Why is my baguette dough so sticky?

A high-hydration dough, like this one, is naturally sticky. This hydration is key to achieving a soft, airy interior. To handle it more easily, generously flour your hands and work surface or lightly wet your hands before shaping the dough.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour has a higher protein content, which will give your baguettes a slightly chewier texture. If using bread flour, you may need to add a little more water to achieve the same hydration level.

Why are my baguettes flat instead of tall and airy?

Flat baguettes often result from under-proofing, over-proofing, or improper shaping. Ensure the dough rises for the recommended time and that you shape it tightly into a narrow log. Also, check that your yeast is fresh and active.

Baguette (The Easiest Recipe)

Name: Baguette (The Easiest Recipe)
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 6 cups all-purpose flour (adjust if needed based on brand); 3 cups lukewarm water; 2 teaspoons yeast; 2 teaspoons salt

Description

This easy no-knead baguette recipe delivers bakery-quality results with minimal effort. Featuring a crispy golden crust and a soft, airy interior, this French-style bread is perfect for beginners. With only four ingredients and an overnight rise, this foolproof method creates a delicious homemade baguette without any kneading.

Ingredients

Scale

6 cups all-purpose flour (adjust if needed based on brand)
3 cups lukewarm water
2 teaspoons yeast
2 teaspoons salt

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Dough: In a large mixing bowl, combine the flour, yeast, and salt. Slowly pour in the lukewarm water while stirring with a wooden spoon. Mix until the ingredients are well incorporated and form a shaggy, sticky dough. Cover the bowl with plastic wrap and let it rest at room temperature for 12-20 hours to allow slow fermentation and gluten development.
Shape the Baguettes: Generously flour your hands and work surface. Gently turn out the sticky dough and divide it into 2-3 equal portions. Lightly stretch and fold each portion into a long, narrow baguette shape, about 12 inches long. Transfer to a floured baking sheet or baguette pan, ensuring the dough is evenly shaped.
Let the Dough Rise: Cover the shaped baguettes with a clean kitchen towel and place them in a warm spot to rise for 1-2 hours. The dough should puff up and appear lighter, but should not double in size completely.
Prepare for Baking: Preheat the oven to 450°F (230°C). Place a deep baking pan filled with hot boiled water on the bottom rack of the oven to create steam. This will help the baguettes develop a crisp, golden crust.
Score and Bake: Use a very sharp knife to make 2-3 diagonal slashes on the top of each baguette. This allows the bread to expand properly while baking. Place the baguettes in the middle rack of the oven and bake for 10 minutes with the steam pan in place. After 10 minutes, carefully remove the water pan and continue baking for another 30 minutes, or until the baguettes are golden brown and crispy.
Cool and Serve: Remove the baguettes from the oven and transfer them to a wire rack to cool for at least 15 minutes before slicing. This resting time allows the structure to set and prevents the inside from becoming gummy. Serve warm with butter, olive oil, or as a side to your favorite meals.

Notes

If the dough is too sticky, lightly wet your hands instead of using excessive flour.
For a softer crust, wrap the warm baguettes in a clean kitchen towel after baking.
To freeze, wrap cooled baguettes in plastic wrap and store in a freezer-safe bag for up to 3 months. Reheat directly in the oven.
Whole wheat flour can be used for a denser, nuttier variation, but may require additional water.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 230 kcal
Sugar: 1g
Sodium: 392mg
Fat: 1g
Saturated Fat: 1g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 7g
Cholesterol: 0mg