I remember the first time I pulled a golden, crackling baguette out of the oven using just four pantry staples — flour, water, salt, and instant yeast. This Easy Baguette is the kind of bread you make when you want impressive results without fuss: a thin, crisp crust, an open, chewy crumb, and a loaf that shines alongside soups, cheeses, or a simple smear of butter. If you like simple recipes that pair well with homemade condiments, try this barbecue sauce from jelly for a playful dip.
Why you’ll love this baguette
This version strips the classic down to essentials so you can bake sooner and with confidence. It’s perfect if you want fresh bread for weeknight dinners, sandwiches for a picnic, or something to impress guests without a full-day commitment. A few reasons to try it:
- Minimal ingredients and straightforward technique.
- No special equipment required — a cookie sheet and a sharp knife will do.
- Fast turnaround compared with sourdough: you can be eating the same day.
- Adaptable: make plain, seeded, garlicky, or cheesy loaves.
"Simple, quick, and the crust is addictive — exactly the kind of bread I’ll bake every week." — home baker review
How this recipe comes together
Before you start: you’ll mix a fairly wet dough, knead it until smooth, let it double, shape into baguettes, proof briefly, then bake hot with steam for that classic crust. Plan roughly 2 to 2½ hours from start to finish (active hands-on time about 30–40 minutes). Key moments to watch are dough texture (slightly tacky, not dry) and the oven steam during the first 10 minutes of baking.
What you’ll need
- 4 cups (about 500 g) all-purpose flour — substitute up to half with bread flour for more chew, or use 10–20% whole wheat for nuttiness.
- 1½ cups (360 ml) warm water (around 100–110°F / 38–43°C) — the dough is fairly high hydration; add or subtract a tablespoon if needed.
- 2 teaspoons fine salt.
- 1 packet instant yeast (≈2¼ teaspoons) — instant yeast mixes directly into dry flour. If using active dry yeast, proof it first in the warm water with a pinch of sugar.
Optional additions: 1 tablespoon olive oil (for softer crust), 1–2 teaspoons sugar or honey (for deeper browning), sesame or poppy seeds for topping.
Step-by-step instructions
- Mix the dough: In a large bowl, whisk flour, salt, and instant yeast. Add warm water and stir with a wooden spoon until a shaggy dough forms. It will look sticky — that’s normal.
- Rest (optional autolyse): Let the mixed dough sit 15–20 minutes. This relaxes the gluten and makes kneading easier.
- Knead: Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. If using a stand mixer, use the dough hook for 4–6 minutes on medium-low.
- First rise (bulk fermentation): Place the dough in a lightly oiled bowl, cover, and let rise 1–1¼ hours at room temperature, or until roughly doubled.
- Shape: Gently deflate the dough and divide into two or three pieces (depending on desired baguette size). Pre-shape into loose cylinders, rest 10–15 minutes, then roll each into a 14–16 inch (35–40 cm) baguette shape, tapering the ends slightly.
- Final proof: Place shaped loaves seam-side down on a parchment-lined baking sheet or linen couche. Cover with a damp towel and proof 30–45 minutes until puffy but not over-expanded.
- Preheat and prepare steam: Preheat oven to 475°F (245°C) with a baking stone or inverted heavy sheet on the middle rack if you have one. Place a shallow pan on the bottom rack to create steam.
- Score: Just before baking, use a sharp blade to make 3–4 diagonal slashes on each loaf at about a 30° angle.
- Bake with steam: Slide the loaves into the oven, pour 1 cup hot water into the bottom pan to create steam (or spray the oven walls quickly with water and close the door). Bake 20–25 minutes until deeply golden and crisp. Rotate once if your oven bakes unevenly.
- Cool: Remove from oven and cool on a wire rack at least 30 minutes before slicing to set the crumb.
Internal temperature for fully baked bread is about 200–205°F (93–96°C) if you use an instant-read thermometer.
Best ways to enjoy it
Serve warm, torn or sliced. This baguette is perfect for:
- Simple butter and flaky sea salt.
- A hearty sandwich with roasted vegetables and melted cheese.
- Dipping into soups (like a creamy tomato or French onion) or olive oil with herbs.
For a bright, refreshing side contrast, try pairing a torn baguette with an easy Asian cucumber salad — the acidity and crunch balance the bread’s warmth beautifully.
Storage and reheating tips
- Room temperature: Store at room temperature up to 2 days in a paper bag to keep crust crisp. For softer crust, wrap in plastic.
- Refrigeration: Avoid refrigerating — it accelerates staling.
- Freezing: Slice or wrap whole and freeze up to 3 months. Thaw at room temperature or reheat straight from frozen.
- Reheating: To refresh the crust, spritz or sprinkle the loaf lightly with water and bake at 400°F (205°C) for 5–10 minutes. For slices, 3–4 minutes under a broiler or 5 minutes in a toaster oven works well.
Food safety: keep the bread covered and away from contaminants; discard if you see mold.
Pro chef tips
- Hydration: This dough is slightly wet; resist the urge to add too much extra flour. A tacky dough yields a better crumb.
- Steam is crucial: the first 8–12 minutes of steam let the crust expand before hardening; use a hot pan of water or an oven spritz.
- Sharp scoring matters: a lame or very sharp knife prevents drag and gives a better ear (the lifted crust along the score).
- Use a baking stone or inverted sheet to give immediate heat to the bottom of the loaf and improve oven spring.
- If you want less activity and more flavor, retard the first rise by refrigerating the dough for 8–18 hours — bring it back to room temp before shaping.
Recipe variations
- Garlic-herb baguette: brush with garlic butter after baking or fold minced roasted garlic into the dough.
- Seeded crust: brush loaves with water and roll in sesame, poppy, or mixed seeds before baking.
- Cheesy baguette: roll grated Parmesan into the dough or sprinkle on top before baking for a savory crust.
- Whole-wheat twist: replace up to 25–30% of the all-purpose flour with whole wheat, increase water slightly, and expect a denser crumb.
- Gluten-free: this recipe isn’t directly interchangeable; use a tested gluten-free flour blend and xanthan gum, and expect different hydration and handling.
Common questions
Q: How long does this baguette take from start to finish?
A: Active hands-on time is about 30–40 minutes. Total time including rises is roughly 2–2½ hours, or longer if you retard the dough in the fridge for flavor (8–24 hours).
Q: Can I use active dry yeast instead of instant?
A: Yes. If using active dry yeast, proof it in the warm water with a pinch of sugar for 5–10 minutes until foamy, then proceed. Use the same quantity (about 2¼ teaspoons).
Q: My crust goes soft after a day — how can I keep it crisp?
A: Store in a paper bag at room temperature for up to 2 days. To refresh, reheat in a hot oven (400°F / 205°C) for 5–10 minutes with a quick spritz of water.
Q: Can I make this ahead and bake later?
A: Yes. After shaping, you can retard the final proof by refrigerating the loaves (covered) overnight. Bring them to room temperature for 30–60 minutes before baking and allow them to regain slight puffiness.
Q: What if my dough feels too sticky to handle?
A: Lightly flour your hands and work surface, but avoid adding a lot of flour. A slightly sticky dough yields a better crumb. Stretch-and-fold during the first rise can help strengthen the dough without over-flouring.
If you want any tweaks — higher hydration, different baking times, or a gluten-free adaptation — I can walk you through adjustments step by step.
Easy Baguette
Ingredients
Main ingredients
- 4 cups all-purpose flour Can substitute up to half with bread flour for more chew, or use 10-20% whole wheat for nuttiness.
- 1.5 cups warm water Around 100-110°F / 38-43°C. Adjust if necessary.
- 2 teaspoons fine salt
- 1 packet instant yeast Approximately 2¼ teaspoons. If using active dry yeast, proof in warm water with sugar first.
Optional ingredients
- 1 tablespoon olive oil For a softer crust.
- 1-2 teaspoons sugar or honey For deeper browning.
- sesame or poppy seeds For topping.
Instructions
Mix the dough
- In a large bowl, whisk flour, salt, and instant yeast. Add warm water and stir with a wooden spoon until a shaggy dough forms.
Rest
- Let the mixed dough sit for 15-20 minutes. This relaxes the gluten and makes kneading easier.
Knead
- Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and slightly elastic.
First rise
- Place the dough in a lightly oiled bowl, cover, and let rise for 1-1¼ hours at room temperature, or until roughly doubled.
Shape
- Gently deflate the dough, divide into two or three pieces, pre-shape into loose cylinders, rest for 10-15 minutes, then roll each into a 14-16 inch baguette shape.
Final proof
- Place shaped loaves seam-side down on a parchment-lined baking sheet. Cover and proof for 30-45 minutes until puffy.
Preheat and prepare steam
- Preheat the oven to 475°F (245°C) with a baking stone or inverted sheet on the rack. Place a shallow pan on the bottom rack.
Score and bake
- Just before baking, score the loaves with a sharp blade. Slide them into the oven, pour hot water into the bottom pan to create steam, and bake for 20-25 minutes.
Cool
- Remove from the oven and cool on a wire rack for at least 30 minutes before slicing.