This classic French Baguette recipe uses 4 simple ingredients to make long loaves of crusty bread that have a tender and chewy inside! Perfect when paired with butter, jam, or cheese!
This French Baguette is a great bread recipe to make if you’re just starting out or are craving homemade bread that comes together quickly! With only a little over 30 minutes of hands-on time, pantry staple ingredients, and zero kneading required this just may become your favorite bread recipe altogether!
A French Baguette is a delicious, chewy bread that you can enjoy in so many different ways! Serve it alongside Soup and salads, with a roast dinner, make your favorite French toast with it, or even homemade Garlic Bread!
Or simply have a slice and devour it the classic way, with a layer of butter, jam, or Nutella! No matter how you choose to eat this bread there’s no doubt you’ll fall in love with everything about it from the ease of making it, the aroma that fills your home as you bake it, and all the ways you can eat it up!
French Baguette Ingredient Notes
Homemade bread has never been so easy to make! All you need are four easy ingredients for this baguette bread recipe: active dry yeast, warm water, all-purpose flour, and salt!
There are also some handy kitchen tools that would be helpful to make this French Baguette! But just like the ingredients list, this list is short and sweet as well!
- Baguette Pan – These baking molds allow for perfectly long and crispy bread! Just be sure to place the loaves seam side down in the trays. However, a Baguette pan isn’t absolutely necessary, you can also use a baking sheet with parchment paper or even a baking stone. The loaves will come out more free-formed but will still taste just as great!
- Bench Scraper – This allows you to carefully scrape the dough off the lightly floured surface after cutting it and transferring it to your sheet pan. You could also use a sharp knife for this, just be careful!
How To Make French Baguette
- Dissolve the yeast with warm water until it bubbles.
- Combine the flour and salt in a large bowl.
- Stir the yeast mixture into the flour mixture until no flour patches are visible.
- Cover and let the dough rise in a warm place until it’s doubled in size and then preheat the oven.
- Cut the dough into three even pieces and then place it on your baguette pan.
- Place an oven-safe bowl on the lower oven rack and place the baguette pan on the middle rack. Bake the baguettes until golden brown!
Helpful Proofing Tips!
Getting your dough to rise is easy as long as you have a warm spot in your home! But sometimes we need to give the dough a little help and create an atmosphere that will successfully allow the dough to double in size. Here are some tips I’ve found to be helpful!
- Some ovens have a “proof” setting, if yours does you can easily use that!
- With the dough in a lightly oiled bowl, place it in a warm spot in your home and cover it with a damp cloth.
- Place a baking dish with boiling water on the bottom rack in the oven below the dough and close the oven door.
- Heat up your oven for five minutes, shut it off, and place the bowl of dough in it.
- Another easy way to get your dough to rise is by covering a heating pad with a towel, setting it to low, and placing the bowl of dough on top!
- You can even proof the dough using your crockpot! Fill your crockpot with water, set it to low, and flip the lid over. Then place a towel on top of the upside-down lid and place the dough bowl on it.
How To Store French Baguettes
You can place the bread in a plastic bag, squeezing out the excess air, or wrap it tightly in foil or plastic wrap. The bread will then last for 2 to 3 days stored at room temperature.
This bread also freezes really well! Once baked and cooled place in it an airtight freezer bag, removing the excess air, and store in the freezer for up to 3 months.
To unthaw, take the loaf out of the bag and place it in the oven at 325 degrees F. Bake until the bread is soft and warm in the middle.
Switch It Up!
For different tasty variations of this French Baguette try adding olives, sundried tomatoes, or seeds!
Can I Make This Bread Ahead Of Time?
Yes, you can make the dough and place it in the refrigerator overnight. When ready the next day, just continue on from step 5 from the recipe instructions.
You can’t beat adding homemade bread, rolls, or biscuits to any meal of the day! Try another one of my favorite bread recipes that I’m sure you and your family will love!
- Homemade Bread – The best fluffy, tender bread recipe complete with step-by-step instructions, tips, and photos!
- Cheddar Drop Biscuits – Savory, buttery biscuits made with cheddar and Colby jack cheese!
- Perfect Yeast Rolls – Delicious, pull-apart dinner rolls just like your grandma used to make!
- Ice Cream Bread – Only two ingredients with zero kneading required for this lightly sweet bread!
- Easy Homemade Brioche – Rich, buttery bread that’s absolutely perfect for using to make french toast!
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- Combine the yeast with the warm water until it has totally dissolved and bubbles.
- In a large bowl, combine the flour with the salt together.
- Add the yeast mixture to the flour mixture and stir with a wooden spoon until no flour patches are visible.
- Cover and let proof for 90 minutes in a warm area or until dough has at least doubled in size.
- Preheat the oven to 475°F and place the dough on a floured surface and cut into three even pieces.
- With the help of a bench scraper place it in your baguette pan.
- Place an oven-safe bowl on the lower oven rack. Place the baguette pan on the middle rack and bake for 20 to 25 minutes until golden brown.
- The dough is very soft and sticky you won’t be able to form it with your hands.
- Don’t knead your dough and handle carefully to not destroy the air bubbles that have developed.
- The water in the bowl will heat up and cause steam which makes the bread crispier outside and fluffier inside.
- Variations/how to switch it up You can add olives, sundried tomatoes, or seeds to make different tasty versions.
- Can I make this ahead? Yes, you can prepare the dough and keep it in the fridge overnight. Go on with step 5. Can I make more to feed a crowd? Sure, just double or triple the ingredients and bake in batches or using more baguette pans.