Baguette

Make classic, crusty French baguettes at home with this simple recipe! With just a few basic ingredients, you’ll get soft, airy bread inside with a golden, crackly crust. Perfect for sandwiches, appetizers, or enjoying fresh out of the oven.

Ingredients

3 1/4 cups all-purpose flour
1 1/4 cups warm water (110°F)
2 1/4 tsp (1 packet) active dry yeast
1 1/2 tsp salt
1 tsp sugar

Instructions

Activate the Yeast: In a large bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
Mix the Dough: Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
Knead: Transfer the dough to a floured surface and knead for 8-10 minutes, or use a stand mixer with a dough hook for 5 minutes, until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
Shape the Baguettes: Punch down the dough and divide into two equal pieces. Roll each piece into a 12-14 inch log with tapered ends. Place on a parchment-lined baking sheet.
Second Rise: Cover with a towel and let rise for 30 minutes. Preheat the oven to 450°F (230°C) and place an oven-safe dish of water on the bottom rack.
Score and Bake: Use a sharp knife or lame to make 3-4 diagonal slashes on the top of each baguette. Bake for 20-25 minutes until golden brown and crusty.
Cool: Allow the baguettes to cool on a wire rack before slicing.

Tips for Perfect Baguettes

Steam for the crust: The water dish creates steam, resulting in the signature crackly crust.
Don’t skip scoring: The slashes allow the bread to expand and cook evenly.
Use bread flour for a chewier texture: All-purpose works fine, but bread flour creates a heartier loaf.