How to Make French Baguettes

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I'd always wondered how to make real French baguettes at home. You're going to be fairly shocked when you realize just how simple it is. The only way to make this bread any more French is to put some butter on it!

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on June 12, 2023
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Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
13 hrs
Total Time:
13 hrs 45 mins
Servings:
8
Yield:
4 small baguettes
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Ingredients

Original recipe (1X) yields 8 servings

  • ¼ teaspoon rapid rise yeast

  • 1 ½ cups water at room temperature

  • 1 ¾ teaspoons salt

  • 4 cups all-purpose flour, or as needed

  • ½ teaspoon cornmeal, or as needed

Directions

  1. Place yeast into the bottom of a large mixing bowl. Add water and stir, then mix in salt. Add flour and beat with a wooden spoon until dough is thick and sticky and pulls flour from the side of the bowl, 5 to 10 minutes.

  2. Cover the bowl with plastic wrap and let stand in a turned-off oven until doubled in volume, 12 to 14 hours. Dough will be bubbly and very sticky.

  3. Line a baking sheet with a silicone mat and dust generously with cornmeal.

  4. Use a floured spatula to scrape dough out onto a well-floured work surface. Dust dough with flour. With well-floured hands, pat dough into a rectangle. Cut the rectangle into four equal pieces.

  5. Dust one piece of dough with flour and stretch it with floured fingers into a log about 10 inches long and 1 1/2 inches around. Gently transfer to the prepared baking sheet. Wipe off excess cornmeal with a damp paper towel if desired. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare another baking sheet to bake all four loaves at once).

  6. Dust loaves lightly with flour. Dust a large piece of plastic wrap with flour and drape it lightly over the baking sheet with the floured side down. Let loaves rise, covered, until doubled in volume, 1 to 1 1/2 hours.

  7. Set the oven racks to the bottom and middle positions and preheat to 500 degrees F (260 degrees C) or as high as your oven will go. Place an oven-proof baking dish full of water onto the bottom rack of the oven.

  8. Cut four or five angled slashes into the top of each loaf with sharp kitchen shears. Poke down any sharp tips of dough left by the scissors. Spray the loaves with water, using a spray bottle.

  9. Bake in the preheated oven until baguettes are browned, about 15 minutes, spraying loaves with water after 5 minutes and 10 minutes. Turn the pan around on the second spraying.

  10. Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

Recipe Tips

For the best results, measure water and flour by weight, not volume. You should measure 325 grams of water and 500 grams (or 18 ounces) of flour.

You can make 2 large baguettes instead of 4 small ones if desired. Divide dough into 2 equal pieces in Step 4 and continue as written.

257 home cooks made it!

Nutrition Facts (per serving)

228 Calories
1g Fat
48g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 228
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 466mg 20%
Total Carbohydrate 48g 17%
Dietary Fiber 2g 6%
Total Sugars 0g
Protein 7g 13%
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 3mg 16%
Potassium 69mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.