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.
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 have made this recipe a few times and it has become my favorite baguette recipe by far. Great flavor and crust. Easy to follow instructions that are forgiving as well.
Thank you so much for the positive feedback!
This was DELICIOUS! Thank you!
My pleasure! I'm very happy you enjoyed.
Way to much salt if you use this recipe don't use as much salt. you should probably just use 1/2 teaspoons at the most. if you use all-purpose flour try using 2 teaspoons yeast.
Thanks for sharing your opinion. Lots of positive reviews on this recipe from other readers, but everyone's taste is different.
Can this be proofed one the fridge over night? If so Which Proof is recommended for the fridge the first or second?
Hey Sarah! If you're looking to do an overnight version, I'd recommend refrigerating the loaves after the shaping step (step 8 of the directions). The next day (or up to 48 hours later), allow them to come to room temperature and then rise to double their volume. Then you can bake them off as the recipe directs. Good luck!
I’m sure I made a few little mistakes, but nonetheless my loves came out gorgeous and delicious! I’m actually pretty proud and thrilled. Thanks for the easy straightforward recipe, this is a keeper.
You're so welcome, Debbie. I'm thrilled that you were happy with it.
Took it out at less than 30 minutes because it was already burnt. Thanks.
It's very confusing that this recipe uses ounces for both dry and wet ingredients.
You're welcome?? I'm only sharing what worked for me, if your oven is different than mine that is not something that I have any control over. The recipe says to bake until crusty and brown, and then gives an approximate time.
Maybe keep an eye on them as they bake to make sure they're not burning? 232 comments from other readers who have made it this way without a problem. ??
This was my first attempt at making bread and I'm honestly so impressed!
I'm a very average baker and so everything I bake for my family is just very 'eh' but this bread, my family practically inhaled it!
Definitely worth leaving them the full 2 hours because the first lot I made came out quite ciabatta - wish but the second ones were perfect
Cannot fault the recipe at all
Thank you so much Frances! I'm so glad you and your family enjoyed!
Made this recipe twice.
First time, did the 4 loaves, the diameter was a bit too small. The inside texture was great: big holes like the picture.
Second time, did 2 loaves. Diameter good, but the inside texture was very "close"; kinda like storebought bread.
Same yeast, let the second batch rise a bit longer. Baking at sea level.
Any thoughts on how to get the bigger loaf with the texture of the smaller?
Hey Mary! Thanks so much for your feedback and for all the specific info. I'm thinking your second batch may have proofed too long. Overproofed bread will often reach its height and then start to collapse back down on itself. It seems possible that this may have been what happened to you. I hope that's helpful and you have better luck the next time!
Loved the ease of this recipe, but had some problems. The loaves turned out absolutely beautiful and while their centers were delicious, the crust was as hard as a rock! They'd also flattened a bit during that last proof... What can I do??
So sorry to hear that Soph! I think you may have given them a little too much time to rise. A lot of times as bread rises, it will reach its height and then start to collapse back down on itself. You need to start baking it right at that perfect moment where it's doubled in volume. For this recipe, this usually happens right around the 30- to 45-minute mark, but that can vary based on certain factors like how warm it is in your kitchen. So you need to watch carefully. I hope this is useful info and you have better luck the next time you try!
Fantastic! I’ve made this 3 times now. My French hubby is crazy for this bread. Me, too. That crust! Made exactly as written, although I have been experimenting with bread flour, high gluten, and AP flour. So far I like King Arthur bread flour the best.
That's great to know Lisa! Thanks so much for the excellent feedback and for the 5-star review!
How long should the oven be preheating for?
Until it reaches 450 degrees F. Good luck!
Can I use all-purpose flour?
That should work ok in a pinch! Good luck!
I really enjoyed this recipe! Bread was good and it was easy to follow. My dough did stick to the floured towels so I won’t do that again, and my oven is a bit warmer towards the top so adding a pan to the bottom meant I got slightly burnt loaves with the bread closer to the top. Will make sure to lower cook time to 25-27M next time!
Taking 2 of them to drop on a neighbors porch today since we have stay home orders. Thank you!
You're welcome! I'm glad the recipe worked well for the most part. Very nice of you to share with your neighbors!
This recipe came out amazing! Wouldn’t change a thing!
So happy to hear it! Thanks for the awesome review!
My first ever homemade bread! It was so good. Never knew it was so simple. Thank you so much for the recipe.
You're so welcome! I'm so happy you enjoyed and bravo!
I can't seem to find the video. There is no link on the card, it just says "Recipe Video" with no link.
Is it possible you are using an ad blocker and that is blocking the video?