French Baguette Recipe (with Video)

French Baguette Recipe: Let’s be real—nothing beats the aroma of freshly baked French bread filling your kitchen. The French baguette isn’t just bread; it’s a cultural icon. Crusty on the outside, fluffy on the inside—it’s what dreams are made of if you’re a carb lover. Sure, you can pick up a baguette at your local bakery, but there’s something incredibly satisfying about baking your own from scratch. Plus, the taste? Unbeatable.

A baguette might look simple, but nailing the texture, rise, and crust requires technique. Don’t worry though, this guide will walk you through every single step like a good friend who knows their way around a mixing bowl. And by the end of it, you’ll be pulling out golden, crunchy baguettes like a Parisian baker.

Ingredients Needed for French Baguette

You don’t need fancy ingredients to make a French baguette. In fact, it’s one of the most minimalist bread recipes out there. Here’s what you’ll need:

• All-purpose flour – 3 ½ cups (420 grams)
• Warm water – 1 ½ cups (360 ml) at around 110°F (43°C)
• Active dry yeast – 2 ¼ teaspoons (1 packet)
• Salt – 2 teaspoons

That’s it—just four basic ingredients.

Choosing the Right Flour: While bread flour gives more chew due to higher gluten content, all-purpose flour works great for a light, airy interior. If you’re aiming for authenticity, try T55 French flour if you can find it.

Yeast Matters: Use fresh yeast or active dry yeast for best results. Avoid instant yeast unless you’re experienced enough to adjust hydration and proofing time.

Water Temperature: Don’t ignore this! Water that’s too hot will kill the yeast, and cold water will slow it down. Keep it between 100°F and 110°F for perfect activation.

Tools You’ll Need

The beauty of this recipe? You probably already have everything you need in your kitchen. Here’s what to gather:

• Large mixing bowl
• Wooden spoon or dough hook
• Kitchen towel or plastic wrap
• Dough scraper (optional but super helpful)
• Baking sheet or baguette pan
• Parchment paper
• Sharp knife or lame (for scoring)
• Spray bottle (for steam)
• Cooling rack

Pro Tip: If you want that artisan-style look and texture, invest in a baguette pan with perforations. It allows for even heat distribution and airflow, giving that classic crusty exterior.

Preparing the Dough

Alright, let’s get to the good stuff—making the dough.

Step 1: Activate the Yeast

• In a small bowl, dissolve the yeast in warm water. Let it sit for 5-10 minutes until it becomes frothy.
• If it doesn’t foam, your yeast may be dead—start again with a fresh packet.

Step 2: Mix the Dough

• In a large mixing bowl, combine the flour and salt.
• Slowly pour in the yeast mixture and mix with a wooden spoon until a shaggy dough forms.
• Don’t worry if it’s a bit sticky—French baguette dough is supposed to be!

Step 3: Autolyse Time

• Let the dough rest for 20-30 minutes. This “autolyse” phase allows the flour to fully hydrate and gluten to develop naturally.
• Trust this process—it makes kneading easier and improves flavor and texture.

Kneading and First Rise

How to Knead

• Turn the dough onto a lightly floured surface.
• Stretch the dough away from you, then fold it back over.
• Rotate 90 degrees and repeat for about 10 minutes until the dough is smooth and elastic.

Windowpane Test: Take a small piece of dough and stretch it between your fingers. If it forms a thin membrane without tearing, you’re good to go!

First Rise

• Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap.
• Let it rise at room temperature for 1 to 2 hours or until doubled in size.

Warm Spot Hack: If your kitchen is chilly, preheat your oven to 200°F for 1 minute, turn it off, and then place your bowl inside with the door closed.

Shaping the Baguettes

Once your dough has doubled in size, it’s time to shape it into that signature baguette form. This part can be a little tricky, but with a bit of practice, you’ll get the hang of it.

Step 1: Divide the Dough

• Gently deflate the dough on a lightly floured surface.
• Use a dough scraper or sharp knife to divide it into 2 or 3 equal portions, depending on how long you want your baguettes.

Step 2: Pre-Shape the Dough

• Lightly flatten each piece into a rectangle.
• Fold the long sides into the center, then roll it up tightly into a log.
• Let them rest, seam-side down, for 10–15 minutes under a towel.

Step 3: Final Shaping

• Take one log and gently stretch and roll it into a long, thin rope—about 12 to 14 inches in length.
• Taper the ends slightly by rolling them more firmly with your hands.

Tips for Success:

• Avoid over-handling the dough, which can knock out too much air.
• Use minimal flour on your surface to help the dough grip as you shape it.

Second Rise (Proofing)

Shaping’s done—now it’s time to let those baguettes rest again and rise one more time. This stage is all about allowing the shaped dough to puff up slightly before baking, which creates that beautiful open crumb and crispy crust.

Step-by-Step:

1. Line a baking sheet or baguette pan with parchment paper.
2. Place the shaped baguettes onto the prepared pan.
3. Cover lightly with a damp kitchen towel or plastic wrap.
4. Let them proof at room temperature for 45 minutes to 1 hour, until they look slightly puffy.

How to Tell They’re Ready:

• Press a finger gently into the side—if it springs back slowly and leaves a slight indent, they’re ready to go.
• If it bounces back too fast, give it more time.

Optional: You can refrigerate the shaped baguettes overnight to develop even deeper flavor. Just bring them to room temp before baking.

Scoring the Dough

This is where the magic happens—scoring allows steam to escape and gives baguettes their iconic look.

How to Score Baguettes:

• Use a very sharp knife or a baker’s lame (a curved razor blade on a handle).
• Make 3 to 5 diagonal slashes about ¼ inch deep down the length of each baguette.
• Angle the blade slightly and try to overlap the cuts slightly for that classic look.

Scoring Tips:

• Do this quickly and confidently.
• Don’t cut too deep or straight down—it’ll ruin the rise.
• If the dough drags, your blade isn’t sharp enough or your dough’s too sticky.

Baking the Baguettes

Alright, it’s time to bake these beauties. The key to that crackling crust and soft interior? Steam.

Step-by-Step Baking:

1. Preheat your oven to 475°F (245°C) at least 30 minutes before baking.
2. Place a cast iron skillet or metal baking pan on the bottom rack.
3. Right before baking, pour a cup of hot water into the pan to create steam.
4. Place the baguettes on the middle rack and shut the door quickly.

Baking Time: Bake for 20–25 minutes or until golden brown and hollow-sounding when tapped on the bottom.

Pro Tip: Rotate the pan halfway through for even browning.

Cooling and Storing

Once out of the oven, place your baguettes on a cooling rack. Let them cool for at least 20 minutes before slicing—this lets the crumb set properly and avoids a gummy interior.

Storage Tips:

• Best enjoyed fresh, but you can store them in a paper bag for 1–2 days.
• To refresh a baguette, sprinkle it with a bit of water and reheat in the oven at 350°F for 5–7 minutes.
• For longer storage, freeze them in a zip-top bag. Reheat from frozen at 375°F for 10–12 minutes.

Serving Suggestions for Your Fresh Baguette

So, you’ve got a warm, crusty baguette cooling on the rack—what now? While it’s tempting to rip off a piece and eat it plain (and honestly, go for it), here are some delicious ways to enjoy your homemade French masterpiece.

Classic French Breakfast:

• Slice the baguette, toast it lightly, and slather with butter and jam.
• Pair it with a hot café au lait or espresso for the full Parisian vibe.

With Cheese and Charcuterie:

• Baguettes are a cheese board’s best friend. Pair with Brie, Camembert, or blue cheese.
• Add some cured meats like prosciutto, salami, and pâté.

Soups and Stews:

• Dip slices into hearty soups like French onion, beef stew, or tomato bisque.
• The crusty exterior holds up beautifully in brothy dishes.

Sandwiches and Subs:

• Use it as the base for a killer sandwich—try a classic jambon-beurre (ham and butter) or roast beef with mustard.
• Slice horizontally, hollow out a bit of the inside, and pack it full of fillings.

Garlic Bread Upgrade:

• Slice, spread with garlic butter, and toast in the oven until golden and crispy.
• Sprinkle with herbs and cheese for an extra kick.

Whether you keep it simple or get creative, a fresh baguette elevates just about anything you serve it with. Honestly, it’s hard to go wrong.

Troubleshooting Common Baguette Problems

Even if you follow every step to the letter, baking bread can be unpredictable. But don’t worry—we’ve got you covered with solutions to the most common baguette baking woes.

Problem #1: My Baguette Didn’t Rise Well

• Possible causes: Dead yeast, water too hot, underproofing.
• Fix: Always test your yeast before mixing. Make sure your dough proofs in a warm, draft-free spot.

Problem #2: Crust Is Too Soft

• Possible causes: Not enough steam, oven not hot enough.
• Fix: Use a cast iron skillet with hot water, and make sure your oven is preheated fully before baking.

Problem #3: Dense or Gummy Interior

• Possible causes: Underbaking, slicing too soon, not enough kneading.
• Fix: Check for doneness by tapping the bottom—should sound hollow. Let it cool before slicing.

Problem #4: Dough Was Too Sticky to Handle

• Possible causes: Too much water, not enough kneading, warm kitchen.
• Fix: Use lightly floured hands and a dough scraper. The dough should be tacky but manageable.

Every great baker has had a few flat loaves. It’s part of the journey. Keep experimenting and learning from each batch.

Pro Tips for Perfect Baguettes Every Time

You’ve already got the basics, but here are a few extra nuggets of wisdom from seasoned bakers that can take your baguettes to the next level.

• Use a baking stone or steel: This helps distribute heat evenly and gives your baguette that professional, blistered crust.
• Chill the dough overnight: Cold fermentation develops deeper flavor and makes shaping easier.
• Don’t rush proofing: Rushing can lead to a tight crumb. Give the dough time to develop those lovely air pockets.
• Mist the oven: If you don’t have a steam pan, spray water into the oven right after you put the baguettes in.
• Practice makes perfect: Seriously, the more you make them, the better they’ll turn out.

Making baguettes is like learning a musical instrument. Your first attempt might not be perfect, but each one gets you closer to that golden loaf you’re dreaming of.

FAQs about French Baguette Recipe

1. What makes a baguette different from other bread?

A French baguette is known for its long, slender shape, crispy golden crust, and soft, airy interior. Unlike sandwich bread, baguettes use very few ingredients—just flour, water, yeast, and salt—with no fats or sugars added.

2. Can I make French baguettes without a baguette pan?

Yes! While a baguette pan helps shape the loaf and improve crust, you can use a baking sheet lined with parchment paper. Just shape the dough by hand and place rolled-up kitchen towels or foil between the loaves to support them during rising.

3. Why is my baguette not crispy?

A soft or chewy crust often means there wasn’t enough steam during baking. To get that signature crispy crust, add a tray of hot water to your oven to create steam, or spray the oven walls with water just before baking.

4. How long should I let baguette dough rise?

For the best flavor and texture, let the dough rise twice: the first rise (bulk fermentation) for 1 to 2 hours, and the second rise (after shaping) for about 30 to 45 minutes. You can also cold-proof the dough in the fridge overnight for a deeper flavor.

5. Can I freeze homemade baguettes?

Absolutely. Once baked and cooled, wrap your baguette in foil and freeze it for up to 3 months. Reheat in the oven at 350°F (175°C) for 10–15 minutes to restore its crispiness.

6. What flour is best for French baguettes?

Use high-protein bread flour or traditional French Type 55 flour for the best results. These flours help create the chewy texture and open crumb typical of authentic baguettes.

7. How do I store leftover baguette?

Keep your baguette in a paper bag at room temperature for 1–2 days. Avoid plastic bags, as they make the crust soft. For longer storage, freeze the bread as soon as it cools.

Conclusion

Baking a French baguette from scratch isn’t just about the end result—it’s about the process, the aromas, and that wonderful moment when you crack open the crust and take a bite of something you made with your own two hands. From simple ingredients and a bit of technique, you can recreate a little piece of France right in your kitchen.

Whether you’re a first-timer or a seasoned baker, this step-by-step guide lays out everything you need to turn out bakery-worthy baguettes. So go ahead, dust off that flour, roll up your sleeves, and get baking. Your taste buds (and maybe your neighbors) will thank you.