In my opinion, nothing beats the perfect texture of a freshly baked baguette! Soft and chewy on the inside, with a crisp crust on the outside, and plenty of nooks and crannies to hold a rich slather of butter. Well, you can get that authentic French-bakery-style bread right at home with this easy baguette recipe, and I’ll show you how!
Homemade French baguettes are easier than I ever thought! All the usual bread basics plus a little honey for sweetness. From start to finish, it took me just 3 hours to make this oven-fresh bread.
Tips for Beginners
- I highly recommend using a kitchen scale for this recipe. Alternatively, measure the flour using the spoon-and-level method to avoid dense and dry baguettes.
- Warm water helps to hydrate the dough and activate the yeast. If your water is too cold, the yeast may not reach its full potential. If it’s too hot, you risk killing the yeast.
- The dough should be smooth, elastic, and slightly tacky to the touch after kneading. When pressed gently with a finger, it should spring back slowly.
- Don’t skip the rise time—it’s super important for developing the flavor and texture of this bread.
- To achieve a shatteringly crisp crust on your homemade French baguettes, it’s important to create steam in the oven. Steam helps keep the dough moist, which allows the crust to expand before it sets. You can do this by pouring water into a cast iron pan or rimmed baking sheet set on the bottom rack of your oven.
French Baguette Recipe
Equipment
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Kitchen Scale (optional, but recommended!)
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Stand Mixer (optional)
Ingredients
- 3 cups bread flour 360 grams, plus more for dusting
- 1½ teaspoons instant yeast 4 grams
- 1¼ teaspoons kosher salt 4 grams
- 1 tablespoon honey 22 grams
- 1 cup warm water 227 grams (about 110°F)
Instructions
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In a large mixing bowl, combine the flour, yeast, salt, honey, and water, stirring until a shaggy dough forms.3 cups bread flour, 1½ teaspoons instant yeast, 1¼ teaspoons kosher salt, 1 tablespoon honey, 1 cup warm water
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Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.
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Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.
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Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.
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Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.
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Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.
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Preheat the oven to 475°F with a baking stone or baking steel inside. If you don't have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.
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Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.
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Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each.
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Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.
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Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color.
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Cool on a wire rack before slicing.
Notes
- This recipe makes 2 baguettes. A serving is approximately ¼ of a baguette.
- Use high-quality flour with a 12-14% protein content for best texture. However, all-purpose flour can be used in a pinch, though the results may not be as artisanal.
- Properly baked bread should be gold brown and sound hollow when tapped on the bottom. If measuring with a thermometer, the internal temperature should be 190-210°F.
- Traditional baguettes rely on instant yeast for leavening. Without it, you would need to use a sourdough starter, which involves a different process and timeline.
Nutrition
How to Make a Baguette Step-by-Step
Mix the Dough: In a large mixing bowl, combine 3 cups of bread flour, 1½ teaspoons of instant yeast, 1¼ teaspoons of kosher salt, 1 tablespoon of honey, and 1 cup of warm water, stirring until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.
Proof the Dough: Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.
Divide the Dough: Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.
Shape the Dough: Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.
Let the Dough Rise: Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.
Preheat the Oven: Preheat the oven to 475°F with a baking stone or baking steel inside. If you don’t have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.
Transfer the Dough: Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.
Score the Dough: Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each. This allows it to expand during baking and helps control where the bread will balloon. It also creates the classic baguette look.
Bake the Bread: Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.
Rotate, Bake, and Cool the Bread: Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color. Cool on a wire rack before slicing.
How to Store and Reheat
Store your fresh baguettes in a paper bag at room temperature for up to 2 days. Avoid plastic bags, as they will soften the crust. Enjoy at room temperature or gently warmed in the oven or microwave.
For longer storage, I recommend freezing French baguettes in an airtight bag for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
A French baguette is so incredibly versatile. I love it with a pat of butter (try my favorite honey butter) or olive oil and balsamic vinegar before a big meal. It’s also great for mopping up excess salad dressing or sauce from your dinner.
If you’re feeling snacky, it makes a great base for bruschetta or garlic butter French bread pizza bites, or you can even use it as the roll for a teriyaki chicken sub!
More Bread Recipes To Try
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