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Baking

Baguette (The Easiest Recipe)

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A homemade baguette is a delightful treat! Even better, this recipe needs just four simple ingredients and no kneading at all.

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Baguettes are perfect for any occasion. Whether it’s paired with soups, salads, or hearty roast dinners, freshly baked bread is always a welcome addition to our table.

Baking baguettes can be a time-consuming process, but with this no-knead recipe, you can save time without sacrificing flavor. Best Ever Moist Zucchini Bread Recipe We’re obsessed with the chewy interior and crispy crust—just like the baguettes we enjoyed on our last family trip to Paris!”

What is Baguette?

If you’ve dined at a French restaurant, chances are you’ve sampled this iconic bread. A baguette is a long, thin loaf of French bread known for its crisp crust and chewy center. Additionally, made with just four simple ingredients – water, flour, salt, and yeast – its purity is unmatched. Homemade Rice Bread Recipe

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How Do You Make Baguettes From Scratch?

This method is the simplest way to make a baguette and is also my personal favorite. Follow these easy steps to perfect the loaf every time:

  • Mix the dry ingredients together and add water. Afterwards, cover with plastic wrap and let it sit overnight (up to 20 hours) on the countertop in a well-oiled bowl.
  • Generously flour your hands and baking sheet.
  • Shape the dough into a baguette (about 12 inches long) and let it rise in a warm place for 1-2 hours.
  • Bake in the oven for ten minutes with a pan of boiling water on the bottom rack. Remove the water and bake until golden brown.
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DON’T PANIC! The dough will be very sticky, and that’s perfectly normal. To make handling it easier, ensure your work surface is well-floured or periodically wet your hands during the shaping process. Using a dough scraper can also help manage the dough more easily.

Tips for the Best Baguette

  • Use the right flour. Additionally, for the best texture, opt for flour with a higher protein content. Some of my favorites include King Arthur and Bob’s Red Mill. Generally, any Canadian brand typically fits the bill.
  • Score the top with a very sharp knife. Indeed, scoring, or slicing, the top of your baguettes isn’t just for decoration. When you shape your bread, you create a very taut surface. If you don’t score the top, the heat in the oven 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 multiple loaves at once and freeze a few for later. Reheat them in the oven, and they will be just as good as freshly baked bread!
  • Make sure your yeast is fresh. Indeed, over time, active yeast deactivates and loses its ability to make your bread rise and fluff. Always check the label to ensure it’s not expired!
  • Don’t skip the steam bath. Indeed, the steam bath is crucial for making the outside of your bread crusty. It’s well worth the extra step!

How to Shape The Baguette

Shaping a baguette properly is key to achieving the perfect texture and appearance. Additionally, here’s a quick guide to help you shape your baguette:

1. Prepare Your Work Surface

  • Flour Generously: Ensure your work surface is well-floured to prevent sticking.
  • Flour Your Hands: This will help handle the sticky dough.

2. Divide the Dough

  • Divide Evenly: Use a dough scraper or knife to divide the dough into equal portions.

3. Pre-Shape the Dough

  • Gently Flatten: Flatten each portion into a rough rectangle.
  • Fold and Press: Fold the top third of the dough down and press gently. Afterwards, fold the bottom third up over the first fold and press again.

4. Roll into a Cylinder

  • Start Rolling: From the top, roll the dough into a tight cylinder, pressing gently.
  • Seal the Seam: Pinch the seam closed to hold the shape.

5. Shape the Final Baguette

  • Lengthen the Dough: With both hands, roll the dough back and forth to lengthen it to about 12 inches (30 cm).

6. Final Rise

  • Rest and Rise: Place the shaped dough on a floured surface or parchment-lined baking sheet. Afterwards, cover and let rise for 1-2 hours.

7. Scoring the Dough

  • Sharp Knife or Lame: Make three to five diagonal slashes along the top of the dough to control expansion during baking.

8. Baking

  • Preheat Oven: Preheat to 475°F (245°C).
  • Steam Bath: Place a pan of boiling water in the oven for steam.
  • Bake: Bake for 10 minutes with steam, then remove the water and bake until golden brown, about 10-15 more minutes.

With these steps, you’ll shape beautiful, delicious baguettes. Happy baking!

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Serving Baguette

I probably don’t need to tell you how to enjoy a baguette, but here are some of my favorite ways to serve it:

  • With Butter or Olive Oil: Enjoy it with European-style butter like Pulgra or Kerrygold, or dip it in high-quality olive oil.
  • Smoked Salmon Dip: This 15-minute recipe is super easy and comes with an instructional video featuring me and my husband, Tim!
  • With Raspberry Jam: Our simple recipe requires only three ingredients, and our boys love it.
  • With Borscht: Pair a toasty piece of baguette with our schavel borscht, especially during sorrel season.
  • Steak Sandwich: Treat yourself to a delicious steak sandwich.
  • Bruschetta: Celebrate summer with bruschetta made from fresh farmer’s market tomatoes.
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FAQ

Why are my baguettes flat?

When shaping the baguettes, make sure to use plenty of flour to help shape them successfully. Ensure both your work surface and hands are well-floured. Keep folding the dough until you achieve a tight, skinny log or baton shape.

Why is the dough sticky or wet?

Rest assured, it’s perfectly normal for the dough to be very sticky and wet since this is a high hydration dough. When shaping the dough, additional flour is necessary. Make sure to have well-floured hands and surface to shape the baguettes successfully.

What should I do if my dough is rising faster than 12-20 hours?

This dough requires sufficient time to rise due to the small amount of yeast used. The longer it rests, the better the final texture and flavor. If you live in a warmer, more humid climate, you may notice that the dough rises faster. In such cases, the rising time may be closer to 12 hours. If needed, you can place the dough in the fridge for the remaining rising time.

Why is the crust so hard?

Baguettes are famous for their crispy, golden crust. If you prefer a softer crust, wrap your freshly baked baguettes in a clean kitchen towel after they come out of the oven.

How many baguettes does this recipe make?

This recipe can produce anywhere from 2 to 6 baguettes, depending on your preferred size.

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No Knead Bread-Baguette

Indulge in the delight of homemade baguette! Plus, this recipe demands just four basic ingredients and zero kneading.
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Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Servings
Calories: 230kcal

Ingredients

  • 6 cups of all-purpose flour adjust as needed depending on the brand
  • 3 cups of lukewarm water
  • 2 teaspoons of yeast
  • 2 teaspoons of salt

Instructions

  • The night before, mix all ingredients. Start by combining the dry ones, then add water. Stir until dough forms. Cover with plastic wrap and let it sit on the countertop for 12-20 hours.
  • The next day, expect the dough to be wet, sticky, and bubbly. Flour your hands and the baking sheet generously.
  • Shape the dough into baguette shapes, adding more flour to your hands if it sticks. You can make at least 2-3 baguettes. For shaping tips, refer to a tutorial. Place the shaped dough on a baking sheet, sprinkle with flour, score the top with a sharp knife, cover with a towel, and let it rise in a warm place for 1-2 hours.
  • Preheat the oven to 450°F with two shelves. Fill a deep baking pan with 2 cups of hot boiled water and place it on the lower rack. This will create a crispy crust. Put the bread on the middle rack. After 10 minutes, remove the water from the oven. Continue baking the bread for another 30 minutes or until golden brown.
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Nutrition

Sodium: 392mg | Calcium: 11mg | Sugar: 1g | Fiber: 2g | Potassium: 73mg | Calories: 230kcal | Saturated Fat: 1g | Fat: 1g | Protein: 7g | Carbohydrates: 48g | Iron: 3mg

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