Baguette Recipe. Ever wanted to pull a warm, golden loaf from your own oven and realize, yeah, you made a real French baguette? Honestly, that craving hit me hard after a trip to Paris. Supermarket bread just can’t compete. I’ll walk you through this baguette recipe, the real deal for beginners. That way, the next time you have some soup simmering or you just wanna impress at brunch, you’ll have the confidence. If you’re curious about more authentic French goodness, check my post about the basics of a French breakfast. 
What French baguettes are made of?
Let’s call this “back-to-basics bakery.” A traditional French baguette? It’s honestly kind of hilarious how simple it looks on paper. All you need is flour, water, salt, and yeast. That’s it. No extra oil or sugar, nothing fancy. Still, somehow it all transforms inside the oven into that crispy golden crust and chewy, airy inside. Wild, right?
What trips people up isn’t those basic ingredients. It’s all about the how and a little bit of patience (admittedly, also my weak point). Think of it as magic with an attitude—sometimes the dough just has a mind of its own. The right flour, by the way, helps. Honestly, regular all-purpose gets the job done for me, but if you want go full-on Paris bakery mode, look for French-style bread flour.
How Do You Make Baguettes From Scratch?
Okay, let’s break it down: making a baguette recipe is equal parts messy fingers and waiting around. But not hard, I promise. Start by mixing your flour, water, salt, and yeast in a big bowl. Not boiling water—just tap cold or a little warm, that’s fine. Stir it until it’s a hot mess. Then, knead it on your counter, just five minutes or so. It’s gonna be sticky. You’re doing it right.
Next, let it sit under a kitchen towel for about one to two hours. This is when the magic happens—the dough gets puffy. I tap it down, fold it a couple times (like wrangling a lazy cat), and let it rest again. Then comes shaping: roll it out, stretch it gently, and make that classic long stick.
Shove the shaped baguettes into a hot oven. I toss a little water onto a pan at the bottom for extra crunchy crust. Bake until they go golden brown and your kitchen smells like a French bakery.
“I followed this baguette recipe for the first time, and my whole family thought we’d ordered from some five-star French place. Honestly, NEVER going back to the store-bought stuff.” – Sam G.
Tips for the Best Baguette
Honestly? Most people overthink this stuff. But I’ve learned a few little things make a huge difference. My top three:
- Use a baking stone or an overturned sheet pan. It helps get that crust.
- Let the dough rest if it gets too cranky to shape. Dough can have a bad attitude sometimes.
- Don’t skip the steam in the oven. Splash some water on the oven floor (carefully, not all heroic!). The crust will thank you.
Oh! And always eat the first slice warm if you want to reach bread nirvana.
Making French Baguettes at Home
So, your kitchen isn’t a Parisian boulangerie. Honestly, mine’s more ‘weeknight chaos’ than ‘Instagram-worthy’. But homemade baguette still tastes like you spent ages on it. The trick is just not panicking about perfection.
Once you’ve done it once, you’ll get the hang of stretching the dough instead of ripping it and picking that golden-brown moment. Sometimes I get a little too into it and eat half a loaf right away. But hey, homemade means you get first dibs. Try brushing the finished bread with a bit of water as it cools for an extra crackly crust. So satisfying.
And for those wondering, baguette recipe is so forgiving. Every time you make it, you’ll get better. It only gets easier (and tastier).
How to store and reheat the baguettes
Leftovers? Honestly, in my house that’s rare. But if you do have extra, you don’t want it going chewy overnight. Wrap your baguette loosely in paper or a clean tea towel. Avoid plastic—it’ll make the crust soggy. Next morning, toss it in a hot oven for a couple minutes. It gets the crackle back.
If your baguette gets stale—oh, tragedy—slice it for croutons, or blitz for breadcrumbs. Nothing wasted. This recipe is kinda magical even on the second or third day. Still, best straight out of the oven, but I’ll fight for day-old toast, too.
Common Questions
Can I use instant yeast instead of active dry?
Totally. Either works. Just mix instant yeast straight in with the flour.
Do I need a fancy pan?
Nope. Parchment paper and a sheet pan do the trick. If you do want to look “pro,” a baguette pan is fun but not essential.
My dough is too sticky—what now?
A little extra flour on your hands or the counter helps. But sticky dough usually makes the best bread, so don’t go wild adding too much.
Can I freeze the baked baguettes?
Yep! Let them cool, wrap in foil, and freeze. To reheat, pop straight in the oven. It works like magic.
How do I know it’s done baking?
Tap the bottom of the loaf. It should sound hollow. If you want to be extra sure, cut one and check—it should not be gooey at the center.
You Absolutely Need to Try This
Alright, so you’ve now got the secrets to an honest-to-goodness French baguette recipe. It’s so worth getting some flour on your hands and turning your kitchen into a bread-lovers’ heaven. You’ll never look at supermarket bread the same way again. Want to amp up your technique? Check out How to Make French Baguettes – Taste of Artisan for even more inspiration. Seriously, you might just surprise yourself and your taste buds. Go ahead! Don’t wait for Paris to come to you—make your baguette recipe dreams happen at home. 
Classic French Baguette
Bake your own warm, golden French baguette with this uncomplicated recipe using just four basic ingredients.
- Total Time: 45 minutes
- Yield: 2 baguettes 1x
Ingredients
- 3 1/2 cups all-purpose flour (or French-style bread flour)
- 1 1/2 cups water (cold or slightly warm)
- 1 teaspoon salt
- 2 teaspoons active dry yeast
Instructions
- Mix flour, water, salt, and yeast in a large bowl until combined.
- Knead the dough on a lightly floured surface for about 5 minutes until slightly sticky.
- Cover the dough with a kitchen towel and let it rest for 1 to 2 hours until puffy.
- Tap down the dough, fold a couple of times, and let it rest again.
- Shape the dough into baguettes, rolling and stretching gently into long sticks.
- Preheat the oven and place a pan at the bottom to create steam.
- Bake the baguettes until golden brown and your kitchen smells like a bakery.
Notes
For a crunchy crust, use a baking stone or overturned sheet pan, and don’t skip the steam in the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 0g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg