Think homemade bread is too hard? Think again. These Crusty, Fool-Proof Baguettes are ready in 30 minutes flat and yield two hearty loaves that are deliciously soft on the inside, but with a crackling outer crust.
Quick & crusty baguettes in 30 minutes flat.
Say that five times fast.
How many of you thought you’d ever be able to say that at all, let alone believe it?
This recipe is like the best (not anymore!) kept secret on the planet.
It’s so easy, it’s been called fool proof.
It’s perfect for beginner bakers and as an easy introduction to from-scratch bread making. Plus, it only uses five (yes, 5) everyday ingredients you probably already have in stock.
Soft and flaky on the inside, crisp and crusty on the outside.
They’re perfect for tearing into and chewing alongside your favorite pasta, your favorite cheese, your favorite soup, or for something as simple as slapping on a slab of your favorite butter.
These baguettes are perfect, especially when you stop and take in their simplicity.
And they can be made last minute.
Goodbye pre-planning and hours of rise time.
I won’t miss tip-toeing around the house or trying to time nap time so heavy foot steps and little running feet wouldn’t make my dough fall, that’s for sure!
This recipe makes two loaves, and we love to enjoy one fresh out of the oven with our favorite spices in a little olive oil for a quick and easy appetizer to tide us over while our main meal cooks.
Other bread ideas you might also enjoy: Black Pepper & Parmesan Cheese Beer Bread, No Knead Crusty Artisan Bread, Slow Cooker Rosemary Olive Oil Bread, & Irish Soda Bread.
Crusty, Fool Proof Baguettes In Under 30 Minutes Flat
Ingredients
- 2 cups very warm water
- 1 packet yeast or 2 1/4 tsp dry active yeast
- 2 tbsp sugar
- 1 1/2 tsp salt
- 3-4 cups of flour
Instructions
- Preheat the oven to 425 degrees. In a large bowl, whisk together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes. Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft, but not sticky. Knead the dough until elastic.
- Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Twist together two of the ropes to form one loaf. Twist the other two ropes together to form a second loaf. Transfer both onto a large baking sheet lined with parchment paper.
- You can now bake the loaf right away (if you’re in a hurry), or allow it to rise for an additional 15-30 minutes on top of your warm oven.
- Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes (the steam for the ice is what creates the crunchy outer crust). Bake until golden brown, about 15-18 minutes.
- Serve warm with butter or with a dipping sauce of your favorite seasoned olive oil.
Notes
Brilliant!!!
Thanks, Elaine!
I just made this. It’s in the oven right now. I followed the directions but that was the wettest bread dough I’ve ever tried to work with. I ended putting more flour than even the 4 cups because it was soooo sticky. Fingers crossed it turns out well anyway!
Mmmmmm. I need this. Now!!!
It’s a must-have, for sure!
Wow!!! Now thats amazing.
It’s like magic 🙂
I am getting a great visual of lining up those sons to do the ice cube throwing into the oven! I make sour dough where I fill a pan with water in a hot oven to create the steam for the crust but throwing ice cubes is so much more dramatic for the same end result, who knew! I may even be confident enought to try this recipe. Terrific result. I think even our FF dough queen Ginger of Ginger and Bread would be proud!
Home made bread faster than a run to the store, wonderful! 3-4 cups of ice cubes, that must have been fun.
Made this…and was fantastic!!! I’ve made all kinds of bread, but today I didn’t have time do my normal recipe. I am super happy with this (as is my boyfriend)! I put 2 cups of ice in a high rimmed glass pie plate with 2 cups of freezing water – along with a handful of fresh basil from the garden for aroma. I also brushed the dough (after assembled in twists) with a mixture of egg white and a tablespoon of milk and a tablespoon of water.
It’s my favorite ‘quick’ bread recipe. The steam from the ice makes the crust so perfect. Love your idea of brushing on an egg wash mixture too. I bet it turned it a gorgeous golden brown. Also, the pie plate’s a great way to get the ice in there without any messy mishaps.
Really no matter if someone doesn’t be aware of afterward its up to other people that they will help,
so here it takes place.
Turned out great! The dough was super tender and hard to handle beforehand but end result was great. I had to cook mine 5-8 minutes longer because it wouldn’t brown.
I just finished baking this recipe. It is crusty on the outside and soft on the inside but the flour or water measurements are completely wrong. I have been making bread for years and 2 cups of water made it a pool of liquid. I had to add another 3-4 cups of flour to make it kneadable. Something is definitely wrong with this recipe.
I’ve got a puddle of dough. 4 C Flour + 2 C water (110°) is too much water. So I’m throwing in more flour.
I like the recipe but I too think it is just too much liquid. I ended up putting 1-1/3 cup more flour.
My first batch didn’t turn out, maybe I set oven at 325 instead of 425, maybe I didn’t knead it enough, just not sure… it was bready and thick in center.
But wow the second batch was amazing. My son said “It actually tastes like a real baguette” hahaha. I did knead much more second time, and also cooked for closer to 22 minutes. I am excited to make this every week or even more, so yummy with olive oil or butter or cheese.. or all three!
WAY TOO MUCH WATER. If you’re going to make this literally use half the water or 5 1/2 cups of flour. Also deitintely needs to rise. Mine was so dense, also needs to bake for 25 minutes or else center will not bake. Honestly won’t try this recipe again.
What method do you use to measure your flour. My dough was much too wet to knead until I added at least another cup of flour. I’m wondering if the difference in how we measure flour could be the reason for this. Thanks
Fabulous, I have tried many baguette recipes this one rocks…truly fool proof and the bred was so tender!