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You ever realize you did almost a whole project, said "Eh I'll finish it tomorrow" and then completely forget? As in months go by until you rediscover it? Welp! I made these classic crusty French baguettes back in March when flour was flying off the shelves at every single grocery store and promptly forgot to post them. Better late than never right??
Did you know there are only 4 ingredients needed to make these? Just 4! Baking flour, salt, yeast, and water.
That's it!
Let's get to the good stuff. There are three main secrets to getting the perfectly golden, crunchy crust on the outside, and the chewy, soft, fluffy inside.
Secret one: fold, don't knead.
So here's the situation. It takes a decent amount time from start to finish to make these puppies but homemade French baguettes are 100% worth it. The only reason they take so long is due to the amount of resting time. You don't even knead the dough! You fold it instead and then let rest for 45 minutes. Then repeat...3 more times.
Then shape, rest some more, and then bake.
Which brings me to secret two: all the resting. Don't skip a resting period! Let your French baguettes chillax for as long as they need. Otherwise, you'll miss out on the chewy, hole filled center.
Secret three: Preheat the oven for baking with a pan of boiling water. Then once ready to bake, spray the oven with water for extra steam. THIS is what will give you the crunchy crust. An absolute necessity for a classic French Baguette!
There you have it! More details in the recipe below 👍🏻.
Classic Crusty French Baguettes
- Total Time: 4 hours 15 minutes
- Yield: 4 Baguettes 1x
Description
Homemade baguettes with a perfectly golden, crunchy crust on the outside and a chewy, soft, fluffy inside. No need to buy from the bakery ever again! Recipe prep time includes dough resting time.
Ingredients
- 1 cup water and ½ cup luke warm water, separated
- 2 teaspoons active dry yeast
- 3 ½ cups bread flour
- 2 teaspoons kosher salt
Instructions
Prep/Fold the Dough
- Pour the ½ cup warm water into a large bowl. Sprinkle yeast on top. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- Gently stir in flour and salt. Add the other cup of water and mix until just combined into a sticky, shaggy dough. Cover with a towel and let rest for 45 minutes.
- This step includes 4 repetitions of "folding" and "resting" for a total of 3 hours resting time: Instead of dusting your hands with flour, wet your hands with a little water and "fold" the dough: Leaving the dough in the bowl, stretch one side of the dough up and then over the top of the dough. Turn the dough 90 degrees and repeat until you've done each side. Flip the dough over, cover, and let rest another 45 minutes. Repeat this folding and resting process 3 more times.
Shape the Dough
- After the fourth resting period is done, take the dough out of the bowl and place on a lightly floured surface. Cut the dough into 4 equal pieces. If you have a scale, use it to weight each piece to make sure each is the same amount.
- Shape each piece into a rectangle and gently stretch out the ends. Cover with an oiled piece of plastic wrap and let rest for 10 minutes.
- After resting, sprinkle each rectangle with a little bit of flour, a very light dusting so your hands don't stick. Fold each rectangle in half lengthwise and flip over seam side down. Gently roll each piece into a roughly 15 inch long log about 1 ½ inches in diameter. Gently stretch out the ends again and using your fingertips press them together into a point, forming the baguette shape.
- Gently move the baguettes onto a bakers couche or make your own using a lightly floured towel (I used a large tea towel): using the towel, create a ridge between each baguette (think taco stand). This will make sure the baguettes maintain their shape while you let them rest for the final time. Cover with an oiled piece of plastic wrap and let rest for 30 minutes.
Bake the Baguettes
- While the baguettes are resting, turn your oven on to preheat to 450˚F. During the last 10 minutes of rest time, place a pan on the bottom rack of the oven and fill with boiling water.
- Prepare a baking sheet with parchment paper. VERY carefully move each baguette on to the tray. Spray each baguette with a little water. Dust the tops lightly with flour. Score each one with 4 to 5 overlapping lines about ¼ inch deep.
- Being careful of the steam, open the oven and place the tray with the baguettes on the center rack. Spray a little more water into the oven to make sure there is enough steam.
- Bake for 16-18 minutes, rotating the whole tray halfway through, until baguettes are a deep golden brown and sound hollow when the bottom is tapped. Take care not to overcook or you'll use the soft center!
- Remove the baguettes to a wire rack to cool. Slice and enjoy!
- Prep Time: 4 hours 30 minutes
- Cook Time: 15 minutes
Shelley says
I've made this recipe twice now and it's improving, but I'm still confused on the timing.
You state 4 folds/45. minute rests, but it also state 2 hours. This does not add up.
Can you please clarify?
Otherwise, it's working well.
I refrigerated half the dough for 5 days (it's only two of us) and the second batch with the refrigerated dough was probably better than the first (but I got my over hotter -- needs to be about 450/500 for me).
Thanks!
Shelley
Aberdeen says
🤦🏼♀️🤦🏼♀️🤦🏼♀️ How embarassing. Math is not my strong suit. You are absolutely right! 4 folds with 45 minute rests is a total of 3 hours resting not 2. Also, it was definitely supposed to be 450F and I have fixed the recipe to include this change. Thank you so much for pointing out these issues, I greatly appreciate it!
Lauren says
Hi Shelley,
At which point did you refrigerate the dough? Was it after the 4 folding/resting periods or after the final resting time when they’re already shaped?
Abbie says
Do you leave the pan of boiling water in the oven? Or take it out before the baguettes go in? Excited to try this!
maxwell says
you leave it in the oven for the time it is preheating i think
Barry says
Great recipe - great success!!! Thanks for posting this. My wife and I just love baguettes, yet they charge so much for them in Australia, especially where we are on the Sunshine Coast! Considering the cost of making it yourself..
.
C
Ashlyn says
This was great! My first batch just seemed really thin/misshapen and wasn’t as hole-y as yours, so you have any advice? Still tasty!
Cara Wainer says
Oh my days, this is the perfect french baguette recipe! I've actually used this recipe to make a loaf without the resting, it works well. However today I decided to do the whole process and thank god I did, we have devoured one each tonight! So pleased. Thank you!
Lauren says
I am not one to ever leave reviews, but this was amazing. I have never had french baguettes this amazing. The recipient confused me a bit but if you follow it to the best of your ability it turns out amazing, I think it’s pretty hard to mess up. I have tried several other recipes and none of them have turned out like this. Definitely recommend, it’s perfectly crispy on the outside and super soft on the inside (like Panera’s). Do not skip any steps, and be careful moving the dough to the pan. Amazing!
Orysia says
Made this recipe about 5 times in the past week an a half and it is great love the bread my only question is how do you keep it soft after 2 days
Katarina says
Hi just wet it a little and stick it in the microwave!
lís alberts says
spray water on it and put in a preheated toaster for 3 minutes or so. Not in the microwave as it would soften the loaf inside and outside and then quickly rock-harden it as it is cooling down.r
Arlaina says
Just tried this recipe They came out absolutely PERFECT! THANK YOU! they will be the perfect accompaniment to my Cajun shrimp skillet with a buttery stout sauce for dipping!!!!
Karena Sherlin says
So easy and so good! I followed the recipe exactly (almost, I used rolled up foil for dividers in the last rise) and ended up with crusty, crunchy, chewy soft bread. I made a really good cioppino, but the bread stole the show. Definitely making again, and already shared the recipe with my Facebook food group!
Linda Barnes says
Brilliant recipe, thank you so much, the best baguette I’ve had outside the best in France!! They look exactly like the picture and taste delicious, lovely open texture and really crisp crust, Followed recipe exactly and used a baguette tray
Samantha says
My go-to recipe. I make this over and over and my family devours it. It’s hard to find a good same-day baguette recipe and this one knocks it out of the park
Jacqueline says
What did I do wrong? They were cooked through, a little crispy on the top, but quite soft on the bottoms! Not baguette texture at all. I sprayed them and put the pan of water in the oven...
Denise says
I was having the same issue. I increased the oven temp to 475, baked them for 15 minutes, then dropped the temp to 425 for another 10 minutes. They came out singing and beautiful crispy outside. I might even reduce the end time to 9 minutes, but all in all, this is a great recipe. I make these quite often.
tracey mcrae says
Do you leave the pan of water in oven while cooking??
Victoria Garrett says
Yes, you would leave the pan of water in the oven on a lower rack than the one you are baking the bread on. This allows the water to turn to steam which creates the crispy crust on the outside.
Shannon Griffin says
I absolutely love this recipe! I have really gotten into baking bread the last 2 years and have tried many recipes! Ever since I can upon this one it has become my go to!!! I have even gotten so comfy with it that I have started using part whole wheat four! My kids and I are baking 8 baguettes and homemade butter to take to church tomorrow for Easter with homemade butter and giving to several members of congregation! Thank you for sharing this! Blessings ❤️
Michael says
I’ve been baking a long time, these baguettes are my new go-to for quick, delicious, authentic bread for every day dining. I swap out 1/3 of the flour for white whole wheat and the result is as wonderful with a bit more country. They freeze well too. LOVE this recipe, thanks Aberdeen!
Melissa Davis says
I have tried two different recipes for baguettes. This one looks hopeful. Quick question, do you heat up the oven and put the boiling water in at the same time? Or do you let the oven make the water boil while its heating up? The last recipe I tried the bottom of my baguette was soft. Help?
M says
I think u just put the water in when u preheat the oven bc the whole point is to create steam to make the bread crispy
NN says
Should I refrigerate it after the fourth fold? If so, how long?
NN says
idk if refrigerating will even help but i think it will help with flavor?
Becca says
This recipe is perfect! I do tend to refrigerate the dough overnight when I have time though, then allow a 90 minute rise before baking, after forming the baguettes. I've also found that even at 450°, I need at least 10 additional minutes for proper browning and for the dough to be cooked all the way through. Could that be affected by altitude?
Under "Bake the baguettes" step 4, can you please clarify what you mean by rotating halfway through? Do you mean you rotate the whole baguette tray, or do you mean turn each baguette over so that the bottom is now on top?
Aberdeen says
Thank you so much! Yes it could definitely be affected by altitude, among other things like humidity, temperature of the air...baking times are dependent on so many factors, sometimes just down to the type of oven you have and how well it heats!
Yes I will absolutely fix that. I'll update the recipe to state that you rotate the baguette tray (not turning each baguette over). Thank you for bringing this to my attention!
Kimberly says
Made this tonight. It came out looking nothing like the pictures above. Followed each step in the recipe. Still tasty tho.
Lucy says
This is the second recipe I've tried making baguette - the first was Savor's easy baguette recipe and it was just all wrong. I found this and had more success when it came to smooth dough, a chewy but not gummy end product and truly delicious flavor. My baguette didn't brown though at all. I put a sheet pan of boiling water in my lower rack and sprayed the top of the dough right before going into the oven. Also I don't have large air pockets like your pictures show...any help here? This is a step in the right direction for me but want to master it! Thanks!
froijfr says
That is frequently the yeast, either a poor quality yeast or more commonly using instant yeast over active yeast. Check to see if your yeast is "instant rise" or similar. You want something like Fleischman's active dry yeast.
Yolanda says
Just made these today and they were delicious. They didn’t get as dark, but they are delicious! Will definitely be making these again.
A says
Hi, can i use fresh yeast? And if so, what do i need to change for it to work with fresh yeast? I cant find active yeast anywhere, only instant or fresh. Thanks!!
Terri says
I put boiling water in a pan on bottom shelf, sprayed the oven when I put them in at 450 degrees. Not as crispy a crust as I thought when I brought them out. Will they crisp up when cooled? I can never wait that long to eat them
Terri says
I put an 8X8 pan of boiling water on the second shelf of the oven. Should I have put a larger pan with shallower water to get them to crisp up better?
Ruth says
I don't know, but I have to use much more water to get a sticky, shaggy dough... When I only use 1 cup, plus the 1/2 cup, the dough is very dry. Otherwise it's a good recipe.
Lorry Norton says
Can this recipe be used to make a regular sized loaf of bread?
Christina Hill says
This is my second time making these so I had to leave a little comment saying that not only do I appreciate the simplicity of the directions but the quality of the overall bread is just beyond me. This bread recipe makes me feel like I've been an undercover baker my whole life... I love baguettes and I love.that I can make them myself now, thank you!
Laura says
For a one day proof bread , this is the best bread I’ve baked. Absolutely delicious!!! Thank you Aberdeen for the wonderful recipe.
My oven did take 30 bake time, but the crust was wonderful.
Aberdeen says
You're so welcome 😊.
linda says
I love it the best bread I ever had.
I'll bake this every day now and triple the recipe.
Ken says
The dough coiling method works beautifully and makes great dough. I find 3-1/2 cups flour makes 3 baguettes. This is my go to method and I want to try sourdough yeast as the bread needs something more = X factor. Thank you!
Aberdeen says
Sourdough yeast is a great idea! You're very welcome ☺️.
lisa says
time consuming to make but very easy for beginners and i never do well on making breads but this one turned out perfectly!!
Jennifer F. says
The bread was delicious. However, the recipe should have specified (for people like me) NOT to use a glass pan in the oven to pour the boiling water into. My pyrex casserole dish exploded when I did that.
jen Z says
Jennifer, it warped my aluminum Nordic Ware pan, too. Just too much for them to splash water into it when it's that hot. 🙁
Mike says
Good point on the steaming vessel. I use a cast iron skillet for this. Also, as a reminder if your oven has a window make sure to cover it with a towel before you pour the water
Amanda says
I made this recipe for the first time and it was simple (though time consuming) and absolutely delicious!! My nephew thought I’d bought the baguettes from a French boulangerie and my daughters said they were better than the ones we ate in Paris recently!!
Bea says
This is my favorite recipe for baguettes. My husband does not enjoy crusty bread and even he keeps going back for more.
I am wondering if I can put the shaped baguettes in the fridge, then get out before baking them? I would love to bring these fresh to a gathering with friends, but I work all day and I can't make these during the day, so I wondered if making them the day before (when I am off work) would work, and then I could leave them in the fridge overnight and for most of the next day. Would this work?
Elvie says
This recipe is amazing and totally idiot proof. I've made this every week for four weeks and I've screwed something up each time and it still comes out amazing. Once I got interrupted and one of the resting periods was 1.5 hours instead of 45 minutes, once I forgot to use water in the oven to steam them, once I left my husband to babysit them in my broken oven and he didn't realize you have to fiddle with the temp so he baked them at 300 for 45 minutes and once I got interrupted before I could bake them and had to put the fully formed baguettes in the fridge before I bake them.
Every time they still turned out delicious (if a little pale baked at 300...). This makes great sandwich bread, it has a wonderful crunch and texture without being so tough you can't bite through the sandwich. I'm going to make this recipe forever!
Rachel says
I've been making simple, straightforward loaves of bread for several years, but I always wanted to attempt a crusty French loaf. I'll admit, this recipe overwhelmed me the first time with all of the resting steps, but after the first time I realized it sounded more complicated than it really is. Now I make this recipe at least once a week, and my family loves it! We make it the day ahead of our homeschool field trips so we can use it for sandwiches, and wow does it make great sandwich bread! I've adjusted my cooking time and I use my convection fan for part of the cook time so that I've gone from pale loaves to much browner, crispier loaves. And my biggest suggestion is writing down each of the rise/folds on a stick note, and crossing them off as you complete them so you don't lose track during the process. Thank you for this recipe, it is delicious!
Kara says
Love this recipe! I’m on my second time making it and I’m going to keep at it until I feel like I’ve perfected it.
Just to confirm something my non-baking brain may not be understanding correctly: you rest for 45 minutes after mixing, then in the next step (3) there are 4 full 45 minute rests, making for 3 hours 45 minutes of resting before the rests during shaping?
Suzanne says
I have been trying to proof my new yeast on this recipe 4X today trying different things and trying to figure out why it doesn’t proof. I almost drove to the store and bought a new bottle.
Then I consulted my trusty Bon Apetit cook post which reminded me …
YOU HAVE TO ADD SUGAR to get the yeast to proof. I’m SO aggravated to have wasted over an hour messing around with this recipe!
I want to know if this was an oversight or how in the world you were able to get your yeast to proof, as this recipe suggests, without sugar?