Baking the perfect Parisian baguette isn’t as hard as it seems-we’ve done it ourselves! We know exactly what it takes to get that golden, crispy crust and soft, airy inside. With our step-by-step guide, you’ll have everything you need to make bakery-quality baguettes at home.
Paris baguette recipe is a set of precise instructions to make traditional French baguettes. It includes simple ingredients like flour, water, yeast, and salt, combined with a careful fermentation and baking process to create the crispy crust and airy crumb that define an authentic Parisian baguette.
Want to know the secret to getting that perfect crackly crust? Keep reading to learn all the tips and tricks we’ve picked up along the way!
What Does Paris Baguette Taste Like?
A Paris baguette has a crisp, golden-brown crust that shatters slightly when you take a bite, giving way to a soft, airy, and slightly chewy interior. The long resting and fermentation process enhances its rich, slightly tangy flavor, making it taste more complex than regular white bread.
The crust has a light crunch, while the inside is pillowy and tender, with a subtle sweetness and a mild nutty flavor from the flour. When freshly baked, the aroma is buttery and warm, making it the perfect base for sandwiches, cheese, or just a simple spread of butter.
A true Paris Baguette is all about the balance of crispness and chew, with a depth of flavor that comes from time and technique rather than extra ingredients. Whether eaten fresh or toasted, a Paris baguette is a simple yet luxurious treat that brings the taste of a Parisian bakery to your home.
Ingredients Required for Paris Baguette Recipe
Here’s the list of Ingredients you’ll need to make this Paris Baguette
- 700g (25oz) strong white bread flour
- ½ teaspoon instant dried yeast
- 1½ teaspoons kosher salt (or 1 teaspoon table salt)
- 520g (19oz) cooled tap water
Kitchen Utensil You’ll Need
- Large mixing bowl
- Wooden spoon and Kitchen scale
- Tea towel or plastic wrap
- Cotton pillowcase and Baking tray
- Sharp knife or scoring blade
- Small spray bottle with water
- Oven-safe pan for steam
Preparation Time: 4 hours (including resting and fermenting time)
Cooking Time: 15-16 minutes
Yield: 4 baguettes
Recipe for Paris Baguette
Simply follow the steps given below to make your Paris Baguette at home
Step 1: Prepare the Dough
In a large bowl, mix the flour and yeast together. Add salt and mix well. Pour in the cooled tap water and stir using a wooden spoon or spatula. Avoid using a whisk as the dough is too sticky. Once combined, cover the bowl with a tea towel and let it rest for 45 minutes.
Step 2: Rest and Fold the Dough
After 45 minutes, gently fold the dough by stretching and folding it over itself a few times. Cover and let it rest again for another 45 minutes. Repeat this folding process 4 times in total. This step helps develop flavor and texture.
Step 3: Pre-Shape the Baguettes
Turn the dough onto a floured surface and divide it into 4 equal pieces. Pre-shape each piece into a rough oval shape. Cover with lightly oiled plastic wrap and let rest for 15 minutes.
Step 4: Shape the Baguettes
Lightly flour a cotton pillowcase (or a baker’s couche). Shape each dough piece into a long baguette. Transfer them onto the floured cloth, spacing them apart. Cover with a tea towel and let them rise for 20 minutes.
Step 5: Preheat the Oven
Preheat your oven to 200°C (400°F, Gas Mark 6). Place a pan of boiling water in the bottom of the oven. This creates steam for a crispier crust.
Step 6: Bake the Baguettes
Transfer the baguettes onto a lightly oiled baking tray using a piece of cardboard or a flipping board. Spray the baguettes with a little water. Score them with a sharp knife to help them rise evenly. Bake for 8 minutes, then rotate the tray for even cooking. Bake for another 7-8 minutes until golden brown.
Step 7: Cool and Enjoy!
Let the baguettes cool slightly before slicing. Enjoy warm with butter, cheese, or your favorite spreads!
Some Tasty Ways To Customize and Pair This Paris Baguette
1. The Classic Butter & Jam Combo
Let’s start with the simplest pleasure-freshly baked baguette, slathered with butter and a generous spoonful of fruit jam. Whether it’s strawberry, raspberry, or apricot, this combo never disappoints. If you’ve never tried it with salted butter, do it. It’s next-level good.
2. Parisian-Style Ham & Cheese
One of the best ways to enjoy a baguette is the classic French sandwich-just ham, cheese, and a smear of butter. No fancy ingredients, just pure, simple perfection. We love using Gruyère or Comté cheese, but honestly, any cheese you have will work.
3. Baguette with Olive Oil & Balsamic Dip
If you want to feel fancy with minimal effort, slice up your baguette and dip it in good-quality olive oil with a drizzle of Cava Balsamic Date Vinaigrette. Add a pinch of sea salt and cracked pepper-oh, and if you have some crushed garlic or chili flakes? Even better.
4. Garlic Bread Heaven
There’s something magical about turning a baguette into garlic bread. Just mix butter, minced garlic, and parsley, spread it over sliced baguette, and toast it until golden and crispy. If you’re feeling extra indulgent, sprinkle some parmesan on top. You won’t regret it.
5. The Ultimate Baguette Pizza
Ever made a pizza out of a baguette? It’s a lazy-day lifesaver. Just slice it in half, spread some pizza sauce, top with cheese and your favorite toppings, and bake it for a few minutes. The result? A crispy, cheesy, insanely good mini pizza.
6. Baguette French Toast
Oh yes, you heard that right. Baguettes make the most amazing French toast because they soak up the custard mixture perfectly. Slice them up, soak them in eggs, milk, cinnamon, and vanilla, then fry until golden. Top with maple syrup and fresh berries for a breakfast you’ll dream about.
7. Open-Faced Smoked Salmon & Cream Cheese
If you’re feeling a little bougie, try this: cream cheese spread over a toasted baguette slice, topped with smoked salmon, capers, and a squeeze of lemon. It’s fresh, creamy, and honestly tastes like something from a fancy brunch café.
8. Baguette & Brie (or Any Soft Cheese)
Nothing pairs better than warm baguette and melty, creamy cheese. Brie, Camembert, or even goat cheese with a drizzle of honey-it’s just chef’s kiss perfection. Pair it with some grapes or walnuts, and you’ve got yourself an elegant snack.
9. Homemade Bruschetta
Ever had fresh tomato bruschetta on crispy baguette slices? It’s a flavor explosion. Just mix diced tomatoes, garlic, olive oil, fresh basil, and a little balsamic vinegar, then pile it onto toasted baguette slices. Super simple, ridiculously delicious.
10. Dipping into Soup
And finally, the ultimate comfort move-dipping warm baguette into a hot bowl of Brenda Gantt’s Potato Soup. Whether it’s creamy tomato soup, French onion soup, or a rich beef stew, the crunchy bread soaking up all that goodness? Unbeatable.
Some Tips on This Paris Baguette Recipe
1. Use the Right Flour
I tried different flours, but strong white bread flour works best. It gives the baguettes that perfect chewy inside and crispy crust. Trust me on this one!
2. Don’t Rush the Resting Time
I know waiting is hard, but letting the dough rest properly makes a huge difference. Those four resting periods? They help develop the best flavor! So be patient-it’s worth it.
3. Wet Your Hands, Not the Dough
The dough is pretty sticky, and I made the mistake of adding extra flour. Don’t do that! Just wet your hands a little before folding the dough, and it won’t stick.
4. Use a Cotton Pillowcase Instead of a Baker’s Couche
I didn’t have a fancy baker’s couche, so I used a clean cotton pillowcase. It worked just as well! No need to buy expensive tools.
5. Preheat the Oven With a Pan of Water
This was a game-changer! The steam from the water makes the crust extra crispy. Just place a pan of boiling water at the bottom of the oven before baking.
6. Score the Dough with a Sharp Blade
I tried using a regular knife at first, and it didn’t work well. A super-sharp blade or a razor works best for scoring the dough so it rises evenly.
7. Don’t Skip Spraying the Dough with Water
Before baking, give the baguettes a quick spray of water. It helps create that beautiful golden crust. Plus, it makes scoring easier!
8. Rotate the Tray for Even Baking
My first batch came out uneven because my oven has hot spots. Halfway through baking, I turn the tray around so all the baguettes brown evenly.
9. Let Them Cool Before Slicing
I know, I know-fresh bread smells amazing. But if you cut into them too soon, they’ll be too soft inside. Let them cool for at least 10 minutes. It’s tough, but it’s worth it!
10. Practice Makes Perfect!
My first baguettes weren’t perfect, and that’s okay! The more you make them, the better they’ll get. So don’t give up-your homemade baguettes will be amazing!
How to Store Paris Baguette Properly
Room Temperature: Keep in a paper bag for up to 2 days.
Freezing: Wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in the oven at 180°C (350°F) for 10 minutes.
Paris Baguette Recipe
Ingredients
- 700 g 25oz strong white bread flour
- ½ teaspoon instant dried yeast
- 1½ teaspoons kosher salt or 1 teaspoon table salt
- 520 g 19oz cooled tap water
Instructions
- In a large bowl, mix the flour and yeast together. Add salt and mix well. Pour in the cooled tap water and stir using a wooden spoon or spatula. Avoid using a whisk as the dough is too sticky. Once combined, cover the bowl with a tea towel and let it rest for 45 minutes.
- After 45 minutes, gently fold the dough by stretching and folding it over itself a few times. Cover and let it rest again for another 45 minutes. Repeat this folding process 4 times in total. This step helps develop flavor and texture.
- Turn the dough onto a floured surface and divide it into 4 equal pieces. Pre-shape each piece into a rough oval shape. Cover with lightly oiled plastic wrap and let rest for 15 minutes.
- Lightly flour a cotton pillowcase (or a baker’s couche). Shape each dough piece into a long baguette. Transfer them onto the floured cloth, spacing them apart. Cover with a tea towel and let them rise for 20 minutes.
- Preheat your oven to 200°C (400°F, Gas Mark 6). Place a pan of boiling water in the bottom of the oven. This creates steam for a crispier crust.
- Transfer the baguettes onto a lightly oiled baking tray using a piece of cardboard or a flipping board. Spray the baguettes with a little water. Score them with a sharp knife to help them rise evenly. Bake for 8 minutes, then rotate the tray for even cooking. Bake for another 7-8 minutes until golden brown.
- Let the baguettes cool slightly before slicing. Enjoy warm with butter, cheese, or your favorite spreads!
Video
Notes
Common Queries on This Paris Baguette Recipe
Here, we’ve got you covered with some common questions about the Paris Baguette Recipe that people often ask.
1. What is the secret of French baguette?
From our experience, the secret to an authentic French baguette is patience and fermentation. Letting the dough rest multiple times (also called “bulk fermentation”) helps develop that rich, slightly tangy flavor. Using high-quality flour, the right amount of hydration, and baking with steam gives you that crisp crust and airy interior.
2. What are the ingredients for a baguette?
A classic baguette is beautifully simple, made with just four ingredients:
- Strong white bread flour (for structure)
- Instant dried yeast (to help it rise)
- Salt (for flavor)
- Water (to bring everything together)
- No butter, oil, or sugar-just good old-fashioned breadmaking!
3. Why is my baguette too dense?
If your baguette turns out too dense, it’s usually because the dough didn’t get enough fermentation time or wasn’t properly folded. Make sure to let it rest and rise for the full four 45-minute cycles, and be gentle when shaping the dough so you don’t knock out the air.
4. Why is my baguette crust too hard?
A crunchy crust is great, but if it’s too hard, it might be because of one of these reasons:
- Too little steam: Always place a pan of boiling water in the oven to keep moisture levels high.
- Overbaking: Try reducing the baking time by a couple of minutes.
- Cooling too fast: Let your baguettes cool at room temperature without covering them.
5. How do I get those beautiful baguette slashes?
Scoring (cutting) the baguette correctly takes practice! The trick is to:
- Use a very sharp blade (a razor blade or a bread lame works best).
- Hold the blade at a 30-degree angle.
- Cut swiftly and confidently-hesitating will make the dough collapse.
- Spray a little water on top before scoring to make the process smoother.
6. Is Paris Baguette Korean or French?
It’s a little tricky! Paris Baguette sounds French, but it’s actually a South Korean bakery chain that specializes in French-style pastries and bread. Their baguettes and croissants are inspired by traditional French recipes but are tailored to Asian tastes.
7. Does Paris Baguette have pork?
If you’re referring to the bakery chain, some of their products (like ham-filled pastries) do contain pork, but many of their breads and desserts do not. If you’re making this baguette recipe at home, no pork is involved-it’s 100% vegetarian!
8. Can I make baguettes without yeast?
Technically, no-yeast is what gives the baguette its airy texture and rise. However, if you don’t have yeast, you could try a sourdough starter instead. Just be prepared for a longer fermentation time!
9. How can I store homemade baguettes?
From experience, the best way to store baguettes is:
- Room temperature: Wrap in a paper bag for up to 2 days.
- Freezer: Wrap in plastic wrap and freeze for up to 3 months. Reheat in the oven at 180°C (350°F) for about 10 minutes to refresh the crust.
Avoid storing baguettes in plastic bags-they’ll get soft and lose their crispiness!
10. Can I use all-purpose flour instead of bread flour?
You can, but the texture won’t be as chewy or airy. Bread flour has more protein, which helps form gluten-the thing that gives baguettes their signature chewiness. If you only have all-purpose flour, you might need to knead the dough a little longer to develop the gluten properly.
And there you have it-authentic French baguettes made right at home! With a little patience and practice, you can enjoy bakery-quality bread anytime. So why not give it a try? Your kitchen will smell amazing, and your taste buds will thank you.
Bon appétit!
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