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Baguette Recipe

Baguette Recipe

Learn how to make authentic homemade baguettes with this foolproof recipe. Master the techniques of traditional French bread baking with simple ingredients and detailed steps. This best easy baking recipe delivers that perfect crispy crust and airy interior that makes baguettes so irresistible.
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
25 mins
Serves:
3 baguettes
A professional overhead shot of three rustic, artisanal baguettes arranged diagonally on a flour-dusted linen cloth. The golden-brown crusts showcase dramatic scoring marks that have opened beautifully during baking, revealing the creamy interior crumb. A cross-section of one baguette displays the characteristic open, irregular hole structure with translucent cell walls. Soft natural window light creates gentle shadows highlighting the baguettes' crunchy exterior texture, while scattered wheat stalks and a small bowl of sea salt add context to the composition. The warm, amber tones of the perfectly caramelized crust contrast with the cool linen backdrop, emphasizing the bread's artisanal quality and traditional French baking technique.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li><li class="ingredients-single-item">10g fine sea salt</li><li class="ingredients-single-item">7g instant dried yeast</li><li class="ingredients-single-item">350ml lukewarm water</li><li class="ingredients-single-item">2 tbsp semolina flour (for dusting baking sheet)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Baking stone or heavy baking sheet</li><li class="equipment-single-item">Spray bottle filled with water</li><li class="equipment-single-item">Linen cloth (couche) or clean kitchen towel</li><li class="equipment-single-item">Baguette proofing tray (optional)</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Lame or very sharp knife for scoring</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the bread flour and salt, mixing well to distribute the salt evenly. In a separate small bowl, dissolve the yeast in the lukewarm water and let it sit for 5 minutes until it becomes slightly foamy. This activation ensures your yeast is alive and will provide proper fermentation.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast solution. Mix with a wooden spoon until a shaggy dough forms, then use your hands to bring it together. The dough will feel quite sticky at first - this is perfectly normal and essential for a good baguette texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a clean work surface (avoid using additional flour at this stage) and knead for 8-10 minutes until smooth and elastic. The dough should pass the "windowpane test" - when a small piece is stretched between your fingers, it should become thin enough to see light through without tearing. This indicates proper gluten development that will give your baguettes their characteristic chew.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm, draft-free location for 1.5-2 hours, or until doubled in size. The slow rise develops flavor, so resist the temptation to rush this process.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gently tip the risen dough onto a lightly floured surface and use your fingertips to carefully press it into a rectangle, being careful not to force out all the gas bubbles that have formed. Divide the dough into three equal pieces (about 285g each) using a dough scraper or knife.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>To shape each baguette, flatten one piece of dough into a rough rectangle. Fold the top third down to the center and press along the seam with your fingertips. Fold the bottom third up over the center and seal the seam. Fold the dough in half lengthwise, creating a tight seam. Roll the dough gently with your hands, starting from the center and working outward, to create a baguette about 40cm long. Taper the ends slightly for that classic baguette shape.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Place the shaped baguettes seam-side up on a linen cloth or kitchen towel that has been generously dusted with flour. Create folds in the cloth between each baguette to help them hold their shape. Cover with another kitchen towel and allow to prove for 30-45 minutes until puffed up but not quite doubled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the baguettes are proving, preheat your oven to 240°C (465°F) with a baking stone or heavy baking sheet inside. Place an empty metal tray at the bottom of the oven - this will be used to create steam.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust a baking sheet or baguette tray with semolina flour. Carefully flip the proven baguettes onto the prepared tray, seam-side down. Using a lame or very sharp knife, make 3-5 diagonal slashes about 1cm deep along the top of each baguette. The cuts should be at a 45-degree angle and overlap slightly. These aren't just decorative - they allow the bread to expand properly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Working quickly, slide the baguettes onto the preheated baking stone, pour about 240ml of hot water into the tray at the bottom of the oven, and immediately close the door. Alternatively, spray the oven walls with water from a spray bottle before closing the door. This creates steam which helps develop the baguettes' signature crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 20-25 minutes until the baguettes are a deep golden brown with a shiny crust. They should sound hollow when tapped on the bottom. If they're browning too quickly, lower the temperature slightly to 220°C (425°F).</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Transfer the baked baguettes to a wire rack to cool. The crust will continue to develop as they cool, creating that distinctive crackle. Wait at least 20 minutes before slicing to allow the interior structure to set properly, though the aroma may make this the most difficult step! Your homemade baguettes are best enjoyed the same day but can be frozen for up to a month if wrapped well.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Baguette Recipe?

Traditional baguettes require just five simple ingredients: strong bread flour, fine sea salt, instant dried yeast, lukewarm water, and semolina flour for dusting. This minimalist approach focuses on technique rather than complex ingredients to create that authentic French bread experience.

How to cook Baguette Recipe at home?

Learn how to cook Baguette Recipe by mastering the key techniques of proper kneading, slow fermentation, gentle shaping, and creating steam in your home oven. The process involves developing the dough's gluten structure, allowing for two rises, shaping into long slender loaves, scoring the tops, and baking at a high temperature with steam to achieve that signature crispy crust and airy interior.

Why is steam important when baking French bread?

Steam is crucial for achieving that classic baguette crust. It keeps the bread's surface moist during the initial baking phase, allowing for maximum expansion before the crust sets. This results in the signature crispy, caramelised exterior while ensuring a light, airy interior with that distinctive chew.

What's the secret to getting those large, irregular holes in artisan bread?

The signature open crumb structure comes from high hydration dough (65-70%), proper gluten development during kneading, gentle handling to preserve air bubbles, adequate fermentation time, and creating tension during shaping. Avoid degassing the dough completely during shaping and ensure your scoring allows for proper expansion.

Can I make authentic French bread without a baking stone?

Yes! While a baking stone provides ideal heat distribution, you can achieve excellent results with a heavy baking sheet preheated in the oven. The key elements are creating enough steam (using a water tray or spray bottle) and ensuring your oven reaches a high temperature before baking.

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This indicates proper gluten development that will give your baguettes their characteristic chew." }, { "@type": "HowToStep", "name": "First rise", "text": "Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm, draft-free location for 1.5-2 hours, or until doubled in size. The slow rise develops flavor, so resist the temptation to rush this process." }, { "@type": "HowToStep", "name": "Divide dough", "text": "Gently tip the risen dough onto a lightly floured surface and use your fingertips to carefully press it into a rectangle, being careful not to force out all the gas bubbles that have formed. Divide the dough into three equal pieces (about 285g each) using a dough scraper or knife." }, { "@type": "HowToStep", "name": "Shape baguettes", "text": "To shape each baguette, flatten one piece of dough into a rough rectangle. Fold the top third down to the center and press along the seam with your fingertips. 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This creates steam which helps develop the baguettes' signature crispy crust." }, { "@type": "HowToStep", "name": "Finish baking", "text": "Bake for 20-25 minutes until the baguettes are a deep golden brown with a shiny crust. They should sound hollow when tapped on the bottom. If they're browning too quickly, lower the temperature slightly to 220°C (425°F)." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Transfer the baked baguettes to a wire rack to cool. The crust will continue to develop as they cool, creating that distinctive crackle. Wait at least 20 minutes before slicing to allow the interior structure to set properly, though the aroma may make this the most difficult step! Your homemade baguettes are best enjoyed the same day but can be frozen for up to a month if wrapped well." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophie Laurent", "datePublished": "2024-09-10", "reviewBody": "Perfect crust, heavenly chewy interior! As a French expat, I've struggled to find good baguettes locally. This recipe is truly authentic and brought back so many memories of home.", "name": "Authentic French Taste", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Marco Bianchi", "datePublished": "2024-09-15", "reviewBody": "Finally mastered French bread baking! The detailed instructions made all the difference. The steam technique works amazingly well for getting that professional bakery-style crust at home.", "name": "Professional Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-09-18", "reviewBody": "Better than my local bakery! I never thought I could make baguettes this good at home. The crumb structure is perfect and the flavor is outstanding. My whole family was impressed.", "name": "Bakery Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lukas Novotny", "datePublished": "2024-09-20", "reviewBody": "Worth the extra proving time! Don't rush the process as instructed - the flavor development is incredible when you allow the dough proper time to rise. The texture is absolutely perfect.", "name": "Time Well Spent", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Maria Gonzalez", "datePublished": "2024-09-22", "reviewBody": "That crackly crust is everything! I've tried many baguette recipes and this one gives the most authentic results. The scoring technique makes such a difference in how they bake. My weekend project every month now!", "name": "Perfect Baguettes", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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