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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 have made these baguettes multiple times and every time I take them out of the oven I feel like a magician! They are so much fun to make and share with family and friends.
I am so happy to hear it Sue! Be sure to add magician to your resume 😉 XO- Kat
I freaking made baguettes!!! It took me 2 tries- first batch the dough was too wet to handle ( I used 2 1/2c water as you mentioned on Instagram) but the second batch I did 2 1/4c water and it was much better. The flaky sea salt on top is just the bees knees. My husband gave me a fist bump after his first bite and now my whole family is getting baguettes gifted. Sorry not sorry!
hahaha, ,oh caroline! I too am giving you a fist bump!! Isn’t it just the best?! So happy you all are enjoying. XO, Kat
🍪 I made this and used organic Italian flour. They came out great! Will definitely be making again. What is the best way to store the baguettes?
I love to hear it Tamara!! I would wrap them in aluminum foil and put in the fridge for a few days. Or if it is going to be longer, I would freeze them in ziplock bags. XO, Kat
I’m not sure if others just don’t weigh ingredients by grams? But this dough was extremely sticky and difficult to work with. I had to add several more tablespoons of flour to even have a dough close to being able to stretch and fold properly. I made bread (both yeast and sourdough) often and this loaf is >100% hydration and very difficult to work with. I’ll be using a different recipe going forward.
Hi SP! So sorry to hear you had difficulties with the dough. As I say, trust the process…the dough will be sticky, but once you put it in the baguette pan & bake, it coumes out great everytime!
🍪 I have made these baguettes multiple times and every time I take them out of the oven I feel like a magician! They are so much fun to make and share with family and friends.
Fantastic, easy and second day in a row that I am making these!
Woohoo, Terri!! Love to hear it! XO, KAt
Delicious!
Excellent recipe! Delicious!
Hi Pam!! I love to hear it!! XO- Kat
Thank you Kat! I make fresh homemade baguettes on a weekly basis now because it’s so easy and delicious! My family devours them every time.
Oh Jenny, this makes me so so happy to hear!! XO- Kat
This recipe far exceeded my expectations. It was incredibly easy for someone who has never baked break or made pastry before. The results were beautiful and delicious and a hit with the whole family. Perhaps the biggest win is that my son who has a severe nut allergy can finally enjoy a delicious baguette! Thank you, Kat, for your efforts to bring this recipe to us and make bread accessible to all.
Anne!!! It absolutely thrills me to read your message! I am so happy that your entire family is able to enjoy the baguette together!! Xo- Kat
🍪 I have never baked bread in my life. This is the absolute 💯 best recipe. This has given me so much confidence. I recently baked some for my husband’s co-workers and they didn’t believe it was homemade. That made me feel so successful. Thank you, Kat for the ultimate baguette recipe!!
Oh Karin!! It absolutely thrills me to hear your successes! Happiest Holidays to you! XO, Kat