Bake Irresistible Homemade Baguettes in One Day: A Simple Recipe for a Perfect Crust and Soft Interior
Imagine the intoxicating aroma of freshly baked bread filling your home! This incredibly easy recipe for homemade baguette lets you create a masterpiece with a wonderfully crunchy outside and a delightfully soft, airy inside, all within a single day. Best of all, it requires just four simple ingredients, including water.
There are few culinary delights as universally loved as warm, crusty bread straight from the oven. Picture this: you walk into your home, and the air is thick with that unmistakable, comforting scent of homemade bread. You open the oven door to reveal three golden-brown baguettes, their surfaces shimmering. As you break one open, a satisfying crackle echoes, promising pure perfection. You grab your finest olive oil, pour a generous amount onto a small plate, and dip a piece of that still-warm, fragrant bread. The combination of the fresh, warm baguette and the rich olive oil sends your taste buds into an immediate celebration. This isn’t just a dream; with this recipe, it’s a delicious reality you can achieve today.
The Journey to One-Day Baguette Perfection
For many years, baking authentic homemade baguettes often meant a multi-day commitment, primarily due to the need for a starter dough that requires extensive fermentation. While traditional methods yield incredible results, they aren’t always practical for a spontaneous baking craving. My inspiration for a quicker, yet equally delicious, method came from a talented Dutch blogger named Levine (her blog is in Dutch, but her recipes are gold!). I had previously adapted her rosemary baguette recipe, which, though superb in flavor, followed the two-day, starter-based approach.
However, when Levine introduced a new technique allowing for homemade baguettes in just one day, I knew I had to try it. The idea of achieving that coveted crunchy crust and soft interior without the extended waiting period was a game-changer for my baking routine. I made a few minor adjustments to her original timeframes, as doughs tend to rise a little differently in my kitchen environment, but the core principle remained. The result? A truly magnificent baguette, ready to enjoy from start to finish within a day. The memory of walking into my house after picking up my children from school, being greeted by that glorious homemade bread smell, and pulling three hot, perfectly baked baguettes from the oven, is a testament to the success of this streamlined method.
Achieving the Signature Crust and Texture
The hallmark of a great baguette is its crisp, golden crust and an open, airy crumb. This recipe incorporates specific techniques to ensure you achieve these desirable characteristics. Pay close attention to these tips for truly bakery-quality results:
- Use a Pizza Baking Stone: For an exceptionally crunchy crust, baking your baguettes on a preheated pizza baking stone is highly recommended. The stone’s high thermal mass absorbs and radiates heat evenly, providing a strong, consistent heat to the bottom of the dough. This rapid transfer of heat helps to set the crust quickly, resulting in a deeper golden color and a superior crispness. Always make sure your baking stone is thoroughly preheated in the oven before placing the baguettes on it.
- Strategic Dough Stretching: The method of stretching and folding the dough throughout this recipe isn’t just for shaping; it plays a crucial role in developing gluten and creating an even more pronounced crunchy exterior. By carefully stretching the dough, you align the gluten strands, which contributes to the baguette’s structure and its characteristic open crumb, while also promoting a thin, crispy crust during baking.
- Steam for Ultimate Crispness: Introducing steam into your oven during the initial baking phase is vital for achieving that thin, shatteringly crisp crust. Steam prevents the crust from forming too quickly, allowing the dough to fully expand before it hardens. This results in a lighter, airier interior and a wonderfully thin, golden crust that crackles with every bite. The simple trick of pouring hot water into a preheated baking dish at the bottom of the oven creates the necessary steamy environment.
Essential Preparation & Storage Tips for Your Baguettes
One of the best things about homemade bread is its versatility, and baguettes are no exception. Here are some smart ways to prepare and store your baguettes, ensuring you always have delicious, fresh bread on hand:
- Half-Baked for Freezing (Par-Baking): If you want to enjoy a fresh, warm baguette without the full baking process every time, consider par-baking them. Bake the loaves for only 15 minutes at the initial temperature – they will be pale and partially cooked. Let them cool completely, then freeze them in a sealed bag. When you’re ready to serve, simply bake them in a preheated oven at 440 degrees Fahrenheit (225 degrees Celsius) for another 15 minutes. This method is perfect for meal prep or unexpected guests, offering the taste of freshly baked bread in minutes. Par-baked and frozen baguettes can be stored for up to 2 months.
- Storing Leftover Baguettes: Should you have any baked baguette left over, store it in a sealed bag at room temperature for up to 2 days. To revive its delicious flavor and crisp texture, simply heat it in an oven at 320 degrees Fahrenheit (160 degrees Celsius) for about 5 minutes. The gentle warmth will bring back much of its original glory.
- Freezing Fully Baked Baguettes: You can also freeze fully baked baguettes for up to 2 months. Once baked and cooled, wrap them tightly in plastic wrap and then aluminum foil, or place them in a freezer-safe bag. To enjoy, thaw the frozen baguettes at room temperature, then bake them in an oven at 320 degrees Fahrenheit (160 degrees Celsius) for about 5 minutes just before serving. This will help to re-crisp the crust and warm the interior, making them almost as good as fresh.
- Bread Machine Ciabatta
- Homemade Nutella Twist Bread
- Povitica
Did you try this delightful baguette recipe? We’d love to see your creations! Tag #byandreajanssen on Instagram to share your beautiful homemade baguettes with our community. I regularly feature your most inspiring photos! If you enjoyed this recipe, please take a moment to leave a rating on the recipe card below. Your valuable feedback not only helps me improve but also guides other home cooks in their baking adventures.
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📖 Recipe: Easy One-Day Homemade Baguettes
RECIPE CARD
Andréa
Pin Recipe
Equipment
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A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
Ingredients
- 565 grams all-purpose flour
- 370 grams water , room temperature is key for yeast activation
- 2 teaspoons instant yeast , no need to activate separately
- 2 teaspoons fine sea salt
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Knead and First Rise (Autolyse and Initial Fermentation)
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In a large mixing bowl, combine the flour with the room temperature water. Use a sturdy spatula, a stand mixer with a dough hook, or your hands to mix until all the flour is fully hydrated and no dry pockets remain. The dough will look shaggy and slightly sticky at this stage, which is perfectly normal. This initial mixing is crucial for hydration and will aid in gluten development later.
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Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 20 minutes. This short rest, known as autolyse, allows the flour to fully absorb the water and the gluten to relax, making the dough much easier to knead.
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After the rest, add the instant yeast directly to the dough. Knead for 2 minutes to incorporate the yeast. Then, add the salt. Adding salt after the yeast helps prevent the salt from inhibiting yeast activity directly.
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Continue kneading for another 8 minutes, or until the dough becomes smooth, pliable, and elastic. If using a stand mixer, the dough should clear the sides of the bowl. If kneading by hand, it should pass the windowpane test (stretch a small piece thin enough to see light through it without tearing).
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Lightly grease a clean bowl with a neutral vegetable oil. Place the dough inside, then turn it once to ensure all sides are coated with oil. This prevents the dough from sticking and drying out during the rise.
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Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 45 minutes, or until it has visibly doubled in size. The exact time may vary based on your room temperature.
Second Rise (Folding for Strength and Structure)
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Gently remove the dough from the bowl onto a lightly floured surface. Using the palm of your hand, gently flatten and stretch the dough into a rough rectangular shape. Take the top edge of the rectangle and fold it towards the center. Then, take the bottom edge and fold it up to meet the top folded edge, creating a simple letter fold. This step helps to strengthen the gluten network.
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Return the folded dough to the greased bowl, cover it, and let it rise again for another 45 minutes, or until it has approximately doubled in size. This second rise further develops flavor and texture.
Forming Your Baguettes (Pre-Shaping and Resting)
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Lightly sprinkle flour on your clean working surface to prevent sticking.
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Carefully transfer the risen dough onto your floured surface. Divide the dough into three equal pieces. Gently shape each piece into a loose ball, then place them on the counter. Cover them with a kitchen towel and let them rest for 20 minutes. This resting period, known as bench rest, allows the gluten to relax again, making final shaping much easier.
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Take one dough ball and, with the palm of your hands, gently flatten it into a rectangle. Fold the top edge of the rectangle down towards the center. Using your fingertips, firmly seal this seam to create tension.
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Now, take the bottom edge of the rectangle and fold it up to the center, pressing the seam firmly with your fingertips once more. Finally, take the entire folded top section and fold it over towards the bottom, sealing the final seam tightly with your fingertips. The dough will stretch slightly during this final fold, creating a taut surface. This meticulous sealing is key to a good baguette shape and crumb.
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Place the shaped dough on the counter with the seam facing upwards. Cover it with a kitchen towel and let it rest for 30 minutes. This allows the dough to relax before its final shaping into long baguettes.
Prepare the Baguettes and Third Rise (Final Shaping and Proofing)
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Repeat the entire folding process for each dough piece: Gently push the dough into a rectangle with your palms. Fold the top edge to the center, firmly pressing the seam with your fingertips. Next, fold the bottom edge to the center, pressing the seam again. Finally, fold the top half over the bottom half, stretching the dough slightly and sealing the seam tightly with your fingertips. This double-folding creates a strong, even structure for your baguettes.
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Now, gently roll each piece of dough under the palm of your hand, moving your hands outwards from the center. Apply gentle, even pressure to lengthen the dough into the classic baguette shape, aiming for a length that fits your baking sheet. Work quickly but carefully to avoid tearing the dough.
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Line a baking sheet with parchment paper. Carefully transfer one shaped baguette onto the parchment paper.
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Repeat the shaping procedure for the remaining two baguettes. When placing them on the baking sheet, ensure there’s enough space between them. For optimal separation and a beautiful shape, create small “pleats” of parchment paper between the baguettes. This method prevents them from sticking together as they rise and expand.
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Cover the baguettes loosely with a kitchen towel or plastic wrap. Let them rise for a final hour in a warm place. This final proofing is crucial for a light and airy interior.
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About 30 minutes into the final rise, preheat your oven. Place a baking tray with standing borders (or a cast-iron skillet/baking dish) on the very bottom rack of your oven. This will be used to create steam.
Baking Your Golden Baguettes
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Preheat your oven to a high temperature of 465 degrees Fahrenheit (240 degrees Celsius). Ensure it’s fully preheated, especially if you’re using a pizza stone, to ensure maximum initial heat.
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As the final hour of rising comes to an end, bring about 1 cup (200 ml) of water to a rolling boil. This boiling water is crucial for creating the steam needed for that perfect crust.
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Just before baking, use a sharp pair of kitchen scissors to make a few diagonal cuts (known as ‘scoring’ or ‘slashing’) across the top of each baguette, about one-third of the way deep. These cuts allow the bread to expand properly in the oven, preventing uncontrolled tearing and contributing to a beautiful rustic appearance.
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Carefully transfer the baking sheet with your scored baguettes into the preheated oven. Immediately and cautiously pour the boiling hot water into the preheated baking tray/dish at the bottom of the oven. This rapid creation of steam will give your baguettes that desirable crunchy, golden crust. Close the oven door quickly to trap the steam.
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Bake the baguettes for approximately 25 minutes, or until they are beautifully golden brown and have a firm, crispy crust. Keep an eye on them, as oven temperatures can vary.
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Carefully remove the baked baguettes from the oven. To check for doneness, gently tap the bottom of a baguette; it should produce a hollow sound, indicating it’s fully baked through. Transfer them to a wire rack to cool slightly before slicing and enjoying. The cooling process is important as it allows the internal structure to set.
Notes
- For an extra crunchy outside, consider baking your baguettes on a pizza baking stone. This stone should be preheated in the oven for at least 30-60 minutes to reach the optimal temperature.
- The stretching and folding techniques used in this recipe are essential for developing strong gluten, which contributes significantly to an even crunchier outside and a beautiful, open crumb inside.
Nutrition
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