Baguette bread

19 · 45 minutes · Homemade baguettes with a perfectly golden, crunchy crust on the outside and a chewy, soft, fluffy inside. No need to buy from the bakery ever again! Recipe prep time includes dough resting time.

10 · 20 minutes · This quick and easy baguette garlic bread is simple, delicious and better than shop-bought or any takeaway. This garlic bread baguette only calls for 3 ingredients, it is simple but tastes like a million dollar. Learn how to make the best baguette garlic bread at home from scratch with this recipe.

You're at your local bakery, and you have the good fortune to nab a fresh, hot baguette. Feeling its warmth in your hands, you simply can't wait to get home to rip into it. Crisp shards of crust litter the car seat; you don't care. A just-baked baguette is so worth it.

Craving a crusty French loaf? Look no further than this easy baguette recipe. Only 4 ingredients and it's mostly down time! You can do this!

A homemade baguette is a true treat! Better yet, this recipe requires only four simple ingredients and absolutely no kneading.

This Easy Baguette Recipe has the perfect texture and flavor. Chewy and crusty on the outside, soft and fluffy on the inside.

There is nothing like a freshly baked French baguette on a Sunday morning. Or any morning for that matter. Crusty and beautifully colored on the outside, buttery soft and chewy on the inside, with a tiny bit of butter – it’s one of my favorite breakfast foods. Baguettes took me the longest to master. Perhaps...Read More

This recipe reduces the length of traditional baguette to fit in home ovens and calls for adding ice cubes to a hot cast-iron skillet to create steam.

A long and brittle baguette using levain method, baking at home on pizza stone, beautiful complex flavor for all family members.

13 · 60 minutes · This is the best French baguette recipe to make bread at home for beginners and Francophiles. The dough calls for a poolish that requires a 12-24 hour fermentation time. This time is not reflected in the total time of the recipe. I recommend making the poolish the day before you make the bread.