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Did you know you can make a King Arthur baguette at home? Try this crusty French baguette recipe for the perfect loaf that’s crispy outside and soft inside.

how to make french baguettes

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France is known for its fabulous bread, and French baguettes are one of the most popular varieties.

These long, thin loaves are perfect for slicing and enjoying with a variety of toppings.

Whether you like them plain or with a little butter and jam, baguettes are simply irresistible!

This easy King Arthur baguette recipe tastes like it’s straight out of a bakery. Learn how to make crusty French bread in the comfort of your own home now!

What Is King Arthur Baguette?

This King Arthur baguette or King baguette follows a crusty French baguette recipe, but it’s so-called because we’re using King Arthur flour.

Whether you want to call this bread King Arthur classic baguette or King Arthur French bread, I think this is one of the best home baker-friendly recipes you can try if you want to learn how to make crusty French bread.

What Is King Arthur Baguette

How to make a crusty baguette? Well, you only need flour, salt, instant dry yeast, and warm water!

The only scary thing about homemade baguettes is the process. Rising your own dough at home is super intimidating, but don’t worry; we’re here for you every step of the way, literally.

Why You’ll Love This Recipe

Need a boost of encouragement to learn this crusty French baguette recipe? Here are why you should bake your own French bread:

  • Confidence-Booster: Whipping up your own King baguette is the ultimate confidence booster. Once you prove to yourself that you can make French bread, I’m sure you will no longer be intimidated by working with yeast and rising dough at home.
  • New Skill: It’s always satisfying to learn new recipes. Baking your own bread is a unique experience that will give you a lasting sense of accomplishment and pride.
  • Delicious Homemade Goodness: Regular bakery bread just won’t measure up once you make and taste your French baguette. Plus, this King Arthur French bread recipe only needs 4 simple ingredients, so you might also save money!

What Does King Arthur French Bread Taste Like?

This King Arthur classic baguette is perfect on its own while also being incredibly versatile because of its mild taste, crisp, golden exterior, and soft, fluffy interior.

Slicing from your own loaf of King Arthur baguette is a hundred times better than eating dry sliced bread from the grocery.

What Does King Arthur French Bread Taste Like

If you haven’t tried it before, I highly recommend using a baguette for sandwiches. Your life will be forever changed!

Thanks to this crusty French baguette recipe, you can enjoy anything from croutons to crostini and bruschetta. Or, if you just want something straightforward, enjoy this King Arthur French bread with butter or olive oil with herbs! ? (Great, now I’m hungry!!!)

Is This Crusty French Baguette Recipe Healthy?

Another reason you should consider learning to make crusty French bread at home is that baguettes are surprisingly healthy!

Yep, the French baguette that has gotten a UNESCO heritage status contains fiber, protein, folic acid, and prebiotics!

Eating something with fiber is great for digestive health, and with baguettes that also contain protein, you don’t need to worry about feeling hungry quickly.

Partnering the King Arthur baguette with healthy ingredients like fresh veggies and high-protein meats would make a fantastic breakfast, lunch, or dinner sandwich.

It can easily keep you full compared to other types of bread made with highly processed flour and additives. Way better than a fast-food burger if you ask me.

What Are The Benefits Of Learning How To Make Crusty French Bread?

Making this crusty French baguette recipe will open the doors to new levels of confidence and satisfaction.

Imagine the sense of accomplishment as you take out your homemade King Arthur baguette from the oven! It’s tangible proof that you can make one of the most intimidating types of bread.

Making French bread reminds me of another French classic that’s notoriously challenging to make: macarons.

What Are The Benefits Of Learning How To Make Crusty French Bread

It doesn’t matter if your pistachio macarons or baguette don’t come out like how you expect them to be because what matters is you challenge yourself to try something most home bakers usually avoid.

King Arthur classic baguette is also versatile. You can enjoy it on its own, top it with butter, dip it in herbs and olive oil, or use the perfectly crisp and fluffy slices on a charcuterie board like our easy breakfast charcuterie board!

Even leftovers won’t go to waste because you can turn your King Arthur French bread into croutons or breadcrumbs!

Ingredients For This Crusty French Baguette Recipe

  • Bread flour – You can use all-purpose flour or bread flour for this King Arthur baguette.
  • Kosher salt – The role of salt in this crusty French baguette recipe is that it helps strengthen the gluten strands in the dough. Otherwise, you’ll have a slack dough.
  • Instant dry yeast – You can use active dry yeast for your King Arthur French bread, but instant yeast is more convenient and still creates beautiful expansion and texture on the dough.
  • Warm water– Prepare warm water between 98 to 105°F. Be careful not to use hot water as the high temperature can kill the yeast.

Tools Needed To Prepare This King Arthur French Bread Recipe

Ingredient Additions & Substitutions For This Crusty French Baguette Recipe

Bread flour

It’s important to use the correct type of flour when making this King Arthur French bread recipe. That being said, it’s recommended to use either bread flour or all-purpose flour.

The difference between the two is that bread flour is perfect if you want your baguette to be chewier, while all-purpose flour produces fluffier bread. Isn’t it cool how a seemingly minor ingredient change influences your resulting French bread?

Kosher salt

Don’t have kosher salt? Swap it with table salt using the same weight!

Diastatic malt powder

This is optional, but you can add diastatic malt powder to your King Arthur French bread. It’s the secret behind the beautiful brown crust and texture of baguettes.

How To Make French Baguette

Ingredients:

Tools you need:

Instructions:

PREPARING THE DOUGH

STEP 1: Combine the bread flour and kosher salt in the bowl of a stand mixer with the dough hook attached.

step 1 King Arthur Baguette dough prep

STEP 2: Pour the yeast into the warm water and stir it around gently with your finger. Allow to stand for 3 minutes.

step 2 King Arthur Baguette dough prep

STEP 3: Pour the yeast and water into the stand mixer bowl, and scrape out as much of the yeast that may cling to the sides of the bowl as you can with your finger.

step 3 King Arthur Baguette dough prep

STEP 4: Turn the mixer on medium-low (speed 4), and allow to mix for 2 minutes.

STEP 5: After 2 minutes, scrape down the sides of the mixer with a plastic bowl scraper, and turn the mixer on medium (speed 6). Allow to mix for 4 minutes.

STEP 6: The mixer will probably make a lot of noise and could move around and jump a bit, so keep your eye on it!

STEP 7: After the 4 minutes is up, turn the mixer off.

step 7 King Arthur Baguette dough prep

STEP 8: Grab a small piece of dough about the size of a gumball, and roll it around in a ball in your hands. Flatten the ball and gently pull on the edges with your fingers. You’re checking the elasticity of the dough. If the dough immediately tears in half or rips, place the small ball back in with the rest of the dough and mix on speed 6 for 1-2 more minutes.

STEP 9: Do the gumball test again: we’re looking for a smooth, elastic pliable dough. Hold the dough up to the light as you stretch it–you want to be able to see through it, and there should be faint lines in the dough. These are the gluten strands that will hold your dough together. If you see them and the dough aren’t ripping or tearing, it’s ready.

STEP 10: Turn the large dough mass onto a floured surface (I like working on a wood cutting board) and cover it with plastic wrap. You want to keep as much air out as possible. Throw a kitchen towel on top of the dough mass to help it stay warm so it will grow.

STEP 11: Leave this dough mass undisturbed until it doubles in size(usually about 30 minutes).

STEP 12: Here’s how to test if it’s ready to work with: place a small amount of flour on your pointer finger knuckle. Lift the plastic wrap off the dough ball and lightly press the floured knuckle into the dough and remove your knuckle–if the dough holds the knuckle shape and springs back very slowly, it’s ready to work.

PUNCHING & SCALING THE DOUGH

STEP 1: Punch the dough down! No, we’re not going to actually punch it, but rather fold and press it into the work surface to remove air bubbles.

STEP 2: Knead it for about 1 minute, folding the dough into itself and onto the work surface, pressing out air bubbles along the edges of the dough.

STEP 3: Measure the dough into three equal portions using your kitchen scale and a sharp knife (I like a bench knife!). They should weigh around 9 ounces each.

STEP 4: Place the heels of your hands together to make a ‘V’ with your hands. Place a ball of dough in the bottom of the ‘V’ and gently push the ball of dough forwards and into the work surface. This is called rounding. Bring the dough ball back to where you started and push the ball again with the heels of your hands in the ‘V’ shape a few more times, about 10-15, until your ball is round, smooth, and elastic.

step 4 punching and scaling King Arthur Baguette dough

STEP 5: Repeat with remaining dough balls.

STEP 6: Once all the balls are formed, cover them loosely with plastic wrap and allow them to rest for 15 minutes.

SHAPING THE BAGUETTES

STEP 1: Time to shape our baguettes! Take your dough ball and flatten it into a circle like a pizza dough.

step 1 shaping the King Arthur Baguette

STEP 2: Press out the air bubbles along the edges of the dough with the heels of your hands.

STEP 3: Grab the bottom of the flat circle and bring it into the center of the circle, squeezing it to seal it up. Continue squeezing and rolling up the dough until you’ve formed a little dough log.

STEP 4: Roll the dough log over and, starting at one end, pull the edges of the dough into the log and pinch to seal the seam. Do this the entire length of the dough log, from one end to another, until there is one continuous seam.

step 4 shaping the King Arthur Baguette

STEP 5: Roll the dough log over again, and using your hands starting in the center of the log, slowly and gently roll the dough outwards, moving your hands away from one another until you reach the end. Make sure the seam stays on the bottom! The dough should be uniform in thickness throughout, and you’ll want it to be about 14-16″ long.

step 5 shaping the King Arthur Baguette

STEP 6: Once the log is rolled out, place it seam-side down onto the baguette pan. Repeat with remaining dough balls until all baguettes are formed.

PROOFING

STEP 1: Time to rise! If you don’t have a proof box, let your baguettes rise in the microwave.

STEP 2: Take a cup of very hot water and place it in the back of the microwave. Place the baguette pan in the microwave and shut the door.

STEP 3: Allow the baguettes to proof for anywhere from 35-50 minutes until they’ve puffed up and doubled in size.

SCORING, SPRAYING, AND BAKING

STEP 1: Preheat the oven to 425 degrees F, with a rack in the center of the oven.

STEP 2: Remove the baguettes from the microwave.

STEP 3: Time to score them! You can use a razor blade or a sharp paring knife.

STEP 4: Score 5 deep slices diagonally down the length of the baguettes–don’t be afraid to go deep! It’s best if you can get a cut that’s between 1/4″-1/2″ deep.

step 4 scoring the King Arthur Baguette

STEP 5: Since most of us don’t have a fancy oven that is steam-injected, spray each baguette liberally with water using a food-grade spray bottle. Don’t be afraid to really douse them with water!

STEP 6: Place the baguettes in the oven and bake at 425 degrees F for about 20 minutes or until they’re golden brown and delicious. They may be ready sooner than that, but we’re looking for a lovely golden brown color and an internal temperature of at least 180 degrees F.

step 6 scoring the King Arthur Baguette

STEP 7: When the baguettes are done, remove them from the oven and allow them to rest for about 5-10 minutes before enjoying them!

What To Serve With King Arthur Baguette

This crusty French bread is incredibly versatile for bread lovers. Serve it with olive oil and herbs, use it to make French toast, upgrade your grilled cheese sandwich, or quickly whip up a bruschetta with tomatoes, basil, garlic, and olive oil. ?

What To Serve With King Arthur Baguette

But if you’re looking for a more filling lunch or dinner, why not try easy but satisfying pasta recipes?

Forget boring chicken Alfredo or regular French onion soup. Serve your extra-crusty baguettes with our dairy-free shrimp scampi (yes, dairy-free!) and French onion pasta (a genius way to enjoy the heartwarming flavors of classic French onion soup.)

Tips About Making Crusty French Bread

Here are some additional tips if you’re learning how to make crusty baguette for the first time:

  • Use unbleached all-purpose flour or bread flour for this homemade bread. It’s important to use a type of flour with a protein level close to that used by French bread bakers. No need to use flour with very high protein content!
  • The most challenging part of making French baguettes is shaping them before the final proofing, so follow our steps properly. Remember that French bread dough contains no fat and can quickly form a crust in the oven.
  • Enjoy the process of baking bread at home. Even if the bread doesn’t come out how you want it to, think of it as a way to learn from your mistakes. Don’t let baguettes crush your ego, especially if you’re just starting out. ?

How To Store King Baguette

This crusty French bread is best enjoyed within 6 hours after baking. However, you can also store it at room temperature for up to 3 days in an airtight container to prevent drying.

Cool your freshly baked loaf of bread first before transferring it to a container, or the humidity will ruin your delicious bread. You can also store French-style baguettes in a paper grocery bag; trés French!

After storage, you can freshen up your King Arthur baguette by heating it quickly in the oven at 350°F for a moist interior and crisp crust.

How To Store King Baguette

Is it OK to freeze baguettes? You might give a French boulanger a heart attack, but I know some people want a more extended storage solution for their fresh baguettes.

I recommend cutting them diagonally into thin rounds and transfer to a freezer-safe bag. Then, thaw the baguette slices for a few minutes and quickly warm them up in the toaster to serve.

If you're looking for a delicious way to enjoy France's famous bread, look no further than the baguette. This long and thin loaf is perfect for slicing and enjoying with a variety of toppings. From simple butter and jam to more elaborate spreads, these loaves are sure to please. So why not try out a few different places until you find your favorite?

Why Is The Baguette So Popular In France?

The answer is simple: baguettes are part of French heritage. This French bread is literally all over France, and a law even required boulangeries to report when they would stop serving bread.

More so, who can blame the French for loving crusty baguette loaves? They’re cheap, delicious, practical, and versatile!

There's a reason why baguettes are so popular in France. These long, thin loaves of bread are perfect for slicing and enjoying with a variety of toppings. Whether you like them plain or with a little butter and jam, baguettes are a delicious way to start your day or enjoy a picnic lunch.

Are French Baguettes Vegan?

Yes, traditional French baguettes are vegan because they are egg-free and dairy-free. Traditional French bread only needs four ingredients: wheat flour, salt, yeast, and water.

There's nothing quite like a fresh, warm baguette straight from the oven. And while it may seem intimidating at first, with this guide you'll be able to make your own perfect baguettes right at home. So grab some flour and get started!

How To Make Baguette Crispy?

The secret to the crispiest baguettes is to use a baking pan with water. Place it in the bottom and preheat the oven to create steam.

You can also make your baguette crispy again by popping it in a preheated oven for a few minutes!

There's a reason why baguettes are so popular in France. These long, thin loaves of bread are perfect for slicing and enjoying with a variety of toppings. Whether you like them plain or with a little butter and jam, baguettes are a delicious way to start your day or enjoy a picnic lunch.

What Makes A Good Baguette?

A good baguette is crispy outside and soft, cream-colored inside. For the best baguette experience, enjoy your French bread within a few hours after baking.

If you're looking for a delicious and classic French bread, look no further than the baguette. This long and thin loaf is perfect for slicing and enjoying with your favorite toppings. Whether you like them plain or with a little butter and jam, baguettes are a delicious way to start your day or enjoy a picnic lunch.

FAQ About Making The Perfect French Baguette

Do baguettes have eggs?

No, traditional French baguettes do not have eggs.

Can I use bread flour for baguette?

Absolutely! We used bread flour to make the baguette in this recipe.

Why are baguettes so hard?

Baguettes are known to be drier than other types of bread because they contain almost no fat, meaning moisture does not stay trapped for long.

how to make french baguettes

Perfect French Baguettes

Yield: 3 baguettes
Prep Time: 2 hours
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes

France is known for its fabulous bread, and the baguette is one of the most popular varieties. These long, thin loaves are perfect for slicing and enjoying with a variety of toppings. Whether you like them plain or with a little butter and jam, baguettes are a delicious way to start your day or enjoy a picnic lunch.

Ingredients

Instructions

PREPARING THE DOUGH

  1. Combine the bread flour and kosher salt in the bowl of a stand mixer with the dough hook attached.
  2. Pour the yeast into the warm water and stir it around gently with your finger. Allow to stand for 3 minutes.
  3. Pour the yeast and water into the stand mixer bowl, and scrape out as much of the yeast that may cling to the sides of the bowl as you can with your finger.
  4. Turn the mixer on medium-low (speed 4), and allow to mix for 2 minutes.
  5. After 2 minutes, scrape down the sides of the mixer with a plastic bowl scraper, and turn the mixer on medium (speed 6). Allow to mix for 4 minutes.
  6. The mixer will probably make a lot of noise and could move around and jump a bit, so keep your eye on it!
  7. After the 4 minutes is up, turn the mixer off.
  8. Grab a small piece of dough about the size of a gumball, and roll it around in a ball in your hands. Flatten the ball and gently pull on the edges with your fingers. You're checking the elasticity of the dough. If the dough immediately tears in half or rips, place the small ball back in with the rest of the dough and mix on speed 6 for 1-2 more minutes.
  9. Do the gumball test again: we're looking for a smooth, elastic pliable dough. Hold the dough up to the light as you stretch it--you want to be able to see through it, and there should be faint lines in the dough. These are the gluten strands that will hold your dough together. If you see them and the dough aren't ripping or tearing, it's ready.
  10. Turn the large dough mass onto a floured surface (I like working on a wood cutting board) and cover it with plastic wrap. You want to keep as much air out as possible. Throw a kitchen towel on top of the dough mass to help it stay warm so it will grow.
  11. Leave this dough mass undisturbed until it doubles in size(usually about 30 minutes).
  12. Here's how to test if it's ready to work with: place a small amount of flour on your pointer finger knuckle. Lift the plastic wrap off the dough ball and lightly press the floured knuckle into the dough and remove your knuckle--if the dough holds the knuckle shape and springs back very slowly, it's ready to work.

PUNCHING & SCALING THE DOUGH

  1. Punch the dough down! No, we're not going to actually punch it, but rather fold and press it into the work surface to remove air bubbles.
  2. Knead it for about 1 minute, folding the dough into itself and onto the work surface, pressing out air bubbles along the edges of the dough.
  3. Measure the dough into three equal portions using your kitchen scale and a sharp knife (I like a bench knife!). They should weigh around 9 ounces each.
  4. Place the heels of your hands together to make a 'V' with your hands. Place a ball of dough in the bottom of the 'V' and gently push the ball of dough forwards and into the work surface. This is called rounding. Bring the dough ball back to where you started and push the ball again with the heels of your hands in the 'V' shape a few more times, about 10-15, until your ball is round, smooth, and elastic.
  5. Repeat with remaining dough balls.
  6. Once all the balls are formed, cover them loosely with plastic wrap and allow them to rest for 15 minutes.

SHAPING THE BAGUETTES

  1. Time to shape our baguettes! Take your dough ball and flatten it into a circle like a pizza dough.
  2. Press out the air bubbles along the edges of the dough with the heels of your hands.
  3. Grab the bottom of the flat circle and bring it into the center of the circle, squeezing it to seal it up. Continue squeezing and rolling up the dough until you've formed a little dough log.
  4. Roll the dough log over and, starting at one end, pull the edges of the dough into the log and pinch to seal the seam. Do this the entire length of the dough log, from one end to another, until there is one continuous seam.
  5. Roll the dough log over again, and using your hands starting in the center of the log, slowly and gently roll the dough outwards, moving your hands away from one another until you reach the end. Make sure the seam stays on the bottom! The dough should be uniform in thickness throughout, and you'll want it to be about 14-16" long.
  6. Once the log is rolled out, place it seam-side down onto the baguette pan. Repeat with remaining dough balls until all baguettes are formed.

PROOFING

  1. Time to rise! If you don't have a proof box, let your baguettes rise in the microwave.
  2. Take a cup of very hot water and place it in the back of the microwave. Place the baguette pan in the microwave and shut the door.
  3. Allow the baguettes to proof for anywhere from 35-50 minutes until they've puffed up and doubled in size.

SCORING, SPRAYING, AND BAKING

  1. Preheat the oven to 425 degrees F, with a rack in the center of the oven.
  2. Remove the baguettes from the microwave.
  3. Time to score them! You can use a razor blade or a sharp paring knife.
  4. Score 5 deep slices diagonally down the length of the baguettes--don't be afraid to go deep! It's best if you can get a cut that's between 1/4"-1/2" deep.
  5. Since most of us don't have a fancy oven that is steam-injected, spray each baguette liberally with water using a food-grade spray bottle. Don't be afraid to really douse them with water!
  6. Place the baguettes in the oven and bake at 425 degrees F for about 20 minutes or until they're golden brown and delicious. They may be ready sooner than that, but we're looking for a lovely golden brown color and an internal temperature of at least 180 degrees F.
  7. When the baguettes are done, remove them from the oven and allow them to rest for about 5-10 minutes before enjoying them!

ENJOYING AND STORING

  • The baguettes are best eaten fresh, about 4-6 hours after baking, but they will last stored in an airtight container at room temperature for up to 3 days.
  • Make sure not to put them in a plastic bag or plastic container until they are fully cooled since the humidity from the hot baguette being trapped in a plastic container will ruin them!
  • They're best stored in a paper grocery bag, actually. It's tres French!

Notes

* This recipe was originally published on 09/2011 by Jaclyn. Notes and photos updated on 06/2023.

Nutrition Information:
Yield: 5 Serving Size: 3
Amount Per Serving: Calories: 377Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 507mgCarbohydrates: 75gFiber: 3gSugar: 0gProtein: 13g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for the most accurate results.

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Conclusion

Are you ready to take your breadmaking skills to the next level, or are you a newbie home baker and want to try something challenging but super rewarding?

We’re calling this King Arthur baguette an easy recipe because that’s the mindset everyone should have.

If you're looking for a delicious way to enjoy France's famous bread, look no further than the baguette. This long and thin loaf is perfect for slicing and enjoying with a variety of toppings. From simple butter and jam to more elaborate spreads, these loaves are sure to please. So why not try out a few different places until you find your favorite?

Sure, most people will convince you to start with easier types of bread, but the feeling of satisfaction after making French bread is unforgettable. It’s like a confidence boost in the form of a delicious baguette with a perfectly crispy crust and fluffy interior!

Loved this recipe for crunchy baguettes? You’ll love baking these yummy recipes:

2 Comments

  1. Hi want to make this but I am lost on a few of the descriptions on the technique of the v shape and the log. If you had photos to at least give a bit of guidance that would be great. I know that you gave a pretty good description but visuals are ever so helpful on blogs to know what we are looking for and also technique.

    Thank You,

    Jeanette ( a fellow lover of all things kitchen)

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