The easiest baguette bread recipe I've ever seen! No kneading, no folding. 100% guaranteed.

Ingredients

• 300 ml Water (lukewarm, about 30°C to activate yeast)
• 6 g Dry Yeast (instant or active dry yeast)
• 380 g Bread Flour (high‑protein flour for strong gluten development)
• 8 g Salt (fine sea salt)

Instructions

1. Gather Ingredients

   Measure 300 ml water, 6 g dry yeast, 380 g bread flour and 8 g salt.

   Time: PT5M

2. Dissolve Yeast

   Add the yeast to the water in the mixing bowl and stir until fully dissolved.

   Time: PT2M

3. Combine Dry Ingredients

   Sprinkle the bread flour and salt over the yeast mixture. Stir with a spoon until no dry flour remains.

   Time: PT3M

4. Moisten and Cover

   Lightly spray the surface of the dough with water, cover the bowl with a clean kitchen towel or plastic wrap, and let it rest at room temperature until it doubles in volume.

   Time: PT1H

   Temperature: 22°C

5. Preheat Oven with Steam

   Place a pan of water on the bottom rack and preheat the oven to 240 °C (464 °F) using the steam function.

   Time: PT15M

   Temperature: 240°C

6. Divide and Shape

   Flour your hands, gently divide the dough into three equal pieces. Lightly stretch each piece into a baguette shape without pressing, spray with water, and dust with a little flour.

   Time: PT5M

7. Bake Baguettes

   Place the shaped baguettes on the prepared baking sheet or baguette pan and bake for 25 minutes.

   Time: PT25M

   Temperature: 240°C

8. Cool

   Remove the baguettes from the oven and transfer to a cooling rack. Let cool for at least 10 minutes before slicing.

   Time: PT10M

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

96 g

Fat

0.7 g

Fiber

3.5 g