Classic French Baguette Recipe – Crispy Crust & Soft, Fluffy Interior

There is something magical about homemade bread. The aroma that fills the kitchen, the warm, soft crumb, and the crispy crust. I love baking these on days when I have a little extra time. It feels like a rewarding ritual. Making bread from scratch is not just about the final loaf. It’s about slowing down, enjoying the process and savoring the little moments of kitchen joy.

My Approach

Mix and knead the dough
Combine the flour, water, yeast, and salt until a cohesive dough forms. Knead until smooth and elastic to develop gluten structure.

First rise
Let the dough rise until doubled in size, allowing flavor and strength to develop.

Shape the baguettes
Divide the dough and gently shape into long, slender loaves.

Second rise and score
Allow the shaped dough to rise again, then score just before baking to control expansion.

Bake
Bake at high heat until golden brown with a crisp crust.

Print Recipe

Classic French Baguette Recipe – Crispy Crust & Soft, Fluffy Interior

Cooking Method: Baking Courses: Sides

Prep Time 2 hrs Cook Time 22 mins

Servings: 8

Description

Learn how to make authentic French baguettes with a golden, crunchy crust and light, fluffy interior. Simple ingredients, easy steps, and perfect for sandwiches or breakfast.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 cups all purpose flour
• 1 packet active dry yeast
• 2 tbsp sugar
• 2 tsp salt
• 1.5 cups warm water
• 2 tbsp oil

Instructions

1. Activate the yeast

   In a small bowl, combine the warm water and sugar. Sprinkle yeast over the water and let it sit for 5-10 minutes until foamy.

2. Mix the dough

   In a large bowl, combine flour and salt. Pour in the activated yeast mixture. Stir until a shaggy dough forms.

3. Knead the dough

   Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until smooth and elastic. You can also use a stand mixer with a dough hook for 5-6 minutes.

4. First rise

   Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 60-70 minutes, or until doubled in size.

5. Shape the baguettes

   Gently punch down the dough. Divide it into 4 equal portions. Shape each portion into a long thin loaf about 7 inches long. Place on a parchment lined baking sheet.

6. Second rise

   Cover the shaped loaves with a kitchen towel and let them rise for about 40 minutes, until slightly puffy.

7. Preheat the oven

   Preheat oven to 475 degree F. Place a shallow pan of water on the bottom rack to create steam. This helps form a crisp crust.

8. Score the loaves

   Using a sharp knife, make a few diagonal slashes on the top of each loaf. This allows the bread to expand properly while baking.

9. Bake the baguettes

   Bake for 20-22 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.

10. Cool before slicing

    Transfer the baked baguettes to a wire rack and let them cool completely before slicing.

Note

Measure accurately. Baguette dough is sensitive to ratios. For best results, measure ingredients carefully.

Do not rush the rises. The dough should feel light and airy before baking.

Keywords: French baguette recipe, homemade French baguette, soft and airy baguette