Homemade French Baguette With Yeast

As much as I love sourdough, there's something irresistible about a classic, homemade French baguette made with yeast. The soft, fluffy interior is so tender it almost tastes sweet, and that crust-crispy and golden-gets me every time. It's one of those breads that's perfect for everything, from slathering with butter to making fancy canapés for guests.

And let me tell you, kids love it! My kids can't get enough, especially when it's fresh out of the oven. This recipe is straightforward and delivers bakery-quality results right at home.

Ingredients

• Bread flour: The high protein content helps create that chewy, fluffy crumb.
• Salt: Balances the flavors and enhances the bread's structure.
• Sugar: A touch of sweetness that helps activate the yeast.
• Instant yeast: The key to a quick rise and soft, airy texture.
• Warm water: Activates the yeast and binds the ingredients together

See recipe card for quantities.

How to Make Homemade French Baguette

• Combine instant yeast, sugar, and a tablespoon of flour in a small bowl. Add warm water and stir to dissolve. Add about ¼ cup (60ml) of the warm water to activate the yeast. The remaining water (290ml or 1 ¼ cups) will be added to the flour along with the activated yeast mixture. Let sit for 5-10 minutes, or until foamy.
• Whisk together bread flour and salt in a large bowl.

• Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and remaining warm water. Mix with a wooden spoon or your hands until a rough dough forms.

• Transfer the dough to a lightly floured surface. Knead for about 10 minutes, or until smooth, elastic, and slightly tacky. If too sticky, add a little more flour.

• Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.

• Gently deflate the risen dough. Divide it into two equal pieces. Roll each piece into a rectangle, fold the long edges into the center, and roll it up tightly, pinching the seam closed. Roll the log back and forth to elongate it to about 30-35 cm (12-14 inches) long.

• Place the shaped baguettes on a baking sheet, seam side down. Cover loosely with a cloth and let rise for 45 minutes to 1 hour.
• Preheat your oven to 250°C (480°F) and place a shallow pan on the bottom rack.

• Just before baking, pour 1 cup of boiling hot water into the shallow pan. This creates steam, which helps form a crispy crust.
• Using a sharp serrated knife or a razor blade, make 3-4 diagonal slashes on the top of each baguette to control expansion.

• Place the baguettes directly on the baking sheet. Bake for 10 minutes, then remove the water pan. Continue baking for an additional 10-15 minutes, or until the crust is golden brown and the baguettes sound hollow when tapped.
• Transfer the baked baguettes to a wire rack to cool completely before slicing and serving.

Hint: for the best crust, don't skip the steam! The water bath ensures that the crust develops that perfect crunch without drying out.

Substitutions & Variations

• Add herbs: Mix some dried rosemary or thyme into the dough for an herbed baguette.
• Whole wheat option: Replace 1 cup of bread flour with whole wheat flour for a heartier version.
• Cheese topping: Sprinkle shredded Gruyère or Parmesan on top before baking for an indulgent twist.

💭Crucial Success Tips

Be patient with the kneading! A well-kneaded dough is the secret to a light and airy interior with that perfect chewy texture.

French Baguette With Yeast

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A classic French baguette is a long, thin loaf of bread with a crispy crust and a soft, chewy interior. It's made with a simple dough of flour, water, yeast, and salt, and is typically baked in a very hot oven. Baguettes are a staple of French cuisine and are often enjoyed with butter, cheese, or charcuterie.

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Prep Time 45 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Additional Time 1 hour hr

Total Time 4 hours hrs 10 minutes mins

Servings 2 servings

Calories 933

Ingredients 

1x2x3x

• 500 grams bread flour 4 cups
• 10 grams salt 2 teaspoons
• 10 grams sugar 2 teaspoons
• 7 grams instant yeast 1 packet
• 350 ml warm water divided, 1½ cups

Instructions

• Combine instant yeast, sugar, and a tablespoon of flour in a small bowl. Add warm water (about 40°C or 105°F) and stir to dissolve. You'll add about ¼ cup (60ml) of the warm water here to activate the yeast. The remaining water (290ml or 1 ¼ cups) will be added to the flour along with the activated yeast mixture. Let sit for 5-10 minutes, or until foamy.
• Whisk together all-purpose flour and salt in a large bowl.
• Make a well in the center of the dry ingredients. Pour in the activated yeast mixture and remaining warm water. Mix with a wooden spoon or your hands until a rough dough forms.
• Transfer the dough to a lightly floured surface. Knead for about 10 minutes, or until smooth, elastic, and slightly tacky. If too sticky, add a little more flour.
• Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
• Gently deflate the risen dough. Divide it into 2 equal pieces. Roll each piece into a rectangle, fold the long edges into the center, and roll it up tightly, pinching the seam closed. Roll the log back and forth to elongate it to about 30-35 cm (12-14 inches) long.
• Place the shaped baguettes on a baking sheet, seam side down. Cover loosely with a cloth and let rise for 45 minutes to 1 hour.
• Preheat your oven to 250°C (480°F) and place a shallow pan on the bottom rack.
• Just before baking, pour 1 cup of boiling hot water into the shallow pan. This creates steam, which helps form a crispy crust.
• Using a sharp serrated knife or a razor blade, make 3-4 diagonal slashes on the top of each baguette to control expansion.
• Place the baguettes directly on the baking sheet. Bake for 10 minutes, then remove the water pan. Continue baking for an additional 10-15 minutes, or until the crust is golden brown and the baguettes sound hollow when tapped.
• Transfer the baked baguettes to a wire rack to cool completely before slicing and serving.

Notes

• Add herbs: Mix some dried rosemary or thyme into the dough for an herbed baguette.
• Whole wheat option: Replace 1 cup of bread flour with whole wheat flour for a heartier version.
• Cheese topping: Sprinkle shredded Gruyère or Parmesan on top before baking for an indulgent twist.

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Nutrition

Calories: 933kcal | Carbohydrates: 188g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1953mg | Potassium: 284mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 2mg

FAQ

How To Store Homemade French Baguette

Store any leftover baguettes in a paper bag or loosely covered with a cloth to preserve the crust.

For longer storage, freeze the baguettes in an airtight bag for up to 2 months. Reheat directly from frozen for a fresh-out-of-the-oven experience.