, fresh baked bread is always welcome on our table.
Baguette making can be an extremely time consuming process, but with this no-knead recipe you will cut corners without compromising taste. We are obsessed with the chewy inside and crispy exterior. It’s just like the baguette we had on our last family trip to Paris!
What is Baguette?
If you have eaten at a French restaurant, it’s likely you have tried this iconic bread. Simply put, a baguette is a long, thin loaf of French bread that is characterized by a crisp crust and chewy center. The ingredients are pure and simple, consisting of water, flour, salt and yeast.
How Do You Make Baguettes From Scratch?
This method is the easiest way to make baguette and happens to also be my personal favorite. Follow these simple steps to nail the loaf each time:
- Mix the dry ingredients together and add water. Cover with plastic wrap and let sit overnight (up to 20 hours) on the countertop in a well oiled bowl.
- Generously flour your hands and your baking sheet.
- Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours. Follow this video tutorial for tips on shaping the dough.
- Bake in the oven for ten minutes with a pan of boiled water resting on the bottom rack. Remove the water and bake until golden brown.
DON’T PANIC! The dough will be really sticky and that’s perfectly OK. To make handling it easier, make sure the work surface is really well-floured or wet your hands periodically throughout the shaping process. I also love using a dough scraper for easier handling.
Tips for the Best Baguette
- Use the right flour. Try using flour with higher protein content to get the best texture. A couple of my favorites include King Arthur or Bobs’ Red Mill. Any Canadian brand will typically fit the bill.
- Score the top with a very sharp knife. Scoring, or slicing, the top of your baguettes isn’t just for decoration. When you initially shape your bread, you are creating a very taut surface. When you pop your baguette into the oven without scoring the top, the heat causes a burst of gas called an “oven spring” that can rupture the top of the bread and destroy its shape.
- Freeze and reheat your baguette. I like to bake a couple loaves of bread at once and freeze a couple for later. Reheat them in the oven and they will be just as good as freshly baked bread!
- Make sure your yeast is fresh. This common mistake happens to the best of us. Over time, active yeast deactivates and loses its ability to make your bread rise and fluff. Always check the label to make sure it’s not expired!
- Don’t skip the steam bath. The steam bath is crucial to making the outside of your bread crusty. It’s well worth the extra step!
How to Shape The Baguette
I probably don’t have to tell you too much about how to enjoy baguette, but here are some of my favorite ways to serve it.
- European-style butter or high-quality olive oil. Pulgra and Kerrygold are delicious options you can find at most grocery stores.
- Smoked Salmon Dip. This 15-minute recipe is super easy and features an instructional video with yours truly and my husband, Tim! 😉
- Slathered with Raspberry Jam. Our recipe only requires 3 simple ingredients and our boys are hooked on it.
- Alongside a steaming bowl of borscht. It’s sorrel season! Pair a toasty piece of baguette with our schavel borscht.
- Make a steak sandwich. C’mon, you deserve one!
- Serve up some bruschetta. Nothing says summer quite like bruschetta made with farmer’s market tomatoes.
Why are my baguettes flat?
When shaping the baguettes you will need to use ample flour to successfully shape the baguettes- have a well floured surface and hands, and keep folding the dough until you get a tight, skinny log/baton shape. Watch this tutorial on shaping the dough.
Why is the dough sticky or wet?
Rest assured it is normal for the dough to be very sticky and wet as this is a high hydration dough. More flour is added when shaping the dough-you will need to have well floured hands and surface when shaping the baguettes.
What if my dough is rising faster than 12-20 hours?
This dough needs ample time to rise because not a lot of yeast is called for. The longer it sits, the better the final texture and taste. You may find that the dough rises much faster if you live in a warmer, humid climate. In this case, the rising time may be closer to 12 hours- you can place the dough into the fridge for the remainder of the rising time, if desired.
Why is the crust so hard?
Baguettes are known for their crispy, golden exterior. If you’d like to soften the crust, wrap your baguettes in a clean kitchen towel after baking.
How many baguettes does this recipe make?
This recipe will easily yield 2-6 baguettes, depending on the size of baguette you prefer!
- 6 cups all-purpose flour (depending on a brand, you may need to add more flour)
- 3 cups lukewarm water
- 2 tsp yeast
- 2 tsp salt
- The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
- The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
- Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. You will easily get atleast 2-3 baguettes. For tips on shaping the dough, watch this tutorial. Place it on a baking sheet and sprinkle a generous amount of flour on it. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
- Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep baking pan with 2 cups of hot boiled water, and place it on the lower rack, inside your oven. This will make the bread crispy on the outside. Place the bread on the middle rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.
This was the first time I’ve ever made baguette and it exceeded my expectations! I think I need to practice the shaping part, mine weren’t as pretty as yours 😉 but they tasted amazing! Thank you.
Hi Abby, I am so glad that you found a recipe that you love! Thank you for your feedback. Enjoy!!
Can I use a baguette pan to make this?
Hi Sherry, I have not tried this recipe in a pan. If you give it a try, I would love to know the result! Thank you for reaching out!
Best recipe ever!!!
I have gluten-free friends who are jealous. Has anyone tried this recipe with a gluten-free flour?
I am thrilled that you found a recipe that you love! I have not tried a gluten free version, but I am very interested in the result if someone does.
These are the best baguettes I’ve ever made! So easy & simple, you can throw them together right before bed. I have made these baguettes numerous times & they always come out great. If I have any leftovers, I freeze them and either make croutons or crostini. Thank you for such a wonderful easy recipe!
Hi Mary, I am so thrilled to hear that you have found your go-to recipe for baguettes! Thank you so much for sharing your feedback! Enjoy!
My FAVORITE bread!!!
To make life easier in step 4, I heat the oven to 475, brush the top with water, then place 5 ice cubes in the pan when I put the loaf in. That way I don’t have to bother with removing pan of water 😊
Hi Kelly, that is the most amazing tip! Thank you so much for sharing that! I am thrilled that you found a recipe you love! Enjoy!
I'm excited to try it this recipe. Would the measurements, baking time and temperature be the same if I were to use bread flour?
Hi Kate, I recommend using all purpose flour for this recipe for the best results. But yes. The time and temperature would be the same. Wishing you the best of luck, dear! Enjoy!!
Just curious Why do you take the water out of the oven after 10 minutes? What happens if you just leave it in the whole time? Thanks!
For the last step I heat oven to 475, brush top of bread with water, score, then add 5 ice cubes so I don’t have to bother with tray of water.
Hi Bonnie, Thank you for that question! The crust will get way too hard if you leave the water in longer. I hope this makes sense.
Hi Natalya, I made the baguettes for the second time yesterday. My question is they came out crusty on the outside and on the soft, spongy side in the inside. Any ideas on what happened?
Hi Mary, sounds like you did everything right. That is how they are supposed to be. If you would like the crust to soften up, I would cover them with a towel once you take them out of the oven.
Hi Reagan! I work a night shift and just started my dough 3am. I realistically could make it at either the 9 hour mark or 25 hour mark because of when I get home from work. My home is also cold due to living in the mountains, around 50°-60°F. What do you suggest?
Hi Andrea, You can leave it on the counter for the 25 hours. If your house runs cold normally, the dough will be just fine. Thank you for reaching out!
Can I make this with 100% whole wheat flour or white wheat flour? I try not to use white as much as possible. Thanks! Want to try this soon!
Hi There, I actually have a recipe for a whole wheat baguette. I will link it for you here. https://momsdish.com/recipe/2…
Hope this helps!
Flat flat flat, that’s how mine turned out not round. So you say that they were rolled tight enough. How do you do that with lots of flour the folds don’t stick together with lots of flour.
Hi Bonnie, I am sorry to hear that. Did you watch the video I have up on shaping the dough? It gives a great visual on how to do it.
Hello 🙂 this is my first time making a baguette and I’m so excited. But when I was forming the bread it kept just melting back down. Any ideas on what happened? I’m continuing with the recipe anyways so I hope it turns out well. 😂
Thanks so much! 🏻
Hi Reagan, Sometimes that means that the dough has not been folded in enough. I also have a video available on this page on how to form the dough. It should give you a good visual. I hope that helps!
Fantastic, first time ever making bread and this recipe came out perfect. Absolutely delicious, nice crisp/crunchy crust and soft chewy inside. Very cool
Thank You Natalya
Hi Jeff, I am so thrilled to hear that! Thank you for sharing your feedback! Enjoy!
I made this recipe for the first time today…and the baguettes turned out beautifully! I and my family GREATLY enjoyed them. Thank you for this recipe…I will now be making it often!
Hi Paul, I am so thrilled to hear that! Thank you for sharing your feedback. Enjoy!
How do I know if the dough is mixed enough? My first time and its to sticky to use my hands!😥
Hi Lisa, with this recipe, the dough will be quite sticky and wet. I have a video that will give you a good visual of what the dough should look like. I hope this helps. Thank you for reaching out!
Could you add a tad more salt and be ok?
Hi Lindsay, yes you can add more salt to your liking! Thank you for reaching out! Enjoy!!
I'm so excited to try this. Is sitting 20 hours better than 12? It's been about 14 hours it's risen nicely. Should I let it sit longer or form now? Does it matter?
Hi Becky, you can wait anywhere from 12-20 hours for the dough to rise. You can go ahead and form it whenever you're ready. I hope this helps. Thank you for reaching out. Enjoy!!
This made a great baguette and I’m very happy with the outcome even though I had a few little mistakes. Would there be any advantage of letting it cold ferment in the fridge after the initial countertop development?
Hi Christopher, I find you will have the best results when you keep the dough at room temperature. But you can always have the dough rise on the counter for 15 hours and then a few hours in the fridge will be fine.
Hi, I made 1/2 of recipe and is the best bread ever. I made 4 loaves and cut the cooking time 5 minutes. Before cooking I sprinkled sea salt on 2 loaves, 1 with Avocado Toast Seasoning, and 1 with Garlic Salt. All are excellent. Thank you.
I am now, Ms. K the bread baker.
Hi Karen, I am so thrilled that the recipe was a success!! I love that you put your own spin on it, sounds like the baguettes turned out delicious! Thank you so much for sharing your process and feedback. Enjoy!
Running low on flour! Can I half this recipe e.g 3 cups flour?
Hi Hope, you can definitely halve the recipe! People have left comments that it is actually how they prefer it. Thank you for reaching out! Wishing you the best luck!
Amazing! My first ever time making baguettes. My new kitchen aid made prepping the dough a breeze. I used bread flour since that’s all I had. I let it rise 16 hours on my countertop and 2 hours after forming the shape. Steam bath is a must & I wrapped the tray fresh out of the oven with a kitchen towel and just wow…came out absolutely perfect!
Hi Jenna, Wow I couldn't have done a better job myself! I am thrilled that the recipe was a success. Thank you for taking the time to leave feedback. Enjoy!
So by the time I was going to bake these after the second rise, the scoring was all gone :/ and the baguettes baked like big sticks. Any recommendations to make the scoring last for the appropriate rise?
Hi there! I score the bread right before baking. Thank you for reaching out, I hope this answers your question.
Mine is in the oven at the moment - I’m excited first time making this recipe, was super easy to follow, I worry that I did not allow enough time to rise when I put on the oven dish, but hopeful anyway ♥️ will leave a review once done, have about 20 mins to go
Hi Bonny, I hope the recipe worked out well! Thank you for your feedback!
I made two baguettes yesterday using this recipe. My family loved them so much that they are gone already. My 11 year old helped me start a new batch this morning. It is so easy and is definitely going to become a new favorite.
Hi Alyssa, That makes me so so happy!! I am thrilled that the recipe was a success and you are teaching your girl how to make it as well. Thank you for your review! Enjoy!
Great recipe, I have used it before. I am in the process of proofing and my dough has become so huge and exploded out of the plastic wrap and bowl. Can I press it down and let it rise again? It's only been rising for 5 hours... perhaps my kitchen is a bit warmer than usual.
Hi Kira, I am wondering, how big is your bowl? It should be 5 times as large as the dough when you first make it, to avoid this kind of problem.
Love this recipe! What's the best way to cool and store this bread? Also, any tips for refrigerating extra dough and baking later?
Hi there, Thank you for those questions! I like to bake a couple loaves of bread at once and freeze a couple for later. Reheat them in the oven and they will be just as good as freshly baked bread. Depending on when you plan on making the next loaf, I would recommend you bake them and freeze them for later rather than keeping the dough in the fridge. After you take the Loaves out of the oven, you can put them on a wooden board and cover with a towel until cooled. I hope this helps answer your questions. Enjoy!
Can this dough be frozen and used at a later time.
Hi Kathy, I recommend baking the baguette and freezing it that way. I hope this helps. Thank you for reaching out!
Hello this is the first time making bread and I am so impressed. Followed directions exactly and the baguettes came out awesome. They were a bit too crusty coming out of oven but I wrapped in kitchen towel and they softened up within minutes. Looking forward to making again and sharing with family! Thank you so much for a wonderful recipe.
Hi Mary, thank you so much for getting back to me about the result. I am so thrilled that the recipe was a success! Enjoy!
I’m making this right now and the dough looks really flat coming out of the 1-2 hour rest period before baking … is that normal?
Hi Terry, The baguette may bounce back during the baking process, but usually if it is flat, it is because it wasn't folded tight enough. I do have a video available on how to form and shape the dough. I hope it will help clear a few things up.
Hi Kristin, made my dough last night, it looks amazing in bowl this morning. I read in earlier posts to put in fridge after 15 hours. I’m not making the bread until this afternoon. Question, how long can it stay in fridge and how long to let it come to room temp before next steps. Can’t wait to bake! Thank you!
Hi Mary, thank you for reaching out! You can keep the dough rising for up to 20 hours. so up to 5 in the fridge after 15 hours. When you take it out of the fridge, you can go ahead and form the dough and put it in a warm place to rise for up to 2 hours. I hope this answers your questions!