Classic French Baguette (Vegan)

This Classic French Baguette recipe creates bread with a crisp, golden-brown crust and a light and fluffy interior. It’s versatile enough to complement anything!

Baking your own bread at home is a rewarding experience. It might sound intimidating, but this baguette recipe breaks it down into a simple, no-fuss process. With just a few basic ingredients and some time, you’ll end up with perfectly crisp, golden baguettes to enjoy for days (or longer in the freezer).

How to Make Classic French Baguette

In a small bowl, combine ¼ cup (60ml) of warm water with the active dry yeast and 1 teaspoon of sugar, stirring until the yeast dissolves. Let it sit for 5-10 minutes until frothy and bubbly. In a large mixing bowl, mix the bread flour and salt, then add the activated yeast mixture. Gradually pour in the remaining 1 ¼ cups (300ml) of warm water while stirring with a wooden spoon until a shaggy dough forms.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic, adding a little more flour if necessary. Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for 1-2 hours, or until doubled in size. After rising, punch the dough down to release the gas and divide it into three equal parts. Shape each piece into a rough rectangle, fold it like a letter, and roll each into a log about 12-14 inches long. Place the shaped dough on a floured cloth or parchment paper, seam side down, and let it rise for another 45 minutes to 1 hour until puffy.

Preheat your oven to 475°F (245°C) with a baking stone or inverted baking sheet inside, and place a shallow baking dish on the lower rack. Gently transfer the baguettes onto a piece of parchment paper, make 3-4 diagonal slashes on each, and carefully slide the parchment paper with the baguettes onto the preheated baking stone or sheet.

Pour a cup of hot water into the shallow dish to create steam, quickly close the oven door, and bake for 20-25 minutes until the baguettes are golden brown and sound hollow when tapped. Transfer the baguettes to a wire rack to cool before slicing.

Classic French Baguette (Vegan)

This Classic French Baguette recipe creates bread with a crisp, golden-brown crust and a light and fluffy interior. It's versatile enough to complement anything!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

First and Second Rise 3 hours hrs

Total Time 3 hours hrs 55 minutes mins

Ingredients

  

• 4 cups 500g bread flour (or all-purpose flour)
• 1 ½ teaspoons salt
• 1 ½ teaspoons active dry yeast
• 1 ½ cups 360ml warm water (about 110°F/45°C), divided
• 1 teaspoon sugar

Instructions

 

• In a small bowl, combine ¼ cup (60ml) of the warm water with the active dry yeast and 1 teaspoon of sugar. Stir until the yeast dissolves. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.
• In a large mixing bowl, combine the bread flour and salt. Add the activated yeast mixture to the flour.
• Gradually pour in the remaining 1 ¼ cups (300ml) of warm water while stirring with a wooden spoon until a shaggy dough forms.
• Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for 1-2 hours, or until it doubles in size.
• After the dough has risen, punch it down to release the gas. Divide the dough into three equal parts. Shape each piece into a rough rectangle, then fold the top third down to the center and the bottom third up and over, like folding a letter. Roll each piece into a log about 12-14 inches long.
• Place the shaped dough onto a floured cloth or parchment paper, seam side down. Cover and let it rise for another 45 minutes to 1 hour until puffy.
• Preheat your oven to 475°F (245°C). Place a baking stone or an inverted baking sheet in the oven to preheat. Place a shallow baking dish on the lower rack of the oven.
• Gently transfer the baguettes onto a piece of parchment paper. Using a sharp knife or razor blade, make 3-4 diagonal slashes on the top of each baguette.
• Carefully slide the parchment paper with the baguettes onto the preheated baking stone or inverted baking sheet. Pour a cup of hot water into the shallow dish at the bottom of the oven to create steam. Quickly close the oven door.
• Bake for 20-25 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom.
• Transfer the baguettes to a wire rack to cool before slicing.

For more baking recipes, check out my Vegan Rustic Pear Tart or my Vegan Coffee Cake.