Effortless Baguettes
Easy, no-knead baguettes..crispy, airy, and delicious.
Welcome to Bread, But Easier—a new series where I share effortless, no-knead bread recipes that anyone can make. No stand mixer, no stress—just good bread, made simple.
Today, we’re starting with these small-batch baguettes. They have that crisp, golden crust and soft, airy inside but without the usual fuss. No overnight proofing, no complicated shaping—just a few folds, a little rest, and straight into the oven.
If you’re new to bread-making (or just want fresh baguettes without the commitment), this is for you.
Why I love making bread
I’ve been sharing my bread making journey for a while now, from my no-knead ciabatta to the fluffiest focaccia, and if there’s one thing I’ve learned, it’s that bread doesn’t have to be complicated to be good.
There’s something so satisfying about making your own bread from scratch watching a few simple ingredients turn into something golden, crisp, and warm. I love the process, the smell, the way fresh bread can turn even the simplest meal into something special.
That’s why I started Bread, But Easier. I want to make bread as approachable as possible—recipes that fit into real life, not just special occasions.
A little note 💛
If you’ve been enjoying my bread recipes, consider subscribing as a paid member. It helps me keep creating and sharing these effortless bakes, so more people can discover the joy of homemade bread.
What you’ll need
For 2 baguettes (small batch)
180ml water
¾ tsp instant yeast
215g bread flour
¾ tsp salt
For 4 baguettes (double batch)
360ml water
1 tsp instant yeast
430g bread flour
1 tsp salt
Method
Mix & Rest
In a large bowl, mix the water, yeast, flour, and salt until no dry bits remain. The dough will be sticky—don’t worry, that’s exactly what we want. Cover and let it rest for 30 minutes.
First Stretch & Fold
With slightly wet hands, grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all four sides. This helps develop gluten without kneading. Cover and let it rest for 30 minutes.
Second Stretch & Fold
Repeat the stretch-and-fold process again. By now, the dough should feel smoother and stronger.
Cover and let it rest for 1 hour, until puffy.
Shaping
Dust your work surface and hands with flour.
Gently tip the dough onto the surface—don’t punch it down! Keep as much air in as possible.
Dust the top lightly with flour, then divide it into two equal parts (or four if you doubled the batch).
Transfer them to a baguette tray or a regular baking tray, spaced apart.
Stretch each piece gently into a baguette shape. No need to be perfect—rustic looks great!
Bake (20–25 minutes at 200°C fan)
Preheat your oven to 200°C (fan).
If you want an extra crisp crust, place a small tray of boiling water on the bottom shelf to create steam.
Bake for 20–25 minutes, until golden brown. They should sound hollow when tapped on the bottom.
Let them cool slightly before slicing (if you can wait!)
