Description
Classic Crusty French Baguettes feature a golden, crunchy crust with a soft, airy interior. This traditional French bread recipe uses simple ingredients and a straightforward baking method to produce authentic artisan-style baguettes perfect for sandwiches or as a side to any meal.
Ingredients
Scale
Main Ingredients
- 3 1/4 cups all-purpose flour (plus more for dusting)
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/4 cups warm water (about 110°F / 45°C)
- Cornmeal for dusting (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.
- Make Dough: In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook for 6–8 minutes.
- 1st Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
- Shape Baguettes: Punch down the dough and divide into 2 or 3 equal portions. Shape each portion into a baguette by flattening slightly and rolling into a long, tight log. Pinch seams closed and taper ends. Place on parchment-lined or cornmeal-dusted baking sheet. Cover loosely and let rise again for 30–45 minutes.
- Preheat Oven & Prepare Steam: Preheat the oven to 450°F (230°C). Place a metal baking pan on the bottom rack during preheating to create steam later.
- Score & Bake: Just before baking, score each loaf with 3–4 diagonal slashes using a sharp knife or lame. Place baguettes in the oven and quickly pour 1 cup of hot water into the preheated pan to generate steam. Close oven door quickly.
- Bake & Cool: Bake for 20–25 minutes until golden brown and crusty. Remove from oven and cool on a wire rack before slicing.
Notes
- For an even crustier texture, spray the loaves with water just before and during the first 5 minutes of baking.
- Baguettes are best enjoyed the same day but can be frozen and reheated later.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
