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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.

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)

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

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