Introduction
Craving the crusty, golden baguettes you find in French bakeries? With this Homemade Baguette recipe, you can bake authentic, artisan-style baguettes right in your kitchen — with just 4 ingredients and a little patience.
This classic French bread features a crisp, crackling crust and a light, chewy interior. Whether served with butter, cheese, or dipped into soup, a fresh baguette is pure comfort. And the best part? No special equipment or sourdough starter needed!
Ingredients
- 3½ cups (420g) bread flour (or all-purpose flour)
- 1½ tsp salt
- 1 tsp instant yeast
- 1¼ cups (295ml) warm water (about 110°F or 43°C)
- Optional: Cornmeal or flour for dusting
🥖 Bread flour gives a chewier crumb, but AP flour still works well!
Timing
- Prep Time: 20 minutes
- Resting/Rise Time: 3–4 hours
- Bake Time: 20–25 minutes
- Total Time: ~4½ hours
- Yields: 2–3 baguettes
Instructions
Step 1: Make the Dough
In a large bowl, combine flour, salt, and instant yeast. Gradually add warm water and stir until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook).
💡 Dough should be slightly sticky but not wet. Add a tablespoon of flour if too sticky.
Step 2: First Rise
Form dough into a ball, place in a greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place until doubled in size (1–2 hours).
Step 3: Shape the Baguettes
Punch down the dough and divide into 2 or 3 equal pieces. Roll each into a rough rectangle, then fold and roll tightly into a long, thin log (about 14 inches long).
Place on a parchment-lined baking sheet or in a floured baguette pan. Dust lightly with flour. Cover with a clean towel and let rise another 45–60 minutes.
Step 4: Score and Preheat
Preheat oven to 475°F (245°C) with a cast iron skillet or pan on the bottom rack.
Just before baking, make 3–5 shallow diagonal slashes on each loaf with a sharp knife or razor blade.
Step 5: Bake with Steam
Place baguettes in the oven. Pour 1 cup of hot water into the hot skillet to create steam, then quickly shut the oven door.
Bake for 20–25 minutes, until deeply golden and crusty. Let cool for 15 minutes before slicing.
🔥 Steam is the secret to that signature crispy crust — don’t skip it!
Tips for Success
- Hydration is key: Sticky dough = airy crumb
- Steam creates the crust: Use water in a hot skillet or spray water in the oven
- Sharp scoring helps expansion and that rustic look
- Room temperature affects rise: Cold rooms may need longer proofing
- Use a pizza stone or baguette pan for better shape and bottom crust
Variations
| Version | Additions or Swaps |
|---|---|
| Herb Baguette | Add rosemary or thyme to the dough |
| Cheese Baguette | Fold in shredded gruyère or cheddar |
| Whole Wheat Baguette | Use 1 cup whole wheat + 2½ cups bread flour |
| Garlic Baguette | Add roasted garlic to dough or brush on after |
Storage
- Room Temp: Wrap in a towel or paper bag for up to 2 days
- Freezer: Freeze cooled loaves in foil or bags for up to 2 months
- To Reheat: Warm in 350°F oven for 5–8 minutes to refresh crust
Nutrition (Per Slice – based on 1 baguette, 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~120 kcal |
| Carbs | 24 g |
| Protein | 4 g |
| Fat | 0.5 g |
| Fiber | 1 g |
| Sodium | 150 mg |
🥖 Low in fat, this is a classic staple that’s perfect with anything from butter to brie!
Frequently Asked Questions
Can I make this dough overnight?
Yes! After kneading, cover the dough and refrigerate overnight. Let it come to room temp and continue shaping as usual.
Why is my baguette flat?
It may be under-proofed, over-proofed, or lacked enough gluten development. Try a longer knead and more time rising.
Do I need a baguette pan?
Not required! A parchment-lined baking sheet works. For perfect round shape, baguette pans help but aren’t essential.
What to Serve With Homemade Baguette
- Cheese boards and charcuterie
- Soups and stews
- Bruschetta or crostini appetizers
- French toast or breakfast bakes
- Sandwiches (banh mi, caprese, or sub-style)
This bread elevates anything it touches — even plain butter feels gourmet!
Conclusion
There’s nothing quite like the smell of fresh baguettes baking in your kitchen. With this simple and authentic recipe, you’ll enjoy crisp crusts, chewy centers, and the pride of homemade artisan bread — no trip to Paris required.
Master this once, and you’ll be baking baguettes for life.
