Our easy homemade French Baguette recipe is made with just four ingredients, and simple to follow steps that deliver bakery-style bread, every time!
Fresh Baguettes that transport us back to Europe.
One of my favorite things while living in Barcelona was buying a fresh baguette to eat with dinner almost every single day. I worked hard to create a recipe that replicates the same texture and flavor, from my US kitchen, and I'm so excited about the results. The crust is perfectly crisp, the inside is soft and chewy, and it’s surprisingly simple to make with just a few basic ingredients. Plus, there’s something so fun and satisfying about pulling your own gorgeous baguettes out of the oven. It always feels like a little accomplishment worth sharing with my family.
To make baguettes you'll need a baguette bread pan, and a kitchen scale (I use metrics with this recipe because it's the easiest, full-proof way).
Check out my other bread recipes like Focaccia, Chocolate Babka, Pita Bread, or Buttermilk Biscuits!
How to make Baguettes:
Make Dough: Grab a kitchen scale. In a small bowl, stir together 85ml of warm water and the yeast let it rest for 5 minutes to activate. In a large mixing bowl, combine the bread flour and salt, then slowly mix in the yeast water and the remaining 300ml of water. Stir until fully combined into a sticky dough, cover, and let rest for 20 minutes.
Stretch and Folds and Rising: With wet fingertips, stretch and fold the dough by lifting sections from the edge and folding them into the center. Cover and rest for 20 minutes. Repeat this stretch and fold process two more times, resting 20 minutes between each. After the final fold, cover and let the dough rise for about 1½ hours at room temperature or refrigerate for up to 12 hours (removing it from the fridge 1 hour before shaping). Turn the dough onto a floured surface and divide it into 3 equal portions. Gently stretch each into a rough 6×3-inch rectangle, then fold one long side into the center, followed by the other side, brochure-style. Pinch to seal and roll gently into a 15-inch baguette, tapering the ends. Place each on a parchment-lined baguette pan, cover with a towel, and let rise for 1 hour.
Shape and Bake: Thirty minutes into the final rise, preheat the oven to 475°F and place a pot of hot water on the bottom rack to create steam. Just before baking, score each baguette with a ½-inch deep slit down the center using a sharp lame or serrated knife. Bake homemade baguettes for 15–20 minutes, or until the baguettes are golden and crusty.
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Baguettes
Equipment
Ingredients
- 550 grams bread flour (about 4 ½ cups flour)
- 2 teaspoons fine sea salt
- 385 ml water (about 1 2/3 cup water)
- 2 teaspoons active dry yeast
Instructions
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Hydrate yeast: Add 85ml (about ⅓ cup + 1 teaspoon) warm water and yeast to a bowl, stir and rest for 5 minutes.2 teaspoons active dry yeast
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Dry ingredients: Add flour and salt to a large mixing bowl and stir to combine. Slowly stir in yeast water and remaining 300g (1 cup + 5 Tablespoons) water. Mix well to combine.550 grams bread flour, 2 teaspoons fine sea salt
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Cover bowl and rest for 20 min.
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Stretch and fold: Wet fingertips and starting at the edges of the dough/bowl, pull up on a piece of dough and fold it into the center. Do this all the way around the dough; stretching it up and folding it into the center. Cover bowl and rest for 20 minutes.
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Repeat stretch and fold. Cover and rest for 20 minutes. Repeat stretch and fold once more, then cover and rise for 1 ½ hours, until doubled in volume. (Or refrigerate, covered, for up to 12 hours. Remove dough from fridge 1 hour before the next step).
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Divide dough: Place dough on floured countertop and divide into 3 equal pieces.
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Shape: Stretch and gently pat each portion into a rectangle about 6×3 inches (doesn’t need to be perfect!). Lift one long edge up and fold it into the center, pressing it in. Grab the other long end and reach it up and over the top (like folding a brochure. Pinch the dough to seal.
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Roll gently into a 15’’ long, tapered at the ends. Place in baguette pan lined with parchment paper.
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Final rise: Cover with a light kitchen towel and rise for 1 hour.
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Preheat oven: Thirty minutes into the rise time turn oven to 475 degrees F and place a pot of hot water at the bottom.
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Score: Use a sharp lame or serrated knife to gently score ½’’ slit down the center of the dough.
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Bake: Place baguette pan in oven and bake at 475 degrees F (with the hot water still at the bottom of the oven) for about 15-20 minutes or until golden.
Video
Notes
Nutrition
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