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.
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.
- 4 cups all purpose flour
- 1 packet active dry yeast
- 2 tbsp sugar
- 2 tsp salt
- 1.5 cups warm water
- 2 tbsp oil
- 1 Activate the yeastIn 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 doughIn a large bowl, combine flour and salt. Pour in the activated yeast mixture. Stir until a shaggy dough forms.- 3
Knead the doughTransfer 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 risePlace 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 baguettesGently 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 riseCover the shaped loaves with a kitchen towel and let them rise for about 40 minutes, until slightly puffy.- 7
Preheat the ovenPreheat 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 loavesUsing 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 baguettesBake for 20-22 minutes, or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.- 10
Cool before slicingTransfer the baked baguettes to a wire rack and let them cool completely before slicing.NoteMeasure 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.
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