Best Baguette Recipe

Introduction

Best Baguette Recipe delivers a crisp, crackly crust with a light, airy crumb—everything you want from classic French bread made at home. Using simple ingredients and a straightforward method, this recipe focuses on proper hydration, fermentation, and steam to achieve bakery-style results. Perfect for sandwiches, soups, or tearing into while warm, a homemade baguette elevates any meal.

Why you’ll love this recipe

• Crispy crust with open, chewy interior

• Simple ingredients, classic technique

• No special equipment required

• Perfect for sandwiches and dipping

• Freezer-friendly once baked

Ingredients (makes 2 baguettes)

• 3½ cups (440 g) all-purpose flour or bread flour

• 1½ cups (360 ml) warm water

• 2 tsp instant or active dry yeast

• 2 tsp salt

• Optional: extra flour for dusting

Essential Tools and Equipment

• Large mixing bowl

• Dough scraper (helpful)

• Baking sheet or baguette pan

• Parchment paper

• Sharp knife or lame

• Oven-safe pan (for steam)

Step-by-step process (detailed)

1. Mix the dough

In a large bowl, combine flour and yeast. Add warm water and mix until a shaggy dough forms. Add salt and mix until fully incorporated. The dough should be sticky and rough.

2. First rise

Cover the bowl and let the dough rise at room temperature 1–1½ hours, until doubled and bubbly. A longer rise improves flavor.

3. Fold the dough

Turn the dough onto a lightly floured surface. Gently stretch and fold it over itself 2–3 times to build structure. Rest 10 minutes.

4. Divide and pre-shape

Divide the dough into 2 equal portions. Gently shape each into a loose rectangle. Cover and rest for 15 minutes to relax the gluten.

5. Shape the baguettes

Flatten each piece slightly. Fold the long edges toward the center, seal, then roll gently into a 12–14 inch log. Taper the ends slightly.

6. Proof

Place shaped dough seam-side down on parchment. Cover loosely and proof 30–45 minutes, until slightly puffy but not doubled.

7. Preheat with steam

Preheat oven to 475°F (245°C). Place an empty oven-safe pan on the bottom rack to heat.

8. Score

Using a sharp blade, make 3–4 diagonal slashes on each baguette, about ¼-inch deep. This controls expansion and creates classic ears.

9. Bake with steam

Slide baguettes onto the middle rack. Carefully pour 1 cup of hot water into the preheated pan to create steam. Close the oven quickly.

10. Finish baking

Bake 20–25 minutes, until deep golden brown and crisp. Rotate once if needed for even color.

11. Cool

Cool on a rack at least 20 minutes before slicing to set the crumb.

Mistakes to avoid

• Too much flour — dense crumb

• Skipping steam — pale crust

• Over-proofing — flat loaves

• Dull scoring — poor oven spring

• Cutting hot — gummy interior

Variations of the Best Baguette Recipe

• Poolish Baguette — add a pre-ferment for deeper flavor

• Whole Wheat — replace 25% flour with whole wheat

• Garlic Baguette — brush with garlic butter after baking

• Seeded — roll dough in sesame or poppy seeds

• Mini Baguettes — divide into smaller loaves

Tips for storage & make-ahead

• Best eaten the same day

• Store wrapped at room temperature up to 24 hours

• Freeze baked baguettes up to 2 months

• Refresh in a 375°F oven for 5–7 minutes

Frequently Asked Questions

Bread flour or all-purpose?
Bread flour gives more chew; both work.

Why steam?
Steam allows maximum oven spring and a crisp crust.

Can I cold-proof?
Yes—refrigerate shaped dough overnight, bake straight from cold.

Why are my baguettes flat?
Likely over-proofed or under-shaped.

Conclusion

Best Baguette Recipe proves that authentic, crusty French bread is achievable at home. With proper fermentation, shaping, and steam, you’ll get a crackly crust and airy crumb that rivals the bakery. Once you bake your own baguette, store-bought just won’t compare.