Baguette Bread Recipe

Authentic Baguette Bread Recipe – Step-by-Step Guide

There’s something timeless and comforting about the smell of freshly baked baguettes. With a crackly golden crust and soft, airy interior, the classic French baguette is perfect on its own or served with soups, cheeses, and spreads. This recipe is beginner-friendly but delivers results that rival bakery-quality loaves.

Ingredients:

600 g all-purpose flour
340 ml water (room temperature)
30 ml oil (olive oil recommended)
7 g active dry yeast (or instant yeast)
5 g salt

Note: Use high-quality flour for best results. Bread flour will yield a chewier texture, while all-purpose flour produces a lighter baguette.

Step 1: Mix the Dough

In a large mixing bowl, combine the flour and water. Stir until just combined – the mixture will be shaggy and slightly sticky. This step allows the flour to hydrate fully, which improves gluten development.

Next, add the oil, yeast, and salt to the bowl. Mix everything together until a rough dough begins to form. You can use your hands or a wooden spoon.

Step 2: Knead the Dough

Turn the dough out onto a clean, floured surface. Knead it by hand for about 8–10 minutes, using a push-pull motion. You’re looking for a smooth, elastic dough that springs back when poked gently with a finger.

Tip: If using a stand mixer with a dough hook, knead on medium-low speed for 5–6 minutes.

Step 3: First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free spot for 1 hour or until it doubles in size.

During this stage, the yeast activates and ferments the dough, creating gas bubbles that give your baguettes their airy structure.

Step 4: Divide and Shape

Once risen, punch down the dough to release the gas. Turn it out onto a lightly floured surface and divide it into 2 or 3 equal portions, depending on how large you want your baguettes.

To shape each piece:

Flatten the dough slightly into a rectangle.
Fold it into thirds like a letter.
Roll it gently into a log about 12–14 inches long.
Taper the ends slightly for that classic baguette shape.

Transfer each shaped baguette onto a baking tray lined with parchment paper or a floured couche (linen cloth). Space them apart to prevent sticking as they rise.

Step 5: Final Proof

Cover the shaped baguettes loosely with a cloth and let them rest for 30–45 minutes. This second rise is shorter but crucial – it allows the dough to relax and expand before baking.

Step 6: Preheat the Oven and Score the Bread

Preheat your oven to 220°C (428°F). If possible, place a baking stone or an upside-down sheet pan inside while it heats. Also, prepare a small pan or tray to hold water – we’ll use this to create steam.

Using a sharp blade or razor, score the top of each baguette at a shallow angle (3–4 diagonal slashes). This helps control how the bread expands in the oven, giving it that iconic artisan look.

Step 7: Bake with Steam

Place the tray of baguettes in the oven. Quickly pour a cup of hot water into the steam pan and close the door to trap the steam. This helps create a glossy, crisp crust.

Bake for 20–25 minutes, or until the crust is deeply golden and the loaves sound hollow when tapped on the bottom.

Step 8: Cool and Serve

Transfer your baguettes to a wire rack and let them cool for at least 20 minutes before slicing. The interior finishes setting during this cooling time, so resist the urge to cut in too early.

Storage Tips:

Baguettes are best enjoyed fresh, but you can store leftovers in a paper bag or bread box for 1–2 days.
To refresh a day-old baguette, lightly spritz with water and warm it in a 180°C oven for 5–7 minutes.
For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and reheat before serving.

Final Thoughts:

Making baguettes at home may seem intimidating at first, but with a little patience and practice, you’ll be rewarded with beautiful, rustic loaves that impress every time. This recipe is a great starting point and can be customized with seeds, herbs, or even whole grains.