The easiest baguette bread recipe I've ever seen! No kneading, no folding. 100% guaranteed.
The easiest baguette bread recipe I've ever seen! No kneading, no folding. 100% guaranteed. is a easy French recipe that serves 3. 450 calories per serving. Recipe by Fast Easy Delicious on YouTube.
Prep: 1 hr 35 min | Cook: 25 min | Total: 2 hrs 15 min
Cost: $0.47 total, $0.16 per serving
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
Gather Ingredients
Measure 300 ml water, 6 g dry yeast, 380 g bread flour and 8 g salt.
Time: PT5M
Dissolve Yeast
Add the yeast to the water in the mixing bowl and stir until fully dissolved.
Time: PT2M
Combine Dry Ingredients
Sprinkle the bread flour and salt over the yeast mixture. Stir with a spoon until no dry flour remains.
Time: PT3M
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
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
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
Bake Baguettes
Place the shaped baguettes on the prepared baking sheet or baguette pan and bake for 25 minutes.
Time: PT25M
Temperature: 240°C
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
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Gluten
Ingredient Substitutions
- Instead of Dry Yeast: Fresh yeast (double amount), Bread machine yeast
- Instead of Bread Flour: All‑purpose flour (slightly less rise), Whole‑wheat flour (half the amount for lighter texture)
- Instead of Salt: Kosher salt (use 10 g), Table salt (use 8 g)
Equipment Needed
- Mixing Bowl
- Wooden Spoon or Silicone Spatula
- Spray Bottle
- Kitchen Scissors
- Baking Sheet or Baguette Pan
- Oven with Steam Function
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Dissolving the yeast completely
- Allowing the dough to double in volume
- Baking with steam at a high temperature
Chef Tips from the Video
- Use ice‑cold water for an even crisper crust.
- Add a teaspoon of sugar to the dough to feed the yeast for a slightly sweeter crumb.
- For an extra rustic look, slash the baguettes with a sharp blade just before baking.
Troubleshooting
Dough does not double in size.
Check that the water was warm (not hot) and that the yeast is fresh. Move the bowl to a warmer spot (around 25‑30 °C) and give it another 30 minutes.
Crust is too hard or burnt.
Reduce oven temperature to 220 °C and ensure enough steam is present. If the crust darkens too quickly, rotate the baguettes halfway through baking.
Baguettes are dense and lack holes.
Do not over‑mix; keep the dough shaggy. Allow a full rise until doubled and avoid pressing the dough when shaping.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep up to 3 days.
Freezer: Freeze in airtight bag for up to 1 month; thaw at room temperature before reheating.
Room temperature: Best eaten the same day; can sit up to 2 days in a bread box.
Make-Ahead Tips
- Shape the baguettes, freeze them raw, and bake from frozen adding 5 extra minutes.
- You can let the dough rise longer (up to 2 h) for a more airy crumb.
Frequently Asked Questions
What is the cultural significance and history of baguettes in French cuisine?
The baguette is an iconic symbol of French daily life, originating in the early 20th century when regulations limited bread size and bakers sought a long, thin loaf that baked quickly. It represents French culinary tradition, simplicity, and the art of using minimal ingredients to create a crusty, airy bread.
What are the traditional regional variations of baguette in France?
While the classic Parisian baguette uses wheat flour, water, yeast, and salt, regional variations include the "Baguette de Campagne" with added whole‑grain flour, and the "Baguette Viennoise" which incorporates a small amount of butter and milk for a softer crumb. Each region adds subtle tweaks while keeping the long shape.
How is a traditional baguette traditionally served in France?
In France, baguettes are often served fresh at breakfast with butter and jam, alongside cheese and charcuterie for lunch, or used to mop up sauces at dinner. They are commonly sold by the half‑loaf at bakeries and eaten warm from the oven.
What occasions or celebrations is the baguette traditionally associated with in French culture?
Baguettes appear at everyday meals, but they are especially present at picnics, family gatherings, and holiday feasts such as Christmas and New Year's, where they accompany cheese platters and pâtés.
What authentic traditional ingredients are required for a classic French baguette versus acceptable substitutes?
The authentic ingredients are wheat bread flour, water, active dry or instant yeast, and fine sea salt. Acceptable substitutes include all‑purpose flour (though the crumb will be less airy) or a small amount of sugar to aid yeast activity, but the core simplicity should remain.
What other French dishes pair well with this easy baguette?
This baguette pairs beautifully with classic French soups like onion soup, stews such as boeuf bourguignon, cheese plates featuring Brie or Camembert, and spreads like pâté or tapenade.
What are the most common mistakes to avoid when making this no‑knead baguette?
Common mistakes include using water that is too hot (which kills the yeast), over‑mixing the dough, pressing the dough while shaping, and opening the oven door too early, which releases steam needed for a crisp crust.
Why does this baguette recipe use a steam function instead of a regular bake?
Steam delays crust formation during the first minutes of baking, allowing the loaf to expand fully and develop the characteristic open crumb and glossy, crackly crust that defines a true French baguette.
Can I make this baguette ahead of time and how should I store it?
Yes, you can shape the dough, freeze it raw, and bake directly from the freezer, adding about 5 minutes to the bake time. Freshly baked baguettes can be wrapped and stored at room temperature for up to two days or refrigerated for three days.
What texture and appearance should I look for when the baguette is done?
The baguette should have a deep golden‑brown crust that cracks when tapped, and a hollow sound when you tap the bottom. The interior crumb should be light, airy, and full of irregular holes.
What does the YouTube channel Fast Easy Delicious specialize in?
The YouTube channel Fast Easy Delicious specializes in quick, no‑fuss home cooking recipes that require minimal equipment and time, focusing on everyday meals that anyone can prepare with confidence.
How does the YouTube channel Fast Easy Delicious' approach to French baking differ from other cooking channels?
Fast Easy Delicious emphasizes ultra‑simple techniques—like using a spoon instead of a mixer and eliminating overnight proofs—making classic French breads like baguettes accessible to beginners, whereas many other channels stick to traditional, time‑intensive methods.
Last updated: August 28, 2026
