Imagine stepping into your kitchen and being greeted by the warm, comforting aroma of freshly baked bread—just like a Parisian bakery. This soft French baguette recipe brings that magic to your home with a simple, foolproof method that requires no special equipment or advanced baking skills. Unlike the traditional crusty baguette, this version boasts a tender, fluffy interior with the perfect chew, making it ideal for sandwiches, soups, or simply enjoying with butter. With just a handful of basic ingredients and a little patience, you’ll be amazed at how easy it is to create a bakery-quality baguette from scratch.

Rustic homemade French baguettes on a baking sheet with a dusting of flour.

Why This Soft French Baguette Recipe Stands Out

While most people associate French baguette recipe with a hard, crusty exterior, this recipe offers a softer alternative that retains the authentic flavor of traditional French bread. Making classic baguettes at home can be a daunting task, often requiring special tools and techniques. However, this recipe simplifies the process without compromising the key elements that make French baguettes so beloved. These soft baguettes are a perfect addition to any meal, whether as breakfast toast, dinner side, or paired with soups, salads, and cheese boards. They’re also incredibly versatile, easily transforming into garlic bread, crostini, or serving as the ideal base for a French sandwich.

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Ingredients
Instructions
Equipment For French Baguette Recipe
Recipe Variations
Storage & Meal Prep Tips
The Secret to Perfectly Soft French Baguette Recipe : A Game-Changing Technique
FAQ
Your New Favorite Kitchen Staple: Soft French Baguettes and Beyond
Related
Pairing

Ingredients

All-purpose flour
Active dry yeast
Warm water
Salt
Sugar
Olive oil
Egg white (for brushing)

See recipe card for quantities.

Instructions

Prepare the Dough

Mix warm water with sugar until dissolved
Add yeast and let sit until foamy
Whisk flour and salt in a separate bowl
Add olive oil to yeast mixture
Gradually mix in flour until a shaggy dough forms

Knead and First Rise

Knead dough on floured surface until smooth and elastic
Place in oiled bowl and cover
Let rise in warm area for about 1 hour until doubled

Shape the Baguettes

Punch down the risen dough
Divide into 2-3 portions
Flatten each into a rectangle
Roll into cylinders and shape into 12-14 inch baguettes
Place on parchment-lined baking sheet

Second Rise and Bake

Cover and let rise 30-45 minutes
Preheat oven to 425°F with empty pan on bottom rack
Slash tops and brush with egg wash
Pour hot water in empty pan for steam
Bake 20-25 minutes until golden brown

Yeast activating in warm water for French Baguette Recipe.

Mixing and Activating Yeast :Dissolve sugar in warm water, sprinkle yeast, and let it sit until foamy.

Kneading dough on a floured counter for French Baguette Recipe

Kneading the Dough :Mix flour, salt, and yeast mixture, then knead until smooth and elastic

Shaped baguette dough logs on parchment paper.

Shaping the Baguettes :Punch down the dough, divide it, and shape into baguette logs.

Freshly baked golden French baguettes cooling on a rack.

Freshly Baked Baguettes Cooling:Bake until golden brown, then let baguettes cool on a wire rack.

Equipment For French Baguette Recipe

Digital kitchen scale – Weighing ingredients gives the most consistent results in bread baking
Bench scraper – Makes handling and dividing dough much easier
Baking stone or steel – Creates a better baking surface for even heat distribution
Spray bottle – For misting the oven to create extra steam
Bread lame or sharp knife – For scoring the baguettes before baking

Don't worry if you don't have all these tools! A simple baking sheet works perfectly fine for this soft frenche baguette recipe, and any sharp knife can score the dough.

Substitutions

For a different flavor profile, substitute up to 1 cup of bread flour for all-purpose flour
If you're out of active dry yeast, use 1 ½ teaspoons of instant yeast instead
For a dairy touch, replace olive oil with melted butter
For a more artisan bread flavor, add 1 tablespoon of honey instead of sugar

Hints & Expert Baking Tips

Temperature matters! Use a kitchen thermometer to ensure your water is around 110°F—too hot will kill the yeast, too cool won't activate it properly.
When kneading, push the dough away with the heel of your hand, fold it back, give it a quarter turn, and repeat. This develops the gluten structure properly.
A spritz of water on the baguettes right before baking can help create a softer crust.
The "windowpane test" helps determine if you've kneaded enough: stretch a small piece of dough—if it stretches thin enough to see light through without tearing, it's ready.
Don't rush the rising process—slow fermentation develops better flavor in your homemade French bread.

Recipe Variations

Whole Wheat Version

Replace up to half the all-purpose flour with whole wheat flour for a heartier texture and nuttier flavor. You may need to add an extra tablespoon or two of water since whole wheat flour absorbs more moisture.

Herbs and Garlic Soft Baguette

Mix 2 tablespoons of chopped fresh herbs (rosemary, thyme, or basil) and 2 minced garlic cloves into the dough for a flavorful variation that makes excellent sandwich bread.

Gluten-Free Option

While traditional baguettes rely on gluten for their texture, you can make a similar version using a good quality gluten-free flour blend with xanthan gum. The texture will be different, but still delicious.

Sourdough Variation

Replace the commercial yeast with 1 cup of active sourdough starter and reduce the water to 1 cup. This gives your frenche baguette recipe a wonderful tangy flavor and longer shelf life.

Storage & Meal Prep Tips

Fresh Storage

These soft French baguettes are best enjoyed on the day they're baked. Store any leftovers in a paper bag at room temperature for up to 2 days. The paper bag maintains the right moisture balance, keeping the crust from getting too soft while preventing the interior from drying out.

Freezing Instructions

For longer storage, freeze completely cooled baguettes:

Wrap each baguette tightly in plastic wrap, then in aluminum foil.
Freeze for up to 3 months.
To reheat, unwrap the frozen baguette, sprinkle with a few drops of water, and place in a 350°F oven for 10-12 minutes.

Refreshing Day-Old Baguettes

To revive slightly stale baguettes, sprinkle them lightly with water and heat in a 350°F oven for 5-7 minutes. They'll taste almost fresh-baked again!ths.

The Secret to Perfectly Soft French Baguette Recipe : A Game-Changing Technique

There’s a secret behind achieving the absolute softest French baguette recipe with a perfectly tender texture—one that’s been passed down through generations of French bakers. The magic happens when you add the salt after mixing the flour with the yeast mixture and allow it to rest for 20 minutes, a technique known as "autolyse". During this brief resting period, the flour absorbs the water fully, and gluten begins to develop naturally. This simple step transforms the dough into something incredibly supple and easy to shape, ensuring your french baguette recipe have a light, airy crumb on the inside, with the perfect softness you’ve always dreamed of. Try it for yourself, and watch how this small change brings your homemade french baguette recipe to a whole new level.

FAQ

What is the secret of the French baguette?

The secret of a perfect French baguette recipe lies in several key techniques:
Long fermentation process that develops complex flavors
High hydration dough (around 65-75% water to flour ratio)
Creating steam in the oven during baking to produce the signature crisp crust
Proper scoring (slashing) the dough before baking to control expansion
Using simple ingredients with no additives or preservatives
Temperature control during every stage of the process
Gentle handling of the dough to preserve air bubbles
Allowing the dough to develop gluten slowly through folding rather than intensive kneading
For a softer French baguette recipe specifically, the addition of a small amount of fat (like olive oil or butter) creates a tender crumb while maintaining traditional flavor.

What is the difference between a baguette and a French baguette?

The main differences between a generic baguette and an authentic French baguette recipe are:
Ingredients: French baguette recipe are governed by strict laws (the "Décret Pain" of 1993) limiting ingredients to only flour, water, salt, and yeast with no additives or preservatives
Shape and size: Traditional French baguettes must be 55-65 cm long and weigh 250-300 grams
Crust texture: Authentic French baguettes have a crisp, golden crust with a distinct crackle when pressed
Crumb structure: French baguettes feature an open, irregular crumb with large holes
Fermentation time: French baguettes typically use longer fermentation for flavor development
Scoring pattern: French baguette recipe use a specific diagonal scoring pattern called "grigne"
Shelf life: Authentic French baguette recipe have a very short shelf life (often just one day) due to the lack of preservatives
Outside of France, many "baguettes" are adaptations with additional ingredients or different techniques.

What are the 4 ingredients in a baguette?

The four traditional ingredients in an authentic French baguette recipe are:
Flour (typically Type 55 wheat flour in France, similar to all-purpose or bread flour)
Water (usually at 65-75% hydration)
Salt (about 2% of the flour weight)
Yeast (either commercial baker's yeast or natural sourdough starter)
This minimalist recipe is legally protected in France under the "Décret Pain" of 1993, which defines authentic French bread. Traditional baguettes contain no sugar, fat, dairy, or preservatives. However, for softer variations like the soft French baguette recipe, small amounts of additional ingredients like olive oil or sugar might be added, though purists would no longer consider these authentic French baguettes.

Do I need a baking stone for baguettes?

While a baking stone is beneficial for baguettes, it's not absolutely necessary. Here's what you should know:
Benefits of using a baking stone:
Provides even, intense bottom heat that helps with oven spring
Creates a crispier bottom crust
Helps mimic the conditions of professional bakery ovens
Alternatives that work well:
A baking steel (conducts heat even better than stone)
An inverted heavy-duty baking sheet
A cast iron pan
Multiple stacked baking sheets
For soft French baguette recipe specifically, the specialized baking surface is less critical since you're not seeking the extremely crisp crust of traditional baguettes.
The most important factor for great baguettes is creating steam in the oven during the first part of baking. This can be achieved by placing a metal pan in the bottom of the oven and pouring hot water into it when you put the bread in, or by using a spray bottle to mist the oven walls.
With proper technique, you can make excellent baguettes with standard home equipment.

Your New Favorite Kitchen Staple: Soft French Baguettes and Beyond

This soft French baguette recipe brings the joy of homemade bread right to your table with minimal effort and maximum reward. The golden loaves, with their tender interiors, make the perfect addition to any meal; whether alongside a steaming bowl of soup, stuffed with your favorite sandwich fillings, or simply served with butter and jam. Once you try these, they’ll undoubtedly become a staple in your kitchen. Have you made these soft French baguettes at home yet? Share your experience in the comments below and don’t forget to bookmark this recipe for your next baking adventure. And while you’re here, explore our other delicious creations, like the Decadent Chocolate Waffles Recipe or the irresistible Dutch Oven Bread Recipe—both perfect for satisfying your baking cravings! Happy baking!

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