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!

4-ingredient bread

All-purpose flour
Salt
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.

Serving

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:

Easy Homemade Crusty Baguette Recipe for Beginners!

Yield: 3 Baguettes

These bagueettes are made with 4 ingredients!! It takes 5 minutes to make the dough and another 5 minutes to shape them. So easy!! The bread has a crusty, bakery-style exterior and a light and airy interior.

Ingredients

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

Instructions

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.

Kali Orexi!

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dimitra says

November 28, 2024 at 12:30 am

It sounds like your dough might not be proofing fully during the second rise, which can lead to dense baguettes. Here are a few suggestions to help:

1. **Check the Dough’s Environment:**
Make sure the room isn’t too cool—bread dough loves warmth! Ideally, it should rise in a spot that’s 75°F-85°F (24°C-29°C). You can create a warm proofing environment by placing the dough in the oven with just the light on or near a bowl of warm water.

2. **Allow Enough Time:**
The second rise can take longer if the dough is under-proofed or the yeast is sluggish. Be patient and let the dough double in size. It may take an hour or more depending on your environment.

3. **Hydration Levels:**
If the dough is too dry, it won’t rise properly. Make sure your dough is adequately hydrated and slightly tacky to the touch.

4. **Steam for Browning:**
For a beautifully browned crust, add steam to your oven during baking. Place a pan of hot water on the bottom rack or spray water into the oven when the bread goes in.

5. **Adjust Baking Temperature:**
Ensure your oven is properly preheated to a high temperature (around 450°F/230°C) and use a baking stone or steel if you have one. These help with even heat distribution and browning.

6. **Check Your Yeast:**
If your yeast is old or not active, it may not rise well. Always use fresh, active yeast and proof it in warm water with a pinch of sugar to test it.

I hope these tips help you achieve light, golden-brown baguettes! Let me know how your next batch turns out. 😊

Comments

Jenny Andrews says

October 11, 2022 at 7:25 pm

Why do you use semolina flour? Wouldnt plain High grade flour be ok? Also could you use this recfipe to make around 12 bread rolls?

Thanks so much for this recipe…cant wait to try it

Barbara Delorge says

October 11, 2022 at 8:35 pm

Just made the baguette and it is awesome? So easy to follow. Did you have the restaurant in Spring, TX? if so, it was one of my favorite places to eat when I lived there. Now we are in the hills of Arkansas and Greek food is non-existent. I have learned to make my favorites.

- dimitra says
  
  December 5, 2024 at 2:46 am
  
  Thank you so much! I’m thrilled you enjoyed the baguette recipe—nothing beats homemade bread, right? 😊 And yes, I did have a restaurant in Spring, TX! I’m so touched that it was one of your favorite spots. It sounds like you’ve done an amazing job keeping the love of Greek food alive in the hills of Arkansas. I hope my recipes continue to help bring those flavors to your table! Thank you for your kind words and for sharing this with me. Warmly, Dimitra
  
Nancy says

October 18, 2022 at 8:55 pm

I am having difficulty with the second rise. My baguettes, as a result, are too dense and they don’t brown before getting done. Help! Any suggestions would be appreciated!

- dimitra says
  
  November 28, 2024 at 12:30 am
  
  It sounds like your dough might not be proofing fully during the second rise, which can lead to dense baguettes. Here are a few suggestions to help:
  
  1. **Check the Dough’s Environment:**
  Make sure the room isn’t too cool—bread dough loves warmth! Ideally, it should rise in a spot that’s 75°F-85°F (24°C-29°C). You can create a warm proofing environment by placing the dough in the oven with just the light on or near a bowl of warm water.
  
  2. **Allow Enough Time:**
  The second rise can take longer if the dough is under-proofed or the yeast is sluggish. Be patient and let the dough double in size. It may take an hour or more depending on your environment.
  
  3. **Hydration Levels:**
  If the dough is too dry, it won’t rise properly. Make sure your dough is adequately hydrated and slightly tacky to the touch.
  
  4. **Steam for Browning:**
  For a beautifully browned crust, add steam to your oven during baking. Place a pan of hot water on the bottom rack or spray water into the oven when the bread goes in.
  
  5. **Adjust Baking Temperature:**
  Ensure your oven is properly preheated to a high temperature (around 450°F/230°C) and use a baking stone or steel if you have one. These help with even heat distribution and browning.
  
  6. **Check Your Yeast:**
  If your yeast is old or not active, it may not rise well. Always use fresh, active yeast and proof it in warm water with a pinch of sugar to test it.
  
  I hope these tips help you achieve light, golden-brown baguettes! Let me know how your next batch turns out. 😊
  
Monica says

November 4, 2022 at 8:49 pm

Hello Dimitra! Can I use a rapid yeast instead of the regular? If so, how long should I let it rise for?
I have made so many of your dishes. They are the easiest and very delicious! Thank you for sharing your recipes and I love watching the videos!

- dimitra says
  
  November 24, 2022 at 4:34 pm
  
  Yes, you can use the rapid yeast. Let it rise for as long as it takes to double in volume 🙂 Enjoy!!
  
Karen says

February 10, 2023 at 12:19 am

How do you store them for next day use after they are baked? And by the way… O Mylanta these are so good!

Cindi says

July 4, 2023 at 1:00 pm

I made your recipe – doubled it – and it turned out fabulous!!! My husband and I finished off one loaf in the first 10 minutes!! The texture is perfect!

- dimitra says
  
  November 26, 2024 at 10:13 pm
  
  I’m so glad to hear that the recipe turned out fabulous! Doubling it is a great idea when the dish is that delicious! Thanks for sharing how it went—I’m sure it was enjoyed by everyone. Let me know if you ever try more variations or other recipes. Enjoy!
  
Joanna says

February 1, 2024 at 11:41 am

I love this bread – it is so quick and easy to make, and thankfully making it is easy to fit in around looking after my little girls. I’ve made these baguettes several times already, and they always come out perfectly, despite not having a baguette pan and having a dodgy oven 😅🥴 I always use 6g fresh yeast, and this time I used half a cup of wholegrain spelt flour to replace half a cup of white flour – the result was yummy.

Thank you, Dimitra – your recipes are great and I often use them to feed my family 😁👍🙏

- dimitra says
  
  November 25, 2024 at 9:46 pm
  
  Thank you for your kind words and thoughtful feedback! I’m so glad this bread fits easily into your routine and that you’ve had such great success with it—even without a baguette pan or a perfect oven! 😊 I love your idea of incorporating wholegrain spelt flour; it’s always fun to experiment with different flavors and textures. Hearing that my recipes help you feed your family truly warms my heart. Thank you for sharing, and happy baking! ❤️