This simple French baguette recipe is perfect for beginners and can be used for sandwiches, crostini, or French toast.
French baguettes are soft and chewy with a golden and crackly crust, made using basic pantry staples.
This is Our Favorite French Baguette Recipe Because…
- Basic ingredients, a simple technique, and a few tips guarantee bakery-style baguettes from home. Plus they freeze beautifully.
- You can make Panera-worthy loaves (or mini loaves!) without waiting in line (or using a bread machine).
- Baked French baguettes are as much fun to make as they are to eat. Ask the kiddos to help with mixing and shaping.
Ingredients and Variations
Flour: All-purpose flour is used in this recipe, but you can use bread flour instead. For a gluten-free loaf, refer to the package directions.
Yeast: This recipe uses instant yeast. Be sure to check the expiration dates for freshness.
Water & Salt: Water and salt are important for creating texture and adding a little flavor.
Variations: Create signature loaves to match the menu. Try a garlic herb blend with dried parsley and ground garlic or an Italian blend for the most delicious garlic toast.
How to Make French Baguettes
- Proof the yeast and sugar in warm water.
- Whisk flour and salt in a large bowl and add yeast mixture.
- Knead the dough and allow it to rise until doubled.
- Divide the dough and shape into two loaves. Allow the loaves to rise until doubled again.
- Create a water bath (per the recipe below) and bake the loaves until the tops are golden brown.
- Cool for a few minutes and enjoy warm slices with honey butter or strawberry butter
Ways to Use French Baguette
Baguettes can be sliced the long way to use in a sub sandwich like a Philly cheesesteak, or in cross sections for bite sized rounds. Use your French baguette to make French toast, crostini, or avocado toast.
Keeping Baguette Fresh
- The best way to keep a homemade baguette fresh is to keep it in a plastic bag for up to 4 days or freeze it wrapped in plastic and then foil for up to one month.
- Since homemade baguettes do not have the preservatives that commercial baguettes have, they are best enjoyed within a couple of days of baking.
- If your baguette does get stale, wrap it in a clean, damp paper towel and microwave it at 15-second intervals until it’s soft again. Stale bread can be used to make stuffing or even croutons.
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French Baguette Recipe
Ingredients
- 1 package instant yeast 2 ¼ teaspoons, 7 grams
- 2 teaspoons sugar 10 grams
- 1½ cups warm water divided, about 105°F, 350ml
- 4 cups bread flour 500 grams
- 2 teaspoons salt 10 grams
Instructions
- In a small bowl, mix the instant yeast and sugar. Add one Tablespoon of the water and mix until dissolved. Let it sit for 5–10 minutes until yeast is bubbling.
- In a large bowl, combine flour and salt. Make a well in the center and pour in the yeast mixture and remaining warm water. With a wooden spoon or your hand, mix until a rough dough forms.
- Lightly sprinkle work surface with flour and turn out the dough onto the work surface. Knead for about 10 minutes until the dough becomes smooth, elastic, and slightly sticky. If it’s too sticky, add flour, 1 Tablespoon at a time, kneading between each addition.
- Oil a large bowl. Shape dough into a ball and place in the bowl. Cover the bowl with a damp cloth or plastic wrap and allow to rise in a warm place for 1-2 hours, or until doubled in size.
- After the first rise, gently deflate the dough by punching or pressing it. Lightly sprinkle work surface with flour and turn out the dough onto the work surface. Divide the dough into two equal pieces.
- Working with one piece at a time, shape the dough into a rectangle. Fold the long edges into the center, then roll the dough into a log, pinching the seams closed. Roll it back and forth to elongate the dough to about 12-14 inches long.
- Place the shaped dough pieces, seam side down, onto a baking tray. Cover the dough loosely with a cloth and allow to rise for 45-60 minutes.
- Add a shallow pan on the bottom rack of the oven and preheat oven to 480°F.
- Just before baking, pour 1 cup of boiling hot water into the shallow pan in the oven*.
- Using a sharp knife, bread lame, or razor blade, make 3-4 diagonal slashes on the top of each baguette. This helps control the expansion of the bread as it bakes.
- Place the baguettes into the oven and bake for 10 minutes. Remove the water bath pan from the oven and continue to bake the baguettes for 10-15 minutes, until the crust is golden brown and the baguettes sound hollow when tapped on the bottom and they have reached an internal temperature of 190F.
- Transfer the baked baguettes to a wire rack and cool completely before slicing.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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