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Freshly baked classic French baguette resting on a wooden table.

Classic French Baguette

A Classic French Baguette has a crisp outside and a soft, chewy inside that smells like a little bit of Paris. This recipe is easy to follow and yields that thin, crackly crust and open crumb everyone loves.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 2 loaves
Course: Bread, Side
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 500 g strong bread flour Use good bread flour for better gluten and a chewier crumb.
  • 325 ml warm water Keep water warm, not hot, to help yeast wake up without killing it.
  • 2 tsp salt
  • 1 tsp active dry yeast

Method
 

Preparation
  1. Mix the flour and salt in a big bowl.
  2. In a small cup, mix the yeast with a little warm water and let it sit for 5 minutes until it foams.
  3. Add the yeast water and the rest of the warm water to the flour. Stir with a spoon until it comes together.
  4. Turn the dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic.
  5. Put the dough in a clean bowl, cover with a damp cloth, and let it rise for 1 to 1 1/2 hours, until it doubles.
Shaping and Rising
  1. Gently deflate the dough and divide it into 2 or 3 equal pieces. Shape each piece into a long baguette, about 12 to 16 inches long.
  2. Place the loaves on a floured couche or a baking tray lined with parchment, cover, and let them rise 45 to 60 minutes until puffy.
Baking
  1. Preheat your oven to 475°F (245°C). Put a metal tray on the bottom rack to make steam.
  2. When the loaves are ready, make 3 to 4 diagonal slashes on each baguette with a sharp knife.
  3. Pour a cup of hot water into the tray at the bottom to create steam and quickly close the oven.
  4. Bake the loaves for 20 to 25 minutes until deep golden and crisp.
  5. Let the baguettes cool on a rack a little before you cut them.

Notes

For a thin, crisp crust, bake with steam for the first 10 minutes. Score the loaves just before baking, and allow cooling before slicing.