Rustic Bread Baguettes

A Cozy Baguette Recipe That Feels Straight from a Countryside Bakery

There’s something magical about homemade bread — the slow ferment, the golden crust, the smell filling your kitchen. These rustic bread baguettes are everything you love about bakery-style bread, made simple with an overnight starter and just a few rounds of gentle stretch and folds.

Whether you’re a first-time bread maker or a weekend baking enthusiast, this recipe is forgiving, flexible, and delivers that perfect crusty exterior with a tender, open crumb.

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Why You’ll Love These Rustic Baguettes:

• Uses a simple overnight starter for deep flavor
• Requires no kneading — just stretch and fold
• Made with pantry staples like all-purpose and bread flour
• Bakes up crusty, golden, and aromatic
• Perfect for toast, sandwiches, or dipping in soup

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Ingredients:

For the Overnight Starter:

• 1/2 cup bread flour
• 1/2 cup all-purpose flour
• 1/2 cup water
• 1/2 tsp instant yeast

For the Dough:

• All of the starter
• 1 cups bread flour
• 1 cups all-purpose flour
• 3/4 cup milk
• 1/4 cup water
• 1 1/4 tsp salt
• 1 tsp instant yeast

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How to Make Rustic Baguettes (Step-by-Step):

1. Make the Starter:
   Mix bread flour, all-purpose flour, water, and a pinch of yeast in a bowl. Cover and let rest overnight at room temperature (8–14 hours).
2. Mix the Dough:
   In a large bowl, combine your overnight starter with the remaining flours, water, yeast, and salt. Mix until no dry bits remain. The dough will be sticky — that’s okay!
3. Stretch and Fold (3x Rounds):
   Cover the dough and let it rest. Every 1.5–2 hours, perform a round of stretch and folds (pulling each side of the dough up and folding over). Repeat 3 times in total.
4. Shape the Baguettes:
   Divide the dough into 2–3 pieces. Gently shape into logs or baguette shapes and place on a lightly floured parchment or cloth.
5. Final Rise:
   Cover and let rest for 45–60 minutes.
6. Bake:
   Preheat oven to 475°F (245°C) with a baking stone or steel inside. Add steam by placing a tray of hot water on the bottom rack. Transfer the shaped dough onto the hot stone and bake 18–22 minutes until golden brown and crisp.

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Tips for the Best Homemade Baguettes:

• Use a combo of bread and all-purpose flour for that chewy yet tender texture.
• Don’t skip the overnight starter — it gives your baguettes flavor depth and texture.
• If your dough feels too sticky, wet your hands slightly when folding.
• Let your baguettes cool before slicing — they continue to steam inside after baking!

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How to Store:

Store at room temperature in a paper bag for up to 2 days or freeze immediately once cooled. To re-crisp, pop into a 350°F oven for 8–10 minutes.

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Bring Bakery Vibes to Your Home Kitchen

Few things are as satisfying as pulling a crusty loaf of bread out of your oven. These rustic baguettes are cozy, comforting, and perfect with a smear of butter, dipped in olive oil, or as the base for your favorite sandwich.

Tag me if you try them — I’d love to see your cozy loaves!