French Baguette Recipe

Homemade baguettes are the ultimate bread making experience in my opinion. They take some time to make but are really pretty simple. The ingredient list is short but the flavor is amazing. You are going to love to know how to make authentic French Baguettes at home; they are such an amazing bread.

The perfect baguette is crispy on the outside, perfectly chewy on the inside, has a complex flavor, and are one of those breads that feel like such a simple pleasure in life. Few things in life are as luxurious yet simple as a fresh baguette; add some good quality European butter and youre eating some of the most delicious food in the world.

I did a lot of research when it came to making baguettes and there are multiple techniques. I looked at major baking blogs, flour companies (like King Arthur Flour), and I researched the winners for the Best Baguettes in Paris Competition (note to self: next time include a trip to Paris in your research…). I tried many many recipes and discovered that I like using a long cold rising time for my baguettes best.

Ive been working on this post and recipe for months and Im so pleased with the recipe that I have to share with you. It has minimal ingredients, it takes some time (plan on 16+ hours), but the result is some of the best bread Ive ever eaten (and thats saying something).

Baguettes have a magical property to them. They are soul food on some level and youll understand once you make and eat them too. I hope you find some of the healing and soothing comfort this simple recipe brings. Its worth the time and I hope you find yourself making them weekly as I have been. Long live the slow and thoughtful staple foods of the world.

French Baguette Recipe

Prep: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 158 kcal, Carbohydrate 33 g, Protein 4 g, Fat 1 g, Saturated Fat 1 g, Sodium 326 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 500 g all purpose flour King Arthur brand is recommended (about 3 1/2 cups, using ‘scoop and swipe’ method)
• 360 g water (about 1 1/2 cups + 1 Tbsp)
• 10 g salt (about 2 tsp)
• 3 g instant yeast (about 1 tsp; also known as Quick Rise or Rapid Rise yeast)
• 25 g honey (about 1 Tbsp)

Instruction:

1. Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
2. Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
3. Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
4. Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.
5. Starting preheating the oven to 500F, with a baking stone positioned in the upper half the oven and a bread pan filled with hot water on the bottom rack.
6. Stretch each dough rectangle slightly and fold into a cylinder, sealing the seams. Using your hands, roll the cylinders gently stretching them to desired length, about 14-15 inches.
7. Place on a lightly floured couche, seam side up. Cover and proof at a room temperature for about 30-60 minutes, or until the dough has sufficiently proofed.
8. Transfer the baguettes to a piece of parchment paper, seam side down and dust off excess flour. Using a bread lame, a sharp knife or a razor blade, make 3 scores on each baguette. When scoring, use a swift and firm motion to ensure nice and clean cuts.
9. Open the oven, taking caution not to get burned by steam, and slide the baguettes off onto the baking stone. Close the oven and reduce temperature to 475F. Bake for 15 minutes.
10. Remove the water pan, rotate the baguettes, drop the temperature to 450F and continue baking for another 15 minutes or until deep golden brown.

Classic French Baguette Recipe

My favorite homemade baguette recipe that uses simple ingredients with a long chilled overnight rising period to develop flavor. This recipe make 3 baguettes that are crispy on the outside, perfectly chewy on the inside, and full of complex flavor. [adthrive-in-post-video-player video-id=”2lKfhkYG” upload-date=”2022-12-01T17:07:18.000Z” name=”French Baguette Recipe” description=”All of your baguette questions answered, these simple French baguettes are crispy on the outside and perfectly chewy on the inside.” player-type=”default” override-embed=”default”]

Prep: -467175h2min19sec

Total: -467175h2min19sec

Yield: 3

Serving Size: 1/2 a baguette

Nutrition Facts: servingSize 1/2 a baguette, calories 240 calories, Sugar 3 g, Sodium 779.3 mg, Fat 0.7 g, Saturated Fat 0.1 g, Trans Fat 0 g, Carbohydrate 50.9 g, Fiber 1.9 g, Protein 6.7 g, Cholesterol 0 mg

Ingredients:

• 1 1/2 cups + 2 tablespoons cool water (370 grams)
• 1 tablespoon honey (25 grams)
• 1 teaspoon instant yeast (3 grams)
• 3 1/2 cups all-purpose Bob’s Red Mill or King Arthur Flour brand flour (500 grams)
• 2 teaspoon fine sea salt (10 grams)

Instruction:

1. In a medium mixing bowl add the water and honey to the bowl and stir to combine.
2. Add the yeast, flour, and salt to the bowl and use a wooden spoon to mix well. The dough will be thick, just stir it as well as you can until the flour is incorporated. No need to mix a lot by hand at this point, just get it to come together.
3. Cover the bowl (use a lid, beeswax wrap, or some good cling wrap) and let the dough rest for 30 minutes.
4. After 30 or so minutes stretch and fold the dough. When I say “stretch and fold”, here’s what you do: put your hand between the dough and the bowl on one side and grab the dough, gently pull it up to give it a good stretch (if the dough starts to break, stop pulling, your are just stretching the dough as far as it wants to stretch without breaking it) and then fold it back down into the middle of the bowl. Give the bowl a quarter turn and repeat the process, working your way around the bowl. I normally think of the bowl as a square and stretch and pull the dough 4 times, once on each side of my square. It’ll take 15 or so seconds to do this.
5. Over the next 2-3 hours, every 30 to 45 minutes, do a stretch and fold with the dough. Be sure to cover the dough well after each session. Do around 4 stretch and fold sessions total (a little more won’t hurt anything).
6. See the bakers schedule in the post for more information on how and when I do this (I normally make my dough while I’m making dinner and stretch and fold throughout the evening).
7. After you have stretched and folded the dough, cover the dough well and place it in the fridge for the next 12-18 hours.
8. You have some flexibility about how long the dough is in the fridge, so feel free to make the baking schedule work with your schedule. I adjust the next days baking depending on when we want to eat the baguettes. If they are for lunch, I’ll get the dough out of the fridge 3 hours before we want to eat lunch. If I want them for dinner, I’ll get the dough out 3 hours before dinner. If do don’t have a set time you want to eat them, you can just do these next steps when you have about a three hour chunk of time to dedicate to it (not all hands-on time but you’ll need to be around for things).
9. Remove the dough from the fridge after it’s 12 to 18 hour rest, and remove it from the bowl.
10. Divide the dough into three even pieces.
11. Gently press each piece of dough into a rectangular shape about 1 inch thick. If the dough is very sticky feel free to lightly flour your surface. Cover the pressed out dough pieces with a clean dish towel and allow to rise for 1 hour.
12. After the dough has rest for an hour at room temperature, it’s time to shape your loaves. Working with one piece of dough, stretch the dough gently so that it makes a rectangle that is roughly 11 inches by 8 inches. Fold one third of the dough to the middle of the rectangle, fold the other side of the rectangle into the middle of the dough (like you are folding a letter) and then pinch the dough together along the seem to make a log (I have step by step photos of this in the blog post).
13. Use both of your hands to gently roll the dough out into a 15 inch long log, tapering the ends just a bit with your hands.
14. Place the prepared dough log into your baguette pan.
15. Repeat with remaining dough.
16. Cover the dough in the pan with a clean dish towel and let rise for 45 minutes to 1 hour or until the dough is light and puffy (it won’t be quite doubled in size).
17. While the dough is rising, preheat your oven to 500 degrees F. When you turn the oven on to preheat, add a small dish of water to the oven. I like to use a bread pan that has about 2 inches of water in it. I put it off to one side of the oven so that my baguette pan can fit next to it. I like to let the oven and water preheat for at least 30 minutes so that it has time to get good and hot.
18. When the bread has finished rising in the baguette pan, use a razor blade or lame to cut 3 diagonal slashes 1/2 inch deep diagonally across each loaf OR cut one long 1/2 inch deep slash down the center of each loaf (I like the center slit personally).
19. Place the bread in the hot oven, being careful when you open the oven as it is hot and steamy.
20. Close the oven door and reduce the heat to 450 degrees F. right away.
21. Let the baguettes cook until they are deep golden brown, 24-28 minutes (I like 25 minutes on the dot). They are going to be very golden!
22. Remove the baguettes from the oven and allow to cool 10-15 minutes before serving warm.
23. Baguettes are also delicious at room temperature but we have found that we like them eaten fresh they day they are made.
24. Uneaten baguettes can be stored wrapped in a clean towel and make excellent bread for sandwiches. They also reheat well by wrapping them in foil and letting them warm in a 350 degree oven for 15 minutes.

Classic Baguettes

These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it’s a challenge to make “real” baguettes at home, this version is probably as close to an artisan bakery version as you’re going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It’s the baker’s technique that turns an average baguette into an all-star. Don’t expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you’ll make.

Prep: 20min

Total: 19h50min

Yield: 36

Serving Size: 1 slice (26g)

Nutrition Facts: servingSize 1 slice (26g), calories 60 calories, Carbohydrate 12g, Cholesterol 0mg, Fiber 0g, Protein 2g, Sodium 100mg, Sugar 0g, Fat 0g, Saturated Fat 0g, Trans Fat 0g

Ingredients:

• 1/2 cup (113g) water cool
• 1/16 teaspoon (a pinch) active dry yeast or instant yeast*
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour*
• 1 cup + 2 tablespoons (255g) water lukewarm
• all of the starter
• 1 1/2 teaspoons active dry yeast or instant yeast
• 3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour*
• 2 teaspoons (12g) salt

Instruction:

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, combine the starter ingredients. , To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly. , To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. If you’re using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid); the finished dough should stick a bit at the bottom of the bowl. , Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it’s noticeably puffy. , Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces., Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes; or for up to 1 hour, if that works better with your schedule. , Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. , Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again; the dough should have started to elongate itself. , With the seam side down, cup your fingers and gently roll the dough into a 16″ log. Your goal is a 15″ baguette, so 16″ allows for the slight shrinkage you’ll see once you’re done rolling. Taper each end of the log slightly to create the baguette’s typical “pointy” end. , Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they’re slightly puffy (“marshmallow-y” is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won’t be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F). , Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you’re using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling., If your baguettes have risen in a dish towel or couche, gently roll them (seam-side up) onto a transfer peel and then roll back over onto a piece of parchment, seam-side down. If you don’t have a transfer peel, roll the baguettes onto a piece of parchment (seam-side down) and then place the parchment on a baking sheet. , Using a baker’s lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette. , Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust., Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they’re a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2″, and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature. , Storage information: Store any leftover baguettes in a paper bag overnight; freeze for longer storage. Thaw and reheat just before serving.

How to make French Baguettes at home

FAQ

What is the difference between a baguette and a French baguette?

What type of flour is best for French baguettes?

How to make French French baguette?

1. In a large bowl mix the yeast with the water and sugar. …
2. Add the remaining flour and mix to a light dough. …
3. Divide the dough into 3 pieces and shape into an oblong. …
4. Roll each piece of dough into a 33-34 cm (13-14”) long loaf.
5. Place onto a greased baking tray and leave until double in size, then slash the tops.

What makes a French baguette?