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French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home |
Tarla Dalal
27 February, 2025
Table of Content
French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home | with 28 amazing images.
French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home is one of the most popular types of French bread. Learn how to make easy French Baguette at home.
To make French baguette, combine the yeast and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes. Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water. Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes. Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times. Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours. Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times. Divide the dough into 2 equal portions using a sharp knife. Take a portion of the dough, pat it to form a rectangle. Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly. Repeat steps 8 and 9 with one more portion. Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour. Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside. Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes. Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°C (500°F) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage. While the bread rolls are being baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top. Remove them from the baking tray and allow them to cool completely. Slice it and serve or store in an air-tight container and use as required.
A classic baguette has a longish shape and a crisp crust – a texture that most of us get attracted and love to indulge into. Though the ingredients used to make this French bread are minimum, what’s important is the spot-on proportion of these ingredients.
Though homemade French bread might sound a bit complicated when you read the recipe but if you follow the instructions properly, you will end up with a totally fabulous, completely irresistible baguette!
Once you mastered making easy French Baguette at home, it is used to make a lot of starters and snacks like Avocado and Cherry Tomato Crostini and Burrata Cheese and Garlic Crostini. Also try other recipes like the Roasted Garlic Crostini or Cheesy Garlic Pull Apart French Bread.
Tips for French baguette. 1. Follow proofing time and method as mentioned at each step. This is important to get the perfect texture and taste of the French bread. 2. Also do not forget to use a damp muslin cloth each time, to avoid the bread dough from drying. 3. Once the dough has been kneaded and set aside to proof, you do not knead it again. You only have to fold it. 4. At step 12, make sure the incisions are made only lightly and not deeply. Baguette stays fresh for two days when stored in an airtight container.
Enjoy French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home | with step by step photos.
Baguette, Homemade French Bread recipe - How to make Baguette, Homemade French Bread
Tags
Preparation Time
5 Mins
Cooking Time
None Mins
Total Time
5 Mins
Makes
2 baguette (24 slices)
Ingredients
For Baguette
2 1/4 cups plain flour (maida)
1 1/2 tsp instant dry yeast
1/2 tsp sugar
salt to taste
plain flour (maida) for rolling
Method
For baguette
- To make baguette, combine the yeast, sugar and 2 tbsp of warm water in a small bowl and mix well. Cover with a lid and keep aside for 10 minutes.
- Combine the plain flour, salt and yeast mixture in a deep bowl, mix well and knead into a loose sticky dough using enough warm water.
- Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes.
- Dust your fingers with little plain flour, scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times.
- Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours.
- Put the dough onto a dusted board, do not knead it. Pull and fold again for 3 to 4 times.
- Divide the dough into 2 equal portions using a sharp knife.
- Take a portion of the dough, pat it to form a rectangle.
- Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly.
- Repeat steps 8 and 9 with one more portion.
- Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour.
- Remove the damp muslin cloth and make 2 to 3 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside.
- Place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°c (500°f) for 15 minutes.
- Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°c (500°f) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage.
- While the bread rolls are been baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top.
- Remove them from the baking tray and allow them to cool completely.
- Slice the baguette and serve or store in an air-tight container and use as required.
Baguette, Homemade French Bread recipe with step by step photos
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If you like French baguette, also try other bread recipes like
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- multigrain bread recipe | homemade multigrain bread recipe | eggless multigrain bread recipe with amazing step by step photos and video.
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If you like French baguette, also try other bread recipes like
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French baguette is made of 2 1/4 cups plain flour (maida), 1 1/2 tsp instant dry yeast
1/2 tsp sugar, salt to taste and plain flour (maida) for rolling.
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French baguette is made of 2 1/4 cups plain flour (maida), 1 1/2 tsp instant dry yeast
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For the yeast mixture of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, first place 1 1/2 tsp instant dry yeast in a small bowl. We have used instant dry yeast. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long.
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Add 1/2 tsp sugar to it. This is to activate the yeast.
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Add 2 tbsp of warm water to it.
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Mix well using a spoon.
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Cover with a lid and keep aside for 10 minutes.
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This is how the yeast mixture will look like after 10 minutes. It will turn frothy.
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For the yeast mixture of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, first place 1 1/2 tsp instant dry yeast in a small bowl. We have used instant dry yeast. Ensure that the yeast is not very old nor it is from a packet which has been kept open for too long.
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For the dough of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, first we need 2 1/4 cups plain flour (maida). Sieve it if necessary to make it lump free.
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Add salt to taste.
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Add the prepared yeast mixture.
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- Mix well using your fingertips.
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Knead into a loose sticky dough using enough warm water.
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Transfer the dough into a greased deep bowl, cover it with a damp muslin cloth and keep aside in a warm place for 45 minutes. This is for the dough to prove and rise.
-6-190514.webp)
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For the dough of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, first we need 2 1/4 cups plain flour (maida). Sieve it if necessary to make it lump free.
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- For the rolling and shaping of French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, dust your fingers with little plain flour. This is to avoid the dough from sticking to your hands and fingers.
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Scrape the sides of the bowl so as to loosen the dough. Pull the dough and fold it over it, repeat it at least for 5 to 6 times.
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Cover the dough again with a damp muslin cloth and keep aside in a warm place for 2 hours. This bread is slightly sour in taste. The second proofing time is to get the perfect taste and texture of the French bread.
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- Put the dough onto a dusted board.
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Do not knead it. Pull and fold again for 3 to 4 times.
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Divide the dough into 2 equal portions using a sharp knife.
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Take a portion of the dough, pat it to form a rectangle.
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Roll the dough to make a 300 mm. (12”) long cylindrical roll and pinch the edges and the sides all over to seal it properly.
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- Repeat steps with one more portion.
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Place both the rolled cylindrical rolls into a dusted baking tray, cover it with a damp muslin cloth and keep aside for 1 hour.
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Remove the damp muslin cloth and make 4 to 5 light incisions using a sharp knife over each rolled dough at regular intervals. Keep aside.
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- To bake French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home, place an aluminium bowl filled with water in the lower shelf of the oven heat at 250°C (500°F) for 15 minutes. This water is placed as the bread needs enough steam.
- Place the baking tray with the slit rolls in the middle shelf of the oven and bake them at 250°C (500°F) for 25 to 30 minutes. Do not remove the aluminium bowl filled with water at this stage.
-
While the bread rolls are being baked, brush little water over each roll twice after every 10 minutes, till they turn dark brown in colour and harden from the top. This makes the crust of French baguette harder.
-3-190516.webp)
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Remove them from the baking tray and allow them to cool completely. You can cool them on a plate or a wire rack.
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Slice French baguette recipe | homemade French bread | classic baguette | how to make easy French Baguette at home and serve or store in an air-tight container and use as required. It will stay fresh 3 to 4 days.
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Nutrient values (Abbrv)per plate
| Energy | 36 cal |
| Protein | 1.1 g |
| Carbohydrates | 7.7 g |
| Fiber | 0 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 1 mg |
Click here to view Calories for Baguette, Homemade French Bread
The Nutrient info is complete
Aditi
March 13, 2025, midnight
Hi. How do we make it in a micro wave in convection mode? Please guide
Tarla Dalal
March 13, 2025, midnight
Hi, Sorry it wouldn''t be possible to make it in a microwave.
shipra gupta
March 13, 2025, midnight
plzz tell me, what can I use instead of dry yeast. As I am joined to Iskcon . I can''t use dry yeast. Dry yeast comes in Tamsik Bhojan...plzz understand...plzz help me
Tarla Dalal
March 13, 2025, midnight
Hi, We have not tried the recipe without the yeast. We will soon come up with the recipe and keep you updated...
preethy arun
March 13, 2025, midnight
hi, while baking in cooking range ... hope keeping water in an aluminium bowl is safe... can u advice...
Nandini
March 13, 2025, midnight
Most OTGs in India have a maximum temperature of only 230 C. In which case..what would be the baking time?
Tarla Dalal
March 13, 2025, midnight
Hi, You can bake it at 230 only.. your timing will n not vary much.. you have to bake for more 5 to 8 minutes.. check for the required texture of the bread and increase your timing of the oven accordingly.. Do try the recipe and give us your feedback..
Katrina
March 13, 2025, midnight
Baguette.. this is prefect french bread recipe.. to make this one needs to follow this exact.. as the measurements are very important.. Loved it..
