Baguettes with air |

Baguettes with air

Quick and easy breads are my absolute favorites. They’re probably my husband’s favorites too, but mostly because they don’t make me in a bad mood. Sometimes I just get straight up mad when baking. Not all the time. Only when it doesn’t feel effortless. Which is… well… the majority of the time.

Like when I was making Sourdough crisp bread. That took forever. Who wants to stand inside on one of the few sunny days in Seattle? I think getting mad was pretty justified.

Or do you remember the Rosemary grissinis, and the Fennel and garlic grissinis? I rolled out hundreds of them, and the more I rolled, the angrier I got. My hands were honestly flaming red and sore from all the rolling. Jeez. It’s not like I get money for doing it. Thank god I don’t stay mad for long, my blood pressure would probably go through the roof.

Baguettes |
This recipe is definitely a keeper.

This is exactly why you will want to make these baguettes. They won’t make you mad. Not at all. On the contrary, actually. Don’t be surprised if you find yourself jumping up and down, crying tears of joy.

Okay, okay… They’re not magical. But hands down, they’re the best homemade baguettes I’ve ever had. They have holes in them! Like real baguettes. And they have a blistered crust. Just saying.

Baguettes |
Holes! Giant holes!

So what do you have to do? Pretty much nothing. Just let the dough ferment in the fridge a few days and the yeast will work its own wonders. You just wait and see. It will be amazing.

Baguettes with heaps of air
Total time: 1 hour to make the dough. Then another 2-4 days to let the dough ferment in the fridge. Finally 3-4 hours to shape and bake the baguettes. Makes 4 baguettes.

Recipe adapted from Karen’s Kitchen Stories

Day 1

  • 1.25 tsp active dry yeast
  • 2 cups filtered water (450g, or 15.9 oz, not fluid!)
  • ¾ tbsp sea salt
  • 567 g (20 oz) bread flour
  • 1 tbsp olive oil

bread flour

Baguettes |
Recipe yields four magical baguettes.

Activate the yeast in warm water according to the instructions on the package. Add the rest of the water, salt and bread flour, and mix to a dough. Let the dough rest in the bowl 5 minutes, then mix in the olive oil, working the dough for about 1 minute. Put the dough in a new, lightly oiled bowl and let it rest 10 minutes. Take out the dough on a lightly oiled surface. Give it one stretch and fold treatment (carefully stretch it out to a square, then fold the top of the dough over the bottom, the bottom over the top, left over right, right over left). Put the dough back in the bowl, seam side down. Let it rest 10 minutes and then repeat the process three times, for a total of four stretch and fold treatments. Let the dough rest 10 minutes in between each treatment. Cover the bowl with plastic wrap and let the dough ferment in the fridge 2-4 days (I took out mine on the third).

Baguettes |
Dip in soup, eat them as they are, or make a luxurious sandwich with them.

Take out the bowl from the fridge and leave it in room temperature for 3 hours. You can leave the plastic wrap on. Tip out the dough carefully on a lightly oiled surface. Cut it in four pieces. Carefully stretch them into rectangles, then fold them in thirds (like I did here with the dough for the croissants). Place them on a lightly oiled parchment paper and cover loosely with plastic wrap. Let rest 1 hour. Gently stretch and fold them again, and put the plastic wrap back on. Let rest 1 hour. Fold them in thirds a third time (put the plastic wrap back on), turn on the oven (to 500°F) and let them rest until the oven is warm.

Preheat the oven to 500 °F. Lightly dust the dough with some flour on the top side. Pick up one piece, and gently drag it out to a long baguette while at the same time twisting it a few laps. Place the twisted baguettes on greased oven trays. Put the bread in the oven and throw in ½ cup of water on the bottom. Quickly shut the oven so the steam doesn’t escape. Bake for 10 minutes. Lower the temperature to 450°F and bake another 10-15 minutes, until the baguettes are golden brown.

Let cool on a rack, then get right to work and eat them all!

Baguettes |
Spring is coming, why not bring them on the first picnic of the year?

Baguettes |
I like to cut my baguettes slightly on the diagonal, to get the same look they often have at restaurants.

This post has been submitted to #bakeyourownbread and YeastSpotting.

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    34 thoughts on “Baguettes with air


      I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at Over at we are not photography expert snobs, we are just foodies.

    2. Anna


      What a great baguette! I love this big holes! I find your recipe in foodgawker and now i’m here reading it, but i have a question. When you take the dough outside the fridge after 2-4 days, you have it 3 hours at room tremperature and then you cut it and fold it or you cut the dough immediately after taking it outside the fridge and start folding?



      1. Yvonne Rogell Post author

        Hi Anna! Thank you, I love big holes too! 🙂

        Yes, I take it out of the fridge and let it sit for three hours in room temperature (I don’t take the dough out of the bowl, and I leave the plastic wrap around the bowl). After three hours I carefully tip out the dough onto my bench and start cutting and folding.

        Let me know if you have any other questions! And happy baking 🙂


    3. Lisa

      It never ceases to amaze me how just a few days in the fridge can make such a difference in the crumb. Your baguettes are some of the most beautiful I have ever seen – inside and out!

    4. Alex

      No way! I can’t believe you made that! Legit looking baguette right there! I would have some delish cheese on that! Very impressed!

    5. wee

      hi yvonne, i remember you saying you were frustrated at how you weren’t getting holey bread – looks like you’ve overcome that now :)) good on you. There is no secret really. I’m hardly the one to give advice but i think it just boils down to letting the bread do its own thing. And yes, that means being patient. And handling it gently and adroitly when you should. Also higher hydration helps. If making sourdough bread, it gets a bit more complex with the need to balance the yeast and bacteria but all that goes over my head. If you like baguettes, there is a baker on The Fresh Loaf called tx farmer who is the specialist of baguettes and croissants. She has tutorials on baguettes so you might like to check it out.
      bake away!

      1. Yvonne Rogell Post author

        You have a good memory 🙂 And you’re right, there’s no secret, you just have to know what you’re doing. Oo, I’ve heard about her, but I didn’t know that baguettes and croissants were her specialty. Thanks for the tip, I’ll definitely check her out!

    6. Pingback: 45 Minute Dinner Rolls - Crazy for Crust

      1. Yvonne Rogell Post author

        Oh thanks so much Andrea!! Your comment made my day! I love this recipe too, I remember the first time I made them, and how happy I was when I saw that they actually looked, and tasted, like REAL baguettes. It really is an amazing recipe.

    7. adelina

      I absolutely adore those “giant holes” in a french baguette! You made such beautiful baguettes! One question, and my apologies if you’d already mentioned it somewhere….why did you “twist” the dough instead of doing the traditional scoring on the dough ? thanks for posting!!

      1. Yvonne Rogell Post author

        Thanks so much Adelina! I didn’t mention it anywhere, so it’s a good thing you asked 🙂 The only reason why I twist them instead of scoring them is because I find it a lot easier. I haven’t yet mastered the art of scoring baguettes… But I’m working on it. Feel free to shape them however you want to!

    8. singlegirldin

      Hi there, I’d love to try this recipe a try. I activated the yeast in 1/4 cups of water. Does this count towards the 2 cups of water for the dough? Also, is is 2 cups of water to 2.5 cups (567g) of flour? I tried this in my mixer and it didn’t turn into dough… More like batter. Any tips? Thanks!

      1. Yvonne Rogell Post author

        I usually activate mine in 1 tbsp, so then it usually doesn’t make that big of a difference, but if you’re using 1/4 cup of water (which it probably said on your package, right?) then you probably want to use less water for the dough. Alternatively, you can add a little bit more flour to make the dough more manageable. But yes, it is 2 cups of water to 567 g of flour. I usually use just a wooden spatula to mix the dough together, it will be super sticky, but it shouldn’t be loose, so if it is, go ahead and add some more flour!

    9. Katy

      I started making these on Saturday (it’s Thursday, today) I only had all purpose flour at the time so I went with what I had. I let it sit in the refrigerator until Tuesday. I pulled a little off and made a mini baguette. It was very dense and hadn’t risen much while in the fridge. I decided to leave the dough out on the counter to see what would happen. Almost 24 hours later I checked it and it had bubbled up and almost doubled in size. I put it back in the fridge overnight and baked them the next afternoon (today, Thursday) and oh my goodness, did these come from the bakery down the street or my kitchen?? They are absolutely gorgeous! Thank you so much for this beautiful recipe.

      1. Yvonne Rogell Post author

        Hi Katy! Yay, I’m so happy you like the recipe, and thanks for leaving a comment (it’s always fun to read what people have to say about your recipes 🙂 ). I was also amazingly shocked when I first made them – they really do taste (and look) like they come from a bakery!

        1. Katy

          Making these again this weekend! I come back to the recipe so often and drool over the pictures! My plan this time, is to make a double batch and bake one- two mini loaves each afternoon for sandwiches and/or to go with dinner. I want to see how it develops over the whole week. I’ll be taking pictures to document! Again, Thank you for this recipe!

    10. JP

      I can’t thank you enough…these turned out so much better than I imagined!! I’ve been working on baguettes off and on for the last 4 years and could never come close to this amount of airy holes and texture. I’ve tried different amounts of hydration, kneading and folding and stretching techniques, rise and proof times…but they always turned out too dense. Always changing one variable at a time…it turns out this long ferment in the fridge is exactly what I’ve been missing!! I’ve never been very good with patience, but this was totally worth it. I against the idea of twisting the dough at first. I divided it into 4, twisted the first 2, used the traditional baguette technique on the 3rd, and just left the 4th as a loaf…to compare them all. The twisting totally won. Thank you.


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