Classic Crusty Baguettes with Only 4 Ingredients
These baguettes require just 4 ingredients and minimal hands-on time—5 minutes to mix the dough and 5 minutes to shape. The result is a crusty, bakery-style loaf with a light, airy crumb.
- Prep10 min
- Cook25 min
- Total15h
- DifficultyEasy
- Servings3
This recipe proves that you don't need a lot of ingredients or complicated techniques to make fantastic baguettes at home. With a long, slow rise, the dough develops deep flavor and a perfect texture.
Just mix, wait, shape, and bake. The semolina flour on the bottom gives a lovely crunch and authentic look. Perfect for beginners or anyone who loves fresh bread without the fuss.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large bowl, whisk together the flour and salt.
- Add the lukewarm water and yeast. Mix with a spoon or your hand until a sticky, moist dough forms. If needed, add a little more water.
- Cover the bowl with plastic wrap or a lid and let it rise at room temperature for 12–15 hours.
- Preheat the oven to 475°F.
- Lightly flour your work surface and turn the dough out onto it. Roll the dough gently to coat it with flour.
- Divide the dough into 3 equal pieces. Roll each piece into a rope about 14 inches (35 cm) long.
- If using a baguette pan: sprinkle the ropes with semolina flour, then transfer them top-down onto the pan (the semolina side becomes the bottom). If using a baking sheet: line it with parchment paper, sprinkle semolina, and place the baguettes on top.
- Cover the baguettes loosely with a kitchen towel and let them rise until puffed, almost doubled in size, about 45–60 minutes.
- Using a sharp knife or lame, cut several slits on top of each loaf. Brush the tops generously with water.
- Bake for 20–25 minutes, until deep golden brown.
- Let the baguettes cool on a wire rack for 10–15 minutes before serving.
💡 Tips
- For a crustier loaf, place a pan of hot water on the bottom rack of the oven while baking.
- If the dough is too sticky to shape, wet your hands slightly.
- Store leftover baguettes in a paper bag; they stay crusty longer than plastic.
Inspired by a recipe from Dimitras Dishes