Only 4-ingredients and 10 minutes of your time for better than bakery baguettes!
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My easy homemade crusty baguette recipe for beginners is so simple you only need four ingredients and ten minutes. The no-knead dough takes a few minutes, and a slow rise helps the baguettes turn out better than most bakery breads. You’ll have an even better version of bakery-style crackling crust with a soft, light, and airy inside. You don’t even need bread flour! And you know I don’t typically recommend extra kitchen gadgets. However, you’re going to make these baguettes every week now. So, here’s my favorite baguette pan. Don’t waste your money on expensive ones… I made that mistake, so you don’t have to!
Why you’ll make these every week
- Only four ingredients
- Ten minutes of hands-on time
- Crisp, crunchy crust
- Soft, airy bread center
- Super easy homemade crusty baguettes with simple ingredients that you can even make ahead!
- All-purpose flour
- Lukewarm water –I keep some on hand in case the dough is too dry
- Active dry yeast
- Semolina flour
Making my Easy Homemade Crusty Baguette Recipe for Beginners
- In a large bowl, whisk together the flour and salt.
- Add the water and yeast and stir until dough is formed. (Add a little more water if necessary. This dough should be moist and sticky.)
- Cover the bowl and set aside to rise for 12-15 hours at room temperature.
- Preheat the oven to 475 °F, 250 °C.
- Lightly flour your work surface and dump the dough over it.
- Roll the dough in the flour to coat it.
- Divide the dough into three equal portions and roll each out into a 14-inch (35 cm) rope.
- If using a baguette pan, sprinkle the top of the ropes with semolina flour and then transfer them top-down on the pan. (The bottom of the baguettes should have semolina flour.)
- If using a sheet pan, line it with parchment paper and sprinkle semolina flour on top. Place the baguettes on top.
- Cover them loosely with a kitchen towel and set aside to rise until puffed and almost doubled in size -45-60 minutes.
- Cut some slits on top of each loaf and brush generously with water.
- Bake for 20-25 minutes or until deep golden.
- Allow the bread to cool for 10-15 minutes to set.
Make ahead or a double batch
I encourage you to make an extra batch every time you make this recipe. It will still only take five minutes to make the dough, and you can store half for later in the week. Once the dough rises, keep what you aren’t using in the refrigerator wrapped tightly in plastic for up to 5 days. The longer it sits in the fridge, the tangier it will get, almost like a sourdough flavor. Plus, it will develop more air bubbles every day, making the inside of your baguettes even lighter.
The best way to serve these baguettes is with some olive oil for dipping. Maybe add some olives and feta. It’s perfect for dunking in soup or stew, but baguettes will go with any meal. Dip it into my Lemony White Bean & Chicken Soup, Instant Pot Greek Lentil Soup, or Baked Harissa Lamb Stew. If you prefer to serve it alongside a meal, try one of my 3 Quick & Easy Mediterranean Dinners! Kali Orexi!
More Bread Recipes:
- 3 and 1/2 cups (490g) all-purpose flour
- 1 and 1/2 teaspoons salt
- 1 and 1/2 cups lukewarm water
- 1 teaspoon active dry yeast
- semolina flour
In a large bowl, combine the flour and salt and whisk together.
Add the water and yeast and knead until a dough is formed. Add a little more water if necessary. This dough should be moist and sticky.
Cover the bowl and set aside to rise for 12-15 hours at room temperature.
Preheat the oven to 475 °F, 250 °C.
Lightly flour your work surface and dump the dough over it. Roll to coat it in flour.
Divide the dough into 3 equal portions and roll each one out to a 14-inch (35 cm) rope.
If using a baguette pan, sprinkle the top of the ropes with semolina flour and then transfer them top -down on the pan. The bottom of the baguettes should have the semolina flour.
If using a sheet pan, line it with parchment paper and sprinle semolina flour on top. Place the baguettes on top.
Cover them loosely with a kitchen towel and set aside to rise until puffed. Almost doubled in size. 45-60 minutes.
Cut some slits on top of each loaf and brush generously with water.
Bake for 20-25 minutes or until deep golden.
Allow the bread to cool for 10-15 minutes and serve.
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