French baguettes

  • Total Time

    1h 10m
    • Prep Time

      50m
    • Bake Time

      20m
  • Serves

    3

  • Skill Level

    Intermediate
  • 73 Reviews

    4 star rating

You don't need to travel to France to enjoy a tasty baguette, these are delicious served warm from the oven and smothered in butter.

Method

  1. In a large bowl mix the yeast with the water and sugar. Sift the flour and salt together in a separate bowl, add half to the yeast mixture, stir and cover. Leave until the dough has doubled in size.

  2. Add the remaining flour and mix to a light dough. Knead for 10 minutes by hand or for 5 minutes if using a food mixer fitted with a dough hook.

  3. Divide the dough into 3 pieces and shape into an oblong. Fold the 2 ends into the middle and seal, repeat this process 3 or 4 more times.

  4. Roll each piece of dough into a 33-34 cm (13-14”) long loaf.

  5. Place onto a greased baking tray and leave until double in size, then slash the tops. Meanwhile preheat the oven to 200°C (fan 180°C, gas mark 7).

  6. Bake for 20 minutes carefully spraying the inside of the oven with water during the first 5 minutes of baking.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    Can you explain step 3 in a little more detail please? How long is the oblong? Do the ends meet in the middle or overlap? Do it turn it round before repeating the process?
    ________________________________________________
    Hello,

    I would suggest the oblong to be approx. 30cm X 10cm roughly.
    Folding the ends in until they meet, they do not need to overlap.
    Turn 90 degrees and repeat.
    Hope this helps
    Happy Baking!

  2. 5 star rating

    I made these baguetoday. The recipe was easy to follow and we all loved the the results.

  3. 5 star rating

    I made these baguettes today. The recipe is spot on. I couldn't fault it. Easy to follow and great results. The downside is they've didn't last too long, my kids ate them all quickly 😀

  4. 1 star rating

    Add half to the yeast mixture
    when do i add the rest of the yeast
    ________________________________________________

    Hello,

    Sorry for the confusion.
    In a large bowl mix the yeast with the water and sugar. Sift the flour and salt together in a separate bowl, add half to the yeast mixture, stir and cover. Leave until the dough has doubled in size.

    Add the remaining flour and mix to a light dough. Knead for 10 minutes by hand or for 5 minutes if using a food mixer fitted with a dough hook.

    So it's half the flour you are adding to all of the yeast mixture initially. Then afterwards you add the rest of the flour.

    Hope this has made it clearer.
    Happy Baking!

  5. 5 star rating

    I divided it into 4 and made batons. Very tasty.

  6. 5 star rating

    Perfect. One tip to prevent flat bread is to put the rolls in a warm oven to prove for 15 minutes before baking. that way they rise perfect. I then spritz woth water just before cooking

  7. 5 star rating

    I can't get over some of the negative comments on here. People need to read the recipe fully, "what do you do with the rest of the yeast mix" how do you fold them etc, seriously ? Just made them step by step, and came out great.

  8. 5 star rating

    Brilliant recipe!

  9. 5 star rating

    It was awsome ! It was quite easy to 😁

  10. 5 star rating

    Great results. Everyone loved the bread.

  11. 5 star rating

    How do you make the slits in the top?
    ________________________________________________
    Hello,

    You can make the slits with a sharp knife or Stanley blade,

    Happy Baking!

  12. 5 star rating

    Good recipe I am gonna try it

  13. 4 star rating

    This recipe tasted amazing, my dad said it was the best bread ever!!!
    But I also had problems because my bread got stuck to the baking tray even though I put oil down, and they were also big and flat instead of roll shaped. How do you stop the dough from spreading? And how do I stop it from sticking?

    ________________________________________________
    Hello,

    I would suggest you use more oil to prevent the bread from sticking to your tray.
    I would suggest there is too much liquid if it is spreading and giving you flat bread. Maybe try reducing the liquid by 25/50ml to see if this makes a difference.

    Happy Baking!

  14. 5 star rating

    How do you fold the dough after you have kneaded it?
    It says to divide the dough into 3 pieces and shape into an oblong. Fold the 2 ends into the middle and seal, repeat this process 3 or 4 more times. Then roll each piece of dough into a 33-34 cm (13-14”) long loaf.
    How do you do that?
    ________________________________________________
    Hello,

    This way of folding and sealing is a way of getting the authentic French bread texture of a baguette.

    Happy Baking!

  15. 3 star rating

    Security checks? Very convenient way to prevent a negative review.

  16. 3 star rating

    Well, i followed the recipe to the letter, but when i tested one after 20 mins, it was very pale and still raw in the middle. I left them a little longer, but the colour didn’t change. They tasted nice, but way, way too much salt! The crust has also cut the inside of my mouth, so I will stick to soda and sourdough bread.

  17. 5 star rating

    Tastes amazing but didn't look like baguettes ( the dough was very airy so it was like a sub ) not a bad thing good shape for a sandwich which is what the kids were shooting for. To get a baguette shape I need practice ha

  18. 5 star rating

    Lovely results from a such a quick recipe - took a little longer than the 1 hr 10 minutes in the description, but still much less time than most baguette recipes I have tried.

  19. 5 star rating

    Brilliant!

  20. 5 star rating

    Great recipe & easy to follow

  21. 3 star rating

    I'm a little confused with the method, it says in step 1 to add half of the yeast mixture to the flour then in step 2 it says add the remaining flour.
    What flour if you didn't save any from step 1?
    What happens with the remaining yeast mixture? Or is it just typo?
    Im planning to use this recipe for the first time this weekend as many people have said that it is great but I want to get it right so clarification would be appreciated.
    ________________________________________________
    Hello,
    Sorry for the confusion.
    In a large bowl mix the yeast with the water and sugar. Sift the flour and salt together in a separate bowl, add half to the yeast mixture, stir and cover. Leave until the dough has doubled in size.

    Add the remaining flour and mix to a light dough. Knead for 10 minutes by hand or for 5 minutes if using a food mixer fitted with a dough hook.

    So it's half the flour you are adding to all of the yeast mixture initially. Then afterwards you add the rest of the flour.

    Hope this has made it clearer. Happy Baking!

  22. 5 star rating

    Best baguette recipe. I do it every weekend. My family had no idea I’d made them myself. I do mine in a kitchen aid and it works out great. I put a baking tray of cold water in for the first five mins. Follow it to the letter and you can’t go wrong!

  23. 1 star rating

    Strange idea to add only half the flour, mainly because when you come to add the other half, the yeast mixture is already a dough, so it is incredibly difficult to "add the remaining flour and mix to a light dough" mainly because you are basically kneading flour into the dough so pressing it in and you end up with a very dry and dense bit of dough. When cooked, this ended up so dense and heavy that I wont be doing this recipe again and would not recommend it!

  24. 4 star rating

    Followed the recipe, my 1st time making baguette, was really easy and turned out perfect for me. I did turn the oven to 200c and added a ice and water cup at the bottom of the oven. The dough was easy to work with, wasn't dry or wet for me, just perfect, hubby and the kids both loved it, will make it again as it was so easy 😊

  25. 3 star rating

    I have never made French bread before so some clearer instructions would have been helpful as I didn't understand how an oblong with the ends folded together make a shape resembling a baguette.

  26. 5 star rating

    These taste like proper French baguettes! Delicious!

  27. 5 star rating

    I did half quantities in case I made a mess of it, the baguette was lovely. Mine wasn't crispy but that was better. My husband didn't realise that I had made it myself. Should have made full quantity as it all went at lunch time. I didn't spray the oven with water, but I put a tray of hot water at the bottom.

  28. 5 star rating

    Amazing bread, using T55 grade flour, and very authentic!

  29. 4 star rating

    This is the best baguette I have ever made! We all loved it.

  30. 5 star rating

    Brilliant easy to use recipe. They were so delicious last night we are making more for lunch. Thank you

  31. 5 star rating

    Well I have done it quiet different but used your recipe. I used warm milk instead water. And water tray under the load pans came perfect. Thank you for the recipe.

  32. 5 star rating

    Wow the bread is amazing, added a wee drop extra water, think they lasted 10 mins after I took them out of oven. Will definitely make again

  33. 5 star rating

    Fantastic and so tasty, no problems at all!

  34. 5 star rating

    Amazing! I would definitely make again

  35. 4 star rating

    Overall I was pleased with how my bread turned out. I felt the temperature was not high enough because the top didn’t brown very well, I think if I had basted it with milk before going into the oven it would have come out with a better brown crusty top

  36. 5 star rating

    I had a craving for a baguette (and can't go out because of the Covid-19 thing). What can I say - I think these took longer to rise than the recipe said, but otherwise I followed it to the letter, and it was well worth the wait. Craving satisfied.

  37. 5 star rating

    Spot on.
    Tried it today. I was sceptical about the half mix method but they are perfect.

    Thanks.

  38. 5 star rating

    Very simple! Like someone said, read and follow the instructions and it won’t be too dry, or too wet. Perfect! My baguettes came out looking very professional!

  39. 5 star rating

    Roughly how long does it take to “double in size” at stages 1 and 5. About 20 minutes each - if total Prep time is 50mins?
    I want to make these for lunch but need to work out when to start! Can’t wait to try it.
    ________________________________________________
    Hello,

    It does depend on how warm your kitchen is, if your kitchen is warm it can double in size in 25 minutes, but if cooler it can take up to 60 minutes.
    Happy Baking!

  40. 5 star rating

    Third time I have made these, fantastic. Have used 350ml water and 260deg C as per a previous reviewer and they come out perfect

  41. 5 star rating

    First time I’ve ever made bread and this recipe worked really well. Tasted great and the texture of the bread was spot on. Very happy

  42. 2 star rating

    I found this recipe quite hard to follow as a first time baker, what does spray the oven mean? Also why do you only add half? Then the other half it makes no sense, 2 tsp of salt made the bread really salty and killed the yeast so they didn’t rise. I think the only use my bread will have is being a door stop.
    _______________________________________________
    Hello
    You would spray the oven with water, this aids the crust formation. Alternatively you could put a tray of hot water in the bottom of the oven to create steam.
    Adding half and allowing the bread to prove then adding the other half and allowing the bread to prove again gives a far more authentic French bread texture.
    Next time you make it you could try reducing the salt levels but you do need salt in bread for texture and flavour. Salt strengthen the gluten network and aids the browning process.
    The more salt you have in the dough the longer it needs to be left to rise.
    Hope you have more success next time.
    Happy Baking!

  43. 1 star rating

    The recipe was quite confusing and I found that 2 tsp of salt killed the yeast so they didn’t rise, they tasted salty and are probably more use as a door stop
    ________________________________________________
    Hello sorry your bread was not a success.
    Next time you make it you could try reducing the salt levels but you do need salt in bread for texture and flavour. Salt strengthen the gluten network and aids the browning process.
    The more salt you have in the dough the longer it needs to be left to rise.
    Hope you have more success next time.
    Happy Baking!

  44. 4 star rating

    I am Australia could you tell me how much active dry yeast this recipe uses?
    _______________________________________________

    A general rule of thumb is that 1 sachet / 7g of Easy Bake Yeast is the equivalent of 15g Dried Active Yeast

  45. 4 star rating

    First time I have made bread for years and this recipe was so easy. Have now made two batches a d both came out perfect. Great recipe I will make again and again.

  46. 4 star rating

    So my first batch are in the oven now. Only just made 12 inches. Did seem a bit dry with a lot of flour left in the bowl. They are in the oven on a pizza stone mark 270 with a bowl of water on the bottom shelf. They already look amazing and have just turned them, nearly ready, so just grating some cheese and chopping an onion, then lunch is served! They look amazing! Will let you know, but really enjoyed making them.

  47. 4 star rating

    Great recipe, just made the first batch, with the second batch about to come out of the oven. First batch was great but tweaked the recipe slightly second time having read the reviews, I added more water as lot of flour still in the bowl after leaving to stand. Also took the advice of baking on a pizza stone with a bowl of water on the bottom shelf. Best home made bread I have ever made. Delicious

  48. 5 star rating

    I've used this recipe on several occasions with consistently great results. My girlfriend made this with no baking experience and made it perfectly too! Anyone who thinks this recipe is wrong is clearly not doing this right! Read the recipe carefully... One thing I do slightly differently is put a tray of hot water in the bottom of the oven as spraying the inside of the oven requires a spray gun, something I don't have!

  49. 5 star rating

    How much yeast is in a packet? I can't wait to try this....
    Thank you in advance.
    _______________________________________________

    There is 7g in a sachet of Easy Bake Yeast

  50. 4 star rating

    The baguettes take ages to rise - I cheated by leaving them in the oven at 50deg c and they rose faster. Then take them out and replace once oven reaches the said temp. I also used 300ml water and kept oven temp at 200 for better colour

  51. 2 star rating

    I followed the recipe exactly, but they were very dry after the second rising. After they had been rising in shape they were too dry to do the slits and came out of the oven looking pale and dense. Didn't taste that good either. A bit disappointing.

  52. 4 star rating

    I am trying to make these baguettes... It's been an hour since I rolled them but there is no sign of them doubling in size... Any tips? How long am I supposed to leave them for before putting them in the oven?

  53. 5 star rating

    Great rescipe

  54. 3 star rating

    The water content in the recipe should be much higher - the dough was tough and dry, so next time I used 350ml and they were far better.

    Oven temp used was 260c (as used in commercial bakeries) so they coloured well on the pizza stone.

    Nice to have a quick recipe to use when I have no time for a poolish!

  55. 4 star rating

    It was super good and crusty

  56. 5 star rating

    Absolutely brilliant recipe and successful on all levels. Bonus was that it is so easy too...

  57. 4 star rating

    Lovely bread but doesn’t colour so not great looking. And tips for getting a better colour?

  58. 4 star rating

    Taste lovely. I didn't get a final rise in the oven so next time I will try with putting boiling water in a tray at the bottom instead of opening door to spray in. Also, I felt that the outer surface had dried a bit so being thoughtful about where to prove and what to cover with. Will definitely do again and hopefully perfect.

  59. 5 star rating

    Amazed! I have never made bread before and these came out absolutely amazing!! So so impressed. Me and my children devoured one straight from the oven. A* recipe!

  60. 5 star rating

    Great easy recipe to follow, I forgot to spray my oven with water but no problem - the baguettes still turned out perfect. I was hoping to serve them with our evening meal but they didn't hang around long enough. I will make another batch tomorrow - must remember to spray the oven, as I would like to see the difference it makes. I may try doubling up the quantity.

  61. 5 star rating

    Brilliant i ve tried various longwinded recipes, this was so easy and they taste delicious, and look so good thankyou

  62. 1 star rating

    This is not the correct process to make the mix. Adding half of it half-way does not make sense. You should let it rise once, knead it in shape and then let rise again for 45 minutes. If you follow this recipe your mix will be very dry on the end.

  63. 1 star rating

    What do you do with the other half of the yeast mixture?

  64. 5 star rating

    Brilliant recipe! I don't make bread often but these turned out really well.

  65. 5 star rating

    This works SO WELL! I was nervous because a lot of my bread making has been mediocre, but this recipe is brilliant.

  66. 5 star rating

    I wish I could post the photos to prove that this is a NO FAIL perfect recipe. My family and I absolutely loved it. We polished off all 3 baguettes in a day! Next time, though, I will use less salt.

  67. 5 star rating

    The best ever
    Just WOW 😍

  68. 5 star rating

    Absolutely amazing! Would definitely recommend this recipe, as I’d never made bread before and it came out perfectly, just like you’d buy from a French bakery - I’ll be making these again soon!

  69. 5 star rating

    Tasty baguettes

  70. 2 star rating

    Oops I had trouble with this one. I found the mixture became very dry very quickly. I felt the 270ml liquid was not enough for 470g of flour. Also felt oven temperature was not high enough. The inside of the baguette was very acceptable but it did not colour and I think this was because of low temperature.

  71. 5 star rating

    I’ve made lots of bread from this site but just made these Baguettes to go with some homemade soup and let me say wow. Fantastic will definitely be making them again to go with everything. The wife loves them. As well as spraying the oven with water I also placed a baking tin with hot water in the bottom of the oven for that extra crispiness I also turned them over for the last 5 minutes of cooking.

  72. 5 star rating

    Wow!!!! I made these (sceptical that I could reproduce French bread) but I did with this foolproof recipe. Thanks Baking Mad, my husband and son were happy boys last night as we devoured our bread with dinner!!! Easy to follow and it works!

  73. 5 star rating

    What a great recipe. I have tried for years to get bread that tastes like the bread from the baker. I’ve tried bread makers, hand making, every recipe I could find. None of it tasted right - edible and OK but not what I was searching for. Eureka this is the end of the search. It is so easy to make and tastes superb. Thank you so much. You have made a 72year old man very happy.

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