Homemade French Baguette

Ingredients
4 cups (500g) all-purpose flour

1 1/2 teaspoons salt

1 tablespoon sugar

2 1/4 teaspoons (1 packet) active dry yeast

1 1/2 cups (360ml) warm water (110°F/45°C)

1 tablespoon olive oil (optional, for a softer texture)

Instructions Homemade French Baguette
Step 1: Activate the Yeast
In a small bowl, combine the warm water, sugar, and yeast. Stir and let it sit for 5–10 minutes until frothy.

Step 2: Mix the Dough
In a large mixing bowl, combine flour and salt.

Gradually pour in the yeast mixture and mix until a dough forms. If using olive oil, add it at this stage.

Knead the dough on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Step 3: First Rise
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
Step 4: Shape the Baguettes
Punch down the risen dough and divide it into 3 equal portions.

Roll each portion into a long, thin baguette shape and place them on a baking sheet lined with parchment paper. Leave enough space between each baguette for expansion.
Using a sharp knife or razor, make 3–4 diagonal slashes on the top of each baguette.

Step 5: Second Rise

Cover the shaped baguettes with a kitchen towel and let them rise for 20–30 minutes.

Step 6: Preheat the Oven

Preheat the oven to 450°F (230°C). Place a shallow pan of water on the bottom rack to create steam, which helps achieve a crispy crust.

Step 7: Bake

Bake the baguettes for 20–25 minutes, or until golden brown and crusty.

Remove from the oven and let them cool on a wire rack before slicing.
Preparation Time
Prep Time: 20 minutes
Rising Time: 1.5–2 hours
Cook Time: 25 minutes
Total Time: 2.5–3 hours