This homemade baguette recipe is a game-changer. It’s surprisingly easy, even for beginner bakers. I know making bread can seem intimidating, but trust me, this one is totally doable. I’ve simplified it as much as possible without sacrificing that authentic baguette flavor and texture. Even on busy weeknights, I’ve been known to throw this homemade baguette recipe together. It does take time for the dough to rise, but most of it is hands-off.
Imagine slicing into a still-warm homemade baguette recipe, the crust shattering with a satisfying crack. Picture slathering it with salted butter, or dipping it into a rich, flavorful soup. This homemade baguette recipe is also amazing for sandwiches. My family absolutely devours it whenever I make it, and I know yours will too. My picky teenager even prefers this over store-bought bread, which is a win in my book!
Don’t be intimidated by the thought of baking bread. This homemade baguette recipe is more forgiving than you think. And the reward? The most incredible, crusty, chewy baguette you’ve ever tasted. I can’t wait for you to try it – it’s become such a staple in our house!
Ingredients
Here’s what you’ll need to make this amazing homemade baguette recipe. Don’t worry, it’s a pretty straightforward list!
- 3 ½ cups (420g) bread flour: I prefer using King Arthur brand for its consistent quality, but any bread flour will do. I buy a big bag at Costco – it’s so much cheaper that way! The protein content in bread flour is crucial for developing the gluten structure that gives baguettes their signature chewiness. Different brands of bread flour can vary slightly in protein content, so you might need to adjust the amount of water you use.
- 1 ¾ cups (420ml) warm water (105-115°F): The water temperature is crucial for activating the yeast. Too cold, and it won’t work. Too hot, and you’ll kill the yeast. I use a kitchen thermometer to make sure I get it just right. Using filtered water can also improve the flavor of your baguettes, especially if your tap water has a strong chlorine taste.
- 1 ½ teaspoons (6g) salt: Don’t skip the salt! It brings out the flavor of the bread. I use sea salt, but any kind of salt will work. Salt not only enhances the flavor but also controls the yeast activity, preventing the dough from rising too quickly. Different types of salt have varying levels of sodium chloride, so adjust accordingly if you’re using kosher salt or table salt.
- 1 teaspoon (3g) instant yeast: Make sure your yeast is fresh! If it’s old, it won’t work properly, and your bread won’t rise. I store my yeast in the fridge to keep it fresh longer. Instant yeast, also known as rapid-rise yeast, is convenient because it doesn’t need to be proofed before adding to the flour. However, you can also use active dry yeast; just proof it in warm water for 5-10 minutes before using.
- Olive oil, for coating the bowl: This prevents the dough from sticking. I use extra virgin olive oil, but any kind of oil will work. The oil creates a barrier between the dough and the bowl, preventing it from drying out and sticking. You can also use cooking spray, but I find that olive oil adds a subtle flavor to the dough.
- Optional: Cornmeal or semolina, for dusting: This helps the baguettes release easily from the baking sheet and adds a nice texture to the bottom crust. My grandmother always used cornmeal, and I find it adds a lovely touch to this homemade baguette recipe. Cornmeal and semolina act as tiny ball bearings, preventing the baguettes from sticking to the baking sheet. They also add a slightly crunchy texture to the crust, which complements the chewy interior.
For ingredient substitutions, if you don’t have bread flour, you can use all-purpose flour, but the texture of the homemade baguette recipe might be a little different – slightly less chewy. If you are on a low sodium diet, you can reduce the salt, but be aware that it will affect the flavor and the rise of the dough.
When it comes to making a homemade baguette recipe, remember this golden rule: freshness matters. Always check the expiration date on your yeast and flour to ensure the best results. Storing your flour in an airtight container will also keep it fresh for longer. And a little secret from my baking adventures? I often add a tablespoon of sourdough starter for extra flavor complexity. Try it in your next homemade baguette recipe batch for a delightful twist!
Step-by-Step Instructions for Your Baguette
Alright, let’s get baking this homemade baguette recipe! Don’t be scared; I’ll walk you through it.
- Combine the ingredients: In a large bowl, whisk together the bread flour, salt, and instant yeast. Add the warm water and stir until a shaggy dough forms. It will be sticky – that’s okay! I usually do this in my stand mixer with the dough hook attachment, but you can definitely do it by hand. Just make sure everything is well combined. Using the right tools can make a huge difference with any homemade baguette recipe. If you’re mixing by hand, use a dough scraper to help incorporate the ingredients and prevent the dough from sticking to your hands.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should still be slightly sticky, but it should hold its shape. I learned the hard way that over-kneading can result in a tough baguette, so keep an eye on the texture. Also, if you make this homemade baguette recipe in the summer, your dough will rise faster. The windowpane test is a great way to check if the dough is kneaded enough: stretch a small piece of dough thin enough to see light through it without tearing.
- First rise: Place the dough in a lightly oiled 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. I usually put mine in the oven with the light on. This step is crucial for developing the flavor and texture of the homemade baguette recipe. A long, slow rise allows the yeast to work its magic, creating complex flavors and a light, airy texture. You can also do a cold fermentation in the refrigerator for up to 24 hours, which further enhances the flavor.
- Shape the baguettes: Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Shape each piece into a long, thin baguette, about 15-16 inches long. I like to roll the dough out first and then gently stretch it to the desired length. Don’t worry if they’re not perfect – rustic is good! My kids love helping me with this part of the homemade baguette recipe. There are several techniques for shaping baguettes, but the key is to handle the dough gently to avoid deflating it. You can roll it out into a rectangle and then tightly roll it up, or you can gently stretch it into shape using your hands.
- Second rise: Place the shaped baguettes on a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle with cornmeal or semolina, if desired. Cover loosely with plastic wrap or a clean kitchen towel and let rise for 30-45 minutes, or until slightly puffed up. While they rise, preheat your oven to 450°F (232°C) with a baking stone or pizza stone on the middle rack. Adding a baking stone is a great way to improve your homemade baguette recipe. The second rise allows the baguettes to develop their final shape and texture. Make sure to cover them loosely to prevent a skin from forming on the surface.
- Score and bake: Using a sharp knife or a lame (a special bread-scoring tool), make several diagonal slashes across the top of each baguette. This helps the baguettes expand properly in the oven. I usually make about 4-5 slashes per baguette. Bake for 20-25 minutes, or until golden brown and the crust is crisp. For a really crispy crust, you can add steam to the oven by placing a pan of hot water on the bottom rack. This homemade baguette recipe step is so satisfying! Scoring the baguettes allows the steam to escape during baking, creating a crispy crust. A lame is a special bread-scoring tool with a very sharp blade, but a sharp knife will also work.
- Cool and enjoy: Transfer the baguettes to a wire rack and let cool completely before slicing and serving. This is the hardest part because the smell is so tempting! But trust me, it’s worth the wait. If you wait a little before eating your homemade baguette recipe, it will taste even better. Cooling the baguettes allows the crumb to set and the flavors to fully develop. If you slice them while they’re still warm, they may be gummy and difficult to cut.
Serving Ideas
Now that you’ve got these beautiful homemade baguette recipe creations, let’s talk about how to enjoy them! The possibilities are endless, but here are some of my family’s favorites:
- Soup and salad: A classic pairing! We love serving our homemade baguette recipe with a hearty bowl of tomato soup or a light and refreshing salad. My kids love to dunk their baguette slices in the soup, which makes for a fun and easy meal. The crusty baguette adds a delightful textural contrast to the smooth soup.
- Sandwiches: Baguettes are perfect for sandwiches! Whether you’re making a classic ham and cheese or something more adventurous, the crusty bread adds a wonderful texture and flavor. One of our favorite fillings is grilled chicken, pesto, and mozzarella. A homemade baguette recipe will elevate your sandwich game. The firm crust of the baguette holds up well to fillings, preventing the sandwich from becoming soggy.
- Bruschetta: Toast slices of the homemade baguette recipe, rub with garlic, and top with diced tomatoes, basil, and a drizzle of olive oil. This is a simple and elegant appetizer that’s perfect for parties or gatherings. I always make extra because it disappears so quickly! The toasted baguette provides a crispy base for the flavorful toppings.
- Cheese and charcuterie board: Arrange slices of the homemade baguette recipe alongside a selection of cheeses, cured meats, and olives for a sophisticated and satisfying snack. This is a great way to showcase the baguette’s flavor and texture. I like to add a little bowl of olive oil for dipping. The baguette serves as a neutral canvas for the various flavors and textures of the cheeses and meats.
- Garlic bread: Spread the homemade baguette recipe slices with garlic butter and bake until golden brown and crispy. This is a crowd-pleasing side dish that’s perfect for any occasion. My family loves this so much that I often make a double batch! The garlic butter soaks into the baguette, creating a rich and flavorful treat.
- Breakfast toast: Slice the homemade baguette recipe and top with avocado, eggs, or your favorite breakfast toppings. This is a quick and easy way to start the day. My daughter loves to top hers with Nutella and sliced bananas. We also love to soak thick slices of the homemade baguette recipe in eggs and milk to make French toast. The baguette’s crusty texture adds a satisfying crunch to breakfast.
No matter how you choose to serve it, this homemade baguette recipe is sure to be a hit. The crusty exterior and soft, chewy interior make it a versatile bread that can be enjoyed in countless ways.
Frequently Asked Questions
I know you probably have some questions about making this homemade baguette recipe, so let’s tackle some of the most common ones!
Q: Can I use all-purpose flour instead of bread flour?
A: Yes, you can, but the texture of the baguette will be slightly different. Bread flour has a higher protein content, which creates more gluten and results in a chewier texture. If you use all-purpose flour, the baguette will be a bit softer. I’ve tried it both ways, and while the homemade baguette recipe works with all-purpose, bread flour truly makes a difference!
Q: My dough isn’t rising. What am I doing wrong?
A: There could be a few reasons why your dough isn’t rising. First, make sure your yeast is fresh. If it’s old, it won’t work properly. Second, the water temperature is crucial. It should be warm (105-115°F), but not too hot, or it will kill the yeast. Third, the room temperature can affect the rising time. If it’s cold, the dough will take longer to rise. I usually place my dough in a warm spot, like the oven with the light on. A homemade baguette recipe requires patience, so don’t rush the rising process.
Q: Can I make the dough ahead of time?
A: Yes, you can! After the first rise, you can refrigerate the dough for up to 24 hours. When you’re ready to bake, take the dough out of the refrigerator and let it come to room temperature for about 30 minutes before shaping the baguettes. I often do this when I know I’ll be short on time the next day. This trick is a lifesaver when making the homemade baguette recipe on a busy schedule.
Q: How do I get that crispy crust?
A: There are a few tricks to getting a crispy crust. First, make sure your oven is hot enough (450°F). Second, add steam to the oven by placing a pan of hot water on the bottom rack. This helps create a humid environment that promotes crust formation. Third, don’t overbake the baguettes. They should be golden brown and the crust should be firm to the touch. Getting the perfect crust is the holy grail of the homemade baguette recipe.
Q: My baguettes are flat and dense. What happened?
A: This could be caused by a few things. First, you might have over-kneaded the dough, which can make it tough. Second, you might not have let the dough rise long enough. Third, you might have deflated the dough too much when shaping the baguettes. Be gentle when shaping the dough, and make sure it has enough time to rise. Even when mistakes happen, you can still salvage your homemade baguette recipe attempt.
Q: How long will the baguettes last?
A: Baguettes are best enjoyed fresh, but they will last for a day or two at room temperature. To keep them from drying out, store them in a paper bag or wrapped in a clean kitchen towel. You can also freeze the baguettes for longer storage. Just wrap them tightly in plastic wrap and then place them in a freezer bag. When you’re ready to eat them, thaw them at room temperature and then reheat them in the oven for a few minutes to crisp up the crust. With a little care, your homemade baguette recipe result can last.
Conclusion
Well, there you have it! My tried-and-true homemade baguette recipe. It’s a journey, but trust me, the results are worth it. There’s something incredibly satisfying about pulling a perfectly baked baguette out of your own oven.
Here are a few extra tips to ensure your success:
- Don’t be afraid to experiment. Baking is a science, but it’s also an art. Try adding different herbs or spices to the dough to create your own unique flavor combinations.
- Use a kitchen scale for accuracy. Measuring ingredients by weight is much more precise than measuring by volume, which can lead to more consistent results.
- Let the dough rise in a warm place. A warm environment helps the yeast to activate and the dough to rise properly.
Making a homemade baguette recipe is more than just following instructions; it’s about creating something special for your loved ones. My family always gathers in the kitchen when I’m baking bread, drawn in by the irresistible aroma.
One last piece of advice: Don’t get discouraged if your first few attempts aren’t perfect. Baking takes practice, and even experienced bakers have their off days. The key is to keep trying, learning from your mistakes, and most importantly, having fun!
And remember, this homemade baguette recipe is not just about the bread itself; it’s about the memories you create while making it. I hope this homemade baguette recipe brings as much joy to your kitchen as it has to mine. Happy baking, and I hope this becomes as beloved in your kitchen as it is in mine!
PrintThe Perfect Homemade Baguette Recipe
Learn how to bake the perfect homemade baguette with this simple, step-by-step recipe. Crispy crust and soft interior guaranteed!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 2 baguettes 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
- 3 cups (384g) all-purpose flour, plus more for dusting
- 1 3/4 cups (414ml) warm water (105-115°F / 40-46°C)
- 1 teaspoon (4g) salt
- 1/2 teaspoon (1.5g) active dry yeast
Instructions
- In a large bowl, dissolve yeast in warm water. Let stand for 5 minutes.
- Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and divide it into two equal pieces. Shape each piece into a baguette, about 15 inches long.
- Place the baguettes on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30 minutes.
- Preheat oven to 450°F (232°C). Slash the tops of the baguettes diagonally with a sharp knife or lame. Bake for 20-25 minutes, or until golden brown and crusty.
Notes
For an extra crispy crust, place a pan of hot water on the bottom rack of the oven during baking. Let the baguettes cool completely on a wire rack before slicing and serving.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: baguette, bread, homemade, french bread