How to Make Flûte Bread: A Classic French Baguette Variation

 

--- published by foodie Parmod.

Introduction: What Is Flûte Bread?

Flûte bread is a longer and slightly thicker version of the traditional French baguette. Known for its crisp golden crust, airy crumb, and light chew, the flûte is a staple in French bakeries and often served with cheese, soups, or simply enjoyed with butter.

This blog post will guide you through how to make flûte bread at home using British ingredients and methods. It’s perfect for anyone who loves authentic European baking and wants to recreate the flavours of a French boulangerie in their own kitchen.

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Ingredients (Makes 2 Flûtes)

500g strong white bread flour

10g sea salt

7g fast-action dried yeast

325ml lukewarm water

A little olive oil (for greasing)

Extra flour for dusting

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Equipment Needed

Large mixing bowl

Dough scraper or spatula

Clean tea towel or cling film

Baking tray or baguette mould

Sharp knife or bread lame (for scoring)

Oven tray with water (for steam)

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Step-by-Step Instructions: How to Make Flûte Bread

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Step 1: Mix the Dough

In a large mixing bowl, combine the flour and salt on one side and the yeast on the other. Pour in the lukewarm water and mix with your hands or a dough scraper until a rough dough forms.

Turn the dough out onto a lightly floured surface and knead for 10–12 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6–8 minutes.

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Step 2: First Rise

Lightly oil a clean bowl and place the dough inside. Cover with a tea towel or cling film and leave to prove for 1 to 1.5 hours, or until doubled in size.

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Step 3: Shape the Flûtes

Once the dough has risen, gently deflate it and divide it into two equal pieces. Shape each into a rough rectangle, then roll tightly into a long log, about 35–40cm in length.

Taper the ends slightly with your hands to create the signature flûte shape. Place the shaped loaves onto a floured baking tray or into a baguette mould.

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Step 4: Second Rise

Loosely cover the loaves with a floured tea towel and let them rise again for 30–45 minutes, until slightly puffy but not over-proofed.

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Step 5: Preheat and Steam

Preheat your oven to 230°C (210°C fan) / Gas Mark 8. Place a shallow tray of water at the bottom of the oven to create steam—this helps achieve a crusty exterior.

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Step 6: Score and Bake

Just before baking, use a sharp knife or bread lame to slash the top of each flûte 3–4 times diagonally. This allows the bread to expand properly.

Bake in the preheated oven for 20–25 minutes, or until the loaves are golden brown and sound hollow when tapped on the base.

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Step 7: Cool and Serve

Transfer the flûte bread to a wire rack and allow to cool completely before slicing. Serve with butter, cheese, or as part of a charcuterie board.

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Tips for Perfect Flûte Bread

Use strong bread flour for a better rise and texture.

Create steam in the oven to achieve a crispy, bakery-style crust.

Don’t skip the second rise—it improves the flavour and structure.

Score with confidence—a deep, quick slash allows for better oven spring.

Cool completely before slicing to retain the structure and crust.

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Serving Suggestions

With brie or camembert for a traditional French snack

Toasted and topped with avocado or smoked salmon

As a side to soups, stews, or salads

Simply dipped in olive oil and balsamic vinegar

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Storage Advice

Best eaten fresh on the day of baking

Store in a paper bag or bread bin for up to 2 days

Reheat in the oven at 160°C for 5–7 minutes to restore crispness

Freeze once cooled: wrap tightly in foil or cling film and freeze for up to 1 month

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How to make flûte bread

French flûte bread recipe

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Artisan bread recipe UK

Crusty flûte bread at home

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Learn how to make flûte bread, the French cousin of the baguette, with this easy British-style recipe. Crisp crust, airy texture—perfect for sandwiches or snacking.

--- write ✍️ by foodie Parmod.

Conclusion

Mastering how to make flûte bread is a rewarding experience that brings the charm of a French bakery right into your kitchen. With a few basic ingredients and techniques, you’ll enjoy artisan-quality loaves that impress at any meal. Try it once, and you’ll be baking it again and again.