Baguettes – recipesshubb

Classic French Baguettes (Crispy Crust, Soft Interior)

Few things compare to the aroma of freshly baked French baguettes coming out of the oven. With their crisp, golden crust and light, chewy interior, baguettes are a timeless staple of French baking and a favorite around the world. While they may look intimidating, making baguettes at home is absolutely achievable with simple ingredients, patience, and the right technique.

This recipe focuses on traditional methods to develop flavor and texture, using a slow rise and steam during baking to create that signature crackly crust. Whether you’re serving them with butter, using them for sandwiches, or pairing them with soup or cheese, homemade baguettes elevate any meal.

Why You’ll Love This Baguette Recipe

Authentic texture with a crisp crust and airy crumb
Made with basic pantry ingredients
No special equipment required
Perfect for sandwiches, bruschetta, or dipping
A rewarding introduction to artisan bread baking

Ingredients

This recipe makes 2 medium baguettes.

3½ cups (440 g) bread flour
1½ teaspoons salt
1 teaspoon sugar
1½ teaspoons instant yeast
1¼ cups (300 ml) warm water (about 105–110°F / 40–43°C)
1 tablespoon olive oil (optional, for slightly softer crumb)

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Baking sheet or baguette pan
Parchment paper
Sharp knife or bread lame
Clean kitchen towel

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine the bread flour, salt, sugar, and yeast. Add the warm water and mix until a rough dough forms. If using olive oil, add it at this stage. The dough should be slightly sticky but manageable.

2. Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. The dough should spring back when gently pressed. Alternatively, knead using a stand mixer with a dough hook for about 6 minutes.

3. First Rise

Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1–1½ hours, or until doubled in size. A slow rise improves flavor, so longer rising at a cooler temperature is fine if you have time.

4. Divide and Rest

Punch down the dough gently and divide it into two equal pieces. Shape each piece loosely into a rectangle, cover, and let rest for 15 minutes. This relaxes the gluten and makes shaping easier.

5. Shape the Baguettes

Working with one piece at a time, flatten the dough slightly into a rectangle. Fold the long edges inward and seal the seam. Roll gently from the center outward to form a long, thin loaf about 12–14 inches long. Repeat with the second piece.

Place the shaped baguettes seam-side down on parchment paper or a baguette pan.

6. Second Rise

Cover the loaves with a towel and let rise for 30–45 minutes, until slightly puffed but not doubled. Over-proofing can cause flat baguettes, so keep an eye on them.

7. Preheat the Oven

Preheat your oven to 475°F (245°C). Place an empty metal pan on the lower rack of the oven to create steam during baking.

8. Score the Dough

Using a sharp knife or bread lame, make 3–4 diagonal slashes across each baguette. This allows the bread to expand properly and gives it a classic appearance.

9. Bake with Steam

Place the baguettes in the oven. Carefully pour 1 cup of hot water into the empty pan to create steam, then quickly close the oven door.

Bake for 22–25 minutes, until the baguettes are deep golden brown and sound hollow when tapped on the bottom.

10. Cool Before Slicing

Transfer the baguettes to a wire rack and allow them to cool for at least 20 minutes before slicing. Cutting too soon can affect the crumb texture.

Tips for Perfect Baguettes

Use bread flour for better structure and chew
Don’t skip the steam—it’s essential for a crisp crust
Keep the dough slightly sticky for a lighter interior
Score confidently and quickly for clean cuts
Let the bread cool fully for best texture

Serving Suggestions

Fresh baguettes are incredibly versatile:

Serve warm with butter or olive oil
Use for sandwiches or panini
Slice and toast for bruschetta or crostini
Pair with cheese boards or soups
Turn day-old baguettes into garlic bread or croutons

Storage

Baguettes are best enjoyed the day they’re baked.

Room temperature: Store loosely wrapped for up to 24 hours
Freezer: Freeze cooled baguettes for up to 2 months

To refresh, warm in a 375°F (190°C) oven for 5–8 minutes.

Final Thoughts

Homemade baguettes bring a bakery-quality experience straight to your kitchen. While they require a bit of time and care, the result is a beautifully crusty loaf with a soft, airy interior that’s worth every step. Once you master this recipe, you’ll never look at store-bought baguettes the same way again.