I love this French baguette recipe because it delivers authentic flavor with minimal ingredients. I watch in awe as the yeast transforms the water into a bubbly wonder while ice cubes create a perfectly crisp crust and a soft crumb. It feels artisan and accessible while making my kitchen buzz with exceptional excitement.

Jump to Recipe

I love sharing simple recipes that produce gallery quality breads at home. My Easy French Baguette Bread is one of those recipes that combines classic techniques with a neat twist.

I use 500g bread flour, 10g salt, 7g active dry yeast and 350ml lukewarm water. And the secret is adding 2 or 3 ice cubes while baking which makes the crust extra crispy while keeping the inside soft and chewy.

Most homemade French breads call for long rising times and careful attention to detail but this recipe is made for ease and consistency. When i first tried this recipe i was amazed at the texture and flavor it produced, very similar to a real artisan baguette bread you would find in a bakery.

It also reminds me of those bread machine recipes i used to make at home which were also incredibly easy and tasty. Enjoy baking and indulging in a slice of homemade French bread!

Why I Like this Recipe

I really love making these French baguettes because they’re made with really simple stuff like yeast, flour, salt and water. The recipe even has a neat trick where you use a couple of ice cubes in the oven to create steam so the crust turns out extra crispy while the inside stays soft and chewy. I know it might seem a bit basic but for me that’s what makes it super satisfying – it feels like I whipped up something homemade and authentic even if there are a few mistakes along the way.

Here are a few reasons why I like this recipe:

1. The crispy outside and chewy inside give me the perfect texture every time, and it’s really fun to pull off that balance in my own kitchen.
2. The instructions are simple and easy to follow, which makes it a no-fuss recipe even for someone who isn’t a pro baker like me.
3. I feel really proud when I bake these baguettes, and the smell of fresh bread filling the house is unbeatable.
4. I love that cool trick of using ice cubes to create steam in the oven because it really elevates the crunchiness of the crust.

I honestly feel like this recipe is my go-to because it just works, even if it’s not perfectly pretty every single time.

Ingredients

Print Recipe (No Advertisments)

Bread flour is rich in carbohydrates, forming a sturdy yet soft base for fluffy baguettes.
Salt intensifies flavor and strengthens gluten but its best used sparingly to avoid overpowering taste.
Active dry yeast creates bubbles through fermentation, yielding airy, tangy bread with a pleasant aroma.
Lukewarm water hydrates flour and triggers yeast, crucial for forming a smooth, cohesive dough.
Ice cubes chill the dough intermittently, helping to control fermentation speed and flavor development.
These ingredients combine to deliver energy and taste; moderation ensures a balanced, enjoyable treat.
Even simple ingredients like these create magic in homemade bread when mixed with care.

Ingredient Quantities

500g bread flour (about 4 cups)

10g salt (roughly 1½ teaspoons)

7g active dry yeast (1 packet)

350ml lukewarm water (around 1½ cups)

2-3 ice cubes

How to Make this

Print Recipe (No Advertisments)

1. In a bowl, mix the 350ml lukewarm water with the 7g active dry yeast and let it sit for about 5 minutes until it starts to froth.

2. In a separate large bowl, combine 500g of bread flour with 10g salt, then pour the yeast mixture into it.

3. Stir everything together until the dough just begins to form, then turn it onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.

4. Put the dough in a greased bowl and cover it with a damp cloth; let it rise in a warm spot for around 1 hour or until doubled in size.

5. After the rise, punch down the dough gently to release the air and then divide it into 2 or 3 equal pieces based on how long you want your baguettes.

6. Shape each piece into a baguette form by gently stretching them out, and place them on a baking tray lined with parchment paper.

7. Let the shaped dough rest for about 20 minutes while preheating your oven to 230°C (450°F).

8. Just before baking, place 2 or 3 ice cubes in a small pan or directly on a lower rack in your oven to create steam.

9. Bake the baguettes for 20-25 minutes until they are golden brown and sound hollow when you tap their bottom.

10. Once baked, let the baguettes cool on a wire rack for a few minutes before slicing and serving. Enjoy your fresh, crispy outside and soft inside French baguettes!

Equipment Needed

1. A small bowl to mix the lukewarm water with the active dry yeast
2. A large bowl to combine the bread flour and salt and then mix in the yeast mixture
3. A measuring cup and measuring spoons for accurate portions of water, yeast, salt, and flour
4. A clean, lightly floured countertop (or cutting board) for kneading the dough
5. A damp cloth to cover the dough while it rises
6. A baking tray lined with parchment paper for shaping the baguettes
7. A small pan (or use the lower rack in the oven) for placing the ice cubes to create steam
8. An oven preheated to 230°C (450°F) for baking
9. A wire cooling rack for allowing the baguettes to cool after baking

FAQ

Q: Can I use all purpose flour instead of bread flour?

A: Yeah, you can, but its likely to change the bread texture a little. Bread flour gives the best chewy results while all purpose might make it a bit softer.

Q: How do I know if my yeast is active enough?

A: Mix the yeast in the lukewarm water with a bit of sugar if you like and wait a few minutes. If it starts to foam, then its active and ready to go.

Q: Why are there ice cubes in the ingredient list?

A: The ice cubes help cool the dough slightly after the initial rising process. This can create a crispier crust on your baguette, so its a neat trick.

Q: What if my dough doesn’t double in size after rising?

A: If the dough doesn’t seem to rise, make sure its in a warm spot. Sometimes it just takes a bit longer, so give it extra time before you shape it.

Q: How long should I let the dough rest before baking?

A: Let the dough rise for about an hour or so in a warm place, then shape it and let it rest for another 15-20 minutes. This second rest helps the bread develop flavor and texture.

Easy French Baguette Bread Recipe Substitutions and Variations

Bread flour: you can use all-purpose flour instead. The resulting bread might be a bit less chewy but it still works pretty good.
Salt: try using sea salt or kosher salt. Just keep in mind that measurement may change a little bit so adjust accordingly.
Active dry yeast: you can swap in instant yeast. Use nearly the same amount, but always check your package for the best conversion.
Lukewarm water: you might opt for a mix of water and milk if you want a softer crust. Just be aware that it might change the flavor slightly.
Ice cubes: if you dont have any, just use a splash of really cold water. It helps cool the mixture, just like ice cubes do.

Pro Tips

1. Make sure the water is just right; if it’s too hot it can kill the yeast, and if it’s too cold the dough won’t rise as well. I found that testing the water with your finger is a cool trick.
2. When you knead the dough, try not to overdo it. It might get tough and hard to shape later, so stop as soon as it starts to feel smooth and elastic.
3. Use those ice cubes like a pro by adding them just before you bake. They create the steam you need for that crispy crust, so don’t skip this step even if you’re in a rush.
4. For the best flavor and texture, let the dough rest properly after shaping. Rushing this step might leave you with a denser bread, so be patient even if you really wanna eat it right away.