French-Style Baguettes

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Recipe photo
Hands-on time:
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Yield: Three 15" to 18" baguettes.

Recipe photo

This recipe has appeared on the back of our bags of French-Style Flour for years, and we figured it was about time to feature it here on our Web site. French-Style Flour is our preferred flour for making authentic French-style baguettes, so we encourage you to splurge on this unique product.

French-Style Baguettes

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: Three 15" to 18" baguettes.
Published: 12/19/2013


  • 3 cups French-Style Flour or King Arthur Unbleached All-Purpose Flour
  • 1 to 1 1/4 cups lukewarm water
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons salt


1) In a large bowl, stir together the flour, 1 cup of water, yeast, and salt until thoroughly combined, adding additional water if necessary to make a soft dough. Cover the bowl and let the dough rest for 30 minutes.

2) Knead the dough — by hand, mixer, or bread machine — until smooth. Transfer it to a lightly greased bowl, cover, and let rise until doubled in bulk, about 1 1/2 hours.

3) Fold the dough over onto itself several times. Return it to the bowl, cover, and let rise until doubled in bulk again, about 1 1/2 hours.

4) Transfer the dough to a lightly greased work surface and divide it into three pieces.

5) Stretch the dough pieces into 15" to 18" long loaves, and place them on a lightly greased or parchment-lined baking sheet; or into a lightly greased baguette pan. Cover the loaves and let them rise for about 1 hour.

6) Preheat the oven to 450°F.

7) Slash the loaves diagonally, and generously spray them with warm water.

8) Bake the baguettes for 20 to 25 minutes, or until they're a deep golden brown. Remove them from the oven, slip them off the pan, and return them to the oven rack. Turn the oven off, and crack the door open about 1". Allow the baguettes to cool fully in the oven.

Yield: three 15" to 18" baguettes.

Nutrition information

Serving Size: 1 slice (17g) Servings Per Batch: 36 (12 per loaf) Amount Per Serving: Calories: 40 Calories from Fat: 0 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Cholesterol: 0mg Sodium: 95mg Total Carbohydrate: 8g Dietary Fiber: 0g Sugars: 0g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.


  • star rating 01/30/2015
  • mrmoran from KAF Community
  • Used this recipe (and the French-Style Artisan Flour) when I realized that I'd forgotten to throw together a poolish for another baguette recipe. This recipe produced perfectly acceptable, although unremarkable baguettes. I agree with the previous reviewer who remarked about the salt; when I make these again, I'll drop it to something less than 1 1/2 tsp. All in all, I prefer the recipe called "French Baguettes" using KAF AP Flour. The overnight starter seems to give more depth to the baguettes' flavor.
  • star rating 09/01/2014
  • gknh from KAF Community
  • I had no trouble with the recipe - the dough was great to work with, and it rose perfectly. The only reason I didn't give it a perfect score was that I found (and husband agreed) that it was too salty. I measured my flour by weight and used sea salt, medium grind. Next time, I think I'll cut the salt by at least 1/4 teaspoon.
  • star rating 07/22/2014
  • wfxglennon from KAF Community
  • Don't feel like it's just for baguettes. I use this recipe and either a Knuspertopf clay baker, or a cast iron Dutch oven, no-knead style, both with wonderful results. Bread machine dough cycle for mixing, resting, kneading and first rise. Simple, and just about foolproof.
  • star rating 05/07/2014
  • cconner5 from KAF Community
  • I used KAF All-Purpose Flour. I used the 10 oz. water. I did final shaping on floured surface. It yielded a beautifully delicate crisp exterior with a soft interior.
  • star rating 04/28/2014
  • from cape cod, ma
  • Very easy recipe. Authentic flavor and texture - crusty, chewy. Great with wine and cheese or for dipping into seasoned olive oil. I used KA all purpose flour and was very happy. If I don't want to splurge on artisan flour, would using bread flour make a difference?
    If you don't have the artisan flour, please choose all-purpose, not bread flour. The slightly lower protein all-purpose will make for a more extensible dough. ~Jaydl@KAF<.strong>
  • star rating 04/07/2014
  • Laura from Olanta, PA
  • Very good recipe! Very authentic tasting and size/shape. I do have the baguette pan which helps with shaping. The only thing that I would recommend changing in this recipe is when the cuts are put on top of the baguettes. I cut them just before going into the oven, as per the recipe instructions, however, I think that they should be cut prior to the second rise. I cut after the second rise and I noticed they ended up somewhat flat. They taste delicious but I think next time i'll slice before and see how they end up. :-)