Make Authentic French Baguettes from Scratch – Easy Homemade Recipe
Learn how to make crispy, golden French baguettes from scratch with this easy step-by-step recipe! Perfectly crusty on the outside and soft on the inside, these homemade baguettes are ideal for sandwiches, soups, or enjoying fresh with butter. A simple recipe that brings bakery-style bread right to your kitchen!
Equipment
- Mixing bowl
- Kitchen scale (recommended)
- Dough scraper
- Clean kitchen towel or couche (linen)
- Baking stone or heavy baking sheet
- Lame (or sharp serrated knife) for scoring
- Oven-safe pan for steam
Ingredients
- 500 g (4 cups) bread flour (or French T55 flour if available)
- 350 g (1 ½ cups) water (room temperature)
- 10 g (2 tsp) salt
- 5 g (1 ½ tsp) instant yeast (or 7 g active dry yeast)
Instructions
- Mix Dough – Combine flour, yeast, water, and salt in a large mixing bowl. Stir until a rough, sticky dough forms.
- Autolyse (Optional) – Let the flour and water rest for 20–30 minutes before adding yeast and salt to improve gluten structure.
- Bulk Fermentation – Cover the bowl and let the dough rise at room temperature for 1–2 hours, folding the dough every 30 minutes until doubled in size.
- Divide & Pre-shape – Place dough on a lightly floured surface. Divide into 3–4 equal pieces, shape into rough logs, and rest 15 minutes.
- Final Shaping – Flatten each log slightly, fold lengthwise in thirds, then roll into long baguette shapes, tapering the ends.
- Proof – Transfer to a floured couche or parchment-lined tray. Cover and proof 30–45 minutes until puffy.
- Score – Using a lame or sharp knife, make 3–5 diagonal cuts across each loaf.
- Bake with Steam – Preheat oven to 475°F (245°C) with a baking stone and a pan for steam. Place baguettes on the stone, add 1 cup hot water to the steam pan, and bake 20–25 minutes until golden brown and crisp.
- Cool – Transfer to a wire rack and let cool at least 20 minutes before slicing.
Notes
- For deeper flavor, prepare a poolish (preferment) the night before: mix 150 g flour, 150 g water, and a pinch of yeast, then let rest 12 hours before making the dough.
- Steam is essential for the shiny, crackly crust—don’t skip it!
- Baguettes are best eaten fresh but can be frozen for up to 2 months. To reheat, bake at 350°F (175°C) for 10 minutes.
- Avoid refrigerating, as it dries out the bread quickly.