Ingredients
- 3½ cups (440 g) bread flour or all-purpose flour
- 1½ teaspoons salt
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1½ cups (360 ml) warm water
- 1 tablespoon olive oil (optional)
You will also need:
- A large mixing bowl
- A baking sheet lined with parchment paper
- An empty metal baking pan (for steam)
- A sharp knife or bread lame
- A wire cooling rack
🧂 Ingredient Notes and Smart Substitutions
Bread flour vs. all-purpose flour
Bread flour has more protein, which builds stronger gluten. That gives baguettes a chewier bite, a taller rise, and a more open crumb. All-purpose flour gives a slightly softer, more tender result and works well too. Use whichever you have. Weighing the flour (440 g) is the most accurate method, because this dough has a high water content, and too much flour will make the baguettes dense.
Warm water
The water should feel comfortably warm, about 105 to 110°F (40 to 43°C). If it is too cool, the yeast will be slow. If it is too hot, it can kill the yeast. A good rule is that it should feel like a warm bath.
Instant yeast
Instant yeast mixes directly into the liquid and works quickly. If you use active dry yeast, use the same amount and let it sit in the warm water and sugar for 5 to 10 minutes until foamy.
Sugar
Just a teaspoon feeds the yeast and helps the crust brown. It does not make the baguettes taste sweet.
Salt
Salt flavors the bread, strengthens the gluten, and controls the yeast. Do not leave it out, or the baguettes will taste flat.
Olive oil (optional)
A tablespoon of olive oil makes the crumb a little softer and adds a subtle richness. Traditional baguettes do not contain oil, so it is optional. Leave it out for a more classic, crisper crust.
Instructions
Step 1: Mix the dough
In a large mixing bowl, combine the warm water, yeast, and sugar. Add the flour and salt. Mix with a wooden spoon until a rough, sticky dough forms.
Tip: The dough will be wetter than a typical sandwich bread dough, and that is on purpose. The extra moisture creates steam inside the loaf and gives you an airy crumb.
Step 2: Knead until smooth
Transfer the dough to a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. The dough should feel soft and slightly tacky. Add the olive oil during kneading if desired.
Handling tip: This dough is soft and sticky at first. Use a bench scraper to help lift and fold it, and lightly flour your hands rather than adding lots of flour to the dough. The stickiness will ease as the gluten develops over the 8 to 10 minutes. Avoid adding too much flour, because it will make the baguettes dense.
How to know it is ready: Gently press a finger into the dough. It should spring back slowly. You can also do the windowpane test. Stretch a small piece thin between your fingers. If it forms a translucent membrane without tearing right away, the gluten is ready.
Stand mixer option: Use the dough hook on medium-low speed for about 6 to 8 minutes.
Step 3: First rise
Place the dough in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60 to 75 minutes, or until doubled in size.
Warm spot ideas: Place the bowl in an oven that is turned off with the light on, near a sunny window, or on top of the refrigerator. If your kitchen is cool, the rise may take longer. Watch the dough, not the clock.
Step 4: Divide the dough
Gently press the dough to release excess air. Divide it into 6 equal portions and shape each piece into a small ball. Cover and let rest for 10 minutes.
Tip: A kitchen scale makes dividing easy and accurate. Each portion should be roughly the same size so that the baguettes bake evenly. The 10-minute rest relaxes the gluten, so the dough is easier to shape.
Step 5: Shape the mini baguettes
Flatten each dough ball into a small rectangle. Fold the top edge toward the center and press to seal. Fold again, pinch the seam closed, and gently roll into a baguette shape about 6 to 8 inches (15 to 20 cm) long. Taper the ends slightly.
Shaping tips:
- Work on a lightly floured surface, and use only as much flour as you need.
- Press the seam closed firmly so that it does not open in the oven.
- Roll from the center outward with your palms, using light pressure.
- Shape gently. Do not press out all the air, since the air bubbles create the soft crumb.
- If the dough springs back and will not lengthen, cover it and rest it for 5 minutes, then roll again.
Step 6: Second rise
Place the baguettes seam-side down on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rise for 25 to 35 minutes, until slightly puffy.
The poke test: Gently press a fingertip into a baguette. If the dent fills back slowly and only partly, it is ready. If it springs back right away, give it a few more minutes. If it does not spring back at all, bake right away.
Tip: If your pan is small, bake in two batches, keeping the second batch covered while the first one bakes.
Step 7: Preheat the oven
Preheat your oven to 450°F (230°C). Place an empty metal baking pan on the lower oven rack while the oven heats. Use a sturdy metal pan, not glass or ceramic, which can crack with a sudden temperature change.
Step 8: Score the baguettes
Using a sharp knife or bread lame, make 2 to 3 shallow diagonal cuts along the top of each baguette. This helps the bread expand beautifully while baking.
Scoring tip: Hold the blade at a slight angle, almost parallel to the surface, and make quick, confident cuts about ¼ inch (6 mm) deep. Overlap the cuts slightly for the classic baguette look. A hesitant cut can drag and tear the dough.
Step 9: Add steam and bake
Carefully pour about 1 cup of hot water into the empty preheated metal pan to create steam. Keep your hands and face away from the escaping steam. Immediately place the baguettes in the oven and bake for 18 to 22 minutes, until deeply golden and crisp.
Safety note: Steam can burn. Use oven mitts, pour slowly from a pitcher with a spout, and avoid leaning over the oven. Never pour water directly onto the oven’s glass door or the oven floor.
Step 10: Cool and enjoy
Transfer the baguettes to a wire rack and let them cool for at least 15 minutes before slicing. Enjoy fresh from the oven!
Tip: You may hear the crust crackle as it cools, which is a sign you did it right. 🥖