One-a-Day Baguette

Name: One-a-Day Baguette
Total time: 2 h 48 min
Yield: 8 servings
Ingredients: 1 teaspoon active dry yeast; 1 teaspoon sugar; 1½ cups warm water; 4¼ cups unbleached all-purpose flour; 2½ teaspoons salt

A classic French baguette made with basic ingredients - flour, yeast, water, and salt. This recipe yields a crusty, golden-brown loaf with a light and airy interior, perfect for sandwiches or serving alongside meals.

8 servings

2 hr 48 min

Published October 4, 2025

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Ingredients

•1 teaspoon active dry yeast
•1 teaspoon sugar
•1½ cups warm water
•4¼ cups unbleached all-purpose flour
•2½ teaspoons salt

Cooking Instructions

1.
In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
98 min
2.
Preheat oven to 400° F.
10 min
3.
Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)
30 min
4.
Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.
30 min

Cooking Instructions

In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups flour until combined. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.

98 min

Preheat oven to 400° F.

10 min

Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide. Put loaf diagonally on a lightly greased large or 17- by 14-inch baking sheet and let rise, uncovered, about 30 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)

30 min

Make 3 or 4 diagonal slashes on loaf with a sharp knife and lightly brush top with cool water. Bake loaf in middle of oven 30 minutes, or until golden, and transfer to a rack to cool.

30 min