Dining and Cooking
Breads and Bakery

The 5 minute baguette



Delicious homemade french baguettes recipe in less than 5 minutes of actual work.
Easy no kneading recipe.
French breakfast everyday!

I insist on 5 minutes of actual work, when the dough is rising or when it’s cooking this is not working you can do something else, as I get so many comments saying it’s not 5 minutes blablabla!

If you enjoyed the video please like it and subscribe to the channel.

Leave a comment and don’t forget to post your baguette pics on Tweeter/X or Instagram.

Make a donation via Paypal so I can buy more flour!! : https://www.paypal.com/paypalme/my/profile

Tweeter : https://twitter.com/Voila83Voila/status/1678240322030120960?s=20
Instagram : https://www.instagram.com/p/CuXC4q_hV3L/?utm_source=ig_web_copy_link

Ingredients;
Flour 950gr, use baker’s flour or bread flour as called in the US (higher protein content, the one I use has 11.5gr of protein per 100gr)
Salt 2x good tsp, approx 16gr
Yeast 3/4 tsp, approx 2gr
Water 730ml, I use filtered water at room temperature

Process
Part 1
Mix all the ingredients together until combined with the handle of a wooden spoon, you will see the dough will amalgamate into a ball, this should not take more than 2mn.
Cover and let it rise for 8 to 10 hours, I leave the dough in the cold oven.

Part 2
Sprinkle some flour on the bench or a pizza dish/plate, scrape the dough on the bench/dish and sprinkle again some more flour on top of the dough to avoid sticking. You will need a plastic dough scraper and make sure you’re not pressing the dough to keep the air inside.
Cut the dough in 4 (if you want 4 baguettes, but you can make 2/3/5).
Take each piece and stretch it gently in a baguette shape and put it on a baking tray or plate with baking paper. This should not take more than 3 mn and if you’re well organised cleaning included.
Bake for 250 degC (480 degF) for approx 25 mn depending how golden you want them.
Et voila.

Timeline
2mn mixing – 8/10h rising – shaping 3mn – baking 25 mn
Baguettes for Breakfast, do the mix in the evening and bake in the morning.
Baguettes for Dinner, do the mix in the morning and bake in the evening.
Baguettes for Lunch or else, do the mix in the evening and bake when you want them.

Google sheets link with proportions if you want to change quantities, click on file download as excel to download it and modify multiplier cell https://docs.google.com/spreadsheets/d/1wv8Eyd_t6lfJ3-wWIXl0ZryidGp7IO9YA6ZPhDdj5B8/edit?usp=sharing

I missed a few things in the video:
1. The video says 900gr of flour but it should be 950gr, made a mistake and modified the subtitles accordingly but I can’t edit the video once posted. Note that it does work with 900gr (I’ve tested) as it’s a very forgiving recipe, dough will just be a bit runnier. Sorry for the confusion.
2. I leave the bowl with the dough to rise in the cold oven. If ambient temp is cold or you’re short of time you can warm up the oven a bit before (45degC), turn it off and put in the bowl with the dough.
Or you can use lukewarm water instead of room temperature.
3. For baking oven settings on top/bottom heating (not hot air). If you have steam function you can use it.

Note on flour;
Every flour is different so the water/flour ratio or hydration will need to be adjusted slightly, if you find the dough too runny reduce water.
You can’t have it wrong and you don’t need to be too precise either as it’s a very forgiving recipe.

Note on ovens;
Every oven is different so you will need to try a few combination to find the right tray position to have the baguettes cooked evenly.

For the Aussie crew links to the ingredients I use (and no I’m not sponsored);
Wallaby flour 5kg bag from Laucke https://www.coles.com.au/product/laucke-wallaby-bakers-plain-flour-5kg-4418990
Dry yeast https://www.coles.com.au/product/lowan-instant-dried-yeast-280g-9442391
Sea salt, any one will do https://www.coles.com.au/product/saxa-cooking-salt-1kg-218526
And if you prefer Woolies or IGA you can find the same ingredients there.

30 Comments

  3. Rico Martin

    Voila. I hope we see more videos like this from you. I also bake using this method. Baquette, Giabatta, rolls etc. Sometimes with Polish or something like you. Greetings from Germany

  4. Tomás A-M

    "five minute baguette"
    less than 2 minutes in, "leave it to rise for 10 hours"
    So, it's a ten hour and five minute baguette?

  5. Voila - Voila!

    It's 5 minutes of actual work, when the dough is resting you're resting as well no need to watch it! This allows me to bake almost everyday to have fresh bread.
    Please read the description before posting, I've added a lot of information.
    As it's quick and very easy I encourage everyone to give it a go and you should be pleasantly surprised. And please post your baguette pics and flour packaging on my X/Twitter account (link in description) to help others.

  6. Holger P.

    OK, you call the kneading stiring, that's all the secret. It takes the same 12 hours as most baguette recipes.

  7. RJ

    Did a half-recipe to try out – two baguettes in the oven right now. So far, so good. Have made dozens of batches of baguettes using at least 6 methods so I figured I'd try yours – subscribed and thanks very much!

  9. Renzo

    5 minutes ( not counting 8-10 HOURS of dough rising ) !!!
    No water bath in the oven?

  12. James M.

    Amazing! Still your next video be "how to cross the Atlantic in 5 minutes"? First you get on the plane, then you rest for 8-10 hours…

  13. slapheadsrnice

    Thank you! I tried it and ran into one problem. I used parchment paper on my oven rack like in the video but the paper burned at high temperature as did bottom of the bread. The process to make etc in 5 mins worked but wonder if special parchment paper is needed?

  16. Health Infinito - Free Your Mind

    I will make these in a few days when I'm running low on my home made sourdough bread. After following his yeast recipe exactly. My 2nd attempt will be a sourdough version (overnight fermenting wait as usual).

  17. Krastina Petrova

    I just tried your recipe and made a baguette for the first time! Why did no one tell me before it's that simple? Looking forward to trying more of your recipes soon.

  18. A R

    Could you explain why French bakers do add so much kneading into their baguettes, if not necessary?
    I mean, why the work and time, when not needed?

  19. Mo

    So total time is 10 hours 5 mins.
    Its no quicker than normal bread really just make the dough early.

  20. Lars L

    Thank you, will try this evening and update tomorrow morning (EU-time though). Will not post on Xitter as I don't use this crap. Sorry mate. But you have like 8 views on the video from me, hope that helps 🙂

    Edit: tried it, it is shite. Uneven distribution of gluten, the dough does not keep form and goes flat. Given that proper baguette just needs a tiny amount of more steps, basically folding and resting and the result is more pleasing I won't try again.

  21. tom

    I respect your adamant commitment to a clean process SO much. If there is anything that deters me from working with dough it is the damned mess

  25. Bill Simpson

    I tried this recipe and it is fantastic… I make it every Friday night for Sat morning baguette breakfast. (I half all the ingrediencies for just two people) Thank you Volla. 🦘🦘👍👍

  29. Ailsa McQuade

    Wonderful! I didn't have wallaby but I had laucke rye, it was a denser "baguette" but very nice tasty & crunchy. So a bag of wallaby flour is on the shopping list and these are definitely on the menu! Thankyou for sharing

Write A Comment