Homemade Baguette Recipe

Introduction

Making your own baguette at home is a rewarding experience that fills your kitchen with the aroma of fresh bread. This classic French loaf features a crisp crust and a soft, airy interior. With just a few simple ingredients and some patience, you can enjoy bakery-quality baguettes anytime.

Ingredients

• 3 1/2 cups (420g) all-purpose flour
• 1 1/4 teaspoons salt
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F / 43°C)
• Cornmeal or flour for dusting

Instructions

1. Step 1: In a large bowl, stir together the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5–10 minutes until foamy.
2. Step 2: Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
3. Step 3: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
4. Step 4: Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it rise at room temperature until doubled in size — about 1 to 1.5 hours.
5. Step 5: For the best flavor and texture, transfer the risen dough to the fridge and let it rest overnight (8–12 hours). This cold fermentation deepens the flavor and makes the dough easier to work with.
6. Step 6: If you’re short on time, you can skip this step and continue shaping after the first rise, but the results won’t be quite as complex in flavor.
7. Step 7: Remove the dough from the fridge and let it come to room temperature for about 30 minutes. Gently turn it out onto a floured surface and divide it into two or three equal pieces, depending on your desired size.
8. Step 8: Shape each piece into a rectangle, then fold the long sides in toward the center like a letter. Pinch the seam closed and gently roll the dough into a long rope, about 12–14 inches long. Taper the ends slightly.
9. Step 9: Place the shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a clean towel and let them rise for another 45–60 minutes until puffy.
10. Step 10: Preheat your oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up — you’ll use this to create steam.
11. Step 11: Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette. This helps the bread expand properly in the oven.
12. Step 12: Right before baking, pour about 1 cup of hot water into the preheated skillet to create steam. Quickly close the oven door to trap it.
13. Step 13: Bake the baguettes for 20–25 minutes until golden brown and crusty. They should sound hollow when tapped on the bottom. Let them cool on a wire rack before slicing — if you can resist.

Tips & Variations

• For an even crustier baguette, place a shallow pan of water on the oven floor instead of a skillet to create steam during baking.
• Use bread flour instead of all-purpose flour for a chewier texture and better gluten development.
• Try adding herbs like rosemary or thyme to the dough for a savory twist.
• If you don’t have a lame, a sharp serrated knife works well for scoring the bread.

Storage

Store leftover baguettes in a paper bag at room temperature for up to two days to preserve the crustiness. For longer storage, wrap tightly in plastic wrap and freeze for up to one month. Reheat frozen baguettes in a preheated oven at 350°F (175°C) for 10-15 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast using the same amount. Dissolving it in water first is not necessary; you can add it directly to the dry ingredients.

Why does the dough need to rest overnight in the fridge?

Cold fermentation slows down yeast activity, allowing more complex flavors to develop while improving the dough’s texture and handling. Skipping this step is possible but results in less flavorful bread.

Homemade Baguette Recipe

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★★★★★

4.8 from 544 reviews

This homemade baguette recipe guides you through the process of creating classic, crusty French bread with a tender crumb. Using simple ingredients like flour, yeast, salt, and water, the dough is kneaded, allowed to rise slowly with an optional overnight cold fermentation for enhanced flavor, shaped into traditional baguette forms, and baked to golden perfection with steam to develop a crisp crust.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes to 12 hours 45 minutes (including optional cold fermentation)
• Yield: 2 to 3 baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 1/2 cups (420g) all-purpose flour
• 1 1/4 teaspoons salt
• 1 teaspoon sugar

Yeast Mixture

• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (360ml) warm water (about 110°F / 43°C)

For Baking

• Cornmeal or flour for dusting

Instructions

1. Mix Dry Ingredients and Activate Yeast: In a large bowl, combine the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in warm water (about 110°F / 43°C) and let it sit for 5–10 minutes until it becomes foamy, indicating the yeast is active.
2. Combine Ingredients to Form Dough: Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
3. Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook at medium speed for 6–8 minutes.
4. First Rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise at room temperature until doubled in size, approximately 1 to 1.5 hours.
5. Optional Cold Fermentation: For richer flavor and improved texture, transfer the risen dough to the refrigerator and let it rest overnight (8–12 hours). This step can be skipped if short on time.
6. Bring Dough to Room Temperature: Remove the dough from the fridge and let it warm for about 30 minutes.
7. Shape the Baguettes: On a floured surface, gently turn out the dough and divide it into two or three equal portions. Shape each piece into a rectangle, fold the long sides inward like a letter, pinch the seam shut, and roll into a long rope about 12–14 inches long, tapering the ends slightly.
8. Second Rise: Place the shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a clean towel and let rise for 45–60 minutes until puffy.
9. Preheat Oven and Prepare for Steam: Preheat the oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat as a steam source.
10. Score the Dough: Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette to allow proper expansion during baking.
11. Create Steam and Bake: Just before baking, pour about 1 cup of hot water into the preheated skillet to generate steam, then quickly close the oven door. Bake the baguettes for 20–25 minutes until golden brown and crusty, and they sound hollow when tapped on the bottom.
12. Cool Before Slicing: Remove the bread from the oven and cool on a wire rack to set the crust before slicing, if you can resist eating it warm.

Notes

• Cold fermentation (overnight rest in the fridge) enhances the bread’s flavor and texture but is optional.
• Using a sharp blade or lame to score the dough helps create the classic baguette appearance and promotes proper oven spring.
• Steam during baking is critical for a crisp crust; ensure the skillet or baking dish is preheated before adding water.
• The dough is quite sticky initially; flour surfaces lightly to prevent sticking during kneading and shaping.
• For best results, use bread or all-purpose flour with moderate protein content.

Keywords: homemade baguette, French bread, crusty bread recipe, yeast bread, classic baguette