French Baguettes

My guy, Paul, is a lover of bread. In particular, he loves a good baguette. Through him, I have been initiated into a life of baguette enthusiasm.  A good baguette is dark and crusty on the outside, fluffy and light on the inside. That seems simple enough, most baguettes should fit that description vaguely, but there is a scale within that description. In France we found that the artisanal handmade loaves are usually best and everything else is, well, not best.

In France, bakeries prepare baguettes and other breads daily, usually preparing a morning batch and an evening batch in order to provide the freshest loaves all day long. In order to stock the shelves with the freshest breads when the shop opens at 6a, Boulanger William Courderot begins his day at 1am. When we arrived to meet him at 5am, he was well into his daily routine. Each day, Courderot rolls out 600 traditional baguettes and each day they fly off the shelf.

There are many types of baguettes. The hand rolled ones are usually called tradition or l’ancienne, they are made in the old French way. You can literally taste the love with which they are made. This is why I advise you to steer clear of the standard machine made baguettes! They are usually lighter in color, less crispy. They are longer and more uniform, there is no trace of flour on the finished crust, and they are maybe 10 cents cheaper. I’m not sure why anybody buys them.

In the states, it’s getting more and more possible to find quality bread but it’s still always fun to see what you can do yourself. When we were in France, I made a pact to learn how to make a good baguette by baking them daily. But after a couple of sad attempts, I gave in to the fact that everywhere I looked I saw perfect baguettes for €1 or less. I was in the land of incredible baguettes and I wasn’t about to waste time and empty calories on bad ones! It takes a lot of patience to come up with a method that works for you in your setting. It’s tough for a recipe to account for the moisture or dryness of the air in your environment. Consumer ovens just don’t get as hot as industrial ones. But have no fear, Julia Child is here! Julia offers a thorough recipe with helpful pictures in her book Mastering the Art of French Cooking, Volume 1, and you can see her recipe sans photos here.

One useful tip I can offer to fresh bread lovers: the best way to keep baguettes and other breads fresh and tasty is to wrap them in aluminum foil and freeze. If you have a big country loaf, cut it into smaller more manageable meal-size pieces and wrap each piece separately. When you want to eat some bread, place it in the oven or toaster oven at 350°F for about 10-15 minutes. When you can easily squeeze the baguette in your hand (with a glove of course), remove the foil, turn off the oven and put the bread back in the oven for another 5 minutes or so to crisp it up. Enjoy!

William Courderot’s French Baguette


1 kg farine / ~7 cups flour

650 g eau / ~3 cups water

20 g sel / ~3.5 tsp salt

20 g levure / ~5 tsp yeast


Mix all ingredients in kitchenaid or cuisinart mixer until smooth. Let rest for an hour and a half.

Flour prep area and separate dough into three equal pieces. Generously flour a linen cloth. Gently fold the dough over itself and roll while pushing the dough outwards until it becomes a long snake. Notice how little Courderot handles the dough as he forms it into baguettes. Don’t handle the dough more than you have to. Place the baguettes on your floured linen cloth, cradling each loaf in fabric so they don’t touch one another. Leave to rest for one hour.

Preheat oven to 550°F (or as high as your oven will go).

Use a new razor blade or very sharp knife to score the bread with evenly distributed diagonal marks, about 4-5 scores per loaf. Fill a cast iron pan with ice water and place it on the bottom rack of your oven. This helps keep a good amount of moisture in the oven while the bread bakes. Place the baguettes in the oven for 20-30minutes or until they are crusty and brown. When they’re done, let them cool on a rack for 10 minutes or so before you break bread.

12 thoughts on “French Baguettes

  1. Pingback: Video Recipe: Traditional French Baguettes - Organic Connections

  2. Thank you for the recipe. It looks relatively easy. One question: The 20 grs. of yeast in the recipe are dry or fresh?

  3. Pingback: Cooks Joy - French Baguettes

  4. Thanks for the recipe and hello from Australia. I tried it today. 5-6 mins using dough hook on a kenwood chef to mix dough. Baked at the hottest the oven could go: 250 degrees C and opened the oven every 5 mins to spray the loaves quickly (the water pan was in the oven too). Everything else as per your recipe. Result: good taste but not open crumb and a bit doughy. Better tasting than no knead baguette that is my current most successful baguette recipe, but more bread like consistency, sadly.
    I’ll keep trying – this was my first effort.
    Comments welcome.

  5. Pingback: The Making of Traditional French Baguettes

  6. Thank you for this very easy recipe! I followed the recipe to a ‘T’ – but halved the mix for this first time (less to waste if it failed). This is the first time I’ve used my Kitchenaid for kneading and I think I should have given the mix a good 5 minutes so that it was stretchy and silky like William’s seemed. I used off the shelf plain white flour and dry yeast. My finished baguettes were very crispy, and tasted delicious – BUT – they did not have that lovely golden colour. What can I do next time so that they come out looking gorgeous and golden – a milk wash perhaps or was it my oven? I did place the dish of water in the oven when I preheated, and sprayed baguettes with water when I put them in, then 5 minutes later, then again 10 minutes after that.

    I welcome any comments.

    Jo from Sydney

  7. This recipe is incredible! I lived in Paris for five months (eating a baguette per day on average) and this is probably the best bread I’ve tasted since getting home. Crispy on the outside, soft on the inside, so delicious fresh out of the oven. I don’t have a bread machine or anything like that so I only kneaded it by hand, but that didn’t seem to cause a problem. I put one in the freezer in aluminum foil as you suggested so hopefully that one will reheat well if I follow your instructions. Thanks for the recipe and tips; I’m so happy to be eating wonderful bread again!

  8. Pingback: The French Baguette - Kim W Kahler

  9. Does Courderot’s recipe call for active dry yeast? Asking because I only have instant at the moment.

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