Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients, and it’s mostly downtime! You can do this!
In the last few weeks, I’ve shared cornbread and soft whole-wheat bread, and I’ve also got a fantastic soft pretzel recipe that you’ve got to try. It would be perfect for Superbowl Sunday!
You see that? Is that gorgeous homemade bread or what. I made that! It was pretty easy! And I’m not even an expert bread baker (talk to me about cakes, though!).
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I am over the moon about that crunchy, splintery outer crust. See how it shatters? And the interior- soft, pillowy, and so airy. It’s perfection.
When you picture a scene in France, do you envision a girl in a striped top, wearing a beret, and riding a bicycle with a basket full of long loaves of French bread?
They say that nothing can come close to the bread you can get in France. I’ve never been, so I can’t say for sure, but I think you’d stand the best chance if you make it yourself.
How To Make French Baguette
How could anything be better than a freshly baked loaf of bread? That crackly crust, the tender, airy crumb inside, steamy and yeasty and just begging to be torn into!
Give it a try. It’ll only take 4 simple ingredients and a few easy steps to make this easy baguette recipe. It’s mostly downtime!
Water: Water brings the yeast to life and hydrates the bread. You’ll need both warm water and cool water for this easy French baguette recipe.
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Warm water first, to dissolve the yeast. You want it to be warm but not hot, like a baby’s bath. Aim for around 105 degrees F. If the water is too hot, it can kill the yeast.
The cool water comes later, and the exact temperature is not as critical. The exact quantity can vary based on different factors. Use the minimum amount needed to achieve a stiff, shaggy dough.
Yeast: I prefer dry active yeast for bread baking. It allows a slow enough rise for the flavor to really develop, and it’s easy and convenient to buy and store.
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Instant yeast is another option. If you go this route, you’ll only need 0.75x the amount, and you can cut the rise times down by 15 to 20 minutes.
Either way, be sure to check the expiration date on the packet and make sure it hasn’t past. If it has, the yeast could be dead and your bread won’t rise properly.
Flour: Bread flour is my favorite for this baguette recipe, because it has a higher protein content and therefore yields a strong crumb and a chewy texture.
Classic Crusty French Baguettes
However, a lot of readers have tried experimenting with alternative types of flour, and you can read about their results in the comments section below.
I like kosher salt best because it doesn’t have any additives (table salt usually contains iodine and that can leave a bitter taste) so the flavor is pure, and it’s very inexpensive and easy to find.
While that is doing its magic, combine the flour and salt in a large bowl. Create a little well in the center, and add in the yeast mixture. Stir it around, taking flour from the outside edge and bringing it into the well, a little at a time.
Easy Crusty French Baguette
For this type of bread, there’s not a lot of kneading involved. It only needs a few quick folds to become smooth and build strength without overworking the gluten and causing toughness.
Place the dough into a greased bowl and cover it tightly. Allow it to proof (or rise) in a warm place until doubled in bulk.
Add a little flour to your workspace and shape the dough into a slender loaf (about 15 inches long) with pointed ends.
How To Make French Baguettes
Place the loaves on a parchment-lined baking sheet, cover them with oiled plastic wrap and allow them to rise a second time.
While the baguettes are rising, fill a baking pan with water and place it in the bottom of your oven. Preheat the oven and allow it to fill with steam from the water. This is the KEY to a crusty baguette.
Then quickly slash them with a lame razor blade or sharp knife. This is decorative, but it also allows the crust to crack and the bread to expand in a more controlled way.
Easy Homemade French Bread (video Recipe)
Place them in the hot oven, and allow them to bake until deeply golden brown. They should feel light and dry on the outside, and when you tap them, they should give a hollow sound.
And the best way we like to enjoy it is toasted with garlic butter for garlic bread. So good with a pasta dinner!
If you notice it’s not as crusty after a while, pop it in a warm oven (around 170 degrees-ish) for 5 or 10 minutes, and it should come out good as new.
Quick French Bread
I do this a lot at my house. When the baguette is still fresh, slice it down into thin rounds. I’ll often cut on the diagonal, so there is more surface area to spread yummy things on.
The baguette slices thaw in just a few minutes at room temp. Or they can be warmed in the oven or toasted up. It’s super convenient!
Another reason your baguette may turn out flat is if the yeast dies. This can happen if the water is too hot when you add the yeast. The water should be warm but not hot, like a baby’s bath. Aim for a temperature of around 105 degrees F.
Easy Homemade French Bread
Lastly, if you allow the unbaked loaves too much time to rise, they could over-proof. This basically means the yeast “tires out.” As soon as those loaves look doubled in bulk, whisk them right into a preheated oven.
This can happen if too much water is added. Be careful to use only as much water as is needed to make a stiff, shaggy dough. Keep in mind that the dough will hydrate as it rests.
Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it's mostly down time! You can do this!
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Serving: 1 slice , Calories: 15 kcal , Carbohydrates: 3 g , Protein: 1 g , Fat: 0.1 g , Saturated Fat: 0.01 g , Polyunsaturated Fat: 0.03 g , Monounsaturated Fat: 0.01 g , Sodium: 78 mg , Potassium: 5 mg , Fiber: 0.1 g , Sugar: 0.01 g , Vitamin A: 0.1 IU , Calcium: 1 mg , Iron: 0.04 mgThe BEST homemade french bread recipe made in just 90 minutes! So easy to make and comes out golden and crispy on the outside, while remaining soft and chewy on the inside.
Homemade bread is one of my favorite things to make. It can seem a bit intimidating at first, but this easy french bread recipe is a great place to start. It has a quick rising time and takes only 90 minutes from start to finish. If you’re a beginner to bread baking, make sure to check out my 3 ingredient artisan breadand my 45-minute breadsticks. Both are so simple along with my favorite dinner rolls and french bread rolls!
If you’re looking for an easy french bread recipe, this is it! You’ll have 2 beautiful loaves in 90 minutes. The actual time you’ll be working will only be about 15 minutes, the rest of the time will be patiently waiting for the dough to rest/rise. Thishomemade french bread is golden and crispy on the outside, while remaining soft and slightly chewy on the inside. We love to serve it with a bowl of warm soup and the first time I made it, my husband said “this bread is SOgood, where did you get it?” He thought I picked it up from our local bakery. It is just that good and really so easy to make. You’ll never want to buy store bought french bread again.
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I absolutely love making bread and rolls of all kinds. There’s something so satisfying about making them in your own kitchen. The smell is unbelievable. We love to serve this homemade french bread with softened butter, honey and/or jam. So so good. Trust me when I say, this is the best french bread recipe!
Since this recipe makes two loaves, sometimes we freeze one of them for later. To freeze, wrap the bread tightly in foil or saran wrap (make sure it has cooled completely). Then place in a zip top bag and store in the freezer for up to 2 months.
Crispy crust: I prefer a soft crust, but for a crispier/shinier crust, brush 1 egg white (whisked) with a teaspoon of water before baking french bread loaf. You can also add a few ice cubes into the oven to help trap the steam and add a few minutes onto the cooking time.
Tutorial: Simple French Baguettes Recipe
Freezer instructions: Allow to cool and then place in a large zip top bag to freeze (preferably before slicing). Remove all the air from the bag and then freeze up to 3 months. Thaw overnight on the counter. Reheat in the oven at 300°F for 5 minutes.
Calories: 73 kcal | Carbohydrates:
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