Homemade Baguette – Tips for Easy Bread Baking

This easy baguette recipe is a delicious staple recipe to have in your cooking arsenal to serve at a grill or dinner party. For breakfast, dinner or lunch, this is an easy bread for any occasion. Includes recipe and easy bread baking tips. This recipe is a repost from December, 2017. Images and content have been updated April, 2020.

As stated above this is a repost from 2017, yet when wanting to update the old photos I noticed a few things that I wanted to improve. Technology then made it impossible to simply update the old post, so I decided to repost this recipe. It might be more useful than ever as many of you might be baking your own bread more often in this current situation we are in, if you can get your hands on flour that is.

Advantages to Baking Baguette at Home

• You probably have all the ingredients at home in case you forgot to buy bread
• You can make it healthier by replacing some of the all-purpose flour with whole-wheat flour (not too much or it might taste bitter)
• It contains no sugar
• It is definitely fresh
• You can make it a day ahead of time or make the dough early and leave it in the fridge to proof over night
• If it turns out a little crooked, you can say that it is artisanal (that is hipster for expensive)

General Baking Tips

• If you are in a hurry, put a warm water bottle under the bowl to accelerate the proving time (use more flour to roll out as it will be stickier). Fresh baker’s yeast rises a lot faster than dry-active yeast.
Always hold some liquid back. Some types of flours need more/less hydration than others therefore it is best to hold some liquid back in case to be added as needed. This might be difficult at first but you will get the feel for it the more you bake.
• When baking bread it is important to develop the gluten by thoroughly kneading the dough either by hand or machine. This will improve the overall texture of your bread.
• By changing the shape you can easily turn this dough into rolls, subs or flatbread (baking method stays the same, the time may change).
Not all ovens have the same temperature. To prevent excessive and uneven browning/rising due to hotspots you might want to rotate the baking sheet at the halfway point.
• After brushing the baguette/bread with the olive oil-/milk-mixture you can sprinkle some sesame, chia or sunflower seeds on it.
• Turn it into garlic bread by slicing the baguette not all the way to the bottom and spreading garlic butter in between the slices. Put it in the oven to crisp it up.


Yield: 2 medium baguettes Difficulty: 2/5 Time: Prep. 10 min/Prove: 60-120 min/ Baking: 12-15 min


• 450 gr all-purpose flour or 250 gr all-purpose four and 200 gr whole wheat flour
• 1 tbl semolina
• 1 tbl wheat bran (optional for additional fibre)*
• 1 tsp salt
• 1/2 packet dry active yeast or 20 gr fresh baker’s yeast
• 300 ml hand warm water
• Some olive oil
• Some milk or almond milk


  1. Mix the flour, semolina and dry active yeast in a bowl. Make a well in the middle and put the on the edge.
  2. Pour some water into the well and start mixing it with a butter knife. Add more water until a homogenous dough begins to form and begin to knead it with your hands for 5-10 minutes. It should not be sticky.
  3. Cover the bowl to keep the dough from drying out while proving. Leave in a warm place to prove until it has doubled in size.
  4. Knead the dough and split it in half. Roll one half with a rolling-pin on a floured surface (silicone back mat or parchment paper) and roll it up starting at the long edge.
  5. Transfer the baguette to a baking sheet covered with baking parchment. Cut a few diagonal lines into the baguette. Repeat step with the other half of the dough. Cover with the wet dish towel and leave it to prove until it has doubled in size.
  6. Put an empty metal bowl into the bottom of the oven and preheat the oven on maximum heat for ten minutes.
  7. Mix some olive oil and milk and brush it on the baguette.
  8. Put the baguette in the oven in the oven and reduce the heat to 200°C/390°F.
  9. Boil some water. After 5 minutes of in the oven, pour some hot water into the bowl in the oven.
  10. Bake for another 7 minutes or until golden.

*wheat bran might need more water for the dough to be sufficiently hydrated


So here you have an easy baguette recipe, once again. I will update posts on occasion though I hope reposting them will not be necessary that often. Ever since the lockdown has started I have gotten into baking most of the bread as I try to not go to the grocery store as often. That makes baking bread a necessity, although if I don’t flour soon I might have a problem. Let me know if you are interested in more bread recipes. Have a great day and stay safe! #stayhome

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