Easy Crusty French Baguettes in 30 Minutes

You know those times when you realize that you’re having a bunch of people over and that you forgot to figure out a bread? But you’re like an hour from dinner and pretty much everything would take way too long?

(umm…me neither??)

But fear not—because this quick & easy baguette recipe is coming to the rescue!

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Lucky for me, I’ve found a couple of pretty quick bread recipes that are pretty quick (and aren’t just biscuits). I have this 1-hour focaccia bread and a 1-hour french bread, but this goes even further.

You can have this quick baguette recipe coming out of the oven golden and piping hot in about a half hour (give or take a few minutes depending on how long it takes to bake). And the flavor is AMAZING!

This is a key part of bread making…

Bread is a non-negotiable part of meals for my mom, so super happy to have another great recipe in the arsenal.

Preheat the oven to 425 F.  If you can’t put ice cubes directly on the bottom of your oven for safety (e.g. an exposed heating element), put a metal baking pan on the bottom rack so it can heat up.  This becomes important later.

In a large bowl, stir together the warm water, yeast, and sugar. Set the bowl on top of the preheating oven for ten minutes, until the yeast “proofs”—the foam forms on top.

Stir in a cup of the flour and the salt, then start adding the flour a half-cup at a time. The dough should stop being sticky and become quite soft. For me, I had to use the full 4 cups of flour.

Turn the dough out onto a well-floured surface and knead the dough until it’s elastic and not sticky at all.

For me, I get the flour worked in initially and then begin folding the dough in quarters, smooshing it flat, and doing it again. It should have a lovely silky quality.

Cut the dough into four equal pieces and roll each of them into four long, thin ropes. Take two of ropes, pinch them together at one end, and twist the two ropes together to form one loaf (pinch the other ends together once you get there).

(Side note, you can see in these pics that I didn’t knead them enough because of how wrinkly and slack the dough is…go a bit further than this so it’s got a little more stability to it)

Do the same for the other two ropes, and transfer both loaves onto a large baking sheet lined with parchment paper.

If you’re pressed for time, you can bake the loaf right away, or you can also allow it to rise for an additional 15-30 minutes on top of your warm oven.  I’ve done both, and both yield great results (this time I let it rise a little because the oven was otherwise occupied). Place the baking sheet in the oven.

Now for the most important part:  fill a large bowl with 2-3 cups of ice, open your hot oven, and toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes (because, steam). This is what gives the baguette its crusty exterior.

Or, if you’ve preheated a metal pan (see initial instructions), toss the ice into that instead.

Bake until golden brown, about 15-18 minutes.  You want it to register 200 F inside (use a thermometer to check) and should sound hollow when tapped on the bottom.

Serve fresh and hot with your favorite olive oil for dipping. My mom had made fresh homemade butter, which was the perfect complement!

Other easy bread recipes you’ll love:

• Flaky, Buttery No-Yeast Flatbreads
• “Quick” Rosemary & Caramelized Onion Focaccia
• Easy Drop Biscuits from Outlander Kitchen
• Caramelized Onion, Feta, & Spinach Quick Bread
• One-Hour Skillet Focaccia Bread
• 1-Hour French Bread

Crusty Quick & Easy Baguettes (in 30 Minutes!)

• 2 cups of very warm water
• 1 packet (2 1/4 teaspoons) of yeast
• 2 tablespoons of sugar
• 1 1/2 teaspoon of salt
• 3-4 cups of flour (I used closer to 4)

Preheat the oven to 425 F.  If you can’t put ice cubes directly on the bottom of your oven for safety (e.g. an exposed heating element), put a metal baking pan on the bottom rack so it can heat up.  This becomes important later.

In a large bowl, stir together the warm water, yeast, and sugar. Set the bowl on top of your preheating oven for ten minutes, until the yeast “proofs” (the foam forms on top). Stir in a cup of the flour and the salt, then add the flour a half-cup at a time, until the dough becomes soft but not sticky. Turn out onto a well-floured surface and knead the dough until it’s elastic and not sticky at all.

Cut the dough into four even pieces. Roll each of them into four long, thin ropes. Take two of ropes, pinch them together at one end, and twist the two ropes together to form one loaf. Do the same for the other two ropes, and transfer both loaves onto a large baking sheet lined with parchment paper.

If you’re pressed for time, you can bake the loaf right away, or you can also allow it to rise for an additional 15-30 minutes on top of your warm oven.  I’ve done both, and both yield great results. Place the baking sheet in the oven.

Now for the most important part:  fill a large bowl with 3-4 cups of ice, open your hot oven, and toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes (because, steam). This is what gives the baguette its crusty exterior. Or, if you’ve preheated a metal pan (see initial instructions), toss the ice into that instead.

Bake until golden brown, about 15-18 minutes.  You want it to register 200 F inside (use a thermometer to check) and should sound hollow when tapped on the bottom.

Let cool for at least 10 minutes, and serve fresh and hot with your favorite olive oil for dipping.

Original recipe here

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