Homemade Baguette

Name: Homemade Baguette
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: France
Ingredients: 500 g of flour; 10 g of salt; 10 g of sugar; 10 g of fresh yeast; 350 ml of water (lukewarm); sesame seeds ((for topping))

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This homemade baguette has a thin crust and an open crumb. 🥖 It needs rising time and baking with a burst of steam for crispness.

Total time: 1 h 05
Prep: 45 min
Cook: 20 min
Rest: 1 h
Difficulty: Medium
Per person: €0.50

By the CookinBreak team

Ingredients 6

baguettes

Estimated cost €2.00

Equipment

Mixing bowl
Baking sheet
Electric mixerwith dough hook
Clean kitchen towel
Water spray bottle

Instructions

Tap a number to check off the step, and a time to start a timer.

Making the dough

- In the mixing bowl, mix the flour, salt, sugar and yeast.
- Add the lukewarm water and knead until the dough is smooth.
- Cover with a clean kitchen towel and let rest for .

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Nutrition facts

per serving · estimate

200kcal

Protein5 g11%
Carbs40 g85%
Fat1 g5%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

🥖🍞 For an even crispier crust, place a small container of water on the bottom of the oven while baking. The steam will help form a beautiful golden crust! 💧✨

Freezing : Can you freeze this recipe?

Yes

Very good. Baked baguette: up to 2 months in a freezer bag. Raw dough (after the first rise): up to 1 month, thaw and let rise at room temperature before baking.

Storage : How long does it keep?

Baked baguette: keeps 1 day max in the open air, 2-3 days in a paper bag. Raw dough: 24h in the fridge in an oiled, covered container.

Making ahead : Can you make it the day before?

Yes

The dough can be made the day before with a slow rise in the refrigerator (12-18h) to develop the flavors.

Reheating : How do you reheat it?

Oven: 5-7min at 180°C to regain crispness. Air fryer: 3-5min at 160°C. Microwave not recommended (softens the crumb).

Variations

Replace some of the wheat flour with whole wheat flour.
Sprinkle with poppy, sesame or sunflower seeds before baking.
Shape into rolls rather than baguettes.

Mistakes to avoid

Using water that is too hot: it kills the yeast. The water should be lukewarm.
Not letting the dough rise: the crumb stays dense. Cover it with a kitchen towel and let it double.
Putting it in an oven that isn't preheated: the crust won't brown. Preheat to 220 °C.

Frequently asked questions

Can I use dry yeast instead of fresh?

Yes, use about a third of the weight of fresh yeast, so 3 to 4 g of dry yeast for 10 g of fresh. Mix it directly with the flour, salt and sugar before adding the lukewarm water.

Why score the baguettes before baking?

The slashes let the dough open in a controlled way during baking, which gives the baguette its characteristic shape and prevents irregular tears. Make them light and at an angle, with a very sharp blade.

How do I get a crispy crust?

Preheat the oven well to 220 °C and place a small container of water at the bottom: the steam helps the crust turn thin and crispy. Bake for 20 minutes, then let cool on a wire rack.

Which flour should I use for a homemade baguette?

A type 55 or 65 wheat flour meant for bread (all-purpose or bread flour) gives a soft crumb and a golden crust. High-gluten or whole wheat flours change the texture. Stick to the proportions of 500 g of flour to 350 ml of water.