Homemade French Baguettes

There’s nothing quite like the smell of fresh bread wafting from your kitchen, and these Homemade French Baguettes deliver just that — without any kneading! This no-fuss, no-knead baguette recipe yields beautifully golden loaves with a crisp crust and soft, airy interior. With just four basic ingredients and a little patience, you can bring the charm of a Parisian bakery straight to your home.

Though the process is slower than some breads, the long rest time does all the heavy lifting to develop incredible texture and flavor. This is a perfect weekend baking project or make-ahead recipe when you want to serve fresh bread with minimal hands-on effort. The result is worth every moment — crusty, rustic, and totally irresistible.

Why You'll Love this French Baguette Recipe

• Crispy, crackly crust. These baguettes bake up with that signature crusty exterior that shatters with every bite. It’s what makes a baguette so satisfying and perfect for dipping, spreading, or enjoying plain with butter.
• No kneading required. This recipe uses a long fermentation process to develop gluten and flavor naturally, which means less hands-on time for you. Simply mix the dough, let it rest, and shape before baking.
• Minimal ingredients. Just flour, water, yeast, and salt — no fancy tools or special ingredients required! It’s baking at its simplest and most traditional, , using pantry staples you likely already have on hand.
• Impressively authentic. These baguettes look and taste like they came from a bakery, but you made them from scratch. Serve them at dinner parties or alongside soup and watch them disappear fast.

Ingredient List

To make almost any rustic homemade bread, including these French Baguettes, you will need just 4 simple ingredients (full measurements in recipe card below):

• flour – all-purpose flour works great here, but you can also use bread flour for a slightly chewier texture.
• yeast – we used instant yeast but you can also use active dry. Instant yeast will rise a bit faster, but both work well in this slow-rise recipe.
• water – lukewarm water activates the yeast and hydrates the flour. Filtered water is ideal, but tap water works too.
• salt – enhances flavor and helps regulate yeast activity. Kosher salt or sea salt are both excellent choices.

You also need a kitchen scale (or measuring cups and spoons), mixing bowl, baking sheet or baguette pan, plastic wrap or kitchen towel for proofing, and a sharp blade or lame for scoring, and another baking pan to create steam in your oven.

How to Make No Knead French Baguettes

French baguettes are so so easy to prepare, taking only 10 minutes of actual active time. The rest of the time is just waiting time for the dough to rise.

Step 1: Prepare the dough

1. Activate the yeast. In small cup, dissolve instant yeast in water and stir to mix together (the mixture should start to bubble and develop a yeasty aroma). Let it sit for 2 minutes.

2. Prepare dough. In a large mixing bowl, add flour and salt. Pour in yeast mixture and whisk until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible). The mixture is very sticky and wet, with an 75% hydration (flour to water ratio). 

3. Allow dough to rise. Cover the bowl with plastic wrap and let it sit at room temperature for 2 hours, or until the dough doubles in size (Note that a higher room temperature will speed up the fermentation process and will cause the dough to rise faster). This is called first proofing or bulk fermentation.

Step 2: Stretch and fold

1. Stretch and fold. Apply some water onto your hands and stretch and fold the dough in the bowl by folding the edges into the centre. Wet hands make it easier to work with the dough. Cover with a dry cloth and let the dough rest.

2. Repeat. Repeat this stretch and fold step every 30 minutes (you will do it two more times). After 1 hour, with 3 rounds of stretch and folds in total, the dough will build up gluten strength and become less sticky.

Step 3: Divide and shape

1. Divide. Using a spatula, transfer dough to a floured surface. Sprinkle dough with flour for easier handling. Divide the dough into 3 equal parts (250 grams each). Shape each dough into a round ball by pulling the edges over to the centre.

2. Rest. Cover with a dry cloth and let it rest for another 45 minutes.

3. Shape. Gently press each dough to flatten into an oval shape. Fold the edge over, one inch at a time, and press the edge to seal the seam firmly. It takes 3 folds to seal the seams. Roll the dough into a log with the 2 ends slightly pointy. Repeat this step with remaining 2 dough balls.

4. Rest. Place each piece on a well-floured work surface and separate them apart. Sprinkle some flour over the dough and cover with a dry cloth. Let rest for about 45 minutes. This is called the final proofing.

Step 4: Bake

1. Transfer. Carefully transfer each piece onto a parchment-lined 8x12-inch baking tray. Because the dough is still quite sticky, dust with flour to help handle them. 
2. Set up steam bath. Fill a baking pan with water and place it in the bottom of your oven. Preheat the oven to 450 F, and allow it to fill with steam from the water.
3. Score. When the oven is ready, use a razor or sharp knife to make 3 incisions at about a 45° angle on each baguette.
4. Spray and bake. Slide the baking tray in and spray some water over the dough immediately. Bake for 25 minutes.

5. Cool. Let them cool for 20 minutes. To check if the bread is done, you can tap the bottom of the bread with your finger. The bread will sound hollow when done. 

How to Serve French Baguettes

There are endless ways to serve baked French Baguettes, including:

• Warm from the oven with butter or jam.
• Sliced into rounds for bruschetta or crostini.
• As a sandwich with your favorite sandwich fix ins such as Lemongrass Chicken Banh Mi Sandwich, Caprese Sandwich, or Avocado Egg Salad.
• As a base for French bread pizza.
• Alongside soup, stew, or salad for a satisfying meal.
• With a cheese board or charcuterie board for a perfect appetizer.

Storing and Freezing Instructions

How to Store

This bread is best served fresh out of the oven. To store, wrap your baguettes in a clean kitchen towel or in a paper bag at room temperature for up to 2 days. Avoid airtight containers, which can make the crust soften.

How to Reheat

To reheat a baguette, place it directly on the oven rack at 350°F for 10–12 minutes, or until the crust is crisp and the interior is warmed through. You can also spritz it lightly with water before baking to revive the crust even more. Avoid microwaving, as it will make the crust rubbery instead of crisp.

How to Freeze

Freeze fully cooled baguettes by wrapping tightly in plastic wrap and then foil. Store in the freezer for up to 2 months. Thaw at room temperature and reheat in a hot oven for a just-baked feel. You can also slice them first, then store as above. To serve, reheat directly from frozen in the toaster under the defrost setting.

FAQ

More Homemade Bread Recipes

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