Baguette is a French bread with a wonderfully crisp, crackly crust and a soft, big-holed interior, filling your kitchen with an irresistible wheaty aroma as it bakes. With just four simple ingredients — flour, water, yeast, and salt — this bread proves that simplicity can deliver extraordinary flavor. It's perfect enjoyed warm with a little butter or as a side to a warm bowl of soup.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams High-protein all-purpose flour (bread flour)
- 350 ml Cold water
- 7 grams Instant yeast
- 10 grams Fine salt
- 5 grams Granulated sugar
- 2 tbsp All-purpose flour, for dusting
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👩🍳 Instructions
- 1 Combine the flour, instant yeast, and sugar in a large bowl, and stir until well mixed.
- 2 Pour in the cold water a little at a time while stirring until the dough starts to come together, then add the salt.
- 3 Knead the dough for 10-15 minutes until smooth and elastic. The dough may be a little sticky — that's normal for baguette dough.
- 4 Shape the dough into a ball, place it in a lightly oiled bowl, and cover with plastic wrap or a damp cloth. Let it rest in a warm spot for 1-1.5 hours until doubled in size.
- 5 Gently deflate the dough, then divide it into 3-4 equal portions.
- 6 Shape each portion into a long oval, then roll and gently stretch it into a long baguette-style loaf about 30-35 cm (12-14 inches) long.
- 7 Place the loaves on a baking sheet lined with parchment paper and dust lightly with flour on top. Let rest again for 30-40 minutes until puffy.
- 8 Preheat the oven to 230°C (450°F). Make 3-4 diagonal slashes on the surface of each loaf using a sharp knife or a razor blade.
- 9 Spray a little water into the oven to create steam, then bake the bread for 20-25 minutes until the crust is golden brown and sounds crisp when tapped.
- 10 Remove from the oven and let cool on a wire rack before slicing and serving.
💡 Tips
• Use cold water to slow down fermentation, which develops deeper flavor and a nicer open crumb.
• Don't skip spraying water into the oven — the steam is what gives the baguette its perfectly crisp crust.
• If you don't have a special bread lame, use a very sharp razor blade or utility knife so your slashes are clean and don't tear the dough.
• Baguettes taste best the same day they're baked, since the texture turns soft if stored too long.
📊 Nutrition Facts / serving
180 kkal
Calories (kcal)
6 gramg
Protein
1 gramg
Fat
37 gramg
Carbs
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