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This easy-to-follow baguette recipe is perfect for novice or expert bakers and guarantees a deliciously chewy and authentic loaf!
Baguettes are similar to French Bread, but a bit crustier and just as tasty and perfect served on its own or with Honey Butter or Strawberry Jam.
We Love Homemade Bread!
We love a good quick bread recipe (because they’re so simple), but we also now love using yeast to make bread recipes like White Bread or Sandwich Bread.
Once we realized it was not that hard, we’ve been making all types of bread, including Baguettes!
Have you tried them? They may seem difficult but we are here to show you today that the classic French baguette can easily be achieved at home and the taste is unparalleled!
Why we love this baguette recipe:
- Only 4 ingredients. It’s simple with clean ingredients and flavor!
- Bakery-style bread at home. With these instructions and tips, even a novice baker will be able to produce the best bakery baguettes.
- For all of the things. Pair this crusty loaf as a side dish to soups, salads, or dip it in olive oil or Cheese Fondue – to name a few!
- Waste not. Consider repurposing stale baguettes into dishes such as Bread Pudding, Bruschetta, Easy French Toast, Homemade Croutons, or bread crumbs.
Only 4 Ingredients
- water – use warm water that is between 100°F and 110°F
- dry active yeast
- all-purpose flour – (King Arthur or your favorite brand) or use bread flour which has a higher protein content and results in a chewier texture.
- salt
How to Make a Baguette
- YEAST STARTER. Add the water to a medium bowl or jar and sprinkle the yeast over the top. When the yeast has dissolved, stir in the flour.
- Cover the mixture and let sit for at least twelve hours to allow fermentation (overnight works great). It will be bubbly and should have risen noticeably.
- MAKE BREAD. Add the starter to a large bowl or the bowl of a stand mixer. Add the yeast, water, flour, and salt, and stir to form a soft and slightly sticky dough. Knead with a dough hook for about five minutes, until smooth and pliable.
- RISE. Place the dough in a greased bowl, cover, and let rise for 45 minutes. After 45 minutes, gently deflate the dough by folding the edges of the dough into the center, sealing it. Turn the dough ball over, and cover again. Let rise for 45 minutes.
Rise Time
The longest part of bread making is allowing sufficient time for it to rise not once but twice. Providing a warm environment can reduce that time.
- Turn your oven on at its lowest setting and then turn it OFF. Place the dough in an oven-safe bowl on the bottom rack and drape a damp tea towel over the top. Rise until double.
- Use a proofing box or a slow cooker on the “warm” setting.
- Place the dough in a metal or glass bowl, cover it with a kitchen towel, then place it on top of a bowl of hot, boiling water. The steam will rise and heat the bowl of dough.
Shaping and Baking the Loaves
- DIVIDE. Turn the dough out onto a greased or lightly floured surface and divide into three equal-sized balls. Cover and let rest for 15 minutes.
- SHAPE. On your work surface, flatten the dough slightly with your hand, then fold it over on itself. Turn the dough around so that the seam is facing you, and fold it over again. Repeat the process one more time, then place seam side down. Roll out the dough using your hands to form a long cylinder.
- RISE. Place on a greased or parchment-lined baking sheet, and repeat with the remaining dough. Cover and let rise 45 minutes.
- BAKE. Toward the end of the rise time, place a pan of water on the bottom shelf of the oven, and heat the oven to 450°F
- Place the baking sheet on the shelf above the water and bake 24-28 minutes or until deep golden brown. Remove and let cool.
Recipe Tips
- Crisp crust. Introducing steam during the initial stages of baking helps to keep the surface of the baguette moist, creating a professional-level crispy crust with a soft inside.
- For extra steam, toss a few ice cubes in the tray of hot water right before shutting the oven door.
- For a crispier crust, turn the oven off after the bread is done, crack the oven door 2 inches, and let the bread cool in the oven.
- Score the top of the baguette recipe. Scoring refers to the method of slicing the dough to help control the way the bread rises, guides the expansion, and prevents irregular cracking or splitting of the crust.
- Use a sharp knife or razor blade and slice at a 45-degree angle to create 4-5 evenly spaced diagonal slash marks on top of the dough about ¼ – ½ inch deep.
- Baguette pan. I used a baking sheet, but a baking stone works well as do long baguette bread pans.
Storing Tips
- Freezing baguette dough. Prepare the dough through the first rise. Shape it into thin rectangles and place it on a lined baking sheet. Cover with plastic wrap and freeze until solid. Once frozen, wrap each loaf with plastic and store in an airtight container in the freezer for up to 3 months.
- Store a baked baguette. Wrap cooled baguette recipe loosely in a cotton or paper bag, or parchment paper. Plastic bags or airtight containers can trap moisture and make the crust soggy. Store at room temperature and consume within the first 1-2 days.
- Freeze a baked baguette. Once cooled, tightly wrap the baguette in plastic wrap and again with aluminum foil. Freeze for up to 3 months. Thaw before using. You can reheat it in the oven at a low temperature.
For More Recipes:
Baguette Recipe
This easy-to-follow baguette recipe is perfect for novice or expert bakers and guarantees a deliciously chewy and authentic loaf!
Ingredients
for the starter:
- ½ cup lukewarm water
- 1/16 teaspoon active dry yeast, a good pinch works fine
- 1 cup flour
for the bread:
- 1½ teaspoons active dry yeast
- 1¼ cups lukewarm water
- 3½ cups flour
- 2 teaspoons salt
Instructions
- To make the starter, add the water to a medium bowl and sprinkle the yeast over the top. When the yeast has dissolved, stir in the flour.
- Cover and let sit at least twelve hours (leaving it overnight works great). When it has finished resting, it will be bubbly and should have risen noticeably.
- To make the bread, add the starter to a large bowl or the bowl of a stand mixer. Add the yeast, water, flour, and salt, and stir to form a soft and slightly sticky dough. Knead for about five minutes, until smooth and pliable.
- Place the dough in a greased bowl, cover, and let rise for 45 minutes. After 45 minutes, gently deflate the dough by folding the edges of the dough into the center, turn the dough ball over, and cover again. Let rise for 45 minutes.
- Turn the dough out onto a light greased surface and divide into three equal sized balls. Cover and let rest for 15 minutes.
- Working with one dough ball at a time, flatten the dough slightly with your hand, then fold it over on itself. Turn the dough around so that the seam is facing you, and fold it over again. Repeat the process one more time, then place seam side down. Roll out the dough using your hands to form a long cylinder.
- Place on a greased or parchment-lined baking sheet, and repeat with the remaining dough. Cover and let rise 45 minutes.
- Toward the end of the rise time, place a pan of water on the bottom shelf of the oven, and heat the oven to 450°F.
- When the dough has finished rising, place the baking sheet on the shelf above the water and bake 24-28 minutes, or until golden brown. Remove and let cool on a cooling rack.
Video
Notes
Freezing baguette dough. Prepare the dough through the first rise. Shape it into thin rectangles and place it on a lined baking sheet. Cover with plastic wrap and freeze until solid. Once frozen, wrap each loaf with plastic and store in an airtight container in the freezer for up to 3 months.
Baking frozen dough. Place the desired number of loaves on a lined baking sheet. Spray one side of a piece of plastic wrap with cooking
Store a baked baguette. Wrap cooled baguettes loosely in a cotton or paper bag, or parchment paper. Plastic bags or airtight containers can trap moisture and make the crust soggy. Store at room temperature and consume within the first 1-2 days.
Freeze a baked baguette. Once cooled, tightly wrap the baguette in plastic wrap and again with aluminum foil. Freeze for up to 3 months. Thaw before using. You can reheat it in the oven at a low temperature.
Nutrition
Calories: 129kcal, Carbohydrates: 27g, Protein: 4g, Fat: 0.4g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.04g, Sodium: 293mg, Potassium: 41mg, Fiber: 1g, Sugar: 0.1g, Vitamin C: 0.001mg, Calcium: 6mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Wow, I didn’t know it was this easy to make a baguette! It turned out perfect. Thanks for all the helpful tips, too!
I loved making this and my family was so impressed! It was so yummy!
This homemade bread recipe is a winner! With simple ingredients and easy steps, it’s perfect for beginners. The bread turned out crispy and soft inside! Easy and Delicious!