Name: Perfect Baguette at Home
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: French
Ingredients: 500g Bread Flour; 375g Water; 10g Salt; 5g Instant Dry Yeast

Jump to Recipe

I usually make a batch on Sunday afternoons, and the aroma fills the whole house. There’s nothing quite like tearing off a piece of warm baguette, slathering it with butter, and enjoying it with a simple bowl of soup or a cheese board. It’s become a weekend ritual, and I wouldn’t trade it for anything. It fits perfectly into our busy family life because I can prep the dough ahead of time and bake them off right before dinner.

Trust me, once you try this recipe and get the hang of it, you’ll be amazed at how easy it is to create bakery-quality baguettes in your own kitchen. Don’t be intimidated – I’m here to guide you every step of the way. And hey, even if your first batch isn’t perfect, it will still be delicious! So, let’s get baking!

What You’ll Need

Here’s what you’ll need to make these glorious baguettes. I always try to use the best quality ingredients I can find; it really does make a difference.

Ingredients Image - Baguette Ingredients on Marble

Save

3 1/2 cups (420g) all-purpose flour, plus more for dusting: I usually use King Arthur Baking flour because I find it gives the best results. It has a higher protein content, which is essential for developing that lovely gluten structure. The protein in flour forms gluten when mixed with water, providing the elasticity and strength needed for a well-structured baguette. Different brands and types of flour have varying protein contents, impacting the final texture of your bread.
1 3/4 cups (420g) warm water (about 105-115°F): The water temperature is crucial for activating the yeast. Too cold, and the yeast won’t wake up. Too hot, and you’ll kill it. I use a simple kitchen thermometer to make sure I get it just right. Yeast thrives in a specific temperature range. Too cold, and they remain dormant; too hot, and they die off, preventing your dough from rising properly.

1 1/2 teaspoons (6g) instant yeast: I prefer instant yeast because it’s so convenient – no need to proof it beforehand! Just add it straight to the flour. Instant yeast, also known as rapid-rise yeast, is formulated to be added directly to dry ingredients. This type of yeast has a finer texture and a more concentrated formulation, allowing for faster and more consistent results.
1 1/2 teaspoons (9g) salt: Don’t skimp on the salt! It not only adds flavor but also helps to control the yeast and strengthen the dough. Salt plays a crucial role in bread making beyond just flavor. It controls the yeast’s activity, preventing it from rising too quickly, and strengthens the gluten structure, contributing to the bread’s texture and crumb.
Olive oil, for greasing: Just a little bit to prevent the dough from sticking. Olive oil not only prevents sticking but also adds a subtle flavor and richness to the dough. Different oils can be used, but olive oil is a classic choice for its flavor profile and beneficial properties.

Shopping Tips:

You can find all of these ingredients at any well-stocked grocery store. I usually buy my flour in bulk because we do a lot of baking in our house. It saves money in the long run!

Kitchen Wisdom:

Here’s a trick I learned from my mom: always keep a jar of active dry yeast in the fridge. It stays fresh much longer that way!

Ingredient Prep Shortcuts:

If you’re short on time, you can even use pre-made pizza dough from the store! Just let it come to room temperature before shaping it into baguettes. It won’t be quite the same, but it’s a great option when you’re in a pinch. Pre-made pizza dough is a convenient alternative, but keep in mind that it may contain different ingredients and have a different hydration level, affecting the final texture and flavor of your baguettes.

Storage Tips:

Leftover flour should be stored in an airtight container in a cool, dry place. Yeast should always be refrigerated or frozen to maintain its potency. Proper storage ensures the longevity and effectiveness of your ingredients, preventing spoilage and maintaining the quality of your baked goods.

Let’s Cook This Together!

Alright, let’s get down to the fun part! I promise, this recipe is easier than it looks. Just follow these steps, and you’ll be enjoying fresh, homemade baguettes in no time.

Instructions Image - Hands Preparing Baguette Dough

Save

Combine Ingredients: In a large bowl, whisk together the flour, yeast, and salt. Add the warm water and stir until a shaggy dough forms. Don’t worry if it looks a little rough – that’s perfectly fine! A shaggy dough is just the initial stage where the ingredients are combined but not fully developed.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step. I’ll admit, on busy weeknights, I often opt for the stand mixer – it saves me so much time and effort! Kneading develops the gluten in the dough, creating a network that gives the bread its structure and chewiness.
First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size. In my kitchen, this usually takes about an hour and a half, depending on the temperature. The first rise allows the yeast to ferment, producing carbon dioxide that makes the dough rise and develops its flavor.

Divide and Shape: Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal portions. Shape each portion into a rough rectangle. Then, starting from one of the short ends, roll the dough up tightly, pinching the seam to seal. Gently taper the ends to create a baguette shape. This is where it can get a little tricky, but don’t worry if they’re not perfect! Imperfect baguettes still taste amazing! Shaping the dough properly ensures that the baguettes have the right structure and texture.
Second Rise: Place the shaped baguettes on a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for another 30-45 minutes. While they’re rising, I like to preheat my oven and get my steaming system ready. The second rise, also known as proofing, allows the shaped dough to relax and rise further, resulting in a lighter and airier texture.
Preheat Oven and Prepare for Steam: Preheat your oven to 450°F (232°C). Place a baking stone or pizza stone on the bottom rack of the oven. If you don’t have a baking stone, you can use an inverted baking sheet. Place an empty baking pan on the rack below the stone. Creating steam is crucial for getting that beautiful, crispy crust. Steam keeps the surface of the dough moist during the initial baking phase, allowing it to expand fully before the crust sets.

Score the Baguettes: Using a sharp knife or a lame (a special bread-scoring tool), make several diagonal slashes across the top of each baguette. This allows the bread to expand properly in the oven and prevents it from bursting. I learned the hard way that scoring is essential! One time, I skipped this step, and my baguettes exploded in the oven! Scoring, also known as slashing, controls the direction in which the bread expands during baking, preventing unsightly cracks and ensuring a uniform shape.
Bake with Steam: Carefully pour about 1 cup of hot water into the empty baking pan on the bottom rack of the oven. Quickly close the oven door to trap the steam. Bake the baguettes for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. You’ll hear a lovely crackling sound as they bake – that’s the magic happening! The steam helps create a thin, crisp crust, while the high temperature ensures that the bread bakes evenly and develops a golden-brown color.
Cool and Enjoy: Transfer the baguettes to a wire rack to cool completely before slicing and serving. I know it’s tempting to dig in right away, but trust me, they’re even better when they’ve had a chance to cool down a bit. Cooling allows the internal structure of the bread to set, preventing it from becoming gummy or doughy.

Family-Tested Shortcuts:

On busy weeknights, I sometimes skip the second rise and bake the baguettes straight away. They won’t be quite as light and airy, but they’re still delicious!

How I Love to Serve This

Oh my goodness, there are so many ways to enjoy these baguettes! My family absolutely loves them served warm with butter, alongside a big bowl of soup, or as part of a cheese and charcuterie board.

The kids love it when I make mini baguette pizzas for lunch. I just slice the baguettes in half, top them with tomato sauce, cheese, and their favorite toppings, and bake them until the cheese is melted and bubbly. It’s a quick and easy meal that everyone enjoys.

This is perfect for summer barbecues. I love to grill the baguettes and serve them with grilled vegetables, meats, and salads. It’s a simple yet elegant way to elevate any outdoor gathering.

I learned that a little presentation goes a long way. I like to arrange the sliced baguettes in a basket lined with a pretty linen napkin. It just makes them look extra special!

If you have extras (which is rare in my house!), you can use them to make croutons, bread pudding, or even French toast. Nothing goes to waste!

I’ve also tried adding different herbs and spices to the dough, like rosemary, garlic, or thyme. It’s a fun way to experiment and create new flavor combinations.

My friends always ask for the recipe when I bring these baguettes to potlucks. They’re always so impressed that I made them from scratch!

Questions I Get Asked All the Time

Oh, I’m so glad you asked! I get so many questions about making baguettes at home, so I thought I’d address some of the most common ones here.

“My dough didn’t rise. What did I do wrong?” This is a common issue! The most likely culprit is the yeast. Make sure your yeast is fresh and that your water is the right temperature (between 105-115°F). If the water is too hot, it can kill the yeast. Also, make sure you’re letting the dough rise in a warm place.
“My baguettes are too dense. How can I make them lighter?” This could be due to over-kneading or not letting the dough rise long enough. Be careful not to overwork the dough, and make sure you give it enough time to double in size during the first rise. A longer, slower rise can also help develop more flavor and a lighter texture.
“My crust isn’t crispy enough. What can I do?” The key to a crispy crust is steam! Make sure you’re creating enough steam in the oven by pouring hot water into a preheated pan. You can also try spritzing the baguettes with water a few times during the first few minutes of baking. I’ve also heard of people using ice cubes in the pan to create even more steam.

“Can I use bread flour instead of all-purpose flour?” Yes, you can! Bread flour has a higher protein content, which will result in a chewier baguette. I’ve tried it both ways, and I honestly prefer all-purpose flour for a slightly softer texture. But it’s really a matter of personal preference.
“Can I make the dough ahead of time?” Absolutely! In fact, I often do this. You can let the dough rise in the refrigerator overnight or for up to 24 hours. This will actually improve the flavor of the baguettes. Just bring the dough back to room temperature before shaping and baking.
“My baguettes are misshapen. How can I improve my shaping technique?” Shaping baguettes takes practice! Don’t get discouraged if your first few attempts aren’t perfect. Watch some videos online and pay attention to how the bakers handle the dough. The key is to be gentle but firm and to create a tight, even roll.

“Can I freeze the baked baguettes?” Yes, you can freeze them for up to 2-3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. To thaw, let them sit at room temperature for a few hours or warm them in a low oven. They won’t be quite as fresh as the day they were baked, but they’ll still be delicious.

You know what I do when my baguettes are slightly stale? I make garlic bread! Just slice them in half, spread them with garlic butter, and broil them until they’re golden brown and bubbly. It’s a great way to use up leftover bread and it’s always a crowd-pleaser. Or you can try making my homemade caesar dressing recipe and use stale baguette ends for croutons!

My Final Thoughts

This baguette recipe holds a special place in my heart because it represents my journey as a home baker. It reminds me of all the trials and errors, the late nights spent in the kitchen, and the satisfaction of finally creating something truly delicious. It also reminds me of all the wonderful memories I’ve made with my family, sharing warm baguettes and laughter around the table.

Conclusion Image - Finished Baguette on Kitchen Counter

Save

My Pro Tips:

Don’t be afraid to experiment! Try adding different herbs, spices, or even cheeses to the dough to create your own unique variations.

Invest in a good baking stone. It really does make a difference in the texture and crust of the baguettes.
Practice makes perfect! The more you bake these baguettes, the better you’ll become at shaping and scoring them.

Here are a few variations I’ve tried with my family:

Garlic and Herb Baguettes: I add minced garlic and chopped fresh herbs (like rosemary, thyme, and oregano) to the dough before the first rise. My husband loves this version!
Cheese Baguettes: I add shredded cheese (like cheddar, Gruyere, or Parmesan) to the dough before shaping. The kids devour these!
Olive Baguettes: I add chopped Kalamata olives to the dough for a savory and flavorful twist. I like to serve these with a simple tapenade.

I’d love to hear how you make this recipe your own! Feel free to share your tips and variations in the comments below.

I hope this recipe brings you as much joy as it has brought me and my family. Happy baking! Oh, and if you want to take your baking game to the next level you should try my recipe for Easy Homemade Strawberry Pie!

Perfect Baguette at Home

Print Recipe

Learn how to make perfect baguettes at home with these 7 amazing steps. From mixing to baking, this guide covers everything you need for a crusty, flavorful baguette.