There’s nothing quite like pulling a fresh baguette from the oven—the crackling crust, the warm, tender interior, and the aroma that makes the entire kitchen feel like a French bakery. While baguettes are often thought of as a challenge, I found that this version is surprisingly straightforward and wonderfully satisfying to make at home.

With just a few basic ingredients and some time for rising and resting, I can create baguettes that rival anything from a bakery. Whether I pair them with soup, slice them for sandwiches, or simply enjoy with butter, they’re always a hit.

Why You’ll Love This Recipe

I love this recipe because it delivers that classic French baguette experience without being overly complicated. It has a crisp, golden crust and a soft, chewy crumb, all from ingredients I already have in my pantry. The overnight fermentation gives the bread a deeper flavor and better texture, making the extra time completely worth it. Plus, it’s versatile enough to be dressed up with herbs or mix-ins like garlic or olives.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (about 110°F / 43°C)
Cornmeal or flour for dusting

Directions

Step 1: Make the Dough
I start by mixing the flour, salt, and sugar in a large bowl. Then, I dissolve the yeast in warm water and let it sit for 5–10 minutes until it’s nice and foamy. Once ready, I stir it into the dry ingredients until a shaggy dough forms.

I knead the dough by hand for about 8–10 minutes until it’s smooth and elastic—or I let my stand mixer do the work for 6–8 minutes on medium with a dough hook. Then I shape it into a ball, place it in a greased bowl, cover it, and let it rise until doubled in size, about 1 to 1.5 hours.

Step 2: Cold Fermentation
For deeper flavor, I transfer the dough to the fridge and let it rest overnight for 8–12 hours. If I’m in a hurry, I skip this step, but I always notice the difference when I let it ferment.

Step 3: Shape the Baguettes
Once the dough has rested, I let it sit at room temperature for 30 minutes. Then I divide it into two or three pieces, shape each into a rectangle, fold like a letter, seal the seam, and roll into 12–14 inch loaves. I place them on a parchment-lined baking sheet dusted with cornmeal and let them rise for another 45–60 minutes.

Step 4: Score and Bake
I preheat the oven to 475°F (245°C) and place a cast iron skillet or metal baking dish on the bottom rack to heat up. I make 3–4 diagonal slashes on each loaf, pour a cup of hot water into the hot skillet to create steam, and quickly shut the oven door.

I bake the baguettes for 20–25 minutes, until they’re golden and sound hollow when tapped. Then I let them cool on a rack—if I can wait that long before tearing into them.

Servings and timing

This recipe makes 2–3 baguettes, depending on how large I shape them. Each loaf serves about 4–6 people. The total time includes:

• 20 minutes prep

• 1.5 hours initial rise

• 8–12 hours cold fermentation (optional)

• 1 hour second rise

• 25 minutes baking

So I usually start this the day before and finish baking the next day.

Variations

I like to personalize this recipe with different flavors. Sometimes I knead in chopped fresh rosemary or thyme. Roasted garlic and chopped olives make a delicious savory version. I’ve also tried replacing one cup of the all-purpose flour with whole wheat for a slightly nuttier flavor.

If I don’t have a baguette pan, I get creative by shaping the loaves freeform on parchment paper or propping them between rolled-up kitchen towels wrapped in parchment.

Storage/Reheating

I keep leftover baguettes wrapped in a clean kitchen towel or paper bag at room temperature for up to 2 days. For longer storage, I freeze them tightly wrapped in foil or plastic, then place them in a freezer bag.

To reheat, I thaw at room temperature if frozen, then warm the loaf in a 350°F (175°C) oven for 10–15 minutes to revive the crust. Slices can also be toasted for quick use.

FAQs

How do I know if my dough has risen enough?

I check by gently pressing a finger into the dough—if the indentation springs back slowly and leaves a slight mark, it’s ready.

Can I skip the overnight fermentation?

Yes, but I find the flavor and texture improve significantly with the overnight rest in the fridge.

What if I don’t have a baking stone or steam pan?

I still get great results baking on a parchment-lined baking sheet and using a metal dish for steam on the oven’s bottom rack.

Why is my crust soft instead of crisp?

It might be due to insufficient steam or not baking long enough. I always ensure the oven is fully preheated and use a hot water steam method at the start of baking.

Can I make mini baguettes instead?

Absolutely. I just divide the dough into smaller portions and reduce the baking time to around 15–18 minutes.

Conclusion

This homemade baguette recipe brings that rustic, artisan bakery experience right into my kitchen. With its crisp crust, airy crumb, and rich flavor from slow fermentation, it’s the kind of bread that makes a meal feel special. Even though it takes some time, the process is rewarding and totally worth it. Once I started baking these at home, it became hard to settle for store-bought again.