The baguette is a national symbol of France, dating back to the early 20th century when regulations limited bread weight and encouraged long, thin loaves that could be baked quickly in steam ovens. It represents daily French life, appearing at every meal and in street‑side bakeries.

In Paris, the classic “baguette tradition” uses only flour, water, salt, and yeast. In the province of Alsace, a slightly sweeter “baguette de campagne” adds a touch of malt or rye. In the south, a softer, thinner “baguette viennoise” may include milk and butter.

Baguettes are typically served warm, sliced and buttered for breakfast, or used to accompany soups, stews, and cheese plates. In many French homes, a fresh baguette is placed on the table for every meal.

While baguettes are everyday bread, they are also a staple at picnics, family gatherings, and holiday meals such as Christmas and New Year’s, where they accompany charcuterie and cheese spreads.

Authentic baguettes use high‑protein bread flour, water, sea salt, and a small amount of instant yeast. Substitutes like all‑purpose flour or active‑dry yeast can be used, but they change texture and flavor, making the loaf less authentic.

Homemade baguettes pair beautifully with French onion soup, coq au vin, ratatouille, cheese boards featuring Brie or Camembert, and simple butter‑and‑herb spreads.

Common errors include using lukewarm water that’s too hot (killing yeast), under‑ or over‑proofing the dough, adding too much flour during shaping (which closes the crumb), and baking at a temperature lower than 450 °F, which prevents proper oven spring.

The recipe relies on a long, slow fermentation (12‑18 hours) that allows natural wild yeasts from the air to develop flavor. A small amount of instant yeast jump‑starts the process without overwhelming the subtle, slightly sour notes created by the extended proof.

Yes. After shaping, you can freeze the raw baguettes wrapped tightly in plastic and a freezer bag. Bake from frozen, adding 5‑7 minutes to the bake time, or thaw and proof for an extra hour before baking.

Bigger Bolder Baking with Gemma Stafford focuses on approachable, bold‑flavored baked goods that home cooks can master, ranging from breads and pastries to desserts, with clear step‑by‑step video tutorials.

Gemma emphasizes minimal‑knead techniques, overnight fermentation, and using everyday kitchen tools rather than professional mixers, making classic French breads like baguettes accessible to home bakers without specialized equipment.