Warm, nutty aromas fill the kitchen as the dough comes together, with a soft, slightly sticky texture that feels satisfying in your hands and promises a crisp, golden crust.
This is the perfect loaf for weekend brunch or weeknight dinners, delivering that fresh bakery baguette experience with just flour, water, salt, and yeast.
SaveI remember the first time I scored and baked my own baguette at home, and the thrill of slicing into those crisp cracks made every minute of waiting totally worth it.
Baguette Recipe
Ingredients
Dough
Optional enhancements
Instructions
- Activate the yeast
In a small bowl, combine warm water, sugar or honey if using, and yeast. Let sit for about 5 to 10 minutes until frothy.
- Mix the dough
In a large mixing bowl, whisk flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil if using. Stir with a spoon or dough hook until a shaggy dough forms.
- Bulk fermentation
Cover the bowl with a damp cloth or plastic wrap and let it rise at room temperature for 1 to 1.5 hours, or until roughly doubled in size.
- Shape the loaf
Turn the dough onto a floured surface, gently press out air, and divide into two portions. Roll each portion into a long, tapered loaf shape.
- Proof on a board
Place the shaped baguettes on a parchment lined baking sheet or proofing basket, cover, and let rise for 30 to 45 minutes until puffy.
- Preheat the oven
About 20 minutes before baking, preheat your oven to 450°F (230°C). If you have a Dutch oven, place it inside to preheat.
- Score the loaves
Using a razor blade or lame, make a few quick slashes along the top of each loaf to allow controlled expansion during baking.
- Bake for crisp crust
Transfer the loaves into the hot oven or Dutch oven. Cover with a lid or an oven safe bowl if needed for the first 10 minutes to trap steam, then uncover and bake until golden brown, about 10 to 12 minutes.
- Cool completely
Remove the baguettes from the oven and let them cool on a wire rack for at least 20 minutes before slicing.
- Serve and enjoy
Slice with a serrated knife, toast or enjoy fresh, and spread with butter, jam, or your favorite toppings.
Substitutions and variations
- You can use whole wheat flour for a nutty flavor, blending it with white flour for better oven spring.
- If you prefer a softer crust, add a tablespoon of sugar or a light coat of oil to the dough.
- For a quicker version, use instant yeast and reduce bulk fermentation time slightly.
- To make the loaves dairy free, simply omit any butter and use water instead.
Chloe's tips
- For extra oven spring, steam the oven by placing a tray of hot water at the bottom while baking.
- Keep a spray bottle of water handy to mist the loaves before sliding them into the oven for a glossy crust.
- Rotate the baking sheet halfway through baking to ensure even color.
- Cooling fully lets the crumb set and flavors develop, so try to wait at least 20 minutes before cutting.
How to store it
- Store the baguette in a paper bag at room temperature for up to 1 day.
- For longer storage, wrap tightly and freeze for up to 1 month and reheat in the oven to refresh the crust.
- To revive day old bread, spritz lightly with water and warm in a 350°F oven for 5 to 7 minutes.
Serving suggestions
Serve your baguette warm with these delightful pairings that highlight its crisp crust and soft interior.
- Fresh butter or herb butter
- Soft ripe cheese like Brie or Camembert
- Prosciutto or thinly sliced deli meats
- Tomato slices, arugula, and a drizzle of balsamic glaze
Frequently asked questions
Why did my baguette come out dense?
Dense crumb often comes from under proofing, not enough steam, or overworking the dough. Try a slightly longer bulk fermentation and gentle handling during shaping.
Can I make this in a home oven without a Dutch oven?
Absolutely, you can. Use a baking stone or steel, and add steam with a tray of hot water or by spraying the oven walls for a crisp crust.
How do I know when the baguette is done?
The loaf should sound hollow when tapped and have a deep golden brown crust. An instant read thermometer should register around 190 to 210°F.
Can I freeze the dough before baking?
Yes, shape the dough, freeze on a tray, then transfer to a freezer bag. Thaw in the fridge overnight, shape again, and proof before baking.
Let's get cooking!
Enjoy the fresh, crackly aroma and satisfying bite of your homemade baguette, knowing you created something truly special in your own kitchen.
