Crusty French Baguette Recipe
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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.
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 ½-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
Ingredients
- 3 ½ tablespoons (52.5 g) warm water
- 1 ½ teaspoons (4.67 g) active dry yeast*
- 3 ¾ cups (468.75 g) bread flour
- 2 teaspoons (12 g) kosher salt
- 1 ¼ 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 ½-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.
These came out delicious on my first try. I was perplexed by the small size of the loaves, though. Took me a few minutes of research to confirm that your recipe uses about 1/2 the ingredients of others. Would it be wise to only make 2 loaves if I want them a bit larger? Also, I would probably reduce the salt by a bit. I use Morton's Kosher, which is one of the saltiest, and I was afraid the salt may have retarded my yeast bloom.
I've tried this 3 times now. Lovely bread but mine just spread out flattish rather than a typical baguette. Is mixture too wet perhaps? Also what is AP flour? Ive been using french flour.
AP stands for "all-purpose." There are a few reasons why your bread may be falling flat. It could be a problem with the yeast or it could be that you're proofing too long. As soon as the loaves are doubled in size they can go right into the oven. It may take less time than listed if your kitchen is warm. Adding too much liquid could also contribute to the problem. Hope these tips are helpful and you have better luck next time!
i really want to make this recipe, however, I am totally confused about the measurements If I want 12 1/2 inch slices, it's only 1/2 a cup (3.2 oz) of flour, less than a tsp of salt? can someone please help. I would like to be able to make 2-3 loaves. thanks for anyone who can help today
This recipe makes 4 thin loaves, but many commenters before you have made it into 2 thicker loaves. Once they're baked you can cut the slices as thick or as thin as you like. I used 1/2-inch as a guide to provide nutritional info for 1 slice.
Two questions. Can I use sprouted spelt flour instead of bread flour for this?
And is the nutritional facts listed for a whole single baguette? Thanks excited to try this!
Hi there! I have not tested this recipe with any ingredients other than what's listed, so I really can't say. But you may want to skim through the previous comments because another reader may have tried that and offered their experience. The nutritional facts are for one 1/2-inch slice. Good luck!
Just made these today and they are wonderful - perfect crust and crumb. One question - how I can get the crust equally crunchy on the bottom? I have 4 levels in my oven and I baked on the third one. Perhaps move the rack one notch down?
Hey there! Thanks for the recipe, my dough is rising now. Commenting on Jan. 19, 2021 and the video link is broken. It's just text that says RECIPE VIDEO but there's no way to click it. Same with the RECIPE NOTES.
Just wanted to give you a heads up!
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So wonderful. I’ve made it 3 times and still experimenting a bit and taking the advice of others here has been great. Thank you again! I have 2 questions I would appreciate your help on - I looked through the comments and might have missed them if they have been asked already.
First, if I double the recipe, how much yeast do I add? I’ve had recipes in the half where doubling or halving has changed the ratio of yeast.
On that note I wonder if some of the challenge for some folks is automatically putting in a whole packet of yeast instead of measuring out the amount of yeast.
Second, storing them. They don’t last long! But even over a night or 2, do you have some best practices you can share about wrapping/bagging/containers?
Stay safe.
I have tried to make these twice now and I’m not sure why but they came out flat both times. I am using active dry yeast. Maybe someone here knows what I’m doing wrong?? They taste great thought! Just flat.
Sounds like they may have been overproofed. You can put the loaves into the oven as soon as they're doubled in size, even if that happens quicker than estimated on the recipe card. Hope you have better luck next time!
Hello, I made these baguettes for my French Exchange student and she is in heaven. She says she is now transported back to France! And I agree, They are delicious! Thank you so much for the recipe! I’ve looked at the “baguettes” we have here in grocery stores and she is insists that that those are NOT baguettes! ? Glad I happened upon your post.
Hi, please tell, what is the best quality brands of the ingredients you have listed? Brand of flour , yeast, salt, etc. There are so many to choose from I need a bit of help ! Thank you
I'm not new to bread making.. but never attempted the French Baguette. I had a little trouble getting my yeast to proof, so I started over with a new batch and added a teaspoon of sugar to it. Other than that, I followed the recipe to a "T" and the results were perfect. My husband is going to be so thrilled when he comes home from work to these beautiful little loaves. So crispy and crusty and yummy inside! Thanks for making this recipe so 'doable'.
Recipe worked great. My first time making baguettes and they looked a little on the rustic side, but I loved them.
First time making this with all purpose flour and
fleichmans traditional dry yeast. Baked mine for 30min in my oven and they were perfect (too bad we can't share photos ?). They held up nicely being dipped in a Maasdam Emmentaler cheese fondue too for fresh baked bread. This recipe is a keeper . Thank you for sharing.
Great crusty baguette recipe! I am not an experienced baker but was able to make this work out well. My first try was a little dense, but the second time around I nailed it. I made sure to sift the flour through a mesh strainer and then use a whisk to mix the salt and flour together. I also used all the water the second time which I think helped. I didn’t have a scale so I Googled the equivalent measurements. I also only used 1 tsp of salt since I only had regular table salt on hand. I will definitely make this again. Thanks!
I've never found anything close to a Parisian baguette until today. I've tried recipes from many famous bakers who have definitely been to France. I was so sceptical with this recipe but it is easily the best I've tried, and you've never been. Funny old world!
Have been wanting to try baking baguettes for a while. Your recipe & video were appealing. Thank you for your efforts in food blogging. Just taking good food pictures to share with friends can be frustrating!
Tried baking these and they came out quite well even while doing the steps while attending a long video call !
Enjoy baking cakes & breads and had seen recipes with serious kneading & long proofing. So your recipe took way less & delivered excellent results!
Next time, a little more salt for us and maybe two loaves instead of 4. Also, the second proof on the sheet with parchment paper/foil as "boats" to hold the shaped loaves, makes things easier, like many comments below have stated. Altogether, revived pleasant memories of warm French baguettes in Paris 🙂