I love how this French Baguette Recipe effortlessly unites quality bread flour, lukewarm water, salt, yeast, and sugar. I was amazed by the refined interplay of these basic ingredients, crafting a baguette that feels truly artisanal. Each slice tells a story of simplicity and care, inviting you to share joy.

Jump to Recipe

I recently tried making French Baguettes at home and man, the process was both challenging and super rewarding. I always wanted to see if I could create an outstanding baguette with simple ingredients, so I went straight into it.

I used 500g of high quality bread flour, mixed with 350ml of lukewarm water, 10g of salt, 7g of active dry yeast and a teaspoon of sugar to help the yeast get going. The whole process, from mixing to the famous folding technique, felt almost like a mini science experiment.

I had to be patient letting the dough rise and take its time to develop flavor and texture, but the end result was totally worth the effort. I think you’ll enjoy the crisp crust and chewy inside as much as I did every time I bake them.

If you’re on the hunt for an easy homemade bread recipe with a bit of that artisan touch, you’ll love this one!

Why I Like this Recipe

1. I love this recipe because it always turns out tasty, even when I mess up a bit.
2. I enjoy how hands-on it is; kneading and folding the dough makes me feel like an actual baker.
3. I really like that I can make fresh, authentic baguettes at home without too much fuss.
4. I appreciate the little steam trick in the oven that gives the crust an awesome texture.

Yo so making these baguettes is kinda fun even if I don’t get it perfect every time. First, you mix a bit of lukewarm water with sugar and yeast and let it chill for like 5-10 minutes until it gets light and frothy. Then you mix it with the high quality bread flour and salt in another bowl and stir it all together until it forms a dough. After that, you knead the dough for about 10 minutes on a floured surface using a folding method which can be a bit tricky but it’s worth it cause it helps develop the gluten.

Once it’s smooth, you put it back in a clean bowl, cover it up with a towel and let it rise in a warm place for an hour till it doubles in size. You then punch it down gently and divide it for baguettes, shaping them into long, thin loaves by stretching and lightly folding the dough. You let them proof for another 30 minutes on a baking tray lined with parchment paper before you bake them at a high heat with a pan of water on the bottom rack to create steam. They come out golden brown and awesome, ready to be sliced and served.

This whole process makes me feel like I’m doing something really cool and artisan, even if I sometimes forget a step or mess something up.

Ingredients

Print Recipe (No Advertisments)

High quality bread flour provides proteins and carbohydrates for structure, slight fibre boost, and texture.
Lukewarm water hydrates dough evenly and activates yeast; it dont add flavor but is vital.
Salt boosts flavor and strengthens gluten structure while balancing yeast fermentation for a crisp crust.
Active dry yeast ferments dough by producing carbon dioxide, vital for rising and baguette texture.
Sugar mildly feeds yeast and adds subtle sweetness, enhancing browning and aroma in baguettes.

Ingredient Quantities

500g bread flour (about 4 cups, make sure its high quality for better texture)

350ml lukewarm water (roughly 1 1/2 cups, not too hot)

10g salt (around 2 teaspoons, you can adjust a bit)

7g active dry yeast (1 packet, or use instant yeast if you prefer)

1 teaspoon sugar (this helps feed the yeast a bit)

How to Make this

Print Recipe (No Advertisments)

1. In a small bowl mix the lukewarm water with the sugar and yeast until the yeast dissolves, then let it sit for about 5-10 minutes until it gets a bit frothy.

2. In a larger bowl combine the bread flour and salt.

3. Pour the yeast mixture into the flour and stir until it starts forming a dough.

4. Turn the dough out onto a lightly floured surface and knead for around 10 minutes until it’s smooth, using a folding technique to help develop the gluten.

5. Put the dough back in a clean bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it roughly doubles in size.

6. Once risen, punch the dough down gently and divide it as needed for baguettes.

7. Shape each portion into a long, thin loaf by stretching and lightly folding the dough.

8. Place the shaped dough onto a baking tray lined with parchment paper and cover loosely. Let it proof for another 30 minutes until it slightly puffs up.

9. Preheat your oven to a high temperature and set a small pan of water on the bottom rack to create steam.

10. Bake the baguettes for about 20-25 minutes until they are golden brown on the outside. Let them cool a bit before slicing and serving.

Equipment Needed

1. Small bowl for mixing the water, sugar, and yeast
2. Large bowl for combining the bread flour and salt
3. Measuring cups and spoons for the ingredients
4. Stirring utensil (like a spoon) for mixing your yeast solution
5. Lightly floured surface (a clean countertop or board) for kneading the dough
6. Clean kitchen towel to cover the dough during rising and proofing
7. Baking tray lined with parchment paper for shaping and proofing the baguettes
8. Small pan to use with water for creating steam in the oven
9. Oven preheated to a high temperature for baking the baguettes

FAQ

Can i substitute instant yeast for active dry yeast?

Yes, you totally can. If you use instant yeast, just mix it directly with the flour without needing to proof it first.

Do i need to knead the dough by hand or can i use a mixer?

Either works fine. Hand kneading helps you feel the dough's texture, but a stand mixer can save time and effort.

How long should the dough rise?

Let the dough sit in a warm spot for about 1 to 1.5 hours until it roughly doubles in size.

How do i get a nice, crunchy crust on my baguettes?

For a crispy crust, try putting a small pan of water in the oven when you bake; it creates steam which is key to that crunchy finish.

Is it necessary to score the baguettes before baking?

Yes, scoring helps the bread expand properly as it bakes and stops it from cracking randomly.

How To Make French Baguettes Recipe Substitutions and Variations

If you can’t get high quality bread flour, you can mix all-purpose flour with a bit of vital wheat gluten to boost the protein content
Don’t worry if you don’t have lukewarm water; a mix of milk and water warmed up lightly can work, just be careful not to overheat it
If you’re out of active dry yeast, you can substitute by using instant yeast in the same amount
Instead of a teaspoon of sugar, a small drizzle of honey could be used to feed the yeast, though you might need to adjust the flavor a bit

Pro Tips

1. Make sure the water isnt too hot or too cold since that can kill the yeast or slow it down. I always test the water on my wrist to ensure its just right before mixing it in.

2. Try not to rush the kneading process. Kneading for a full 10 minutes really helps develop the gluten which makes the dough stretch better and gives you a nicer texture when baked.

3. If you notice your dough isnt rising properly during the first or second proof, be patient and let it sit in a warmer spot. Sometimes small changes in room temperature can really affect the rise so its good to adjust the environment a bit.

4. Creating steam in the oven is key to that crisp crust. Placing a small pan of water at the bottom of the oven during baking adds moisture that helps form a better crust, so make sure not to skip this step.

How To Make French Baguettes Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

170

kcal

Equipment: 1. Small bowl for mixing the water, sugar, and yeast
2. Large bowl for combining the bread flour and salt
3. Measuring cups and spoons for the ingredients
4. Stirring utensil (like a spoon) for mixing your yeast solution
5. Lightly floured surface (a clean countertop or board) for kneading the dough
6. Clean kitchen towel to cover the dough during rising and proofing
7. Baking tray lined with parchment paper for shaping and proofing the baguettes
8. Small pan to use with water for creating steam in the oven
9. Oven preheated to a high temperature for baking the baguettes

Ingredients

500g bread flour (about 4 cups, make sure its high quality for better texture)
350ml lukewarm water (roughly 1 1/2 cups, not too hot)
10g salt (around 2 teaspoons, you can adjust a bit)
7g active dry yeast (1 packet, or use instant yeast if you prefer)
1 teaspoon sugar (this helps feed the yeast a bit)

Directions

In a small bowl mix the lukewarm water with the sugar and yeast until the yeast dissolves, then let it sit for about 5-10 minutes until it gets a bit frothy.
In a larger bowl combine the bread flour and salt.
Pour the yeast mixture into the flour and stir until it starts forming a dough.
Turn the dough out onto a lightly floured surface and knead for around 10 minutes until it's smooth, using a folding technique to help develop the gluten.
Put the dough back in a clean bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it roughly doubles in size.
Once risen, punch the dough down gently and divide it as needed for baguettes.
Shape each portion into a long, thin loaf by stretching and lightly folding the dough.
Place the shaped dough onto a baking tray lined with parchment paper and cover loosely. Let it proof for another 30 minutes until it slightly puffs up.
Preheat your oven to a high temperature and set a small pan of water on the bottom rack to create steam.
Bake the baguettes for about 20-25 minutes until they are golden brown on the outside. Let them cool a bit before slicing and serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.