Classic French Baguette

Homemade baguettes are the ultimate bread making experience in my opinion. They take some time to make but are really pretty simple.

Let’s get started!

"I’ve already made two separate batches over the weekend… since the first one was eaten up so fast. - Bailey


01 Water

02 Honey

03 Instant Yeast

04 All-Purpose Flour

05 Fine Sea Salt


Add water and honey to a bowl. Add the yeast, flour, and salt to the bowl and use a wooden spoon to mix well. Cover the bowl and let the dough rest for 30 minutes.


After 30 or so minutes stretch and fold the dough. Over the next 2-3 hours, every 30 to 45 minutes, do a stretch and fold with the dough. Be sure to cover the dough well after each session. Do around 4 stretch and fold sessions total


After you have stretched and folded the dough, cover the dough well and place it in the fridge for the next 12-18 hours. After, remove it from the bowl and divide the dough into three even pieces.


Gently press each piece of dough into a rectangular shape about 1 inch thick. Cover the pressed out dough pieces with a clean dish towel and allow to rise for 1 hour.


Shape the dough and then use both of your hands to gently roll the dough out into a 15 inch long log, Place the prepared dough log into your baguette pan. Repeat with remaining dough.


Cover the dough in the pan with a clean dish towel and let rise for 45 minutes to 1 hour. preheat your oven to 500 degrees F. When you turn the oven on to preheat, add a small dish of water to the oven.


When the bread has finished rising in the baguette pan, use a razor blade to cut slashes ½ inch deep diagonally across each loaf. Place the bread in the hot oven and then reduce the heat to 450 degrees F. right away.


Let the baguettes cook until they are deep golden brown, 24-28 minutes. Remove them from the oven and allow to cool 10-15 minutes before serving warm.

Bread bun

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