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.
Very easy and very tasty
So glad you found it easy to make and delicious! Thanks for sharing!
This recipe did not work out for me at all. I’ve been baking bread regularly for months now and wanted a simple baguette go-to. Maybe I did something wrong but I ended up with 2 melted messes after the second proofing.
It sounds like something went wrong with the dough structure—ending up with a melted mess after the second proofing usually means the dough was too wet or over-proofed. What type of flour did you use? Lower-protein flour can make the dough weaker and less elastic, which might have contributed to the issue.
What a disaster!!! I am an experienced bread baker. I saw that it was spreading instead of rising on the baking sheet so transferred it to a baguette pan. Spilled over and made a huge mess in the oven. Don’t think I will try this one again!!!😳😖😢
That's so frustrating! Sorry it didn’t turn out the way you expected. What type of flour did you use? Sometimes the protein content can make a big difference in how the dough holds its shape. I'd love to help troubleshoot if you're open to it!
I tried this recipe for the first time and I absolutely love it! Your directions and video are so well done. I tried a different recipe using bread flour and didn’t like it at all. I cut up those loaves to make croutons.
This will be my go to baguette recipe! Love the overnight proofing and high hydration dough.
I'm so happy to hear that you loved it! 😊 Thank you for your kind words—I'm glad the directions and video were helpful. The overnight proofing and high hydration really do make a difference. Enjoy your future bakes!
Is there a way to shorten the first rising time? I love this recipe this is my second time making it and definitely will be making it many more times!
I'm so happy you're loving the recipe! 😊 If you’re looking to shorten the first rise, you can try placing the dough in a slightly warmer environment. Let me know if you try it and how it turns out!
I followed this recipe to the letter and maybe it’s b/c of location but mine are wayyy overcooked. If you live in the Southeastern US maybe try 20 mins to begin with for baking time after the water part.
That’s really helpful feedback! Oven temperatures and humidity can definitely affect baking times, especially in different climates. Reducing the bake time to 20 minutes sounds like a great adjustment for those in warmer areas. Did the texture still turn out how you wanted otherwise?
I just tried again at 20! Amazing!!!
I just mixed up my first batch of bread ever! Wish me luck! I will be baking these tomorrow morning. Is it possible to freeze some of the dough instead of making it all at one time?
Good luck with your first batch of bread! I usually freeze any extra loaves after baking, but I haven’t tried freezing the dough yet. If you give it a go, let me know how it turns out!
How do you store the bread and can I freeze it.
Hey Angeline, I store bread in a paper bag usually, and yes, it's great to freeze! Enjoy!
Have not tried the recipe yet, but I’m very excited to give it a go! I was wondering though, should I mix the yeast with water first as it specifies on the yeast’s instruction label for Red Star?
Good question! For this recipe, it’s not necessary to dissolve the yeast in water first—you can mix it directly with the dry ingredients. The dough will hydrate and develop properly during the process. Hope you enjoy making the baguettes! Can’t wait to hear how they turn out!
Is it possible to make this recipe into one or two large loaves (rounds / loaves) in an enamel cast iron (no lid) and use the same directions and just adjust cooking time?
Hey Olivia, you might find this recipe useful for an actual loaves. https://momsdish.com/recipe/1…
hi i may have silly questions, but here I go... do you mix the ingredients with a spoon, or stand mixer? how warm does the room need to be to leave overnight and then the second time as well?
Not silly at all—these are great questions!
For mixing, you can do it either way. I usually use a wooden spoon or spatula (or hand), just mix until everything is well combined. If using a stand mixer, use the dough hook on low speed until it comes together into a shaggy dough.
For the room temperature, ideally, it should be around 68-72°F for the overnight rise. If your kitchen is cooler, the dough may take longer to ferment, and if it's warmer, it may rise faster. For the second rise, similar room temp.
Let me know if you need more details!
Hi i was wondering if a loaf pan is deep/big enough to hold the water ?
Hey, That should work! Happy baking!
would using 1/3 part whole wheat flour work? My husband won't eat white bread...
Hey Michele, I'd recommend referring to our whole wheat baguette recipe instead: https://momsdish.com/recipe/2… I hope you and your husband enjoy it!
I did this a few weeks ago in January with regular flour and it came out wonderful. Today I am doing it with King Arthur bread flour I’m so excited to see how it changes.
Thank you!
That’s awesome! I’d love to hear if the bread flour changes the texture or your overall experience —King Arthur makes great flour!
Worst recipe ever. I make bread often and this came out with flat ugly loaves.
I’m so sorry to hear that the bread didn’t turn out as expected! If you’re open to it, I’d love to help troubleshoot and figure out what went wrong so it comes out perfectly next time!
It was laste yesterday evening when I was asked to make bread for a bereavement luncheon for a small family from church. It was too late to start on my traditional baguette recipe so when I came across this recipe and read the positive reviews I decided to give it a try. And wow, am I ever glad I did! The recipe made three nice size baguettes and they baked perfectly and look impressive. I cut each one in four inch chunks and bagged them up to take. Of course, I saved back a small piece for me to taste, YUM! This is my new baguette recipe, thank you!
I'm so glad the recipe worked out for you! It sounds like the baguettes turned out beautifully and were a hit. Thank you for sharing your experience, and I’m happy you found a new go-to baguette recipe. I’m sure the family appreciated your thoughtful gesture.
This recipe says it makes four servings. Approximatly how much is that per serving? Half of a 12" baguette?
Hey Cloe, The recipe card says 12 servings. So if you make two larger loaves, it'll be each loaf sliced into 6 pieces to make 12 total. I hope this helps!
What yeast do you use?
Hey Paula, I use Red Star active dry yeast. The ingredients listed in blue are links to the items I use. I hope this helps!
Did you use active dry yeast or instant? Thank you.
Hey Cyndi, I use active dry yeast. Happy baking and I hope you enjoy the baguettes!
How do you reheat these? What temp do you reheat it and for how long? Love this recipe!!
So glad you love the recipe! You can reheat a baguette in the oven at 350°F for about 5–10 minutes to refresh the crust and warm the inside. If it's a bit dry, you can lightly spritz it with water before baking to help restore some moisture.
Do you give the baguettes egg wash?
No, I don't do an egg wash. The baguettes get a nice crispy crust from steam in the oven.
Looking for an alternative to my traditional baguette recipe, which takes a lot of proofing and folding and not always consistent, so I tried this recipe today (after proofing overnight). The result was fantastic! light, fluffy, airy baguettes, using my MasterClass perforated double baguette baking tray. I did halve the recipe, and I did leave the water in for the entire bake, as we prefer a very crunchy crust, and it did need the full two hours for the 2nd proofing (in the UK, and it's also cold, so might require less time in the warmer months), but the result was the best baguettes I've ever made 🙂 thank you for sharing! 17 year old will be home from school soon and am sure he will eat an entire one himself LOL
That sounds amazing! 😍 I’m so glad the recipe worked well for you! The extra steam and longer proofing in the chilly UK weather definitely sound like they contributed to that crispy crust and airy crumb. Love that your 17-year-old is about to demolish one—always a sign of a great bake! 😂 Thanks for sharing your experience!
He ate a whole one with homemade hummus, olives & slices of peppers & agreed best ever! 🙂 should have mentioned I used strong white bread flour instead of plain flour (UK equivalent to all purpose flour) - will be making regularly now, thank you for making my life easier & filling up a ravenous teenage boy between after school & dinner 🙂
That sounds like the ultimate after-school feast! Love the pairing with homemade hummus, olives, and peppers too—such a delicious combo! 😊🍞
Dieter:
Made your recipe but the baguettes turned out to big (made 2); then cut the dough into 4 and made baguettes more the “normal” size but ended up burning the bottoms and over baking them - you need to insert into your recipe an approximate baking time when making smaller loaves - going to experiment with the time - the recipe is still very good - thanks for that
Thanks for your feedback! I’m glad you liked the recipe overall, though I hear you on the sizing and baking time issues. When making smaller loaves, the baking time does shorten, so it’s a great idea to start checking around the 20-25 minute mark, depending on your oven. If the bottoms are burning, you might want to try placing the baguettes on a higher rack. Hope your next batch turns out perfect—thanks for sharing your experience!
I weighed all ingredients out and ended up with soup dough and very flat loaves…. I probably needed 2 more cups of flour. Disappointed.
Sorry to hear that! It sounds like the dough may have been over-hydrated. Baguette dough is usually quite wet, but it should still hold its shape. What type of flour did you use? You may have needed to add more flour depending on the brand.
There's a reason this recipe is 5 stars with over 16,000 reviews. Omg! It's incredible.
So easy, so delicious.
I used basic cheap, unbleached white flour that we have here in Canada and traditional yeast (that's what I had). It fermented for about 21 hours. Mine stuck to the pan even with flour being down so next time I'll use my Teflon mat.
Thank you!
I’m so glad to hear you loved the recipe! It’s always a good feeling when something with so many great reviews actually lives up to the hype, right? Thanks for sharing your tips and feedback!
I used bread flour and it looks beautiful. Nice and crunchy on the top and soft and loaded with holes on the inside! Easiest yeast recipe ever!
Bread flour is a great choice—it really helps with the structure and gives that beautiful chew and airiness inside. I’m glad the recipe was so easy to follow for you too! Thanks for sharing!
Genuinely confused why you’d write total time 1hr 5 mins, yet you say to let the dough rest for 12-20 hours.
Thank you for pointing that out! Our previous recipe card layout didn’t include a separate section for resting or proofing time, and since we don’t consider that part of the hands-on prep or cook time, it wasn’t factored into the total. However, we’ve recently updated our recipe card format to include resting and proofing times in the total time for clarity. We’ll be revisiting and updating our recipes to reflect this change so it will be clearer moving forward. Thank you for your understanding, and we appreciate your feedback!"
This turned out amazing!! Thank you for such an easy to follow recipe.
Yes, it was sticky as you warned us. I used AP flour and it turned out crunchy in the outside and soft on the inside. Perfectly!
I’m so happy to hear that you loved it! 🥰 It sounds like you nailed it—crunchy on the outside and soft on the inside is perfection! Thank you for trusting the process, even with the sticky dough. It’s wonderful to know the recipe worked so well with AP flour, too.
Well, followed the recipe and made this. Did 10 minutes with water and another 25 minutes. I like it, but the top crust was a bit too tough and thick. How to reduce the top crust and make it thinner and lighter?
Thanks for trying the recipe and sharing your feedback! 😊 To get a thinner, lighter crust, try reducing the steam time to 5-7 minutes and lowering the oven temperature by about 25°F for the second part of the bake. Also, ensure the dough is well-hydrated, as a slightly wetter dough can help create a more delicate crust. Let me know if these adjustments work for you!
How do you best store these overnight? Paper bags will make them hard, plastic will softener them. What's the best way?
The best way to store baguettes overnight is to wrap them loosely in a clean kitchen towel or place them in a bread box. This allows for some airflow, preventing them from becoming too hard while avoiding the condensation that makes them overly soft in plastic.