French Thin Baguette (Ficelle)

Name: French Thin Baguette (Ficelle)
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: France
Ingredients: 3 1/4 cups (400 g) bread flour, plus extra for dusting; 1 cup plus 3 tablespoons (285 ml) cool water; 1 1/2 teaspoons (5 g) instant yeast; 1 3/4 teaspoons (10 g) fine sea salt; 1 cup (240 ml) boiling water, for the steam pan

Ficelle Say it: fee-SEL

By the Passport Plate editors. Published November 8, 2026.

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Ficelle is the slender French baguette found in boulangeries across France, often alongside the classic baguette. The name means 'string,' a nod to its thin, elongated shape. Made from a lean dough of flour, water, yeast, and salt, it bakes into a crisp, crackling crust around an airy, slightly chewy crumb. Ficelles are everyday bread, eaten with butter, cheese, charcuterie, or simply to mop up sauces at the table. Their smaller size makes them practical for home ovens.

French Thin Baguette (Ficelle)

Ficelle

Pronounced fee-SEL

Serves: 4
Prep: 35 min
Cook: 20 min
Total: 55 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains gluten. Check labels on packaged ingredients.

Ingredients

4 servings

Dough

3 1/4 cups (400 g)400 g (3 1/4 cups) bread flour, plus extra for dusting
1 cup plus 3 tablespoons (285 ml)285 ml (1 cup plus 3 tablespoons) cool water
1 1/2 teaspoons (5 g)5 g (1 1/2 teaspoons) instant yeast
1 3/4 teaspoons (10 g)10 g (1 3/4 teaspoons) fine sea salt

For baking

1 cup (240 ml)240 ml (1 cup) boiling water, for the steam pan

Method

Whisk the bread flour and salt in a large bowl. Stir the yeast into the cool water until dissolved, then pour the yeast water into the flour. Mix with a hand or wooden spoon until no dry flour remains.
Cover and rest for 20 minutes, then knead in the bowl or on a lightly floured counter for 8-10 minutes, until the dough is smooth, elastic, and only slightly tacky; it should stretch thin enough to show light through it.
Shape into a ball, cover, and let rise at room temperature for 60-90 minutes, until doubled in size. After 30 minutes, stretch one side of the dough up and fold it over the center, turn the bowl, and repeat around the dough once.
Turn the dough onto a lightly floured counter and divide into 4 equal pieces, about 6 oz (170 g) each. Shape each into a loose oval and rest, covered, for 15 minutes.
Shape each oval into a thin log about 14-16 inches (35-40 cm) long, pressing out large air bubbles and tapering the ends. Place seam side down on a floured linen couche or parchment-lined baking sheet, leaving space between them.
Cover and proof for 30-40 minutes, until puffy and a light finger dent springs back slowly. Meanwhile, preheat the oven to 475°F (245°C) with a baking stone or steel and a shallow metal pan on the bottom rack for at least 30 minutes.
Dust the loaves lightly with flour and score each with 3-4 shallow diagonal slashes using a lame or sharp knife. Slide them onto the hot stone or keep them on parchment on the hot baking sheet.
Put the loaves in the oven, pour the boiling water into the shallow pan, and close the door. Bake for 12 minutes, then remove the steam pan, lower the oven to 450°F (230°C), and bake 6-8 minutes more, until deep golden and the crust sounds hollow when tapped.
Transfer to a wire rack and cool for at least 20 minutes before eating; the crust will crisp as it cools.

Regional variants

For a classic baguette, divide the dough into 3 pieces and shape each about 20-22 inches (50-55 cm) long, then bake a few minutes longer. For small rolls, divide into 8 pieces and reduce the bake to 12-15 minutes.

Cook's notes

Weigh the flour and water for consistent hydration; too much extra flour makes the ficelles tight and bready.
A hot stone and initial steam are what give the thin loaves their crackling crust.
Do not skip the 20-minute rest after mixing; it makes the dough easier to shape.

Serve with

Butter, cheese, charcuterie, or soup; dry white wine.

Make ahead and storage

Best the day it is baked. Wrap cooled ficelles in paper and refresh at 350°F (175°C) for 5 minutes; freeze for up to 1 month.

French Thin Baguette (Ficelle)