There’s something deeply satisfying about making a homemade baguette from scratch. The crackling crust, the tender interior, and that unmistakable aroma that fills the kitchen – it’s a simple pleasure that turns any meal into a special occasion. This recipe delivers classic French-style baguettes that are crisp on the outside and soft and airy on the inside.
Why You’ll Love This Recipe
I love how this recipe transforms four humble ingredients into something truly magical. There’s no need for fancy tools or techniques – just patience and a little time. Whether I’m making sandwiches, serving them with cheese, or enjoying them fresh out of the oven with butter, these baguettes always hit the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 ½ cups (420g) all-purpose flour
1 ½ teaspoons salt
2 teaspoons active dry yeast
1 ¼ cups (295ml) warm water (around 110°F/45°C)
Directions
I start by mixing the warm water and yeast in a bowl, letting it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, I combine the flour and salt, then gradually add the yeast mixture. I stir until a shaggy dough forms.
I knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic.
Once kneaded, I place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise for about 1 hour or until doubled in size.
After the first rise, I punch down the dough and divide it into two equal portions. I shape each into a long baguette form.
I place the shaped dough onto a parchment-lined baking sheet or a baguette pan. I cover them again and let them rise for another 30-45 minutes.
Meanwhile, I preheat the oven to 475°F (245°C) and place a baking dish filled with hot water on the bottom rack to create steam.
I score the tops of the baguettes with a sharp knife or lame and bake them for 20-25 minutes or until golden brown and crisp.
I let the baguettes cool on a wire rack before slicing.
Servings and timing
This recipe makes 2 standard-size baguettes, serving about 6–8 people. Preparation time: 20 minutes Rising time: 1 hour 45 minutes Baking time: 25 minutes Total time: Around 2 hours 30 minutes
Variations
Sometimes I mix things up by adding herbs like rosemary or thyme to the dough for a fragrant twist. I’ve also added roasted garlic or olives for more flavor. Swapping out a portion of the all-purpose flour for whole wheat flour gives a heartier texture and taste.
storage/reheating
I store leftover baguettes wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, I freeze them in an airtight bag for up to 3 months. To reheat, I pop them in a 350°F (175°C) oven for 5-10 minutes until warmed through and crusty again.
FAQs
How do I get the crust extra crispy?
I use steam in the oven by placing a baking dish with hot water on the bottom rack. This helps the crust develop that perfect crunch.
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast. I usually skip the blooming step and mix it directly with the dry ingredients.
Do I need a baguette pan?
No, I shape the dough and place it on parchment-lined baking sheets. A baguette pan helps keep the shape, but it’s not essential.
Can I make the dough ahead of time?
Yes, I sometimes let the dough rise slowly in the fridge overnight for deeper flavor. I just bring it to room temperature before shaping and baking.
Why did my baguette turn out dense?
This often happens when I don’t knead enough or the dough doesn’t rise properly. I make sure my yeast is active and the dough has doubled in size during rising.
Conclusion
Making a homemade baguette might seem intimidating, but it’s actually a rewarding and simple process once I get into it. The result is a beautiful, golden-crusted loaf that tastes better than anything I’d find at the store. Whether I’m baking for guests or treating myself, this recipe always delivers.
This homemade baguette recipe yields classic French-style bread with a crisp crust and airy interior. It’s made with just four simple ingredients and requires no special equipment—perfect for sandwiches, cheese platters, or fresh with butter.
Ingredients
3 ½ cups (420g) all-purpose flour
1 ½ teaspoons salt
2 teaspoons active dry yeast
1 ¼ cups (295ml) warm water (around 110°F/45°C)
Instructions
Mix the warm water and yeast in a bowl and let sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Gradually add the yeast mixture and stir until a shaggy dough forms.
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each into a long baguette.
Place the dough on a parchment-lined baking sheet or baguette pan. Cover and let rise for 30-45 minutes.
Preheat the oven to 475°F (245°C) and place a baking dish with hot water on the bottom rack.
Score the tops of the baguettes and bake for 20-25 minutes until golden brown and crisp.
Cool on a wire rack before slicing.
Notes
Add herbs like rosemary or thyme for extra flavor.
Mix in roasted garlic or olives for a savory twist.
Swap part of the flour for whole wheat flour for a heartier loaf.
Store wrapped at room temperature for up to 2 days or freeze for up to 3 months.
Reheat in a 350°F (175°C) oven for 5-10 minutes to refresh the crust.
