Easy French Baguette Bread

Easy French baguette bread is crisp on the outside, soft on the inside, and brings that classic Parisian bakery feel right into my kitchen. With just a few basic ingredients, I can create golden, chewy loaves that are perfect for sandwiches, dipping in soups, or simply tearing apart and enjoying warm with butter.

Why You’ll Love This Recipe

I love this baguette recipe because it’s approachable and delivers bakery-quality results without complicated techniques or special tools. It takes a little patience, but most of the time is hands-off, and the end result is so worth it. Whether I’m serving guests or baking for myself, there’s nothing better than fresh, homemade French bread straight from the oven.

Ingredients

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

• All-purpose flour or bread flour

• Warm water

• Active dry or instant yeast

• Salt

• Granulated sugar or honey (optional, to help activate the yeast)

• Cornmeal or flour (for dusting the pan)

Directions

1. I mix warm water with yeast and sugar (if using) in a large bowl and let it sit for 5–10 minutes until foamy.

2. I stir in the flour and salt until a dough forms, then knead it for 8–10 minutes on a floured surface (or 5 minutes with a dough hook) until smooth and elastic.

3. I place the dough in a lightly greased bowl, cover it, and let it rise in a warm place for 1 to 1½ hours, or until doubled in size.

4. I punch down the dough and divide it into 2 or 3 equal portions.

5. I roll each piece into a long, thin loaf about 12–14 inches long, then place them on a parchment-lined baking sheet dusted with cornmeal.

6. I cover the loaves loosely and let them rise again for about 30–45 minutes.

7. While the loaves rise, I preheat the oven to 450°F (230°C) and place a shallow pan of water on the bottom rack to create steam.

8. I score the tops of the loaves with a sharp knife or razor blade to help them expand while baking.

9. I bake for 20–25 minutes, or until the baguettes are golden brown and sound hollow when tapped.

10. I let them cool on a wire rack before slicing.

Servings and timing

This recipe makes 2 to 3 baguettes, serving about 6 to 8 people. It takes around 20 minutes to prep, 2 hours to rise, and 25 minutes to bake.

Variations

Sometimes I sprinkle the loaves with sesame or poppy seeds before baking for extra flavor and texture. I’ve also added herbs like rosemary or thyme into the dough for a fragrant twist. If I want mini baguettes or sandwich rolls, I divide the dough into smaller portions and reduce the baking time.

Storage/Reheating

I store leftover baguette wrapped in a clean towel or paper bag at room temperature for up to 2 days. For longer storage, I freeze the bread tightly wrapped for up to 2 months. To refresh, I warm it in the oven at 350°F for 5–10 minutes—this brings back the crisp crust and soft interior.

FAQs

Can I use bread flour instead of all-purpose?

Yes, bread flour gives a chewier texture and stronger crust. I use either one depending on what I have on hand.

Why isn’t my crust crispy?

A hot oven and steam are key. I bake with a pan of water in the oven and preheat it thoroughly to get that crackly crust.

Do I need a baguette pan?

No, I shape the loaves carefully and place them on parchment. If I want extra support, I use rolled-up kitchen towels on each side while they rise.

Can I make the dough ahead of time?

Yes, I refrigerate the dough after the first rise, then bring it to room temperature before shaping and baking.

How do I get good scoring on top?

I use a very sharp knife or razor blade and make quick, shallow diagonal cuts just before baking.

Conclusion

Easy French baguette bread is a simple, satisfying recipe that brings the charm of fresh bakery loaves to my home kitchen. I love how just a few ingredients create such incredible flavor and texture. Whether I’m using it for sandwiches, toast, or soaking up sauce, this bread is always a favorite and worth every minute of effort.