Bring the character of a French bakery into your kitchen with this homemade baguette recipe.

Made with five simple ingredients and overnight fermentation, it produces three golden loaves with a crisp crust and airy interior.

About This Homemade Baguette

A French baguette is a traditional long loaf known for its thin, crisp crust and open interior. This recipe makes three baguettes, yielding approximately 12 servings.

Active preparation takes about 30 minutes, with an additional 30 minutes for baking. The dough requires 12 to 14 hours of refrigeration before shaping and baking.

Ingredients

- All-purpose flour: 500 grams (about 3 1/2 cups)

- Water: 360 grams (about 1 1/2 cups plus 1 teaspoon)

- Salt: 10 grams (about 2 teaspoons)

- Instant yeast: 3 grams (about 1 teaspoon)

- Honey: 25 grams (about 1 tablespoon)

For consistent results, use a kitchen scale to measure the ingredients, especially the flour and water.

Step 1: Mix the Dough

1. Combine the flour, water, salt, yeast, and honey in a large mixing bowl. Stir until the ingredients come together into a rough dough.

2. Cover the bowl and let the dough rest for 15 minutes.

3. Over the following 90 minutes, complete three rounds of stretching and folding. Gently pull one side of the dough, fold it toward the center, turn the bowl, and repeat around the dough.

Step 2: Refrigerate the Dough

1. Cover the bowl tightly and place it in the refrigerator.

2. Refrigerate for 12 to 14 hours. This slow fermentation allows the dough to develop its flavor and structure.

3. The next day, remove the dough from the refrigerator and prepare it for shaping.

Step 3: Shape the Baguettes

1. Lightly flour the work surface and place the dough on it. Divide the dough into three equal portions.

2. Shape each portion into a rectangle. Cover and let them rest for 45 to 60 minutes.

3. Gently stretch each rectangle and fold it into a long cylinder. Press the seam closed, then roll each piece with your hands until it reaches approximately 14 to 15 inches in length.

Step 4: Final Rise and Oven Setup

1. Place the shaped baguettes on a lightly floured cloth with the seam facing upward. Cover and let them rise at room temperature for 30 to 60 minutes.

2. Preheat the oven to 500°F. Place a baking tray near the upper part of the oven and another tray on the lower rack.

3. Add hot water to the lower tray immediately before baking to create steam. This helps the baguettes develop a crisp crust.

Step 5: Bake the Baguettes

1. Transfer the baguettes to baking paper with the seam facing downward. Remove any excess flour from the surface.

2. Using a bread blade, make three diagonal cuts across each baguette. These cuts allow the dough to expand during baking.

3. Place the baguettes in the oven and immediately reduce the temperature to 475°F. Bake with steam for 15 minutes.

4. Remove the water tray, rotate the baguettes, reduce the temperature to 450°F, and continue baking for another 15 minutes.

5. When the baguettes are deep golden brown, remove them from the oven and allow them to cool slightly before serving.

Enjoy Your Homemade Baguettes

This overnight method keeps the preparation simple while giving the dough time to develop before baking. Follow the fermentation, shaping, and baking steps carefully for fresh baguettes with a crisp crust and airy interior.