Homemade Baguette

Homemade Baguette

Crisp, shatter-crusted baguettes with an open, chewy crumb, baked right in your own oven.

Total 4 hr 30 min Makes 22 slices Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

This classic French loaf relies on a long, slow rise to build flavor and a hot, steamy oven to develop a thin, crackling crust. With just flour, water, yeast, and salt, the technique matters more than the ingredient list, from gentle shaping to a proper steam bake. Serve warm with butter, alongside soup, or sliced for sandwiches.

Ingredients

  • 4 cups bread flour
  • 1 1/2 cups water, room temperature
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon cornmeal, for dusting

Method

  1. In a large bowl or stand mixer, whisk together the warm water, sugar, and yeast. Let stand until foamy, about 5 to 10 minutes.

  2. Add the bread flour and salt to the yeast mixture. Mix on low speed with a dough hook, or stir with a wooden spoon, until a rough dough forms.

  3. Knead the dough on medium speed, or by hand on a lightly floured surface, until smooth and elastic, about 8 minutes.

  4. Shape the dough into a ball, place in a lightly oiled large bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size.

  5. Punch down the dough and divide into 3 equal pieces. Cover loosely and let rest for 10 minutes.

  6. Shape each piece into a long baguette by flattening into a rectangle, rolling tightly from the long edge, and pinching the seam to seal. Roll gently to elongate to about 14 inches, tapering the ends.

  7. Place the shaped loaves seam-side down on a baguette pan or parchment-lined baking sheet dusted with cornmeal. Cover loosely with a towel and let rise until puffy, about 45 minutes.

  8. Preheat the oven to 450°F. Place a shallow metal pan on the bottom rack and bring 1 cup of water to a boil for steam.

  9. Using a sharp knife or razor blade, slash the top of each loaf diagonally 3 to 4 times.

  10. Place the loaves in the oven and carefully pour the boiling water into the hot pan below to create steam. Bake until deep golden brown and the loaves sound hollow when tapped, 20 to 25 minutes.

  11. Transfer the baguettes to a wire rack and cool at least 15 minutes before slicing.

Rate this recipe

★ 4.7 (1)

Homemade Baguette

This classic French loaf relies on a long, slow rise to build flavor and a hot, steamy oven to develop a thin, crackling crust. With just flour, water, yeast, and salt, the technique matters more than the ingredient list, from gentle shaping to a proper steam bake. Serve warm with butter, alongside soup, or sliced for sandwiches.

4 hr 30 min 22 slices 95 cal

Ingredients

  • 4 cups bread flour
  • 1 1/2 cups water, room temperature
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 tablespoon cornmeal, for dusting

Method

  1. 1

    In a large bowl or stand mixer, whisk together the warm water, sugar, and yeast. Let stand until foamy, about 5 to 10 minutes.

  2. 2

    Add the bread flour and salt to the yeast mixture. Mix on low speed with a dough hook, or stir with a wooden spoon, until a rough dough forms.

  3. 3

    Knead the dough on medium speed, or by hand on a lightly floured surface, until smooth and elastic, about 8 minutes.

  4. 4

    Shape the dough into a ball, place in a lightly oiled large bowl, and cover with plastic wrap. Let rise in a warm spot until doubled in size.

  5. 5

    Punch down the dough and divide into 3 equal pieces. Cover loosely and let rest for 10 minutes.

  6. 6

    Shape each piece into a long baguette by flattening into a rectangle, rolling tightly from the long edge, and pinching the seam to seal. Roll gently to elongate to about 14 inches, tapering the ends.

  7. 7

    Place the shaped loaves seam-side down on a baguette pan or parchment-lined baking sheet dusted with cornmeal. Cover loosely with a towel and let rise until puffy, about 45 minutes.

  8. 8

    Preheat the oven to 450°F. Place a shallow metal pan on the bottom rack and bring 1 cup of water to a boil for steam.

  9. 9

    Using a sharp knife or razor blade, slash the top of each loaf diagonally 3 to 4 times.

  10. 10

    Place the loaves in the oven and carefully pour the boiling water into the hot pan below to create steam. Bake until deep golden brown and the loaves sound hollow when tapped, 20 to 25 minutes.

  11. 11

    Transfer the baguettes to a wire rack and cool at least 15 minutes before slicing.