I enjoy this recipe because it uses basic pantry ingredients and doesn’t require any complicated techniques. I like how the dough comes together quickly, and I appreciate that most of the time is hands-off while it rises. I also love the smell of freshly baked baguettes filling my kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1½ cups flour
1 tsp salt
1 tsp instant yeast
¾ cup warm water
Directions
I start by mixing the flour, salt, and instant yeast in a bowl. I add the warm water and mix until a soft dough forms. I cover the bowl and let the dough rise for 90 minutes.
Once risen, I gently fold all corners of the dough into the center. I divide the dough into two portions and shape them into baguettes. I let them rise again for 30 minutes.
Before baking, I lightly dust the tops with flour and score them. I bake the baguettes at 425°F (220°C) for about 30 minutes, until they are golden and crusty.
Servings and timing
I get 2 baguettes from this recipe, which I usually serve to about 4 people. I spend around 10 minutes on preparation, about 2 hours on rising time, and 30 minutes baking. The total time comes to roughly 2 hours and 40 minutes.
Variations
I sometimes replace part of the flour with whole wheat flour for extra flavor. I like adding dried herbs such as rosemary or thyme when I want something different. I also enjoy topping the baguettes with seeds before baking.
Storage/reheating
I store leftover baguettes at room temperature for up to two days. When I freeze them, I wrap them well and reheat them in the oven to restore the crust.
FAQs
Why is my dough sticky?
I find this dough naturally sticky, so I avoid adding too much flour and use gentle handling instead.
Can I prepare the dough in advance?
I like letting the dough rise overnight in the refrigerator when I want deeper flavor.
How do I make the crust crispier?
I place a small oven-safe dish of water in the oven while baking to create steam.
Can I substitute instant yeast?
I use active dry yeast sometimes, but I dissolve it in warm water before mixing.
How do I know when the bread is fully baked?
I look for a golden color and listen for a hollow sound when I tap the bottom.
Conclusion
I enjoy making this homemade baguette recipe because it is simple, rewarding, and consistently delicious. I love serving it fresh from the oven with meals or enjoying it on its own.
