The Easiest Actually Good Baguette You Can Make at Home
The Easiest Actually Good Baguette You Can Make at Home is a medium French recipe that serves 4. 340 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 6 hrs 29 min | Cook: 35 min | Total: 7 hrs 19 min
Cost: $15.08 total, $3.77 per serving
Ingredients
- 350 g Bread Flour (high‑protein bread flour for strong gluten development)
- 225 g Warm Water (about 90°F / 32°C)
- 10 g Salt (fine sea salt)
- 8 g Instant Yeast (active dry or instant yeast)
- 30 g Warm Water (for yeast) (same temperature as initial water)
- 1 spray Olive Oil Spray (for greasing parchment and sheet tray)
- 1 sheet Parchment Paper (cut to fit the sheet tray)
- 1 piece Aluminum Foil Pan (fits upside‑down sheet tray; creates steam during bake)
Instructions
Autolyse
Combine 225 g warm water and 350 g bread flour in a medium bowl and stir until no dry flour remains.
Time: PT5M
Add Salt
Sprinkle 10 g salt over the dough and knead by hand until the salt is fully dissolved.
Time: PT2M
Activate Yeast
In a small container dissolve 8 g instant yeast in 30 g warm water; let sit 15‑20 minutes.
Time: PT20M
Incorporate Yeast Mixture
Pour the yeast‑water mixture into the dough and knead by hand for 3‑4 minutes until the dough is smooth and homogeneous.
Time: PT4M
First Bulk Fermentation
Cover the bowl with a lid and let the dough rest at room temperature for 2 hours 30 minutes.
Time: PT2H30M
First Stretch & Fold
Pull the dough up, stretch it, and fold it over itself 4‑5 times; then round into a tight ball.
Time: PT5M
Rest After First Fold
Cover and let rest for 30 minutes.
Time: PT30M
Second Stretch & Fold
Repeat the stretch‑and‑fold technique 4‑5 times and round the dough again.
Time: PT5M
Rest After Second Fold
Cover and rest another 30 minutes.
Time: PT30M
Second Bulk Fermentation
Let the dough ferment uncovered for 1 hour 30 minutes, or until it has increased by about 90 %.
Time: PT1H30M
Divide and Pre‑shape
Turn the dough onto a lightly floured board, cut into two 300 g pieces, degas each piece, fold the sides over, roll into tight balls and let rest seam‑side up for 15‑20 minutes.
Time: PT20M
Final Shaping
Flatten each ball, fold the top 20 % over, then roll gently into a tight tube, tapering the ends to form a 10‑12 inch baguette shape with the seam underneath.
Time: PT10M
Final Proof
Place the shaped baguettes on a parchment‑lined upside‑down sheet tray, cover with the foil pan, and let proof for 1 hour 15 minutes (60‑90 min).
Time: PT1H15M
Preheat Oven
Preheat the oven to 450°F (230°C).
Time: PT10M
Temperature: 450°F
Steam and Score
Lightly spray the baguettes with water, then make shallow diagonal cuts every 1½ inches using a serrated knife.
Time: PT3M
Bake Covered
Place the tray (still covered with the foil pan) in the oven and bake for 15 minutes.
Time: PT15M
Temperature: 450°F
Bake Uncovered & Rotate
Remove the foil cover, rotate the tray, and continue baking for another 15‑18 minutes until the crust is deep golden‑brown.
Time: PT20M
Temperature: 450°F
Cool
Transfer the baked baguettes to a wire rack and let cool for 10 minutes before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 340
- Protein
- 7 g
- Carbohydrates
- 66 g
- Fat
- 1 g
- Fiber
- 3 g
Dietary info: Vegetarian, Vegan, Nut‑Free
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Bread Flour: All‑Purpose Flour (add 2 tbsp vital wheat gluten per cup)
- Instead of Salt: Kosher salt (use 12 g)
- Instead of Instant Yeast: Fresh yeast (use 12 g)
- Instead of Olive Oil Spray: vegetable oil spray
- Instead of Aluminum Foil Pan: another sheet tray used as a lid
Equipment Needed
- Medium Bowl
- Sturdy Spoon
- Kitchen Scale
- Hand
- Sheet Tray
- Parchment Paper
- Spray Bottle (optional)
- Serrated Knife
- Oven
- Aluminum Foil Pan (optional)
- Plastic Wrap or Lid (optional)
Critical Steps — Do Not Skip
- Autolyse (water + flour hydration)
- Yeast activation with warm water
- Two stretch‑and‑fold cycles
- Pre‑shaping and final shaping of baguettes
- Final proof under steam‑tight cover
- Steam‑baked crust formation
Chef Tips from the Video
- If your kitchen is warm, shorten the bulk fermentation by 15‑20 minutes; if it’s cool, extend it.
- Use ice‑cold water for the autolyse on hot days to control dough temperature.
- A light dusting of rice flour on the board reduces sticking and adds a subtle crunch to the crust.
Troubleshooting
Dough is too sticky and hard to handle
Add a tablespoon of flour at a time while kneading, or keep hands wet to reduce sticking.
Bread does not rise enough during bulk fermentation
Make sure the water temperature is around 90°F/32°C and that the yeast is fresh; extend fermentation time by 30 minutes.
Crust is too hard or overly chewy
Increase steam during the first 15 minutes of baking and avoid over‑baking; reduce oven temperature by 10‑15°F if necessary.
Large air pockets remain in the crumb
Degas the dough gently during shaping and pop bubbles with your fingertips before the final proof.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep up to 3 days.
Freezer: Freeze in airtight bag for up to 1 month; thaw at room temperature before reheating.
Room temperature: Best eaten the day of baking; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- After shaping, you can refrigerate the baguettes uncovered for up to 12 hours; let them come to room temperature before the final bake.
- Freeze the shaped, unbaked baguettes on a parchment sheet; bake from frozen by adding 5 minutes to the bake time.
Frequently Asked Questions
What is the cultural significance and history of the baguette in French cuisine?
The baguette is an iconic symbol of French daily life, originating in the early 20th century when regulations limited bread size and weight, leading bakers to create a long, thin loaf that could be baked quickly in stone ovens. It became a staple at every French table, representing simplicity, craftsmanship, and the communal ritual of buying fresh bread from the local boulangerie.
What are the traditional regional variations of baguette in France?
While the classic Parisian baguette follows strict criteria (long, thin, crisp crust, airy crumb), regional versions exist such as the "baguette de campagne" with added whole‑grain flour, the "baguette viennoise" enriched with butter and milk, and the "baguette tradition" that uses longer fermentation for deeper flavor. Each variation reflects local grain types and baking traditions.
How is a baguette traditionally served in France?
In France, baguettes are often served warm, sliced and buttered for breakfast, used to accompany soups and stews, or paired with cheese and charcuterie for a simple lunch. They are also the base for the classic "tartine"—an open‑face sandwich topped with pâté, cheese, or jam.
During which French celebrations or occasions is the baguette especially important?
Baguettes appear at virtually every French gathering—from daily family meals to holidays like Bastille Day, where fresh bread symbolizes national pride. They are also essential at picnics, market trips, and as part of the traditional "pain de campagne" served during Christmas and New Year feasts.
What makes the baguette special or unique in French bakery tradition?
The baguette’s uniqueness lies in its high hydration, long fermentation, and the steam‑baked crust that creates a thin, crackly exterior while keeping the interior light and airy. Its shape also allows for quick baking, making it ideal for daily fresh production in French boulangeries.
What are the authentic traditional ingredients for a classic French baguette versus acceptable substitutes?
A traditional French baguette uses only wheat flour (preferably Type 55), water, salt, and yeast. Acceptable substitutes include all‑purpose flour (with added vital wheat gluten) if bread flour is unavailable, and instant yeast in place of fresh yeast, but the flavor and texture may vary slightly.
What other French dishes pair well with a homemade baguette?
A baguette pairs beautifully with French onion soup, coq au vin, ratatouille, cheese plates featuring Brie or Camembert, and charcuterie such as saucisson. It also serves as the perfect vehicle for pâté, tapenade, or a simple butter‑and‑herb spread.
What are the most common mistakes to avoid when making this baguette recipe?
Common mistakes include adding salt before the autolyse (which can inhibit gluten development), under‑hydrating the dough, over‑kneading which makes the crumb dense, and skipping the steam step, which results in a hard, dull crust. Also, avoid over‑proofing; the dough should spring back slowly when gently pressed.
Why does this baguette recipe use a stretch‑and‑fold technique instead of a traditional mixer?
The stretch‑and‑fold method gently develops gluten without the aggressive action of a mixer, preserving the dough’s extensibility and creating the open crumb typical of a baguette. It also allows home bakers without a stand mixer to achieve professional‑level texture.
Can I make these baguettes ahead of time and how should I store them?
Yes. After shaping, you can refrigerate the baguettes uncovered for up to 12 hours, then bake directly from the fridge (add a few minutes to the bake time). For longer storage, freeze the shaped, unbaked baguettes on parchment and bake from frozen, extending the bake by about 5 minutes.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on practical, equipment‑light cooking tutorials that emphasize simple techniques for home bakers and cooks, often highlighting budget‑friendly methods and clear, step‑by‑step explanations.
How does the YouTube channel Brian Lagerstrom's approach to French baking differ from other cooking channels?
Brian Lagerstrom’s approach to French baking prioritizes minimal equipment and straightforward processes—like using hand‑mixing and a simple foil cover for steam—making classic French breads accessible to beginners, whereas many other channels rely on specialized tools such as couche cloths or steam ovens.
What is the autolyse technique in The Easiest Actually Good Baguette You Can Make at Home?
The autolyse technique in The Easiest Actually Good Baguette You Can Make at Home is a rest period where only water and flour are mixed together to hydrate the flour and begin gluten development before any yeast or salt is added. This step is listed as a critical step (water + flour hydration) and helps create a more extensible dough for the no‑knead baguette.
Why use the autolyse technique in The Easiest Actually Good Baguette You Can Make at Home, and how do I know it worked?
The autolyse is used in this baguette to develop gluten without kneading, giving the dough strength for stretch‑and‑folds and a better crumb. You’ll know it worked when the dough feels hydrated, elastic, and stretches easily during the subsequent stretch‑and‑fold cycles. On hot days you can use ice‑cold water for the autolyse to keep the dough temperature in check.
Last updated: August 28, 2026
