French Baguette Recipe
Ingredients
- 8 grams traditional yeast
or 2 teaspoons
- 1 tablespoon honey
natural honey worked better than the squeezable one
- 1 1/4 cups warm water
not too hot - you don’t want to cook the yeast, just wake it up
- 1 tablespoon fleur de sel
if you are using table salt, use only a teaspoon
- 2 1/2 cups bread flour
I used all purpose flour which also worked fine
- 2 tablespoons olive oil
Directions
- 1
Proof the yeast with the honey and warm water. For bread making novices this means putting the warm water in your big mixing bowl and adding the yeast and honey. Give it a little stir and then let it sit on the counter for 10 minutes. You will see the grains of yeast wake up and rise to the surface and expand (this is a cool process to share with kids!)
- 2
Once proofed, add salt and slowly add the flour and olive oil until a shaggy dough is formed. I started using a spatula and then dug in with my hands to work in all the flour. Form a round ball in the bowl but be careful not to work the dough too much. No need to use the Kitchen Aid for this recipe!
- 3
Dust the top of your dough ball with little bit of flour then cover with a towel. My Nanny’s trick was to wet a thin tea towel with hot water to cover the dough with and then place the bowl on top of the fridge for a little extra heat from the motor. I don’t have room on top of my fridge but placing the bowl on top of my dryer worked wonders. Let the dough rise until it doubles in size (about an hour) then split dough in 2 and roll out your baguettes.
- 4
Rolling out a Baguette
This is where it gets a little technical and where I struggled in my first attempt. Don't expect to make a perfect baguette on your first try. Rolling out dough takes some skill.
Sprinkle flour over your countertop.
Take the first ball of dough and gently knead it with the palm of your hand, until the dough gains a firmer consistency. Fold the dough over itself. Add a little more flour if necessary. (this is necessary if you are baking in a place with high humidity- don't be afraid to add more dough if the consistency is sticky)
Flatten the dough into a rectangle form with your hands (you don't need a rolling pin). Then fold the top of the rectangle down like the top of an envelop, about 3/4 of the way down. Using your fingers, press down on the seam.
Roll the folded top of the dough down so that you have a mini oblong rectangle. Press the seams and the flip the seam side down.
Spread your fingers on both hands and gently roll the dough down to create a baguette shape. Roll back and forth to elongate the baguette dough until it is about 12 inches long.
Set the first baguette on your cookie sheet or baguette pan.
Roll out the second baguette.
If you have a razor blade you can make incisions on the top of the baguette. A sharp knife also works using just the tip to make deft cuts into the baguette.
For beginners I suggest using a pair of kitchen scissors to score the baguettes as show below.
See video in the blog post for how Le Chef rolled out our baguettes and then cut (or scored) them beautifully to create tearable pieces to the baguette. - 5
Place the baguettes on a cookie sheet sprinkled with flour and then sprinkle a little more flour on top. Sprinkle a little fleur de sel. Let baguettes rise for another 30 minutes (uncovered) while oven preheats.
- 6
Heat oven to 460 degrees. Once the oven is hot, fill a 9 inch pan halfway with water and place on the bottom rack of the oven. This creates steam and and is the key factor to that crackly crust we love .
- 7
Bake for 25 minutes **(oven temperatures vary greatly! Please keep a close eye after 18 minutes - if they look dark golden brown and sound hollow when you tap them, they are done!). Remove the pan of water (very carefully!) and bake another 5 minutes or so. The baguettes should be beautifully golden brown and sound hollow when tapped.
French Baguette Recipe
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About this Recipe
Craving that quintessential crunch of a fresh French baguette without a trip to the bakery? This easy French baguette recipe lets you create those rustic, crackly loaves right in your own kitchen, perfect for even first-time bakers. Imagine pulling a warm, aromatic loaf straight from your oven, ready to be enjoyed.
What makes this recipe truly special is its dedication to simplicity, promising a delicious result that feels both satisfying and achievable. It transforms basic ingredients like warm water, yeast, flour, and a touch of honey into a crusty, crackly masterpiece that tastes authentically homemade. You'll find success thanks to carefully selected ingredients like traditional yeast and the flexibility to use either bread or all-purpose flour.
Prepare for the satisfying aroma of freshly baked bread to fill your home. You'll bite into a baguette with an irresistibly crisp, golden crust that gives way to an airy, tender interior. The subtle sweetness from the honey perfectly balances the savory notes of the fleur de sel, creating a truly delicious experience. This simple process is designed to build your confidence, delivering a genuinely impressive loaf that feels both rustic and refined.
This recipe offers flexibility to suit your pantry. While bread flour is recommended for that classic chew, all-purpose flour also works fine. For the best flavor and texture, use natural honey, though it's important to remember that traditional squeezable honey may behave differently. And for authentic taste, opt for fleur de sel, but a simple teaspoon of table salt is a perfectly acceptable substitute if that's what you have on hand.
Serve your homemade French baguettes warm, perhaps alongside a rich cheese board, a hearty soup, or simply with a generous smear of good butter. It's an everyday luxury that elevates any meal.