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
Serving 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.
FAQ
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!
Recipe
Ingredients
- 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
Instructions
- 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.
Absolutely LOVE this recipe!! All tho i had to use a baguette pan because for the life of me i cannot get any recipe to not be flat baguettes 😂 All 4 batches i have done and crispy and perfect for garlic bread. Thank you for sharing.
Hello Jesica, using a baguette pan is a great idea. It's not required, but if you have one then you might as well use it because it will help! I'm so glad you enjoyed this recipe 😀 Thank you for the comment!
Omg that was so easy and amazing taste. But after 15 min it was really brown. So turned it down to 425 for another 5 min and took it out. Still was amazing! Do you think I could just do at 425 for the whole time?
Hi Maryann, sometimes ovens run a little hotter so reducing the temp may work well for you! Was the baguette done inside after just 20 minutes?
Thank you I'm going to try this right now
I hope you enjoy it! Please report back Mary.
Hi! Trying this now. Do I just mix the dough with my hands? lol
You can use whatever works best for you, but a wooden spoon or spatula works great! Please report back Brit!
How many Baguettes does this recipe make?
Hey Jen, This recipe makes 2-3 longer baguettes, or more if you make them smaller.
It was extremely sticky and followed recipe to a t
Which brand of flour did you use? Dough is sticky but works well if you flour the surface well.
Hi, can't wait to try this recipe, I have a question, I am 3000 feet above sea level do you know what adjustments I should make to allow for this. Thank you. Paula baking in Spain.
Hey Paula, I believe higher altitudes cause the dough is rise faster, so keep a close eye on it and perhaps decrease rising time. Make sure to have a good amount of steam as the bread bakes, and it might bake faster as well. These are just a few tips that come to mind. Please let me know how it works out, and share any thing else you did differently.
I followed the recipe but my baguette turned out to be hard and dry. I'm not sure what I did wrong.
Hi Kasia, I am sorry they didnt come out perfect for you. What brand of flour did you use? How large were they?
Would bread flour work or do you suggest sticking with AP flour?
Hey CS, Bread flour works too. Depending on type or flour and brand you may need less or more of it.
when bread rests for 1 to 2 hours. how do you tell in that time when its ready to bake? thank you.
Hi Sharon, they should double in size. Usually one hour is plenty. Enjoy!
Hi, I'm sorry if this question was already asked, but how do I know when the shaped & scored baguettes have risen/rested enough? (Instructions say 1-2 hours.) Thank you!
Great question Lena! The baguettes should puff up in size, usually around 50% to 75% increase. Another way to tell if they're ready is to do the finger poke test. Gently press your finger into the dough and if the indentation springs back slowly, leaving a slight impression, the dough is ready.
Thank you for your help:)
I only had ingredients for half a recipe, but once mixed it was very dry and crumbly. What texture should it be right after mixing?
Hi Tegan, was all the flour incorporated? The dough is pretty dry but it gets bubbly overnight. But its shouldn't be crumbly. Maybe add just a tiny bit of water and continue combining until there is not dry flour.
My dough is rising way too fast is that ok what should I do about it
Hey Sera, How quickly did it rise? A cooler spot like the fridge can help slow it down.
Does the dough have to sit out overnight or can you just put the dough in a warm place till it doubles and bake it then?
Hey Mary Beth, For the best flavor and texture a long rise is needed when making baguettes. I highly recommend letting them rise overnight.
Hi, I just made them today and I used half of the ingredients which gave me 2 baguettes and baking time was 10 minutes shorter. This recipe is sample and easy, the taste is delicious 😋
Thank you for sharing!
Definitely I’ll make them again💓
I am glad you were with me! 6 cups flour for 2,3 baguettes? Must be meter-long! 10 plus 30 minutes baking time? My baguettes would start turning black at the 20 minutes!
Yay! So glad you enjoyed it and will be making it again! Thanks for sharing Dorti.
Can I cut this recipe in half?
You totally can Christa, or make the full amount and freeze some for later! I hope you enjoy the bread!
hi! i accidentally added too much flour since i thought it was supposed to be shaggy what should i do?
Hey Imani, How much extra flour did you add? Was the dough sticky or more crumbly? I hope it was salvageable.
Hi I was wondering when do you put in the yeast?
Hey Shalei, Add it with the dry ingredients, then add the water. Enjoy!
My grandmother gave me a fancy baguette maker which I thought was such a weird niche dish to want to buy... but let me tell you, im SO glad I got it from her cause this bread was AMAZING. Started at noon, finished around 2 am and it was so worth it. Made this recipe to use for brushetta but I forgot to oil the pan and it became a mess. Good thing it is delicious by itself!
Hey Katie, That's so cool! I'm curious how does your baguette maker work? I'm thrilled to hear you enjoyed this bread!
Hi I’m using your recipe for a school project and I was wondering if you use instant yeast or just regular?
Hi Gwen, I use active dry yeast. A school project with food sounds fun, I'd love to hear more about it!
I make this every week! Perfect for soup. So glad you shared! Thank you! 😊
Nothing better than fresh bread with soup! So happy you make this weekly! 🙂
Hi! I was wondering, do you let the yeast rise or do anything to it before you mix it with the other Ingredients?
Hey Kate, Not in this recipe, - just mix it all together. Enjoy!
Sorry I have not made this recipe, but just reading the comments and the person who had the doe flatten out just might've had some bad Yeast. If you're yeast is old it will not work, it's why it was sticky and would not form.
Thanks for providing your insight James!
I've made this recipe several times. My family just loves the crispy outside and the soft inside. I experimented by using 2 1/2 cups of water, but came right back to the 3 cups. They turn out perfect. Thank you for sharing this recipe
Thanks for sharing your feedback Chantale. I'm glad your family loves the baguettes. And I agree with them - I love the combo of soft yet crispy! 🙂
Me again from Montreal with follow-up. Easy to make, easy to rollout and easy to bake. I used instant rise yeast and 1/4 extra teaspoon. Baquette turned out great.
Thanks Mom.
Thanks for sharing Marc! Also, keep the feedback coming, -I love it! 🙂
However, I was not able to achieve that golden colour one generally associates with baguettes. Wondering if I brushed on an egg wash prior to baking. How's about a recipe for Pain Parisien ??
Perhaps your oven temperature needs to be slightly higher to achieve that golden color, but egg washes are a great way to add color as well. I currently don't have a recipe for pain parisien - but thanks for the idea!
Made this bread for the first time. Perfection, recipe was easy to follow and loved the video to help
Thanks for the feedback Elly. So happy to hear the baguette was a first-time success!
Just made this and it turned out amazing. It made 4 big ones that I can use for delicious sandwiches. Is there a specific way to store the extras for a few days?
Hey Zoe, I'm glad these worked out for you! Nothing better than fresh baguettes! I store them in paper bags, or bread box. You can freeze them as well for long term storage.
How long can they be stored at room temp (in paper bags)? Deciding if i should freeze or not
Ideally eaten within a day. After 1-2 days I toast the bread or use it in baked open faced sandwiches, or make croutons.
This page was pretty much unreadable because of all the ads.
Hey Judy, I appreciate your feedback! We strive to make our blog user friendly while providing valuable content and supporting the blog's maintenance costs through advertisements.
Greetings from Montréal. Quick question. Rapid rise yeast versus regular. I suspect you use rapid since you make no mention of "proofing" the yeast. Any comment?
Merci beaucoup et bonne appétit.
Marc
Hi Marc! I use active dry yeast -it's linked in the ingredients section.
This will sound like a ridiculous question HOWEVER, here goes: the top instructions say in a well oiled bowl. In the lower area it doesn’t mention the oil. So I’m wondering if I mix all the ingredients and then turn it into a well oiled bowl? I’m dying to attempt this bread so if anyone sees this question pls let me know what you think! THANK YOU!!
Hi Debra, you dont have to oil the bowl. You could move the dough to another bowl. Personally, I dont move it most of the time. For a lot of people, it makes it easier down the road. Hope this helps. 🙂