I love creating a French Baguette Recipe at home with ingredients such as 500g bread flour, 350ml lukewarm water, 10g salt, and a touch of instant dry yeast. I embrace the art of folding dough to yield a crisp crust and light interior you cant help but admire every time.

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I want to share how to make these French baguettes that are something really special. I’ve been testing different breads for a while now, and this one stands out for its rustic charm.

I use 500g bread flour (or all-purpose flour if you dont have bread flour), mixing it with 350ml lukewarm water, 10g salt and just a tiny bit of 2g instant dry yeast (about a quarter teaspoon). Every step of making this French bread is pretty cool, from combining the ingredients to that key folding technique that helps develop the texture.

I’ve always been intrigued by artisan bread recipes and the idea of creating something that captures that classic French vibe. This recipe feels like it embodies a handheld masterpiece that you can make in your own kitchen.

If you love trying new baking tricks and techniques, you’ll definitely want to give this one a try.

Why I Like this Recipe

1. I really like how this recipe is super simple and doesn’t require any fancy ingredients, just the basics I already have at home.
2. I enjoy the whole process, from kneading the dough to watching it rise, even if it sometimes feels a bit messy.
3. I appreciate that the finished baguettes come out with a nice crisp crust and soft inside, making them perfect to share with friends.
4. I love that this recipe reminds me of real French bakery breads, and that makes me feel like I’m on a little adventure in my own kitchen.

Ingredients

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Bread Flour supplies lots of protein and carbs for strong dough thats chewy and filling.
Lukewarm Water awakens the yeast and binds all ingredients together for smooth dough texture.
Salt boosts flavour and controls yeast growth, making bread tastier though a bit salty sometimes.
Instant Dry Yeast makes dough rise fast and gives it a light, airy texture.

Ingredient Quantities

500g bread flour (you can use all-purpose flour if you dont have bread flour)

350ml lukewarm water

10g salt

2g instant dry yeast (roughly a quarter teaspoon)

How to Make this

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1. In a big bowl, mix the 500g bread flour with 10g salt.

2. In a small cup, stir the 2g instant dry yeast (a quarter teaspoon) into 350ml lukewarm water until it’s mostly dissolved.

3. Pour the water and yeast mixture slowly into the flour mix while stirring to combine.

4. Once combined, knead the dough on a lightly floured surface for about 8-10 minutes until its smooth and elastic.

5. Put the dough back in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm spot for about an hour until it doubles in size.

6. After rising, gently punch down the dough and divide it into 2 or 3 pieces depending on how long you want your baguettes.

7. Shape each piece into a long, slender loaf by rolling and stretching the dough with your hands.

8. Place the shaped dough on a baking tray lined with parchment paper and cover with a towel for a second proofing for around 30 minutes.

9. Preheat your oven to 230°C (450°F) and put in a small tray of water at the bottom of the oven to create steam.

10. Make a few shallow slashes along the top of each baguette with a sharp knife and bake for 20-25 minutes until they come out golden brown and crisp.

Equipment Needed

1. Large mixing bowl for combining the flour and salt
2. Small cup or measuring cup to mix the water and yeast
3. Spoon or whisk to stir the yeast into the water
4. A clean, lightly floured surface for kneading the dough
5. An oiled bowl for letting the dough rise
6. A damp cloth or towel to cover the dough during proofing
7. Baking tray lined with parchment paper for the shaped dough
8. A small tray to hold water in the oven for steam
9. A preheated oven set to 230°C (450°F)
10. A sharp knife to make shallow slashes along the top of each baguette

FAQ

Q: Can I use all-purpose flour instead of bread flour?

A: Yeah, you can use all-purpose flour, but bread flour makes your baguettes chewier and more authentic so it's best if you have it.

Q: Do I really need to use lukewarm water?

A: True, lukewarm water helps the yeast wake up properly, so avoid using water that is too hot or too cold.

Q: How long should the dough rise?

A: The dough usually takes about 1-2 hours to rise, but if your room is cooler it might take a bit longer.

Q: Can I tweak the salt amount?

A: It's best to follow the recipe since salt affects both the taste and how the yeast acts, but you can adjust it a little if needed.

Q: Do I need a special oven or tool to get a good crust?

A: No fancy tools needed! Just preheat your oven well and if you have a baking stone it helps but isn't absolutely necessary.

How To Make French Baguettes – Taste Of Artisan Recipe Substitutions and Variations

If you dont have bread flour, you can use all-purpose flour but you might need to add a little extra water because all-purpose doesn’t absorb as much moisture.
If lukewarm water is not available, using room temperature water that’s slightly heated in the microwave for about 20 seconds works fine.
Instead of regular salt, you can use sea salt or kosher salt in the same amount – just be careful because the grain sizes can differ.
If you dont have instant dry yeast, active dry yeast can be used as a substitute using the same amount but allow the dough to proof a bit longer.

Pro Tips

1. Make sure your water is lukewarm enough to wake up the yeast without killing it, since too hot or too cold can really mess up that rise.
2. When you knead the dough, keep at it for the full 8 to 10 minutes so the gluten can develop properly, even if it seems a bit tough at first.
3. Let the dough rise in a consistently warm spot – if your kitchen is chilly, try placing it near a radiator to help it double in size.
4. Steam is key for that crunchy crust so don’t forget to add a small tray of water in the oven while baking even if it feels like an extra step.

How To Make French Baguettes – Taste Of Artisan Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

182

kcal

Equipment: 1. Large mixing bowl for combining the flour and salt
2. Small cup or measuring cup to mix the water and yeast
3. Spoon or whisk to stir the yeast into the water
4. A clean, lightly floured surface for kneading the dough
5. An oiled bowl for letting the dough rise
6. A damp cloth or towel to cover the dough during proofing
7. Baking tray lined with parchment paper for the shaped dough
8. A small tray to hold water in the oven for steam
9. A preheated oven set to 230°C (450°F)
10. A sharp knife to make shallow slashes along the top of each baguette

Ingredients

500g bread flour (you can use all-purpose flour if you dont have bread flour)
350ml lukewarm water
10g salt
2g instant dry yeast (roughly a quarter teaspoon)

Directions

In a big bowl, mix the 500g bread flour with 10g salt.
In a small cup, stir the 2g instant dry yeast (a quarter teaspoon) into 350ml lukewarm water until it's mostly dissolved.
Pour the water and yeast mixture slowly into the flour mix while stirring to combine.
Once combined, knead the dough on a lightly floured surface for about 8-10 minutes until its smooth and elastic.
Put the dough back in a lightly oiled bowl, cover it with a damp cloth, and let it rest in a warm spot for about an hour until it doubles in size.
After rising, gently punch down the dough and divide it into 2 or 3 pieces depending on how long you want your baguettes.
Shape each piece into a long, slender loaf by rolling and stretching the dough with your hands.
Place the shaped dough on a baking tray lined with parchment paper and cover with a towel for a second proofing for around 30 minutes.
Preheat your oven to 230°C (450°F) and put in a small tray of water at the bottom of the oven to create steam.
Make a few shallow slashes along the top of each baguette with a sharp knife and bake for 20-25 minutes until they come out golden brown and crisp.

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.