How to make French Baguettes at home

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How to make French Baguettes at home simple step by step instructions from start to finish.
There are many! many! more quicker bread recipes on my channel my friends check out the bread making playlist here
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Please checkout the ingredients list and written method on the website @

Written recipe here

See the Ingredients list and written recipe here


Burger Buns…
Dinner Rolls…
Beef Burgers…

Also, I have recently uploaded a clearer and quicker version of this baguette recipe using the poolish method if you want to have a look, here’s a link to it,

How to easily make traditional French Baguettes at home.

Try my mini cheddar cheese BAGUETTES easy step by step recipe here

PIZZAS Made easy at home
CIABATTA made easy at home.
SANDWICH BREAD made easy at home.
DINNER ROLLS made easy at home.
PARMESAN CHEESE made easy at home.
MOZZARELLA CHEESE made easy at home.

To avoid common problems some people mostly encounter with these baguettes, follow this standard advice procedure and you won’t go wrong.
1. Stick to the recipe rigidly, the quantities are very important for successful results
2. Use scales for the measurements including the water, don’t convert to cups or measuring jugs, they are too inaccurate
3. Use proper white bread flour with at least 12% protein, check the ingredients list on the side of the flour bag, protein may show in grams per serving but just work it out, it needs to be 12g of protein per 100g of flour, plain or all purpose flour is not strong enough for making bread.
4. Check your yeast is working you can do a yeast test as shown in my sandwich bread video here
Any problems or inquiries I’m always here to help. And please let me know how you get on with the recipe.
I have plenty more bread, cake, and other recipes on my channel, if you would like to take a look.
Please like, share, and maybe subscribe ( if you haven’t already done so). And so you don’t miss any future videos make sure you hit the bell icon so you’ll be automatically informed of new uploads. Good luck thanks again for watching, good luck.

Music Credits

“Bama Country-Country” Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

“If I Had a Chicken Kevin” MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License

“Rural Stride” Josh Kirsch Media Right Productions, Youtube Audio

“Rockytop” “music by”

“Sleepy Jack” Silent Partner, From the Youtube Audio

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Anne Cook says:

I love your music! Do you have any specific videos which show the kneeding slower? (I'm abit dull in the uptake and need to see things slow to grasp the idea) :)

Celly Andriani says:

Excellent..I want to do it so as your video..thanks and success #athome

strangetranceoffaith says:

ehanks il give it a go

Mac Anjus says:

That was extremely well made .. super good video

مصطفى لؤي مجيد says:

I’ll make it tomorrow 🔥 so excited

Todd Allinger says:

Can I let the bread rest after the fourth fold for 2 or 3 hours or is there a better time to pause or let rest before going to final steps?

abel says:

great video… we dont want to to break our wisk or break out wrist ☺


Made these today, excellent thank you

stevefrik says:

I’ve just made them and put two trays in the oven as you mentioned is an option, all 4 baguettes. I noticed the colouring took longer and only turned them around after about 11min. Secondly I noticed that the lower tray baguettes (middle of oven because water was at the bottom) were lagging behind. Eventually the top ones looked great (20min+) and removed them to find their bases were underdone. To me this indicates that two trays is a bad idea OR it requires a higher temp OR it requires a fan setting to even out the heat from the top and bottom…thoughts?

Shimmer with Sona says:

Thank you John

abdel malk izerroukene says:

نبداها صبح باش نتعشى بها في الليل وشنو هدا

Taco Is A Gamer says:

Omgosh, I am so excited to make these

Greg Schwedes says:

John, could the final dough be put in the freezer to defrost and bake at a later time?

Teresa Ficaretta says:

I had no problems following your directions, but my baguettes are very pale. I baked them for almost 25 minutes and they still do not have the color yours do. Suggestions?

Danial Ghofrani says:

thank you John, you are great. I'm gonna go watch the rest of your videos

Just another person on the web. says:

I'll be making these in the coming week. Slabs of butter and Cheddar cheese with yellow pickle. Absolutely gorgeous!

Terry Bogard says:

This is exactly what we knead right now.

Princess Dee says:

Never thought it could be that easy!

Ashley says:

Will be attempting your recipe tomorrow with the daughter. Will let you know how it goes.

Alex Rutherford says:

Brilliant. Making these to teach the godson and to go with french onion soup.he’s loving the messy dough much more than the tiger loaf from yesterday. Lol thanks for this

Şule Korkut says:

👍🏻💫🙏🏻 amazing

Elaine says:

Can I put these in my proofing oven for rising?

Lian see Chan says:

I have baked twice . I lie your recipe. Superb.
Thank you

trickydownunder vids says:

ohhh lovely job…. fantastic… i want to try now

Joe Wittmann says:

Making these tomorrow for leftover prime rib French dip sandwiches. Looks awesome Chef!

com edy says:

David Attenborough of bread making 🥖

Deb _ says:

Hi John. I was real excited to try this recipe out. I bookmarked it months ago. I followed the quantities but for some reason after 16 mins it looked undercooked. I ended up cooking longer (took 25 mins). The baguettes were lovely and crispy but for some reason it was a creamy colour, not white and has quite a strong yeasty taste. Do you think I let the dough rest too long , I mixed it over night, skipping steps 2-3 basically lol.

I will definitely try this again, but as flour is a prime commodity at the moment where I live, I don’t want to be wasting my flour .

Thank you

Annalise Borowicz says:

Hey! I love this video so soothing, and I've been wanting to try baking baguettes for a while now. If we don't have a couche cloth or a cotton pillowcase is there any other way to have them rest? Thanks!

onlyinmissouri says:

I’ll be making tomorrow!

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