5 Ingredient Simple French Baguette
This easy French baguette recipe delivers a baguette with a beautifully golden crust and a soft, chewy center using just five simple ingredients. No special equipment needed—perfect for beginners!
Learn how to bake classic, crispy baguettes at home with this step-by-step guide. Ideal for sandwiches, soups, or enjoying with butter.
There’s something magical about pulling a fresh, golden-crusted French baguette straight out of the oven. That deep, crisp crackle as you slice through, the warm, buttery-soft inside—it’s the kind of thing that makes you feel like you’ve just stepped into a Parisian bakery. And guess what? You don’t need a fancy culinary degree or a passport to make it happen. This simple recipe delivers all the crunch, chew, and flavor you crave with just five ingredients and a little patience.
Making a French baguette might seem intimidating, but it’s really just a game of mix, knead, rest, shape, and bake. No complicated techniques, no endless steps—just a beautifully classic bread that’s as good with a smear of butter as it is for dunking in a hearty soup. Let’s get started!
What is a French Baguette?
A French baguette is a long, thin loaf of bread known for its crisp crust and airy, chewy interior. It’s been a staple in France for centuries, traditionally made with just flour, water, yeast, and salt. The key to its signature texture? A combination of high-temperature baking and steam, which helps develop that crackly golden crust.
Why you’ll love this easy simple recipe for a Classic French Baguette
- Only five ingredients—nothing fancy, nothing complicated.
- No special equipment required (no need for a baking stone or fancy bread machine).
- Crispy on the outside, soft and chewy on the inside.
- Perfect for sandwiches, soups, or just slathering with butter.
- Feels like a little trip to France without leaving your kitchen.
What tools do you need to make this recipe?
You don’t need much to make a perfect French baguette, but these few tools will make things easier:
- A wire rack for cooling
- A large mixing bowl
- A wooden spoon or your hands for mixing
- A sharp knife or razor blade for scoring
- A baking sheet
- A shallow pan for creating steam in the oven
RELATED: Classic Oatmeal Cookies with Raisins – these oatmeal raisin cookies are the epitome of simplicity. With just a handful of pantry staples, you can whip up a batch in no time.
Ingredients you’ll need
- 500g (4 cups) Bread Flour – Gives the baguette its classic chewiness.
- 10g (2 tsp) Salt – Enhances the flavor.
- 10g (2 tsp) Sugar – Feeds the yeast for a good rise.
- 7g (1 packet) Instant Yeast – The key to a fluffy, airy texture.
- 350ml (1 1/2 cups) Warm Water – Activates the yeast and brings everything together.
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to make a French Baguette from scratch, you’ve got this!
- Activate the yeast: Mix the yeast and sugar with warm water. Add a bit of flour, stir, and let it sit until frothy.
- Make the dough: Combine flour and salt in a bowl, then add the yeast mixture. Stir until a rough dough forms.
- Knead: Work the dough on a floured surface for about 10 minutes until smooth and elastic.
- Let it rise: Cover the dough and let it rest in a warm spot for 1-2 hours until doubled in size.
- Shape the baguettes: Divide the dough, shape into long loaves, and let them rise again.
- Preheat and prep the oven: Heat the oven to 250°C (480°F) and place a shallow pan on the bottom rack.
- Create steam: Pour boiling water into the pan for a steamy environment.
- Score and bake: Slash the tops of the loaves and bake for about 25 minutes until golden brown.
- Cool: Let them rest on a wire rack before slicing.
Make this simple French Baguette recipe then check out my Best Ever Double Chocolate Banana Bread and more of my simple bread recipes.
How to store
If you have any left (which is rare!), wrap it in a clean kitchen towel and store at room temperature for up to 2 days. For longer storage, slice and freeze it in an airtight bag. Just pop a slice in the toaster or oven when you’re ready to enjoy.
PRO TIP
Create steam in the oven by placing a shallow pan with boiling water on the bottom rack. This helps develop that crisp, golden crust while keeping the inside soft and chewy. Don’t skip this step—it makes all the difference!
Frequently asked questions
Can I use all-purpose flour instead of bread flour?
Yes, but the texture may be slightly less chewy. Bread flour gives the best results.
Why does my baguette turn out too dense?
Make sure the dough has enough time to rise, and don’t over-knead. Also, check that your yeast is active.
How do I check if my yeast is active?
To check if your yeast is active, mix it with warm water (about 105°F/40°C) and a little sugar. Let it sit for 5–10 minutes. If it becomes foamy and bubbly, your yeast is good to go! If nothing happens, the yeast is likely expired or the water was too hot or too cold. Try again with fresh yeast and the right temperature.
Can I make the dough ahead of time?
Absolutely! Let the dough rise in the fridge overnight, then bring it to room temperature before shaping and baking.
Do I really need to add steam to the oven?
Yes! Steam is what creates that signature crispy crust. If you skip this step, you’ll end up with a softer crust.
How do I get those perfect slashes on top?
Use a very sharp knife or a bread lame. Cutting at a slight angle will give you the best results.
Time to Enjoy!
This is a simple and rewarding baking recipe that delivers a French Baguette with a perfectly crisp and golden crust and a buttery soft and chewy center. It’s the kind of bread that brings people together—whether it’s for a cozy breakfast, a fancy cheese board, or just a casual snack. So grab some flour, get your hands a little messy, and bake something delicious to share with the ones you love!
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Other simple breakfast recipes to try
- Best Ever Double Chocolate Banana Bread – a super moist variation of the classic banana bread recipe. Loaded with chocolate chips, this is CRAZY good!!
- Simple Banana Nut Muffins – Packed with the naturally sweet goodness of ripe bananas and a nutty crunch from chopped walnuts, these muffins come together quickly with everyday ingredients. They’re tender, perfectly sweet, and need only about 10 minutes of prep—ideal for those mornings when you need something special without the hassle.
Simple Classic French Baguette Recipe
Ingredients
- 7 g 1 packet Instant Yeast
- 10 g 2 tsp Sugar
- 1 tbsp Bread Flour
- 350 ml 1 1/2 cups Warm Water (about 40°C or 105°F)
- 500 g 4 cups Bread Flour
- 10 g 2 tsp Salt
Instructions
- Mix the in the Instant Yeast and sugar in a small mixing bowl. Add the warm water and stir to dissolve. Add one tablespoon of the flour and mix. Let it sit for 5–10 minutes until it becomes frothy.7 g 1 packet Instant Yeast, 10 g 2 tsp Sugar, 350 ml 1 1/2 cups Warm Water (about 40°C or 105°F), 1 tbsp Bread Flour
- In another mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and the remaining warm water. Mix with a wooden spoon or your hand until a rough dough forms.500 g 4 cups Bread Flour, 10 g 2 tsp Salt
- Transfer the dough to a lightly floured surface. Knead for about 10 minutes until the dough becomes smooth, elastic, and slightly sticky. If it’s too sticky, add a little more flour.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm place for 1-2 hours, or until doubled in size.
- After the first rise, gently deflate the dough and turn it out onto a floured surface. Divide the dough into two equal pieces.
- Working with one piece at a time, shape the dough into a rectangle. Fold the long edges into the center, then roll the dough into a log, pinching the seams closed. Roll it back and forth to elongate the dough to about 30-35 cm (12-14 inches) long.
- Place the shaped dough on a baking tray. Cover the dough loosely with a cloth and let it rise for 45 minutes to 1 hour.
- Preheat your oven to 250°C (480°F) and add a shallow pan on the bottom rack.
- Just before baking, pour 1 cup of boiling hot water into the shallow pan at the bottom of the oven. This is called a water bath and it will create steam, which helps form a crispy crust.
- Using a sharp knife or a razor blade, make 3-4 diagonal slashes on the top of each baguette. This is called scoring and it to helps control the expansion of the bread as it bakes.
- Place the baguettes directly on the baking sheet. Bake for 10 minutes and then remove the water bath pan. Keep baking the baguettes for 10-15 minutes until the crust is golden brown and the baguettes sound hollow when tapped on the bottom.
- Transfer the baked baguettes to a wire rack to cool completely before slicing.
