Authentic French Baguette Recipe

If you’ve ever dreamed of pulling authentic French baguettes straight from your own oven, this easy homemade baguette recipe is for you. With a golden, crispy crust and a soft, airy crumb inside, these no-knead baguettes taste just like the ones you’d find at a French bakery – without any complicated techniques or special equipment.

What is a French baguette?

Well, depends on who you ask!

In France, a “baguette” isn’t just a singular type of bread, it’s typically found in countless variations. For example, a Baguette Ordinaire is extremely light and airy, and the exterior is often pale to slightly golden in color. Meanwhile, a Baguette Tradition (pronounced “tra-diss-yon”) is a bit denser, crunchier and better baked on the exterior. Each type has their purpose, and their set of fans… For me, nothing beats a Baguette Tradition!

Regardless of the type of baguette, they are all regulated by law. Yes, there are bread laws in France! Decree n° 93-1074 of September 13, 1993 states that traditional French breads must be comprised of only 4 staple ingredients – flour, water, salt and yeast or leaven.

Not only this, baguettes cannot be frozen before sale in France, either. We are very strict about our bread and this has helped us maintain the highest quality of breads to this very day.

A recipe for traditional French Baguette

My husband Marc (the passionate bread baker!) actually helped me perfect this traditional baguette recipe. Together, we tested countless batches until we landed on this version.

Why this baguette recipe works?

First, the hydration – meaning the ratio of water to flour. For baguettes, a good hydration level ranges from 65% to 75%. This recipe hits the right spot. The dough has a 69% hydration, resulting in a beautiful crumb: chewy, flavorful, and dotted with airy bubbles. A hint of honey helps develop a crunchy crust with a beautiful golden-brown color – just like thise Baguette Tradition from French bakeries that I love. 

Second, the overnight fermentation – the process involves mixing, folding, and then letting the dough proof and ferment overnight in the fridge. This is the secret of a great-quality baguette! The slow fermentation develops both the airy texture and the complex flavors that make these baguettes so special.

In the sections that follow, I walk you through everything you need: first the ingredients and equipment, then the step-by-step method. Don’t worry—the folding technique is the only part that’s a touch technical, and I’ll break it down clearly for you. 

Ingredients you’ll need to make authentic French Baguette at home

• Flour – All purpose flour works best here. In France, we use either Farine T45 (for white baguettes) or a stronger Farine T55 (for Tradition baguettes). With all purpose flour in this recipe, you can recreate the same texture and taste. For best results, I recommend using a good-quality flour like King Arthur all purpose flour or Fives Roses all-purpose flour.
• Water – The “glue” to the recipe. It helps bind the ingredients together and creates the steam required to lift the bread when baking. Use room temperature water.
• Salt – Essential to enhance all the flavors.
• Yeast – This recipe is designed for active dry yeast, which you can find in small packets or jars at any grocery store. I love using Caputo active-dry yeast, though Fleischmann’s is another reliable option. Always keep your active dry yeast in the refrigerator: cold storage helps maintain freshness and ensures your yeast stays active longer. Since active dry yeast is dormant, it needs to be proofed before use. This step wakes up the yeast, allowing it to activate and give your dough the perfect rise. You can also make this recipe with instant yeast. Both active dry yeast and instant yeast work well and are generally interchangeable. The main difference is that instant yeast activates more quickly, so you’ll usually need a slightly smaller amount. Check the recipe notes for exact measurements if you decide to substitute.
• Honey – While not typically found in French baguettes, I find it provides a very subtle sweetness to the bread and also helps with browning the exterior of the bread in home ovens. A light or golden honey is best – avoid using darker or stronger honey.

The equipment

The essential equipment for making baguettes at home are a large mixing bowl – large enough for the dough to double in size – and a good oven. But here’s a few more equipment and tools to perfect the recipe and make it easier.

Bowl scraper – Because it has a 69% hydration level, the dough is initially wet and sticky. Using a bowl scraper makes it easier to shape it into a rough ball and scrape the sides before you let it rise the first time.

Proofing cloth – or two thick kitchen towels. A proofing cloth (or baker’s couch) is needed for the final proofing of the baguettes, so they keep their shape. As an alternative, you can layer two thick kitchen towels together and fold “U shaped” creases in them.

Bread lame – Before baking, the baguettes are scored to create their signature look. You can use a serrated knife or scissors too, but a sharp bread lame is much easier.

Large baking sheet – or baking stone. This recipe is designed for using a simple baking sheet lined up with parchment paper. However, if you have a heavy baking stone you can use it too: it will help develop a crustier bread. If using a baking stone, make sure you pre-heat the oven with the stone in it. The baking temperature (475°F/245°C) is the same as with a baking sheet, but the baguettes will cook about 5-10 minutes faster.

The Method

1. Mixing the dough.

The start of the recipe is simple: you mix all the ingredients together until they form a rough sticky dough. I like to use a French rolling pin to mix, but you can use a wooden spoon – or even do it in a stand mixer with the paddle attachment.

2. Stretching and folding 

Once your dough has formed, it’s time to build strength and structure with 3 sets of stretch and folds, spaced 20 minutes apart over the course of one hour.

To perform a stretch and fold, lightly wet your hand with water to prevent sticking. Slide your fingers under the right side of the dough, gently lift it up, and fold it over onto itself. Rotate the bowl 90° clockwise and repeat the motion. Continue this process two more times—stretching, folding, and rotating—until you’ve completed a total of 4 folds per set, bringing the bowl full circle.

This technique replaces traditional kneading. It introduces air into the dough while gradually strengthening the gluten network, resulting in a smoother, more elastic dough. By the end of the three sets, you’ll notice how much stronger and more cohesive your dough has become.

For a visual guide, check out this helpful stretch and fold video tutorial. 

3. Let it rise and ferment overnight

This is the secret to this recipe: you let the dough rise and ferment overnight in the fridge. This helps develop more rustic, complex flavors and create a great aerated texture. 

On the photo below, you can see the dough before and after spending the night in the fridge. 

4. Shaping the baguettes

The next morning, it’s time to shape your homemade baguettes. Start by dividing the dough into three equal portions. Shape each piece into a rough oval, then let them rest on your work surface for about 30 minutes.

Once rested, take the first piece of dough and gently stretch it into a loose rectangle. Fold one long side toward the center, then fold the opposite side over it to create a cylinder shape. Be careful not to press too firmly—you don’t want to deflate the air inside. Pinch the seam to seal, then lightly roll the dough back and forth until it reaches about 12–13 inches in length. Repeat this process with the remaining two pieces of dough.

This shaping technique not only forms the classic baguette structure but also helps trap air and strengthen the gluten network. The result is a lighter, more open crumb.

5. Proofing and scoring

Once your baguettes are shaped, place them in a proofing bed (also called a baker’s couche). This step is essential: the couche supports the baguettes as they rise, preventing them from flattening out. The fabric also gently absorbs surface moisture, which helps develop that classic baguette crispy crust. 

After proofing, it’s time to score the baguettes. Using a sharp blade, make quick, diagonal slashes across the top of each loaf. Don’t drag the blade slowly—use a swift, confident motion. Proper scoring allows steam to escape and gives your baguettes their signature look.

6. Baking

For baking the baguettes, I recommend keeping an eye on your oven. Every oven is different and the baking time may vary.

In France, there are two teams – some prefer their baguettes “pas trop cuite” (not too baked) or “bien cuite” (well baked). I prefer well baked and golden, but if you prefer a lighter-colored baguette, you may need to shorten the baking time.

Frequently Asked Questions

What type of flour is best for baking French baguettes?

All-purpose flour is the way to go here. Rustic bread loaves or pizza doughs can require bread flour (with a higher protein content), but this baguette recipe can be made with your good old all-purpose flour. This yields a soft, chewy white crumb – while the overnight fermentation process builds a complex flavor and a crunchy golden crust.

Can I substitute instant yeast for active dry yeast?

Yes. Active dry yeast and instant yeast can be used interchangeably here. Active dry yeast helps develop a more complex, artisanal yeast flavor but instant works perfectly here too if that’s what you have on hand. You need 4g of active dry yeast or 3g of instant. Other than that, the recipe stays the exact same.

Do I need a baking stone for baking baguettes?

Not necessarily. I developed the recipe using a regular baking sheet and the result is bakery worthy. Here again, the secret is the hydration of the dough (69%) and an overnight fermentation.  That said, using a baking stone can only help create a crunchy, nicely baked baguette. Make sure you pre-heat your oven with the stone in it and adjust the baking time to 5-10 minutes less.

Can you freeze baguettes?

Yes, these baguettes freeze well. Let them completely cool down to room temperature and slip them in a freezer bag. To enjoy, let them thaw on the counter top for 2 hours and reheat in the oven at 350°F (180°C) for 5 to 8 minutes.

I hope you enjoy this French Baguette recipe as much as I do. My husband and I spent a lot of time testing and perfecting it, and my goal is to give you clear, detailed instructions so you can confidently recreate this classic at home.

If you have any questions or feedback, please leave a comment—I’ll be glad to assist.

More French Bakery recipes to try 

• Three-Day Croissants recipe 
• French Almond Croissants (Bakery Style)
• Classic French Butter Brioche (Brioche Pur Beurre)
• King’s Brioche (La Brioche des Rois)
• French Crêpes
• Chouquettes (French Sugar Puffs)
• French Bakery Beignets
• Classic French Madeleines
• Classic French Thin Apple Tart (Tarte Fine Aux Pommes)

French Baguette Recipe

Print Recipe

Serves: 3 small baguettes Prep Time: 30 Minutes + Overnight proofing Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

4 cups (500g) all-purpose flour
1 1/4 cup + 3 tbsp (345ml) water
1 1/3 tsp (4g) active dry yeast (or 1 tsp/3g instant yeast)
2 tsp (10g) salt
1 tsp (7g) light honey

Instructions

1. 1. If using active dry yeast, add the yeast, water and honey in a large mixing bowl, stir and let sit for 5 minutes. After 5 minutes, add the flour and salt, and mix everything until it comes together into a rough, sticky ball*. If needed, use a bowl scraper to scrape the sides and help shape the dough. Cover your bowl with a clean kitchen cloth and let sit on the counter for 20 minutes. (*If using instant yeast, just combine all the ingredients together and mix.)
   2. Now for the next hour, every 20 minutes, perform 3 sets of “stretch and fold”.
   3. Cover the bowl tightly with plastic wrap and place it in the bottom of your fridge to ferment overnight. At least 8 hours is ideal, but up to 24 hours is fine.
   4. The next day, turn the dough onto a lightly floured working surface. Cut the dough into three equal parts. Roughly shape them into oval shapes, cover with a clean kitchen cloth and let the doughs relax for 1 hour.
   5. Lightly flour your hands so they don’t stick to the dough. Stretch the first dough into a rough rectangle and fold into a cylinder. Seal the seams and roll to a 12-13 inch (30-33cm) baguette. Repeat with two other doughs.
   6. Carefully lift the cylinders and transfer them into a lightly floured proofing bed. Repeat with the two other doughs, cover with a clean kitchen cloth and let rise for 45 minutes.
   7. Preheat oven to 475°F (245°C). If using a baking stone, place the stone in the oven while it preheats.
   8. Whether using a baking sheet or a baking stone, transfer the baguettes onto a large piece of parchment, with the seam-side down. Using a bread lame, make three diagonal slits in the top of each baguette. This allows the baguette to puff while baking and removes resistance.
   9. Spray the baguettes with some water using a sprayer, or using wet hands and sprinkling them.
   10. Transfer onto the baking sheet or baking stone. Bake for 15 minutes.
   11. After 15 minutes, lower the temperature to 450°F (230°C°) and bake for 10-15min longer. Keep an eye on the baguettes so they don’t overbake (every oven bakes differently!). You want them golden brown to slightly darker, based on your preference. Remove from the oven and place on a cooling rack. Let rest at least 10 minutes before tearing in.

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