🥖 Homemade Baguette Recipe
Golden, crusty on the outside, soft and chewy inside—these homemade baguettes are easier than you think!
Ingredients Â
Main Dough:
- 3 ½ cups 450g bread flour
- 1 ½ tsp fine sea salt
- 1 tsp instant yeast
- 1 ½ cups 360ml lukewarm water
Optional Add-ins:
- Up to ½ cup whole wheat or rye flour subbed in
- Chopped herbs olives, roasted garlic, etc. (see Variations below)
InstructionsÂ
Mix the Dough
- Combine flour, salt, and yeast in a bowl.
- Add water gradually, mixing until a shaggy dough forms.
- Cover with a damp towel and let rest for 30 minutes (autolyse stage).
- Stretch & Fold (2 hours)
- Every 30 minutes, perform a stretch-and-fold (4 times total):
- Grab, stretch, and fold the dough over itself, rotating the bowl each time.
- Dough becomes smoother and more elastic.
Bulk Fermentation
- Let the dough rise at room temp for 2–3 hours until doubled.
- Optional: Refrigerate overnight for extra flavor and easier shaping.
- Shape the Baguettes
- Divide dough into 2–3 portions.
- Gently shape into logs, rest 10 minutes.
- Roll into baguette shape (14” ropes), seam-side down.
Final Proof
- Place on floured cloth or parchment.
- Cover and let proof for 30–45 minutes until puffy.
Score & Bake
- Preheat oven to 475°F with baking stone and steam tray inside.
- Score baguettes with a lame or sharp blade.
- Slide onto hot stone, pour water into tray for steam.
- Bake for 20–25 minutes until golden and crusty.
Notes
- Don’t skip the steam! It’s key to that crispy crust.
- Use bread flour for chewiness and structure.
- Overnight proofing boosts flavor and makes shaping easier.
- Let cool fully before slicing—hard, I know!
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 38gProtein: 6gFat: 0.5gSodium: 300mgFiber: 1.5g
Tried this recipe?Let us know how it was!