Authentic French Baguette Recipe

Bread makes every meal a little bit better and complete! The next time you need bread in your life, try these incredible bread recipes: Rolls, Homemade Bread, and Garlic Bread.

Easy French Baguette Recipe

Nothing beats the smell of fresh-baked bread! And this French baguette recipe is so easy, all it takes is time, and you can have fresh bread at your fingertips. This loaf will have the signature crusty outside with the perfect soft, chewy inside you would come to expect from French bread. Using a water pan in the oven will give it the perfect crust, and letting it prove overnight, or all day will allow the inside to be perfect. You may never grab a loaf from the store again! This French baguette will taste so much better! One of the best things about a French baguette is that the structure is such that you can slice it while it’s still warm. Let it cool for 5-10 minutes then slice into it and slather it with butter or your favorite toppings. Homemade Jam, Cinnamon Honey Butter, or toast it and turn it into some of the best Bruschetta ever! Dip this French baguette in some gourmet olive oil and cracked pepper or just eat it plain. You can’t go wrong, any way you eat it! This French Baguette is so luscious, your whole family is going to love this, you have to try it!

Ingredients for Homemade French Baguette

With just 5 ingredients this is one of the easiest bread recipes to make! These pantry staple ingredients are the perfect combination in this French baguette bread. Find the exact measurements in the recipe card below.

All-purpose flour: This is a good, sturdy bread flour, perfect for the French baguette. Water: Mix with the flour to create the dough. Salt: This will give it flavor, so be sure to put it in; otherwise, your dough will taste bland and unappealing. Active dry yeast: This gives the bread its rise, and using active dry yeast gives you more control over the proofing process. Honey: Honey not only gives the bread a touch of sweetness but also feeds the yeast and gives it a nice rise.

How to Make an Authentic French Baguette

The overnight proof lets the yeast really develop into a fabulous taste and texture. French baguette is a favorite recipe that goes well with so many family meals or eating it all on its own!

Make the Dough

Rise the Dough

Shape and Final Rise

Bake

Baking: If your oven won’t fit 2 pans at a time you can place one in the fridge right after shaping to slow the proofing down. Keep it in there until the first baguette is finished baking. Scoring: Use a really sharp knife to make the cuts in the dough before placing it in the oven. This will prevent the bread from bursting and ruining its shape. I have also used a sharp serrated knife with great success. Steaming the Oven: This is a crucial step to getting that signature crusty texture of a French baguette, so do not skip it. Place the cookie sheet in the bottom of the oven while the oven preheats, toss the ice cubes in as soon as you place the baguettes in and close the door immediately. You need to get that steam on the loaves within the first 10 seconds of baking or it will be ineffective. Do not use a glass dish for the steam. If you toss ice cubes into a glass pan that’s heated it can explode. Kneading: When kneading the dough, it should be wet enough that you need some flour to work it with your hands, but don’t use so much flour that it dries the dough out. I use very light dustings periodically to keep the dough from sticking to my hands and the surface too much.

Storing: This French loaf is easy to store. Wrap it loosely and keep it at room temperature for 2 to 3 days. If the bread becomes less crusty after a while, you can place it in a warm oven (200 degrees) for 5 or 10 minutes, and it should come out as good as new. Cool: Make sure the loaves are completely cooled before wrapping them in a bag, or the bread will sweat. Freeze: Make a double batch and then freeze some loaves for a later date. Wrap the completely cooled loaves in plastic wrap and then in foil. Keep in the freezer for up to 3 months. Let it thaw at room temperature. To bring back its crustiness, place in a warm oven for 5-10 minutes till you bring back that crusty goodness you love. You can also slice the bread before freezing. Place it in a freezer-safe bag, and then remove just what you need. Toast the bread in a toaster for ultimate crunch and flavor.