This no-yeast baguette delivers a crackling crust and a soft, airy crumb using just flour, water, salt, and baking powder. It’s a quick bread that skips the long rise, making it perfect for when you crave fresh baguette in under an hour. The steam in the oven creates that signature golden, shattering crust, while the inside stays tender and chewy.
Ingredients
- 3 cups (390 g) all-purpose flour, plus more for dusting
- 1 tbsp (12 g) baking powder
- 1 tsp (6 g) fine salt
- 1½ cups (355 ml) cold water
- 1 tbsp (15 ml) olive oil, for brushing (optional)
Instructions
- Preheat your oven to 450°F (232°C). Place a large metal or cast-iron baking pan on the bottom rack and fill it with 1 inch of hot water. This creates steam, which is essential for a crisp crust.
- In a large bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the cold water. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead gently for 2–3 minutes, just until smooth. The dough will be soft and slightly sticky—avoid adding too much flour. It won’t be as elastic as yeast dough, and that’s fine.
- Divide the dough into 2 equal pieces. Shape each piece into a rough log. Roll each log back and forth with your palms to form a baguette shape, about 12 inches (30 cm) long. Taper the ends slightly.
- Place the baguettes on a baking sheet lined with parchment paper. If you like, brush the tops with olive oil for a softer, golden finish. Using a sharp knife, make 3–4 diagonal slashes on top of each loaf. These help the bread expand and prevent cracking.
- Bake for 25–30 minutes, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. For an even crisper crust, you can place the baking sheet directly on the hot oven floor for the last 5 minutes—but watch closely to avoid burning.
- Cool on a wire rack for at least 10 minutes before slicing. The inside continues to set as it cools, so resist cutting too early.
Tips
- Use cold water: Cold water slows the reaction of the baking powder, giving you a bit more time to shape the dough. If you use warm water, the dough may become too puffy and hard to handle.
- Don’t over-knead: Unlike yeast dough, this quick bread doesn’t need gluten development. Over-kneading will make it tough. Just knead until the dough comes together and feels smooth.
- Steam is key: The pan of water in the oven is non-negotiable for a crusty baguette. If you skip it, you’ll get a softer, more sandwich-like loaf.
- Flour substitution: You can replace up to half the all-purpose flour with whole wheat flour, but the bread will be denser and less airy. For a lighter texture, use bread flour instead of all-purpose.
Serving Suggestions
This baguette is best enjoyed warm, slathered with butter or dipped in olive oil and balsamic vinegar. It’s also perfect for making sandwiches, bruschetta, or serving alongside soups and stews. For a classic French appetizer, slice it thin and top with soft cheese and fig jam.
Variations
- Herb baguette: Add 1 tablespoon of dried rosemary, thyme, or oregano to the flour mixture.
- Cheese baguette: Fold in ½ cup (50 g) of grated Parmesan or sharp cheddar before adding the water.
- Garlic baguette: Mix 1 teaspoon of garlic powder into the dry ingredients. For a stronger flavor, brush the loaves with garlic-infused olive oil before baking.
- Seeded baguette: Brush the shaped loaves with water and sprinkle with sesame seeds, poppy seeds, or flaky salt before baking.
Storage and Reheating
Store leftover baguette in a paper bag at room temperature for up to 2 days. Do not refrigerate—the fridge dries out the bread faster. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes, or toast slices. For longer storage, freeze the whole loaf (wrapped tightly in plastic and then foil) for up to 3 months. Thaw at room temperature and reheat as directed.
Frequently Asked Questions
Why is my baguette dense and heavy? This is usually caused by over-kneading or adding too much flour. The dough should be soft and slightly sticky. Also, make sure your baking powder is fresh—old baking powder loses its leavening power.
Can I use self-rising flour instead of all-purpose and baking powder? Yes, you can. Self-rising flour already contains baking powder and salt, so omit the baking powder and salt from the recipe. Use the same amount of flour (3 cups / 390 g).
Why isn’t my crust crispy? The most common reasons are insufficient steam or baking at too low a temperature. Make sure your oven is fully preheated and that the pan of water is boiling before you put the bread in. Also, don’t open the oven door during baking.
Can I make this recipe gluten-free? You can substitute a 1:1 gluten-free all-purpose flour blend, but the texture will be more cake-like and less chewy. You may also need to add a bit more water, as gluten-free flours absorb more liquid.
Can I double the recipe? Yes, you can easily double the ingredients. Just note that you may need to bake the loaves in two batches or on two separate baking sheets placed on different racks. Rotate the sheets halfway through baking for even browning.
How do I know when the baguette is done? The crust should be deep golden brown and the loaf should feel light for its size. Tap the bottom—if it sounds hollow, it’s done. You can also check the internal temperature with an instant-read thermometer; it should read 200°F (93°C) in the center.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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