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Bread Types & Recipes

Baguettes

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Crispy crust, open crumb, and classic French technique at home.

Overview

The baguette is the ultimate test of fundamentals. No enrichment to hide behind. Just flour, water, salt, yeast, and technique. Every step shows — mixing, fermentation, shaping, scoring, and steam. This page covers the full process from poolish to final bake. You'll learn how to build extensibility for an open crumb, how to shape without degassing, and how to score for maximum bloom. Baguettes reward patience and precision. Once you nail the feel of the dough and the timing of each stage, you'll produce bakery-quality loaves from your home oven.

Watch

12 items

Sourdough Hoagie Rolls (Baguette Shaping Technique)

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Bánh Mì Baguette Pre-Shape | Why Bench Rest Matters

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The Secret Life of Loaves — If Bread Could Talk

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How to Make a French Baguette (Live Event, June 13, 2020)

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Early Morning in Henry's Bread Kitchen

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What a Ready Sponge Looks Like | Banh Mi

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Recipes

10 items

Classic Poolish Baguette(opens in a new tab)

Sourdough Baguettes(opens in a new tab)

Vietnamese Banh Mi Baguette(opens in a new tab)

Classic French Batard with Pâte Fermentée(opens in a new tab)

Classic French Bread Baguette(opens in a new tab)

Classic Poolish Baguette(opens in a new tab)

Classic French Bread Baguette(opens in a new tab)

Sourdough Baguettes(opens in a new tab)

Sourdough Vietnamese Bánh Mì(opens in a new tab)

Vietnamese Bánh Mì Baguette(opens in a new tab)

Read

9 items

Mastering the Art of Baguette Baking with Donna May(opens in a new tab)

Baking Great Bread Blog

Vietnamese Banh Mi Baguette(opens in a new tab)

Baking Great Bread Blog

When 20 Bakers Made Vietnamese Baguettes Through a Snowstorm (And What Happened Next)(opens in a new tab)

Baking Great Bread Blog

Sourdough Baguettes(opens in a new tab)

Baking Great Bread Blog

Bánh Mì(opens in a new tab)

Baking Great Bread Blog

Life Is Pain — Baguette, Demi-Baguette, and Pain d'Épi(opens in a new tab)

Baking Great Bread Blog

How Bread Influenced Our Civilization(opens in a new tab)

Baking Great Bread Blog

The Art of Bread Baking(opens in a new tab)

Baking Great Bread Blog

How I Prepare for the Market(opens in a new tab)

Baking Great Bread Blog

Learn

3 items

Shaping & Scoring Hoagie Rolls (Baguette Method)(opens in a new tab)

Bánh Mì & Baguette Shaping Technique(opens in a new tab)

Week 3: Baguettes & Babka(opens in a new tab)

Glossary

6 items

Couche(opens in a new tab)

Poolish(opens in a new tab)

Pâte Fermentée(opens in a new tab)

Ear(opens in a new tab)

Steam(opens in a new tab)

Batard(opens in a new tab)

Related Topics

Keep going

Shaping Technique

Build tension, structure, and confidence in every shape you make.

Scoring Sourdough

Control your oven spring and create beautiful bread art with every slash.

Pre-Ferments

Poolish, biga, and pâte fermentée — boost flavor and structure before you mix.

Henry's Apps for This Topic

Free tools built to take what you're learning here and put it to work in your kitchen.

Recipe Pantry

Your recipes, organized and bake-ready

Save, scale, and adapt every recipe you bake. Built for home bakers who want their pantry in one place.

Open Recipe Pantry

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