French Baguettes Recipe
This basic French baguettes recipe will help you bake French bread with a golden-brown, crispy crust and a soft, airy interior.
Best of all, you won’t need any fancy ingredients or special equipment—just a few common pantry staples. Once you taste a warm, homemade baguette fresh from the oven, you’ll never want store-bought baguettes again!
Making homemade bread is one of my favorite things to do in the kitchen. Whether it’s homemade yeast rolls, homemade bagels, whole wheat bread, or artisan sourdough bread, I just love making and eating it!
Why You’ll Love This French Baguettes Recipe
- Delicious: These classic homemade baguettes are a delicious combo of a crisp crust on the outside and a soft and fluffy texture inside!
- Perfect for breakfasts, sides, and snacks: Baguettes aren’t just great for breakfasts. They can also be used for sandwiches, to make delicious snacks, and are the perfect side to serve with soups.
- Simple ingredients: All you need to make a truly good baguette are flour, salt, sugar, and yeast—the perfect baguette couldn’t get any easier!
Crusty French baguettes would be a great choice to serve with soups like mushroom soup, tomato soup, or chicken stew.
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Equipment
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Flour: This recipe calls for bread flour. Organic unbleached bread flour that’s high in protein is a good choice.
- Salt: You’ll need 2 teaspoons of salt (I prefer mineral-rich seal salt).
- Sugar: A little granulated sugar adds a hint of sweetness.
- Yeast: You’ll need 1 packet of instant yeast to make your baguettes rise.
How to Make This French Baguettes Recipe
Step 1: Mix the instant yeast and sugar in a small mixing bowl. Add the warm water and stir to dissolve. Add one tablespoon of the flour and mix. For best results, let the yeast mixture sit for 5–10 minutes until it becomes frothy. In a another large bowl, combine the flour and salt. (See photo a.)
Step 2: Make a well in the center and pour in the yeast mixture and the remaining warm water. Mix with a wooden spoon or your hand until a rough dough forms (photo b.).
Step 3: Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth, elastic, and slightly sticky. If the dough is too sticky, add a little more flour (photo c.)
Step 4: Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or a piece of plastic wrap (photo d.).
Step 5: Let the dough rest and rise in a warm place for 1-2 hours, or until doubled in size (photo e.).
Step 6: After the first rise, gently deflate the dough and turn it out onto a floured surface (photo f.).
Step 7: Divide the dough into two equal pieces (photo g.).
Step 8: Working with one piece at a time, shape the dough into a rectangle. Fold the long edges into the center, then roll the dough into a log, pinching the seams closed. Roll it back and forth to elongate the dough to about 30-35 cm (12-14 inches) long (photo h.).
Step 9: Place the shaped dough on a baking tray or baguette pan. Cover the dough loosely with a cloth and let it rise for 45 minutes to 1 hour.
Step 10: Preheat your oven to 480°F (250°C) and put a shallow pan on the bottom oven rack. Just before baking, pour 1 cup of boiling hot water into the shallow pan at the bottom of the oven. This is called a water bath and it will create steam, which helps form a crispy and crusty baguette.
Step 11: Using a sharp knife or a razor blade, make 3-4 diagonal slashes on the top of each baguette. This helps control the expansion of the bread as it bakes.
Step 12: Place the baguettes directly on the baking sheet. Bake for 10 minutes and then remove the water bath pan. Keep baking the baguettes for 10-15 minutes until the crust is golden brown and the baguettes sound hollow when tapped on the bottom.
Step 13: Transfer the baked baguettes to a wire rack to cool completely before slicing.
How to Store
Your homemade French baguettes can be stored in a sealed container or bread box. If storing in a container or bag, let it completely cool to prevent condensation. For longer storage, wrap tightly in aluminum foil and store in the freezer for up to 3 months.
Recipe FAQs
What if my yeast mixture doesn’t become frothy?
If your yeast isn’t frothy, that means it hasn’t “activated” yet. This could happen if the yeast is old or if the water temperature is off—either too cool or too hot. For best results, aim for a water temperature between 100°F and 110°F.
Can I make the dough ahead of time?
Yes, you can! Simply mix the dough the night before, then stretch and fold it. Put it in the refrigerator for 12-14 hours. Then, the next morning, shape the dough, let it rise, and bake.
More Bread Recipes:
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
French Baguettes Recipe
Equipment
- wooden spoon
- Wire rack
Ingredients
- 7 g Instant Yeast 1 packet
- 10 g Sugar 2 tsp
- 350 ml Warm Water (about 105°F or 40°C) 1 1/2 cups
- 500 g Bread Flour 4 cups
- 10 g Salt 2 tsp
Instructions
- Mix the instant yeast and sugar in a small mixing bowl. Add the warm water and stir to dissolve. Add one tablespoon of the flour and mix.
- For best results, let the yeast mixture sit for 5–10 minutes until it becomes frothy.
- In another large bowl, combine the flour and salt.
- Make a well in the center and pour in the yeast mixture and the remaining warm water. Mix with a wooden spoon or your hand until a rough dough forms.
- Transfer the dough to a lightly floured surface.
- Knead for about 10 minutes until the dough becomes smooth, elastic, and slightly sticky. If the dough is too sticky, add a little more flour.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or a piece of plastic wrap. Let the dough rest and rise in a warm place for 1-2 hours, or until doubled in size.
- After the first rise, gently deflate the dough and turn it out onto a floured surface.
- Divide the dough into two equal pieces.
- Working with one piece at a time, shape the dough into a rectangle. Fold the long edges into the center, then roll the dough into a log, pinching the seams closed. Roll it back and forth to elongate the dough to about 12-14 inches (30-35 cm) long.
- Place the shaped dough on a baking tray or baguette pan. Cover the dough loosely with a cloth and let it rise for 45 minutes to 1 hour.
- Preheat your oven to 480°F (250°C) and put a shallow pan on the bottom oven rack.
- Just before baking, pour 1 cup of boiling hot water into the shallow pan at the bottom of the oven. This is called a water bath and it will create steam, which helps form a crispy and crusty baguette.
- Using a sharp knife or a razor blade, make 3-4 diagonal slashes on the top of each baguette. This helps control the expansion of the bread as it bakes.
- Place the baguettes directly on the baking sheet. Bake for 10 minutes and then remove the water bath pan. Keep baking the baguettes for 10-15 minutes until the crust is golden brown and the baguettes sound hollow when tapped on the bottom.
- Transfer the baked baguettes to a wire rack to cool completely before slicing.
