Print

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.

Ingredients

Scale

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

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