Homemade Baguette Bread Recipe
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.
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.