How to Make This Easy Baguette Recipe
How to Make This Easy Baguette Recipe 🥖 is a easy French recipe that serves 4. 650 calories per serving. Recipe by Andy Hay on YouTube.
Prep: 12 hrs 20 min | Cook: 45 min | Total: 13 hrs 20 min
Cost: $0.62 total, $0.16 per serving
Ingredients
- 6 cups All-Purpose Flour (sifted)
- 2 teaspoons Salt (fine sea salt or kosher salt)
- 0.75 teaspoons Instant Yeast (active dry yeast can be used (increase to 1 tsp))
- 3 cups Water (room temperature (about 70°F/21°C))
Instructions
Combine Ingredients
In a large mixing bowl, add the flour, salt, and instant yeast. Pour in the water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms.
Time: PT5M
Ferment Dough Overnight
Cover the bowl tightly with plastic wrap and let it sit at room temperature (around 70°F/21°C) for 12‑14 hours, or until the dough has doubled in size and is covered with bubbles.
Time: PT12H
Preheat Oven
About 30 minutes before you plan to bake, preheat your oven to 460°F (240°C). If you have a convection setting, use it for an even crust.
Time: PT15M
Temperature: 460°F
Shape Baguettes
Unwrap the dough and dump it onto a well‑floured surface. Sprinkle a little extra flour on top, gently fold the dough over itself a few times, then divide it into 4 equal pieces. Roll each piece into a long, thin baguette shape, about 14‑16 inches long.
Time: PT10M
Prepare Baking Rack
Line the wire rack with parchment paper to prevent the dough from sticking. Place the shaped baguettes onto the parchment, leaving a little space between each.
Time: PT5M
Bake Baguettes
Slide the rack into the preheated oven and bake for 30 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom.
Time: PT30M
Temperature: 460°F
Cool and Serve
Remove the baguettes from the oven and let them cool on the rack for at least 15 minutes before slicing.
Time: PT15M
Nutrition Facts
- Calories
- 650
- Protein
- 20g
- Carbohydrates
- 130g
- Fat
- 2g
- Fiber
- 6g
Dietary info: Vegetarian, Vegan
Allergens: Wheat (gluten)
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (reduce water)
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Instant Yeast: Active Dry Yeast, Fresh Yeast (2g)
- Instead of Water: Filtered Water
Equipment Needed
- Large Mixing Bowl
- Plastic Wrap
- Bench Scraper or Dough Cutter (optional)
- Parchment Paper
- Wire Rack
- Oven
- Timer (optional)
Critical Steps — Do Not Skip
- Ferment Dough Overnight
- Shape Baguettes
- Bake Baguettes
Chef Tips from the Video
- Use bread flour instead of all‑purpose for a chewier crumb and a crisper crust.
- Create steam by placing a shallow pan of hot water on the lower rack during the first 10 minutes of baking.
Troubleshooting
Dough did not rise much after overnight fermentation
Make sure the yeast is fresh and the water was not too cold. Warm the dough to 75°F (24°C) for 30 minutes before covering if your kitchen is cool.
Crust is too hard or burnt
Reduce oven temperature to 440°F (225°C) and/or tent the loaves with foil after 20 minutes. Adding a pan of water to the oven creates steam and softens the crust.
Storage
Refrigerator: Store in a paper bag or loosely wrapped in a clean kitchen towel for up to 3 days.
Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Reheat directly in a 350°F oven for 10‑12 minutes.
Room temperature: Best eaten the same day; keep in a bread basket or paper bag for up to 24 hours.
Make-Ahead Tips
- Shape the baguettes, place them on parchment, cover loosely with a clean towel, and freeze. Bake from frozen, adding 5‑7 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of French baguettes in French cuisine?
The baguette is an iconic symbol of French daily life, dating back to the early 20th century when regulations limited bread weight and encouraged long, thin loaves that could be baked quickly in modern ovens. It represents French craftsmanship, simplicity, and the tradition of sharing fresh bread at every meal.
What are the traditional regional variations of baguettes in France?
While the classic Parisian baguette is made with wheat flour, water, salt and yeast, regional variations exist such as the "Baguette de Campagne" that includes a portion of whole‑grain flour, and the "Baguette Tradition" which uses a longer fermentation for deeper flavor.
How is a traditional French baguette typically served in France?
In France, baguettes are usually served warm, sliced and accompanied by butter, cheese, pâté, or simply used to mop up sauces. They are a staple at breakfast, lunch, and dinner, often placed on the table as a communal element.
What occasions or celebrations are baguettes traditionally associated with in French culture?
Baguettes are part of everyday meals but also feature in picnics, market stalls, and holiday gatherings such as Christmas and New Year’s, where they accompany charcuterie and cheese platters.
What makes this four‑ingredient no‑knead baguette special in French baking?
The recipe captures the essence of French baguette flavor with minimal effort, relying on a long, slow fermentation to develop gluten and flavor without kneading, making artisan‑style bread accessible to home cooks.
What are the most common mistakes to avoid when making four‑ingredient no‑knead baguettes?
Common errors include using water that is too cold, which slows yeast activity; over‑flouring the dough, which makes it dense; and under‑baking, which leaves a gummy crumb. Follow the rise time and bake at the high temperature for a crisp crust.
Why does this recipe use instant yeast instead of active dry yeast?
Instant yeast dissolves directly into the dough without needing to be proofed, which simplifies the no‑knead method and ensures an even rise during the long overnight fermentation.
Can I make these baguettes ahead of time and how should I store them?
Yes, you can shape the dough, freeze it on parchment, and bake from frozen. For fresh baguettes, store them in a paper bag at room temperature for up to 24 hours, or refrigerate in a towel for up to 3 days.
What texture and appearance should I look for when the baguettes are done?
The crust should be deep golden‑brown, crackly, and sound hollow when tapped on the bottom. The interior crumb should be open, airy, and slightly chewy.
What does the YouTube channel Andy Hay specialize in?
The YouTube channel Andy Hay focuses on approachable, home‑cooking tutorials that blend classic techniques with modern shortcuts, often featuring simple, ingredient‑light recipes for everyday cooks.
How does the YouTube channel Andy Hay's approach to French baking differ from other cooking channels?
Andy Hay emphasizes minimal‑ingredient, no‑knead methods that let home bakers achieve bakery‑level results without specialized equipment, whereas many other channels rely on more complex techniques and extensive ingredient lists.
Last updated: September 6, 2026
