{"id":131553,"date":"2026-01-03T18:21:58","date_gmt":"2026-01-03T18:21:58","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=131553"},"modified":"2026-01-03T18:22:00","modified_gmt":"2026-01-03T18:22:00","slug":"homemade-french-baguette-recipe","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-french-baguette-recipe.html","title":{"rendered":"Homemade French Baguette recipe"},"content":{"rendered":"\n<p>This homemade french baguette recipe delivers a thin, crisp crust and an airy, open crumb using simple folds and a burst of steam. <\/p>\n\n\n\n<p>Follow the timings, shaping cues, scoring tips, and fixes for common issues at home reliably.<\/p>\n\n\n<div class=\"wp-block-image wp-image-69173 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-3.jpg\" alt=\"Baguette de pain maison croustillante avec mie alv\u00e9ol\u00e9e, r\u00e9alis\u00e9e avec farine, levure et cuisson traditionnelle \u2013 recette facile de pain fran\u00e7ais fait maison\" class=\"wp-image-69173\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-3.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-3-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-3-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-3-640x960.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">recette de pain baguette<\/figcaption><\/figure>\n<\/div>\n\n<style>.kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-table-of-content-wrap{padding-top:var(--global-kb-spacing-sm, 1.5rem);padding-right:var(--global-kb-spacing-sm, 1.5rem);padding-bottom:var(--global-kb-spacing-sm, 1.5rem);padding-left:var(--global-kb-spacing-sm, 1.5rem);background-color:var(--global-palette7, #EDF2F7);}.kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-table-of-contents-title-wrap{padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-table-of-contents-title{font-weight:regular;font-style:normal;}.kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-table-of-content-wrap .kb-table-of-content-list{font-weight:regular;font-style:normal;margin-top:var(--global-kb-spacing-sm, 1.5rem);margin-right:0px;margin-bottom:0px;margin-left:0px;}.kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-toggle-icon-style-basiccircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-toggle-icon-style-arrowcircle .kb-table-of-contents-icon-trigger:before, .kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:after, .kb-table-of-content-nav.kb-table-of-content-id131553_09da16-b9 .kb-toggle-icon-style-xclosecircle .kb-table-of-contents-icon-trigger:before{background-color:var(--global-palette7, #EDF2F7);}<\/style>\n\n\n<h2 class=\"wp-block-heading\">How to Make a Crispy Homemade French Baguette recipe<\/h2>\n\n\n\n<p>Bake a classic French baguette at home with a thin, crackly crust and a light, honeycomb-style crumb.<\/p>\n\n\n\n<p>This method relies on a well-hydrated dough, a few gentle folds during the first rise, and proper shaping to build strength without heavy kneading.<\/p>\n\n\n\n<p>Right before baking, score the loaf with quick, angled cuts so it expands where you want it to.<\/p>\n\n\n\n<p>Adding steam at the start of the bake keeps the surface elastic, giving the baguette a strong oven spring and a glossy finish.<\/p>\n\n\n\n<p>Use a preheated tray or baking stone for extra lift, then cool the bread on a rack to preserve the crunch.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Quick Success Checklist: 5 Keys for Great Homemade Baguettes<\/h3>\n\n\n\n<p>Keep these five markers in mind for consistent results:<\/p>\n\n\n\n<ul class=\"wp-block-list has-theme-palette-8-background-color has-background\">\n<li><strong>Hydration ~73%<\/strong>: a wetter dough helps create a lighter, more open crumb.<\/li>\n\n\n\n<li><strong>3-4 rounds of folds<\/strong>: strengthens gluten without heavy kneading and improves structure.<\/li>\n\n\n\n<li><strong>Well-judged final proof<\/strong>: enough rise for volume, not so long that the dough collapses.<\/li>\n\n\n\n<li><strong>Clean, angled scores (grignes)<\/strong>: guides expansion and helps create a nice ear.<\/li>\n\n\n\n<li><strong>Steam at the start of baking<\/strong>: delays crust setting, boosts oven spring, and crisps the crust.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-1.jpg\" alt=\"Baguettes de pain maison dor\u00e9es et croustillantes, cuites dans un moule sp\u00e9cial pour obtenir une cro\u00fbte parfaite et une mie l\u00e9g\u00e8re \u2013 recette traditionnelle de baguette fran\u00e7aise.\" class=\"wp-image-69171\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-1.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-1-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-1-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-1-640x960.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Ingredients for a Crisp Homemade French Baguette<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>600 g bread flour<\/strong>: Choose a strong, higher-gluten flour (French T55 or T65) for a supple dough and an airy, open crumb.<\/li>\n\n\n\n<li><strong>440 ml lukewarm water<\/strong>: Aim for <strong>35-40\u00b0C<\/strong> so the yeast activates properly without being damaged.<\/li>\n\n\n\n<li><strong>\u00be tsp salt<\/strong>: Boosts flavour and strengthens gluten; add it <strong>after the yeast<\/strong> to avoid slowing fermentation.<\/li>\n\n\n\n<li><strong>\u00bc tsp sugar<\/strong>: A small amount helps feed the yeast and supports an even rise.<\/li>\n\n\n\n<li><strong>1 tbsp active dry yeast<\/strong>: Rehydrate in a little lukewarm water before mixing in. You can also use <strong>20 g fresh yeast<\/strong> for a more traditional result.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image wp-image-69174 size-full\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette.jpg\" alt=\"recette de pain baguette 1\" class=\"wp-image-69174\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-300x200.jpg 300w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-640x426.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">recette de pain baguette<\/figcaption><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Easy Step-by-Step Method for Crisp Homemade French Baguettes<\/h2>\n\n\n\n<p>I\u2019ve tested plenty of no-knead breads, but this one is my go-to. It takes a little patience, yet the payoff is consistent: a light crumb, a golden crust, and that unmistakable fresh-bread aroma.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Step-by-step recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Activate the yeast<\/strong>: In a glass, mix the dried yeast with a little lukewarm water and the sugar. Leave for <strong>5-10 minutes<\/strong> until foamy.<\/li>\n\n\n\n<li><strong>Combine the dry ingredients<\/strong>: In a large bowl, stir together the flour and salt so the salt is evenly distributed (avoid direct contact with the yeast).<\/li>\n\n\n\n<li><strong>Mix the dough<\/strong>: Add the activated yeast to the flour, then gradually pour in the remaining lukewarm water. Mix until you have a smooth dough that\u2019s slightly sticky.<\/li>\n\n\n\n<li><strong>First rise<\/strong>: On a lightly floured surface, fold the dough over itself a few times and shape into a ball. Place in a large bowl, cover, and let rise in a draft-free spot until doubled in size.<\/li>\n\n\n\n<li><strong>Folding rounds<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Wet your hands to prevent sticking.<\/li>\n\n\n\n<li>Lift the dough, gently tap it on the counter, then fold it over itself <strong>3\u20134 times<\/strong>.<\/li>\n\n\n\n<li>Return to the bowl, cover, and let rise again.<\/li>\n\n\n\n<li>Repeat this folding-and-rising cycle <strong>3 times total<\/strong> for an open, airy crumb.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/4-eme-lev\u00e9e.jpg\" alt=\"P\u00e2te \u00e0 baguette maison en cours de lev\u00e9e, montrant les diff\u00e9rentes \u00e9tapes de fermentation avant le fa\u00e7onnage du pain\" class=\"wp-image-69183\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/4-eme-lev\u00e9e.jpg 450w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/4-eme-lev\u00e9e-300x100.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/figure>\n<\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Shape the baguettes<\/strong>: \n<ul class=\"wp-block-list\">\n<li>After the final rise, turn the dough onto a well-floured surface. <\/li>\n\n\n\n<li>Divide into <strong>4 equal pieces<\/strong> (about <strong>260 g<\/strong> each). <\/li>\n\n\n\n<li>Shape into balls, then flatten each into a rectangle. <\/li>\n\n\n\n<li>Roll up tightly to form baguettes.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/partage-4.jpg\" alt=\"Division et fa\u00e7onnage de la p\u00e2te \u00e0 baguette maison : p\u00e2tons de 260 g pes\u00e9s et aplatis en rectangles avant de former les baguettes\" class=\"wp-image-69184\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/partage-4.jpg 450w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/partage-4-300x100.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/figure>\n<\/div>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/rouler-les-baguettes-rotated.jpg\" alt=\"Fa\u00e7onnage d\u2019une baguette maison : p\u00e2te roul\u00e9e sur un plan farin\u00e9 avant la lev\u00e9e et la cuisson\" class=\"wp-image-69185\"\/><\/figure>\n<\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Final proof<\/strong>: Place on a baguette tray or a baking sheet lined with floured parchment. Let rise again until doubled.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"225\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/les-baguettes.jpg\" alt=\"P\u00e2tons de baguette maison fa\u00e7onn\u00e9s et plac\u00e9s sur un moule perfor\u00e9, pr\u00eats pour la derni\u00e8re lev\u00e9e avant cuisson au four\" class=\"wp-image-69186\"\/><\/figure>\n<\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Preheat + steam<\/strong>: Heat the oven to <strong>220\u00b0C<\/strong>. Set a heatproof dish of water on the bottom rack to create steam for a crisp crust.<\/li>\n\n\n\n<li><strong>Score and bake<\/strong>: Make <strong>3-4 diagonal slashes<\/strong> on each baguette with a very sharp knife.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/les-baguettes-1.jpg\" alt=\"Incisions r\u00e9alis\u00e9es sur des baguettes maison avant cuisson, \u00e0 l\u2019aide d\u2019un couteau pour obtenir une cro\u00fbte bien croustillante et une grigne traditionnelle\" class=\"wp-image-69187\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/les-baguettes-1.jpg 450w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/les-baguettes-1-300x100.jpg 300w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/figure>\n<\/div>\n\n\n<ul class=\"wp-block-list\">\n<li>Lightly mist the surface with water, then bake for <strong>20\u201325 minutes<\/strong> until deeply golden and crisp.<\/li>\n<\/ul>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-2.jpg\" alt=\"Baguettes de pain maison dor\u00e9es et croustillantes, pos\u00e9es sur une planche avec des \u00e9pis de bl\u00e9, recette traditionnelle fran\u00e7aise facile \u00e0 r\u00e9aliser\" class=\"wp-image-69172\" srcset=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-2.jpg 800w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-2-200x300.jpg 200w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-2-683x1024.jpg 683w, https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-2-640x960.jpg 640w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n<h2 class=\"wp-block-heading\">Baking Tip: How to Use Steam for a Perfect Baguette Crust<\/h2>\n\n\n\n<p><strong>Steam at the start of baking (the \u201csteam burst\u201d) is key<\/strong> for a crisp crust and well-opened baguettes. Adding moisture right when the bread goes into the oven delays crust formation, so the loaf can expand fully and your scores open into a clean ear.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Simple at-home methods<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Spray bottle method<\/strong>: right after loading the baguettes, lightly mist the hot oven walls with water (avoid the oven light).<\/li>\n\n\n\n<li><strong>Tray of boiling water<\/strong>: place a sturdy metal tray or heatproof dish on the bottom of the oven, then carefully pour in boiling water as you put the bread in.<\/li>\n\n\n\n<li><strong>Ice cube method<\/strong>: drop a few ice cubes into a small metal pan; as they melt and evaporate, they create the steam you need.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-theme-palette-8-background-color has-background\"><strong>Result<\/strong>: a thinner, crisper crust and better oven spring, with more defined scoring.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Baguette Variations and Easy Adaptations<\/h2>\n\n\n\n<p><strong>The classic baguette recipe can be tweaked in several ways<\/strong> to change the flavour, texture, or shape, depending on your time, equipment, and what you enjoy most.<\/p>\n\n\n\n<p><strong>&#8211; With sourdough, poolish, or a longer fermentation<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Natural sourdough starter<\/strong> gives a deeper, more complex flavour and helps the bread stay fresh for longer.<\/li>\n\n\n\n<li><strong>Poolish (liquid pre-ferment)<\/strong> often creates a very open crumb and a thinner, crisper crust.<\/li>\n\n\n\n<li><strong>Long cold fermentation<\/strong> (in the fridge) develops richer aromas and can make the bread easier to digest.<\/li>\n<\/ul>\n\n\n\n<p><strong>&#8211; Alternative shapes and sizes<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Ficelle<\/strong> is a thinner baguette, perfect for snacks and aperitifs.<\/li>\n\n\n\n<li><strong>Fl\u00fbte<\/strong> is wider and feels a little more generous.<\/li>\n\n\n\n<li><strong>\u201cBaguette de tradition\u201d<\/strong> is a regulated term in France, with a strict ingredient list (flour, water, salt, yeast and\/or sourdough), and no additives.<\/li>\n<\/ul>\n\n\n\n<p><strong>&#8211; Faster or no-knead options<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Quick versions<\/strong> are handy when time is tight; they\u2019re fast and satisfying, even if the texture differs from a traditional baguette.<\/li>\n\n\n\n<li><strong>No-knead bread<\/strong> is a simplified approach with minimal effort, while still delivering great homemade bread.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">FAQ: How to Make Homemade Baguettes Successfully<\/h2>\n\n\n\n<p><strong>&#8211; Why does the crust turn soft after cooling?&nbsp;<\/strong>This usually happens when bread is stored while still warm, especially in a plastic bag. Let your baguettes cool fully on a rack first, then store them in a clean tea towel to keep the crust drier.<\/p>\n\n\n\n<p><strong>&#8211; How do I adjust baking for my oven type?&nbsp;<\/strong>For a fan oven, lower the temperature slightly to <strong>200-210\u00b0C<\/strong>. For a conventional oven, keep <strong>220\u00b0C<\/strong> and use steam for better colour and crust. Always judge by browning, because ovens vary.<\/p>\n\n\n\n<p><strong>&#8211; What hydration gives an open, airy crumb?&nbsp;<\/strong>A <strong>70-75% hydration<\/strong> dough (water compared to flour) helps create a lighter crumb with bigger holes. More water can mean more openness, but the dough will feel stickier to handle.<\/p>\n\n\n\n<p><strong>&#8211; Can I replace yeast with sourdough?&nbsp;<\/strong>Yes, but the fermentation will take longer. Sourdough also brings a gentle tang and usually improves keeping quality.<\/p>\n\n\n\n<p><strong>&#8211; How do I get clean scores (grignes)?&nbsp;<\/strong>Use a razor blade or a very sharp knife. Hold it at about a <strong>45\u00b0 angle<\/strong> and slash quickly and confidently so the baguette opens well in the oven.<\/p>\n\n\n\n<p><strong>&#8211; Can I make the dough ahead of time?&nbsp;<\/strong>Yes. Let the dough rest overnight in the fridge. This boosts flavour and makes the timing easier to manage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Storing, Freezing, and Reheating Baguettes<\/h2>\n\n\n\n<p><strong>&#8211; Room temperature<\/strong>: wrap in a clean tea towel; best within <strong>24 hours<\/strong> for a decent crust.<\/p>\n\n\n\n<p><strong>&#8211; Freezing<\/strong>: slice into portions, wrap well, and freeze for up to <strong>1 month<\/strong>.<\/p>\n\n\n\n<p><strong>&#8211; Reheating<\/strong>: warm in a very hot oven for <strong>5-8 minutes<\/strong>, directly on the rack, to re-crisp the crust.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Other bread recipes to try<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-easy-homemade-skillet-pita-bread.html\">Homemade Skillet Pita Bread<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-simply-easy-homemade-sandwich-bread-recipe.html\">Easy homemade sandwich bread<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-no-knead-yogurt-bread-rolls-fluffy-and-easy.html\">No-Knead Yogurt Bread Rolls<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-hokkaido-japanese-milk-bread-recipe.html\">Hokkaido Japanese Milk Bread<\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.amourdecuisine.fr\/en\/article-best-soft-dinner-rolls-recipe.html\">Soft dinner rolls recipe<\/a><\/li>\n<\/ul>\n\n\n<svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print tasty-recipes-print-above-card\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-french-baguette-recipe.html\/print\/131584\">Print<\/a><span 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0-74.7-33.5-74.7-74.7s33.5-74.7 74.7-74.7 74.7 33.5 74.7 74.7-33.6 74.7-74.7 74.7zm146.4-194.3c0 14.9-12 26.8-26.8 26.8-14.9 0-26.8-12-26.8-26.8s12-26.8 26.8-26.8 26.8 12 26.8 26.8zm76.1 27.2c-1.7-35.9-9.9-67.7-36.2-93.9-26.2-26.2-58-34.4-93.9-36.2-37-2.1-147.9-2.1-184.9 0-35.8 1.7-67.6 9.9-93.9 36.1s-34.4 58-36.2 93.9c-2.1 37-2.1 147.9 0 184.9 1.7 35.9 9.9 67.7 36.2 93.9s58 34.4 93.9 36.2c37 2.1 147.9 2.1 184.9 0 35.9-1.7 67.7-9.9 93.9-36.2 26.2-26.2 34.4-58 36.2-93.9 2.1-37 2.1-147.8 0-184.8zM398.8 388c-7.8 19.6-22.9 34.7-42.6 42.6-29.5 11.7-99.5 9-132.1 9s-102.7 2.6-132.1-9c-19.6-7.8-34.7-22.9-42.6-42.6-11.7-29.5-9-99.5-9-132.1s-2.6-102.7 9-132.1c7.8-19.6 22.9-34.7 42.6-42.6 29.5-11.7 99.5-9 132.1-9s102.7-2.6 132.1 9c19.6 7.8 34.7 22.9 42.6 42.6 11.7 29.5 9 99.5 9 132.1s2.7 102.7-9 132.1z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-pinterest\" viewBox=\"0 0 384 512\"><title>pinterest<\/title> <desc>pinterest icon<\/desc><path fill=\"currentColor\" d=\"M204 6.5C101.4 6.5 0 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2.4-4.4 2.4-6.8 0L77.2 251.8c-36.5-37.2-43.9-107.6 7.3-150.7 38.9-32.7 98.9-27.8 136.5 10.5l35 35.7 35-35.7c37.8-38.5 97.8-43.2 136.5-10.6 51.1 43.1 43.5 113.9 7.3 150.8z\"><\/path><\/symbol><symbol id=\"tasty-recipes-icon-heart-solid\" viewBox=\"0 0 512 512\"><title>heart solid<\/title> <desc>heart solid icon<\/desc><path fill=\"currentColor\" d=\"M462.3 62.6C407.5 15.9 326 24.3 275.7 76.2L256 96.5l-19.7-20.3C186.1 24.3 104.5 15.9 49.7 62.6c-62.8 53.6-66.1 149.8-9.9 207.9l193.5 199.8c12.5 12.9 32.8 12.9 45.3 0l193.5-199.8c56.3-58.1 53-154.3-9.8-207.9z\"><\/path><\/symbol><\/defs><\/svg>\n<header class=\"tasty-recipes-entry-header\" style=\"background: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.background\">\n\t\t\t<div class=\"tasty-recipes-image\">\n\t\t\t<img loading=\"lazy\" decoding=\"async\" style=\"border-color: #EFF6F3 !important;\" data-tasty-recipes-customization=\"primary-color.border-color\" width=\"150\" height=\"150\" src=\"https:\/\/www.amourdecuisine.fr\/wp-content\/uploads\/2009\/04\/recette-de-pain-baguette-150x150.jpg\" class=\"attachment-thumbnail size-thumbnail\" alt=\"Homemade French Baguette recipe\" data-pin-nopin=\"true\" \/>\t\t<\/div>\n\t\t<h2 class=\"tasty-recipes-title\" style=\"color: #000000 !important;\" data-tasty-recipes-customization=\"h2-color.color h2-transform.text-transform\">French Baguette recipe : Easy homemade french bread<\/h2>\n\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\t\t<div class=\"tasty-recipes-rating\">\n\t\t\t\t\t\t\t<p><svg aria-hidden=\"true\" style=\"position: absolute;width: 0;height: 0;overflow: hidden\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n<defs>\n<symbol viewbox=\"9 9 46 42\" id=\"wpt-star-full\">\n<path d=\"m46.3 52-14.4-9.5-14.4 9.4L22 35.3 8.7 24.5l17.1-.9 6.2-16 6 16 17.2 1-13.4 10.7z\" \/>\n<\/symbol>\n<\/defs>\n<\/svg>\n<span class=\"tasty-recipes-ratings-buttons 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style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\" class=\"rating-label\">No reviews<\/span><\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-details\">\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"author\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tAuthor:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-author-name\">Amour de cuisine<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"total-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-clock\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTotal Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-total-time\">3 hours 45 minutes<\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li class=\"yield\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-cutlery\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><\/use><\/svg>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tYield:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-yield\"><span data-amount=\"4\">4<\/span> baguettes <span class=\"tasty-recipes-yield-scale\"><span data-amount=\"1\">1<\/span>x<\/span><\/span>\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t<\/header>\n\n<div class=\"tasty-recipes-entry-content\">\n\n\t\t<div class=\"tasty-recipes-buttons\">\n\t\t\t\t<div class=\"tasty-recipes-button-wrap\">\n\t\t\t\n<a class=\"button tasty-recipes-print-button tasty-recipes-no-print\" href=\"https:\/\/www.amourdecuisine.fr\/en\/article-homemade-french-baguette-recipe.html\/print\/131584\" target=\"_blank\" style=\"border-color: #94B5AB !important; background: #94B5AB !important; color: rgba(0,0,0,0.97) !important;\" data-tasty-recipes-customization=\"button-color.border-color button-color.background button-text-color.color\">\n\t\t\t<svg viewBox=\"0 0 24 24\" class=\"svg-print\" aria-hidden=\"true\"><use href=\"#tasty-recipes-icon-print\"><\/use><\/svg>\n\t\tPrint Recipe<\/a>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\n\t\t\t<div class=\"tasty-recipes-description\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Description<\/h3>\n\t\t\t<div class=\"tasty-recipes-description-body\" data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<p>This baguette delivers a thin, crisp crust and an airy, open crumb using simple folds and a burst of steam. Follow the timings, shaping cues, scoring tips, and fixes for common issues at home reliably.<\/p>\n\t\t\t<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t\t<div class=\"tasty-recipes-ingredients\">\n\t\t\t<div class=\"tasty-recipes-ingredients-header\">\n\t\t\t\t<div class=\"tasty-recipes-ingredients-clipboard-container\">\n\t\t\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Ingredients<\/h3>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<div class=\"tasty-recipes-units-scale-container\"><span class=\"tasty-recipes-scale-container\">\n\t\t\t\t\t\t<span class=\"tasty-recipes-scale-label\">Scale<\/span>\n\t\t\t\t\t\t<button class=\"tasty-recipes-scale-button tasty-recipes-scale-button-active\" data-amount=\"1\" type=\"button\">1x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"2\" type=\"button\">2x<\/button><button class=\"tasty-recipes-scale-button\" data-amount=\"3\" type=\"button\">3x<\/button>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/span><\/div>\t\t\t<\/div>\n\t\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t\t<ul>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f70c66b33f4\" id=\"ingredient_checkbox_69f70c66b33f4\" aria-label=\"600 g bread flour\"><label for=\"ingredient_checkbox_69f70c66b33f4\"><\/label><\/span><span data-amount=\"600\" data-unit=\"g\">600 g<\/span> bread flour<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f70c66b33fd\" id=\"ingredient_checkbox_69f70c66b33fd\" aria-label=\"440 ml lukewarm water\"><label for=\"ingredient_checkbox_69f70c66b33fd\"><\/label><\/span><span data-amount=\"440\">440<\/span> ml lukewarm water<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f70c66b3402\" id=\"ingredient_checkbox_69f70c66b3402\" aria-label=\"3\/4 tsp salt\"><label for=\"ingredient_checkbox_69f70c66b3402\"><\/label><\/span><span data-amount=\"0.75\" data-unit=\"tsp\">3\/4 tsp<\/span> salt<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f70c66b3405\" id=\"ingredient_checkbox_69f70c66b3405\" aria-label=\"1\/4 tsp sugar\"><label for=\"ingredient_checkbox_69f70c66b3405\"><\/label><\/span><span data-amount=\"0.25\" data-unit=\"tsp\">1\/4 tsp<\/span> sugar<\/li>\n<li data-tr-ingredient-checkbox=\"\"><span class=\"tr-ingredient-checkbox-container\"><input type=\"checkbox\" name=\"ingredient_checkbox_69f70c66b340a\" id=\"ingredient_checkbox_69f70c66b340a\" aria-label=\"1 tbsp active dry baker\u2019s yeast\"><label for=\"ingredient_checkbox_69f70c66b340a\"><\/label><\/span><span data-amount=\"1\" data-unit=\"tbsp\">1 tbsp<\/span> active dry baker\u2019s yeast<\/li>\n<\/ul>\n<p><!--INSIDE_INGREDIENTS--><\/p>\n\t\t\t<\/div>\n\t\t\t<div class=\"tasty-recipes-cook-mode\">\n\t<div class=\"tasty-recipes-cook-mode__container\">\n\t\t<label class=\"tasty-recipes-cook-mode__switch\">\n\t\t\t<input type=\"checkbox\" id=\"tasty_recipes_69f70c66b38ea_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__switch-slider tasty-recipes-cook-mode__switch-round\"\n\t\t\t\tdata-tasty-recipes-customization=\"button-color.background button-text-color.color\"><\/span>\n\t\t<\/label>\n\t\t<label for=\"tasty_recipes_69f70c66b38ea_cookmode\">\n\t\t\t<span class=\"tasty-recipes-cook-mode__label\">Cook Mode<\/span>\n\t\t\t<span class=\"tasty-recipes-cook-mode__helper\">\n\t\t\t\tEmp\u00eachez votre \u00e9cran de devenir noir\t\t\t<\/span>\n\t\t<\/label>\n\t<\/div>\n<\/div>\n\t\t<\/div>\n\t\n\t\t\t<hr data-tasty-recipes-customization=\"secondary-color.border-color secondary-color.background-color\">\n\t\n\t\t<div class=\"tasty-recipes-instructions\">\n\t\t<div class=\"tasty-recipes-instructions-header\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Instructions<\/h3>\n\t\t\t\t\t<\/div>\n\t\t<div data-tasty-recipes-customization=\"body-color.color\">\n\t\t\t<ol>\n<li id=\"instruction-step-1\">Dissolve the yeast in a glass with a little lukewarm water and sugar, then let it activate well.<\/li>\n<li id=\"instruction-step-2\">Put the flour in a large bowl, add the salt, and mix well.<\/li>\n<li id=\"instruction-step-3\">Add the activated yeast, then bring the dough together with the remaining lukewarm water.<\/li>\n<li id=\"instruction-step-4\">Turn the dough out onto a floured surface, fold it over itself a few times, then shape into a ball and place in a large bowl.<\/li>\n<li id=\"instruction-step-5\">Cover the bowl with plastic wrap and let the dough double in size, away from drafts.<\/li>\n<li id=\"instruction-step-6\">Once doubled, with wet hands, lift the dough, tap it against the work surface while folding it over itself; do this 3\u20134 times.<\/li>\n<li id=\"instruction-step-7\">Return the dough to the bowl, cover, and let it double again.<\/li>\n<li id=\"instruction-step-8\">Repeat this process 3 more times.<\/li>\n<li id=\"instruction-step-9\">After the 4th rise, place the dough on a well-floured surface, divide into 4 equal pieces and shape into balls (about 260 g each).<\/li>\n<li id=\"instruction-step-10\">Without overworking the dough, flatten each piece into a rectangle, then roll it up on itself to form a baguette.<\/li>\n<li id=\"instruction-step-11\">Place each baguette on a baking tray lined with parchment paper and well floured (the dough is very sticky and may stick to the paper).<\/li>\n<li id=\"instruction-step-12\">Shape the remaining baguettes and let them double in size.<\/li>\n<li id=\"instruction-step-13\">Preheat the oven to 220\u00b0C and place a pan with a little water on the bottom of the oven to create some humidity.<\/li>\n<\/ol>\n\t\t<\/div>\n\t<\/div>\n\t\n\t\n\t\t\n\t\n\t\n\t\t\t<div class=\"tasty-recipes-other-details\" data-tasty-recipes-customization=\"secondary-color.background-color\">\n\t\t\t<ul>\n\t\t\t\t<li class=\"prep-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Prep Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-prep-time\">25 min<\/span><\/li><li class=\"additional-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>rest \/ rise time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-additional-time\">3 hours<\/span><\/li><li class=\"cook-time\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-clock\"><\/use><\/svg>Cook Time:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cook-time\">20 min<\/span><\/li><li class=\"category\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-folder\"><\/use><\/svg>Category:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-category\">bread<\/span><\/li><li class=\"cuisine\"><span class=\"tasty-recipes-label\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"detail-label-color.color\"><svg viewBox=\"0 0 24 24\" class=\"detail-icon\" aria-hidden=\"true\" style=\"color: #E48313 !important;\" data-tasty-recipes-customization=\"icon-color.color\"><use href=\"#tasty-recipes-icon-flag\"><\/use><\/svg>Cuisine:<\/span> <span style=\"color: rgba(0,0,0,0.95) !important;\" data-tasty-recipes-customization=\"detail-value-color.color\" class=\"tasty-recipes-cuisine\">french cuisine<\/span><\/li>\t\t\t<\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\t\t\t<div class=\"tasty-recipes-nutrition\">\n\t\t\t<h3 data-tasty-recipes-customization=\"h3-color.color h3-transform.text-transform\">Nutrition<\/h3>\n\t\t\t<ul>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Serving Size:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-serving-size\">1 baguette<\/span><\/li>\n\t\t\t\t\t\t\t\t\t<li><strong class=\"tasty-recipes-label\" data-tasty-recipes-customization=\"body-color.color\">Calories:<\/strong> <span data-tasty-recipes-customization=\"body-color.color\" class=\"tasty-recipes-calories\">550 kcal<\/span><\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t\t<\/div>\n\t\n\t\n\t\n<\/div>\n\n\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This homemade french baguette recipe delivers a thin, crisp crust and an airy, open crumb using simple folds and a burst of steam. Follow the timings, shaping cues, scoring tips, and fixes for common issues at home reliably. How to Make a Crispy Homemade French Baguette recipe Bake a classic French baguette at home with&#8230;<\/p>\n","protected":false},"author":2,"featured_media":131546,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[13323,13364],"tags":[13446],"class_list":["post-131553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-french-cuisine","category-homemade-bread","tag-instant-yeast"],"yoast_head":"<!-- This site is optimized 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Follow the timings, shaping cues, scoring tips, and fixes for common issues at home reliably. 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