Crusty French Baguette Recipe
As an amazon associate I earn from qualifying purchases.
Few things compare to the magic of a crusty French Baguette fresh from the oven. With its golden, crackly crust and tender, airy interior, this bread is irresistible served alongside a bowl of hot soup, piled high with sandwich fillings, or torn off piece by piece to enjoy with butter.
The best part? This recipe is made with just four simple ingredients, and most of the work is hands-off. A little patience goes a long way here, and the results are so worth it.
I am over the moon about that crunchy, splintery outer crust. See how it shatters? And the interior- soft, pillowy, and so airy. It’s perfection.
Table of Contents
- Why You’ll Love This Baguette
- Ingredients You’ll Need
- How To Make A Homemade French Baguette
- Classic French Baguette FAQ
- More Homemade Bread Recipes
My family loves a good crusty French baguette. We eat this kind of bread with so many things! It’s so chewy, yeasty, and good. I’ve always been a little afraid to try making it myself. Everything you hear suggests it’s complicated and fussy, and only a French boulanger could ever get it right.
WRONG! Here’s living proof that anyone can make a killer baguette.
Why You’ll Love This Baguette
- Bakery-style at home: You don’t need fancy equipment to get an artisan-quality loaf.
- Simple ingredients: Just flour, water, yeast, and salt.
- Crispy crust, tender crumb: For the perfect balance of crunch and softness.
- Versatile: Enjoy it as a snack, side dish, or as a base for sandwiches.
Ingredients You’ll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.
- Bread flour – Provides the higher protein content needed for that perfect chewy texture and airy interior.
- Kosher salt – Balances flavor and strengthens the gluten structure.
- Active dry yeast – The key to a good rise and light texture. Instant yeast can also be used.
- Water – Warm water helps activate the yeast, while cool water keeps the dough manageable.
- Additional flour – For dusting your work surface and shaping the loaves.
How To Make A Homemade French Baguette
Step 1: Start the Dough
Sprinkle the yeast over the warm water and let it sit until it becomes foamy. This ensures the yeast is active and ready to work.
In a large bowl, combine flour and salt. Make a well in the center and pour in the dissolved yeast. Slowly stir in cool water until you have a shaggy, stiff dough. You may not need all of the water. Cover and let the dough rest for 30 minutes.
Step 2: Fold and Rise
Turn the dough onto a lightly floured surface. Gently press it into a rectangle, then fold the sides into the center and flatten and rotate it. Repeat the process. Place the dough in an oiled bowl, cover it, and let it rise until it has doubled in size (about 1-2 hours).
Step 3: Shape the Loaves
Divide the dough into four equal portions. Shape each into a long, thin loaf, approximately 15 inches long, with tapered ends. Transfer to a parchment-lined baking sheet, cover loosely, and let it rise again until doubled in size (30-45 minutes).
Step 4: Bake with Steam
Preheat your oven to 450°F (230°C). Place a pan of water on the bottom rack to create steam, which helps form that signature crust.
Slash each loaf with a sharp blade, dust lightly with flour, and bake until golden brown and crusty, about 30-40 minutes. The baguettes should sound hollow when tapped.
Helpful Tips and Tricks
- Don’t rush the rise: A slower rise develops more flavor and better texture.
- Use steam: That pan of water in the oven is the secret to a crisp, golden crust.
- Slash with confidence: Clean cuts help the bread expand properly in the oven.
- Cool before slicing: As tempting as it may be, let the loaves rest for at least 10 minutes to allow the crumb to set.
Classic French Baguette FAQ
This type of loaf is infinitely versatile! Slice it into 1/2-inch rounds and it’s perfect as a base for bruschetta or crostini. Or it can be used as a dipper for your favorite party dip. And we love it toasted with garlic butter, for garlic bread. So good with a pasta dinner! Or just tear into it and eat it with a hot bowl of soup. So satisfying!
Baguettes are best when they’re freshly baked, but they’re still pretty darn great after a few days!
To store a French baguette, wrap it loosely and keep it at room temperature for 2 to 3 days. If you notice it’s not as crusty after a while, just pop it in a warm oven (around 170 degrees-ish) for 5-10 minutes, and it should come out good as new.
A fancy French boulanger might not agree with me on this one, but I say go for it!
I do this a lot at my house. When the baguette is still fresh, slice it into thin rounds. I’ll often cut on the diagonal so there is more surface area to spread yummy things on. Then, just slip the baguette slices into a zip-top freezer bag, and into the freezer they all go.
Whenever we want a slice of crusty French bread, we just pull out what we need.
The baguette slices thaw in just a few minutes at room temp. Alternatively, they can be warmed in the oven or toasted. It’s super convenient!
Yes, but the texture won’t be quite as chewy or airy. Bread flour is best.
No. A parchment-lined baking sheet works beautifully for this recipe.
This could be due to inactive yeast, cool rising conditions, or using too little water. Ensure your yeast is fresh and allow the dough plenty of time to rise.
Spritz the loaves with water right before baking, in addition to using a steam pan.
More Homemade Bread Recipes
Crusty French Baguette Recipe
Ingredients
- 3 1/2 tablespoons (52.5 g) warm water
- 1 1/2 teaspoons (4.67 g) active dry yeast*
- 3 3/4 cups (468.75 g) bread flour
- 2 teaspoons (12 g) kosher salt
- 1 1/4 cup (295.74 g) cool water, (you may not need all of the water)
- additional flour,, for dusting
Instructions
- Place the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
- Place the bread flour into a large bowl and stir in the salt.
- Make a well in the center of the flour mixture, and stir in the dissolved yeast.
- Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).
- Cover the bowl with plastic wrap and allow it to rest for 30 minutes.
- Transfer the dough to a lightly floured work surface, gently press it into a rectangle, and fold the short sides into the center. Flatten, turn 90 degrees, and repeat.
- Place the dough in a large oiled bowl, and cover with plastic wrap. Allow it to rise in a warm place until doubled in bulk (about 1 to 2 hours).
- Divide the dough into 4 equal portions, and shape each one into a long loaf (about 15-inches long and 1 1/2-inches in diameter), with pointed ends.
- Place the loaves on a parchment-lined baking sheet, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes).
- Preheat the oven to 450 degrees F, and place a pan of water on the bottom rack.
- Bake the breads until crusty and brown (approx. 30 to 40 minutes). The baguettes should give a hollow sound when tapped.
My first baguette came out delicious! I even used the wrong yeast not realizing that mine was instant and it still was crunchy on the outside and soft and moist on the inside. It didn’t rise as much as it should have but my narrow baguette tasted great. Thank you!!!
What kind of pan did you use to bake the bread on?
A baking sheet, as noted in step 11. It can also be seen in the video. Good luck!
Thanks for this recipe! First time making it and it’s a keeper! Instructions were easy to follow. I have a gas oven so I had to adjust the temperature during baking to keep it at 450F at all times. An oven thermometer helped me a lot. I also used less table salt as one suggested (1.25 tsp) and it was perfect. Definitely not paying for overpriced store bread anymore.
So I changed this recipe a little and it made for delicious baguettes! I added 1 tbsp of honey. I did the folding as instructed and left it out for 1.5hours to let it ride, then I left the dough in the bowl covered in the fridge for 4-5 hours. Took it out and let it sit for another hour to come back to room temperature. Heated the oven to 455°f and cooked baguettes for 10min then dropped the temperature to 425°f, flipped baguettes over and cooked for another 7-10 min. They came out golden- not as crunchy, more soft and airy.
Have made these baguettes a few times now and they are absolutely phenomenal! Super easy to make and taste at least as good as the ones from the local bakery. Make them with quick action yeast and they turn out fab every time!
Can I use fresh yeast for this? What is the conversion rate: dry yeast to fresh yeast?
Video excludes the steam part
ie
size of baking pan. exact amount of water. do u place it in there while the oven is warming do u leave it in there for the entire baking time?
There is no specific amount of water- it’s just to create steam in the oven.
This recipe is straight trash. Hot garbage. Leaves you with skinny bread swords. I’ve made it 10 times and it’s worked twice. This is not the baguette recipe you are looking for. Move along.
My baguette came out bad. It didn’t double in size, the dough was very soft—too soft to move. And it was not crusty at all. Just smooth—so disappointing. Can you make any suggestions?
There is no video in the post, I am trying to see the actual state of the dough and your folding techinc,
If you’re using an ad blocker it will prevent the video from displaying. It’s embedded toward the top of the post, as you scroll it will shrink and move to the upper right corner of the screen. It’s also embedded a second time within the recipe card, just below the list of instructions.
Absolutely delish! It was the perfect crusty baguette!
Bombed. Didn’t rise enough. I think I used too much water so dough was really sticky and moist. Will try again!
Just made this, turned out amazing! Easy recipe to follow. Thank you!
I made these yesterday and my family fell in love! I gave my parents a loaf and this morning my daughter finished off the last of the other three for breakfast. She started begging me to make more at 10:00 this morning. Just pulled the second batch out of the oven and it was even better than the first! Thank you for sharing this recipe!
The baguettes were beyond my expectations! I had 2 problems. I don’t have a scale and figuring ounces of water instead of tablespoons or cups was a pain. Also I must have done something wrong because I only got three loaves. We ate it with soft cheese and jam, French onion soup and a glass of wine for a Parisian picnic. Reminder of college days! Btw I used this recipe because it has the actual ingredients the French government says by law need to be in it.
This recipe is the best I have used so far! Very tasty baguettes. Although my active yeast needs a teaspoon of sugar and whisk before it froths up!