French Baguette Recipe | Easy Step-by-Step Guide to Perfect Bakery-Style Bread at Home (Edit recipe)

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Bake the ultimate authentic French baguette at home with this easy step-by-step recipe. Using just 4 simple ingredients—flour, water, yeast, and salt—you’ll create a crusty artisan bread with a golden crackly crust and soft, chewy interior. Perfect for sandwiches, bruschetta, garlic bread, or enjoying warm with butter, this classic French bread recipe is beginner-friendly yet delivers professional bakery-style results. Discover how to shape, score, and bake the best homemade baguettes with our foolproof tips for extra flavor and texture.

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PREP TIME

2 hours

COOK TIME

25 minutes

INGREDIENTS

4

Serves: 68

Ingredients

4 cups Bread Flour, high-protein, unbleached
1.5 cup Water, lukewarm
1 tsp Salt, Fine sea salt; do not use table salt (too sharp)
2 tsp Active Dry Yeast, dissolve in water first if using dry yeast

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Instructions
Prepare the yeast
If using active dry yeast, dissolve it in half of the lukewarm water with a pinch of sugar. Let it sit for 5–10 minutes until foamy.
If using instant yeast, skip this step and add it directly to the flour later.
Mix the dough
In a large mixing bowl, combine the flour and salt.
Add the activated yeast mixture (or instant yeast) and the remaining water gradually.
Stir until a rough, shaggy dough forms.
Knead the dough
Transfer the dough to a lightly floured surface.
Knead for 10–12 minutes by hand (or 6–7 minutes with a stand mixer and dough hook).
The dough should be smooth, elastic, and slightly tacky but not sticky.
First rise (bulk fermentation)
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap.
Let it rise at room temperature for 1–2 hours, or until it has doubled in size.
Shape the baguettes
Gently deflate the dough and divide it into 2–3 equal portions.
Flatten each piece into a rectangle, fold the edges inward, then roll it into a log.
Stretch each log into a long baguette shape (12–16 inches).
Place on parchment paper or a baguette tray.
Second rise (proofing)
Cover the shaped baguettes loosely with a kitchen towel.
Let them rise for 30–45 minutes, until puffy but not collapsed.
Prepare the oven
Preheat the oven to 250°C (480°F).
Place a metal tray or cast-iron skillet on the bottom rack to use for steam.
Score and bake
Lightly dust the baguettes with flour.
Using a sharp razor or bread lame, make 3–5 diagonal slashes along each loaf.
Transfer baguettes into the oven. Immediately pour 1 cup of hot water into the preheated tray to create steam.
Bake for 20–25 minutes, until golden brown and crisp. The loaves should sound hollow when tapped on the bottom.
Cool before serving
Transfer the baked baguettes to a wire rack.
Allow to cool at least 20 minutes before slicing to preserve the crust texture.

Notes

Recipe Notes 📝

Flour Choice: Use bread flour (11–13% protein) for the best chewy texture and structure. All-purpose flour works but will produce a softer loaf.
Water Temperature: Keep the water lukewarm (about 35–40°C / 95–105°F). Too hot will kill the yeast; too cold will slow fermentation.
Yeast Options:
- Active dry yeast requires activation in water.
- Instant yeast can be added directly to the flour.
- Fresh yeast gives excellent flavor but has a shorter shelf life.
Kneading: Proper kneading is key. The dough should pass the “windowpane test” (stretch a small piece — it should be thin enough to see light through without tearing).
Bulk Fermentation: Allow dough to double in size; don’t rush this step. Longer fermentation = deeper flavor.
Cold Fermentation (Optional): For a more complex, slightly tangy flavor, refrigerate dough overnight after kneading, then bring it to room temperature before shaping.
Shaping: Handle dough gently after the first rise to avoid degassing too much. This preserves air bubbles inside.
Proofing: Do not overproof — if the dough collapses after scoring, it proofed too long.
Steam in Oven: Essential for creating a shiny, crispy crust. Add hot water to a preheated tray or spray the oven walls with water just after loading the bread.
Scoring: Use a sharp blade (bread lame or razor). Cuts should be shallow and diagonal, allowing the bread to expand while baking.
Cooling: Let baguettes rest at least 20 minutes before slicing. Cutting too early will make the crumb gummy and collapse the crust.
Storage: Best eaten fresh the same day. To keep longer, wrap in a cloth or paper bag at room temperature for up to 2 days. For freezing, wrap tightly in foil or freezer bags. Reheat at 180°C (350°F) for 10 minutes to refresh.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	59
Fat:	1 g
Carbohydrates:	11 g
Protein:	2 g
Cholesterol:	2 g
Sodium:	31 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.