Baguette (The Easiest Recipe) Recipe

Introduction

Making a classic baguette at home is easier than you might think. This simple recipe yields crusty, golden loaves with a soft, airy interior—perfect for sandwiches or enjoying with butter and jam.

Ingredients

• 3 1/2 cups (450g) all-purpose flour
• 1 1/2 tsp salt
• 2 tsp sugar
• 2 1/4 tsp instant yeast (1 packet)
• 1 1/4 cups (300ml) warm water

Instructions

1. Step 1: In a large bowl, combine the flour, salt, sugar, and instant yeast. Gradually add the warm water while mixing until a sticky dough forms.
2. Step 2: Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
3. Step 3: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
4. Step 4: Divide the dough into two or three equal portions. Shape each into a long baguette, pinching the seams closed to maintain shape.
5. Step 5: Place the baguettes on a parchment-lined baking sheet or a baguette pan. Cover loosely with plastic wrap and allow them to rise for another 30-45 minutes.
6. Step 6: Preheat the oven to 450°F (230°C). Using a sharp knife or razor blade, make shallow diagonal slashes along the top of each baguette.
7. Step 7: Bake the baguettes for 20-25 minutes, until the crust is golden brown and crisp. For an extra-crispy crust, place a shallow pan of water in the oven while baking.
8. Step 8: Remove the baguettes from the oven and let them cool on a wire rack before slicing and serving.

Tips & Variations

• For added flavor, sprinkle sesame or poppy seeds on the baguettes just before baking.
• Use bread flour instead of all-purpose for a chewier texture and better gluten development.
• To enhance the crust, spritz water inside the oven with a spray bottle before baking.
• If you don’t have a baguette pan, use a regular baking sheet lined with parchment paper.

Storage

Store leftover baguettes at room temperature wrapped in a clean kitchen towel for up to 2 days to maintain crustiness. For longer storage, slice and freeze baguette pieces in a sealed bag. Reheat in an oven at 350°F (175°C) for 5-7 minutes to refresh the crust before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to dissolve the active dry yeast in warm water and let it sit for 5-10 minutes until foamy before mixing it with the dry ingredients.

How do I know when the dough has risen enough?

The dough should roughly double in size. Gently press two fingers into the dough—if the indentation stays and the dough doesn’t spring back quickly, it’s ready for the next step.

Baguette (The Easiest Recipe) Recipe

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★★★★★

4.5 from 83 reviews

This classic baguette recipe offers a straightforward method to bake crispy, golden baguettes with a soft, chewy interior. Using simple ingredients and minimal equipment, these homemade baguettes are perfect for sandwiches, dipping, or serving alongside your favorite meals. The recipe involves a simple dough mix, two rises for perfect texture, scoring for traditional appearance, and baking at high heat to achieve a crunchy crust.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 2 to 3 baguettes 1x
• Category: Bread
• Method: Baking
• Cuisine: French

Ingredients

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Dry Ingredients

• 3 1/2 cups (450g) all-purpose flour
• 1 1/2 tsp salt
• 2 tsp sugar
• 2 1/4 tsp instant yeast (1 packet)

Wet Ingredients

• 1 1/4 cups (300ml) warm water

Instructions

1. Mix the Dough: In a large bowl, combine the flour, salt, sugar, and yeast. Gradually add the warm water while mixing until a sticky dough forms.
2. Knead: Transfer the dough onto a floured surface and knead it for about 8 to 10 minutes until it becomes smooth and elastic, which develops the gluten structure.
3. First Rise: Place the kneaded dough into a greased bowl and cover it with a damp cloth. Let it rise in a warm place for 1 to 2 hours, or until it doubles in size, allowing the yeast to ferment and create air pockets.
4. Shape the Baguettes: Punch down the risen dough and divide it into two or three equal portions. Shape each piece into a long baguette-style loaf by rolling and pinching the seams closed to hold the shape.
5. Second Rise: Place the shaped baguettes on a parchment-lined baking sheet or baguette pan. Cover loosely with plastic wrap and let them rise again for 30 to 45 minutes to develop volume and lightness.
6. Score the Dough: Preheat your oven to 450°F (230°C). Using a sharp knife or razor blade, make shallow diagonal slashes across the top of each baguette to allow gases to escape and to create the classic baguette appearance.
7. Bake: Place the baking sheet in the oven and bake for 20 to 25 minutes until the crust is golden brown and crisp. To achieve a crunchier crust, place a shallow pan of water in the oven during baking to create steam.
8. Cool: Remove the baguettes from the oven and transfer them to a wire rack to cool completely before slicing, allowing the crumb to set properly.

Notes

• Use warm water, around 100°F (38°C), to activate the yeast effectively.
• Kneading helps develop gluten, which can also be done using a stand mixer with a dough hook if desired.
• The steam in the oven is key to achieving a crisp crust—try adding water to a pan at the bottom of the oven or misting the oven walls before baking.
• Store leftover baguettes in a paper bag at room temperature to maintain the crust.
• For best results, consume within 1-2 days or freeze for longer storage.

Keywords: baguette recipe, easy baguette, homemade bread, French bread, crispy crust bread