Ingredients
- 360 ml lukewarm water (38–40°C / 100–104°F)
- 7 g instant yeast (approximately 2¼ teaspoons)
- 500 g bread flour or all-purpose flour (approximately 4 cups, depending on how it is measured)
- 10 g salt (approximately 1¾ teaspoons)
- A little extra flour for dusting
- Water for creating steam in the oven, if desired
These quantities make four small baguettes, or three larger ones. Weighing the ingredients with a kitchen scale is strongly recommended, because flour measured by cups can vary widely and directly affects the texture of the bread.
A Note on Flour
Bread flour contains more protein than all-purpose flour, which means it builds more gluten and produces a chewier, more structured crumb with a slightly higher rise. All-purpose flour works well too and gives a slightly softer bite. Either will produce delicious baguettes, so use what you have.
A Note on Yeast
This recipe uses instant yeast, which can be mixed directly with flour. However, stirring it into the water first helps it distribute evenly through the dough. If you only have active dry yeast, you can substitute it, but allow it to dissolve in the warm water for a few minutes first and expect the rise to take slightly longer.
Instructions
Pour the lukewarm water into a large mixing bowl. Add the instant yeast and stir briefly to spread it through the water. The water should feel comfortably warm, not hot, at roughly 38–40°C (100–104°F). Water that is too hot can weaken or kill the yeast, while water that is too cold will slow fermentation.
Add the flour and salt to the bowl. Mix with a wooden spoon or sturdy spatula until all the flour is moistened and a rough, sticky dough forms. Scrape down the sides of the bowl to pick up any dry flour. The dough does not need to look smooth at this stage. In fact, it should look shaggy and rather unimpressive.
Cover the bowl and let the dough rest for about 20 minutes. This initial rest, often called an autolyse-style rest, allows the flour to absorb the water fully. As a result, the gluten begins to develop on its own, and the dough becomes much easier to handle.
Wet your hands lightly so the dough does not stick. Grab one edge of the dough, stretch it gently upward without tearing it, and fold it over toward the center. Rotate the bowl and repeat the motion around the dough until you have completed about four folds.
Cover the bowl and let the dough rest for 20–30 minutes. This technique strengthens the gluten network without the need for intensive kneading, which is exactly why this recipe is so beginner friendly.
After the rest, perform another round of stretch-and-folds using the same method. Pull each section gently toward the center, rotating the bowl as you work. You will notice the dough becoming smoother and more elastic with each round.
Cover it again and let it rest for another 20–30 minutes. If the dough still feels very loose or slack, you can do one additional round of folds after another short rest.
Cover the bowl and leave the dough in a warm, draft-free spot for about 60–90 minutes, or until it is noticeably puffy and roughly doubled in size. Look for small air bubbles on the surface and a dough that feels lighter than it did at the start.
Try not to rely only on the clock. A cool kitchen may need a longer rise, while a warm summer kitchen may need less time. The dough tells you when it is ready.
Lightly dust your work surface with flour. Gently transfer the risen dough onto it, taking care not to press out too much air. Divide the dough into four roughly equal portions for smaller baguettes, or three portions if you prefer larger ones.
Let the portions rest for 10–15 minutes, loosely covered. This short rest relaxes the gluten so the dough does not spring back when you shape it.
Take one portion and gently flatten it into a rough rectangle. Fold the upper edge toward the center and press lightly to seal. Fold the opposite edge toward the center, then fold the dough in half lengthwise and pinch the seam closed.
Roll the dough gently with your hands, working from the center outward, until you have a long baguette shape with tapered ends. Repeat with the remaining portions. Handle the dough with care, since preserving the gas created during fermentation is the secret to an airy interior.
Place the shaped baguettes seam-side down on a parchment-lined baking tray, leaving space between them for expansion. A baguette tray is helpful if you own one. If not, you can create raised folds in the parchment or use a clean kitchen towel to support the sides of each loaf so they hold their shape.
Cover loosely and let them rise for about 30–45 minutes, until slightly puffy. They should feel lighter but still hold their shape when gently touched.
During the last 20–30 minutes of the second rise, preheat your oven to 450°F (230°C). If you plan to create steam, place an oven-safe metal tray on a lower rack while the oven heats. Make sure the tray is suitable for this purpose and follow your oven manufacturer’s instructions. Prepare a sharp bread lame or razor blade for scoring.
Once the final rise is complete, use a sharp blade to make three or four shallow diagonal slashes along the top of each loaf. Hold the blade at a slight angle and work quickly but carefully. The cuts should run lengthwise along the baguette, not straight across.
Scoring is not just decoration. It gives the bread a controlled place to expand during baking and creates the classic look of a French baguette.
Place the baguettes in the preheated oven. If you are using the steam method, carefully pour a small amount of hot water into the preheated metal tray, keeping your face and hands away from the escaping steam. Close the oven door right away to trap the moisture.
Safety matters here: never pour water directly onto the oven floor, a glass door, or any oven component that is not designed for it. Bake for about 20–25 minutes, until the baguettes are deeply golden and the crust looks crisp. Smaller loaves may finish sooner, while larger ones may need a few extra minutes.
Look for a crisp, golden-brown crust and a loaf that feels light for its size. A properly baked baguette sounds slightly hollow when you tap the bottom. If the bread is still pale, bake it for another 3–5 minutes, checking often to avoid over-browning.
For an especially crisp crust, you can briefly open the oven door during the last few minutes to release excess moisture, as long as it is safe to do so with your oven.
Transfer the baguettes to a wire rack and let them cool for at least 20–30 minutes before slicing. During this time the interior finishes setting and the crust stays crisp. Avoid covering hot baguettes, because trapped steam softens the crust.
Slice with a serrated bread knife and serve right away. Homemade baguettes are at their best on the day they are baked, when the crust shatters and the center is soft and airy.