Baguette
Making a homemade baguette is much easier than you might think, and we give you everything you need for crisp, golden crusts and a soft, airy crumb. This recipe is a great choice for first-time bakers, with a simple starter dough building the base. With only a couple of steps, you will be shaping your own baguettes, ready for the oven.
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Ingredients
Starter dough
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300 ml
Water
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5 g
Yeast (about 1 tsp)
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390 g
Bread flour
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Dough
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200 ml
Water
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5 g
Yeast (about 1 tsp)
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330 g
Special wheat flour
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2 tsp
Salt
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Scoring the baguette
Scoring gives a baguette its signature look and helps control how it expands in the oven. Use a sharp knife or a bread lame to carve shallow, diagonal cuts along the dough. Keep them evenly spaced and about 5 mm deep so the bread rises along the cuts instead of splitting elsewhere. This creates a crisp, golden crust and that classic bakery-style finish.
Handle the dough gently
Baguette dough needs a light touch to stay airy, so go easy on it. Once the dough has risen, turn it onto a floured surface without kneading to keep the air pockets intact. Divide it into 4 pieces, then stretch each one into a loose rectangle. Fold the top edge toward the centre, give it a light press, and do the same with the bottom edge. Now, roll it back and forth with your hands, letting it stretch naturally into that classic baguette shape.
Monitor proofing times carefully
Proofing too long or too little can affect the final texture, so keep an eye on your dough. It should feel light and full of air when touched. The shaped baguettes proof for 1 hour before baking. A good test is to press the dough gently with your finger; if it rebounds slowly, it is ready to bake. If it springs back immediately, it needs more time. If it does not spring back at all and feels weak, it has been over-proofed, which can cause it to collapse in the oven. If it is not too far gone, you can reshape the baguettes by gently folding and rolling them again, then let them proof for a shorter time before baking.
FAQ: Questions about baguette
Baking comes with its fair share of questions, and we address the most important ones below to make sure you get all the details you need.
What type of flour is best for making French baguettes?
The best flour for French baguettes is wheat flour, with a protein content of around 12–14 %. In France, Type 55 flour is traditionally used, as it has the right balance of strength and elasticity for a light, airy crumb and a crisp crust. If Type 55 is unavailable, a strong bread flour with similar protein content works well. Avoid low-protein flours, as they can result in a denser texture.
Can baguettes be frozen for later use?
Absolutely! There are actually three ways to freeze them, so you can choose the method that works best for you. Once baked and fully cooled, baguettes can be wrapped tightly in cling film or a freezer bag and frozen for up to 2 months. To reheat, simply defrost and warm them in a 160–180 °C oven for 10–15 minutes to bring back their crisp crust. Another option is to freeze the dough after shaping but before the final rise. Wrap each piece in cling film and place it in an airtight container or freezer bag, then freeze for up to a month. When ready to bake, let it thaw and proof just like in the recipe before putting it in the oven at 250 °C (or 225 °C fan-assisted) for about 15 minutes. If you prefer an even more convenient method, you can part-bake the baguettes until they just start to colour, then let them cool, wrap them in cling film and foil, and freeze for up to one month. To finish, defrost and bake at 220 °C for 8–10 minutes until golden brown for fresh, warm baguettes in no time.
What sets a traditional French baguette apart from other breads?
A traditional French baguette is known for its thin, crisp crust and soft, airy inside. It is made with just flour, water, salt, and yeast, keeping the ingredients simple while focusing on technique. The use of a starter dough helps develop texture, and the shaping process gives it that long, slender form with signature scoring. Baguettes are also baked in a hot, steamy oven, which creates their golden crust and light, open crumb.
Why is a baking stone recommended for making baguettes?
A baking stone helps recreate the high heat of a traditional bakery oven, giving baguettes a crispier crust and better rise. The stone retains heat and distributes it evenly, allowing the dough to bake more efficiently. When the shaped baguettes hit the hot surface, they immediately rise as the dough expands quickly in the first few minutes of baking. If you do not have a baking stone, a preheated baking tray can work as an alternative.
Nutritional values
Nutritional value, per
1150 Kcal
| Fibre | 11.9 gram fibers |
| Protein | 29.2 gram |
| Carbohydrates | 240.3 gram |
| Fat | 6.2 gram |
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Try our recipe for homemade baguette
That warm, toasty scent when you step into a bakery? That is exactly what you get in your own kitchen with our baguette recipe. It is so incredibly rewarding to make them yourself, watching as four simple ingredients – flour, water, yeast, and salt – unite to create freshly baked loaves, ready to be torn apart and enjoyed while still warm. So, roll up your sleeves, shape the dough with care, and let the aroma of homemade bread fill the air!
If you enjoy baking from scratch, why stop at bread? For something sweeter, try making shortcrust pastry too. Just like with baguettes, it proves that simple ingredients can create something truly extraordinary.
Golden crust with a soft, chewy middle
The first crackly bite into a golden crust, followed by the soft, chewy middle, is what makes a baguette so irresistible. Inside, you will find those beautifully irregular holes that give each slice its lightness. That airy texture is all thanks to a slow rise and gentle handling, letting the dough do its thing without too much interference. And the flavour? Deep and slightly nutty, with the right level of salt.
Traditional French bread at its best
Baguettes have been a part of French baking for generations and have gradually spread all around the world. Their long, slender shape dates back to the 19th century when advancements in baking techniques led to the light, airy bread we know today.
Some say the baguette’s shape was designed for easy tearing and sharing, while others believe it was created to fit neatly under the arms of busy Parisians. Whatever the story, few things compare to tearing off a piece while it is still warm, hearing that crunch, and sinking into the softness inside.
Perfect for soups, stews, and sandwiches
The appeal of our French baguette extends far beyond its flavour and appearance, as it slips into just about any meal. Morning? Tear off a piece and savour it on the side of fluffy scrambled eggs, or toast it up and spread it thick with butter and jam.
By noon, it is ready to be the backbone of a classic ham and cheese sandwich, the aromatic banh mi, or even served on the side of a fresh salad, fantastic for soaking up dressings or just stealing a crunchy bite between forkfuls. At dinnertime, it is right there, scooping up hearty stews, soaking in rich goulash, or wiping up the final streaks of sauce on your plate. However you use it, a baguette never feels out of place.
Make a few adjustments
While our baguette already has that deliciously crunchy exterior, there is a way to sneak in a little texture on the inside, too. A handful of seeds folded into the dough will tuck themselves into the irregular holes, creating a surprising little bite. This is how it goes: sesame seeds for a light nuttiness, poppy seeds for a gentle earthiness, or sunflower seeds to add a slightly buttery and bigger crunch. Use just one for a distinct flavour, or mix them together for a bit of everything.
There is also a way to change things up with the flour. Swap out the wheat flour entirely or mix it with another for a different take. Rye flour deepens the flavour with a mild tang, spelt adds a mellow sweetness and a heartier feel, and a touch of whole wheat brings a rustic chew and a lightly toasted taste.
