Homemade Baguette
This homemade baguette recipe makes two golden loaves with a crisp crust and a soft, chewy center. A simple yeast dough, two rises, and steam in the oven turn everyday ingredients into bread for soups, sandwiches, and sharing at the table.
Pair it with a nice roasted tomato pepper soup or use it as a base for your homemade sandwiches!
This is a straightforward, same-day version made with all-purpose flour and instant yeast. Plan for the rising time as well as mixing and baking, and use the dough’s appearance to guide you- your kitchen temperature affects how quickly it rises.
Like making breads and homemade essentials from scratch? Try my egg white wraps and homemade biscuit dough recipes.
Quick Look: Homemade Baguette
- 🔪 Prep time: 20 minutes, plus about 90 minutes rising
- ⏲️ Cook time: 30–45 minutes; about 2 hours 20 minutes to 2 hours 35 minutes overall, plus cooling
- 👪 Servings: 2 baguettes
- 📋 Main ingredients: All-purpose flour, instant yeast, water, oil, salt, and sugar
- ♨️ Cooking method: Mix → rise → shape → rise → score → bake with steam
- ⭐ Difficulty: Moderate
- 🥣 Serving ideas: With soup or as a sandwich base. I like using it to make Cretan Dakos sometimes as well!
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What's So Great About the Recipe?
- Simple ingredients: The dough uses pantry basics and instant yeast to make two loaves from one batch. Serve one now and freeze the other once cooled.
- No special baguette pan: Shape the loaves by hand and bake on a lined baking sheet.
- Plenty of serving options: Slice for the dinner table, split for sandwiches, or toast and serve with hot tomato oil for dipping.
Recipe Ingredients
All-purpose flour: Gives this version its structure. Measure carefully and keep extra flour for the work surface to a minimum.
Instant yeast: Mixes directly into the dry ingredients. Check the expiry date and store the packet as directed.
Oil: Adds a little richness to this version of the dough.
Salt: Seasons the bread. Mix it through the flour so it is evenly distributed. I like using an infused salt like my homemade herb salt sometimes.
Sugar: Adds a small amount of sweetness to the dough.
See recipe card for quantities.
Substitutions & Variations
- Smaller loaves: Divide the dough into smaller portions for sandwich rolls. They will bake faster, so start checking earlier.
- Toasted slices: Bake the loaves as written, then slice and toast for crostini.
- Add herbs: Mix in some fresh herbs of your choice (thyme and rosemary are great) or use a mixed herb seasoning to add more flavor to the baguette dough.
How to Make Homemade Baguette
Step 1: Combine the all-purpose flour, instant yeast, salt, and sugar in a large mixing bowl.
Step 2: Add the oil and gradually pour in warm water, stirring as you go to moisten the flour.
Step 3: Bring the mixture together into a slightly moist, shaggy dough. Cover the bowl so the surface does not dry out.
Step 4: Leave at room temperature for about an hour, or until the dough has almost doubled in size. Allow extra time in a cool kitchen if needed.
Step 5: Turn the risen dough onto a lightly floured surface. Gently work it with your hands to smooth it without adding lots of extra flour.
Step 6: Gather the dough into a large ball, ready to divide.
Step 7: Use a dough scraper or knife to divide the dough into two equal portions.
Step 8: Roll each portion into a cylinder. Pinch the seams and ends firmly closed, then place seam-side down on a parchment-lined baking sheet.
Step 9: Cover and let the loaves rise for another 30 minutes. Meanwhile, preheat the oven to 450°F (230°C). Score the risen loaves with a sharp knife or bread blade just before baking.
Step 10: Bake with an oven-safe metal pan of hot water on a lower rack to create steam, taking care around the hot water. Bake for about 30–45 minutes, until deep golden brown. Transfer to a rack and cool before slicing.
💭 Top Tip
Let the dough tell you when it is ready. The first rise should leave it noticeably expanded and nearly doubled; rushing ahead simply because an hour has passed can give you dense bread.
Tips & Tricks to Nail the Recipe
- Avoid adding too much flour: A little tackiness is normal. Use only enough flour on the counter to make the dough manageable. I always keep this in mind when I'm making my bullet naan.
- Seal the seams: Pinch the shaped loaves closed and place the seam underneath so they hold their shape.
- Score just before baking: Use a sharp blade and a confident, shallow cut rather than sawing through the dough.
- Choose an oven-safe steam pan: Use a metal pan suitable for the temperature, and keep your hands and face away from escaping steam. Avoid pouring water onto hot glass.
- Cool on a rack: Give the center time to set before slicing; cutting very hot bread can leave a gummy texture.
How to Serve Homemade Baguette
Slice the baguette and serve alongside garlic mushroom soup, marry me chicken pasta, a side with French onion soup chicken or lemon Parmesan lettuce salad.
Split it lengthwise for breakfast sandwiches made using sheet pan eggs, or toast thin slices for cheese, spreads, and savory toppings.
I love crisping up some baguette slices and serving it with my Bruschetta dip or my favorite marinated olives and feta. Day-old baguette also works well for croutons (like my Parmesan croutons) or homemade breadcrumbs.
Troubleshooting and FAQs
The yeast may be old, the water may have been too hot, or the room may be cool. Give the dough more time in a comfortably warm spot and look for expansion before shaping.
A moist dough can be tacky. Lightly flour your hands and work surface and handle it gently. Adding lots of extra flour can make the bread dense.
The bread may need more baking time, or it may have been sliced before cooling. Look for the deep golden color described in the recipe and let the loaves cool on a rack.
It is best on the day it is baked. Once fully cooled, keep it at room temperature in a bread bag for a day or two. A paper bag helps preserve the crust; a sealed bag softens it. Freeze for longer storage.
Yes. Cool completely, wrap well, and freeze whole, in sections, or sliced for up to two months for best quality. Thaw what you need and warm briefly in the oven to refresh the crust.
More Essentials to Scratch-Make
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Homemade Baguette
Ingredients
- 3.5 cup all purpose flour
- 2 teaspoon instant yeast
- 1 teaspoon sugar
- 2 tablespoon oil
- 1 teaspoon salt
Instructions
- In a large mixing bowl, combine the all purpose flour, salt, sugar and instant yeast.
- Add the oil, then pour in warm water gradually while mixing, just until a slightly moist, shaggy dough comes together.
- Once you have a slightly moist, shaggy dough, cover and set it aside at room temperature.
- Let it rise for about an hour, or until it has almost doubled in size.
- Transfer to a floured surface and gently work it with your hands to smoothen it out.
- Roll the dough into a large ball.
- Divide into 2 equal halves.
- Roll one of the halves into a cylinder, pinching and sealing the seams and edges tightly. Do the same with the other half too.
- Transfer both the cylinders to a baking sheet lined with parchment paper, cover and let them rise for another 30 minutes. Score using a sharp knife.
- Pop them in an oven preheated at 450°F (with a pan filled with hot water at the bottom to create steam) and bake for about 30-45 minutes or until the baguettes have a deep, golden brown color.
- Remove, cool, slice and serve.
Notes
- Use fresh instant yeast and warm water, not hot, to help the dough rise properly. Water that is too hot can damage the yeast.
- Add the warm water gradually until a slightly moist, shaggy dough forms. Avoid adding too much extra flour, as this can make the baguettes dense.
- Let the dough rise until almost doubled in size. Rising times may vary depending on the temperature of your kitchen.
- Pinch the seams and ends of the shaped baguettes firmly and place them seam-side down on the baking sheet.
- Score the loaves with a sharp knife or bread blade just before baking to allow them to expand evenly.
- Place an oven-safe metal pan of hot water on the lower oven rack to create steam, which helps develop a crisp, golden crust.
- Allow the baguettes to cool on a wire rack before slicing to prevent the centers from becoming gummy.
- Homemade baguettes are best enjoyed fresh. Store at room temperature for 1–2 days or freeze for up to 2 months.
