Easy Baguettes

READY IN: 16hrs 30mins




  • Place all ingredients in bowl of a stand mixer.
  • Mix well, then knead using the dough hook for about 2 minutes.The dough will be very sticky.
  • Place in a very large (it will almost triple in size) greased bowl.
  • Let sit at room temperature for 2 hours, then refrigerate overnight.
  • You can use the dough at any point in the next 7 days. When you are ready, take out about a pound of dough and roll it into an oval.
  • Fold the dough in half the long way and seal edges with the heel of your hand.
  • Flatten dough into an oval and fold again.
  • Gently roll dough with hands to form into a classic baguette shape, about 15 inches long.
  • Let rise on a baking sheet sprinkled with cornmeal (or greased) for 90 minutes.
  • Make 3-4 large diagonal slashes on the top, using a serrated knife at a 45 degree angle.
  • Spritz with warm water to help give the bread a crispy exterior.
  • Bake at 450 degrees for 25-30 minutes.