There’s something magical about a freshly baked baguette. The thin, crackly crust. The soft, chewy interior. The smell that fills your kitchen. It’s the kind of bread that makes you want to tear off a chunk before it’s even cooled.
While baguettes have a reputation for being tricky, this homemade version simplifies the process without sacrificing authenticity.
With a few pantry staples and some patience, you can bake baguettes that rival those at your favorite bakery. Whether you’re serving them with soup, making sandwiches, or just slathering on good butter, this recipe delivers every time.
Ingredients
- 3 1/2 cups (420g) all-purpose flour
- 1 1/4 teaspoons salt
- 1 teaspoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups (360ml) warm water (about 110°F / 43°C)
- Cornmeal or flour for dusting
The Art of the Baguette: What to Expect
This recipe follows a traditional method, but with enough flexibility to make it doable in a home kitchen. You’ll mix the dough, let it rise slowly, shape it into long loaves, and bake it on a hot surface for that essential crunch.
It’s not hard — but it does take time. Expect to start the dough the day before you want fresh bread.
Step 1: Make the Dough
In a large bowl, stir together the flour, salt, and sugar. In a separate small bowl, dissolve the yeast in the warm water and let it sit for 5–10 minutes until foamy. Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.
Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap. Let it rise at room temperature until doubled in size — about 1 to 1.5 hours.
Step 2: Slow Fermentation
For the best flavor and texture, transfer the risen dough to the fridge and let it rest overnight (8–12 hours). This cold fermentation deepens the flavor and makes the dough easier to work with.
If you’re short on time, you can skip this step and continue shaping after the first rise, but the results won’t be quite as complex in flavor.
Step 3: Shape the Baguettes
Remove the dough from the fridge and let it come to room temperature for about 30 minutes. Gently turn it out onto a floured surface and divide it into two or three equal pieces, depending on your desired size.
Shape each piece into a rectangle, then fold the long sides in toward the center like a letter. Pinch the seam closed and gently roll the dough into a long rope, about 12–14 inches long. Taper the ends slightly.
Place the shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover with a clean towel and let them rise for another 45–60 minutes until puffy.
Step 4: Score and Bake
Preheat your oven to 475°F (245°C). Place a cast iron skillet or metal baking dish on the bottom rack to heat up — you’ll use this to create steam.
Using a sharp knife or lame, make 3–4 diagonal slashes on each baguette. This helps the bread expand properly in the oven.
Right before baking, pour about 1 cup of hot water into the preheated skillet to create steam. Quickly close the oven door to trap it.
Bake the baguettes for 20–25 minutes until golden brown and crusty. They should sound hollow when tapped on the bottom. Let them cool on a wire rack before slicing — if you can resist.
Why Steam Matters
Steam is what gives baguettes their signature crust. It keeps the surface of the dough moist during the first few minutes of baking, allowing it to expand fully before the crust sets. The result? Shatteringly crisp crust with a tender crumb inside.
Make It Your Way
This is a base recipe you can riff on. Add herbs like rosemary or thyme to the dough. Mix in roasted garlic or olives for a savory twist. You can also try substituting part of the flour with whole wheat for a nuttier taste.
Don’t have a baguette pan? No problem. Roll up a few kitchen towels, wrap them in parchment, and use them to support the dough as it rises. Or shape freeform loaves and bake them on a hot pizza stone.
What to Serve With Homemade Baguettes
Fresh baguettes go with just about everything. Serve slices with a cheese board, dunk them in soup, or layer with soft butter and a pinch of flaky salt. Use leftovers for crostini, garlic bread, croutons, or even French toast.
They’re also ideal for sandwiches — think caprese, BLT, or ham and brie.
Final Thoughts
Homemade baguettes take time, but not a lot of hands-on work. Most of the magic happens while the dough rests and rises. The result is a bakery-style loaf with flavor and texture that store-bought just can’t touch.
Once you make them, you’ll realize why bakers obsess over the simplicity and beauty of a well-made baguette. And when you hear that crisp crack as you tear into one, you’ll know you nailed it.
