This post may contain affiliate links.
The recipe you’ve begged and pleaded for is finally here…I’m calling it Same Day Baguette, because I wanted you to be able to mix, bake, and eat it all in the same day. No overnight rise, no days of planning. Just delicious bread, same day, made by YOU.
I have been testing this for months (as in almost 20 months to be exact) and I finally believe we have hit perfection! I am beyond excited to share this recipe with you, because I am quite certain, it is going to knock your socks off!!!
It is crispy & crusty on the outside, soft chewy interior with gorgeous airy pockets. I love to slather a piece with a good butter right when it comes out of the oven & top with a sprinkle of flaky sea salt. This right here is my love language!
The possibilities with this baguette are endless. I love to serve alongside soups or salads, or on an appetizer board with grilled veggies and whipped feta. My family loves tuna melts & I recently made them for dinner using the baguette and they were out of this world!
😍Why You’ll Love My Same Day Baguette
Making bread can be very intimidating and I wanted to make it completely approachable for the everyday home cook. No fancy equipment. No complicated steps. Just easy & delicious.
You can mix, bake, and enjoy it all in the same day. No overnight rise. No stress. Just warm, crusty delicious bread on your table, that will be devoured in minutes.This recipe is easy enough for beginners, but the results are brag-worthy.
🗒️ Ingredients
Instant Yeast– This is the magic that makes the dough rise fast. Instant yeast doesn’t need to be activated in water first, it goes straight into the flour and starts working quickly!
Sugar
A touch of sugar helps feed the yeast and encourages a strong rise. It also contributes just a hint of sweetness to balance the flavor of the crusty bread.
All-Purpose Flour
The base of your baguette! All-purpose flour gives the dough a great balance between softness and structure. For chewier texture, you can sub in some bread flour.
Kosher Salt
Essential for bringing out the flavor of the bread and controlling the yeast. Don’t skip it, it’s what keeps your bread from tasting flat or bland.
Warm Water
Water activates the yeast and hydrates the dough. Make sure it’s warm to the touch (around 105°F–115°F), not hot, so it doesn’t kill the yeast.
👩🍳 How to Make My Same Day Baguette
🥣 Mix dry ingredients then add in the water and mix with a wooden spoon. It should look like a loose & sticky bread dough, don’t worry this is what you want.
🥄 Add sugar, Kosher salt, and then AP flour and mix with a wooden spoon.
⏲️ Cover and let sit for 30 minutes.
⏲️ Stretch and fold it on itself in the bowl, cover and rest again for 60 minutes.
🫧 When it has risen and is bubbling, very gently turn out onto a generously floured surface.
✂️ Cut in three with a bench scraper.
🌀Twist a bit and place in baguette trays, shaping lightly.
⏲️ Bake for 25-30 minutes at 450.
🎩 Tips & Tricks
For a Dough-Rising Trick, Use Your Oven Light! During both resting periods, I like to create a cozy little spa for my dough by placing the covered bowl inside the oven with just the oven light turned on. Don’t turn the actual oven on, just the light. That small amount of heat from the bulb provides the perfect gently-warm, draft-free environment that helps the dough rise beautifully. Just cover your bowl with a kitchen towel, tuck it into the oven, and let the light do the rest.
📓 Best served with
- Good Butter and Flakey Sea Salt
- A delicious creamy soup such as my Creamy Roasted Tomato Soup or Butternut Squash and Garlic Soup
- On a Cheese and Charcuterie board next to a whipped feta with hot honey
Commonly Asked Questions
Great question! It’s a technique to build structure in wet doughs. Reach under the dough, gently stretch it upward, then fold it over onto itself. Rotate the bowl and repeat 3–4 times. It helps create that airy, open crumb without kneading. The dough should look like loose and sticky bread dough, don’t worry this is what you want!
No problem—you can use a sharp knife or even kitchen scissors (oiled or floured) to cut the dough into three sections. A bench scraper is just handy for keeping the shape and not deflating the dough too much.
I would highly recommend using one. A baguette tray gives structure and keeps the dough from spreading too much. I have had a lot of luck with this baguette tray & swear by it. If you don’t have one, shape the dough and bake on a parchment-lined sheet pan. You can place rolled-up foil or a clean kitchen towel between the loaves to help them hold shape during the rise.
450°F gives you that signature crispy crust. If your oven runs hot, you could try 425°F and extend the bake time by 5–10 minutes. Just make sure the loaves are golden and sound hollow when tapped.
For this recipe, because it is so exact, there really aren’t any substitutions.
Same Day Baguette
Equipment
- 1 Baguette Tray (with three baguette loaf holders)
Ingredients
- 2 tsp Instant Yeast
- 1 tsp Sugar
- 4 Cups All Purpose Flour
- 2 tsp Kosher Salt
- Warm Water
- Flaky salt (optional)
Instructions
- Mix sugar, flour, salt, and yeast with a wooden spoon. Add in 2 1/4 cups of warm water and mix to combine. It should look like a loose and sticky bread dough, don’t worry. It should be. If the dough doesn't look very wet, add in another 1/4 cup of warm water. I usually use 2 1/2 cups of warm water, personally.
- Cover and let sit for 30 minutes.
- Stretch and fold it on itself in the bowl, cover and rest again for 60 minutes.
- When it has risen a lot and bubbling, very gently turn out onto a generously floured surface. The dough will be very wet, so be generous with flouring the surface, your hands, and the bench scraper.
- Cut in three with a bench scraper.
- Twist the dough, stretching gently lengthwise as you do, so it almost fills the baguette tray. Place each loaf in the baguette trays. I often sprinkle with flaky salt now, this optional, but it's a nice salty crunch on the top of the loaves.
- Bake for 25-30 minutes at 450 degrees.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
FAVOURITE BAGUETTE RECIPE!!!! I made them once in January and I loved them. Then the other day couldn’t remember which recipe I had used, found another and it wasn’t the same. I stumbled on yours again next day and decided I needed to remake bread.
This recipe was incredible!! I made it 1 1/2 times, and it was SO GOOD. We got so many compliments. I split them into smaller little baguettes and they were the perfect bites!!! Thank you!!!
First time making this recipe and it turned out great! Thank you!
These turned out perfect! So yummy!
Made this two day in a row! Great recipe!
Straightforward to make, and a fab result! I made half the recipe (in case I botched it!). The dough is extremely wet. Proofed it in the oven with the oven light on as suggested by Kathleen. The first round of stretch and fold was messy, but during that first round after the 4th time lifting the dough, it became ‘drier’ and stretchier; easier to work with. The next round of stretch and fold was fine. I baked it at 425F because my oven goes wonky around 450F, and added 5 min to the baking time. I rotated the tray half-way through the baking time and tossed an ice cube into the tray to create some steam and crisp up the crust. Internal temp of the baguette when it came out was 390F/200C. It was crispy on the outside and bubbly soft on the inside. Delicious! Highly recommend!
I am surprised how wet the dough is! It wouldn’t even stretch and fold. I added another cup of flour, and it’s resting….
I’ll try the recipe again, but next time I’ll not use 2 1/4 cups of water.
Is there a misprint in the recipe? Just wondering.
I made this with bread flour not AP and used a scale to measure the flour to 500g not 4 cups. Seems to be the right amount of water to me. Used 2 1/4 cup of warm water.
If after the 60 min, I can’t bake it right away. Should I put it in fridge or how long can I let it sit on counter?