There’s something magical about the aroma of freshly baked baguettes wafting through the air. Originating from France, the Parisian baguette is a true symbol of French culinary artistry—crusty on the outside, soft and airy on the inside. It’s no wonder this classic bread has captured hearts (and taste buds) worldwide.
We love how a simple combination of flour, water, yeast, and salt transforms into such an iconic staple. While it might seem intimidating to recreate this French bakery favorite at home, it’s surprisingly achievable with a bit of patience and the right technique. Plus, nothing beats the satisfaction of pulling a golden, crackly baguette from your own oven.
Paris Baguette Recipe
Creating a Paris baguette in your own kitchen is simpler than you might think. With four basic ingredients—flour, water, yeast, and salt—we achieve a bakery-quality loaf. Let’s break it down step-by-step so you can bake fragrant, crispy baguettes that take you straight to the streets of Paris.
Ingredients
Here’s what we need to prepare our Paris baguette:
- 3 ½ cups of bread flour (plus extra for dusting)
- 1 ½ cups of lukewarm water (about 100°F)
- 2 ¼ teaspoons of active dry yeast (1 packet)
- 2 teaspoons of fine sea salt
Tools You’ll Need
- Large mixing bowl
- Clean kitchen towel
- Dough scraper or plastic bench scraper
- Baking stone or tray
- Spray bottle filled with water
- Parchment paper
Instructions
1. Activate the Yeast
In a small bowl, combine lukewarm water and yeast. Stir gently and allow the mixture to sit for 5–10 minutes until it becomes frothy. This step ensures that the yeast is active and will help the dough rise properly.
2. Mix the Dough
In a large bowl, mix the bread flour and sea salt. Create a well in the center, pour the yeast mixture in, and stir with a wooden spoon until the mixture forms a rough dough.
3. Knead the Dough
Transfer the dough to a lightly floured surface. Use your hands to knead for about 8–10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–7 minutes on medium speed.
4. First Rise
Place the dough into a lightly oiled bowl, covering it with a damp kitchen towel to prevent drying out. Let it rise in a warm spot for 1½–2 hours or until it has doubled in size.
5. Shape the Baguettes
Turn the dough onto a floured surface and divide it into three equal pieces. Roll each piece into a rectangular shape, then fold it lengthwise, pinching along the seam to seal. Roll gently to form a baguette about 12–14 inches long.
6. Second Rise
Line a baking sheet with parchment paper or use a couche (French bread cloth). Place the shaped baguettes onto the prepared surface, leaving enough space between each. Cover them with a damp cloth and let rise for 30–45 minutes.
7. Prepare the Oven
Preheat the oven to 475°F. Place a baking stone or an upside-down baking tray in the oven to heat. Create steam by placing a shallow baking pan filled with water at the bottom rack.
8. Score the Dough & Bake
Use a sharp knife or a lame to make 3–4 diagonal slashes across the top of each baguette. The cuts should be about ¼-inch deep to allow the bread to expand. Transfer the baguettes carefully onto the preheated baking stone or tray. Spray water into the oven to create steam, which helps develop the crispy crust.
Baking Guidelines:
| Step | Time | Temperature |
|---|---|---|
| Bake the baguettes | 20–25 minutes | 475°F |
| Rotate tray once | After 10 min | Keep steady |
9. Cool Down
Once golden brown and crispy, remove the Paris baguettes from the oven. Let them cool on a wire rack for at least 20 minutes before slicing or serving.
Ingredients
To create the perfect Paris baguette, we only need a few simple ingredients. These pantry staples come together, with proper technique, to form an irresistible bread that’s both crusty and airy. Below is a precise breakdown of the ingredients and their measurements:
Dry Ingredients:
- 3 1/2 cups (445g) all-purpose flour or bread flour – sifted for a smoother dough.
- 2 tsp salt – fine sea salt works best for even mixing.
Wet Ingredients:
- 1 1/4 cups (300ml) warm water – around 110°F to help activate the yeast.
- 1 tsp granulated sugar – to feed the yeast and enhance its activity.
Yeast:
- 2 1/4 tsp (1 packet) active dry yeast or instant yeast – ensure it’s fresh for optimal rise.
Optional Garnish (for flavor or texture):
- A light dusting of all-purpose flour for the tops before baking.
Notes on Ingredients:
- Using bread flour results in a chewier dough, while all-purpose flour gives a softer crumb. Choose based on your desired texture.
- For perfect hydration, measure the water precisely. Too much water makes the dough sticky and hard to work with, while too little results in dryness.
- If you’re in a humid environment, reduce water slightly or adjust the rising times.
Ingredient Summary in a Table:
| Ingredient | Quantity | Additional Notes |
|---|---|---|
| All-purpose flour | 3 1/2 cups (445g) | Sifted for smoother dough |
| Salt | 2 tsp | Fine sea salt for even mixing |
| Warm water | 1 1/4 cups (300ml) | 110°F for yeast activation |
| Granulated sugar | 1 tsp | Feeds yeast and enhances activity |
| Active dry yeast | 2 1/4 tsp | Ensure freshness for better results |
Tools And Equipment
To achieve the perfect Paris Baguette, having the right tools and equipment is essential. Each item plays a specific role in ensuring accurate preparation, proper texture, and an authentic baking experience. Here’s what we’ll need:
Essential Tools
- Mixing Bowl: A large bowl works best to combine the dough ingredients evenly and allows room for kneading.
- Kitchen Scale: Precision is key when measuring flour, water, and other ingredients. Use a scale to get exact measurements every time.
- Dough Scraper: Helps in handling and shaping the sticky dough effectively. This tool is especially helpful during the kneading process.
- Clean Kitchen Towel or Plastic Wrap: Used to cover the dough during the rising process to maintain proper moisture.
- Parchment Paper or Silicone Baking Mat: Prevents the baguettes from sticking to the baking surface during baking.
For Kneading and Shaping
- Floured Surface or Pastry Mat: A clean countertop or flexible pastry mat, dusted with flour, is ideal for kneading and shaping the dough.
- Bench Knife: Helpful for dividing the dough into even portions before shaping the baguettes.
- Couche Proofing Cloth: Using a linen or canvas cloth helps maintain the baguette’s shape as it rises, creating the iconic “baton” look.
For Perfect Baking
- Baking Stone or Steel: A baking stone retains heat, ensuring an evenly baked, crispy crust. Preheating is crucial for best results.
- Oven-Safe Pan: Placed on the lower rack, this pan will hold water to generate steam, which is essential for forming the crusty exterior.
- Lame (Scoring Blade): This small tool allows us to make precise slashes on the baguette’s surface for proper expansion and aesthetic appeal during baking.
- Oven Thermometer: Ensures the oven has reached and maintains the correct temperature—critical for consistent baking.
Equipment Checklist Table
| Equipment | Purpose |
|---|---|
| Mixing Bowl | Mixing and combining ingredients |
| Kitchen Scale | Precise ingredient measurements |
| Dough Scraper | Handling and kneading the sticky dough |
| Parchment Paper | Prevents sticking during baking |
| Baking Stone or Steel | Ensures an evenly baked crust |
| Oven-Safe Pan | Generates steam for the crust |
| Lame | For scoring the dough |
| Oven Thermometer | Monitors oven temperature for accuracy |
Having these tools not only streamlines the process but also elevates the quality of your homemade baguette, making it closely resemble the ones from an artisan Parisian bakery.
Directions
Let’s dive into the details of making a Paris baguette from scratch. Follow these step-by-step instructions to achieve that perfect crusty exterior and soft, airy center we all adore.
Prep
- Prepare the yeast: In a small bowl, combine 1/4 cup of warm water (around 110°F), 1 teaspoon of granulated sugar, and 2 1/4 teaspoons of active dry yeast. Stir gently and let it sit for 5–10 minutes until it becomes frothy. This activates the yeast.
- Gather ingredients and tools: Measure out all-purpose or bread flour (3 1/2 cups), fine sea salt (2 teaspoons), and warm water (1 1/4 cups). Ensure your baking tools, such as a mixing bowl, dough scraper, and baking stone, are ready to streamline the process.
Mixing The Dough
- In a large mixing bowl, combine 3 cups of flour and the activated yeast mixture. Slowly pour in the remaining warm water (1 cup) while mixing.
- Sprinkle the sea salt (2 teaspoons) over the dough and mix thoroughly for even distribution. Add the remaining 1/2 cup of flour incrementally until the dough comes together.
- Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 5–7 minutes.
First Rise
- Lightly grease a large bowl, place the dough inside, and cover it with a damp kitchen towel or plastic wrap.
- Leave the dough to rise in a warm, draft-free area for 1–1.5 hours or until it doubles in size. Ideal rising temperature should be around 75°F–80°F.
Shaping The Baguette
- Once the dough has doubled, punch it down gently to release air bubbles.
- Transfer the dough to a lightly floured surface and divide it into 2–3 equal portions.
- Shape each portion into a rectangular form. Roll the dough tightly lengthwise into a baguette shape, pinching the seam to seal.
- Place the shaped dough onto a parchment-lined baking sheet or a lightly floured baker’s couche.
Second Rise
- Cover the shaped baguettes loosely with a damp cloth and let them rise again for 30–45 minutes, until slightly puffed.
- During this time, preheat the oven to 475°F and place a baking stone or an overturned baking sheet on the middle rack. Position a small oven-safe pan on the bottom rack for steaming.
Follow along to the next section for how to score and bake your baguettes for that perfect Parisian finish.
Baking Instructions
To achieve that perfect crusty Paris baguette with a soft, airy crumb, follow these precise baking instructions step-by-step:
Step 1: Preheat the Oven and Prepare for Steam
- Place a baking stone or an upside-down baking sheet on the middle rack of your oven. Position a metal tray or cast-iron skillet on the lower rack.
- Preheat the oven to 475°F (245°C) at least 30 minutes before baking. This ensures even heat distribution.
- Prepare 1 cup of boiling water. It will be used to create steam during the baking process.
Step 2: Score the Baguettes
- Once the shaped baguettes have completed their second rise (approximately 30-45 minutes), transfer them carefully onto a piece of parchment paper or a lightly floured baguette pan.
- Using a sharp bread lame or serrated knife, make 3-4 diagonal slashes along the length of each baguette. These cuts should be roughly 1/4 inch deep and overlap slightly to create professional results.
Step 3: Bake the Baguettes
- Quickly slide the parchment paper with the baguettes onto the preheated baking stone or sheet.
- Pour the 1 cup of boiling water into the metal tray/skillet on the lower rack. This will create steam, crucial for developing the iconic crispy crust.
- Immediately shut the oven door to trap steam and bake for 10 minutes.
- After 10 minutes, carefully open the oven door to release excess steam. Rotate the baguettes to bake evenly and reduce the oven temperature to 450°F (232°C).
- Continue baking for another 15-20 minutes or until the baguettes are golden brown with a crisp crust.
Step 4: Check for Doneness
- To ensure the baguettes are fully baked, tap the bottom of each loaf. A hollow sound indicates they’re done.
- The internal temperature should read 205°F to 210°F (96°C to 99°C) when measured with an instant-read thermometer.
Step 5: Cool the Baguettes
- Remove the baguettes from the oven and transfer them to a wire rack.
- Allow them to cool completely—this step is vital for the crumb structure to set before slicing or serving.
Quick Reference Table
| Step | Time | Temperature | Key Tip |
|---|---|---|---|
| Preheat Oven | 30 minutes | 475°F (245°C) | Use a baking stone for even heat distribution. |
| First Bake with Steam | 10 minutes | 475°F (245°C) | Trap steam for a crispy crust. |
| Second Bake | 15-20 minutes | 450°F (232°C) | Rotate baguettes for even baking. |
| Cooling Period | 20-30 minutes | Room Temperature | Do not slice while hot. |
With these meticulously crafted instructions, we can master baking Paris baguettes at home, straight from the oven to our table, achieving that distinct balance of crust and crumb.
Make-Ahead Tips
When preparing Paris baguettes, planning ahead can simplify the process and allow you to enjoy freshly baked bread without feeling rushed. Below, we’ve outlined several make-ahead strategies to help you manage your time more effectively while still achieving bakery-quality results.
1. Prepare the Dough in Advance
The dough can be made a day ahead and refrigerated after the first rise. Here’s how:
- Once the dough has risen and doubled in size during the first proof, punch it down gently.
- Transfer it to a lightly oiled bowl and cover it tightly with plastic wrap to prevent drying.
- Place the bowl in the refrigerator where the dough can chill for up to 24 hours.
- Before shaping the baguettes, remove the dough from the refrigerator and let it rest at room temperature for 30-45 minutes to warm up and relax.
This method enhances the flavor of the dough as it allows for a slow, cold fermentation process, resulting in more complex and slightly tangy notes in your finished baguette.
2. Freeze Shaped Baguettes
For even more convenience, we can prepare and shape the dough ahead of time.
- After shaping the dough into baguettes, lay them on a parchment-lined baking sheet.
- Lightly dust the surfaces with flour and flash-freeze them for 1-2 hours until firm.
- Transfer the frozen baguettes into an airtight, freezer-safe bag.
When ready to bake:
- Place the frozen baguettes on a baking tray while they’re still frozen.
- Allow them to thaw and proof for 2-3 hours or until they’ve puffed up and appear airy.
- Score and bake following the original recipe instructions.
3. Store Baked Baguettes
Baking your baguettes in advance is another great option. However, since baguettes are best enjoyed fresh, follow these steps to preserve their quality:
- Bake the baguettes fully, then let them cool completely at room temperature.
- Wrap each fully cooled baguette tightly in aluminum foil.
- Store in a freezer-safe bag and freeze for up to 2 months.
To serve:
- Preheat the oven to 375°F.
- Unwrap the frozen baguette and bake it directly on the oven rack for about 10-12 minutes until crisp and warmed through.
Compare Make-Ahead Options
We’ve summarized the methods for easy reference:
| Method | Steps | Storage Time | Reheat/Thaw Time |
|---|---|---|---|
| Refrigerated Dough | First-rise dough refrigerated, warmed before shaping. | Up to 24 hours | 30-45 minutes before shaping. |
| Frozen Shaped Dough | Shaped baguettes frozen, thawed/proofed before baking. | Up to 1 month | 2-3 hours of thawing+proofing. |
| Frozen Baked Baguette | Fully baked, cooled baguettes frozen in foil+freezer bag, reheated before serving. | Up to 2 months | 10-12 minutes in oven. |
By incorporating these time-saving tips into our routine, we can enjoy homemade Paris baguettes anytime without compromising on quality or flavor.
Serving Suggestions
Paris baguettes are incredibly versatile, and their delicate balance of a crispy crust and tender interior makes them suitable for a variety of meals and occasions. Whether we’re enjoying them fresh out of the oven or repurposing day-old baguettes, there’s a serving option for everyone. Below, we’ve outlined some of the best ways to present and enjoy these beloved bread creations:
1. Classic Pairings
- Butter and Jam: Slice the baguette and spread it with creamy butter and your favorite fruit jam for a simple yet decadent breakfast.
- Cheese Boards: Serve thinly sliced pieces as an accompaniment to an assortment of cheeses, fruits, and charcuterie.
- Soup Sidekick: Pair slices with soup. A hearty French onion soup or tomato bisque works especially well.
- Salad Companion: Add toasted baguette slices as a side to fresh green or Caesar salads for an elevated experience.
2. Gourmet Toasts
Transform sliced baguettes into sophisticated appetizers or light meals. Brush each slice with olive oil and toast them for a few minutes. Then, try out these toppings:
| Topping Option | Description |
|---|---|
| Avocado Smash | Mashed avocado with a sprinkle of sea salt, red pepper flakes, and a drizzle of lemon juice. |
| Tomato Bruschetta | Chopped tomatoes, garlic, basil, olive oil, and a touch of balsamic vinegar. |
| Goat Cheese & Honey | Whipped goat cheese topped with a honey drizzle and crushed pistachios. |
| Smoked Salmon & Dill | Cream cheese, thin slices of smoked salmon, and a garnish of fresh dill. |
3. Sandwich Upgrades
We can slice the baguette lengthwise and use it as a base for sandwiches. Here are some popular sandwich ideas:
- Classic Baguette Sandwich: Fill with ham, salami, Swiss cheese, lettuce, and Dijon mustard for that authentic French sandwich feel.
- Veggie Delight: Roasted vegetables, hummus, and arugula make a delectable vegetarian option.
- Caprese Style: Layer fresh mozzarella, tomato slices, and basil with a drizzle of balsamic glaze for an Italian-inspired treat.
4. Repurposing Day-old Baguettes
Stale baguettes have their charm and can easily be transformed into other dishes:
| Dish | How to Use |
|---|---|
| French Toast | Soak slices in a mixture of eggs, milk, cinnamon, and sugar before frying until golden. |
| Bread Pudding | Cube the baguette and bake with a custard mixture for a sweet or savory bread pudding. |
| Croutons | Cut into cubes, toss with olive oil and seasoning, and bake until crisp for use in soups or salads. |
| Panzanella Salad | Toss day-old chunks with tomatoes, cucumbers, basil, and vinaigrette for a refreshing bread salad. |
5. Holiday & Party Suggestions
Serve mini baguette portions for gatherings. Slice thin rounds and offer them as part of a DIY crostini bar where guests can choose their toppings. For celebrations, arrange baguettes in a rustic breadbasket or wrap them in parchment paper with twine for a chic presentation.
With these serving ideas, the Paris baguette’s versatility truly shines, allowing us to savor it in delightful ways for every occasion.
Storage Information
Proper storage is key to preserving the flavor, texture, and crispiness of our homemade Paris baguettes. Storing them correctly helps us maintain their bakery-quality characteristics for longer periods and ensures minimal waste. Below, we’ll break down the best methods for short-term and long-term storage with clear steps and tips.
Short-Term Storage
To keep our baguettes fresh for up to two days:
- Wrap in a clean kitchen towel: After the baguette cools completely, wrap it loosely in a dry, clean kitchen towel. This helps the crust retain its crunchiness while protecting the soft interior.
- Place in a bread box: If you have a bread box, use it to further shield the baguette from air exposure, maintaining its texture.
- Avoid plastic bags: Plastic bags trap moisture, softening the crust and compromising the baguette’s signature crispiness.
Refrigeration
Refrigeration is generally not recommended as it tends to dry out the baguette, altering both its crust and crumb. However, for extremely humid climates, refrigerating in an airtight container works as a last resort, although reheating will be required.
Freezing for Long-Term Storage
For storage beyond two days, freezing is the most effective method to preserve the freshness and texture of our Paris baguette. Here’s how to do it:
- Allow the baguette to cool completely.
- Wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn and air exposure.
- Place the wrapped baguette in a freezer-safe bag or container.
Properly stored in the freezer, a Paris baguette can remain fresh for up to 3 months.
Reheating Frozen Baguettes
To restore the delicious crust and soft interior of our frozen baguette:
- Remove the baguette from its wrapping and let it thaw at room temperature for 15–20 minutes.
- Preheat the oven to 375°F (190°C).
- Place the thawed baguette directly on the oven rack for 8–10 minutes, or until the crust becomes crispy and warm.
Storage Methods – Quick Overview
| Storage Method | Duration | Tips |
|---|---|---|
| Wrapped in kitchen towel (room temp) | Up to 2 days | Best for maintaining a crispy crust and soft crumb. |
| Airtight container (refrigerator) | 1–2 days | Use only in humid climates; reheating required. |
| Freezing (wrapped tightly) | Up to 3 months | Ideal for long-term storage; reheating brings back bakery-like freshness. |
Conclusion
Mastering the art of baking a Paris baguette at home is an incredibly rewarding experience. With the right ingredients, tools, and techniques, we can recreate the magic of this iconic bread in our own kitchens. Whether enjoyed fresh out of the oven or creatively repurposed, a homemade baguette brings a touch of Parisian charm to any meal. By following the steps and tips shared, we’re well on our way to achieving bakery-quality results that’ll impress and delight every time.
Frequently Asked Questions
What ingredients are needed to make a Paris baguette at home?
To make a Paris baguette, you’ll need 3 1/2 cups all-purpose or bread flour, 2 teaspoons fine sea salt, 1 1/4 cups warm water, 1 teaspoon granulated sugar, and 2 1/4 teaspoons active dry or instant yeast. Fresh yeast is recommended for optimal results.
What is the key to achieving a crispy crust on a baguette?
Creating steam during the baking process is crucial for a crispy crust. Place a pan of hot water in the oven or use a spray bottle to mist water into the oven during baking.
Can I make baguette dough ahead of time?
Yes, you can prepare the dough ahead of time by refrigerating it after the first rise. Shaped baguettes can also be frozen before baking, allowing you to bake fresh when needed.
What tools are essential for baking a Paris baguette?
Essential tools include a mixing bowl, kitchen scale, dough scraper, baking stone, and a sharp knife or bread lame for scoring. These tools streamline the process and ensure quality results.
How should I store a homemade baguette to keep it fresh?
Store short-term by wrapping the baguette in a kitchen towel or placing it in a bread box. For long-term storage, freeze the baguette by wrapping it tightly and reheating before serving.
How do I know when my baguette is fully baked?
A fully baked baguette will have a golden crust and a hollow sound when tapped on the bottom. Alternatively, the internal temperature should reach 190°F to 200°F.
What are some serving suggestions for Paris baguettes?
Paris baguettes pair perfectly with butter, jam, cheese, or soups. They can also be used for gourmet toasts, sandwiches, or repurposed into dishes like French toast, croutons, or bread pudding.
Can I make baguettes without professional baking equipment?
Yes, you can still make baguettes without professional equipment. Use a regular baking sheet instead of a baking stone and create steam by placing a pan of water in the oven.
Why is it important to let baguettes cool before slicing?
Cooling allows the crumb structure to set properly, ensuring soft and airy interiors. Slicing too soon can result in a gummy texture and uneven crumb.
How can leftover baguettes be reused?
Leftover baguettes can be repurposed into dishes such as croutons, panzanella salad, French toast, or bread pudding. They’re also great for toasting and pairing with spreads.