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Baguette

Baguette

This authentic French baguette recipe combines simple pantry staples to create a golden, crispy crust with a soft, chewy crumb. Perfect for beginners and seasoned bakers alike, it offers step-by-step instructions and options for customization, resulting in fresh, flavorful baguettes that fill your home with an irresistible aroma.

  • Total Time: 2.5 to 3.5 hours (including rising times)
  • Yield: 2-3 baguettes 1x

Ingredients

Scale

Basic Ingredients

  • 3 1/2 cups (440g) all-purpose flour
  • 1 1/4 cups (300ml) lukewarm water (about 100°F / 38°C)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 teaspoons salt
  • Optional: 1/2 teaspoon sugar (to speed yeast activation)

Optional Variations

  • For Whole Wheat Baguette: substitute half the all-purpose flour with whole wheat flour
  • For Herbed Baguette: add 1 to 2 teaspoons of dried rosemary, thyme, or garlic powder
  • For Gluten-Free Version: use gluten-free all-purpose flour blend and 1 teaspoon xanthan gum; adjust yeast amount to 1 1/2 teaspoons
  • For Seeded Crust: Brush dough with water and sprinkle sesame, poppy, or flax seeds before second rise

Instructions

  1. Prepare the Dough: In a large bowl, combine the flour, lukewarm water, active dry yeast, salt, and optional sugar. Stir until just combined, then knead by hand or with a stand mixer for about 8 to 10 minutes until the dough is smooth and elastic, which develops the gluten essential for a chewy texture.
  2. First Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature until it doubles in size, approximately 1 to 2 hours depending on room temperature.
  3. Shape the Baguettes: Gently punch down the risen dough to release excess air. Divide the dough into two or three equal portions. Roll each portion into a long cylinder about 14 inches long, tapering at the ends to form the classic baguette shape.
  4. Second Rise: Place the shaped baguettes on a lightly floured surface or baguette pan. Cover them again and let rise for 45 minutes to 1 hour until the dough is puffy but not over risen.
  5. Score the Dough: Using a sharp knife or razor blade, make 3 to 4 diagonal slashes across each baguette’s surface. This controls the expansion of the bread during baking and creates the iconic look.
  6. Bake for Golden Perfection: Preheat your oven to 475°F (245°C). Place a pan of water on the oven floor to create steam, which promotes a blistered and crackly crust. Bake the baguettes for 20 to 25 minutes until deep golden brown and crusty.

Notes

  • Use bread flour instead of all-purpose for better gluten development if available.
  • Higher hydration (more water) produces a more open crumb, but dough may be harder to handle.
  • Keep dough covered tightly during rising stages to prevent drying out and forming a skin.
  • Adding steam early during baking helps form the traditional crust texture.
  • Practice scoring to improve appearance and control bread expansion.
  • If using instant yeast, reduce the amount slightly and expect a faster fermentation.
  • Lukewarm water (around 100°F / 38°C) is ideal to activate yeast without killing it.
  • To revive crust crispness when reheating, sprinkle a little water on the baguette before warming in a 350°F (175°C) oven for 5-10 minutes.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 baguette (approx. 150g)
  • Calories: 400
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 85g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 0mg

Keywords: baguette, French bread, homemade bread, crusty bread, chewy crumb, baking, artisan bread