Baguette (The Easiest Recipe) (2024)

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A homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.

Baguette (The Easiest Recipe) (1)

Baguette is perfect for every occasion. From soups to salads to hearty roast dinners, fresh baked bread is always welcome on our table.

Baguette making can be an extremely time consuming process, but with this no-knead recipe you will cut corners without compromising taste. We are obsessed with the chewy inside and crispy exterior. It’s just like the baguette we had on our last family trip to Paris!

What is Baguette?

If you have eaten at a French restaurant, it’s likely you have tried this iconic bread. Simply put, a baguette is a long, thin loaf of French bread that is characterized by a crisp crust and chewy center. The ingredients are pure and simple, consisting of water, flour, salt and yeast.

How Do You Make Baguettes From Scratch?

This method is the easiest way to make baguette and happens to also be my personal favorite. Follow these simple steps to nail the loaf each time:

  • Mix the dry ingredients together and add water. Cover with plastic wrap and let sit overnight (up to 20 hours) on the countertop in a well oiled bowl.
  • Generously flour your hands and your baking sheet.
  • Form dough into baguette shape (about 12 inches long) and let it rise in a warm place for 1-2 hours. Follow this video tutorial for tips on shaping the dough.
  • Bake in the oven for ten minutes with a pan of boiled water resting on the bottom rack. Remove the water and bake until golden brown.
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DON’T PANIC! The dough will be really sticky and that’s perfectly OK. To make handling it easier, make sure the work surface is really well-floured or wet your hands periodically throughout the shaping process. I also love using a dough scraper for easier handling.

Tips for the Best Baguette

  • Use the right flour. Try using flour with higher protein content to get the best texture. A couple of my favorites include King Arthur or Bobs’ Red Mill. Any Canadian brand will typically fit the bill.
  • Score the top with a very sharp knife. Scoring, or slicing, the top of your baguettes isn’t just for decoration. When you initially shape your bread, you are creating a very taut surface. When you pop your baguette into the oven without scoring the top, the heat causes a burst of gas called an “oven spring” that can rupture the top of the bread and destroy its shape.
  • Freeze and reheat your baguette. I like to bake a couple loaves of bread at once and freeze a couple for later. Reheat them in the oven and they will be just as good as freshly baked bread!
  • Make sure your yeast is fresh. This common mistake happens to the best of us. Over time, active yeast deactivates and loses its ability to make your bread rise and fluff. Always check the label to make sure it’s not expired!
  • Don’t skip the steam bath. The steam bath is crucial to making the outside of your bread crusty. It’s well worth the extra step!

How to Shape The Baguette

Serving Baguette

I probably don’t have to tell you too much about how to enjoy baguette, but here are some of my favorite ways to serve it.

  • European-style butter or high-quality olive oil. Pulgra and Kerrygold are delicious options you can find at most grocery stores.
  • Smoked Salmon Dip. This 15-minute recipe is super easy and features an instructional video with yours truly and my husband, Tim! 😉
  • Slathered with Raspberry Jam. Our recipe only requires 3 simple ingredients and our boys are hooked on it.
  • Alongside a steaming bowl of borscht. It’s sorrel season! Pair a toasty piece of baguette with our schavel borscht.
  • Make a steak sandwich. C’mon, you deserve one!
  • Serve up some bruschetta. Nothing says summer quite like bruschetta made with farmer’s market tomatoes.

FAQ

Why are my baguettes flat?

When shaping the baguettes you will need to use ample flour to successfully shape the baguettes- have a well floured surface and hands, and keep folding the dough until you get a tight, skinny log/baton shape. Watch this tutorial on shaping the dough.

Why is the dough sticky or wet?

Rest assured it is normal for the dough to be very sticky and wet as this is a high hydration dough. More flour is added when shaping the dough-you will need to have well floured hands and surface when shaping the baguettes.

What if my dough is rising faster than 12-20 hours?

This dough needs ample time to rise because not a lot of yeast is called for. The longer it sits, the better the final texture and taste. You may find that the dough rises much faster if you live in a warmer, humid climate. In this case, the rising time may be closer to 12 hours- you can place the dough into the fridge for the remainder of the rising time, if desired.

Why is the crust so hard?

Baguettes are known for their crispy, golden exterior. If you’d like to soften the crust, wrap your baguettes in a clean kitchen towel after baking.

How many baguettes does this recipe make?

This recipe will easily yield 2-6 baguettes, depending on the size of baguette you prefer!

Recipe

Baguette (The Easiest Recipe) (6)

No Knead Bread-Baguette

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Servings

12 servings

Prep Time 25 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 5 minutes mins

Recipe contributed by: Natalya Drozhzhin

Homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.

Ingredients

US UnitsMetric

Instructions

  • The night before, combine all ingredients together. First mix the dry ingredients together and then add water. Mix the ingredients until the dough comes together. Cover it with a plastic wrap and let it sit for 12-20 hours on the countertop.

  • The following day, the dough should be wet, sticky and bubbly. Generously flour your hands and the baking sheet.

  • Take the dough (if it sticks, apply more flour to your hands) and form a baguette shape. You will easily get atleast 2-3 baguettes. For tips on shaping the dough, watch this tutorial. Place it on a baking sheet and sprinkle a generous amount of flour on it. Score the top with a sharp knife and cover it with a towel. Let the dough rise in a warm place for 1-2 hours.

  • Preheat the oven to 450 °F. You will need to have 2 shelves in an oven. Fill a deep baking pan with 2 cups of hot boiled water, and place it on the lower rack, inside your oven. This will make the bread crispy on the outside. Place the bread on the middle rack. Remove water from the oven after 10 minutes. Keep on baking the bread for another 30 minutes or until golden crispy brown.

Nutrition Facts

No Knead Bread-Baguette

Amount Per Serving

Calories 230 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g5%

Sodium 392mg16%

Potassium 73mg2%

Carbohydrates 48g16%

Fiber 2g8%

Sugar 1g1%

Protein 7g14%

Calcium 11mg1%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Posted August 11, 2020

About Author

Baguette (The Easiest Recipe) (11)

Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.

  1. Baguette (The Easiest Recipe) (12)

    JulesFeb 21, 2024

    I am trying your recipe, with high hopes, but honestly having to wade through 30+ ad windows is trying my patience.

    1. Baguette (The Easiest Recipe) (13)

      Natalya DrozhzhinFeb 21, 2024

      Hey Jules, Click on the "jump to recipe" option under the title and it'll take you directly to the recipe. I hope this helps. 🙂

  2. Baguette (The Easiest Recipe) (14)

    GwenFeb 19, 2024

    Loved this bread. I have to work on my technique of shaping them, but they turned out great.

    1. Baguette (The Easiest Recipe) (15)

      Natalya DrozhzhinFeb 20, 2024

      Hey Gwen, So happy to hear you love this bread! Thanks for sharing.

  3. Baguette (The Easiest Recipe) (16)

    Debi SFeb 16, 2024

    I just took mine out of the oven, they look amazing and smell even better! I read all the comments about using extra flour and I believe that helped my success here. I made a half batch because I was worried after reading the tips. Next time I am making a whole batch and sharing with my neighbors. Thank you everyone.

    1. Baguette (The Easiest Recipe) (17)

      Natalya DrozhzhinFeb 16, 2024

      Thanks for the feedback Debi. Sharing with your neighbors sounds like a lovely idea!

  4. Baguette (The Easiest Recipe) (18)

    AmyFeb 14, 2024

    Hi
    Great recipe But No Need for plastic wrap!
    What did we use prior to plastic wrap?
    Yes a towel over the top works just as well. People think. This plant doesn't need plastic wrap over every loaf of bread made.

    1. Baguette (The Easiest Recipe) (19)

      Natalya DrozhzhinFeb 14, 2024

      Hi Amy, I like this perspective, thank you for sharing your feedback!

    1. Baguette (The Easiest Recipe) (21)

      Natalya DrozhzhinFeb 12, 2024

      Hey Gabby, I would try adding some more flour! I hope this helps.

  5. Baguette (The Easiest Recipe) (22)

    SamFeb 9, 2024

    Love the recipe. Super simple. Are there any changes to the recipe if I substitute whole wheat flour say with a 75 whole wheat/25 AP split?

    1. Baguette (The Easiest Recipe) (23)

      Natalya DrozhzhinFeb 9, 2024

      Hey Sam, So grateful to hear you love this recipe. If you're looking for a whole wheat baguette, I would recommend trying our whole wheat baguette recipe: https://momsdish.com/recipe/2…

  6. Baguette (The Easiest Recipe) (24)

    CarolynFeb 7, 2024

    Can I let it sit on the counter for 24-26 hours?

    1. Baguette (The Easiest Recipe) (25)

      Natalya DrozhzhinFeb 7, 2024

      Hey Carolyn, If you must keep it out longer, I'd place it in the fridge after about 12 hours.

  7. Baguette (The Easiest Recipe) (26)

    LidiaFeb 5, 2024

    After reading other recipes I think I know what's wrong: the steam. The pan with hot water should go in the oven 5-10 minutes before the baguettes so it has time to come back up to boiling temperature and steam the oven. I will try a 3rd time.

    1. Baguette (The Easiest Recipe) (27)

      Natalya DrozhzhinFeb 6, 2024

      Hi, I think you can also lower temperature, some ovens run at higher temperature than others. They also soften as they cool off.Depending on their size, you can reduce baking time as well. Hope the pointers are helpful.

  8. Baguette (The Easiest Recipe) (28)

    LidiaFeb 5, 2024

    I followed your recipe exactly for the second time. My baguettes came out hard as rocks. I wish I could upload a picture to get your feedback as to what may have gone wrong.

    1. Baguette (The Easiest Recipe) (29)

      Natalya DrozhzhinFeb 6, 2024

      Hi Lidia, you can try lowering temperature. Also, as they cool down they may soften a bit.

  9. Baguette (The Easiest Recipe) (30)

    BethFeb 4, 2024

    Hi! This recipe looks great. Could I bake the loaves in a large preheated Dutch oven, rather than put water in the oven? Thanks!

    1. Baguette (The Easiest Recipe) (31)

      Natalya DrozhzhinFeb 5, 2024

      Hey Beth, The steam bath helps create the crusty exterior, so I don't skip it when making baguettes. I have not made baguettes in a Dutch oven because my long shape wouldn't fit in the ones I have.

  10. Baguette (The Easiest Recipe) (33)

    Rocky ConwayFeb 3, 2024

    Is there a baguette recipe for not the overnight process?

    1. Baguette (The Easiest Recipe) (34)

      Natalya DrozhzhinFeb 5, 2024

      Hey Rocky, The flavor develops from a long, slow rise so the overnight process is important.

  11. Baguette (The Easiest Recipe) (35)

    ChrisFeb 3, 2024

    Excellent recipe. This is a keeper. Next time I am going to jazz it up a little. Thanks so much for this recipe.

    1. Baguette (The Easiest Recipe) (36)

      Natalya DrozhzhinFeb 5, 2024

      You're welcome Chris! I'm curious how you plan to jazz up the recipe?

  12. Baguette (The Easiest Recipe) (37)

    OlgaFeb 1, 2024

    I did everything exactly how the recipe said and the bread didn't work out. The dough was on the counter top for 16 hours and when I decided to bake it, it stank because it already перекисло. And the dough was to flat, even with adding a whole bunch of flour for it not to be stinky and flat. I don't know what I did wrong.

    1. Baguette (The Easiest Recipe) (38)

      Natalya DrozhzhinFeb 2, 2024

      Hi Olga, No knead dough requires long periods to get to the peak of fermentation process. If the kitchen is too warm it can speed things up. Also, I am wondering what flour did you use?

  13. Baguette (The Easiest Recipe) (39)

    Cadence HelmeJan 29, 2024

    I halved this recipe and even though my dough wasn't sticky or bubbly on the top it still baked up fantastically. I need to work on my shaping but even halved I think I could have easily made two baguettes.

  14. Baguette (The Easiest Recipe) (41)

    Adriana CollinsJan 24, 2024

    I tried shaping my dough like the video but they’re still kinda flat. I followed the recipe to a T

    1. Baguette (The Easiest Recipe) (42)

      Natalya DrozhzhinJan 25, 2024

      Hey Adriana, What type of flour did you use? I would suggest using ample flour when shaping the baguettes and keep folding the dough until you get a tight, skinny log/baton shape.

  15. Baguette (The Easiest Recipe) (43)

    InaJan 24, 2024

    These are unbelievably easy and so good! Made many times already. Thank you for such an amazing recipe.

    1. Baguette (The Easiest Recipe) (44)

      Natalya DrozhzhinJan 24, 2024

      I'm so glad to hear that! Keep on enjoying!

  16. Baguette (The Easiest Recipe) (45)

    EliJan 23, 2024

    What temp is the baguette when done

    1. Baguette (The Easiest Recipe) (46)

      Natalya DrozhzhinJan 23, 2024

      Hey Eli, Anywhere between 190-210°F. I hope this helps!

  17. Baguette (The Easiest Recipe) (47)

    ElenaJan 19, 2024

    Used Robinhood AP flour, after first proof, the dough came out very wet and sticky, even after thoroughly flouring the surface and hands. The knife scoring didn't work, immediately disappears into the raw dough. What a mess! I watched the dough shaping video a lot and did many pinches, and the rolls become flat almost immediately. I weighed out the cups of flour and water precisely. Will try baking it but not hopeful.

    1. Baguette (The Easiest Recipe) (48)

      Natalya DrozhzhinJan 21, 2024

      Hi Elena, I am sorry you struggled with a sticky dough! The dough is very sticky and should hold shape but some brands of flour require a little more. I have not tested with Robinhood AP, I believe its Canadian brand and I have tried other Canadian flour and it worked for us. Let me know how it came out after baking.

  18. Baguette (The Easiest Recipe) (49)

    maggieJan 19, 2024

    i just bought a baguette baking pan should i put the dough in it to rise for the 1-2 hours or after it has risen on a sheet pan! i have made this bread twice and love it! thank you!

    1. Baguette (The Easiest Recipe) (50)

      Natalya DrozhzhinJan 19, 2024

      Hey Maggie, Yes, I would let it rise in the baguette baking pan. Thanks for sharing your love for this bread. I appreciate the feedback! 🙂

  19. Baguette (The Easiest Recipe) (51)

    TraceyJan 18, 2024

    I’m at high altitude and loaf is flat, s should I add more flour at the beginning before rise or as I shape?

    1. Baguette (The Easiest Recipe) (52)

      Natalya DrozhzhinJan 18, 2024

      Hey Tracey, I would try adding a bit more flour before the bread rises, this should help the bread from rising too quickly.

      1. Baguette (The Easiest Recipe) (53)

        Tracey NickellJan 18, 2024

        Wow, I added 1/2 cup before first rise, they are so much better, actually huge. Thanks

        1. Baguette (The Easiest Recipe) (54)

          Natalya DrozhzhinJan 19, 2024

          So glad that helped!

  20. Baguette (The Easiest Recipe) (55)

    AliceJan 17, 2024

    Phenomenal. Best baguette I ever made. They don’t look as nice as yours because I don’t have a lame or razor to score the tops, but once I get that, they’ll be perfect!

    I did 3/4 of the recipe at 4.5 cups flour, 2.25 cups water, and 1.5 each of salt and yeast. Made two beautiful, standard size baguettes.

    I also baked in one of those baguette aluminum bakers with the little holes. A bench scraper was key since the dough is so hydrated.

    Thanks!

    1. Baguette (The Easiest Recipe) (56)

      Natalya DrozhzhinJan 18, 2024

      Thanks for the feedback Alice! I'm excited for you to make these baguettes again! Enjoy!

  21. Baguette (The Easiest Recipe) (57)

    LeaJan 15, 2024

    My daughter and I made baguettes yesterday using this recipe and they turned out perfect! I had to freeze a loaf to keep my family from eating it all. Nice and crispy on the outside, soft on the inside. Will make again!

    1. Baguette (The Easiest Recipe) (58)

      Natalya DrozhzhinJan 15, 2024

      Thank you for the kind words Lea. I'm so glad you and your daughter enjoyed it!

  22. Baguette (The Easiest Recipe) (59)

    MollyJan 11, 2024

    My dough is almost to the top of my bowl after only a few hours of resting should I just leave it alone, transfer to a larger bowl, or can it be used earlier?

    1. Baguette (The Easiest Recipe) (60)

      Natalya DrozhzhinJan 12, 2024

      Hey Molly, I'd leave it alone and place it in the fridge to rise the remainder of the time. Let me know how it turned out. 🙂

  23. Baguette (The Easiest Recipe) (61)

    MartieJan 11, 2024

    My loaves "spread out" more than I would have liked during the rise. Do you think, perhaps, I should add a bit more flour with shaping my loaves? Thanks so much!!

    1. Baguette (The Easiest Recipe) (62)

      Natalya DrozhzhinJan 12, 2024

      Hey Martie, What type of flour did you use?

  24. Baguette (The Easiest Recipe) (63)

    SusanJan 9, 2024

    The easiest and most delicious bread! My first try - success! Thank you so much!

    1. Baguette (The Easiest Recipe) (64)

      Natalya DrozhzhinJan 9, 2024

      You're welcome Susan! First time success is the best! Enjoy! 🙂

  25. Baguette (The Easiest Recipe) (65)

    Linda O'LearyJan 7, 2024

    Hi Natasha this is my second attempt and although my baguettes are less flat than last time they still don’t have that nice round shape. I watched your video twice. Maybe bread making is not my forte lol.

    1. Baguette (The Easiest Recipe) (66)

      Heather ArnottJan 8, 2024

      For a rounder shape, I use a curved non-stick baguette pan. The bottom shape is rounded with little bumps, due to the tiny holes in the pan. Easy to find on Amazon.

      1. Baguette (The Easiest Recipe) (67)

        KathyJan 17, 2024

        I use the same pans and they make a huge difference! They are more than worth it!☺️

    2. Baguette (The Easiest Recipe) (68)

      Natalya DrozhzhinJan 7, 2024

      Hi Linda, maybe the dough is too runny, some brands of flour just don't give you the right consistancy. Can you add slightly bit more flour?

      1. Baguette (The Easiest Recipe) (69)

        ArluJan 10, 2024

        I used king arthur flour and its super runny... is there specific flour brand for thus one? Thank you

        1. Baguette (The Easiest Recipe) (70)

          Natalya DrozhzhinJan 10, 2024

          I have used King Arthur. It wasnts very runny. You can try adding 1/2 extra. Sometimes elevation can play a roll as well.

  26. Baguette (The Easiest Recipe) (71)

    DeniseJan 4, 2024

    Hi, Natalya. Can I bake one loaf in a loaf pan? Thanks.

    1. Baguette (The Easiest Recipe) (72)

      Natalya DrozhzhinJan 5, 2024

      Hey Denise, If making a baguette in a loaf pan, the shape and size might be different which will affect the texture and cooking time. I would recommend shaping them and baking on a baking sheet.

      1. Baguette (The Easiest Recipe) (73)

        DeniseJan 8, 2024

        Thanks. I appreciate your response.

  27. Baguette (The Easiest Recipe) (74)

    LolaJan 4, 2024

    Just made these and while I don't have a double rack in my oven to do the water method, I just put them in there as is, and they came out PERFECT. I turned my convection switch on and they baked in less than 30 minutes, about 20 minutes. I kept an eye on it until they were golden. How do you suggest storing them? I can probably freeze one if you think that's an option. Is a bread bag fine or should it be wrapped in something?

    1. Baguette (The Easiest Recipe) (75)

      Natalya DrozhzhinJan 5, 2024

      Hey Lola, Thanks for sharing your feedback. Freezing is a great option for any extra loaves. A bread bag totally works for storing baguettes!

  28. Baguette (The Easiest Recipe) (76)

    Leslie ShoupJan 3, 2024

    I loved the bread! I used the metric measurements and cut them in half, as 400g of flour is more than 3 cups. Dough turned out just like in the picture. I did only use 1/4 teaspoon of yeast, as you don't need nearly as much for overnight rise. I let it proof until it doubled. My bowl has cup measurements on the side up to 12, very convenient, so 7 cups(3 1/3 cups flour x 2 is almost 7) proofed took a total of 17 hrs. I then shaped the smaller baguettes, and followed instructions. Came out perfect! Also, I used KA bread flour. Also, I use rolled up foil to put in between baguettes under parchment paper, so it doesn't proof flat but up. Otherwise they would have went flat.

    1. Baguette (The Easiest Recipe) (77)

      Natalya DrozhzhinJan 3, 2024

      Hey Leslie, Thanks for sharing such detailed feedback! I'm happy to hear you love the baguettes!

      1. Baguette (The Easiest Recipe) (78)

        Sharlene MacEachernJan 13, 2024

        I used rolled up foil under the parchment paper as well.

        I continue to use this recipe because we loved it so much the first time.
        Let it proof overnight. Use bread flour. Trust the process.

        I make all my bread and this recipe is a keeper. (And my neighbors love it too.)

  29. Baguette (The Easiest Recipe) (79)

    EmmyJan 3, 2024

    Is there no sugar in this recipe for the yeast?

    1. Baguette (The Easiest Recipe) (80)

      Natalya DrozhzhinJan 3, 2024

      Hey Emmy, Yeast can transform the flour's starch into sugar, so sugar isn't necessary in this recipe.

Baguette (The Easiest Recipe) (2024)

FAQs

What is the secret of best baguette? ›

One of the secrets of a great baguette is to start with a sponge (a mix of flour, water, and yeast), which gives the yeast time to mature and combine with the other ingredients, creating the mildly sour and nutty flavors and chewy texture.

What makes a good baguette? ›

It should be long and skinny (55 to 60cm would be traditional but is uncommon in these days of shorter baguettes) with a crisp crust, nice brown exterior color, and a moist, cream-colored crumb with an irregular structure. It's best eaten within a few hours once it's out of the oven.

What is the baguette rule? ›

The French bread law

The law states that traditional baguettes have to be made on the premises they're sold and can only be made with four ingredients: wheat flour, water, salt and yeast. They can't be frozen at any stage or contain additives or preservatives, which also means they go stale within 24 hours.

What kind of flour is used to make baguettes? ›

Flour – For these baguettes loaf, I use unbleached all purpose flour from King Arthur Baking Company. It has a higher protein content than most AP flours. You could use bread flour if that's what you have.

What is the difference between a French baguette and a classic baguette? ›

In France, you can choose between an ordinary baguette and one made in the traditional French way (Baguette de Tradition). The choice has a 20 cent impact on the price, and also the taste. For true bread-lovers, only traditional baguettes will do, as these bring out the real aromas of quality bread.

Is bread flour or all-purpose flour better for baguettes? ›

Like the focaccia, the baguettes made with bread flour had a much more open crumb and springier, chewier texture, and the scores (the marks on the top of the loaf) opened up more. The dough made with bread flour was much easier to shape; meanwhile, the dough made with all-purpose flour was stickier and slacker.

Why is baguette unhealthy? ›

It's important to note that baguettes are particularly high in carbohydrates and sodium, so you should choose your portion size based on your diet and overall health goals. In terms of portion size, keep in mind that a full-sized baguette can contain between 4 to 8 servings per baguette.

Is baguette hard to make? ›

it's nothing complicated, you mix the yeast, flour and water, and leave that to ferment overnight for about 12-36 hours. This is great for adding extra flavour to your dough and helping to build the structure. In my opinion, it's very difficult to get close to a good baguette if you skip this stage.

Why are my baguettes chewy? ›

The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.

How long must a baguette be? ›

It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 to 6 cm (2–21⁄2 in) and a usual length of about 65 cm (26 in), but can be up to 1 m (39 in) long.

How do the French eat their baguettes? ›

Well, French people, we simply use our hands. and you make smaller pieces, you take what you like, and then you just eat your piece of baguette. Now, if you're receiving some guests. and you want to not use your hands.

What does baguette mean in slang? ›

(ethnic slur, mildly offensive, slang) A French person, or a person of French descent.

Why are baguettes cheap? ›

1 – Regular French Baguette = Cheap Bread in France

Hence, the bakers use the cheapest ingredients to keep it low cost. And some people apparently like that taste because “le pain” (the bigger loaf of French bread”) and “la baguette” still sell like… hot cakes (pun intended). Of course, it's a question of taste.

Do you need a baguette pan to make baguettes? ›

Make a couche (optional): If you do not have a baguette pan or couche, tear a piece of parchment paper that is 3 times the width of a rimmed baking sheet. Crinkle the paper, then flatten and fold into thirds lengthwise.

Is baguette dough the same as bread dough? ›

While most bread has a fairly high water content (usually around 40 percent), the water content of baguettes is much higher — usually about 50 percent. That gives baguettes their light and airy texture, which also means they dry out quickly.

Why are baguettes so much better in France? ›

In France, bakers pay careful attention to where their flour is made and which grains are used in the milling process. The result is usually softer, heartier, and tastier bread than can be found in other parts of the world. French flour tends to be made with a lower ash content than the flour from other countries.

How do you get the golden crust on a baguette? ›

Use steam: To create steam in your oven, place a tray of hot water on the bottom rack of your oven or spray water on the sides and bottom of the oven right before putting the bread in the oven. The steam helps create a crisp crust on the bread.

What is the most famous French baguette? ›

The Best Paris Baguettes – 2023 Winners
  • Le Grenier de Félix, 4 avenue Félix Faure, 75015.
  • Boulangerie Kilani, 191 Rue du faubourg Saint-Antoine, 75011.
  • Les Saveurs de Lévis, 41 Rue de Lévis, 75017.
  • 41 Rue de Lévis, 75017, 4 boulevard de Port-Royal, 75005.
  • Le Délice de Bagnolet, 42 boulevard Mortier, 75020.

How do we get the crispy crust on a baguette? ›

Secret three: Preheat the oven for baking with a pan of boiling water. Then once ready to bake, spray the oven with water for extra steam. THIS is what will give you the crunchy crust. An absolute necessity for a classic French Baguette!

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