Ina Garten Baguette Bread Recipe

This Ina Garten Baguette Bread Recipe is a crusty and golden recipe, which includes active dry yeast and all-purpose flour. It’s a classic, foolproof recipe, ready in about 45 minutes.

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Ina Garten Baguette Bread Recipe Ingredients

• 3½ cups all-purpose flour (plus extra for dusting)
• 1½ teaspoons kosher salt
• 1 packet active dry yeast (2¼ teaspoons)
• 1½ cups warm water (110°F / 45°C)
• Olive oil (for greasing, optional)
• Cornmeal (for dusting, optional)

How To Make Ina Garten Baguette Bread Recipe

1. Activate the yeast: In a large bowl, dissolve the yeast in warm water. Let sit for 5–10 minutes until foamy.
2. Mix the dough: Stir in flour and salt with a wooden spoon until a shaggy dough forms. Cover with a damp towel and rest for 30 minutes.
3. Knead and rise: Knead the dough on a floured surface for 6–8 minutes until smooth. Place in a lightly oiled bowl, cover, and let rise for 1½ to 2 hours, or until doubled in size.
4. Shape the loaves: Punch down the dough and divide into two portions. Flatten each into a rectangle and roll tightly into a log. Pinch seams and taper ends for baguette shape.
5. Second rise: Transfer shaped dough to a parchment-lined baking sheet dusted with flour or cornmeal. Cover loosely and let rise for 30–45 minutes.
6. Prepare the oven: Preheat oven to 450°F (230°C). Place an empty metal pan on the lower rack. Use a sharp knife to slash the tops of the loaves.
7. Bake with steam: Place the tray in the oven. Quickly pour 1 cup of hot water into the bottom pan and close the oven. Bake for 20–25 minutes until golden and crisp.
8. Cool and serve: Transfer to a wire rack and let cool for at least 15 minutes before slicing.

Recipe Tips

• Why add steam to the oven?
  Steam helps develop a crispy, golden crust—just like a bakery baguette.
• How do I get a better rise?
  Make sure the water is warm (not hot) and the dough rests in a draft-free spot.
• Can I use bread flour instead of all-purpose?
  Yes, bread flour gives more chew and structure but both work well.
• How to make ahead:
  After shaping, refrigerate the loaves overnight and bake the next day.
• Best way to slice:
  Use a serrated bread knife for clean, even slices without crushing the crust.

What To Serve With Baguette Bread

Fresh baguette is endlessly versatile. Serve it with:

• Olive oil and balsamic vinegar
• Cheese and charcuterie
• Soups like French onion or tomato basil
• Classic bruschetta toppings
• Butter and jam for breakfast

How To Store Baguette Bread

Room Temperature: Keep in a paper bag or bread box for up to 2 days.
Freeze: Wrap tightly in plastic and foil. Freeze for up to 2 months. Reheat in a 350°F oven for 10–12 minutes.

Baguette Bread Nutrition Facts

(Estimated per slice, based on 16 slices total)

• Calories: 120
• Carbohydrates: 23g
• Protein: 3g
• Fat: 1g
• Saturated Fat: 0g
• Fiber: 1g
• Sugar: 0g
• Sodium: 180mg

Nutrition information is estimated and may vary based on exact ingredients and baking conditions.

FAQs

Can I skip the steam step?
Steam is key for crusty texture, but you can still bake without it—just expect a softer crust.

What if I don’t have a baguette pan?
A parchment-lined baking sheet works fine. Use rolled dish towels or aluminum foil as dividers if needed.

How long should the final rise be?
Let rise until puffy and slightly springy—about 30–45 minutes.

Can I flavor the dough?
Yes! Add rosemary, garlic, or grated cheese for a twist.

Is this recipe beginner-friendly?
Absolutely. It’s a great entry-level bread recipe with impressive results.

Try More Recipes:

• Ina Garten Sweet Potato Casserole Recipe
• Ina Garten Stuffed Eggplant Recipe
• Ina Garten Vegetable Casserole Recipe