Homemade Baguette Recipe

Introduction

Making a homemade baguette is a rewarding experience that fills your kitchen with the irresistible aroma of fresh bread. This classic French loaf features a crisp crust and a soft, airy interior, perfect for sandwiches or enjoying with butter. With just a few simple ingredients, you can bake bakery-quality baguettes right at home.

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 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. If short on time, you may skip this step and proceed after the first rise.
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 it into two or three equal pieces, depending on your preferred 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 gently roll the dough 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 your oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up—it will be used to create steam.
10. Step 10: Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette to help the bread expand properly in the oven.
11. Step 11: Just before baking, pour about 1 cup of hot water into the preheated skillet to create steam, then quickly close the oven door to trap it.
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 more rustic crust, you can sprinkle a little cornmeal or semolina on the baking sheet to prevent sticking and add texture.
• If you don’t have a cast iron skillet for steam, place an oven-safe dish with water on a lower rack or mist the oven walls with water just before baking.
• Experiment with adding herbs like rosemary or thyme to the dough for added flavor.
• If you prefer a softer crust, reduce the oven temperature slightly or shorten baking time by a few minutes.

Storage

Store leftover baguettes in a paper bag at room temperature for up to 2 days to maintain crispness. For longer storage, wrap in plastic and freeze for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F (175°C) oven for 5–10 minutes to refresh the crust.

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 can be used and will result in a slightly chewier texture due to its higher protein content.

Do I have to refrigerate the dough overnight?

No, refrigeration is optional. It enhances flavor and dough handling, but you can bake after the initial rise if you’re short on time.

Homemade Baguette Recipe

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★★★★★

4.6 from 71 reviews

This homemade baguette recipe guides you through making classic French-style baguettes with a crispy crust and soft, airy interior. The dough undergoes cold fermentation for enhanced flavor and texture, and the loaves are baked with steam to achieve the perfect crust. Ideal for bread lovers seeking an authentic bakery experience at home.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes plus 8-12 hours (if cold fermenting)
• 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
• 1 packet (2 1/4 teaspoons) active dry yeast

Wet Ingredients

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

For Baking

• Cornmeal or flour for dusting

Instructions

1. Activate the yeast: In a small bowl, dissolve the active dry yeast in warm water (about 110°F/43°C) and let it sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active.
2. Mix dry ingredients: In a large bowl, combine all-purpose flour, salt, and sugar, stirring them evenly to prepare for the dough.
3. Combine wet and dry ingredients: Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms, ensuring all flour is incorporated.
4. Knead the dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes by hand until smooth and elastic. Alternatively, use a stand mixer fitted with a dough hook at medium speed for 6–8 minutes.
5. First rise: Shape the dough into a ball, place it 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.
6. Cold fermentation (optional): For enhanced flavor and texture, transfer the dough to the refrigerator and let it rest overnight (8–12 hours). This step can be skipped for quicker preparation but results in less complex flavor.
7. Prepare for shaping: Remove the dough from the fridge and allow it to come to room temperature for about 30 minutes. Gently turn it onto a floured surface.
8. Shape the loaves: Divide the dough into two or three equal pieces depending on desired loaf size. Shape each piece into a rectangle, fold the long sides toward the center like a letter, pinch the seams closed, and gently roll into a long rope about 12–14 inches in length. Taper the ends slightly.
9. Second rise: Place shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a clean towel and let rise again for 45–60 minutes until puffy.
10. Preheat oven and prepare for steam: Preheat your 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.
11. Score the loaves: Using a sharp knife or bread lame, make 3–4 diagonal slashes on each baguette to allow for proper expansion during baking.
12. Create steam and bake: Just before placing the baguettes in the oven, carefully pour about 1 cup of hot water into the preheated skillet to generate steam, then quickly close the oven door to trap it. Bake the baguettes for 20–25 minutes until they turn golden brown and crusty.
13. Cool and serve: Remove the baguettes from the oven and let cool on a wire rack. They should sound hollow when tapped on the bottom, a sign of proper baking. Allow cooling before slicing, though fresh warm baguette is irresistible.

Notes

• Cold fermentation overnight is optional but greatly improves flavor and dough handling.
• Using a cast iron skillet or metal pan for steam helps develop a crusty exterior similar to professional baguettes.
• Proper scoring on the loaves ensures even expansion and a traditional baguette look.
• If you don’t have a stand mixer, kneading by hand works perfectly fine.
• Make sure water is at the right temperature to activate the yeast without killing it.
• Allow the loaves to cool sufficiently before slicing to prevent gummy texture.

Keywords: homemade baguette, French bread, crusty baguette, bread recipe, yeast bread, traditional baguette