Homemade Baguette Recipe

There’s truly nothing quite as satisfying as pulling a fresh, golden baguette out of your oven, with its crisp crust crackling under your fingers and that soft, airy crumb just begging for a slather of butter. This Homemade Baguette Recipe is a beautiful blend of simplicity and tradition that will have you feeling like a real artisan baker right in your own kitchen. From the humble ingredients to the slow, flavor-developing fermentation, every step is designed to reward you with that authentic baguette experience that rivals your favorite bakery.

Ingredients You’ll Need

The magic behind this Homemade Baguette Recipe lies in its straightforward ingredients list. Each component plays a crucial role: flour forms the structure, salt enhances flavor, sugar feeds the yeast for rise and tenderness, and warm water brings everything together just right.

• 3 1/2 cups (420g) all-purpose flour: The backbone of your baguette, providing structure and texture.
• 1 1/4 teaspoons salt: Essential for flavor and controlling yeast activity, making your bread taste balanced.
• 1 teaspoon sugar: Helps activate the yeast and promotes a slight browning during baking.
• 1 packet (2 1/4 teaspoons) active dry yeast: The leavening agent that gives your loaf its airy lift.
• 1 1/2 cups (360ml) warm water (about 110°F / 43°C): Hydrates the flour and wakes up the yeast.
• Cornmeal or flour for dusting: Prevents sticking and adds a rustic touch when baking.

How to Make Homemade Baguette Recipe

Step 1: Make the Dough

Start by mixing your dry ingredients—flour, salt, and sugar—in a large bowl. Meanwhile, dissolve yeast in warm water and wait for it to foam up, signaling it’s alive and ready. Pour this frothy mixture into your dry mix and stir gently until a shaggy dough forms. Then, knead either by hand for 8–10 minutes or with a stand mixer for 6–8 minutes until your dough is as smooth as silk and delightfully elastic. Shape your dough into a ball, cover it, and leave it to rise at room temperature until it doubles in size—roughly 1 to 1.5 hours.

Step 2: Slow Fermentation

For that deep, complex flavor that sets this Homemade Baguette Recipe apart, pop the risen dough into your fridge overnight for 8–12 hours. This cold ferment lets the yeast work slowly, creating a richer taste and a dough that’s easier to handle during shaping later. If time presses, you can skip this, but the flavor depth will be worth the wait!

Step 3: Shape the Baguettes

After they’ve chilled, bring your dough to room temperature and gently divide it into pieces—two or three depending on your preferred loaf size. Roll each piece into a neat rectangle, fold the sides like an elegant letter, pinch to seal, and then roll it out into a classic baguette shape, tapering the ends. Place your loaves on a prepared, cornmeal-dusted baking sheet, cover them, and let them puff up again for 45–60 minutes. This final rise is what gives your baguettes that perfect lightness.

Step 4: Score and Bake

Get your oven roaring at a toasty 475°F (245°C). Heat a skillet on the bottom rack to generate steam—which is the secret to a crust that shatters with every bite. Slash your loaves diagonally, pour hot water into the pan to create that steamy blast, then pop in your baguettes. Bake for 20–25 minutes until they turn golden and give a hollow sound when tapped. Cooling on a wire rack will help maintain that irresistibly crisp crust.

How to Serve Homemade Baguette Recipe

Garnishes

You can keep it simple and wonderful by serving fresh slices with butter or a drizzle of good olive oil and a sprinkle of sea salt. Herbs like fresh rosemary or thyme paired with a bit of garlic-infused butter take your baguette to another level. Or go classic and offer a variety of cheeses and charcuterie alongside your cut baguette—a winner every time.

Side Dishes

This baguette is an ideal companion to soups, stews, and salads. Imagine dipping a crusty piece into a velvety tomato soup or alongside a rich beef bourguignon. It’s also perfect with a fresh green salad dressed lightly with vinaigrette, letting the bread shine as the hearty sidekick.

Creative Ways to Present

Slice your baguette into thick rounds brushed with garlic and olive oil and toast them up for a fabulous bruschetta base. Or turn them into mini sandwiches with your favorite fillings for an elegant appetizer spread. A bread basket with a variety of butter types and preserves invites everyone to create their own perfect bite.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, wrap your baguette tightly in a clean kitchen towel or paper bag to maintain its crust while preventing it from going stale too fast. Stored this way at room temperature, your bread should stay fresh for up to two days.

Freezing

For longer storage, slice your baguette before freezing so you can pull out only what you need. Wrap it in plastic wrap and then foil or place it in an airtight freezer bag to avoid freezer burn. It can last up to three months frozen, making it a super convenient option.

Reheating

To bring your baguette back to life, pop it into a preheated oven at 350°F (175°C) for about 10 minutes. This crisps up the crust while warming the crumb inside. Using a sprinkle of water on the crust before heating can enhance the crust’s crunchiness even more.

FAQs

Can I use bread flour instead of all-purpose flour?

Absolutely! Bread flour has a higher protein content, which can make your baguette a bit chewier and give it more structure. Either works well; just expect a slightly different texture.

Why is slow fermentation important in this recipe?

Slow fermentation allows the yeast to develop more complex flavors and improves dough texture, making your baguette taste richer and more nuanced than a quick-rise loaf.

What if I don’t have a cast iron skillet for steam?

No worries! You can use any metal baking dish or even place a shallow pan filled with hot water directly on the oven floor. The steam helps create that coveted crust, so some moisture is key.

Can I add herbs or other flavorings to this recipe?

Definitely! Basil, rosemary, thyme, or even roasted garlic folded into the dough before the first rise add delightful twists to the traditional baguette.

How do I know when the baguette is fully baked?

Look for a deep golden crust and tap the bottom of the loaf—it should sound hollow. This is a classic indicator your bread is baked through and ready to enjoy.

Final Thoughts

Baking this Homemade Baguette Recipe is such a rewarding experience that brings a little slice of France right into your kitchen. With simple ingredients and a bit of patience, you’ll create loaves that not only taste divine but fill your home with the most comforting aroma. I can’t wait for you to try this recipe and discover how truly wonderful fresh, homemade baguette can be!

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