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Homemade Baguette Recipe

Homemade Baguette Recipe
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★★★★★

4.8 from 7 reviews

This homemade baguette recipe guides you through making authentic, crusty French bread at home using traditional methods. With a slow fermentation process and careful shaping, you achieve a delicious baguette with a crisp crust and airy crumb. Perfect for sandwiches, alongside soups, or enjoyed with butter.

Ingredients

Scale

Main 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)

For Baking

  • Cornmeal or flour for dusting

Instructions

  1. Make the Dough: In a large bowl, combine the flour, salt, and sugar. Dissolve the yeast in warm water and wait until foamy, about 5–10 minutes. Pour into the dry ingredients and mix until a shaggy dough forms. Knead on a floured surface for 8–10 minutes or use a stand mixer with a dough hook for 6–8 minutes until smooth and elastic. Shape into a ball and place in a greased bowl, covering with plastic wrap. Let rise at room temperature until doubled, about 1 to 1.5 hours.
  2. Slow Fermentation: For optimal flavor, refrigerate the risen dough overnight (8–12 hours). This cold fermentation enhances flavor complexity and dough handling. If short on time, you may skip this step but expect less flavor depth.
  3. Shape the Baguettes: Remove dough from fridge and let rest at room temperature for 30 minutes. Turn out onto a floured surface and divide into two or three equal pieces. Roll each piece into a rectangle, fold the long sides inward like a letter, pinch seam, and roll into 12–14 inch ropes with tapered ends. Place on parchment-lined baking sheet dusted with cornmeal or flour. Cover and let rise for 45–60 minutes until puffy.
  4. Score and Bake: Preheat oven to 475°F (245°C) with a cast iron skillet on the bottom rack. Score each baguette with 3–4 diagonal cuts using a sharp knife. Pour 1 cup hot water into skillet to create steam just before baking. Bake baguettes for 20–25 minutes until golden brown and hollow sounding when tapped. Cool on wire rack before slicing.

Notes

  • Cold fermentation overnight improves flavor and dough texture significantly.
  • Use a lame or very sharp knife for clean scoring to allow proper expansion.
  • The steam created in the oven is essential for developing a crisp, crackly crust.
  • For best results, use a baking stone or heavy baking sheet preheated in the oven to mimic a bread oven floor.
  • Store leftover baguettes in a paper bag to maintain crustiness; avoid plastic to prevent sogginess.
  • Warm water should be around 110°F/43°C to activate yeast without killing it.

Nutrition

Keywords: baguette, French bread, homemade bread, crusty bread, slow fermentation, artisan bread

Find it online: https://platedbyemma.com/homemade-baguette-recipe/