Same Day Baguette

4.90 from 111 votes

Sep 07, 2025

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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!

Two rustic baguettes rest on a white platter with slices nearby. A knife, a small dish of olive oil, and cream-colored ceramics are on the table, along with a beige cloth. The scene is light and inviting.

😍Why You’ll Love My Same Day Baguette
🗒️ Ingredients
👩‍🍳 How to Make My Same Day Baguette
🎩 Tips & Tricks
📓 Best served with
Commonly Asked Questions
Same Day Baguette Recipe

😍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.

A bowl of flour, a glass jug of water, a small bowl of active dry yeast, a small bowl of salt, and a small bowl of sugar arranged on a light gray surface.

🗒️ 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.

A hand stretches sticky bread dough upwards from a white mixing bowl on a light-colored surface.

👩‍🍳 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.

Three unbaked baguette loaves made from dough rest on a perforated baking tray lined with parchment paper, ready to be baked.

🎩 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.

A rustic baguette is partially sliced on a white marble board, accompanied by a knife, a beige napkin, a small bowl of olive oil, and a vase on a light surface.

📓 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

A hand with painted nails holds a slice of rustic bread above a platter with more bread loaves. White ceramic vases and a jug are in the background, with wheat stalks displayed in one vase.

Commonly Asked Questions

What does “stretch and fold” mean?

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!

🔪 What if I don’t have a bench scraper?

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.

Do I need a baguette tray?

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.

Why 450°F? Can I use a different temperature?

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.

Are there any ingredient substitutions?

For this recipe, because it is so exact, there really aren’t any substitutions.

4.90 from 111 votes