Homemade Baguette Bread Recipe – Crispy, Chewy, & Easy!

There’s nothing quite like the crunch of a fresh baguette with a soft, chewy interior. Whether you’re making a French-inspired sandwich, serving it alongside a cozy bowl of soup, or simply enjoying it with butter and jam, this homemade baguette bread recipe will bring bakery-quality bread to your kitchen. Even if you’re new to bread-making, this easy baguette recipe walks you through step by step. And the bread doesn’t have to look perfect, as long as it tastes good.

Why You’ll Love This Baguette Bread Recipe

• No special equipment required – Just a bowl, a baking sheet, and your hands! A thermometer is helpful but optional.
• Authentic French bread experience – A crisp crust with a chewy center.
• Uses pantry staples – Only four simple ingredients.
• Bakes in under 30 minutes – The hardest part is waiting for it to cool!

Ingredients for the Best Homemade Baguette Bread

This classic baguette recipe keeps things simple, using only a few essential ingredients:

• Warm water – helps activate the yeast and hydrate the flour
• Active dry yeast – provides the rise and airy texture
• Sugar – feeds the yeast for better fermentation
• Salt – enhances flavor and controls yeast activity
• Bread flour – gives the baguette its signature chew and structure

How to Make a Homemade Baguette

Making a French baguette at home is easier than you might think! Follow these steps to achieve the perfect crisp crust and airy interior.

1. Activate the Yeast
   • In a large mixing bowl, combine warm water, yeast, sugar, and salt. Mix it well with a whisk or fork.
   • The water should be around 110°F (43°C) – warm, but not hot. If the water is too hot, it can kill the yeast, but if it’s too cool, the yeast won’t activate properly.
   • If you have an instant-read thermometer, this is the best way to ensure accuracy.
   • How to check without a thermometer: The water should feel slightly warmer than body temperature but not uncomfortably hot. If you dip a clean finger in, it should feel warm but not burn.
   • Tap water tip: I find that almost fully hot tap water works well for me, but fully hot tap water is a little too hot and may need to cool slightly before use. Your water temperature settings on your hot water heater may vary, however.
2. Mix the Dough
   Add the flour to the mixing bowl and mix well with a dough whisk, fork, or your hand until a shaggy dough forms.
3. Stretch and Fold (instead of kneading)
   • Let the dough rest for 20–30 minutes (autolyse step).
   • Perform 3–4 sets of stretch-and-folds every 30 minutes over 90–120 minutes.
   • Cover the bowl with a damp towel, plastic wrap, or clean shower cap between folds.
   • Not familiar with the stretch and fold technique? This method gently strengthens the dough without kneading. For a step-by-step guide, check out this tutorial from The Perfect Loaf.
     
     
     
4. Shape the Baguettes
   • Divide the dough into 2 equal portions.
   • Gently shape each piece into a long baguette by flattening it into a rectangle, rolling it tightly, and sealing the seam.
5. Proof the Dough
   • Place the shaped loaves on a parchment-lined baking sheet or a baguette pan.
   • Cover lightly and let rise for 30–45 minutes until slightly puffed.
   • For best results: If your kitchen is cool, place the dough in a cold oven with the light on. Sprinkle some flour on the dough and cover it with a tea towel to hold in moisture and heat. The light in the oven is enough to raise the temperature a few degrees, just enough to help the dough rise faster and stay moist, ensuring a lighter, airier baguette.
6. Preheat Oven & Create Steam
   • Preheat oven to 475°F (245°C).
   • Place a shallow pan of hot water on the bottom rack to create steam as the loaves bake.
7. Score & Bake
   • Use a sharp knife or lame to score each loaf.
   • Bake for 20–25 minutes, spraying water inside the oven at the start and after 5 minutes.
   • The baguettes are done when golden brown and they sound hollow when tapped.
     
     

Tips for a Perfect Homemade Baguette

• What’s the best flour for baguettes? Bread flour gives a chewier texture than all-purpose flour.
• How do you get a crispy crust on a baguette? Baking with steam is key! Use a water pan or spritz the oven with water.
• Why do you put water on baguettes? It helps create the golden-brown, crunchy crust.
• Let the bread cool completely before slicing, as this helps retain its structure.

Pairings & Serving Suggestions

These homemade baguettes are perfect for sandwiches, dipping, and more:

• Serve with my Baked Eggplant Parmesan or One Pot Lasagna for a warm, comforting meal
• Pair with Homemade Marinara Sauce – I just love slicing the bread and brushing one side with melted butter and garlic and toasting it lightly. The toasted garlic bread holds up so well to dipping in marinara sauce.
• Find more bread-friendly meal ideas in this Weeknight Meals Roundup

Make Ahead, Storage & Reheating Tips

• Make ahead – You can prepare the dough a day in advance and let it rise overnight in the fridge. If your refrigerator is just above freezing like mine is, it won’t likely rise much in the fridge, but you can score it and bake it straight out of the fridge. The shock from cold to hot will cause extra rise in the oven.
• Storage – Keep at room temperature for 1–2 days in a paper bag or wrapped in a clean kitchen towel.
• Reheating – If it gets soft, pop it in a 350°F oven for 5–7 minutes to restore crispiness.

FAQ

What is the secret to a good baguette?
The right flour, steam baking, and stretch-and-fold technique are the keys to achieving a chewy texture and crispy crust.

What is the difference between a baguette and French bread?
A baguette is long and thin with a crisp crust, while French bread is typically wider and softer.

Can I make this recipe with instant yeast?
Yes! If using instant yeast, you can mix it directly with the flour and skip the activation step.

Looking for a Sourdough Baguette Bread Recipe?

Check out these trusted resources:

• Farmhouse on Boone’s Sourdough Baguette Recipe
• Amy Bakes Bread’s Sourdough Baguettes

Final Thoughts

Mastering a homemade baguette recipe is easier than you think, and the results are well worth it! Whether you’re making a simple sandwich or pairing it with a delicious meal, you’ll love the authentic flavor and texture of these crispy, chewy baguettes.

Did you try this homemade baguette recipe? Leave a comment and rating below! And don’t forget to pin this recipe so you can make it again.

Homemade Baguette Bread Recipe

haveyoumade.com

prep: 2 hours hrs

cook: 25 minutes mins

total: 2 hours hrs 30 minutes mins

servings: 2 baguettes

There’s nothing quite like the crunch of a fresh baguette with a soft, chewy interior. Whether you’re making a French-inspired sandwich, serving it alongside a cozy bowl of soup, or simply enjoying it with butter and jam, this homemade baguette bread recipe will bring bakery-quality bread to your kitchen. Even if you’re new to bread-making, this easy baguette recipe walks you through step by step for a perfect bake every time.

Leave A Review Print Recipe

Ingredients

  

• 1 cup water warmed to about 110°F (43°C)
• 1¼ teaspoons active dry yeast (half a standard packet)
• 2 teaspoons granulated sugar
• 1½ teaspoons salt
• 3 cups bread flour (spooned & leveled), plus more as needed

Instructions

 

• In a small bowl, combine warm water, yeast, and sugar.

  The water should be around 110°F (43°C)—warm, but not hot. If the water is too hot, it can kill the yeast; if it's too cool, the yeast won’t activate properly.

  If you have an instant-read thermometer, this is the best way to ensure accuracy.

  How to check without a thermometer: The water should feel slightly warmer than body temperature but not uncomfortably hot. If you dip a clean finger in, it should feel warm but not burn.

  Tap water tip: I find that almost fully hot tap water works well for me, but fully hot tap water is a little too hot and may need to cool slightly before use. Your water temperature settings may vary, however.
• In a large mixing bowl, combine bread flour and salt. Pour in the activated yeast mixture. Mix until a shaggy dough forms.
• Let the dough rest for 20–30 minutes (autolyse step). Perform 3–4 sets of stretch-and-folds every 30 minutes over 90–120 minutes. Cover with a damp towel between folds.
• Divide the dough into 2 equal portions. Gently shape each piece into a long baguette by flattening it into a rectangle, rolling it tightly, and sealing the seam.
• Place the shaped loaves on a parchment-lined baking sheet or a baguette pan. Cover lightly and let rise for 30–45 minutes until slightly puffed.
• For best results: If your kitchen is cool, place the dough in a cold oven with the light on and cover it with a damp tea towel to create a warm, humid environment. The light in the oven is enough to raise the temperature a few degrees, just enough to help the dough rise faster and remain moist, ensuring a lighter, airier baguette.
• Preheat oven to 475°F (245°C). Place a shallow pan of hot water on the bottom rack to create steam as the loaves bake.
• Use a sharp knife or lame to score each loaf. Bake for 20–25 minutes, spraying water inside the oven at the start and after 5 minutes. The baguettes are done when golden brown and they sound hollow when tapped.

Notes

• Yeast Activation – If using instant yeast, you can skip the activation step and mix it directly with the flour.
• Flour Choice – Bread flour gives the baguette a chewier texture, but all-purpose flour can be used in a pinch.
• Steam for a Crispy Crust – Bake with steam by placing a shallow pan of hot water in the oven or spritzing the oven with water during the first 10 minutes.
• Proofing Tip – If your kitchen is cool, proof the shaped baguettes in the oven with the light on and cover them with a tea towel for better rise and moisture.  Sprinkle some flour over the dough and rub it along the surface to prevent the towel from sticking.
• Storage – Baguettes are best fresh, but they can be stored at room temperature for 1–2 days wrapped in a towel or paper bag. To refresh, reheat at 350°F (175°C) for 5–7 minutes. Place in the refrigerator in a plastic bag or well sealed container for longer storage or freeze for up to 3 months.
• Make Ahead – The dough can be prepared a day in advance and allowed to rise overnight in the refrigerator. Let it come to room temperature before shaping and baking.
• Serving Suggestions – Great for sandwiches, dipping in soups, or pairing with homemade marinara sauce.