Organic French Baguettes
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This recipe for Organic French Baguettes uses yeast, so you can make fresh homemade organic bread anytime you want, even if you don't have starter! These classic baguettes are the perfect side dish to any meal.
If you're looking for more homemade bread, try my Honey Butter Dinner Rolls, Lemon Rosemary Sourdough, or my Sourdough Discard Whole Wheat Sandwich Bread.

Table of Contents
This from scratch French baguette recipe is easy to make anytime you want as it uses yeast and not sourdough starter. So, if you didn't feed your starter, or it's shoved into the back of your refrigerator, but you still want homemade organic bread, then this is an amazing recipe!
This recipe was from my bakery. We used to make organic bread at the beginning, but baking bread large scale is a lot of work with not a lot of profit. So, we shifted to focus more on desserts. But, I had customers that asked for this bread for years after we stopped making it. So, I'm finally sharing the recipe for this homemade organic bread!
This organic bread is light, airy, crusty, and it goes well with any dinner. It's also an amazing snack with some butter, cheese, and fruit. And, you can use leftovers for garlic bread or French toast!

Why You'll Love This Recipe
Organic: This from scratch French baguette recipe has only 3 ingredients and they are all organic. I also use only all purpose flour, making this an easy recipe to make anytime.
Easy: This simple from scratch French Baguette recipe is really very easy to make. The dough comes together quickly and you can have fresh bread within a day.
Make Ahead: This is a great make ahead recipe as you can make the dough at night, then it can rest all night long and it will be ready to roll out the following day.
Versatile: Use this recipe for Organic French Baguettes for literally anything. You can enjoy this as an appetizer with butter and fresh fruit. It makes a delicious bread for sandwiches or subs. Make French toast, garlic bread, or just dip it soup.

Ingredients
- All Purpose Flour: My favorite is Cairnspring Mills. Just be sure to use a high quality organic all purpose flour as this organic bread has so few ingredients that it really matters!
- Yeast: I use organic instant yeast.
- Salt: Use a fine sea salt.
- Water: You'll need warm water. Be sure your water is not too hot, as hot water can kill yeast. So, if you notice your dough is not rising, that could be what happened.
Tools Needed
- Scale: Always use a digital food scale for the most accurate results, especially when baking breads!
- Mixing Bowl: You'll just need a large mixing bowl to mix up this dough.
- Baking Sheet: You'll need a half sheet pan to bake the baguettes.
- Parchment Paper: I use nontoxic parchment paper to ensure the bread doesn't stick to the baking pan.
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Step by Step Instructions
Step 1
To make the dough: In a large bowl, add the yeast and warm water and stir to combine. Let sit for 5 minutes or until bubbly.
Add the flour, sea salt, and cold water and mix the dough with your hands just until it’s mixed. It should feel wet and look shaggy. Cover with plastic wrap, and let it sit for 12 hours. (I usually make this dough at night, then plan to roll it out the following morning).
Step 2
Line a baking sheet with parchment paper.
Step 3
To roll out the dough: Lightly flour around the sides of the bowl and pull the dough out onto a floured surface. Divide the dough into three equal portions.
Create a ball with a smooth top by pulling the dough under itself. Turn it seam side up, then fold two of the sides into the middle and pinch the seam shut, it will be a rectangle shape at this sage.
Flip it so it is seam side down. And gently, with the palms of your hands, roll the dough out until it is about 14-inches in length. Transfer it to the prepared baking sheet. Repeat with the other two pieces of dough.
Step 4
Cover the baking sheet with a kitchen towel, and let it sit for 1 hour. Preheat the oven to 550°F.
Step 5
Score each baguette by taking a razor blade and cutting slits on a diagonal, you should have about 5 to 6 scores on each baguette. Bake for 12 minutes or until golden brown. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).


FAQ's
Yes, you can definitely make baguettes without a baguette pan. My simple from scratch French Baguette recipe only requires that you have a baking sheet and parchment paper. You can roll the dough out with your hands, and transfer it to the baking sheet.
Getting the perfect crust on a baguette has to do with oven temperature and steam. Professional bakeries (most of them) have bread ovens which can get up to 1000°F or higher! That’s double the heat that a home oven even has the capability to do! So, when you are baking baguettes at home, you need to use the hottest setting your oven has. For most, that is 550°F. Second, you can create steam in your oven by doing two things. You can place a bowl with water on the bottom rack of the oven while your oven preheats. This will help create steam within the oven. And, then you can also get a spray bottle and fill it with water. When your baguettes hit the oven, spray them and the oven with the spray bottle before closing it. This helps create the perfect crust.
French baguettes are best the day they are made. But, they will keep for 2 to 3 days after that. The crust will soften most likely, as you’ll have to store them in an airtight container to avoid them drying out. But, they are still great if you toast them up!

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Organic French Baguettes
Ingredients
- 20 grams instant yeast
- ¼ cup warm water
- 510 grams all purpose flour (plus extra for rolling)
- 2 teaspoons fine sea salt
- 1 ¼ cups cold water
Instructions
- To make the dough: In a large bowl, add the yeast and warm water and stir to combine. Let sit for 5 minutes or until bubbly.
- Add the flour, sea salt, and cold water and mix the dough with your hands just until it’s mixed. It should feel wet and look shaggy. Cover with plastic wrap, and let it sit for 12 hours. (I usually make this dough at night, then plan to roll it out the following morning).
- Line a baking sheet with parchment paper.
- To roll out the dough: Lightly flour around the sides of the bowl and pull the dough out onto a floured surface. Divide the dough into three equal portions.
- Create a ball with a smooth top by pulling the dough under itself. Turn it seam side up, then fold two of the sides into the middle and pinch the seam shut, it will be a rectangle shape at this sage.
- Flip it so it is seam side down. And gently, with the palms of your hands, roll the dough out until it is about 14-inches in length. Transfer it to the prepared baking sheet. Repeat with the other two pieces of dough.
- Cover the baking sheet with a kitchen towel, and let it sit for 1 hour.
- Preheat the oven to 550°F.
- Score each baguette by taking a razor blade and cutting slits on a diagonal, you should have about 5 to 6 scores on each baguette.
- Bake for 12 minutes or until golden brown.
Notes
Nutrition
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I am living in MX @ approx. 5000Ft. sea level.
I have been baking Italian bread with some success but would prefer it to be a “higher” loaf when done. The recipe I use for 2 loaves is as follows. 6C bread flour, 2 tsp salt, 72% hydration, 2 tsp yeast proofed in 110° to 120°F water with 3 tsp sugar. room temp rise for 2 hrs. Halved and refrigerator rise for 12+hrs. Next, allowed to acclimate to room temp.& shaped. Allowed to rise while oven preheats to 330°F. Baked for approx. 30 min. with a pan of hot water underneath. Any suggestions???
hi Dan, I can’t really help with a recipe I am unfamiliar with! I do have lots of other bread recipes that have been tested at high altitude, you can check them out here: https://mimisorganiceats.com/post/category/bread-recipes/