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Whole and sliced baguette placed on white surface and baking sheet.

French Baguette

Making a fresh, crusty French baguette at home is easier than you think. With just a few basic ingredients, you can enjoy a warm, homemade loaf in no time. Follow this detailed recipe to create the best baguette right in your own kitchen.
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Prep Time: 45 minutes
Cook Time: 30 minutes
Resting Time: 2 hours
Total Time: 3 hours 15 minutes
Course: Bread, Breakfast
Cuisine: French
Servings: 8 servings or 2 baguettes
Author: Shilpa

Equipment

Ingredients

  • 4 cups bread flour (around 520 grams)
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 packet instant yeast see notes
  • 1½ cups water warm (around 100℉)

Instructions

  • In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Make a well in the center and pour the warm water into it. Mix with a wooden spoon 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 it’s 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 plastic wrap. Let it 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 30-35 cm (12-14 inches) long.
  • Place the shaped dough on a baking tray. Cover the dough loosely with a cloth and let it rise for 45 minutes to 1 hour.
  • Preheat the oven to 480℉ and add a shallow pan with one cup of water on the bottom rack. This is called a water bath and it will create steam, which helps form a crispy crust.
  • Using a sharp knife, make 3-4 diagonal slashes on the top of each baguette. This helps control the expansion of the bread as it bakes.
  • Place the tray with the baguettes in the preheated oven with steam. 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.

Notes

  • I am using instant yeast in this recipe, which does not require blooming. If you use active dry yeast, bloom it in sugar and water before adding it to the flour.
  • Steam is essential for that golden, crisp crust. Place a tray of water at the bottom of the oven when preheating. If you have a Dutch oven or baking cloche, these can also trap steam effectively.
  • Baguettes should be proofed until just slightly springy to the touch. Over-proofing can cause them to deflate or spread during baking, losing their classic shape.
  • Allow the baguettes to cool completely on a wire rack before slicing. Cutting too soon releases steam, making the crumb gummy instead of airy.

Nutrition

Calories: 232kcal | Carbohydrates: 47g | Protein: 8g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.1g | Sodium: 585mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.003mg | Calcium: 11mg | Iron: 1mg
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