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Homemade Baguette Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://leofoster.com/homemade-baguette-recipe/