Baguette – Spend With Pennies

Use this baguette recipe to bake up scorching and contemporary loaves of bread that look and style identical to they got here from a bakery in Paris!

With a gentle and chewy texture and a crackly exterior, baguettes are excellent for dipping and dunking, sandwiches, and a lot extra!

A baguette delivers a lot of crusty crunch in each scrumptious chunk!

sliced Baguette with a bowl of butter
Baguette - Spend With Pennies 51
  • Baguettes are lengthy and skinny rounded loaves of bread of French origin.
  • The crust is crisp whereas the insides are gentle and tender.
  • All the time on the menu in cafes and bistros, baguettes are simple to make.

Elements for Baguette

  • Flour – I take advantage of all goal flour on this recipe though you should use bread flour in place.
  • Yeast – this recipe makes use of lively dry yeast. A real French baguette can solely include flour, yeast, water, and salt nevertheless, I embrace a bit of sugar to activate the yeast.
  • Water & Salt – water provides moisture whereas salt provides taste.

Variations – Plain baguettes AKA ‘baguette ordinaire’ are most typical as a result of they go along with something and have the proper texture. For specialty baguettes, stir in some selfmade Italian seasoning, Greek herb mix, or some roasted garlic in Step 2, beneath.

warm water , dry yeast , flour , sugar and salt with labels to make a Baguette
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Find out how to Make a Baguette

Comfortable and chewy with a crackly exterior, selfmade baguettes are simple to make!

  1. Proof the yeast in a big mixing bowl by including sugar and water, as per the recipe card beneath.
  2. Add salt and flour and blend till a dough varieties.
  3. Knead the dough and permit it to rise till doubled.
  4. Divide the dough and form into two loaves. Enable the loaves to rise till doubled once more.
  5. Lower slits into the highest of every loaf with a knife or razor blade.
  6. Bake till the tops are a deep golden brown. Cool for a couple of minutes and revel in heat if desired.

PRO TIP: Brush the tops with egg wash for a bakery-perfect end!

Methods to Use a Baguette

Do just like the French and toast a slice for dipping into your morning cuppa, or smear on some honey, strawberry, or pumpkin butter. Create all kinds of hearty sandwiches and paninis or use thick slices for French toast or garlic bread. When firm’s coming, seize a baguette and slice it for bruschetta or crostini so as to add to a charcuterie board.

Greatest Technique to Retailer Bread

  • As a result of selfmade baguettes don’t have the preservatives store-bought baguettes do, they received’t final as lengthy and are finest loved inside just a few days.
  • Hold leftover baguettes in a plastic bag at room temperature for as much as 4 days.
  • Freeze cooled baguettes by wrapping them tightly in plastic wrap then aluminum foil and freezing for as much as one month.
  • Use leftovers to make croutons, homemade stuffing, or breadcrumbs.
  • In case your baguette will get stale, merely wrap it in a clear, damp kitchen towel or paper towel and microwave it at 10-second intervals till it’s softened to your liking.
close up of cooked Baguette
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Greatest Selfmade Bread Recipes

Did you make this selfmade Baguette recipe? Go away us a score and a remark beneath!

close up of Baguette on a table

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The proper steadiness of a golden, crispy crust and a gentle, pillowy inside.

Prep Time 10 minutes

Cook dinner Time 45 minutes

Rise Time 2 hours

Complete Time 2 hours 55 minutes

  • In a medium mixing bowl, mix sugar and heat water. Stir within the yeast and let it relaxation for five minutes or till foamy.

  • Stir within the salt and progressively add flour, mixing till you’ve gotten a agency, doughy consistency. You could not want all the flour.

  • Knead the dough on a evenly floured floor for about 5 minutes by hand or 2 to three minutes with a dough hook in a mixer.

  • Place the dough right into a greased bowl and canopy it with a kitchen towel. Enable it to rise for roughly 1 hour, or till it has doubled in dimension. Gently punch down the dough and let it rise for an extra half-hour.

  • Divide the dough in half and roll every half right into a 14-inch log, barely pinching the sides.

  • Place the dough on a parchment-lined baking sheet evenly dusted with flour or instantly onto a baguette pan. Frivolously cowl and let rise for 30 to 45 minutes, or till doubled in dimension.

  • Whereas the bread is rising, place a 9×13 baking pan on the underside rack of the oven and fill it midway with scorching water. Prepare a second rack within the middle of the oven.

  • Preheat the oven to 450°F.

  • Use a pointy knife to make 4 to five diagonal slits on the highest of every loaf, every about ¼-inch deep.

  • Place the baking sheet with the loaves onto the middle rack of the oven, being cautious to not let an excessive amount of steam escape. Bake for 20 to 25 minutes or till browned and crisp.

  • Take away the bread from the oven and funky.

For a crisper crust, enable the bread to chill within the oven. Open the oven door barely and permit the bread to chill 45 minutes.
Dietary info is for 1 loaf. 
Hold leftover baguettes in a plastic bag or in plastic wrap at room temperature for as much as 4 days.

Serving: 0.25 loaf | Energy: 149 | Carbohydrates: 31g | Protein: 4g | Fats: 0.5g | Saturated Fats: 0.1g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 0.1g | Sodium: 439mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.003mg | Calcium: 7mg | Iron: 2mg

Diet info offered is an estimate and can fluctuate based mostly on cooking strategies and types of components used.

wprm course Course Bread
wprm cuisine Delicacies American
Baguette on a wooden table with writing
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close up of Baguette slices with writing
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close up of sliced Baguette with a title
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cooked Baguette on a table and slices with a title
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