This recipe for baking baguette with a crispy crust is made for everyday cooking with just a little more flavor. The steps stay clear and simple, so you can easily adapt the dish to what you have on hand.
Pay special attention to balance: something savory, something fresh, and plenty of texture make all the difference. Add flavorings gradually and taste as you go.
The secret to a perfect baguette
A baguette may seem simple, but the subtle details make all the difference. It’s all about top-quality ingredients, attention to the right preparation, and — of course — a shot of love. We’ll guide you step by step through the process, including our favorite tools and the culinary essentials from the Nicolas Vahé collection.
What do you need?
- 500 g wheat flour
- 10 g salt (tip: try the French sea salt from Nicolas Vahé)
- 2.5 dl lukewarm water
- 10 g fresh yeast (or 3 g instant yeast)
- Powerful oven
- Baking tray and a large cutting board for serving
Step-by-step: how to bake your own baguette
- Mix & knead: Mix the flour and salt. Dissolve the yeast in the lukewarm water and add it to the flour. Knead for 10 minutes until you have a smooth dough.
- Let it rise: Cover the dough and let it rest for 1 hour until it has doubled in volume.
- Shape your baguettes: Divide the dough into three, shape into long, narrow loaves, and place them on a baking tray lined with baking paper.
- Let it proof again: Cover once more and let rise for another 30 minutes.
- Make slashes: Use a sharp knife to make diagonal cuts across the top for that iconic look.
- Finish baking: Bake for 20-25 minutes at 220°C, until the baguettes are golden brown and crisp.
Serve like a Parisian
Nothing beats serving your freshly baked baguette on a beautiful wooden board, with a layer of real butter and a sprinkle of Nicolas Vahé sea salt on top. Or go for a sharing board with creamy cheese, olives, and a touch of fig jam from the Nicolas Vahé collection. Sounds good? Lucky you, you’ll find everything at Het Adres.
Tips & variations
- Add some coarse sea salt and rosemary for a Mediterranean twist.
- Make small baguette rolls to serve with soup or salad.
- Use leftover baguette for crostini: slice thinly, drizzle with olive oil, and toast again briefly in the oven.
Feeling inspired to get started?
Whether you’re a seasoned home baker or mostly an “I-love-the-Scandinavian-feel” foodie: this baguette is incredibly fun to make. And the best part? Everything for this culinary classic, from the perfect sea salt to stylish cutting boards, you can shop at Het Adres. Turn your home into a true destination for atmosphere, flavor, and coziness!
FAQ
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How long does a homemade baguette stay fresh?
Stored in a paper bag at room temperature, the baguette stays nicely crisp for 1 to 2 days. After that, it’s perfect as crostini! -
Can I make and store the dough in advance?
Absolutely — let the dough rise slowly in the refrigerator and bake the baguettes fresh the next day. -
Is making baguette difficult for beginners?
This recipe is simple and forgiving, ideal for anyone starting out with bread baking thanks to Nicolas Vahé’s clear step-by-step guide.
Feeling inspired to try it yourself? Discover all the essentials in our Nicolas Vahé collection and give your kitchen a stylish upgrade!
Read also: Want to read more about this topic? Then also check out our article on baking focaccia yourself.
