These foolproof baguettes are the easiest homemade bread you’ll make. Ready in about 30 minutes, the recipe yields two hearty loaves with a soft, flaky interior and a crackling crust.
Soft and flaky inside, crisp and golden outside — this is a simple baguette recipe anyone can follow. No lengthy planning or long rise times required. It’s ideal for beginners and a great introduction to making bread from scratch.
These loaves are wonderful torn apart alongside pasta, cheese, or soup, or simply spread with butter or your favorite seasoned olive oil.
The recipe uses just five common ingredients you likely already have on hand.
Ingredients
To make these baguettes you will need:
- Water – Very warm water to activate the yeast without killing it.
- Yeast – One packet (about 2 1/4 teaspoons) active dry yeast.
- Sugar – A small amount to help activate the yeast.
- Salt – For flavor.
- Flour – All-purpose flour. Using a different flour will change dough texture and may require different amounts.
How to Make
Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the warm water, yeast, and sugar. Place the bowl in a warm spot (on top of the preheating oven or another warm area) for 10 minutes to allow the yeast to activate and become foamy.
After 10 minutes, stir in the salt. Add the flour half a cup at a time, mixing until the dough is soft but not sticky. Knead by hand until the dough is elastic, about 8 minutes.
Divide the dough into four even pieces and roll each into a long, thin rope. Pair two ropes and twist them together to form one loaf; repeat with the remaining two ropes to make a second loaf.
Place both loaves on a large baking sheet lined with parchment paper. You can bake immediately if you’re short on time, or let the shaped loaves rise for another 15–30 minutes in a warm spot.
Fill a large bowl with 3–4 cups of ice. Open the hot oven, place the baking sheet inside, then quickly toss the ice cubes onto the bottom of the oven and close the door. Do not open the oven for 15 minutes — the steam from the ice creates the crisp outer crust.
Bake until the loaves are golden brown, about 15–18 minutes. Remove from the oven and let cool briefly before serving.
Serve warm with butter or a simple seasoned olive oil for dipping.
Storing Leftover Baguettes
Homemade bread lacks commercial preservatives, so store it carefully. Wrap loaves tightly in foil to keep out air, then place the foil-wrapped loaves in a plastic bag. For short-term storage (a day or two), a paper bag or bread box works, but foil will keep the crust from softening too quickly.
Common Questions
How do I know when the dough is elastic?
Tear off a small piece and gently stretch it. If the dough thins and stretches without tearing, the gluten is developed and you can stop kneading. If it tears easily, knead a bit longer.
How can I tell if the yeast is activated?
Activated yeast will become foamy and bubbly after sitting in warm water with sugar for about 10 minutes. If it doesn’t foam, discard and try again with fresh yeast and properly warmed water.
Why didn’t my yeast activate?
- The yeast may be old or expired.
- The water temperature may have been too hot (killing the yeast) or too cold (not activating it).
Tips and Tricks
- Always check that the yeast is bubbly before adding the flour.
- Add flour gradually to reach a soft but not sticky dough—don’t dump it all in at once.
- Knead until the dough is stretchy and supple but avoid overworking it.
Recipe Summary
Crusty 30 Minute Foolproof Baguettes
recipe originally published December 4, 2015