Best-ever baguettes

    13 hours 35 min

    Learn how to make baguettes from scratch without a bread machine. This foolproof recipe guides you step-by-step. If you follow it to the letter, you'll be rewarded with light and crusty baguettes that rival any French boulangerie.

    47 people made this

    Makes: 4 baguettes

    • 1/4 teaspoon quick yeast
    • 350ml water at room temperature
    • 1 3/4 teaspoons salt
    • 500g plain flour, or as needed
    • 1/2 teaspoon polenta (cornmeal), or as needed

    Prep:20min  ›  Cook:15min  ›  Extra time:13hr  ›  Ready in:13hr35min 

    1. Place yeast into the bottom of a large mixing bowl and stir with water; mix in salt. Beat flour into yeast mixture 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 bowl with cling film and let rise in a turned-off oven until doubled in size, 12 to 14 hours. Dough will be bubbly and very sticky.
    3. Place a silicone baking mat onto a baking tray and dust generously with cornmeal.
    4. Use a floured spatula to scrape dough out onto a well-floured work surface and dust dough with flour. With well-floured hands, pat dough into a rectangle and cut into 4 equal-size pieces.
    5. Dust a piece of dough with flour and use your floured fingers to gently roll and stretch it out into a log about 25cm (10 in) long and 4cm (1 1/2 in) around. Gently transfer to prepared baking tray. Repeat with another piece of dough. (Reserve remaining dough to bake later or prepare 2 baking trays to bake all 4 at once). Dust loaves lightly with flour. Dust a large piece of cling film with flour and drape lightly over the baking tray with floured side down.
    6. Let loaves rise, covered, until doubled, 1 to 1 1/2 hours.
    7. Move oven racks to the bottom and middle positions. Preheat oven to 260 C / Gas 10 or as high as your oven will go. Place an oven-safe baking dish full of water into bottom rack of the oven.
    8. Use a sharp kitchen scissors to cut 4 or 5 angled slashes into the top of each loaf. Poke down the little sharp tips of dough left by the scissors. Spray 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 tray around on the second spraying.
    10. Transfer baguettes to a cooling rack and let cool to room temperature before slicing with a serrated knife.

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    Reviews in English (55)


    Really Plain flour? Not strong bread flour? Only 3 stars for now as I have yet to try it without confirmation of the type of flour  -  31 Oct 2015


    A very nice baguette recipe. The dough was much looser (wetter) than I remember from culinary school, but it turned out great. I doubled the yeast to half a teaspoon and got a nice rise in about 7 hours - still plenty of time to develop great flavor. I like the kind of baguette you almost break your teeth on with a thick hard crust - this recipe won't give you that but it's the best you'll get from a home oven. Still a crisp and satisfying crust. Don't trust any recipe with an egg wash if you want that crisp crust! Helpful Tip: If you don't have a silpat silicone sheet you can do what I did and nest one sheet pan inside another equal sized pan, and this will insulate against over-browning (aka burning) on the bottom of the loaf. Parchment paper is always your friend. Otherwise an excellent recipe from Chef John. Don't forget your imported french butter!  -  28 Nov 2013  (Review from Allrecipes US | Canada)


    Very easy and very tasty. Almost full proof. I used Bread Flour instead of all purpose flour and I think got better results.  -  23 Dec 2013  (Review from Allrecipes US | Canada)