Pammy's Kitchen

No overnight fermentation, no mixer, and no complicated techniques. They turn out crusty, airy, and exactly what I’m hoping for when craving a baguette without the long process.

These aren’t traditional French baguettes, but they are a really good same-day option when you want fresh bread without planning a day ahead.

Yield: 3 baguettes

Total Time: About 3 hours

Ingredients (Weighed)

• 350 g all-purpose flour
• 150 g bread flour
• 390 g warm water (about 105–110°F / 40–43°C)
• 10 g kosher salt
• 4g sugar (or 7g honey)
• 6 g instant yeast

This is a wet, sticky dough by design- resist the urge to add extra flour early on.

Instructions

1. Mix the dough

In a large bowl, whisk together the flour, instant yeast, sugar, and salt. Add the warm water and mix with a wooden spoon until a loose, sticky dough forms.

The dough should look very wet and shaggy. This is intentional. Do not add any additional flour at this stage.

2. Rest (autolyse)

Cover the bowl and let the dough rest for 30 minutes. This allows the flour to fully hydrate and begins gluten development without kneading.

3. Stretch and fold – round 1

With wet hands, stretch the dough up from one side and fold it over itself. Rotate the bowl and repeat until you’ve gone all the way around the bowl (about 4 folds total). Cover and let rest for 30 minutes in a warm spot.

4. Stretch and fold – round 2

Repeat the stretch-and-fold process once more.

Cover and let the dough rise for 30-45 minutes, until it looks noticeably puffed, feels elastic, and has bubbles on the surface. I like to leave it in the oven (turned off) with the light on.

5. Divide

Generously flour your work surface, hands, and a bench scraper. Very gently turn the dough out onto the counter. It will be soft and sticky.

Using the bench scraper, divide the dough into three equal pieces.

6. Shape

Working with one piece at a time, gently pat the dough into a rough rectangle. Fold one side toward the center, then fold the other side over it. Lightly pinch to seal.

Gently twist and stretch the dough lengthwise, then place into a baguette pan. The dough should nearly fill the length of the tray.

If desired, sprinkle lightly with flaky salt for a crisp, salty finish.

7. Final rest

Let the shaped baguettes rest while the oven heats, about 20–30 minutes, until slightly puffy.

8. Bake with steam

Preheat the oven to 450°F (230°C) and place a metal pan on the bottom rack while it heats.

Just before baking, score the baguettes with a sharp blade. Carefully pour 1 cup of hot water into the preheated pan to create steam, then immediately close the oven door.

Bake for 25–30 minutes, until deeply golden and crisp.

9. Cool

Transfer the baguettes to a wire rack and let cool for at least 20 minutes before slicing.

Notes:

You can use all all-purpose flour if that’s what you have; the dough will just be slightly softer.

You can substitute the sugar with 7g of honey.