Homemade Baguette Recipe

Introduction

Making a homemade baguette is a rewarding project that fills your kitchen with the comforting aroma of fresh bread. This classic French loaf features a crisp crust and a tender, airy crumb, perfect for sandwiches or simply enjoying with butter.

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, 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. If short on time, skip this step.
6. Step 6: 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 into two or three equal pieces based on desired loaf size.
7. Step 7: Shape each piece into a rectangle, fold the long sides in toward the center like a letter, pinch the seam closed, and roll into a long rope about 12–14 inches long. Taper the ends slightly.
8. Step 8: 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.
9. Step 9: Preheat the oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up; this will create steam during baking.
10. Step 10: Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette to help the bread expand properly while baking.
11. Step 11: Right before baking, pour about 1 cup of hot water into the preheated skillet to create steam and quickly close the oven door.
12. Step 12: Bake the baguettes for 20–25 minutes until golden brown and crusty. They should sound hollow when tapped on the bottom. Let cool on a wire rack before slicing.

Tips & Variations

• For a softer crust, brush the baguettes with melted butter after baking.
• Use bread flour instead of all-purpose for a chewier texture and better gluten development.
• Add herbs like rosemary or thyme to the dough for a flavorful twist.
• If you don’t have a cast iron skillet, use a metal pan to create steam during baking.
• Cold fermenting the dough overnight develops more complex flavors and improves texture.

Storage

Store leftover baguette in a paper bag at room temperature for up to two days to keep the crust crisp. For longer storage, wrap tightly in plastic and freeze for up to one month. To refresh, reheat in a preheated 375°F (190°C) oven for 5–10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this baguette recipe without overnight refrigeration?

Yes, you can skip the cold fermentation and bake after the first rise. The bread will still be delicious, though the flavor and texture may be less complex.

How do I know when the baguette is fully baked?

The baguette should be golden brown and sound hollow when tapped on the bottom. This hollow sound indicates the interior is well baked.

Homemade Baguette Recipe

Print Recipe

★★★★★

4.5 from 66 reviews

This homemade baguette recipe guides you through making classic French baguettes with a crisp crust and tender crumb. Using simple ingredients like flour, yeast, water, and salt, the dough undergoes a long fermentation to develop deep flavor and optimal texture. The baguettes are shaped, scored, and baked with steam to achieve the perfect golden, crusty exterior for an authentic artisan bread experience.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes to 13 hours (including optional overnight fermentation)
• Yield: 2 to 3 baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• 1 1/2 cups (360ml) warm water (about 110°F / 43°C)

Additional

• Cornmeal or flour for dusting

Instructions

1. Prepare dry ingredients and proof yeast: In a large bowl, combine flour, salt, and sugar. In a small bowl, dissolve yeast into warm water and let it sit for 5–10 minutes until foamy, activating the yeast.
2. Mix dough: Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms, incorporating all ingredients.
3. Knead dough: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
4. First rise: Shape dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size, about 1 to 1.5 hours.
5. Cold fermentation (optional): For enhanced flavor and texture, refrigerate the risen dough overnight (8–12 hours). This step deepens flavor and improves dough handling but can be skipped if short on time.
6. Bring to room temperature and divide: Remove dough from fridge (if refrigerated) and let rest at room temperature for 30 minutes. Turn dough onto floured surface and divide into two or three equal portions based on desired baguette size.
7. Shape baguettes: Roll each portion into a rectangle, fold long sides toward the center, pinch seam closed, then roll gently into a 12–14 inch long baguette. Slightly taper the ends.
8. Second rise: Place 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 steam: Preheat oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat, which will be used to create steam during baking.
10. Score baguettes: Using a sharp knife or lame, make 3–4 diagonal slashes on each loaf to allow controlled expansion during baking.
11. Bake with steam: Pour about 1 cup of hot water into the preheated skillet and immediately close the oven door to trap steam. Bake the baguettes for 20–25 minutes until golden brown and crusty.
12. Cool and serve: Remove baked baguettes and let cool on a wire rack before slicing. The crust should sound hollow when tapped, indicating perfect bake.

Notes

• Cold fermentation overnight is optional but recommended for best flavor and easier handling.
• Use a sharp blade or lame for scoring to ensure clean cuts and good oven spring.
• Creating steam in the oven is crucial for developing the characteristic crust of baguettes.
• If you don’t have a cast iron skillet, use any metal pan to generate steam.
• Letting the bread cool prevents sogginess and improves slicing.

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