Baguette – The Easiest Recipe

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There’s something incredibly satisfying about making a fresh, crusty baguette right in your own kitchen. The golden-brown crust, the airy yet chewy crumb, and that unmistakable aroma make homemade baguettes a truly rewarding baking experience. I used to believe that baguettes were reserved for expert bakers, but once I discovered this easy method, everything changed — and now I can’t stop baking them!

What I love most about this recipe is its simplicity. With just a few pantry staples and minimal effort, you can achieve bakery-level results. Whether you’re a beginner or a seasoned home baker, this method guarantees crisp exteriors, soft interiors, and a rich, authentic flavor that pairs beautifully with everything from butter to cheese or even a hearty stew.

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Why You’ll Love This Baguette Recipe

• Minimal Ingredients: You only need four simple pantry staples.
• No Special Equipment Required: No fancy tools or mixers needed.
• Beginner-Friendly: Clear steps make this recipe achievable for all skill levels.
• Crispy Crust, Soft Interior: Perfect texture with minimal effort.
• Versatile: Ideal for sandwiches, soups, or as a snack on its own.

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What Kind of Flour Should I Use?

For the perfect baguette, bread flour is your best bet. Its higher protein content helps create that chewy texture and structured crumb characteristic of classic baguettes. However, if you only have all-purpose flour, that will still produce great results. Bread flour simply provides a slight edge in achieving those signature airy holes and crisp crust.

If you’re feeling adventurous, you can also try blending whole wheat flour with bread flour for a deeper, nuttier flavor — just be sure to adjust the hydration slightly as whole wheat tends to absorb more water.

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Options for Substitutions

• Yeast: If you’re out of active dry yeast, instant yeast can be used in the same quantity. Just skip the activation step and mix it directly with the dry ingredients.
• Flour: As mentioned earlier, all-purpose flour is a solid substitute for bread flour. For a rustic touch, you can replace up to 25% of the flour with whole wheat flour.
• Salt: Fine sea salt is ideal, but kosher salt works too. Just remember kosher salt is less salty by volume, so you may need slightly more.
• Water: While tap water works perfectly fine, filtered or bottled water can enhance the flavor if your tap water has a strong taste.

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Ingredients for This Baguette Recipe

• Bread Flour – The foundation of the baguette’s structure. Its high protein content ensures a chewy interior and crisp crust.
• Water – Essential for activating the yeast and hydrating the dough. Lukewarm water helps the dough rise properly.
• Yeast – Provides the rise and airiness in the bread. Active dry yeast or instant yeast both work well.
• Salt – Balances the flavor and strengthens the dough structure. Fine sea salt or kosher salt is ideal for even distribution.

These four simple ingredients combine to create a beautifully textured baguette with a perfect balance of flavor and crunch.

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Step 1: Prepare the Dough

In a large mixing bowl, combine the bread flour, yeast, and salt. Gradually add the lukewarm water while stirring with a wooden spoon or your hands until a shaggy dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes. This resting period allows the flour to hydrate and the gluten to begin developing naturally.

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Step 2: Stretch and Fold

Once the dough has rested, perform a series of stretch and folds to build structure. Wet your hands to prevent sticking, then gently stretch one side of the dough upward and fold it back over itself. Rotate the bowl and repeat this process on all four sides. Repeat this step two more times every 20 minutes.

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Step 3: First Rise

Cover the dough again and let it rise at room temperature for 2 hours or until doubled in size. For added flavor, you can refrigerate the dough overnight for a slower fermentation process.

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Step 4: Shaping the Baguettes

Lightly flour your work surface and divide the dough into two or three equal pieces. Gently flatten each piece into a rectangle, then fold it tightly like a letter. Roll the dough into a log shape, pinching the seam to seal. Transfer each log to a parchment-lined baking sheet.

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Step 5: Second Rise

Cover the shaped dough with a clean kitchen towel and let it rest for 45 minutes until slightly puffy.

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Step 6: Scoring and Baking

Preheat your oven to 475°F (245°C) and place a baking tray of water on the lower rack to create steam. Use a sharp knife or lame to score diagonal slashes on the baguettes — this helps the bread expand during baking.

Bake for 20-25 minutes or until the crust is deeply golden and crisp.

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Step 7: Cooling

Once baked, transfer the baguettes to a wire rack and let them cool for at least 20 minutes before slicing. This resting period allows the crumb to set, resulting in a better texture.

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How Long to Cook the Baguette

For perfect baguettes, bake them at 475°F (245°C) for 20-25 minutes. The baguettes are done when they develop a deep golden-brown crust and sound hollow when tapped on the bottom.

If you prefer an extra-crispy crust, leave the baguettes in the oven for an additional 2-3 minutes with the oven turned off and the door slightly ajar to allow steam to escape.

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Tips for Perfect Baguettes

• Hydration is Key: The dough should be slightly sticky — resist the urge to add extra flour unless absolutely necessary.
• Stretch and Fold Technique: This step builds the gluten structure without intensive kneading, resulting in a light and airy crumb.
• Steam for Crust Perfection: Placing a tray of hot water in the oven creates the steam needed for a crisp and shiny crust.
• Scoring Matters: Use a sharp blade or lame to create clean cuts that guide how the bread expands during baking.
• Don’t Rush the Cooling: Allowing the baguettes to cool completely ensures the crumb fully sets, improving texture and flavor.

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Watch Out for These Mistakes While Cooking

• Skipping the Stretch and Fold Step: This technique is crucial for gluten development and structure. Without it, your baguettes may turn out flat or dense.
• Adding Too Much Flour: The dough should be sticky but manageable. Adding excessive flour can result in dry, heavy baguettes.
• Overproofing the Dough: Allowing the dough to rise for too long can cause it to collapse during baking. Watch for the dough to double in size — no more.
• Not Creating Steam in the Oven: Without steam, the crust won’t develop that signature crisp, golden finish.
• Rushing the Cooling Process: Slicing the baguettes too soon may result in a gummy texture inside. Let them cool for the best texture and flavor.

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What to Serve With Baguettes

1. Garlic Butter Spread

A rich, garlicky spread melts beautifully on warm baguette slices.

2. Cheese Board

Pair with soft cheeses like brie, creamy goat cheese, or a sharp cheddar for a delightful appetizer.

3. Hearty Soups

Dip a warm baguette into tomato soup, French onion soup, or creamy potato soup for a comforting meal.

4. Avocado Toast

Top slices with mashed avocado, chili flakes, and a drizzle of olive oil for a fresh and savory snack.

5. Charcuterie Platter

Serve alongside cured meats, olives, and spreads for a Mediterranean-inspired treat.

6. Bruschetta

Top toasted baguette slices with fresh tomatoes, basil, and balsamic glaze for a vibrant starter.

7. Sandwiches

Use sliced baguette as the base for classic French sandwiches like Jambon-Beurre or a robust steak sandwich.

8. Breakfast Delight

Turn baguette slices into French toast or simple jam-topped toast for a delightful morning meal.

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Storage Instructions

To keep your baguettes fresh and crisp:

• Room Temperature: Store cooled baguettes in a paper bag or bread box for up to 2 days. Avoid plastic bags as they trap moisture, softening the crust.
• Freezing: For longer storage, wrap the baguettes tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. When ready to eat, thaw at room temperature and reheat in the oven at 350°F (175°C) for 5-7 minutes to restore crispness.
• Reheating: If your baguette has turned slightly stale, sprinkle it lightly with water and warm it in the oven for 5-7 minutes at 350°F (175°C) to refresh the crust.

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Estimated Nutrition

Per serving (based on one baguette divided into 8 slices):

• Calories: 150 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 0.5g
• Fiber: 1g
• Sodium: 300mg

Since baguettes are naturally low in fat and sugar, they make a great addition to balanced meals when paired with healthy toppings or sides.

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Frequently Asked Questions

1. Can I make the dough ahead of time?

Yes! You can prepare the dough and let it rise in the refrigerator overnight. This slow fermentation enhances flavor and makes the baguettes even tastier. Just bring the dough to room temperature before shaping and baking.

2. Why is my baguette crust too soft?

This usually happens if there wasn’t enough steam in the oven. Be sure to place a tray of hot water in the oven to create the proper humidity for a crispy crust.

3. Can I add herbs or cheese to the dough?

Absolutely! Mixing in fresh herbs like rosemary, thyme, or grated cheese during the dough preparation stage can add wonderful flavor.

4. How can I get those signature airy holes inside my baguette?

The key is gentle handling. Avoid over-kneading and be careful not to deflate the dough during shaping. The stretch and fold method also helps create that desired structure.

5. Can I bake baguettes without a baking stone?

Yes! While a baking stone helps create even heat distribution, a standard baking sheet works well too. Preheat it in the oven for best results.

6. Why did my baguettes deflate after baking?

Overproofing is the most common culprit. If the dough rises too much before baking, it may collapse in the oven. Stick to the recommended proofing times for best results.

7. Can I make mini baguettes instead?

Definitely! Simply divide the dough into smaller portions and reduce the baking time to 15-18 minutes.

8. How do I know if my baguettes are done baking?

Tap the bottom of the baguette — if it sounds hollow, it’s fully baked. Additionally, the crust should be golden brown and crisp.

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Conclusion

Baking homemade baguettes may seem intimidating, but this simple method makes it achievable for everyone. With just four basic ingredients and a bit of patience, you can create golden, crusty baguettes that rival those from your favorite bakery. Whether served fresh with butter, paired with hearty soups, or used as the base for sandwiches, these baguettes are sure to impress. Enjoy the process and savor every crispy, chewy bite!

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