Here’s a classic, no-fuss recipe for French Baguette Bread — with a crisp golden crust and a soft, chewy inside. This version uses simple ingredients and delivers authentic bakery-style results at home!
🥖 Classic French Baguette
Ingredients (makes 2–3 baguettes):
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3 1/2 cups (440g) all-purpose flour or bread flour
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1 1/2 tsp salt
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2 tsp active dry yeast (or 1 1/2 tsp instant yeast)
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1 1/4 cups (300ml) warm water (about 110°F / 45°C)
Instructions:
1. Activate the yeast (if using active dry):
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Mix yeast with warm water and let sit for 5–10 minutes until foamy.
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If using instant yeast, you can skip this step and mix it directly with the flour.
2. Make the dough:
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In a large bowl or stand mixer, mix flour and salt.
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Add yeast mixture and stir until a shaggy dough forms.
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Knead for about 8–10 minutes by hand or 6–7 minutes in a mixer with dough hook, until smooth and elastic.
3. Let it rise:
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Place dough in a greased bowl, cover with a towel or plastic wrap.
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Let rise in a warm place until doubled in size — 1 to 1.5 hours.
4. Shape the baguettes:
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Punch down the dough and divide into 2 or 3 equal pieces.
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Roll each into a long log (about 12–14 inches long).
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Place on a parchment-lined baking sheet or in a baguette pan.
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Cover and let rise again for about 30–45 minutes.
5. Preheat oven to 450°F (230°C):
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Place a shallow pan of water on the bottom rack (for steam and crust).
6. Score and bake:
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Just before baking, use a sharp knife or lame to make 3–4 diagonal slashes across each loaf.
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Bake for 20–25 minutes, until crust is deep golden and sounds hollow when tapped.
✅ Tips:
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Steam = Crust: Adding steam during the first 10 minutes of baking helps create a traditional crisp crust.
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Want more flavor? Let the dough cold ferment overnight in the fridge, then shape and bake the next day.
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Store at room temperature in a paper bag for 1–2 days, or freeze for longer.
Would you like a sourdough baguette, or a no-knead overnight version too?