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A bunch of french baguette on a napkin with butter and a knife.
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French Baguette Recipe

Turn your kitchen into a bakery with this easy French baguette recipe. Just a few ingredients and easy-to-follow steps will show you exactly how to make this fresh bread!
Step-by-step photos can be seen below the recipe card.
Prep Time30 minutes
Cook Time30 minutes
Rise Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: Bread, Side Dish
Cuisine: French
Servings: 8 pieces
Author: Sabine Venier

Equipment

  • Kitchen Scale (optional, but recommended!)
  • Stand Mixer (optional)

Ingredients

  • 3 cups bread flour 360 grams, plus more for dusting
  • 1½ teaspoons instant yeast 4 grams
  • 1¼ teaspoons kosher salt 4 grams
  • 1 tablespoon honey 22 grams
  • 1 cup warm water 227 grams (about 110°F)

Instructions

  • In a large mixing bowl, combine the flour, yeast, salt, honey, and water, stirring until a shaggy dough forms.
    3 cups bread flour, 1½ teaspoons instant yeast, 1¼ teaspoons kosher salt, 1 tablespoon honey, 1 cup warm water
    French baguette dough in a glass bowl.
  • Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic. Alternatively, you can knead it for 10 minutes on low speed using a stand mixer with a dough hook attachment.
    A dough ball in a glass bowl, ready to be shaped into a French baguette.
  • Place the dough in a lightly oiled container, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1-1½ hours.
    A plastic container shaped like a French baguette with a measuring tape on it.
  • Gently deflate the dough and divide it into two equal parts (approx. 308 grams each). Roll each piece into a long, thin shape, approximately 14 inches long.
    Two pieces of dough, resembling french baguettes, on a table next to a knife.
  • Transfer the shaped dough onto a baker’s linen or a floured kitchen towel, creating folds between the loaves to help them keep their shape as they undergo a second rise.
    A French baguette on a marble countertop.
  • Cover with the towel and let rise again for about 1 hour, or until puffy and nearly doubled.
    A French baguette on a white cloth on a marble table.
  • Preheat the oven to 475°F with a baking stone or baking steel inside. If you don't have a baking stone or steel, you can use an inverted baking sheet or pizza pan as an alternative. Place an empty cast iron pan on the bottom rack of the oven.
    A black oven with a french baguette in it.
  • Carefully transfer the loaves onto a piece of parchment paper on a baking peel or the back of a baking sheet.
    Two pieces of French baguette on a baking sheet.
  • Slash the tops of the loaves with a lame or sharp knife, making 4-6 diagonal cuts on each.
    Two pieces of a French baguette on a baking sheet.
  • Slide the parchment paper and loaves onto the preheated baking stone in the oven. Pour a cup of water into the hot cast iron pan on the bottom to create steam, and then quickly close the oven door. Bake for 15 minutes.
    A person pouring milk into a pan while a French baguette sits nearby.
  • Carefully remove the pan with water, rotate the baguettes, and then lower the oven temperature to 450°F. Continue baking for an additional 10-15 minutes or until they achieve a deep golden brown color.
  • Cool on a wire rack before slicing.
    Two slices of French baguette on a cooling rack.

Notes

  • This recipe makes 2 baguettes. A serving is approximately ¼ of a baguette.
  • Use high-quality flour with a 12-14% protein content for best texture. However, all-purpose flour can be used in a pinch, though the results may not be as artisanal.
  • Properly baked bread should be gold brown and sound hollow when tapped on the bottom. If measuring with a thermometer, the internal temperature should be 190-210°F.
  • Traditional baguettes rely on instant yeast for leavening. Without it, you would need to use a sourdough starter, which involves a different process and timeline.

Nutrition

Serving: 0.25baguette | Calories: 185kcal | Carbohydrates: 37g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 367mg | Potassium: 70mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 0.5mg