Baking Baguettes: Tips and a Recipe

baguettes bread french bread artisan recipe

Let’s get specific. Really specific. Let’s talk baguettes. Baguettes are often grouped into the category of french bread or the even larger category artisan breads. What sets a baguette apart?

Baguettes are typically:

  • 2-3 inches in diameter
  • 2 feet in length
  • High crust to crumb ratio

The crust/crumb ratio makes this bread extremely easy to overbake. However, do it right and the result is a beautiful golden, crusty crust and soft, chewy interior. To achieve this, dough conditioners are very useful. Specifically, enzymes can give the bread that characteristic break and shred on the crust.

Baguette formula:

  • Prep time: 2 hours 30 mins
  • Cook time: 25 mins
  • Serves: 13 (350g loaves)


  • 1.77kg Bread flour

  • 1 kg Water

  • 0.01kg Yeast (dry)

  • 0.05kg Salt

  • 0.01kg Malt

  • 1.75kg Poolish


  1. Mix in a horizontal dough mixer on first speed for 2 minutes.
  2. Mix on second speed for 7-8 minutes, or until dough is half developed (this is called an improved mix). Dough should be about 75oF (24oC).
  3. Ferment for 60 minutes.
  4. Divide into 0.35kg (12 oz) pieces and shape into a slight rectangle.
  5. Rest for 25 minutes.
  6. Roll out into a 2 ft baguette.
  7. Proof it for a final 60 minutes at 27oC (80oF) at 65% RH.
  8. Score the top of the loaves.
  9. Bake it in the deck oven with steam for the first 2 minutes, and then at 238oC (460oF) for 20-30 minutes. Remove from oven and cool on racks for 20 minutes before packaging in bread bags.

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Lin decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Lin regularly on the BAKED In Science podcast solving baking problems. For more information on Dr. Lin, subscribe to her "Ask Dr. Lin" YouTube Channel, or follow her on LinkedIn.

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