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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.
Just Made these this morning. I am not a baker so I was concerned. They turned out perfect! My husband and I ate almost a whole loaf out of the oven. That is saying a lot considering he rarely eats bread! I will be making these again!
Haha, I love to hear it! SO glad you tried it and now you can say you are officially a Baker 😉 xo, Kat
Wow, what an stress-free recipe! The baguettes may not look pretty yet, but they are absolutely delicious. Thank you so much for sharing such a great recipe.
Haha, you should have seen the first few that I made! The more you make them, the more you will perfect your technique 🙂 xo, Kat
I plan to buy the baguette trays this week and make this bread this weekend. Was wondering if I can freeze the bread? There is just two of us and thought I may be able to freeze one of the loaves for another time. Thank you!
You absolutely can.
When you defrost it to eat, run it under water from the sink and then bake for 7-10 minutes it’s crusty and tender again.
I’ve made this three times now and I know there will be many more baguettes in my future. It’s so easy and so very delicious! What I’ve learned is that there’s a big difference between using regular salt and KOSHER SALT. The taste difference is notable. This is mentioned in the recipe notes/tips, but in the recipe itself it reads only “salt”. So if you are browsing comments and thinking about making it, note this tip. I missed this detail one time and won’t do it again.
Yes, Kosher Salt! Thank you for pointing that out! So glad you enjoyed!! xo, Kat
So easy! Delicious, perfect crunch with soft center! Going to be on repeat for sure!
Love to hear it Kathryn! Thank you for sharing. XO, Kat
I whipped these up this morning to bring for a friend’s birthday/housewarming. I was nervous the whole time since the dough seemed so wet and I wasn’t able to really shape them well- was planning my backup to bring instead. They may not be as pretty as Kat’s, but they are DELICIOUS!! The baguette pan was also a winner here. I can’t believe this was so easy! Already gave 2 loaves away and ate the third, so will have to make another batch tomorrow and am not daunted by it!
Woohoo!!! So glad to hear that you stuck with your gut and finished them. Appearance doesnt matter when they are cut up in a bread bowl! And guess what- the more you make them, the “prettier” they will be! xo, Kat
This was so easy, delicious and fun! I wasn’t expecting it to go so well on the first try. I can’t wait to make more.
Yay Maddie! So glad you tried it! And the more you make, the more you perfect your technique 🙂
xo, Kat
The best thing I’ve ever made ! Seriously, a crowd pleaser. Easy to follow for a baking novice like me ! Get the baguette pan.
Stop! They best thing!? Really! I am seriously so honored! Xo, Kat
My first time making baguettes, and they turned out great! The loaf sizes weren’t even but oh well. I ate half of one straight out of the oven with butter, couldn’t help myself. I don’t know how to act around fresh bread. Had to give the rest away lest I eat it all too. Will definitely make these more in the future!
Haha, I dont know how to act around fresh bread either!! I am so weak! Love to hear you enjoyed the recipe 😉 xo, Kat
YUM! I had some trouble the first time I made this – the dough was so loose and sticky, I couldn’t form it and it fell through the holes of my baguette pan, sticking terribly (see previous comment).
This time I used a heavy hand with the flour, scooping with the measuring cup instead of fluffing and sprinkling like I usually do. I also used 1/4 bread flour and 3/4 AP flour and 1/4 cup less water. I could stretch and fold it and then later twist it, neither of which I could do the first time. It came out beautifully and so delicious! Will definitely be making this again (especially since we devoured the first baguette in minutes…)! Thanks, Kat!
I just had the same issue. Followed the recipe exactly, let it rise in the oven with the light on etc. There is definitely too much water, the dough is like a loose oatmeal.
I used expensive flour from Italy, what a waste.
Oh Meg- I value your comment so much! Thank you for not giving up, and trying it again. This is so interesting that the original measurements were so off for you the first time. Will look into this in future testings…so happy to hear you have found your sweet spot though! xo, Kat
This recipe is unbelievable! I had so much fun making it, it’s delicious, and I’m thrilled it makes three individual baguettes! This will be a staple in our house! We are not necessarily bread at every meal people, but this recipe will be a staple in our home! I can’t wait to share with friends and neighbors! I wish I could give this five hundred stars! Thank you so much for all of your hard work and generosity Kat!! It’s truly an incredible, game changing recipe!
500 stars!? Im so honored Elise!!! Love that you love this recipe as much as I do. XO ,Kat