Here’s a classic homemade baguette recipe with a crisp crust and soft, airy inside 🥖
Classic French Baguette (Beginner-Friendly)
Ingredients
- 3½ cups (440 g) all-purpose or bread flour
- 1½ tsp salt
- 1 tsp sugar (optional, helps browning)
- 2 tsp instant yeast
- 1¼ cups (300 ml) warm water (not hot)
Instructions
- Make the Dough
- Mix flour, salt, sugar, and yeast in a bowl.
- Add warm water and mix until a rough dough forms.
- Knead 8–10 minutes by hand (or 5–6 minutes with a mixer) until smooth and elastic.
- First Rise
- Place dough in a lightly oiled bowl.
- Cover and let rise 1–1½ hours, until doubled in size.
- Shape
- Gently deflate dough and divide into 2 or 3 pieces.
- Shape each into a long baguette (about 12–14 inches).
- Place on parchment-lined baking sheet.
- Second Rise
- Cover loosely and let rise 30–45 minutes.
- Preheat oven to 475°F (245°C).
- Place an empty metal pan on the bottom rack (for steam).
- Score & Steam
- Slash the tops 3–4 times with a sharp knife or razor.
- Pour 1 cup hot water into the empty pan right after placing bread in oven (creates steam).
- Bake
- Bake 20–25 minutes until deep golden brown and crusty.
- Cool completely before slicing.
Tips for a Better Baguette
- Crispier crust: Spray oven walls lightly with water during first 5 minutes.
- Chewier texture: Use bread flour instead of all-purpose.
- Flavor boost: Let the first rise happen overnight in the fridge.
- No yeast flavor: Don’t rush the rises.
If you want, I can give you:
- 🥖 No-knead baguette
- 🥖 Sourdough baguette
- 🥖 Same-day fast baguette
- 🥖 Mini baguettes for sandwiches
Just tell me!
