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.
I made this baguette and turned out great, except I will reduce the salt by at least 1/3. Can I make it, say 2.5 inches in diameter. Will it be as crusty?
If you're making it larger or smaller than directed, the bake time may need to be adjusted slightly. Good luck!
Really delicious and crunchy, would agree that they are too salty for everyday but delicious as a side. Maybe reduce salt to 1 or 1.5 for everyday bread. Great texture
Can’t Wait to try. My question is instead of baking on a sheet can you use the mesh bread pans?
I haven't tried it myself, but I can't imagine why it wouldn't work. Good luck!
So simple and delicious!! Everything came out really well, thank you!!
Can I freeze these bread baguettes
Please read what I wrote under the heading "Can you freeze a baguette."
Can I add spices (such as everything bagel seasoning) onto the baguettes before baking?
Can't imagine any reason why not!
What happened to the video?
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just made these, and they are fantastic!!! Easy prep and crispy, perfect results!!
Turned out beautifully, but it came out a little salty for my liking so if you don’t want a a lot of salt cut back a little from the written amount. Other than that it was wonderful, thanks for the recipe.
Made these for a French family member, who said it was the best bread he had eaten outside of France, so thanks for the great recipe!
Excellent recipe - works a treat and produces beautiful bread. In my last batch used 25% Wholemeal strong flour and 75% White strong flour - no change in other ingredients - the result was exceptionally tasty. As others have found, cooking time quite a lot less than that suggested - in my oven (fan) takes about 20 minutes at 210 deg C. Thank you for the recipe.
Made the baguettes today and they have turned out really well, much better than any other attempt I've made in the past. Thanks for the recipe.
Thank you for sharing this recipe, Allie.
First time to try it. It was crunchy on the outside but dense inside, not airy. Should I have proofed it longer, like hours? Proofing time was 1.5 hours for the first proof.
It depends on the temp in your kitchen. If it was cold, then maybe. But if it was warm it's possible it overproofed. I'm so sorry you had trouble- unfortunately it's not an exact science!
I’ve used this recipe a few times and it’s just amazing. I didn’t stress about the 1.75 ounces of water I just eyed it up and made sure it was a smidge under the 2 oz mark. It’s worked great every time. Thanks for the video too it really is a fabulous aid!
The baguettes are really good, but they are small. When I shape them to the 14-15 inches, they don't rise anymore on the couche and don't rise much more in the oven. Little tiny baguettes. What am I doing wrong? Should I do a few more folds and tucks?
Before you read this, I'm in no way implying anyone but me did anything wrong! I just wanted to share a warning from one dumb, inexperienced baker to anyone else that might benefit from my mistake. If the pan of water is boiling and the oven is full of steam, BE CAREFUL! when opening the door. I got burned pretty badly on my face and hands just leaning in like the big doof that I am. I wish I could share a pic. I'm fine and it is funny now but I wouldn't recommend it! ?