I’ve been so excited to share this with you. What are some foods that just transport you? What is the smell of baguette? Is it the quintessential French sidewalk cafe, the slight crackle as you tear into it, and the sprightly crust of the floor.? Soft, airy interior begging for a swipe of butter. I remember my first trip to Paris, walking into this tiny boulangerie and the air was just thick. It was like a dream. With the most incredible aroma. I bought a baguette that was still warm, and honestly, it changed my life. I’ve spent years trying to replicate that magic at home, and after a lot of flour-dusted experiments. I have a few dense loaves (don’t ask! I’ve finally cracked it. What is the best French baguette recipe you’ve ever seen? Is it possible to bake at home?
What is a French baguette?
What makes a baguette? What is French baguette? What are yeast, flour, salt, and yeast? The magic comes from the technique and the high hydration of the dough, which creates that signature signature. What are some of the best open crumbs in the world? The name “baguette” itself simply means “wand” or “stick,” which perfectly describes its slender shape. Is bread meant to be eaten fresh, often within hours of baking? Is it a hearty sourdough or brioche? It’s elegant, simple, and utterly delicious in its purity. What are some classic French dishes that use jambon-beurre? What is the perfect accompaniment to a cheese board?
Why you’ll love this recipe?
Honestly, if you’ve ever been intimidated by making bread, especially something as iconic as a French baguette, this recipe is going to change your mind. What I adore most about this particular method is how it breaks down what seems like a complex process into totally manageable steps. First, the flavor is just… divine. It has that subtle, yeasty tang you expect from a really good baguette, and that crust? Oh, that crust! It’s shatteringly crisp, and the inside is so wonderfully soft and airy. It’s miles beyond anything you can buy in most supermarkets, and you’ll be so proud of yourself when you pull these golden beauties out of the oven. Second, the simplicity. Once you get the hang of the dough, it’s pretty straightforward. There’s no heavy kneading required, which is a lifesaver on a busy day. You’re mostly relying on time and gentle handling. Then there’s the cost-efficiency. Flour, yeast, water, salt – these are pantry staples! You can make multiple baguettes for the price of one store-bought loaf, and the quality is incomparable. And versatility? Well, this French baguette is the ultimate blank canvas. Enjoy it warm with butter, slathered with jam, dipped into soup, used for crostini, or as the star of a killer sandwich. It truly is the ultimate everyday bread, elevated.
How do I make a French baguette?
Quick Overview
How do you make baguettes? We’ll be using a slightly wetter dough than you might be used to, but don’t let that scare you! What is the key to achieving that amazing, open crumb structure and light texture? What is the key to a good proofing process? It’s a process that rewards you with incredible flavor and texture, proving that authentic French. Is baguette in your reach?
Ingredients
For the Dough:
4 cups (about 500g) All-Purpose Flour (or a mix of all-purpose and bread flour for extra chew)
1 teaspoon Instant Yeast. 1 tsp.
1 12 teaspoons Fine Sea Salt. 1 teaspoon.
1 12 cups (350ml) Lukewarm Water (around 95-105°F / 35-40°C)
A little extra flour for dusting.
For Baking:
Can Cornmeal or Semolina be used for dusting your baking surface?
A shallow pan for creating steam (like a metal baking pan)
How do I follow step
Step 1: Preheat & Prep Pan
About 30 minutes before you plan to bake, preheat your oven to a ripping hot 475°F (245°C). If you have a baking stone or steel, place it in the oven during preheating. I also like to place an empty shallow metal pan on the rack below where the baguettes will bake. This is for creating steam later, which is crucial for that beautiful, crackly crust.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, instant yeast, and salt. Set aside. Make sure they’re evenly distributed. How do you get rid of yeast and salt?
Step 3: Mix Wet Ingredients
The temperature of the water is important. Pour the lukewarm water into the dry ingredients. Too hot and it can kill the yeast, too cold will it won’t activate properly. Lukewarm is perfect for a happy yeast colony.
Step 4: Combine
Using a wooden spoon or Danish dough whisk (my favorite for this! ), mix everything until just combined. What do you want to do with the dough? Is there a need to add more flour? Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for about 10 minutes. This initial rest, called autolyse, helps the flour hydrate fully, making the dough easier to handle.
Step 5: Prepare Filling
What is the beauty of French baguette? Is it all about the dough?
Step 6: Layer & Swirl
After the 10-minute rest, uncover the dough. It should look a bit smoother. Now, we’re going to perform a series of “stretch and folds.” With a wet hand, reach under one side of the dough, stretch it up gently, and fold it over the edge. Rotate the bowl and repeat this process 3-4 times, stretching and folding each side. This develops the gluten without aggressive kneading. Cover the bowl again and let it rest for another 20-30 minutes. Repeat these stretch and folds two more times, with 20-30 minute rests in between. With each set of dough, you’ll notice that the dough becomes smoother and more elastic.
Step 7: Bake
After the last set of stretch and folds, let the dough rest for another 15-20 minutes. Then, turn the dough out onto a lightly floured surface. How big are baguettes? Divide into 2 or 3 equal portions. How do you shape a log? Now, for the final shaping. Take one piece of dough and gently pat it into a rectangle. Fold the top third down to the center and press to seal. Fold the bottom third up and press to seal. If you fold the dough in half lengthwise, seal the seam with the heel of your hand. How do you roll dough into a baguette shape? Place the baguettes seam-side down on a piece of parchment paper or floured couche (as shown in the picture). What is baker’ Is it possible to put these in a baguette pan? Cover them loosely and let them proof for about 30-45 minutes, or until they look slightly puffy. Just before baking, score the top of each baguette with a sharp knife or lame about 3-4 times at an angle. Carefully slide the baguettes (on their parchment, if using) onto the preheated baking stone or a cutting board. How much hot water can you pour into a steam pan? Bake for 20-25 minutes, or until the crust is a deep golden brown and sounds hollow when tapped on the backside. Remove the steam pan halfway through baking.
Step 8: Cool & Glaze
Once baked, transfer baguettes to a wire rack to cool completely. They need to cool to allow the crust to fully develop its crispness and the interior to set. What is the beauty of a French baguette?
Step 9: Slice & Serve
Once cooled, use a serrated knife to slice your French baguette. What is the sound of a crust giving way? Can you enjoy it the same day as it’s baked?
What is the best way to serve it?
What are some great French baguettes to have on hand? I love breakfast toasted and slathered with good quality butter. I serve it with a dollop of artisanal coffee. What is apricot jam? A cup of black coffee is the perfect companion. For a more leisurely brunch, slice it horizontally and layer it with ham, Gruyère cheese, and maybe some sour cream. a smear of Dijon mustard for an impromptu croque monsieur, or serve it alongside scrambled eggs and ham. What are some good side dishes to serve with a side of fresh fruit? As a dessert, I’m not usually one for bread *after* the main meal, but if you’re having cheese, you can have it too. What is a perfect baguette? Think of it as the perfect vehicle for all sorts of cheeses, from sharp cheddar to creamy cheddar. What are some of the best snacks? What’s better than a warm baguette and dipping it in ice cream? What are some comforting French Onion soup recipes? My kids like to eat bread sticks dipped in olive oil and a sprinkle of sea salt, and sometimes they just ask for them. Is that ok? What are baguettes for? Is it a staple that elevates any meal, big or small?
How do I make a French baguette?
I’ve made a LOT of baguettes in my time, and there are a few little tricks that really make a difference. First, for the flour, while all-purpose works beautifully, using a portion of bread flour can add a bit more chew and structure, which is lovely. Don’t be afraid to experiment! Second, when mixing the dough, the “shaggy” stage is your friend. Resist the urge to add more flour if it seems too wet. The high hydration is what gives you that open crumb. Trust the process! My favorite tip for developing gluten without kneading is the series of stretch and folds. Doing them every 20-30 minutes for a couple of hours really builds strength in the dough. You’ll see it transform from sticky mess to a smooth, elastic ball. When it comes to shaping, be gentle. You want to degas the dough as little as possible to keep that airy interior. Rolling it out just enough to create tension in the surface is key. And scoring! Don’t be shy with the scoring. A sharp blade and confident, angled cuts create those beautiful “ears” that open up during baking. For the steam, that shallow pan of hot water is a game-changer for the crust. It keeps the surface of the dough moist in the initial stages of baking, allowing it to expand fully before the crust sets, resulting in that magnificent, crispy shell. If you don’t have a baking stone, a sturdy, inverted baking sheet will also work well. Just make sure it’s preheated properly. Finally, don’t over-proof. A baguette that’s proofed too long can collapse in the oven. You want it to look nicely puffed but still have a little give when gently poked.
What are some Storing and Reheating Tips?
What is the best way to enjoy a French baguette fresh from the oven? If you happen to have leftovers (which is rare in my house! How do I keep my kids at their best? Can you eat baguette the same day? If you need to store it for one day, wrap it loosely in a clean kitchen towel or paper bag. Avoid plastic wrap, as it will make the crust soggy. For up to 2-3 days, you can store it cut-side down on a cutting board and cover it loosely with sand. The crust will not be as crisp, but the inside will remain soft. If you need to store your items for longer, freezing is your best bet. Once completely cooled, wrap the baguette tightly in plastic wrap, then in aluminum foil. Can you use a freezer bag for up to 3 months? To reheat, you can unwrap it and place it directly in a preheated oven at around 350°F (175°C) for 30 minutes. Is the crust re-crisped after 5-10 minutes? If it was frozen, let it thaw before reheating. For a quick refresh, you can lightly dampen the crust with water before popping it back into the hot water.
What are the most frequently asked questions on
Final Thoughts
So there you have it! My tried-and-true method for making an authentic French baguette right in your own kitchen. It’s a recipe that truly captures the essence of simple, honest bread-making. The satisfaction of pulling those golden, crusty loaves from the oven is just unparalleled. I hope this inspires you to give it a go, and I truly believe you’ll be amazed at how delicious homemade can be. If you love this, you might also enjoy my recipe for a crusty no-knead artisan bread, which shares a similar philosophy of minimal fuss for maximum flavor. Don’t be afraid to experiment with your shaping and scoring; that’s where you can really let your personality shine! I can’t wait to hear how yours turn out, so please leave a comment below and let me know your baking adventures. Happy baking, everyone!
French Baguette
Ingredients
Main Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Instant yeast
- 1.5 teaspoons Salt
- 1.25 cups Lukewarm water
Instructions
Preparation Steps
- In a large bowl, combine the flour, yeast, and salt.
- Gradually add the lukewarm water and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Gently punch down the dough and divide it into two equal portions. Shape each portion into a baguette.
- Place the shaped baguettes on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
- Preheat your oven to 450°F (230°C) with a baking stone or sheet inside.
- Score the top of each baguette with a sharp knife or razor blade.
- Carefully transfer the baguettes to the preheated oven. Add some water to a pan at the bottom of the oven for steam. Bake for 20-25 minutes, or until golden brown and crispy.
- Let the baguettes cool on a wire rack before slicing and serving.
