Name: The Easiest Baguette Recipe: Bake Perfect Loaves Today
Prep time: 20 min
Cook time: 25 min
Total time: 3 h
Cuisine: French
Ingredients: 3 1/2 cups all-purpose flour; 1 1/2 cups warm water (about 110°F/45°C); 2 1/4 tsp active dry yeast (1 packet); 2 tsp salt; 1 tbsp olive oil (optional, for softer crust); Cornmeal or flour, for dusting

This baguette recipe is my go-to when I want to make beautiful, golden loaves without complicated steps or fancy equipment. With just a few basic ingredients and a bit of patience, I can bake crusty baguettes with soft, airy interiors that taste like they came straight from a Parisian bakery.

Why You’ll Love This Recipe

I love this recipe because it proves that making baguettes at home doesn’t have to be intimidating. The dough is simple and forgiving, and the results are incredibly rewarding. Whether I’m slicing it for bruschetta, dunking it in soup, or just slathering on butter, this baguette always hits the spot. And it fills the kitchen with the most amazing smell while baking.

Ingredients

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

All-purpose flour
Warm water
Active dry yeast
Salt
Olive oil (optional, for softer crust)
Cornmeal or flour (for dusting)

Directions

I begin by combining warm water and yeast in a large bowl and letting it sit for 5–10 minutes until foamy.
I stir in the flour and salt until a sticky dough forms. I knead it for about 8–10 minutes until smooth and elastic, or I let my mixer do the work.
I cover the bowl with a clean towel and let the dough rise in a warm place for 1–2 hours, or until doubled in size.
I punch down the dough and divide it into two or three equal portions, then shape each into a long baguette-style log.
I place the loaves on a parchment-lined or cornmeal-dusted baking sheet, cover, and let them rise again for about 30–45 minutes.
While they rise, I preheat the oven to 450°F (230°C) and place a pan of hot water on the lower rack for steam.
Just before baking, I make a few diagonal slashes on the tops of the loaves with a sharp knife or blade.
I bake the baguettes for 20–25 minutes until they are golden brown and sound hollow when tapped on the bottom.
I let them cool slightly before slicing and serving.

Servings and timing

This recipe makes 2–3 baguettes and serves around 6–8 people. It takes about 20 minutes to prep, 2 hours to rise, and 25 minutes to bake—so I usually set aside around 3 hours total.

Variations

I sometimes mix in fresh herbs like rosemary or thyme for extra flavor.
For a nutty twist, I swap a small portion of the flour with whole wheat or rye flour.
I’ve added chopped olives or shredded cheese to the dough for savory versions.
A drizzle of honey or sugar in the dough adds a slightly sweeter taste.
If I want a super crusty loaf, I spritz the oven with water a couple of times during baking.

Storage/Reheating

I store leftover baguette loosely wrapped at room temperature for up to 2 days. To refresh it, I sprinkle it lightly with water and warm it in a 350°F (175°C) oven for about 5–10 minutes. I also slice and freeze extras, then toast them straight from the freezer when I need a quick piece.

FAQs

Can I make the dough ahead of time?

Yes, I often refrigerate the dough overnight after the first rise. The slow fermentation deepens the flavor, and I shape and bake it the next day.

Do I need a baguette pan?

Not at all. I shape the loaves by hand and bake them on a standard baking sheet. A baguette pan helps with uniform shape, but it’s not essential.

Why is my crust not crisp?

A crispy crust needs steam. I always use a water pan in the oven and avoid opening the door during the first part of baking.

Can I use instant yeast instead of active dry?

Yes, I substitute it 1:1 and skip the proofing step. I mix it directly into the flour before adding water.

How do I get the slashes on top to look professional?

I use a sharp knife or a baker’s lame and slash at a slight angle. A quick, confident motion gives the best results.

Conclusion

This easy baguette recipe gives me everything I love about fresh bread—crispy crust, tender crumb, and that unbeatable fresh-baked aroma. Whether I’m a beginner baker or just short on time, it never disappoints. It’s the perfect way to bring a bit of rustic French charm into my kitchen.