The kids devour it still warm from the oven with a smear of butter, and it’s become my go-to for dinner parties. This homemade baguette recipe makes our busy weeknights feel a little more special, a little more…French! Seriously, you wouldn’t believe how often this is requested – and now, I always have the ingredients on hand, ready to bake!
It fits so well into our lives because I can prep the dough in the morning while the kids are getting ready for school, and then let it rise throughout the day. By dinner time, the house smells incredible and we’ve got fresh, warm bread to enjoy.
Trust me, once you try this homemade baguette recipe, you’ll never go back to store-bought! It’s so rewarding, and honestly, way easier than you think. The aroma alone is worth the effort, filling your home with a comforting scent that’s simply unmatched.
Ingredients for the Perfect Homemade Baguette
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting (I always use unbleached; I think it gives a better flavor to my homemade baguette recipe)
- 1 3/4 cups (420g) warm water (about 105-115°F) (Too hot and it will kill your yeast!)
- 1 1/2 teaspoons (6g) salt (Don’t skimp on the salt; it’s crucial for flavor in any homemade baguette recipe.)
- 1 teaspoon (3g) instant dry yeast (Sometimes I splurge and use a fancy French yeast, but honestly, the instant dry works just fine for this homemade baguette recipe!)
When making homemade baguette recipe, you can find good quality flour at most grocery stores, but I prefer to buy mine in bulk from a local bakery – it’s usually cheaper! The yeast is also readily available, but make sure it’s fresh. Old yeast will result in a flat, sad baguette, and nobody wants that! Purchasing flour in bulk not only saves money but also reduces packaging waste, making it a more sustainable option. It’s a win-win!
Here’s a trick I learned from my mom when making homemade baguette recipe: if you’re short on time, you can use slightly warmer water to speed up the rising process. Just be careful not to go over 120°F, or you’ll risk killing the yeast.
For cost-saving tips, buying flour and yeast in bulk is definitely the way to go if you bake bread often. Also, store your flour in an airtight container in a cool, dry place to keep it fresh longer. As for leftovers from this homemade baguette recipe – though you likely won’t have any! – stale baguette makes fantastic croutons or bread pudding.
How to Make Homemade Baguettes: A Step-by-Step Guide
- In a large bowl, whisk together the flour, salt, and yeast. This ensures everything is evenly distributed for the homemade baguette recipe.
- Add the warm water and mix until a shaggy dough forms. Don’t worry if it seems a little sticky; that’s perfectly normal when preparing this homemade baguette recipe.
- Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I learned the hard way with **homemade baguette recipe** that a warm environment is key. Our house can be drafty, so I often turn on the oven to its lowest setting for a few minutes, then turn it off and place the dough inside. This creates the perfect proofing environment. This initial rise is crucial for developing the flavor and texture of the baguettes.
- Gently deflate the dough and turn it out onto a lightly floured surface. Be careful not to overwork the dough; you want to keep as much air in it as possible for this homemade baguette recipe.
- Divide the dough into three equal pieces. Gently shape each piece into a rough rectangle. In my kitchen, this homemade baguette recipe usually takes about 10 minutes of gentle stretching and folding for each baguette.
- Starting from one of the long sides, roll the dough tightly into a cylinder. Pinch the seam closed. Repeat with the remaining pieces of dough. These are the beginnings of your homemade baguette recipe!
- Gently stretch each cylinder to about 15 inches long. Place the baguettes on a baking sheet lined with parchment paper, leaving some space between them. Don’t worry if your homemade baguette recipe doesn’t look perfect at this stage; they’ll puff up beautifully in the oven.
- Cover the baguettes with a damp towel and let them rise for another 30-45 minutes. While the **homemade baguette recipe** is rising for the second time, preheat your oven to 450°F (232°C). Place a baking stone or a cast iron skillet on the bottom rack of the oven. This is essential for creating that crispy crust we all crave in our **crispy baguette recipe**.
- Just before baking, use a sharp knife or a lame to make several diagonal slashes across the top of each baguette. This allows the steam to escape during baking, preventing the baguettes from bursting. Scoring the baguettes not only helps with expansion but also gives them that classic bakery look.
- Carefully pour about 1 cup of hot water into the preheated baking stone or skillet to create steam. Quickly close the oven door to trap the steam. Your homemade baguette recipe should smell like yeasty goodness about now! The steam is what gives the baguettes their signature crispy crust and soft interior.
- Bake the baguettes for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Keep a close eye on them; ovens can vary. Remove from the oven and let cool on a wire rack before slicing and serving.
I have learned it is important to watch the baguettes closely during the last few minutes of baking, especially with this **easy baguette recipe**! Since all ovens are different, adjust the cooking time based on what you know about yours.
Serving Suggestions
The kids love our homemade baguette recipe when I make little pizzas on them. I just slice the baguette in half lengthwise, spread some tomato sauce, sprinkle with cheese, and add their favorite toppings. It’s a quick and easy weeknight meal!
My go-to side dish with this homemade baguette recipe is a simple green salad with a vinaigrette dressing. The acidity of the dressing cuts through the richness of the bread, creating a perfect balance.
This homemade baguette recipe is perfect for everything from a casual weeknight dinner to a fancy dinner party. It’s also fantastic for picnics and potlucks. I made a batch to go with a cheese and wine night we hosted for our friends.
For presentation, I like to slice the homemade baguette recipe at an angle and arrange the slices on a wooden board. I also add a small bowl of olive oil and balsamic vinegar for dipping. For a rustic touch, consider using a reclaimed wood board and adding a sprig of fresh rosemary for garnish.
If you have extra homemade baguette recipe, it makes fantastic croutons for soups and salads. Just cube the bread, toss it with olive oil and herbs, and bake until golden brown and crispy. You can also use it to make French toast or bread pudding. We sometimes even use it to make paninis and bruschetta.
For seasonal variations, I sometimes add herbs to the dough in the summer, like rosemary or thyme. In the fall, I might add a touch of cinnamon and nutmeg for a warm, cozy flavor.
My friends always ask for this homemade baguette recipe, and I’m always happy to share it! They can’t believe how easy it is to make such delicious bread at home. It’s always a crowd-pleaser.
FAQs About Homemade Baguettes
- Why is my dough not rising?
Ah, the age-old question! There are a few reasons why your dough might not be rising. First, make sure your yeast is fresh. If it’s old or expired, it won’t activate properly. Also, the water temperature is crucial. It should be warm, but not too hot. Too hot, and it will kill the yeast. Too cold, and the yeast won’t activate. You know what I do when my **homemade baguette recipe** isn’t rising fast enough? I place the bowl in a slightly warm oven or near a sunny window to give it a little boost. - Why are my baguettes flat?
Flat baguettes are usually the result of not enough gluten development. Make sure you’re using bread flour, which has a higher gluten content than all-purpose flour. Also, be careful not to over-proof the dough. Over-proofing can cause the gluten to weaken, resulting in a flat baguette. This happened to me the first time I tried the **French baguette recipe**. - How do I get a crispy crust?
The key to a crispy crust is steam! That’s why we add water to the hot baking stone or skillet in the oven. The steam creates a moist environment that allows the crust to develop properly. Also, make sure your oven is hot enough. 450°F (232°C) is ideal for this **crispy baguette recipe**. - Can I use whole wheat flour?
Yes, you can, but keep in mind that whole wheat flour will result in a denser, heavier baguette. I recommend using a combination of whole wheat and all-purpose flour for the best results. Start with a 50/50 mix and adjust to your liking. For our **homemade baguette recipe**, we find that it makes for a hearty and delicious loaf that is perfect for sandwiches! - Can I freeze the dough?
Yes, you can freeze the dough after the first rise. Just divide it into portions, wrap them tightly in plastic wrap, and freeze. When you’re ready to bake, thaw the dough in the refrigerator overnight and then proceed with the recipe as usual. This is perfect when you want to make this **homemade baguette recipe** but don’t want to eat all three baguettes right away. - How long will the baguettes stay fresh?
**Homemade baguette recipe** are best eaten the day they are baked. However, you can store them in a paper bag at room temperature for up to 2 days. To refresh them, sprinkle them with water and bake them in a preheated oven at 350°F (175°C) for 5-10 minutes. - My baguettes are browning too quickly. What do I do?
This happened to me the first time I was baking baguettes at home! If your baguettes are browning too quickly, it’s likely your oven is too hot or the baguettes are too close to the heating element. You can lower the oven temperature by 25 degrees or tent the baguettes with foil during the last few minutes of baking.
Final Thoughts and Pro Tips
This homemade baguette recipe holds a special place in my heart because it represents a journey of learning and perseverance. It’s a reminder that even the most challenging tasks can be mastered with patience and a little bit of experimentation.
Here are some of my homemade baguette recipe Pro Tips:
- Don’t be afraid to experiment with different flours. Try using bread flour for a chewier baguette, or add a touch of rye flour for a more complex flavor.
- The steam is key! Make sure your baking stone or skillet is nice and hot before adding the water.
- Let the baguettes cool completely before slicing. This will prevent them from becoming gummy.
Some homemade baguette recipe variations we’ve tried with the family include adding chopped olives and sun-dried tomatoes for a Mediterranean twist, sprinkling sesame seeds on top before baking for added flavor and texture, and incorporating roasted garlic into the dough for a savory, aromatic baguette.
My husband loves the olive and sun-dried tomato version, while the kids are partial to the sesame seed baguettes. I enjoy the roasted garlic one myself!
I encourage you to make this homemade baguette recipe your own. Don’t be afraid to experiment with different flavors and techniques. And most importantly, have fun!
My hope is that this homemade baguette recipe brings as much joy to your kitchen as it has to mine. There’s nothing quite like the smell of freshly baked bread filling the house and the satisfaction of knowing you created something delicious from scratch. So go ahead, give it a try! You might just surprise yourself.
I know baking your own homemade baguette recipe can be intimidating at first, but please don’t be discouraged. It’s such a satisfying process, and once you get the hang of it, you’ll be able to whip up a fresh loaf whenever you want. And believe me, nothing beats the taste and smell of a homemade baguette recipe right out of the oven!
PrintEasy Homemade Baguette Recipe You’ll Love
This easy homemade baguette recipe will become a staple in your kitchen. With minimal ingredients and simple instructions, you can enjoy fresh, crusty baguettes any time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 2 baguettes
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
- 3 cups (360g) bread flour, plus more for dusting
- 1 1/2 cups (360ml) warm water (105-115°F)
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
Instructions
- In a large bowl, whisk together the flour, salt, and yeast.
- Add the warm water and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, or until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces.
- Shape each piece into a baguette. Place the baguettes on a baking sheet lined with parchment paper.
- Cover loosely with plastic wrap and let rise for 30-45 minutes.
- Preheat oven to 450°F (232°C).
- Slash the tops of the baguettes diagonally with a sharp knife or razor.
- Bake for 20-25 minutes, or until golden brown and crusty.
- Let cool on a wire rack before serving.
Notes
For a crispier crust, place a pan of hot water on the bottom rack of the oven during baking. You can also brush the baguettes with olive oil before baking for extra flavor.