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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.
I tried twice to make this today…with no success.
The first time, I sifted the AP flour and timed and measured everything exactly. It was a watery disaster. I tried pouring the dough into the baguette tray and it seeped through, so I trashed it. The second, I read a comment that suggested using some bread flour and AP flour. I did. And added more flour and tried to shape it. Gave up and poured it into the baguette pan. It seeped through less, so I tried baking it (“trusting the process”). Something resembling bread was the result, but not what I am hearing about. It was mentioned that the type of instant yeast matters…can someone share what they used. I would really like to be successful in this as it looks delicious in the videos!
Ugh Kathi! DON’T GIVE UP!! Lets figure this out…Did you use Instant Yeast? I usually use Fleischmanns Fast Acting. Let me know, Kat
Thanks for the reply, Kat! I truly appreciate it!I don’t want to give up because my husband scraped the “bread” from the baguette tray (it had seeped through a bit, so it was impossible to just pick up). It was delicious!!
Yes, I used Fleischmann’s Rapid Rise Instant Yeast Fast Acting. Expiration is Dec 2026. The flour was Gold Medal and I purchased it four days earlier. Used the proof function on my oven. I am going to try again today and cut the water to 1.5 cups to start and add more slowly before the first rise. Fingers crossed!
Do you use all purpose flour or bread flour?
It worked!! Delicious and a hit with my family! Thanks for the encouragement 😊
I MADE BREADDD!!! The best tasting homemade bread, using just a few ingredients – the way it should be – and absolutely delicious. My whole family was in awe of me. I’m so proud of my perfect bread babies!
YAYAY!!! You are officially a Baker now! So proud! XO, Kat
Trust the process!! I was worried the dough was a little too wet throughout the recipe steps. But after they were done baking, they were absolutely fantastic! Thanks for this delicious recipe!
Woohooo!! SO happy to hear you didnt give you! And that you loved the result. XO, Kat
I love homemade bread and have been experimenting with different non-sourdough recipes for the last couple of years. This is BY FAR my family’s favorite bread recipe and is on weekly repeat. It’s the perfect flavor balance… one loaf almost never makes it to the cooling rack because it is devoured as soon as it leaves the oven. Highly recommend and so easy to make (despite my mess lol). Thanks Kat for another on-point recipe!
Oh Amy! Im so glad you & your family love this recipe! I cant tell you how happy it makes me to read that this is your families favorite bread recipe! What an honor!!! xo, Kat
So easy and so tasty! Will continue to make often!
Yay Liz! So happy you enjoyed!! xo, Kat
Is there a 10-star option?? You hit this right out of the ballpark! WOW! I can’t wait to make this again and again. I never thought I could bake bread – or wanted to even, but this is a life-changing recipe! I’m a full-fledged baker now and will be bringing these baguettes to every table I sit at! SAME DAY makes this a homerun (I might have used different words if it wasn’t MLB playoffs right now – lol)!
Hahaha, oh Karen I love you! What a fun review to read!! And for having faith in my recipes!
xo, Kat
Must I use the baguette pans?
No, but the baguette makes your life much, much easier!! A cookie sheet also works. Good luck!
Once again Kat has done it!! This is the easiest, most delicious bread I’ve ever made. I’m so proud of myself (even though Kat deserves all of the credit!!). I can’t recommend this recipe enough. Go make it and impress all the people!
Nope, you are the baker so you are getting the credit!! Congrats, you now have a new title to add to your resume 🙂 xo, Kat
Scrumptious!! Thank you for the pan recommendation and recipe. Very easy! Off to try the Chicken Parm Meatballs next!
Hi Kaylen! So happy you liked it! Try the bread with the meatballs- incredible together. xo, Kat
Can the baguettes be frozen?
Yes, super easy! When you defrost, put under the faucet and get wet. This will help them crisp up in the oven. Good luck!