Authentic Recipes from the Kitchens of Shriya, Nithu & Arthi!

Classic Baguette

This is an easy recipe for making delicious homemade Baguettes. The ingredients and procedure are basic and simple and the results are great. I followed this recipe from the book “Cooking Light Way To Bake”. But the amount of yeast they have used for 3 cups of flour was more than how much I have used here. The actual recipe stated 1 packet (2 and 1/4 tsp) of yeast. After I baked the bread it smelled like yeast and I didn’t like it.

So I used less yeast and increased the rising time. It worked and still the results were the same. Enjoy your homemade baguettes. Fresh homemade baguettes are wonderful for sandwiches, soups or toasts.

Preparation time: 3 hours

Baking time: 20 minutes

Yield: Two 12″ loaves


  • Bread flour – 3 cups (400 gram)
  • Active dry yeast – 1 and 1/2 tsp
  • Salt – 1 and 1/2 tsp
  • Warm water – 1 and 1/4 cup
  • Sugar – 1/2 tsp

Method of Preparation:


Weigh flour or spoon it into measuring cups and level with a knife. Add yeast to the warm water with 1/2 tsp of sugar and let it stand for 5 minutes.

Reserve 1/4 cup of flour. Make a well in the remaining 2 and 3/4 cups of flour and add the yeast mixture to flour and mix well to form a soft dough. Cover and let it stand for 25 minutes.

Transfer the dough to a floured surface and sprinkle evenly with salt. Knead the dough for about 6 minutes adding until smooth and elastic by adding 1 tbsp of flour at a time. Sometimes you may need more than the reserved flour.

Dough will be slightly sticky. Place it i a bowl greased with oil and rub the dough with oil and cover and let it rise in a warm place for about 90 minutes to 2 ours until double in size. To check if the risen enough: gently press with your finger into dough. If the indentation remains, dough has risen enough.

Punch down the dough and let it stand for 5 minutes. Divide it into two equal portions. Make a rope of 12″ in size with each portions and place it on a baking sheet sprinkled with corn meal.

Preheat oven to 450ºF.

Spray it with cooking spray or oil. Cover it with a moist cloth and let it rise for 30 to 40 minutes until double in size. Remove the cloth and cut diagonal slits (about 1/4″) on top of the loafs.

Bake for 20 minutes or until loaves become golden brown on top and browned on bottom. Rub it with butter and let it cool. Fresh homemade baguette is ready.



  1. You have baked prefectly, fantastic baguette.

  2. Wonderful bread!! I am bookmarking the recipe 🙂

  3. The recipient looks too good, wanna try them out.. But I’m unable to understand the second initial step.. Add yeast with warm… That line can u pls explain ? What s corn meal too? Any alternative ?

    • Thanks all of u.

      Deepa, sorry for the confusion. I have corrected it now. Plz let me know if you have any other questions.

  4. Bookmarking this,…:) happy weekend

  5. Is there any alternative for corn meal, I’m sorry actually may I know what it is exactly?

    • Hi Deepu,

      Cornmeal is coarsely ground corn flour with the texture like semolina (sooji). It is generally used in baking for flavor or texture. I have used it here as a releasing agent. It helps to release the bread or pizza easily from the pan. You can substitute it with semolina, wheat or all purpose flour, polenta, etc.

  6. Hi,
    I was wondering if the bread texture would turn out the same if I used all purpose flour.
    If not what measurement changes I should make.thx