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This French baguette recipe uses honey and a steam technique to get a beautiful brown crust. This classic bread is easier to make than you might think! It’s the second easiest homemade bread recipe I’ve made (check out No-Knead Bread recipe in our easy recipes post, too).
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Getting Started
Before diving into the recipe, let’s go over some key preparation tips:
- Water Temperature Matters: If your water is too hot (over 140°F), it will kill the yeast. For accuracy, use a kitchen thermometer. Generally, ½ cup of water in a glass measuring cup only needs about 30 seconds in the microwave. In comparison, 1 cup may need 30-60 seconds. Always double-check before adding to your yeast.
- Kneading the Dough: In step 4, you can test if the dough is ready by pressing a thumb gently into it. If it bounces back, you’re good to go!
- Equipment Notes: For step 6, I use a pastry knife and kitchen scale to help cut the dough and measure for even loaves. Then I place them on one of my favorite baking sheets and toss a lint-free kitchen towel over them. I will add that step 7 is a little tricky if you do not have double ovens.
- Creating a Warm Environment: For the second proof, I use my oven’s proof setting, but if your oven doesn’t have one, simply turning on the oven light can help create the perfect proofing temperature.
- Baking with Steam: Be careful with the ice in step 9. Don’t hit the oven door glass with it- hot glass can shatter if ice touches it. If needed, place a towel over it when tossing the ice in.
Baguette Recipe Finishing Touches
If the bread isn’t browning evenly, tent the loaves with aluminum foil. Additionally, you could drop the temperature to 425°F or 415°F after the first 5-8 minutes.
Baguette Recipe Pairings
A freshly baked baguette is incredibly versatile! Here are a few of my favorite pairings:
- Slather with Kerrygold butter for a simple, indulgent treat.
- Serve alongside Instant Pot Gumbo for a hearty meal.
- Dunk into a bowl of Broccoli Cheese Soup with Noodles for an ultimate comfort food experience.
Baguette Recipe Leftovers
If you happen to have leftovers, here’s how to keep them fresh:
- Store in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate for up to a week.
- Freeze baguettes by placing them in a freezer-safe bag.
Reheat in the oven at 350°F for 10-15 minutes or in an air fryer for about 5 minutes.
Enjoy your homemade French baguettes and happy baking!
French Baguettes
Servings: 8
Ingredients
- ½ c water
- 1½ tbsp dry active yeast
- 2 tbsp honey
- 1 c water
- 560 grams all-purpose flour, plus more for dusting
- 2 tsp salt
- canola or sunflower oil
- cornmeal
- 3-4 ice cubes
Instructions
- Warm ½ cup of water, add the honey and stir to dissolve.
- Add the yeast to the honey water, stir to combine. Let the mixture stand until the yeast is activated and begins to foam, about 5 minutes.
- Warm another 1 c of water in a container while that bubbles along. Set aside.
- Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add the 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes.
- Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
- After the first proof, shape the dough. Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round/tuck them in.
- Flip seam-side down, tuck ends under and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the top of the loaves, make deep diagonal slits, about ½" deep, cover with a dishcloth and let rise in a warm environment for 25 minutes until they have doubled in size.
- Preheat the oven to 450℉ and position your oven racks with one on the bottom and the other rack in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack while it's preheating (ice cubes will tossed here in the next step).
- When your bread has doubled in Proof #2, remove the towel and simultaneously slide the sheet tray with the baguettes onto the middle rack while quickly and carefully tossing the ice cubes into the bowl or sheet pan on the bottom rack and quickly shut the oven door. The ice will create a burst of steam that will give the bread a nice crust. Bake the baguettes for 15 minutes, until golden brown.