Can’t imagine your morning coffee without a divinely aromatic French baguette with a delicious crispy crust? You don’t have to run to the supermarket or craft bakery every time to pamper yourself. You can bake a baguette yourself. At the same time, it is not at all necessary to be a great cook, it is enough to have the necessary products at hand, know the recipe and a few little secrets.


  1. Wheat flour – 550 g
  2. Water – 380 g
  3. Dry yeast – 1 tsp.
  4. Salt – 2 tsp

Cooking method

  • In order for dry tremors to “wake up” and work, they need to:
  • dilute in warm water;
  • add sugar;
  • leave for 15 minutes in a warm place.
  • If the dough has increased in volume, and bubbles have appeared on the surface, then it is time to add the sifted flour in portions, and then salt.
  • When the dough becomes dense enough, it must be transferred to the work surface and kneaded further until it stops sticking to your hands.
  • The finished dough should be covered and set aside for about 30 minutes in a warm place. During this time, the dough will approximately double.
  • The spaced dough must be divided into four equal parts, from which to form the baguettes. To do this, use different methods:
  • the dough is swung into a rectangular layer, and then rolled into a roll;
  • the layer is wrapped inward from opposite sides until the shape of a baguette is obtained;
  • the desired shape is immediately formed.
  • The baguettes are laid out in a baking dish, previously sprinkled with flour and left for 20 minutes in a warm place. After that, notches are made on the surface of the baguettes with a sharp knife.
  • The baguettes are placed in an oven preheated to 240–250ºC and baked for 15 minutes, then the temperature is reduced to 220ºC and baked for 5 minutes.
  • Readiness can be checked with a wooden skewer. It must be completely dry. This means that our French baguette is ready.

Little secrets

Now, here are a few tricks for making a flawless homemade baguette:

  • The water in which the yeast is diluted should not exceed 30–32ºC. If it’s hot, the yeast will die.
  • Salt is added to flour or batter. You cannot add salt to the dough.
  • The baguette dough must be kneaded correctly. It is stretched and folded. A good mix is ​​easy to check. You need to lightly press the dough, if it quickly regains its shape, then it’s ready.
  • When baking, place a baking sheet of water on the bottom of the oven to make the baguette crispy on the outside and soft on the inside.
  • Ready baguettes should be sprinkled with water or covered with a damp towel and wait a few minutes.

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