Recipe

Easy Homemade Baguette

A simple, bakery-style baguette with crisp edges and a chewy center, made with everyday pantry ingredients and a straightforward steam method.

By Matt Campbell

•

4.8

A golden-brown homemade baguette with a crackly crust resting on a wooden cutting board on a bright kitchen counter

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Baguette bread is one of those foods that looks intimidating until you realize it is basically flour, water, salt, yeast, and a little patience. And patience, in this case, mostly means letting time do the heavy lifting while you live your life.

This is my go-to homemade baguette: crisp crust that sings when you tap it, chewy interior with those irregular holes, and a shape that feels charmingly imperfect in the best way. We are not chasing museum-level symmetry. We are chasing great sandwiches, soup dunking, and the joy of tearing off a hot end piece and “testing” it repeatedly.

Flour, instant yeast, salt, and a measuring cup of water arranged on a clean kitchen counter with a mixing bowl

Why It Works

Big flavor from a small ingredient list: A longer rise builds that lightly tangy, wheaty baguette taste without sourdough complexity.
Steam = real baguette crust: A simple pan of hot water in the oven helps the crust expand first, then set crisp and glossy.
Beginner-friendly shaping: You will learn the basic roll-and-taper method that works even if your loaves come out a little rustic.
Flexible timing: You can do a same-day bake or use a cold overnight rise for extra convenience and flavor.

Pairs Well With

Storage Tips

Day 1: Keep baguette cut-side down on a cutting board, or loosely wrapped in paper. Avoid airtight plastic at room temp, which softens the crust fast.

Day 2 and beyond: Slice and freeze. Put slices in a freezer bag and freeze up to 2 months.

To re-crisp: Run the whole baguette quickly under a thin stream of water for just a second or two (no soaking, you are only dampening the surface), then bake directly on the oven rack at 375°F for 8 to 12 minutes. For slices, toast or bake at 350°F for 5 to 8 minutes.

Best leftover move: Turn stale baguette into garlic bread, croutons, panzanella, or a quick French toast bake.

Common Questions

Why didn’t my baguette get crispy?

The two usual culprits are not enough steam or underbaking. Make sure your oven is fully preheated, add the hot water to the steam pan right after loading the bread, and bake until deep golden. If it looks “light tan,” it will likely cool soft.

Do I need bread flour?

No. Bread flour gives a slightly chewier crumb, but all-purpose flour works great here. If you want extra chew with all-purpose, give the dough a longer rest and do not add extra flour during shaping unless it is truly sticking.

What if I don’t have a lame for scoring?

Use a fresh razor blade, a very sharp paring knife, or even sharp kitchen shears. The key is fast, confident cuts about 1/4-inch deep so the loaf opens cleanly instead of tearing randomly.

Can I make the dough ahead?

Yes. After the first rise, cover and refrigerate 8 to 24 hours. Let it sit at room temp for 45 to 60 minutes before shaping.

Why is my crumb tight with no holes?

Usually it is one of these: underproofing, over-flouring during shaping, or degassing too aggressively. Be gentle when shaping and let the shaped loaves proof until slightly puffy and jiggly.

My kitchen is cold. What should I do?

Totally normal. In a cool kitchen, your bulk rise and final proof can take longer. Go by the dough: it should look puffy, feel lighter, and spring back slowly when gently poked.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Kitchen scale (recommended) or measuring cups
Bench scraper (helpful, not required)
Parchment paper
Sheet pan or baguette pan
Old, heavy rimmed metal pan for steam (like a 9x13)
Sharp knife, razor, or lame for scoring
Wire rack for cooling
Instant-read thermometer (optional, helpful)

The first baguette I ever baked looked like a lumpy bread canoe. I was proud anyway, then I cut it too early and basically steamed the inside into gum. Classic. Now I do two things differently: I let time do more work than my hands, and I let the bread cool like it is part of the job, because it is. The funny part is the “imperfect” loaves are still the ones people hover around. A warm baguette makes everyone act like they live in the kitchen, and honestly, that is the whole point.

A pair of hands gently rolling and tapering baguette dough on a lightly floured wooden counter in a home kitchen

Easy Homemade Baguette

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 22 minutes

Total Time 3 hours 10 minutes

Servings 2 baguettes (about 10 to 12 slices each)

Ingredients

500 g all-purpose flour (about 4 cups plus 2 tablespoons, spooned and leveled)
10 g fine salt (about 1 3/4 teaspoons)
7 g instant yeast (1 packet or 2 1/4 teaspoons)
360 g warm water (about 1 1/2 cups plus 1 tablespoon), around 95°F to 105°F
1 teaspoon olive oil or neutral oil (for the bowl)
Optional: 1 to 2 teaspoons flour for dusting (use lightly)
For baking: 1 cup hot water (for the steam pan)

Instructions

Mix the dough. In a large bowl, whisk flour, salt, and instant yeast. Pour in warm water and stir with a spoon or your hand until no dry flour remains. The dough will look shaggy and sticky. Cover and rest 15 minutes.
Fold #1. With damp hands, grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 6 to 8 times. Cover and rest 15 minutes.
Fold #2, then bulk rise. Repeat the same fold set once more. Cover and let rise 60 to 90 minutes, until puffy and roughly doubled. If your kitchen runs cool, it may take closer to 2 hours. Go by the dough, not the clock.
Prep your oven setup. Place a rack in the middle of the oven. Put an old, heavy rimmed metal pan (for steam) on the lowest rack. Avoid glass (it can shatter) and avoid placing the pan where it touches a heating element. Preheat to 475°F for at least 30 minutes. Line a sheet pan with parchment (or set up a baguette pan).
Divide. Turn dough onto a lightly floured counter. Use a bench scraper to divide into 2 equal pieces. Gently pat each into a rough rectangle. Cover with a towel and rest 10 minutes to relax the gluten.
Shape into baguettes. Use as little flour as you can get away with. A slightly tacky dough helps you build surface tension. Working with one piece: lightly flatten into a rectangle. Fold the top third down and press the seam gently. Fold the bottom third up and press again. Then fold in half lengthwise (like closing a book) and pinch the seam closed. Roll seam-side down, using your palms to gently lengthen the loaf to about 14 to 16 inches, tapering the ends. Transfer to the parchment. Repeat with the second loaf, leaving space between them (you can create a parchment “pleat” between loaves to keep them from touching).
Final proof. Cover loosely and let rise 30 to 45 minutes, until slightly puffy and a little jiggly. If you poke the dough gently, it should slowly spring back.
Score. Right before baking, use a razor or sharp knife to make 4 to 5 diagonal slashes on each baguette, about 1/4-inch deep, slightly overlapping.
Add steam and bake. Place the sheet pan on the middle rack. Carefully pour 1 cup hot water into the preheated steam pan and close the door quickly. Keep your face and hands back (the burst of steam is real). Bake 18 to 22 minutes, rotating once halfway, until deep golden brown. Optional doneness check: the center should read about 205°F to 210°F.
Cool (do not skip). Move baguettes to a wire rack and cool at least 30 minutes before slicing. This is where the crumb finishes setting and the crust stays crisp.