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Easy, Authentic French Baguette at Home

Mar 01, 2018 3 comments
Easy, Authentic French Baguette at Home

There are many baguettes recipes available, but most are complicated and can't produce consistent results. So we set out to create a dead simple, foolproof  recipe while achieving our focus on consistency, taste and flavor. Our goal is to have beautiful golden brown, crispy crust on the outside, with a good balance of chewy and soft on the inside. And most important of all, it must be extremely flavorful. Give our recipe a try and let us know what you think!

No special ingredients, no poolish, no special skills... just basic ingredients, basic tools and some patience!


This recipe is intended for bakers of any level. It is geared toward people who love baguettes regardless where their baking skills may be. First, please read through the entire recipe once, word by word. Watch supported videos at the end if you need. Then proceed. 


  • Very large bowl or 5 Qt KitchenAid Stand Mixer
  • Whisk
  • Bread lame, preferably Saint Germain Bread Lame
  • Large rectangular pizza baking stone
  • Cooling rack
  • Kneading board or flat surface
  • Dough scraper
  • Small pan to hold water for steaming
  • Spray bottle filled with clean water
  • Digital kitchen scale 



  • Servings: 3 baguettes
  • Preparation time: 15M
  • Baking Time: 20M
  • Total Time: 8H 30M
  • Difficulty: Easy



  • 20.25 oz all-purpose flour (weight)
  • 12 oz water (room temperature, by weight)
  • 1.5 tsps salt
  • 1 tsp active dry yeast
  • 2 tsps diastatic malt



STEP 1 - Mix Dry Ingredients

Add flour, salt, yeast, and diastatic malt to the large bowl (or stand mixer bowl, if using). Mix well with a whisk.

STEP 2 - Knead the Dough

Option A - If using stand mixer (preferred): With dough hook attached, turn machine on LOW ("speed STIR") and slowly add in water, mix till combined, about 1 minute. Then increase to "speed 2" and continue mixing for about 10 minutes. Stop, take dough out onto kneading surface and knead by hand for an additional 1 minute. (Hand kneading can be done directly in the bowl if done skilfully, otherwise take dough out to a kneading board).

Option B - If no stand mixer available, using hands only: Make a well in middle of the flour, add water into the well, blend in the flour until combined and start kneading by hand. Once combined and a minute into kneading, feel the dough and make sure it is soft and a bit wet. Continue kneading by hand by for a total of 5 minutes. This is not difficult. If you don't have a stand mixer, it is totally fine to use this option.

STEP 3 - Proofing the Dough

Place dough in the big bowl, cover the entire bowl air-tight inside a plastic bag (a clean, new trash bag would work), and allow to rest for 8 to 10 hours at room temperature, but not longer. Don't shorten the wait's worth it! It's the secret why your bread would taste so much better than most.

STEP 4 - Shape the Baguette

On kneading board, dust lightly with some flour, cut the dough into three equal parts using dough scraper and shape the baguette.

One piece at a time, pat down dough to 3.5" x 6” rectangle, then:  
a. Along the longer side, fold the upper third part of the rectangular dough toward the bottom third. Press down the folded section with your palm to flatten.

b. Along the longer side, fold the bottom third toward the top, press down with your palm to flatten.

c. Along the longer side, fold the dough in half and seal the edges with your fingers.

Roll the dough back and forth starting from the center towards the end until it is about 18 inches long. Leave the baguette shaped dough on the kneading surface, seam side up with ample space between them.

Cover with plastic bag and let it rest for another 30 mins when it doubles in size. While waiting, place baking stone on SECOND lowest rack, and heat up the oven to 500 degrees. 

NOTE: It is important to immediately heat the oven with baking stone inside while waiting for the dough to rise, as it takes time for the stone to reach necessary temperature.

STEP 5 - Score the Dough 

Turn the dough over, seam side down, hold the lame at 30 degrees angle and make three quick slashes on the dough.

STEP 6 - Get Shaped Dough into Oven and LOWER temperature

Add 1/2 cup of water into the small rectangular pan (or rimmed baking sheet) and place on LOWEST rack (below baking stone). Working quickly, one at a time, using baguette transfer peel to move the 3 shaped dough directly onto the baking stone (scored side up), spray water all over the dough, close oven, and immediately lower temperature to 425F. Bake for ABOUT 20 minutes until golden brown. (Set timer to 18 minutes and monitor while door remained closed). 


  • Purpose of rectangular pan is just to hold water for steaming.
  • Be careful not to spill water onto your glass oven door in this step.

STEP 7 - Getting Baguettes Out of Oven onto Cooling Rack

Turn off oven, keep over door crack open at about 2 inch and wait for 3-4 minutes, then open door completely and transfer baguettes to cool off on a wired cooling rack. This wait helps to improve the crust on the baguettes.

-- Download recipe in PDF -- 



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  • Thank you for the amazing recipe! It makes the best tasting baguettes ever!

    Linda S. on

  • Looking great. I can’t wait to try it myself.

    Chris Van Slambrouck on

  • Really great recipe thankyou.

    Chris chapman on

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