Homemade French Baguette Recipe

I used to think a real French baguette had to come from a bakery. Then I tried making one at home. The process takes a little planning, but the result—a crisp, golden crust and a light, airy crumb—is worth it.

This homemade French baguette recipe uses a preferment and a slow, cold fermentation to build flavor. The dough develops in the refrigerator over two days, then it’s shaped, proofed, and baked on the third. Most of the time is hands-off: you’ll spend about an hour actively mixing, kneading, and shaping the dough.

The recipe makes four baguettes.

You’ll find the exact ingredient amounts and step-by-step instructions in the recipe card below.

What makes these baguettes special

The recipe starts with a preferment—a small portion of flour, water, salt, and yeast mixed the day before. A long rest in the refrigerator gives it time to develop, adding flavor and helping create a more satisfying texture in the finished bread.

The next day, the preferment is mixed into the main dough. After kneading, the dough goes back into the refrigerator for a longer fermentation. This schedule spreads the work across several days, so you don’t need to spend hours in the kitchen at once.

On baking day, the dough is divided and shaped into long loaves. A final proof gives the baguettes time to rise before they’re scored and baked in a hot oven with steam. Steam helps the crust expand as the loaves bake.

A few tips before you begin

Plan for the full timeline. The dough needs time to ferment in the refrigerator, so start a couple of days before you want to serve the baguettes. The exact resting times and sequence are listed in the recipe card below.

Use bread flour if you have it. Bread flour’s higher protein content can help the dough develop strength. All-purpose flour can also work; the dough may feel a little different as you knead and shape it.

Expect the dough to feel sticky. Baguette dough is meant to be fairly wet. Adding extra flour during kneading can make the finished bread denser, so use a bench scraper to help manage the dough instead.

Give the dough time to rest. The short rests during shaping relax the gluten, making the dough easier to roll into long loaves. If the dough keeps shrinking back as you shape it, let it rest a little longer.

Prepare a couche or towel for proofing. A couche is a sturdy linen cloth used to support baguettes as they rise. A clean, lint-free kitchen towel dusted generously with flour works well, too. Fold the cloth between the loaves to help them keep their shape.

Have a way to create steam. A pan on the bottom of the oven lets you add hot water when the baguettes go in. The steam helps the crust form as the loaves bake. Use care when handling boiling water and opening the hot oven.

Use a very sharp blade to score the dough. Quick, confident cuts help the baguettes open as they bake. A dull knife may drag across the surface instead of making clean slashes.

How to serve homemade French baguettes

Let the baguettes cool before slicing so the crumb can set. Serve them with butter, cheese, soup, or a simple meal. They’re also lovely for sandwiches, toast, or tearing and sharing at the table while still slightly warm.

Fresh baguettes are best the day they’re baked, when the crust is at its crispest. If you have leftovers, slice and freeze them for toast, or refresh a whole baguette briefly in a warm oven.