Same Day Baguettes
Crusty, bakery-style baguettes made from scratch in one afternoon, no overnight rest, no stand mixer required.
Servings 6 baguettes
Equipment
- Large mixing bowl
- Two forks
- Bench scraper
- Parchment paper
- Two sheet pans
- Sharp knife or kitchen scissors
Ingredients
- 4 cups bread flour
- 2¼ cups warm water 100–110°F
- 1 packet active dry yeast 2¼ tsp
- 2 tsp salt
- 2 tsp sugar
- Flaky salt for topping optional
Instructions
- Combine warm water, sugar, and yeast in a large bowl. Let sit 5–10 minutes until foamy.
- Add flour and salt. Mix until a shaggy dough forms with no dry flour remaining. Cover and rest at room temperature.
- At the end of hours 1, 2, and 3, do a stretch and fold: using two forks or your fingers, pull the dough from each of the four sides up and over to the center rotating the bowl as you go. Cover and let rise again after each round.
- After the hour 4 rise, scrape dough onto a well-floured surface and gently flatten into a rough rectangle.
- Use a bench scraper to cut the dough lengthwise into 4 to 6 strips, it will be pretty sticky so sprinkle extra flour on your workspace if needed.
- Roll each strip into a log about 12–14 inches long. Place on parchment-lined baking sheet.
- Cut 4 to 5 diagonal slits along the top of each baguette using a sharp knife or kitchen scissors. Sprinkle with flaky salt if desired before baking
- Place an empty sheet pan on the lowest oven rack and pour in 1 to 2 cups of water. Preheat oven to 450°F.
- Bake 20–25 minutes until deep golden brown. Cool on a wire rack for at least 10 minutes before slicing.
Notes
Do not add extra flour if the dough feels sticky. High hydration is what creates the open crumb and crispy crust. If too sticky to work with , place the dough in the refrigerator for 15-20 minutes and then shape the baguettes.
The water pan is not optional. Steam in the first half of baking is what creates a thin, crackling crust.
Baguettes are best eaten the same day. Reheat day-old loaves at 350°F for 5 minutes.
The water pan is not optional. Steam in the first half of baking is what creates a thin, crackling crust.
Baguettes are best eaten the same day. Reheat day-old loaves at 350°F for 5 minutes.
