Baguette Bread Recipe (with Video)

Baguette Bread Recipe: There’s nothing quite like the crackly crust and tender, airy interior of a freshly baked French baguette.

Whether you want to impress guests, create the ultimate sandwich, or simply fill your kitchen with that heavenly, bakery-style aroma, mastering the baguette is a must.

In this guide, you’ll learn everything step by step—from ingredients to baking techniques—to help you bake the perfect baguette right at home. No fancy bakery skills required!

What is a Baguette?

The baguette is more than just a long, skinny loaf of bread. It’s a cultural symbol of France, deeply embedded in its culinary traditions. Known for its golden crust, chewy center, and elongated shape, a traditional baguette is made from just four basic ingredients—flour, water, yeast, and salt. But don’t let the simplicity fool you; getting it just right takes patience and technique.

Its name comes from the French word for “wand” or “stick,” which perfectly describes its shape. Measuring about 65 cm (26 inches) long and about 5–6 cm (2–2.5 inches) in diameter, this bread is meant to be shared. Whether served with cheese, soup, or dipped in olive oil, it’s a versatile staple in French households.

Why is it so Iconic in French Cuisine?

The baguette has become a daily ritual in French life. People walk to their local boulangerie every morning to pick up a fresh loaf, often warm from the oven. It’s protected by French law—yes, really! In France, there are strict regulations governing how a true baguette de tradition can be made.

But beyond legalities, it’s the emotional connection people have with it. It’s that familiar crackle when you tear it, the comforting scent it spreads through your home, and the way it turns a simple meal into something magical. Once you experience a homemade baguette, it’s hard to go back to store-bought.

Ingredients You’ll Need

Core Ingredients

To bake a traditional baguette, you’ll need the following ingredients:

Flour: Use unbleached bread flour or all-purpose flour with a high protein content (around 11–12.5%). This gives the baguette its chew and structure.
Water: Use filtered or room-temperature water for best results.
Yeast: Instant or active dry yeast will work. You’ll need about ¼ teaspoon per baguette batch.
Salt: Fine sea salt is ideal. It adds depth and controls fermentation.

That’s it. No oil, sugar, or milk needed. French baking celebrates the basics—how ingredients behave when treated with care.

Optional Add-ons for Flavor

If you’re feeling creative, you can experiment once you’ve mastered the classic version. Here are some add-ons:

Herbs: Rosemary, thyme, or oregano for a Mediterranean twist.
Seeds: Poppy seeds, sesame, or flax for added crunch.
Cheese: A sprinkle of grated Gruyère or Parmesan on top before baking.
Garlic: Infuse roasted garlic into the dough for aromatic flavor.

Stick to the basics at first. Once you’ve nailed it, you can level up with flavor variations.

Tools and Equipment Required

Must-Have Tools for Home Bakers

Mixing Bowls: You’ll need at least two large bowls—one for mixing and one for proofing.
Kitchen Scale: Precision is key in baking, and weight measurements are more accurate than volume.
Dough Scraper: Makes handling sticky dough much easier.
Clean Towel or Plastic Wrap: Used to cover the dough while it rises.
Baking Sheet or Baguette Pan: A perforated baguette pan helps shape and crisp the loaf.

Handy Extras That Make a Difference

Lame or Sharp Razor Blade: For scoring the baguette before baking. This helps the bread expand without bursting randomly.
Pizza Stone or Steel: Helps mimic a brick oven by holding heat and delivering it evenly to the bread.
Spray Bottle with Water: For creating steam in the oven. This gives you that signature crispy crust.

You don’t need all the gear to start, but investing in the right tools over time will boost your bread game significantly.

Preparing the Dough

Mixing the Ingredients

Start by combining your dry ingredients—flour, salt, and yeast—in a large bowl. Make a well in the center, then pour in your water. Stir with a wooden spoon until it forms a shaggy, sticky dough. Don’t worry if it looks rough; that’s normal at this stage.

You want all the flour to be hydrated but not overmixed. Once combined, let it rest for about 20 minutes. This rest period, known as autolyse, allows the flour to absorb the water and begin gluten development naturally.

After the rest, give it a gentle mix for about 5 more minutes until it becomes more cohesive. Avoid adding too much flour—wet dough is key to getting an airy, open crumb.

Kneading Techniques for a Perfect Texture

Traditional baguette dough is minimally kneaded. You’ll use a stretch-and-fold method instead of pounding it on the counter. Here’s how:

Wet your hands to prevent sticking.
Stretch one side of the dough upward, then fold it over itself.
Rotate the bowl a quarter turn and repeat for each side.

Do this every 30 minutes during the first 2 hours of rising. This builds strength in the dough while maintaining its lightness. By the last fold, it should feel noticeably tighter and elastic. You’re now well on your way to a perfect baguette!

The First Rise – Bulk Fermentation

How Long to Let It Rise

Cover your dough with a damp towel or plastic wrap and let it rise at room temperature for about 2 to 3 hours. During this time, the yeast ferments the sugars in the flour, producing carbon dioxide and alcohol, which leaven and flavor the dough.

You’ll notice it nearly doubles in size and gets puffier. The gluten continues developing, and the dough will feel pillowy when gently pressed.

Tips to Avoid Overproofing

Keep an eye on the dough—too long, and you risk overproofing, which makes shaping harder and leads to a flat, gummy loaf. If your kitchen is warm, it might rise faster, so check on it every 30 minutes.

Another pro tip? Use the “poke test.” Lightly press your finger into the dough. If it springs back slowly and leaves a slight indent, it’s ready for shaping. If it collapses or doesn’t bounce back at all, you’ve gone too far.

Shaping the Baguettes

Dividing and Pre-shaping the Dough

Once your dough has gone through the bulk fermentation and has puffed up nicely, it’s time to divide and pre-shape it. Gently transfer the dough onto a lightly floured surface. Be careful not to knock all the air out; that airy texture is what we’re aiming for!

Use a dough scraper or knife to divide the dough into equal portions. For standard-sized baguettes, you can split a typical batch into three pieces, each weighing around 250–300 grams.

Lightly shape each piece into a rectangle, then fold the long sides inward and gently roll it into a loose log. Let these pre-shaped logs rest under a towel for about 20 minutes. This resting period relaxes the gluten, making the final shaping easier and more effective.

Final Shaping Techniques

Now, let’s give our dough its iconic baguette shape. Working with one piece at a time:

Flatten it gently into a rectangle again.
Fold the top third down toward the center, pressing gently to seal.
Fold the bottom third up and over the first fold.
Roll the dough into a cylinder, starting from one edge and sealing with the heel of your hand.
Gently stretch the dough outward, rolling it back and forth until it’s about 14–16 inches long.

Be careful not to stretch too aggressively—let the dough guide you. If it resists, let it rest a few minutes and try again. Once shaped, place each loaf on a well-floured couche (a linen cloth used in bread making) or on parchment paper with rolled-up towels between them for support.

The Second Rise – Proofing

How Long Should It Proof?

This final proof is shorter than the bulk fermentation. After shaping, let the baguettes rise for about 45–60 minutes at room temperature. They should become slightly puffy but not doubled in size.

This stage is where the yeast wakes up again and gives the dough its final lift. You’re looking for a soft, airy feel when gently pressed.

Signs of Proper Proofing

It can be tricky to know when a baguette is ready to bake. Here’s a simple way to tell:

Lightly press the dough with your finger.
If it springs back slowly and leaves a slight indent, it’s good to go.
If it springs back immediately, it needs more time.
If it doesn’t spring back at all, it may be over-proofed.

Over-proofed dough will deflate in the oven and bake up dense. Proper proofing, on the other hand, gives you that open crumb and crisp crust we all love.

Scoring the Baguettes

Why Scoring is Important

Scoring is not just about making your bread look pretty. It controls how your baguette expands in the oven. Without it, the crust can crack unevenly, and all your hard work shaping could be for nothing.

Scoring also lets steam escape at controlled points, ensuring the bread rises upward, not sideways.

How to Score Like a Pro

Use a lame (a baker’s razor) or a very sharp knife. Hold it at a shallow angle and make 3 to 5 diagonal slashes down each loaf. Each cut should be about ¼ inch deep and overlap slightly down the center.

Here are a few tips:

Make swift, confident cuts—hesitation causes jagged lines.
Keep your wrist loose and cut in one fluid motion.
Score just before baking to preserve surface tension.

With practice, you’ll develop your signature scoring style, just like professional bakers do.

Baking the Baguettes

Preheating the Oven

Preheat your oven to 475°F (245°C) at least 30 minutes before baking. If you’re using a baking stone or steel, place it on the middle rack while preheating. These tools help mimic the intense heat of a professional deck oven.

Have a steam plan ready too. Professional ovens inject steam, but at home, you can use:

A cast iron skillet placed on the bottom rack.
A spray bottle to mist the oven walls.
Ice cubes tossed into the hot pan.

Steam is critical in the first 10 minutes. It delays crust formation, allowing the bread to expand fully and develop that thin, crackly exterior.

Baking Time and Technique

Transfer the baguettes to the oven using a peel or cutting board if you don’t have a peel. Work quickly to retain as much heat and steam as possible.

Here’s your baking timeline:

Bake at 475°F (245°C) for 10 minutes with steam.
Reduce temperature to 450°F (230°C) and continue baking for 10–15 minutes more.

Look for a golden-brown crust and hollow sound when tapped. Rotate the loaves halfway through if needed for even browning.

Once done, cool the baguettes on a wire rack for at least 20 minutes. Cutting them too soon lets the steam escape and makes the inside gummy.

Cooling and Storing Your Baguette

Why Cooling Matters

Letting your baguette cool isn’t just about avoiding burnt fingers—it’s essential for texture. The crumb finishes setting as it cools, and the crust becomes crisp and firm.

Cutting into it too soon releases steam that should be settling inside the loaf, potentially ruining your beautifully airy structure.

Storage Tips for Freshness

Fresh baguettes are best enjoyed the same day—they don’t contain preservatives and can go stale quickly. That said, here’s how to store them:

Short-term: Wrap in a kitchen towel or paper bag at room temperature.
Medium-term: Freeze the baguette. Slice it first, then wrap it in plastic wrap and foil. Reheat in a 350°F oven for 10–12 minutes.
Avoid plastic bags: They trap moisture, making the crust soft and soggy.

Want that day-one crunch again? A few minutes in the oven will bring it right back.

Serving Suggestions for Your Baguette

Classic French Pairings

Nothing feels more authentically French than a warm baguette served with rich, creamy butter and a bit of sea salt. Simplicity is key when it comes to enjoying this bread. For breakfast, the French love it toasted with jam or even dipped into coffee—yes, really! It’s a comforting way to start the day.

If you’re going for a traditional lunch, consider making a jambon-beurre sandwich. It’s nothing more than high-quality ham and butter on a fresh baguette, but the simplicity allows the ingredients to shine. Add a few cornichons for a bit of zing, and you’ve got yourself a Parisian street food favorite.

You can also enjoy slices of baguette alongside a hearty bowl of French onion soup, where the crusty bread soaks up the savory broth. Or serve it with a charcuterie board—thinly sliced meats, cheeses, olives, and spreads—for a meal that feels both rustic and gourmet.

Creative Uses for Leftover Baguette

Let’s be real: as delicious as baguettes are, they don’t stay fresh forever. But don’t toss that day-old loaf! There are countless ways to reinvent it:

French toast: Use slightly stale baguette slices for the best texture.
Croutons: Cube and toss with olive oil, herbs, and toast for soup or salad toppings.
Bruschetta: Top toasted slices with diced tomatoes, basil, garlic, and olive oil.
Bread pudding: A cozy, custard-filled dessert that turns old bread into something luxurious.
Bread crumbs: Pulse in a food processor and store for future use in coating or topping dishes.

A baguette never goes to waste if you get creative in the kitchen!

Troubleshooting Common Baguette Issues

Flat or Dense Loaves

If your baguette turned out flat instead of tall and proud, there could be a few culprits:

Over-proofing: The dough rose too long and collapsed.
Under-proofing: Not enough rise led to a tight crumb and heavy texture.
Too much flour during shaping: This prevents the seams from sealing properly.

Flat loaves are usually still delicious, but if you’re aiming for that iconic open crumb and height, timing and shaping are everything.

Crust Too Soft

A soft crust usually means not enough steam during baking or improper cooling. Here’s how to fix that:

Steam it up: Use boiling water in a hot pan, spray bottles, or a covered Dutch oven in the early baking stage.
Cool on a wire rack: This prevents the bottom from getting soggy.
Avoid plastic wrap: Store the baguette in paper to maintain the crust’s texture.

A few tweaks to your baking process can give you that perfect shattering crust every time.

Baguette Variations to Try

Whole Wheat Baguette

Want to add a bit more nutrition to your bake? Try replacing 25–50% of the white flour with whole wheat flour. It brings a nutty flavor and extra fiber while still keeping a chewy texture.

Note that whole wheat absorbs more water, so you may need to add a few tablespoons more to your dough. It also ferments faster due to the bran, so keep a close eye on proofing times.

Baguette à l’Ancienne (Overnight Baguette)

This variation uses a cold, overnight fermentation to develop deeper flavors and better texture. Mix your dough the night before and let it rise slowly in the fridge. In the morning, shape and bake as usual.

The result? A slightly sour, wonderfully aromatic baguette with more complexity in taste and beautiful blistering on the crust.

Health Benefits of Homemade Baguettes

No Preservatives or Additives

One of the biggest perks of baking your own baguette is full control over what goes in. Store-bought bread often includes preservatives, sugars, and conditioners to extend shelf life and texture. At home, you’re using only the essentials—flour, water, yeast, and salt.

This makes your baguette not only cleaner but also more digestible for people with sensitivities to commercial additives.

Control Over Ingredients and Nutrition

You can tailor your recipe to your needs:

Use whole grain flours for more fiber.
Reduce the sodium slightly if you’re watching salt intake.
Add seeds like flax or sunflower for healthy fats and crunch.

And the act of making bread from scratch? It’s good for the soul. It connects you to your food and brings mindfulness to your kitchen.

Why Everyone Should Learn to Bake a Baguette

It’s Simpler Than You Think

While it might seem intimidating, baking a baguette doesn’t require a culinary degree. Yes, there are techniques to learn, but with just a few tries, you’ll get the hang of it. Once you master the rhythm of rising, folding, and shaping, it becomes second nature.

Baking a baguette is incredibly satisfying. Watching it puff up in the oven, hearing that first crackle when you break it open—it’s magic.

It’s a Skill That Keeps on Giving

Once you can bake a baguette, you open the door to all kinds of artisan bread baking. Ciabatta, focaccia, pain de campagne—they all build on similar foundations.

And let’s not forget the joy it brings others. Sharing a homemade baguette with family or friends is a gesture of love and care. It’s the kind of food that brings people together.

FAQs about Baguette Bread Recipe

Q1: What flour is best for baguettes?

Use bread flour or all-purpose flour with high protein content (11–13%) for that signature chewy texture and crisp crust.

Q2: Do I need a baguette pan?

Not at all. While a baguette pan helps with shape, you can use a baking sheet with parchment paper and a bit of creativity—just shape the dough well and use rolled towels to support it during proofing.

Q3: Why is my baguette not crispy?

Two words: steam and heat. Make sure your oven is super hot (450°F/230°C) and create steam by adding water to a hot tray at the bottom of the oven during the first 10 minutes of baking.

Q4: How long does it take to make baguette bread?

From mixing to baking, expect around 3–4 hours, depending on room temperature and proofing times.

Q5: Can I freeze baguette dough or baked baguettes?

Absolutely! You can freeze shaped, unbaked dough for up to a month. For baked baguettes, wrap tightly and freeze. Reheat in the oven for that fresh-out-of-the-bakery feel.

Q6: How do I get that golden crust?

Score the top with a sharp blade and don’t skip the steam step. Also, let the baguette bake until it’s a deep golden brown—it adds flavor and crunch.

Q7: What’s the difference between a baguette and French bread?

Baguettes are longer, thinner, and crispier, while French bread loaves are shorter, wider, and softer inside.

Q8: Can I add flavors like herbs or cheese?

Oui, chef! Mix in rosemary, garlic, or shredded cheese during the kneading phase for a twist on the classic.

Conclusion

There you have it—a complete, step-by-step guide to baking your own classic French baguette. From selecting your ingredients and mixing your dough, to shaping, scoring, and baking like a pro, each step brings you closer to mastering this timeless loaf.

While the process may seem lengthy, the results are more than worth it. A crusty exterior, a chewy, open crumb, and the incredible aroma that fills your kitchen—there’s just nothing like a homemade baguette.

Give it a shot. Experiment. Learn. And most of all, enjoy the journey of turning flour and water into something so deliciously simple, yet utterly unforgettable.