Total Time
3hrs 30mins
Prep 3 hrs
Cook 30 mins

Make your kitchen into your own personal boulangerie with this fantastic bread recipe!

Ingredients Nutrition


  1. In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes.
  2. With a wooden spoon stir in 2 cups flour until combined.
  3. Stir in salt and 2 cups of remaining flour until mixture forms a stiff dough.
  4. On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic, kneading in enough of remaining 1/2 cup flour to keep dough from sticking.
  5. Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 1/2 hours.
  6. Preheat oven to 475-500°F (My oven does best with 475°, but it runs hot).
  7. Punch down dough and form into a long slender loaf about 21 inches long and 3 inches wide.
  8. You can also form individual mini-loaves.
  9. Put loaf diagonally on a lightly greased large or 17 x 14-inch baking sheet and let rise, uncovered, about 30 minutes.
  10. (Baguette may be made up to this point 4 hours ahead and chilled.) Make 3 or 4 diagonal slashes on loaf with a razor and lightly brush top with cool water.
  11. Bake loaf in middle of oven 30 minutes, or until golden and sounds hollow when tapped, and transfer to a rack to cool.
  12. Notes: For a chewy interior and perfect, crusty exterior, place a dutch oven filled with water in oven as it preheats for about an hour.
  13. The humid enviroment will ensure the texture comes out right.
  14. Baking stones don't hurt either.
  15. If you don't want to put water into the oven, you can use a spray mister to keep the enviroment moist as it cooks.
Most Helpful

AWESOME! I made this the day before yesterday--divided the recipe in two to make TWO fresh baguettes--used one for a bruschetta and just ate the other plain! Your technique of putting water in the oven really makes a difference!! Thanks Skat!

spatchcock July 25, 2002

I made this this weekened the only addition I did was add an eggwash to the top of the loaf, and it came out great made it on a pizza stone wtih some yellow cornmeal on the bottom. What a great breat recipie. "Anyone else have any other trade secrets on this?"

duke8888 January 02, 2002

Awesome! This bread was soft on the inside and had a crispy crust on the outside... just perfect! I had to use regular all-purpose flour because that was all I had on hand, but it turned out just fine. I will definitely be making this again!

Kim D. June 17, 2002