Can I use sourdough starter instead of yeast?

Yes, you can adapt this recipe to use sourdough starter instead of commercial yeast. Use 1/2 cup active sourdough starter and reduce the water slightly. The rise time will be longer, but the flavor will be even more complex and tangy. You may need to experiment a bit to get the texture just right.

Why is my crust not crispy?

If your baguette doesn’t come out with that signature crackly crust, it’s likely due to lack of steam or baking at too low a temperature. Make sure your oven is properly preheated and add a pan of water or spray the inside of the oven during the first 10 minutes of baking. This helps create the crusty exterior that baguettes are known for.

Can I shape the dough the night before?

Yes, you can shape the dough and let it rest overnight in the refrigerator. In the morning, bring it to room temperature for about 30–60 minutes before baking. This makes it easier to plan ahead and still serve fresh baguettes right when you need them.

Do I need a special baguette pan?

While a baguette pan helps maintain shape and provides even browning, it’s not required. A regular baking sheet with parchment works just fine. Just be sure to space the loaves apart and support the sides with rolled towels or foil if needed for shaping.

Homemade French Baguettes

Name: Homemade French Baguettes
Prep time: 4 h 40 min
Cook time: 20 min
Total time: 5 h
Cuisine: French
Ingredients: 1 teaspoon instant yeast; 320 grams room temperature water; 430 grams all-purpose flour; 1 teaspoon salt

Description

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.

Ingredients

Scale

1 teaspoon instant yeast
320 grams room temperature water
430 grams all-purpose flour
1 teaspoon salt

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Instructions

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.
In a large 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).
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.
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. Repeat this stretch and fold step every 30 minutes (you will do it two more times).
After 1 hour (3 hours total time so far), with 3 rounds of stretch and folds in total, the dough will build up gluten strength and become less sticky.
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. Cover with a dry cloth and let it rest for another 45 minutes.
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.
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.
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.
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. When the oven is ready, use a razor or sharp knife to make 3 incisions at about a 45° angle on each baguette. Slide the baking tray in and spray some water over the dough immediately. Bake for 25 minutes.
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.

Notes

After the first proofing (the initial rise), you can either complete the three sets of stretches and folds (steps 4 and 5 above), OR leave it covered in the refrigerator overnight for at least 8 hours to build up gluten strength naturally.

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.

Prep Time: 10 minutes
Wait Time: 4 hours 30 minutes
Cook Time: 20 minutes
Category: Bread
Method: Bake
Cuisine: French