Recipe by Chef John
"I always thought you can't make real French baguettes at home, but once I tried it I realized I was wrong. Again. You're going to be fairly shocked when you realize just how simple this is. The only way to make bread this any more French is to put some butter on it!"
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rapid rise yeast
1 1/2 cups
water at room temperature
1 3/4 teaspoons
all-purpose flour, or as needed
cornmeal, or as needed
A very nice baguette recipe. The dough was much looser (wetter) than I remember from culinary school, but it turned out great. I doubled the yeast to half a teaspoon and got a nice rise in about 7 hours - still plenty of time to develop great flavor. I like the kind of baguette you almost break your teeth on with a thick hard crust - this recipe won't give you that but it's the best you'll get from a home oven. Still a crisp and satisfying crust. Don't trust any recipe with an egg wash if you want that crisp crust!
Helpful Tip: If you don't have a silpat silicone sheet you can do what I did and nest one sheet pan inside another equal sized pan, and this will insulate against over-browning (aka burning) on the bottom of the loaf. Parchment paper is always your friend. Otherwise an excellent recipe from Chef John. Don't forget your imported french butter!
Very easy and very tasty. Almost full proof. I used Bread Flour instead of all purpose flour and I think got better results.
I made this bread today,was not impressed.
It was dry and very dense,waste of my time.
I made this no-knead bread this weekend and it was delicious. My husband and I ate all four loaves in two days. I froze 2 loaves and let them thaw on the counter and then stuck them in a 350F oven for 5 minutes and they were just as good as the fresh baked ones. The crust was crunchy and the inside was soft and full of holes for the butter to sink in. This is now my go-to recipe for baguettes.
I was worried about the texture (sticky), but it came together beautifully! So easy and so good. I started the bread the night before and we had fresh bread for lunch and dinner. FYI, I did use unbleached flour, and I put a cast iron skillet on the bottom rack of the oven and threw a glass of water in the skillet right before putting my bread in the oven (more steam)those were the only changes.
My first attempt I must not have let the dough rise sufficiently because my bread was a bit too moist and underdone even though the crust browned perfectly. My second attempt was much better. I let it rise for almost 14 hours and made one loaf. It looks great and the bite I sliced off the end had good texture and taste.
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make French Baguettes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 7
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