French baguette law from 1993 legally requires only flour, water, salt, and yeast—anything else isn't a true baguette.
Homemade Baguettes
Whip up a batch of irresistible homemade baguettes that will make your kitchen smell divine! With just flour, yeast, and a splash of warm water, you'll master the art of creating that perfect crispy crust and soft, airy interior. Get ready to impress your family and friends with the delightful aroma and taste of freshly baked bread!
Prep
15
min
Cook
24
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 600ml d’eau (20.3 fl oz)
🫙Pantry Staples(2)
- 2 sachets de levure boulangère (8gr x2) (0.56 oz)
- 800gr de farine t65 (6.4 cup)
🧂Spices & Seasonings(1)
- 15gr de sel (0.53 oz)
👨🍳 Instructions
- 1
Mix the water and baker's yeast to activate it and let it rest for a few minutes.
- 2
In another bowl, pour the flour and salt, then add the water and yeast mixture.
- 3
Knead the dough by hand, then let it rest until it doubles or triples in volume.
- 4
Preheat your oven to 230°C.
- 5
Shape the dough into five pieces and place them in your baguette mold.
- 6
Let the baguettes rest for about thirty minutes.
- 7
Score the baguettes before baking them in a hot oven, along with a glass of water thrown into the baking tray for steam.
- 8
Set the timer for 24 minutes.
💡 Pro Tips
- ✓Activate your yeast in water at exactly 100-110°F because temperatures above 120°F kill yeast cells while below 95°F slows fermentation dramatically.technique100-110°F
- ✓Score your baguettes at a 30-45 degree angle with a razor blade, cutting 1/4 inch deep to create proper ear formation and prevent random bursting.technique30-45 degree angle, 1/4 inch deep
- ✓Create steam by placing a metal pan on the oven floor and adding 1 cup boiling water right after loading the bread - steam for the first 15 minutes creates the crispy crust.equipment1 cup boiling water, 15 minutes
- ✓Bulk ferment your dough until it increases by 70-80% in size rather than doubling, as over-proofed dough loses structure and creates dense bread.timing70-80% size increase
- ✓Use bread flour with 12-14% protein content instead of all-purpose flour because higher gluten content creates the chewy texture and open crumb structure essential for authentic baguettes.ingredient12-14% protein content
Share this recipe
Prep
15
min
Cook
24
min
Serves
4
people
Level
intermediate
Share this recipe
French baguette law from 1993 legally requires only flour, water, salt, and yeast—anything else isn't a true baguette.
Homemade Baguettes
Whip up a batch of irresistible homemade baguettes that will make your kitchen smell divine! With just flour, yeast, and a splash of warm water, you'll master the art of creating that perfect crispy crust and soft, airy interior. Get ready to impress your family and friends with the delightful aroma and taste of freshly baked bread!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 600ml d’eau (20.3 fl oz)
🫙Pantry Staples(2)
- 2 sachets de levure boulangère (8gr x2) (0.56 oz)
- 800gr de farine t65 (6.4 cup)
🧂Spices & Seasonings(1)
- 15gr de sel (0.53 oz)
👨🍳 Instructions
- 1
Mix the water and baker's yeast to activate it and let it rest for a few minutes.
- 2
In another bowl, pour the flour and salt, then add the water and yeast mixture.
- 3
Knead the dough by hand, then let it rest until it doubles or triples in volume.
- 4
Preheat your oven to 230°C.
- 5
Shape the dough into five pieces and place them in your baguette mold.
- 6
Let the baguettes rest for about thirty minutes.
- 7
Score the baguettes before baking them in a hot oven, along with a glass of water thrown into the baking tray for steam.
- 8
Set the timer for 24 minutes.
💡 Pro Tips
- ✓Activate your yeast in water at exactly 100-110°F because temperatures above 120°F kill yeast cells while below 95°F slows fermentation dramatically.technique100-110°F
- ✓Score your baguettes at a 30-45 degree angle with a razor blade, cutting 1/4 inch deep to create proper ear formation and prevent random bursting.technique30-45 degree angle, 1/4 inch deep
- ✓Create steam by placing a metal pan on the oven floor and adding 1 cup boiling water right after loading the bread - steam for the first 15 minutes creates the crispy crust.equipment1 cup boiling water, 15 minutes
- ✓Bulk ferment your dough until it increases by 70-80% in size rather than doubling, as over-proofed dough loses structure and creates dense bread.timing70-80% size increase
- ✓Use bread flour with 12-14% protein content instead of all-purpose flour because higher gluten content creates the chewy texture and open crumb structure essential for authentic baguettes.ingredient12-14% protein content