Baguette (The Easiest Recipe)

There’s nothing like the smell of fresh bread baking—and when it’s a golden, crusty baguette, even better. If you’ve ever wanted to try baking your own baguette but felt intimidated, this recipe breaks it down step by step. With just a few simple ingredients and some patience, you’ll have that perfect crispy crust and soft, airy center right from your own oven.

Why You’ll Love This Recipe?

Making baguettes at home feels like a little piece of Paris in your kitchen. You’ll love how simple the process becomes once you break it down.

The crust turns beautifully crispy while the inside stays light and fluffy—ideal for sandwiches, soups, or slathered with butter.

It’s also surprisingly satisfying to pull that fresh loaf from your oven and hear that crackling sound as it cools.

Ingredients

Here’s a quick peek at what you need (full list with measurements is in the recipe card below):

All-purpose flour
Active dry yeast
Water
Salt

That’s it—basic ingredients that transform into something incredible.

Directions

Activate the Yeast

Mix warm water with the yeast and a pinch of sugar. Let it sit for about 5-10 minutes until frothy. That’s your sign the yeast is alive and ready.

Make the Dough

Combine flour and salt in a large bowl. Slowly pour in the yeast mixture while stirring until it forms a shaggy dough.

Knead the Dough

Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. It’ll feel sticky at first but smooths out as you work it.

First Rise

Place the dough in a greased bowl, cover, and let it rise until doubled in size—about 1 to 2 hours, depending on your kitchen temp.

Shape the Baguettes

Punch down the dough, divide it into 2 or 3 portions, and shape each into a long baguette. Place them on a baking sheet or baguette pan.

Second Rise

Let the shaped dough rise again for 30-40 minutes. Preheat your oven while they puff up.

Score and Bake

Score the tops with a sharp knife or lame. Bake in a preheated oven with a tray of water underneath for steam—this is key to that crusty exterior.

Bake until golden and hollow-sounding when tapped, about 20-25 minutes.

Expert Tips and Tricks

Steam makes the crust—don’t skip the water tray.
Use a kitchen scale for precise flour measurement. It really matters in bread baking.
Practice those cuts (scoring) on top—it gives the baguette that authentic look and helps with rising.

Recipe Variations and Substitutions

No baguette pan? No problem—a regular baking sheet works fine.
Swap in some whole wheat flour for a nuttier flavor.
Feeling creative? Mix fresh herbs like rosemary or thyme into the dough.

Serving and Pairing Suggestions

There’s no wrong way to eat a fresh baguette. Serve it warm with butter or olive oil and balsamic.
Perfect alongside soups, stews, or a charcuterie board.
For breakfast, toast a slice and top with jam, honey, or creamy avocado.

Storage and Reheating Tips

Wrap the baguette in a clean kitchen towel and store at room temperature for up to 2 days.
Freeze for longer storage—just wrap tightly and freeze for up to a month.
To reheat, lightly dampen the crust with water and bake at 350°F for 8-10 minutes to crisp it up.

FAQs

Can I make the dough ahead of time?

Yes! Let the dough rise slowly in the fridge overnight. It deepens the flavor beautifully.

How do I get that perfect crust?

Steam is your secret weapon. Either a tray of water or misting the baguettes during baking helps create that signature crust.

Can I use instant yeast?

Absolutely. Skip the activation step and mix it directly with the dry ingredients.

Why is my baguette dense?

Usually, it’s from under-kneading or rushing the rise. Give your dough plenty of time to develop that structure.

Conclusion

Baking a French baguette at home is one of those little kitchen victories that feels amazing. The smell, the crackle, the taste—everything is worth it. Once you try this method, you might skip the bakery next time and make your own instead. Ready to give it a shot?

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