Ina Garten–Inspired Baguette

Love the idea of warm, crusty French bread at home? This Ina Garten–style baguette is a simplified take on the classic French recipe. With a golden crust and soft, chewy interior, it’s ideal for toast, crostini, sandwiches, or serving alongside soups and salads. It requires minimal ingredients and just a bit of patience for perfect results.

What Is Ina Garten–Style Baguette?

While Ina herself prefers to source great bread from quality bakeries, this recipe captures the same rustic simplicity and elegant results she’s known for. It uses basic pantry ingredients—flour, water, yeast, and salt—and relies on a slow rise and hot bake for artisan-like bread that feels French café–worthy.

Other Popular Ina Garten Recipes

• Ina Garten’s Orzo with Roasted Vegetables
• Ina Garten Kielbasa with Mustard Dip
• Ina Garten’s German Chocolate Cupcakes
• Ina Garten’s Szechuan Noodles

Reasons to Try Ina Garten–Inspired Baguette

• Uses basic pantry ingredients – No fancy tools or techniques
• Crusty and golden outside – Just like a bakery baguette
• Soft, airy interior – Perfect for spreads or dipping
• No stand mixer required – Hand-mix and fold method
• Impresses with minimal effort – Looks and tastes artisanal
• Perfect for Ina’s dips and tartines – Like sun-dried tomato dip or egg salad tartines
• Freezes well – Bake ahead and reheat as needed

Ingredients Needed to Make Ina Garten–Inspired Baguette

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

Instructions to Prepare Ina Garten–Inspired Baguette

Step 1: Activate the Yeast

In a large bowl, dissolve the yeast in the warm water. Let it sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

Add the flour and salt to the yeast mixture. Stir with a wooden spoon or dough scraper until it forms a shaggy dough. Cover the bowl with a damp towel and let it rest for 30 minutes.

Step 3: Knead and Rise

Knead the dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise for 1½ to 2 hours, or until doubled in size.

Step 4: Shape the Baguettes

Punch down the dough and divide into two equal pieces. Gently flatten each piece into a rectangle, then roll tightly into a log. Pinch the seams and taper the ends to form traditional baguette shapes.

Step 5: Second Rise

Place shaped loaves on a parchment-lined baking sheet dusted with cornmeal or flour. Cover loosely and let rise for 30–45 minutes.

Step 6: Prepare to Bake

Preheat oven to 450°F (230°C). Place an empty metal pan on the lower rack (for steam). Slash the tops of each baguette with a sharp knife or lame.

Step 7: Bake the Baguettes

Place the baking tray in the oven. Pour 1 cup of hot water into the bottom pan to create steam and close the oven door quickly. Bake for 20–25 minutes until deeply golden and crusty.

Step 8: Cool and Serve

Let the baguettes cool on a wire rack for at least 15 minutes before slicing.

What to Serve With Homemade Baguette

• Ina’s egg salad tartines – Spread onto toasted slices
• Sun-dried tomato or spinach dips – Ideal dipping partner
• Buttered toast with jam – Perfect breakfast side
• Herbed olive oil or balsamic dip – A simple appetizer
• French cheese platter – Brie, Camembert, or goat cheese
• Roasted tomato soup – Classic comfort pairing
• Open-faced sandwiches – With smoked salmon or avocado

Expert Tips for Mastering the Ina Garten–Inspired Baguette

• Use fresh yeast – If it doesn’t foam, start over
• Steam is key – Creates that shiny, crisp crust
• Don’t skip resting the dough – It improves texture
• Use a baking stone if available – For extra crustiness
• Slash with confidence – Let the dough expand while baking
• Resist slicing too soon – Bread finishes cooking as it cools
• Freeze extras – Wrap tightly in foil and freeze for up to 2 months

Variations of the Ina Garten–Inspired Baguette

• Add herbs to the dough – Rosemary, thyme, or basil
• Mix in chopped olives or sun-dried tomatoes – For a Mediterranean twist
• Use whole wheat flour – Replace up to 1 cup for added fiber
• Brush with garlic butter before baking – Adds flavor and aroma
• Sprinkle with sesame or poppy seeds – For a decorative crust
• Make mini baguettes – Great for sliders or crostini
• Form into a boule (round loaf) – For rustic presentation

How to Store Ina Garten–Inspired Baguette Leftovers

• Cool completely before storing – To prevent moisture buildup
• Wrap in foil or a paper bag – Keeps crust from going soggy
• Best eaten within 2 days – Freshest texture
• Freeze wrapped tightly – Up to 2 months
• Avoid plastic wrap – Makes the crust soft
• Label and date frozen loaves – For easy tracking
• Reheat in oven at 350°F – 8–10 minutes for a crisp crust

How Do I Reheat Homemade Baguette?

• Oven method: Bake at 350°F for 8–10 minutes until warmed
• Toaster oven: Great for individual slices
• Microwave (not ideal for crust): Wrap in a damp towel for 15 seconds
• For frozen loaves: Thaw first, then reheat in the oven
• Slice and toast – For crunchy garlic bread or bruschetta
• Reheat before serving with dips – Makes the texture perfect again
• Avoid reheating more than once – Preserves best texture and flavor

Nutritional Value (per slice, approx. 12 slices per loaf)

• Calories: 140
• Carbohydrates: 27g
• Protein: 4g
• Fat: 1g
• Fiber: 1g
• Sodium: 150mg

FAQs

Can I make Ina Garten–style baguette without a stand mixer?

Yes, this recipe is designed for hand-mixing. You only need a bowl, spoon, and your hands for kneading—no special equipment required.

What type of flour works best for homemade baguettes?

All-purpose flour works well for a softer crumb, but bread flour will give a slightly chewier, more bakery-style texture.

Why do I need to add steam while baking baguettes?

Adding steam helps create a crisp, golden crust by keeping the surface moist during the initial baking stage, allowing the dough to fully expand.

Can I freeze the baguette dough for later use?

Yes, shape the dough after its first rise, wrap it tightly, and freeze. Thaw in the fridge overnight, let rise at room temperature, then bake as usual.

Final Words

This Ina Garten–inspired baguette gives you that French bakery feeling right at home. With its golden crust, soft interior, and versatile flavor, it’s perfect for everything from breakfast toast to elegant appetizers. Even though Ina might pick hers up from a local shop, this homemade version is simple, satisfying, and worth every bite.

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