Classic Homemade French Baguette

January 15, 2025

Ready to bake like a pro? This classic homemade French baguette recipe brings the charm of a Parisian bakery right into your kitchen! Crispy crust, soft interior—it's pure magic with just a few simple ingredients. Let’s roll up our sleeves and get kneading! Bon appétit!

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Who doesn’t love the idea of stepping into their kitchen and feeling like they’ve just strolled down a cobblestone street in Paris? Today, we’re diving into the art of making a classic homemade French baguette—a recipe that’s as timeless as the Eiffel Tower itself! Whether you’re a seasoned baker or someone who’s only ever admired fresh bread from afar, this baguette recipe will transport you straight to a Parisian bakery, no passport required. So grab your apron, my fellow bread enthusiasts, and let’s create something magnifique together.

What makes this recipe so special? It’s the simplicity, yet the sheer elegance in how just four humble ingredients—flour, water, salt, and yeast—come together to create a crusty-on-the-outside, soft-on-the-inside loaf of perfection. This is one of those recipes where technique really shines: proper kneading, resting, and shaping transform everyday pantry staples into something extraordinary. Plus, did you know that authentic baguettes are made with a steaming technique to get that signature golden crust? Oh là là, the result is a bread so perfectly French, it might just make you want to say "merci" before every bite.

Here’s a tip for nailing your baguette: patience is a virtue. Letting your dough rest properly allows the flavors to deepen and the gluten to develop, giving you that springy yet chewy texture we all dream of. Invest in a baking stone or a heavy-duty baking sheet to mimic the intense heat of a brick oven, and don’t skip the pan of hot water in the oven for steam—it’s the secret weapon for that artisan crust. Also, don’t stress too much; even a slightly wonky-looking baguette will taste like a masterpiece. Trust me, those golden, crackly loaves are worth every moment they take.

Now that you’ve got fresh baguettes cooling on the counter, the possibilities are endless! Serve them warm with a pat of salted butter, pair them with a wedge of brie and a glass of wine, or use them as the base for a sandwich that’ll upstage any deli. Want to mix it up? Add some sesame seeds or herbs to the dough for a little twist. Whatever you do, don’t let any bread go to waste—a day-old baguette makes for the best croutons, garlic bread, or even homemade bread crumbs. So, what are you waiting for? Channel your inner French baker and start kneading some magic today!

Keywords: classic French baguette recipe, how to make baguettes at home, easy homemade bread recipes, authentic French bread baking, best baguette baking tips, crusty French baguette recipe, homemade artisan bread techniques

Prep Time

45 minutes

Cook Time

25 minutes

Servings

4 servings

Cuisine

French

Ingredients

•3 1/4 cups all-purpose flour
•1 teaspoon salt
•1 teaspoon sugar
•1 packet (2 1/4 teaspoons) active dry yeast
•1 1/4 cups warm water (approximately 110°F)

Instructions

1
In a small bowl, mix the yeast and sugar into the warm water and let it sit for 5 minutes until bubbly.
2
In a large mixing bowl, combine the flour and salt.
3
Gradually add the yeast mixture into the dry ingredients and mix until a dough forms.
4
Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.
5
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise for 1 to 2 hours, or until doubled in size.
6
Punch down the dough and divide it into two equal portions to shape into baguettes.
7
Roll each portion into a long log, place on a parchment-lined baking sheet, and let rise for another 30 minutes.
8
Preheat the oven to 450°F and place a shallow pan of water on the lower oven rack to create steam.
9
Slash the tops of the baguettes with a sharp knife and bake for 20-25 minutes, or until golden brown.
10
Cool on a wire rack before slicing and serving.

Nutrition Information

Calories

185 calories per serving

Protein

Carbs

38g

Fat

0.5g

Frequently Asked Questions

Q: Can I use bread flour instead of all-purpose flour?

A: Yes, you can use bread flour instead of all-purpose flour. Bread flour has a higher protein content, which can result in a chewier baguette with a slightly better structure. However, the recipe works perfectly well with all-purpose flour if that's what you have on hand.

Q: What should I do if my yeast doesn’t get bubbly in the warm water?

A: If your yeast doesn’t get bubbly, it may be inactive or expired. Double-check the expiration date on the yeast packet. Also, ensure the water temperature is around 110°F; if it’s too hot, it can kill the yeast. If the yeast still doesn’t activate, start over with fresh yeast.

Q: How do I store leftover baguettes to keep them fresh?

A: To store leftover baguettes, wrap them tightly in aluminum foil or place them in a paper bag to preserve their crust. For longer storage, you can freeze the baguettes by wrapping them in plastic wrap and then aluminum foil before placing them in the freezer. To reheat, thaw at room temperature and warm in the oven at 350°F for 5-10 minutes.

Q: Can I make the dough ahead of time and bake later?

A: Yes, you can make the dough ahead of time. After the first rise, punch it down and store it in the refrigerator overnight in an airtight container. When ready to bake, let the dough come to room temperature, shape it into baguettes, and allow it to rise again before baking.

Q: Why are my baguettes not browning properly?

A: If your baguettes aren’t browning properly, ensure your oven is preheated to 450°F. The steam created by the shallow pan of water is also crucial for achieving a golden crust, so make sure to add the water just before baking. Additionally, avoid opening the oven door frequently during baking, as this can release steam and lower the oven temperature.

Q: How can I make the crust crispier?

A: To achieve a crispier crust, ensure the steam in the oven is adequate by adding a shallow pan of water to the lower rack. You can also spritz the baguettes with water using a spray bottle just before placing them in the oven. For an even crunchier result, leave the baguettes in the oven for an additional 2-3 minutes with the oven turned off and the door slightly ajar.

Q: Can I add any variations to this recipe?

A: Absolutely! You can sprinkle sesame seeds, poppy seeds, or herbs like rosemary on top of the baguettes after slashing them for added flavor. You can also mix chopped olives, roasted garlic, or grated cheese into the dough for a unique twist. Just be sure not to overdo the additions, as it may affect the dough’s texture.

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