Baking

Baguette

Long, thin French bread with a crackling crust and airy crumb, eaten fresh daily.

The baguette is a long, slender loaf of French bread made from flour, water, yeast, and salt, defined by its crisp golden crust and light, open crumb. It is eaten fresh as a table bread, split for sandwiches, and torn to mop up sauces. Best eaten the day it is baked, since it stales quickly.

The baguette is a long, thin French loaf defined by its stark simplicity—flour, water, yeast, and salt, with no added fat or sugar. What distinguishes it from other breads is not just its dimensions but its character: a crackling, golden-brown crust that shatters under pressure, sheltering a light, irregular crumb (alvéolée) riddled with holes that trap air and butter alike. The bread evolved through 19th-century France, became synonymous with Parisian daily life, and was formally defined by French law in 1993 (the "pain de tradition française" decree requiring a minimum 80g, 50cm loaf made without unnecessary additives). True baguettes demand respect for fermentation time and high oven heat; they are baked fresh daily and meant to be consumed within hours, not days. At its best, the baguette is a vehicle—generous, neutral, and structural—equally at home cradling charcuterie, soaking up French onion soup, or simply torn and spread with butter. Store-bought versions are pale imitations, often frozen and rebaked with additives to compensate for lost freshness; the real thing cannot travel far and knows no compromise.

Measured in: piece
Storage: Pantry

Allergens

Gluten

Types & varieties

Baguette tradition

Made with natural fermentation (levain) for deeper flavor; stricter regulations in France

Baguette parisienne

The classic thin Parisian style; crispy crust, open crumb, often made with poolish

Baguette ficelle

Thinner than standard, 2–3 cm wide; literally 'string baguette'

Baguette molle

Softer, less crusty version; popular in some French regions for children's lunches

Flûte

Shorter and thicker than baguette; 40–50 cm long with wider cross-section

Demi-baguette

Half-length baguette; ideal for single servings and restaurants

Baguette aux céréales

Made with added whole grains or seeds; heartier texture and flavor

Common uses

Sandwich base, particularly for French-style subs with charcuterie, butter, and cornichonsCrostini and bruschetta base when sliced thin and grilled under high heatSoup dipper, especially for French onion soup, bouillabaisse, or potageTable bread for cheese courses, torn and passed with butterCanapé foundation sliced into rounds and topped with spreads, smoked salmon, or tapenadeGarlic bread when halved lengthwise and baked with compound butterPicnic bread for ham and butter sandwiches (jambon-beurre), the quintessential Parisian lunchAccompaniment to pâtés and terrinesBread crumbs for meatballs, stuffings, and croquettes when stalePrimary bread for dipping in olive oil and balsamic at Mediterranean meals

Tips & pitfalls

Bake with steam: pour 1 cup boiling water into a preheated pan on the oven floor, or use oven steam injection; this creates the signature crackling crust and promotes oven spring
Don't refrigerate: baguettes stale six times faster in the refrigerator due to starch retrogradation; store at room temperature in a paper bag or bread box
Refresh day-old baguettes: spritz with water and bake at 190°C (375°F) for 5–7 minutes to restore crust and moisture
Score immediately before baking: cuts must be made after the final proof when dough is at maximum rise; angle the blade at 30–45° and cut in one swift stroke
Use high-protein flour: baguette dough needs strong gluten to hold the open, irregular crumb structure; all-purpose flour will produce a dense loaf
Avoid over-proofing: over-proofed dough spreads rather than springs upward, producing flat, dense loaves
Shape with tension: fold dough into a log, then roll under your palms to build surface tension that helps the baguette hold its shape and rise in the oven
Serve immediately or not at all: ideal eating is within 30 minutes of baking; by 2 hours the crust softens and interior firms noticeably
Don't slice until serving: pre-sliced baguette loses freshness rapidly; slice only what you need, cutting at an angle for larger surface area

Nutrition

272kcal

Energy

1138 kJ · per 100 g

Where the calories come from

Protein 16%Carbs 76%Fat 8%

Protein

10.8g

22% DV

Carbs

51.9g

19% DV

Fat

2.4g

3% DV

Fiber

2.2g

8% DV

Sugars

4.6g

of which

Sodium

602mg

26% DV

Notable micronutrients

Thiamin (B1)59% DV

Selenium52% DV

Riboflavin (B2)33% DV

Folate31% DV

Niacin (B3)30% DV

Iron22% DV

Source · USDA FoodData Central · Bread, french or vienna (includes sourdough)

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In the shops

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Good to know

Origin: France, particularly Paris; standardized in the early 20th century
Typical Dimensions: 60–80 cm long, 5–7 cm wide, 3–4 cm tall
Weight: 250–350 g per loaf
Dough Hydration: 60–70% (higher than typical sandwich bread)
Baking Temperature: 230–250°C (450–480°F); steam required for proper crust development
Shelf Life: 6–8 hours optimal; stales rapidly due to lean dough and open crumb
Flour Protein: 11–12% protein bread flour required for adequate gluten structure
Scoring: 5–7 diagonal cuts at 30° angle, 5 mm deep; affects oven spring and final shape
Leavening: Commercial yeast or natural levain; prefermented flour (poolish or biga) builds complexity
Equipment: Baguette molds/trays optional; baking stone or steel recommended; steam injection or water pan essential for crust

Substitutes

French batard — Similar dough and crust, though shorter and wider; acceptable for sandwiches and table use
Ciabatta — Italian white bread with open crumb and crisp crust; works for sandwiches but lacks the baguette's slender form
Italian filone — Very similar French-style loaf made in Italy; interchangeable in most applications
Sourdough baguette — Made with levain instead of commercial yeast; more tangy, denser texture; best for those who prefer fermented flavor
Frozen demi-baguette — Pre-shaped half-loaves available at most supermarkets; bake from frozen at 200°C (400°F) for 12–15 minutes