Perfect for sandwiches, appetizers, or side dishes
Classic bakery-style bread made at home
Delicious fresh, toasted, or with spreads
A satisfying baking project with impressive results
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour or bread flour
warm water
active dry yeast
salt
sugar (optional)
Directions
In a bowl, combine warm water, yeast, and a small amount of sugar if using. Let it sit for about 5–10 minutes until foamy.
Add the flour and salt to the yeast mixture and mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and let it rise for about 1–1½ hours or until doubled in size.
Punch down the dough and divide it into two or three equal portions.
Shape each portion into a long, thin loaf by rolling and gently stretching the dough.
Place the shaped loaves on a parchment-lined baking sheet or baguette pan.
Cover lightly and allow them to rise again for about 30–45 minutes.
Preheat the oven to 450°F (230°C).
Using a sharp knife or bread lame, make several diagonal slashes across the top of each loaf.
Place a small pan of water on the lower oven rack to create steam.
Bake the baguettes for 20–25 minutes or until deep golden brown and crisp.
Remove from the oven and allow them to cool on a wire rack before slicing.
Servings and timing
Servings: 2–3 baguettes
Prep time: 20 minutes First rise: 1–1½ hours Second rise: 30–45 minutes Bake time: 20–25 minutes
Total time: Approximately 2 hours 30 minutes
Variations
Garlic baguette Brush the baked baguette with garlic butter and parsley.
Whole wheat baguette Substitute part of the flour with whole wheat flour for a nuttier flavor.
Cheese baguette Add grated cheese to the dough or sprinkle it on top before baking.
Herb baguette Mix dried herbs like rosemary, thyme, or oregano into the dough.
Seeded baguette Sprinkle sesame seeds, poppy seeds, or mixed seeds on top before baking.
Storage/Reheating
Room temperature Store the baguette at room temperature in a paper bag for up to 1 day.
Refrigerator Refrigeration is not recommended as it can dry out the bread.
Freezer Wrap tightly and freeze for up to 2 months.
Reheating Warm in the oven at 350°F (175°C) for about 8–10 minutes to restore the crust.
FAQs
What makes a baguette different from other bread?
Baguettes have a crisp crust, airy crumb, and long narrow shape that distinguishes them from other breads.
Can I use all-purpose flour instead of bread flour?
Yes, though bread flour may produce a slightly chewier texture.
Why do baguettes have slashes on top?
The slashes help control how the bread expands during baking.
Why is steam used when baking baguettes?
Steam helps create the signature crispy crust.
Can I make baguette dough overnight?
Yes, refrigerating the dough overnight can improve flavor and texture.
Why is my baguette dense?
It may not have risen long enough or the dough may have been under-kneaded.
How do I get a crisp crust?
Bake at a high temperature and include steam in the oven.
Can I shape smaller baguettes?
Yes, you can divide the dough into more portions for smaller loaves.
What is the best way to slice a baguette?
Use a serrated bread knife for clean slices.
Can baguettes be used for sandwiches?
Yes, baguettes are excellent for sandwiches like subs or paninis.
Conclusion
Baguette is a timeless bread loved for its crisp crust and airy interior. With just a few simple ingredients and traditional techniques, you can create bakery-style baguettes at home. Whether served with meals, turned into sandwiches, or enjoyed fresh with butter, this classic French bread is always a delicious addition to the table.
This classic baguette recipe creates a traditional French bread with a crisp golden crust and a light, airy interior. Made with just a few simple ingredients—flour, water, yeast, and salt—this homemade baguette delivers authentic bakery-style flavor and texture. Perfect for sandwiches, soups, appetizers, or served with butter and cheese, freshly baked baguettes are a timeless addition to any meal.
Author:Catherine
Prep Time:20 minutes
Cook Time:20–25 minutes
Total Time:2 hours 30 minutes
Yield:2–3 baguettes
Category:Bread
Method:Baking
Cuisine:French
Diet:Vegetarian
Ingredients
3 ½ cups all-purpose flour or bread flour
1 ¼ cups warm water
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ teaspoons salt
1 teaspoon sugar (optional)
Instructions
In a bowl, combine warm water, yeast, and sugar (if using). Let sit for 5–10 minutes until foamy.
Add the flour and salt to the yeast mixture and mix until a dough forms.
Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover, and allow it to rise for 1–1½ hours or until doubled in size.
Punch down the dough and divide it into 2–3 equal portions.
Shape each portion into a long, thin loaf by rolling and gently stretching the dough.
Place the shaped loaves on a parchment-lined baking sheet or baguette pan.
Cover lightly and let them rise again for 30–45 minutes.
Preheat the oven to 450°F (230°C).
Using a sharp knife or bread lame, make several diagonal slashes across the top of each loaf.
Place a small pan of water on the lower oven rack to create steam.
Bake for 20–25 minutes or until the baguettes are deep golden brown and crisp.
Remove from the oven and allow them to cool on a wire rack before slicing.
Notes
Creating steam in the oven helps produce the classic crispy baguette crust.Bread flour can provide a slightly chewier texture than all-purpose flour.Allow the baguettes to cool completely before slicing to maintain the airy crumb structure.For deeper flavor, the dough can be refrigerated overnight for slow fermentation.
