• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Baking for Happiness
  • Recipes
  • About Us
menu icon
go to homepage
  • Recipes
  • About Us
    • Pinterest
    • RSS
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Pinterest
    • RSS
  • ×

    Home » Recipes » Bread

    Homemade French Baguette

    Written by Kathrin (Leave a Comment)

    French baguette recipe with dry yeast for delicious, homemade bread. Selfmade baguette is not difficult, just need a little time.

    baguette

    A freshly baked baguette is lovely. Add a little herb butter, and the meal is perfect for me. For a long time, I have shied away from baking baguette myself. And yes, it takes forever to bake, but the result is worth it. I really haven't had bread as good as this from my own oven in a long time. That's why I just have to share this baguette recipe with you guys.

    Jump to:
    • Taste and Occasion
    • Ingredients
    • How to make the French Baguette
    • Top Tip
    • Recipe Card
    • Variations
    • Nutrition
    • Reviews

    Taste and Occasion

    Take a little time, get in the kitchen, prepare the pre-dough and main dough, set the kitchen alarm clock for what feels like fifty times, give the yeast dough the hours it needs, and look forward to a wonderful homemade French baguette that you can be proud of! The preparation doesn't even take that long; however, due to all the resting, rising, and different steps, it will take 2 to 3 days or 2 nights. So if you want to eat homemade baguette on Wednesday, you must prepare the pre-dough already on Monday evening. But since you are usually happy to prepare something for barbecues or summer parties anyway, this is only half as bad. Like the puff pastry buns with cheese, I also leave the baguette for parties a little too short in the oven, freeze the sticks fresh, and then bake them again shortly before.

    homemade-baguette

    Ingredients

    For the easy baguette recipe, I used the baguette baking sheet from Birkmann, a gift from Jan. Still, similar baguette baking molds are also available from other manufacturers such as Städter. They cost very roughly 10-15 euros. The basic recipe has its origins in the booklet that came with the baguette tray. I have – as always – adapted it by using other flours etc. You can bake the baguette with dry yeast, with fresh yeast, or completely without yeast. The latter I have not yet tried.

    french-baguette-with-yeast

    How to make the French Baguette

    Check out my other similar recipes!
    • Homemade Italian Ciabatta Bread
    • Farmer's Bread with Yeast
    • Gluten-Free Bread
    • German Sourdough Rye Meal Bread

    On the first day, mix 170 grams of flour and 50 grams of rye meal for the pre-dough with 1 teaspoon of dry yeast, 1 teaspoon of salt, and 150 ml of water. Knead to a smooth dough with a food processor and continue to knead with a machine or by hand for at least 5 minutes. Now, form yeast dough into a ball, spray or brush with a bit of oil and let rise covered in a warm place for 1.5 hours. Then knead the pre-dough again very briefly, cover again, and refrigerate overnight.

    On the second day, continue by mixing the remaining 400 grams of flour, 50 grams of rye meal, 2 teaspoons of yeast, 300 ml of water, and the cane sugar for the main dough the next day. Attention: The salt is added later! Knead the main dough with a food processor to a smooth dough, just like the pre-dough, and continue to knead with a machine or by hand for at least 5 minutes. Then, form yeast dough into a ball, spray or brush with a bit of oil and let rise for half an hour covered in a warm place.

    Knead the pre-dough with the main dough and the remaining 2 teaspoon (for onion baguette, add the roasted onions now), spray with oil, and let rise covered for half an hour. Then knead briefly to release the gas from the dough and let rise again for 90 minutes. After this, divide the dough into thirds and form a baguette from each third (about 400 grams). Place the strands of dough in the baguette pan and let rise for 15 minutes. Then cover and place in the refrigerator overnight.

    On the third day – the actual baking day – take the baguettes out of the refrigerator and let them "warm up", still covered, for about half an hour. Preheat the oven to 520°F/250°C, and place a cup of water on the bottom. Make several cuts in baguettes and brush with water. Bake for 2 minutes at 520°F/250°C, then remove from oven. In the end, turn oven temperature down to 500°F/230°C, brush baguettes with water again, and let bake for 25-30 minutes. Meanwhile, turn over and brush with water at least once. Leave the finished baguettes in the turned-off oven for at least 5 minutes, and only then remove them.

    bread-recipe-from-france

    Top Tip

    Recipe Recommendation

    How To Make Sourdough Bread

    Our favorite sourdough bread for every day: This wheat bread without additional yeast only needs a lot of resting time, but is easy, variable and gets a wonderful crust and crumb.

    Roughly, the baguette recipe consists of 5 steps:

    1. Make the starter dough and let it rise overnight.
    2. Prepare the main dough.
    3. Knead the pre-dough and main dough together and let everything rise again overnight.
    4. Form three baguettes and knead in roasted onions or herbs as desired.
    5. Bake.

    In between, let yeast dough rest, rise, and flourish again and again 😉 .

    Recipe Card

    homemade-french-baguette
    Print Recipe Pin Recipe Click on the stars to rate the recipe
    No ratings yet

    French Baguette

    It is a wonderfully crispy French baguette that takes some time to prepare but is worth it! The basic recipe can be used to make alternatives with fried onions, olives, whole wheat flour, or sun-dried tomatoes, for example.
    Prep Time30 minutes mins
    Baking Time30 minutes mins
    Waiting2 days d
    Servings: 3 bars
    Calories: 93kcal

    Ingredients

    • 570 grams (4 ⅔ cups) all purpose flour
    • 100 grams (⅖ cup) rye meal, or rye flour
    • 2 teaspoons dry yeast
    • 3 teaspoons salt
    • ½ teaspoon sugar
    • 450 mililiters cold water
    • 50 grams (1 cup) fried onions, per stick of onion baguette, optional
    • oil, for spreading

    Instructions

    On the 1st day

    • Mix 170 grams of flour and 50 grams of rye meal for the pre-dough with 1 teaspoon of dry yeast, 1 teaspoon of salt, and 150 ml of water. Knead to a smooth dough with a food processor and continue to knead with a machine or by hand for at least 5 minutes. Form yeast dough into a ball, spray or brush with a bit of oil and let rise covered in a warm place for 1.5 hours. Then knead the pre-dough again very briefly, cover again, and refrigerate overnight.

    On the 2nd day

    • Mix the remaining 400 grams of flour, 50 grams of rye meal, 2 teaspoons of yeast, 300 ml of water, and the cane sugar for the main dough the next day. Attention: The salt is added later! Knead the main dough with a food processor to a smooth dough, just like the pre-dough, and continue to knead with a machine or by hand for at least 5 minutes. Form yeast dough into a ball, spray or brush with a bit of oil and let rise for half an hour covered in a warm place.
    • Knead the pre-dough with the main dough and the remaining 2 teaspoon (for onion baguette, add the roasted onions now), spray with oil, and let rise covered for half an hour. Then knead briefly to release the gas from the dough and let rise again for 90 minutes.
    • Divide the dough into thirds and form a baguette from each third (about 400 grams). Place the strands of dough in the baguette pan and let rise for 15 minutes. Then cover and place in the refrigerator overnight.

    On the 3rd day

    • On the actual baking day, take the baguettes out of the refrigerator and let them "warm up", still covered, for about half an hour. Preheat the oven to 520°F/250°C, and place a cup of water on the bottom. Make several cuts in baguettes and brush with water. Bake for 2 minutes at 520°F/250°C, then remove from oven.
    • Turn oven temperature down to 500°F/230°C. Brush baguettes with water again and let bake for 25-30 minutes. Meanwhile, turn over and brush with water at least once. Leave the finished baguettes in the turned-off oven for at least 5 minutes, and only then remove them.

    Ingredient substitutions

    Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

    Variations

    My baguettes are a bit heartier than bread made with only white flour because of the rye meal in the dough. The unique baking sheet results in the bars being nicely baked all around and even the typical hole texture on the bottom. After making the baguette recipe for the first time, I was a bit wiped out. Still, the test bite with herb butter immediately reconciled me! If you want to bake more delicious bread, visit our bread category. There you can find, for example, the Italian ciabatta or the Indian naan.

    Nutrition

    Nutrition Facts
    French Baguette
    Amount Per Serving
    Calories 93 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 0.4g3%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.1g
    Sodium 251mg11%
    Potassium 52mg1%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 0.2g0%
    Protein 3g6%
    Vitamin A 0.4IU0%
    Vitamin C 0.002mg0%
    Calcium 5mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    French baguette recipe with dry yeast for delicious, homemade bread. Selfmade baguette is not difficult, just need a little time.French baguette recipe with dry yeast for delicious, homemade bread. Selfmade baguette is not difficult, just need a little time.French baguette recipe with dry yeast for delicious, homemade bread. Selfmade baguette is not difficult, just need a little time.

    Similar Recipes

    • Homemade Italian Ciabatta Bread
      0
      Homemade Italian Ciabatta Bread
    • Farmer's Bread with Yeast
      0
      Farmer's Bread with Yeast
    • Gluten-Free Bread
      0
      Gluten-Free Bread
    • German Sourdough Rye Meal Bread
      0
      German Sourdough Rye Meal Bread
    • French Brioche
      0
      French Brioche
    • Easy Sourdough Peasant Bread
      0
      Easy Sourdough Peasant Bread
    • Focaccia with herbs and tomatoes
      0
      Focaccia with herbs and tomatoes
    • How To Make Sourdough Bread
      0
      How To Make Sourdough Bread
    • Easy Thin Crust Pizza Dough
      0
      Easy Thin Crust Pizza Dough
    • About Kathrin & Jan

      It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!

      Kathrin & Jan

      Get to know us. →

    • Traditional White Loaf Bread
      0
      Traditional White Loaf Bread
    • Soft and Fluffy Braided Bread
      0
      Soft and Fluffy Braided Bread
    • Burger Buns
      0
      Burger Buns
    • Traditional Baklava
      0
      Traditional Baklava
    • Pita Bread
      0
      Pita Bread
    • German Christmas Stollen (Christstollen)
      0
      German Christmas Stollen (Christstollen)
    • The Perfect Yeast Dough
      0
      The Perfect Yeast Dough
    • Pretzels and Lye Pastries
      0
      Pretzels and Lye Pastries
    • Bread Toast
      0
      Bread Toast
    • Cheese Buns
      0
      Cheese Buns
    • German Bee Sting Cake
      0
      German Bee Sting Cake
    • Simple Vegan Streusel Coffee Cake
      0
      Simple Vegan Streusel Coffee Cake
    • Pure Spelt Bread with Sourdough
      0
      Pure Spelt Bread with Sourdough
    • Whole Wheat Pizza
      0
      Whole Wheat Pizza
    • Cinnamon Rolls
      0
      Cinnamon Rolls
    • Classic Crumb Cake Recipe
      0
      Classic Crumb Cake Recipe

    More Bread Recipes

    • greek pita bread pockets
      Make Your Own Pita Bread
    • buns with dry yeast
      Crispy, Fast & Easy Spelt Rolls
    • easy recipe for fluffy cheese buns
      Soft & Fluffy Cheese Buns
    • Homemade Pretzels and Lye Pastries

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Kathrin & Jan!

    It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking is what makes us happy.

    Welcome and enjoy our blog!
    Learn more about us. →

    Recipe Recommendation

    • Easy Biscuit Recipe with only three Ingredients
    • Low-Fat Sugar-Free Lemon Cake
    • High Protein Chocolate Cake
    • Marzipan Cake (only two ingredients)
    • Extra Moist Apricot Almond Cake
    • Low-Calorie Vanilla Protein Cake

    Similar Recipes

    • Easy homemade Italian Ciabatta Bread
      Easy homemade Italian Ciabatta Bread
    • Rustic Farmer's Bread with Yeast
      Rustic Farmer's Bread with Yeast
    • Easy Gluten-Free Bread with Flour Mixture
      Easy Gluten-Free Bread with Flour Mixture
    • German Sourdough Rye Bread for Beginners
      German Sourdough Rye Bread for Beginners
    • Brioche Bread: The French Recipe
      Brioche Bread: The French Recipe
    • Easy Sourdough Peasant Bread
      Easy Sourdough Peasant Bread

    Footer

    ↑ back to top

    Baking for Happiness

    Privacy Policy | Contact

    x
    x