Homemade French Baguette Recipe | Walking on Sunshine (2024)

You only need four ingredients, well five if you count the salt, to make this crispy loaf of Homemade French Baguette Recipe. Crispy, crunch on the outside, yet tender and chewy on the inside.

The perfect combination for a classic bread recipe. Let me show you how you can enjoy this side dish recipe in just about an hour.

Baking homemade bread is easy and I'm a little embarrassed to say we devoured this Homemade French Baguette bread in one night...yes, both loaves.

I served it with my Homemade Beef Barley Soup recipe. On the side, I made my Homemade Garlic Butter to use.

Food Nanny Baguette

I found this originial recipe from The Food Nanny on Instagram. I've adjusted a few different things like the dough raising time, but it's still her recipe I'm sharing today.

What is a French Baguette?

A French baguette is a long, thin loaf of bread that has a crisp crust. It's of French origin and the dough is usually lean. They're crunchy on the outside and chewy on the inside.

More Homemade Bread Recipes

• Homemade Bagels
• Italian Bread
• No Knead Bread Recipe

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Main Ingredients Needed

This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.

• 1 ½cupswarm water105 - 115 degrees ; divided
• 1 ½tablespoonactive dry yeast
• 2teaspoonsugar; divided
• 2 ¾ to 3 ¼cupsbread flour
• 2teaspoonssalt

Step-by-Step Directions

Step 1 | How to Proof Yeast

• Use a thermometer to make sure the water temperature is between 105 and 115 degrees before adding the yeast.
• Add one teaspoon of sugar to help the yeast grow.
• Cover the bowl of water and yeast with a small plate to trap the warmth from the water inside. This will help the yeast to proof correctly.
• In the bowl of your Kitchen Aid Mixer, blend the flour, salt and the other 1 teaspoon of sugar.
• Add the yeast mixture.

Step 2 | Add the Flour

• Gradually add the remaining cup of warm water; slowly until the dough starts to form a ball and pull away from the sides of the bowl.
• Set a kitchen timer for 5 minutes and allow the machine to knead the dough adding a little bit of flour if the dough looks too sticky. Turn the dough out onto a floured board and shape it into a ball.
• Place the ball into a lightly oiled bowl and cover with a clean dishtowel. Let the dough rest in a warm environment for 30 minutes.

Step 3 | How to Shape the Dough

• Punch the dough down and turn it out onto a floured surface.
• Divide the dough in half and shape into the shape of a baguette or a long log; about 14 inches long.
• Grease a baguette pan with non-stick cooking spray and place the loaves in the baguette pan.
• Cover with a dishtowel and place in a warm area to rise for about 30 minutes.

Baking Tip: If you don't have a baguette pan, don't worry! Place the shaped loaves on a baking tray lined with parchment paper.

Step 4 | Baking Instructions

• Preheat the oven to 450 degrees while the dough is rising.
• Place an oven-safe pan on the bottom rack of the oven and fill with water. This will create steam while the baguettes bake.
• Using a sharp knife, score the dough down the center just before baking.
• Bake in a 450 degrees for 15 minutes.

Step 5 | When is Bread Completely Baked

• Homemade bread is completelyl baked when the loaves are golden brown.
• You should also be able to tap on them and hear a hollow sound.

Baking Tips

• Always make sure the yeast is probably proofed before adding it to the flour. If it isn't bubbly, don't use it. Start over.
• Place a baking dish on the bottom rack of your oven that is ¾ quarters filled with water. This will create steam in the oven while the baguettes bake and help get that nice crispy crust.
• If the baguettes soften while sitting out on the counter, you can quickly "crisp" them up by placing them back in a hot oven directly on the baking racks for about five minutes. Watch them closely so they don't overcook!
• Never store leftover baguettes in a plastic bag or plastic container. Try to store them wrapped in parchment paper or even an brown paper bag.

Storing Tips

• Store any leftover bread wrapped in parchment paper or a brown paper bag.
• Do not store the bread in plastic bags or a plastic container.

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Homemade French Baguette Recipe

Yield: 2 loaves of bread

Prep Time: 15 minutes

Cook Time: 15 minutes

Rise Time: 30 minutes

Total Time: 1 hour

Crispy, crunch on the outside, yet tender and chewy on the inside. The perfect combination for a classic bread recipe.

Ingredients

• 1 ½ cups warm water 105 - 115 degrees ; divided
• 1 ½ tablespoon active dry yeast
• 2 teaspoon sugar; divided
• 2 ¾ to 3 ¼ cups bread flour
• 2 teaspoons salt

Instructions

1. Combine ½ cup of the water, the yeast and 1 teaspoon of sugar in a bowl. Stir to combine. Let the mixture stand for about 5 minutes or until it's bubbly.
2. In the bowl of your Kitchen Aid Mixer, blend the flour, salt and the other 1 teaspoon of sugar.
3. Add the yeast mixture.
4. Gradually add the remaining cup of warm water; slowly until the dough starts to form a ball and pull away from the sides of the bowl.
5. Set a kitchen timer for 5 minutes and allow the machine to knead the dough adding a little bit of flour if the dough looks too sticky.
6. Turn the dough out onto a floured board and shape it into a ball.
7. Place the ball into a lightly oiled bowl and cover with a clean dishtowel.
8. Let the dough rest in a warm environment for 30 minutes.
9. Punch the dough down and turn it out onto a floured bowl.
10. Divide the dough in half and shape into the shape of a baguette or a long log about 14 inches long.
11. Grease a baguette pan with non-stick cooking spray and place the loaves in the pan; seam side down. Using a sharp knife, score both loaves down the middle. Cover with a dishtowel and place in a warm area to rise for 30 minutes
12. Preheat the oven to 450 degrees while the dough is rising.
13. Place an oven-safe pan on the bottom rack of the oven and fill with water. This will create steam while the baguettes bake.
14. Using a sharp knife, score both loaves down the middle. Place the pan in the oven and bake for about 15 minutes or until they have a hollow sound when you tap them.

Nutrition Information:

Yield: 48Serving Size: 1
Amount Per Serving:Calories: 94Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 89mgCarbohydrates: 19gFiber: 1gSugar: 0gProtein: 3g

The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.

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This recipe has been updated since it first appeared in 2018 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!