Pain Ordinaire - Homemade French Baguette Recipe

A Treasured French Baguette Recipe with a Story

Let’s discuss another unique recipe to share and introduce to the digital world. Unlike all my other recipes, Pain Ordinaire, also known as French Bread, features a soft, airy, light-textured crumb with a hard, crusty crust and a delightful crackle.

This French bread recipe is particularly special because I discovered the backbone for it in an old Louisiana Cajun cookbook titled Talk About Good! My copy is from the 4th printing in 1969, and I am forever grateful to my mother-in-law for gifting me a couple of these treasured books.

When I first tried the recipe, it didn’t turn out well—by then I already knew the book contained some measurement quirks. After many trials and errors to fine-tune the ratios and techniques, I finally succeeded. Here is my perfected version of Pain Ordinaire French Bread, a traditionally prepared baguette recipe that yields four loaves of crusty, crackling bread.

Freshly baked French baguettes resting on a cooling rack, surrounded by rustic decor elements, create a cozy and inviting culinary scene.

Ingredients

• 850 g bread flour 

• 525 ml of lukewarm water

• 7 g of instant yeast / 10.5 g active dry yeast

• 1 tbsp sugar

• 3 tbsp soft shortening or soft butter or extra-virgin olive oil for richer flavor

• 1 tbsp salt 

• 1 eggs white + 2 tbsp water for brushing loaves before baking

• Corn meal (you will sprinkle a greased cooking pan lightly before placing the loaves in here) 

Execution Steps

1. Activate the Yeast

Combine yeast, lukewarm water, and sugar in a small bowl. Stir and let rest for 10–15 minutes until frothy.

2. Mix and Knead

Gradually add flour from the center outward, mixing as you go. Knead about 10 minutes until the dough becomes smooth and elastic.

3. First Rest

Let the dough rest for 10 minutes, then knead briefly to reshape into a ball.

4. First Proof

Place the dough in a lightly greased bowl, turning to coat all sides. Cover and let proof for 1½–2 hours, or until doubled in size.

💡 Tip: A warm environment speeds the rise. I often set the bowl near a slightly preheated oven with the door cracked open.

5. Divide and Shape

Punch down the dough and then divide into 4 equal pieces. Rest for 10 minutes to relax the gluten.

Roll each piece into a rectangle. Starting from the long side, roll tightly into a log. Pinch the seam, then gently roll on the counter back and forth until it forms a long baguette with tapered “pencil-tip” ends.

6. Final Proof

Place shaped loaves on a greased baking sheet lightly sprinkled with cornmeal. Score diagonally about ⅛ inch deep. Allow to rise, uncovered, for 30–60 minutes.

8. Bake

Preheat oven to 200 °C (400 °F).

• Bake for 20 minutes.

• Brush loaves with an egg-white wash, then bake another 17 minutes, or until deep golden brown.

9. Cool and Store

Let baguettes cool completely before slicing. For long-term freshness, wrap in parchment, then freezer paper, and freeze. To reheat, thaw wrapped in a towel and warm in a 150 °C (300 °F) oven.

And that's it! Super easy french baguettes recipe.

A Bite of French Bread History

Before baguettes became iconic, French bread was round and sourdough-based. Some say the baguette’s slender form was inspired by Viennese loaves brought to France during the Napoleonic Wars; others believe it evolved simply for convenience. By the 19th century, new ovens encouraged experimentation, giving us the crisp, elegant baguette we know today.

Serving Suggestions

Slice these baguettes for cheese boards, pair with hearty soups, or enjoy simply with butter and jam. The crackle of the crust and soft interior make every bite unforgettable.

With Love,

Spread Some Dough Today 💋Follow along on Instagram @spreadsome_doughtoday for more heritage-inspired bakes and behind-the-scenes tips.