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Homemade Baguettes

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 3h


  • 1 1/2 c Bread flour
  • 1/8 c Warm water
  • 3/4 tsp. Sugar
  • 3/4 tsp. Active dry yeast
  • 1/2 tsp. Salt
  • 1/2 c Warm water (1/2 - 3/4 c as needed)


  1. Mix 1/8 c warm water with sugar and yeast to make a yeast starter. Set aside for 10-15 mins.
  2. Add flour and salt to the bowl of a stand mixer. When the yeast starter is ready, start mixing on low and slowly pour in the yeast starter.
  3. Mix 6-8 mins in stand mixer, adding 1/2 - 3/4 c warm water as necessary until you get a very sticky dough that stays together.
  4. Knead on a floured surface for 3-5 minutes.
  5. Place dough in a medium bowl greased with vegetable oil, cover, and prove for 1 hour in a warm environment.
  6. When doubled in size, scoop out the dough on to a well-floured surface. Punch out air, cut in half, fold and shape.
  7. When you have rough baguette shapes, i.e. 12" ropes, place on baking sheet, cover with a lint-free kitchen towel, and prove for 1 hour or until doubled in size.
  8. Heat oven to 475°F. Arrange one shelf in the middle and other on the very bottom. While preheating, place a cast iron skillet on the bottom shelf.
  9. When ready to bake, place baking tray in oven and pour 1 c water in skillet to create steam. Quickly close the oven door and bake until done. If this recipe was split into 2 skinny baguettes, 12-15 mins, or one large baguette 15-18 mins.