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Homemade Baguette

Homemade Baguette: Bake Bakery-Quality Bread at Home

Elevate your baking with this Homemade Baguette recipe, achieving bakery-quality bread right in your kitchen.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Optional Cold Fermentation 12 hours
Total Time 13 hours 55 minutes
Servings: 2 baguettes
Course: Dinner
Cuisine: French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Substitute bread flour for chewier texture
  • 1.5 teaspoons Salt Sea salt preferred for unique flavor
  • 2 teaspoons Sugar Reduce for less sweetness
  • 2 teaspoons Active Dry Yeast Ensure freshness for best rise
  • 1.5 cups Warm Water Temperature around 110°F (43°C)
For Dusting
  • 1 cup Cornmeal or Flour Prevents sticking, parchment paper also works

Equipment

  • mixing bowl
  • Stand mixer
  • baking sheet
  • wire rack
  • sharp knife
  • Shallow Pan

Method
 

Step-by-Step Instructions for Homemade Baguette
  1. In a large mixing bowl, combine all-purpose flour, salt, and sugar.
  2. Dissolve the active dry yeast in warm water and pour into dry ingredients, stirring until a shaggy dough forms.
  3. Transfer the shaggy dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
  4. Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled, about 1 to 1½ hours.
  5. Refrigerate the risen dough overnight for 8–12 hours for optional cold fermentation.
  6. Gently deflate the risen dough, divide into two pieces, shape into rectangles, and roll into long, thin ropes.
  7. Place shaped baguettes seam-side down on a baking sheet dusted with cornmeal, cover, and let rise 45–60 minutes.
  8. Preheat your oven to 475°F (245°C) about 30 minutes before baking.
  9. Score the baguettes with a sharp knife before placing in the oven, and bake for 20–25 minutes until golden brown.
  10. Transfer baked baguettes to a wire rack to cool completely before slicing.

Nutrition

Serving: 1baguetteCalories: 250kcalCarbohydrates: 50gProtein: 8gFat: 1gSodium: 300mgPotassium: 100mgFiber: 2gSugar: 1gCalcium: 1mgIron: 10mg

Notes

Ensure thorough kneading for the best texture and don't forget the steam for a crisp crust. Allow baguettes to cool completely before slicing to maintain airy crumb.

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