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.
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

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
How to Make Rustic Baguettes (Step-by-Step):
- 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). - 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! - 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. - 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. - Final Rise:
Cover and let rest for 45–60 minutes. - 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.
Adjust your servings!
- 0.5 cup bread flour (starter)
- 0.5 cup all-purpose flour (starter)
- 0.5 cup water (starter)
- 1/8 tsp instant yeast (starter)
- 1.25 cups bread flour (dough)
- 1.25 cups all-purpose flour (dough)
- 0.75 cup water (dough)
- 1.25 tsp salt
- 0.5 tsp instant yeast (dough)
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!
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.
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!