Monday, July 29, 2013

Baguette , the "I need baguettes but don't want to go to the store but I don't need them till tomorrow" type. Super easy, no kneading, just combine, stir, flip, roll, bake then eat. OH and they're absolutely delicious

I make a ridiculous amount of bread.  I make all sorts of bread.  I make a ton of different baguettes.  BUT I like THIS crazy easy version as my go-to for quick (you leave it to rise while you sleep!) version for the skinny baguettes that are perfect to take on a picnic, travel to a friend's house, to eat, to slice and toast as bruschetta or just to have to nibble.

This is quick and easy and here's the entire recipe before you can blink:


Before you go to bed, in a large (3 qt or larger) vessel with a lid, combine:

3 cups all purpose flour
1 tsp yeast
1 tsp salt
1 tsp sugar
1 1/2 cups room temperature water.

Mix with a wooden spoon.  It's a gloppy mess.  Be sure the flour is all combined into the goo.  Snap the lid on the vessel, push it to the back of the counter and go to bed.

DING!  8 hours later.

Dump the dough, it's VERY wet, onto a floured board or cloth.  Fold it over itself a time or two, no kneading, just making it easier to deal with with a LIGHT coating of flour.  Divide into 4 and roll each gently into a very long log.  Transfer the logs to a sheet pan with a very light dusting of corn meal.  OR you can use a baguette pan :)  

Leave them, covered with a tea towel, to rise about 30-45 minutes while you preheat the oven to 425.  They will puff a little.

Put them into a hot oven and bake for about 30 minutes.  Spin at 15 minutes.  No steam or funny instructions, just bake them hot and quick.

Remove to a rack and try to leave it to cool then eat at your whim. Eat as much as you want, you can make more!

I didn't take any process pictures, these are the completed beauty shots

the outside
the inside

it's easy, flavorful, has great crumb and you'll feel like a bread pro.  

go mix a batch :) 



  1. I may invest in a baguette pan for this one! Love the 18 hour recipe but like the idea of just leaving it over night even better!

  2. you're going to love this! let me know how it works out. oh and there's nothing cooler than the little bumps you get on the bottom of loaves from the baguette pan :)