Homemade Baguette Recipe

Introduction

Making a homemade baguette can seem intimidating, but this simple recipe breaks it down into easy steps. With just a few ingredients and some patience, you’ll have a crusty, golden loaf that rivals your local bakery.

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 a crisper crust, use a baking stone and add ice cubes to the preheated skillet to create steam.
• Try adding herbs like rosemary or thyme into the dough for a fragrant twist.
• If you don’t have active dry yeast, instant yeast can be used but reduce the water slightly.
• Brush the loaf with melted butter right after baking for a softer crust.

Storage

Store baguettes loosely wrapped in paper at room temperature for up to 2 days to maintain crispness. For longer storage, freeze the bread in a sealed plastic bag for up to 1 month. Reheat frozen baguettes in a preheated oven at 350°F (175°C) for 10–15 minutes to restore crustiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bread flour instead of all-purpose flour?

Yes, bread flour has a higher protein content which can give your baguette more chew and a better rise. You can substitute it cup-for-cup.

What if I don’t have a cast iron skillet for steam?

If you don’t have a cast iron skillet, use any oven-safe metal dish or a shallow pan to create steam by pouring in hot water just before baking. Alternatively, spraying water inside the oven can help create steam.

Homemade Baguette Recipe

Print Recipe

★★★★★

4.4 from 149 reviews

This homemade baguette recipe guides you through making classic French bread with a crisp crust and chewy interior. Using simple ingredients and a combination of slow fermentation and steaming in the oven, you’ll achieve bakery-style baguettes right at home.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 to 14 hours (includes rising and resting time)
• Yield: 2 to 3 baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

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Dry Ingredients

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

Wet Ingredients

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

For Dusting and Baking

• Cornmeal or flour for dusting

Instructions

1. Activate the yeast: In a small bowl, dissolve the active dry yeast in warm water (110°F / 43°C). Let it sit for 5 to 10 minutes until foamy, indicating the yeast is active.
2. Mix dry ingredients: In a large bowl, combine the flour, salt, and sugar thoroughly.
3. Combine wet and dry: Pour the foamy yeast mixture into the dry ingredients and stir until a shaggy dough forms.
4. Knead the dough: Transfer the dough onto a floured surface and knead it for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
5. First rise: 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.
6. Cold fermentation (optional for best flavor): Transfer the risen dough to the refrigerator and let it rest overnight (8–12 hours) to develop deeper flavor and improved texture.
7. Prepare dough for shaping: Remove the dough from the fridge and let it return to room temperature for about 30 minutes. Then, turn it out onto a floured surface.
8. Shape baguettes: Divide the dough into two or three equal pieces depending on size preference. Shape each piece into a rectangle, fold the long sides inward like a letter, pinch the seam closed, and gently roll into a 12–14 inch long rope with tapered ends.
9. Second rise: Place the shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a towel and let rise for 45–60 minutes until puffy.
10. Preheat oven and prepare steaming setup: Preheat your oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up; this will be used to create steam in the oven.
11. Score the dough: Using a sharp knife or lame, make 3–4 diagonal slashes on each loaf to allow proper expansion during baking.
12. Create steam and bake: Just before baking, pour about 1 cup of hot water into the preheated skillet to generate steam inside the oven. Close the oven door quickly to trap the steam. Bake for 20–25 minutes until golden brown and crusty, with a hollow sound when tapped underneath.
13. Cool and serve: Remove the baguettes from the oven and let them cool completely on a wire rack before slicing.

Notes

• The overnight cold fermentation step is optional but highly recommended for enhanced flavor and better texture.
• If you’re short on time, you can skip the cold rest and shape the dough after the first rise, though the flavor will be less developed.
• Steaming the oven creates a crispy crust by delaying crust set and promoting oven spring.
• Use a sharp serrated knife to slice the baguettes to avoid crushing the soft crumb.

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