Action de double baguette

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Action de double baguette
Recipe contributed by: Natalya Drozhzhin
Homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.
The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.
The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.
Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. Place it on a baking sheet and sprinkle a generous amount of flour on it. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours.
Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep cooking sheet with 2 cups of hot boiled water, and place it on a lower level, inside your oven. This will make the bread crispy on the outside. Place the bread on the top rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.
* Percent Daily Values are based on a 2000 calorie diet.
Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.
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A homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.
Baguette is perfect for every occasion. From soups to salads to hearty roast dinners, fresh baked bread is always welcome on our table. 
Baguette making can be an extremely time consuming process, but with this no-knead recipe you will cut corners without compromising taste. We are obsessed with the chewy inside and crispy exterior. It’s just like the baguette we had on our last family trip to Paris! 
If you have eaten at a French restaurant, it’s likely you have tried this iconic bread. Simply put, a baguette is a long, thin loaf of French bread that is characterized by a crisp crust and chewy center. The ingredients are pure and simple, consisting of water, flour, salt and yeast. 
This method is the easiest way to make baguette and happens to also be my personal favorite. Follow these simple steps to nail the loaf each time: 
DON’T PANIC! The dough will be really sticky and that’s perfectly OK. To make handling it easier, make sure the work surface is really well-floured or wet your hands periodically throughout the shaping process.
I probably don’t have to tell you too much about how to enjoy baguette, but here are some of my favorite ways to serve it.
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Has anyone formed the loaf and let it rise in the fridge overnight then bake next day?
Hi Erik, I haven't tried doing this but other commenters have let their dough rise partially on the counter, and the rest of the time in the fridge and then shaped/baked without any problems. I know this doesn't fully answer your question, but if you shape and refrigerate overnight please let us know how the baguettes turned out!
I tried this recipe and what a disaster!!! The dough rose no problem but it was just like a blob on the work surface and no matter how much flour I put on the surface, it stuck like glue. When I managed to shape it, it just collapsed and looked like flat bread. I have made other bread products so I have a good idea on what to do. I think this recipe needs looking at again
We are selling ours at the local farmer’s market - they are beautiful and people love them!
Oh that's fun! Thanks for sharing, Rachael!
Hey Jason, I'm sorry to hear it didn't work out for you. Sometimes if the bread sits too long in the first rise, it can collapse like that. Warmer climates may also need less resting time (like closer to 12 hours or less, versus the full 20 hours). I'm attaching a video on how I shape the baguettes, in case it helps you. It will also give you an idea of what the dough consistency *should* look like when shaping the baguettes: https://youtube.com/shorts/Zy… .
This recipe is challenging me. I've used all the flours recommended, and others. It just falls flat. Overnight it will rise, but I try to shape it to a loaf and it just falls flat like a blob. I used flour on my work surface to get them ready, but still way too wet. I must need to use way less water, my yeast is fresh, not sure what else could be the problem, it must work but I'm not doing something right. I'll keep tryin.
Hi Amy, Ah I'm so sorry that it's been a challenge. Sometimes bread can fall flat when over proofed; dough rises a lot faster in warm climates, so if it's warm where you live, the dough may be ready sooner than the 12-20 hours recommended in the recipe. As for shaping the dough, I have a video on how I shape it, I'll link it here for you: https://youtube.com/shorts/Zy… I hope these tips help and you are successful next time!
This is now my favorite French Bread recipe. I add 4 tsp of vital wheat gluten. After rising the second time for 2 hours, I bake it for 25 minutes and it’s perfect! I have made 5 batches of this bread in the last two weeks. My daughter and granddaughter both took the recipe home with them.
Hi Joanie- I'm so glad you love my baguette recipe. Sounds like you're a pro with it now! Thank you for sharing!
Nice recipe, very easy no knead bread Voy a probarla manana para cambiar mi pan del desayuno.
Hello Armando, I'm glad you liked the recipe, thanks for commenting!
Unfortunately it ended up flat like some other comments. I am at 5500 feet and my home is at 68F. I reduced the yeast by half, used King Arthur AP flour, and the dough was nice and bubbly in the morning. But there was no way to shape it into a baguette. It would be helpful if the recipe used weights and protein content of flour so that people following the recipe can use a similar flour and weight without guessing and wasting time and ingredients.
I was able to fix the recipe by using 720g of King Arthur AP or Bread flour and 470g-520g of water. That’s 6 cups of flour and just about 2 cups - 2 cups and 3 tablespoons of water. I live in a dry climate but high elevation, so i do also cut the yeast by half in all bread recipes. 3 cups of water made bread soup and the baked result was harsh on my gut. Once I fixed the ratio of water to flour, the bread fermented, shaped, and baked properly.
Hi Ness, thank you so much for providing this feedback. I'm sure these tips will help many others who live in high elevation as well!
Hi Ness- thank you for the feedback. Adding in weights of ingredients to the recipe is a good suggestion. I do have a video that shows how I shape the baguettes, we are working on adding it to this recipe page but in the meantime here is the link to it on Youtube: https://www.youtube.com/watch…
Thank you, this is the best recipe ever. Super simple and tastes great! I had no problem forming the baguettes, it actually made 4 and my family loved it! Will definitely make it often!
Pet, Loved reading this feedback! So happy the recipe turned out for you. Have a great day.
I carefully weighed all ingredients and the dough was way too wet. I needed to add about another 250-300g just in order for it not to drip. I also wonder about the length of cooking time. After removing water, another 15 minutes and the baggetts were super golden. Perhaps my oven was too hot ??
Hi Sandra, Most brands of flour have very different result. We recommend using Bobs Redmill for the best result. The baguettes should be dark golden but you can also remove them earlier if you prefer a lighter color.
I used King Arthur AP flour and they were so flat!!!! What did I do wrong? The yeast was fresh. Is it possible that it fermented too fast and too much since it’s warmer weather?
Hi Heba- Ah, I'm sorry. They should hold their shape. If they go a little flat that's ok, they'll grow while baking, but they shouldn't be completely flat. Sometimes weather is a factor. Here is a video of how I shape the baguettes, did your dough look like this while you were shaping it? https://youtube.com/shorts/Zy…
Hello Natalya, Can I bake on a pizza stone at the same temperature?
Hi Edith- that is a great question, but I haven't tried so I'm not sure! I don't see why it couldn't work, I'm sure you would get an even crispier crust. If you give it a try please let us know how it goes!
Love this recipe and my kids are obsessed with it, I’ve made it twice since last week! Have you ever made the dough into rolls instead of the baguette? My son will only each sandwiches on rolls and this would a perfect make a freeze alternative.
Hi Tasha- I have not made it into rolls before, but I'm sure you could try! It would yield a lot of rolls though 🙂
Came out flat like pancakes and rock hard
The bread will also become flat if it has been left to proof for too long
Hey Elodie, could it be that the yeast is not fresh? That would cause for the bread not to rise. Hope this helps.
Instead of steam bath I spritz the loaf several times during baking with a lite salt water, gives a nice crust on
This is a great tip, JaAn! Thanks for sharing 🙂
Do I need to use a mixer or can I mix by hand?
Hi Jon- you mix the dough by hand and then let it rest. No mixer required 🙂
Hi I used bread flour for this and the baguettes were total flat blobs. Was I supposed to use all purpose flour? Did I do something else wrong? I dont see the baguette shaping video (mentioned in some other comments below)...
Hi Mike- either bread flour or AP flour will work! I'm sorry they came out flat, they flatten a little bit but they should hold up their shape after shaping them. As for the video, we still need to get it added to this post, but here is a link to it on youtube. https://youtube.com/shorts/Zy…
Bread tastes good but the crust is way too hard. Followed the times precisely, but I’m wondering if I should have removed from over sooner.
Hi there- ah, I'm sorry to hear that! Yes, maybe in the future remove it a little sooner. Every oven is different, maybe yours runs a little hotter? I'm glad you enjoyed the taste otherwise. 🙂
Did you post the shaping video yet? I’ve been searching but can’t find it 🙂
Hi Jen- It still needs to be added to the baguette post, but we did share a shaping video on Facebook and Instagram. Here is the link: https://www.instagram.com/ree…
Could this be baked in bread pans as "regular" bread, omitting the water in oven?
Hi Klaire- The water in the oven will give that baguettes that pretty, golden crust exterior so I wouldn't skip that part! Enjoy! 🙂
Followed the recipe exactly and it came out PERFECT. Thank you so much!
You're welcome, Michael! So glad to hear that!
Hi! Can i raise it faster with instant pot? If so, how long?
Instant Pots retain too mu h moisture to create a crispy crust, so I don't believe it would work.
Hi Jenny, I haven't tried using in IP for this recipe, so I don't have any tips for you. The bread tastes best after it's sat for 12-24 hours, anything sooner than that might not yield the best texture and flavor. Enjoy!
I'm wondering if it's normal that the interior of the bread becomes dry the next day?
Hi Anny- yes, this is normal for homemade bread. After it's cut, the fresh air gets inside and starts to dry it out. The best way to keep bread fresh is to put it into a bread box or into a sealed plastic bag. That said, I think baguettes taste the best while they're at their peak freshness on the first day, but you can freeze the remaining loaf or loaves by wrapping in plastic wrap before freezing, and then heating them up in the oven later.
Is the dough supposed to rise overnight? Because it’s been a little over 6 hours and mine is rising!!!
Hi Christine- this dough can be left to rise on the counter for 12-24 hours. If its rising fast you can shape and bake after 12 hours (tends to happen in warmer climates or on warmer days). Enjoy!
I am a first time baker and the bread turned out wonderful. I followed the recipe exactly. I'm going to make this again.
I'm so happy to hear that, Grace! Enjoy!
I’m making this dough in a couple days for a friend, can I omit the salt? They are on a low/no sodium diet.
Hi Connie- I wouldn't recommend omitting the salt because not only is it there for flavor, but it helps with the dough texture and plays a role in the fermentation process. The good news is that its only 2 tsp and the recipe yields 2-3 baguettes!
Hi, thank you for the this easy recipe. I tried this recipe exactly as it is, except for the shaping part which I find messy and I cannot shape the baguette, but the bread turned out very good just as how I wanted my baguette ( again, except for the shape, lol). Satisfied, I tried to make this again, but this time I added more flour while shaping just to get a nice baguette shape. I was able to finally shape it well, but the resulting bread was a dismay. The outside was too crusty and the inside is like a soft bread. I'll just revert to the original recipe/instructions.
Hello Vince- you're welcome! I'm glad you gave it multiple attempts to see what works best. I'm happy to share that we actually recorded a baguette shaping video that will soon be added to this recipe page, I think it'll be very helpful! In the meantime, you can view it on my Facebook or Instagram page "Momsdish".
Do you know serving size for your nutrition label?
Hi Amie- It's about 12 servings. This recipe will make 2-3 baguettes, just depends how many loaves you shape the dough into.
Can the dough sit in the fridge instead of leaving it on the countertop? Will it cause any issues in the other steps?
Hi James, it's best to leave it on the counter top, for up to 24 hours.
The instructions dont say to make slashes on the loaves but the picture shows cuts. I’m going with cuts. Sound good?
Hi Bethy- yes, please score the baguettes, I mention this in step 3. Enjoy!!
Hi Tammy! I used my sourdough for this and it came out great! Mine are a little more brown on the bottom. Did I do something wrong? I used a cookie sheet and cooked them on parchment paper on the upper rack of the oven.
Can I ask how much of your sourdough starter you used?
Hey, I’m not sure of the exact reason why your baguettes got darker on the bottom, as each oven is so different. I’ve read that the type of baking sheet/cookie sheet can make a difference: the darker the sheet, the more heat it absorbs, so using a lighter colored aluminum sheet pan is better for baking. Sometimes ovens run a little hotter, so you may need to play around with the temperature as well. I hope this helps!
I’ve got flat blobs here Man I wish I could share a picture
Hi Kirk- Ah I'm sorry to hear that. The type of flour used and how much makes such a difference. Yesterday I published a video on shaping the baguettes, and I think you'll find it helpful. It will be linked to this recipe/page soon, but in the meantime it's on my Facebook and Instagram page, both of which are called "Momsdish".
Welcome to my blog! Momsdish is all about less ingredients and approachable cooking. I promise to make you fall in love with cooking. Read my story to see what makes Momsdish so special.

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