Vegan Traditional French Baguette
The iconic French baguette: famous for its thin, crisp golden crust, airy open crumb, and soft, chewy interior with a deep, yeasty flavour. This 100% vegan version follows authentic baking principles — no eggs, dairy, or animal fats are used at all, as traditional baguettes are naturally plant‑based when made simply with flour, water, yeast, and salt. The result is every bit as crusty, light, and delicious as any classic bakery loaf.
Shared by james
Time
150 min
Serves
6
Difficulty
medium
🛒 Ingredients
- 500 g strong white bread flour (high protein content gives the best crust and structure)
- 370–380 ml cool water.. 7 g (1 sachet) instant dried yeast
- 10 g fine sea salt.. 1 tsp olive oil (only for greasing the bowl)
- Extra flour for dusting
👩🍳 Instructions
- 1
Mix the dough: In a large bowl, stir together flour and yeast. Add salt to one side of the bowl (away from the yeast at first). Pour in most of the water, mixing with your hand or a wooden spoon until a shaggy dough forms — add the rest of the water gradually if needed.
- 2
Knead: Turn the dough onto a clean surface. Stretch and fold for 10–12 minutes until smooth, elastic, and no longer sticky. The dough should be soft but hold its shape well.
- 3
First rise: Lightly oil a clean bowl. Place the dough inside, cover with a damp cloth or cling film, and leave in a warm place for 1.5–2 hours until doubled in size and springy to the touch.
- 4
Shape: Gently deflate the risen dough and divide into 3 equal portions. Flatten each piece into a rough rectangle, then fold the long sides into the centre like an envelope, roll gently, and stretch into a long, thin baguette shape (approx. 35–40 cm long). Place on a floured baking tray or baguette pan, cover loosely, and leave to rise for another 45–60 minutes until puffy and light.
- 5
Preheat & score: Preheat oven to 230 °C (450 °F) — place an empty baking tray at the bottom of the oven to preheat too. Just before baking, use a sharp knife or lame to make 5–6 long, diagonal slashes along the length of each baguette.
- 6
Bake: Slide the tray into the oven, then carefully pour a cup of hot water into the hot tray at the bottom to create steam — this gives the signature crisp crust. Bake for 20–25 minutes until deep golden brown and the loaves sound hollow when tapped on the base.
- 7
Cool: Transfer to a wire rack and let cool completely before slicing — the crust will crisp up fully as they cool.