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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 ordered my pan last week so I could be ready when this recipe dropped. It did not disappoint! I am not someone who loves to cook or bake, but I really love warm bread. Warm baguettes and tomato soup tonight – no leftovers!
Hi Mary Beth! Dipped in warm tomato soup- is there anything better?! So glad you enjoyed! xo, Kat
I made this recipe yesterday and it turned out perfect! So nice not to have to spend time kneading the dough. Thank you so much!
I am going to make again as welcome home and get well gifts for friends this week. Would bread flour add any benefit? The baguette tray is a must, works great!
How do you recommend to store the leftover loaves? I wrapped in parchment and put into a baggie slightly open but started to get soft on outside.
Hi Sherry! So glad you enjoyed! I would just used AP flour. FOr leftovers, I would put in a baggie in the freezer. When you are ready to eat, take out of freezer and run under the faucet, getting it decently wet. Put in oven at 350 for about 10 min to get it nice and crispy! should be like new~! xo, Kat
Fantastic, simple and straightforward recipe that yields a delicious baguette! My 16 year-old daughter made this for us this afternoon and we devoured the bread. Excellent recipe, thanks for sharing! We will make again and again!
Hi Lauren! Thank you for sharing, so glad you all loved it! And extra impressed that your 16 year old made it!! xo, Kat
Made this today with my 7 year old son. It was so easy! The dough is definitely STICKY and I thought maybe we were doing something wrong but I trusted the process and went with it. Turned out perfect!! My son was so proud of himself and his twin brother said it tastes even better than the baguette from his favorite restaurant. I have a feeling we’ll be making this often!!
Ohhh this makes me so so happy! So glad you all enjoyed! xo, kat
I made a half batch to try it out….big mistake! It’s so delicious my hubby asked me to make it again tomorrow, and I likely will because it is so simple. I often think about homemade bread for dinner mid afternoon so this will be used….A LOT. Thanks cookie! 🍪
Haha, yes big mistake 😉 xo, Kat
😍😍😍 This recipe is amazing! It looks like I went to a local bakery and grabbed some bread! Absolutely amazing and so easy! The dough was WET and as someone who doesn’t bake bread a ton, I was a little worried, but trusted the process..and wow! Perfection! This will now be a regular thing in our house.. and I am going to make for my holifay gifts along with my jams and fruit butters!
What an amazing idea!! Perfect for holiday gift giving!! So glad you enjoyed. xo, Kat
I cannot believe I just made baguettes!! Omg – so simple and absolutely delicious. My family is floored and can’t stop eating them. The pan was a great investment because I’m DEFINITELY making these again. Thank you Kat!!
Woohoo!! Exactly what I wanted to hear~! Even tho you aren’t a seasoned baker, anyone can make! xo, Kat
This recipe could not be any easier to make. I’ll get better with shaping the more I make it but I’ve never baked bread so quickly and easily before and I tend to call myself “not a baker”. This will be a family recipe for the ages. Do not sleep on this recipe!! Thank you so much!
Ahhh, thank you for sharing! Love to hear that you found it approachable & easy to make! XO, kat
A very big thumbs up! Even a non baker like me can do it!
Woohoo!! Yay Jenifer, I love to hear it! xo, Kat
A very big thumbs up! Even a non baker like me can do it 🙂