There’s something so satisfying about pulling a golden, crusty baguette from your own oven. This classic French baguette has a crisp exterior, a soft and airy center, and that simple, wheaty flavor we all love. Don’t worry I’ll guide you gently through each step so you feel confident from start to finish.
Ingredients
- 3 1/2 cups all-purpose flour (or bread flour for extra chew)
- 1 1/2 tsp salt
- 1 tsp sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/4 cups warm water (about 110°F)
Optional swap: Use bread flour for a slightly chewier crumb.
Steps
- Activate the yeast. In a bowl, stir warm water, sugar, and yeast. Let sit 5 minutes until foamy that’s how you know it’s ready.
- Make the dough. Add flour and salt. Mix until a shaggy dough forms. Don’t worry if it looks rough at first.
- Knead gently. Knead for 8–10 minutes until smooth and elastic. The dough should feel soft, not sticky.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled.
- Shape the baguettes. Divide dough into 2 pieces. Gently shape each into a long loaf, about 12–14 inches.
- Second rise. Place on a parchment-lined pan, cover loosely, and let rise 30 minutes.
- Score and bake. Slash the tops with a sharp knife. Bake at 425°F for 20–25 minutes, until deeply golden.
- Cool slightly. Let cool at least 15 minutes before slicing this helps the crumb set.
Chef’s Tips
- Steam matters: Place a small oven-safe dish of hot water on the lower rack for extra crustiness.
- Don’t rush the rise: A slower rise builds better flavor and texture.
- Sharp scoring: Clean cuts help the baguette expand beautifully in the oven.
Variations
- Garlic baguette: Brush warm bread with garlic butter and parsley.
- Whole wheat baguette: Replace 1 cup flour with whole wheat flour.
- Seeded crust: Sprinkle sesame or poppy seeds on top before baking.