Classic Crusty French Baguettes Recipe
Classic Crusty French Baguettes are traditional artisan breads featuring a crisp golden crust and a soft, airy interior. Made with simple ingredients like bread flour, water, yeast, and salt, these baguettes require a series of gentle folds and rests to develop gluten and flavor before a hot steam-assisted bake produces their characteristic crunchy exterior and delicate crumb.
- Prep Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 4 hours 15 minutes
- Yield: 4 baguettes
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
For the Dough
- 1 cup water
- 1/2 cup lukewarm water
- 2 teaspoons active dry yeast
- 3 1/2 cups bread flour
- 2 teaspoons kosher salt
Instructions
- Activate the Yeast: Pour 1/2 cup lukewarm water into a large bowl and sprinkle the active dry yeast on top. Place the bowl in a warm spot and let it rest for 10-15 minutes until foam and bubbles form, indicating the yeast is activated.
- Mix the Dough: Gently stir in the bread flour and kosher salt. Add the remaining 1 cup of water and mix until combined into a sticky, shaggy dough. Cover the bowl with a towel and let it rest for 45 minutes.
- Fold and Rest the Dough: Wet your hands slightly and perform a stretch-and-fold by lifting one side of the dough and folding it over the top. Rotate the bowl 90 degrees and repeat for all four sides. Flip the dough over, cover, and rest for another 45 minutes. Repeat this folding and resting process three more times, totaling four folds and three hours of resting.
- Shape the Dough: Turn the dough out onto a lightly floured surface and divide it into four equal pieces (use a scale for accuracy if available). Shape each piece into a rectangle and gently stretch the ends. Cover with oiled plastic wrap and let rest for 10 minutes.
- Form the Baguettes: Lightly dust each rectangle with flour. Fold each piece in half lengthwise and flip over so the seam is on the bottom. Roll gently into a 15-inch long log about 1 1/2 inches in diameter, tapering and pinching the ends into points to form the traditional baguette shape.
- Proof the Baguettes: Place the shaped baguettes on a baker’s couche or a large floured tea towel with ridges between each loaf to maintain shape. Cover with oiled plastic wrap and let rest for 30 minutes.
- Preheat Oven and Prepare Steam: Preheat the oven to 450˚F. During the last 10 minutes of proofing, place a pan filled with boiling water on the bottom rack to create steam.
- Prepare for Baking: Transfer the baguettes carefully onto a parchment-lined baking sheet. Spray them lightly with water and dust the tops with a little flour. Score each baguette with 4 to 5 overlapping diagonal slashes about 1/4 inch deep.
- Bake the Baguettes: Place the baking sheet on the center rack of the oven. Spray additional water inside to boost steam. Bake for 16-18 minutes, rotating halfway through, until the baguettes are deep golden brown and sound hollow when tapped on the bottom.
- Cool and Serve: Remove baguettes to a wire rack to cool completely before slicing. Enjoy the fresh, crusty French bread!
Notes
- Make sure the yeast is properly activated; foam and bubbles indicate readiness.
- Wet your hands for folding to prevent dough from sticking instead of using flour.
- Be gentle when shaping to preserve the air bubbles inside the dough.
- Creating steam in the oven is critical for a crusty exterior.
- Do not overbake to keep the bread soft inside while still crisp outside.
