Few things in life rival the satisfaction of pulling a perfectly golden, crackling baguette from your own oven. The French baguette, with its signature crispy crust and airy crumb, is a masterpiece of simplicity. Made from just four ingredients—flour, water, yeast, and salt—it’s a testament to the beauty of great technique and time.

For many, the idea of making a baguette at home might seem intimidating, but it doesn’t have to be! With a little patience, practice, and the secrets we’ll share here, you can create bakery-quality baguettes in your very own kitchen.

Why the Right Ingredients and Techniques Matter

The magic of a baguette lies in its balance of texture and flavor. That chewy interior paired with a golden, shattering crust isn’t an accident. It’s built on careful attention to detail, from the flour you choose to the way you shape the dough. This isn’t a recipe you can rush through, but the results? Absolutely worth every step.

The Importance of Ingredients

Being such a simple bread, high-quality ingredients make a big difference. Here’s what you’ll need:

  • Flour: Opt for unbleached bread flour with a high protein content (around 11-12%). This gives the baguette its signature chew and structure.
  • Water: Use filtered or soft water if possible, as minerals in hard water can affect the dough.
  • Yeast: Instant yeast works best for consistency, but active dry yeast is fine too (just be sure to activate it in warm water first).
  • Salt: Go for fine sea salt to ensure even mixing and flavor.

Now that we understand the basics, it’s time to get into the details of creating your perfect baguette!

Classic French Baguette Recipe

Ingredients

  • 3 1/4 cups (440g) bread flour
  • 1 1/4 cups (300ml) warm water
  • 1 1/2 tsp salt
  • 1 tsp instant yeast

Instructions

  1. Mix the Dough
    • Combine the flour, salt, and yeast in a large mixing bowl. Make a well in the center and gradually pour in the water, stirring with a wooden spoon until it starts to come together. Once it’s too sticky to stir, use your hands to bring the dough into a rough ball.
  2. Knead for That Perfect Texture
    • Transfer the dough to a lightly floured surface and knead for 8-10 minutes. Don’t rush this step! Proper kneading develops gluten, which is what gives the baguette its stretch and structure. The dough should feel smooth and elastic, with a slight tackiness—not overly sticky or dry.
    • Pro Tip: If kneading by hand feels overwhelming, you can use a stand mixer with a dough hook on medium speed for 5-7 minutes.
  3. First Rise (Bulk Fermentation)
    • Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and leave it to rise at room temperature for about 90 minutes, or until it has doubled in size. This step allows the yeast to ferment, building flavor and lightness in the dough.
  4. Shaping the Baguettes
    • Once risen, gently deflate the dough and divide it into three equal portions. Shape each portion into a baguette by patting it into a rough rectangle, folding the long edges toward the center, and rolling it into a long, even log. Pinch the seam to seal it. Each baguette should be about 12-14 inches long.
    • Pro Tip: Use a light touch while shaping to avoid knocking out too much of the air bubbles created during the rise.
  5. Proofing (Second Rise)
    • Place your shaped baguettes seam side down on a floured piece of parchment paper or a lightly floured kitchen towel. Use the towel to create “walls” between the baguettes so they don’t spread during proofing. Cover them lightly with a towel and allow them to proof at room temperature for 30-45 minutes, or until they puff slightly.
  6. Preheat the Oven
    • While the baguettes proof, preheat your oven to 475°F (250°C). Place a baking stone or an inverted baking sheet on the middle rack for even heat distribution. Additionally, place an empty metal pan on the bottom rack (this will be used to create steam).
  7. Scoring the Baguettes
    • Right before baking, use a sharp knife or bread lame to score each baguette with three to four diagonal slashes. This not only gives baguettes their iconic look but also allows steam to escape, helping them expand beautifully in the oven.
  8. Baking with Steam
    • Slide the parchment paper with the baguettes onto the preheated baking stone or sheet. Immediately pour a cup of hot water into the empty metal pan and close the oven door. The steam helps create that crackly crust that baguettes are famous for.
    • Bake for 20-25 minutes, or until the baguettes are deep golden brown with a hollow sound when tapped on the bottom.
  9. Cool and Enjoy
    • Transfer the baguettes to a wire rack to cool before slicing. This helps the crumb set fully and ensures the best texture.

Mastering the Techniques

Achieving the Perfect Crust

The steam in the oven is non-negotiable for a great crust. If you don’t have a metal pan, you can spritz the inside of the oven with water from a spray bottle every few minutes during the first half of baking.

Getting That Chewy Crumb

Resist the temptation to add too much flour while kneading! A wetter dough may be sticky to handle but is key to producing a light, airy crumb. Use minimal flour on your hands and work surface for the best results.

Common Mistakes to Avoid

  • Skipping the Second Rise: This proofing step enhances flavor and shape. Don’t rush it!
  • Over-baking: While you want a dark golden crust, check the baguettes at the 20-minute mark to avoid burning.
  • Not Preheating Properly: A fully preheated oven ensures even cooking and a great rise in the oven.

With just four ingredients and a little practice, you can create a bread that rivals your favorite bakery’s!