Classic French Baguette

There's something utterly magnificent about the humble French baguette - that perfect combination of crisp, crackling crust and tender, airy crumb that simply cannot be matched by anything from a supermarket shelf.

What I adore most about this recipe is how it transforms just four basic ingredients into something truly delish. Whether served alongside a hearty bowl of soup, used for a proper sandwich, or simply torn apart and enjoyed with good butter, a homemade baguette elevates any meal to something special.

What makes these special?

The magic of a proper French baguette lies in its textures. The crust should shatter satisfyingly when broken, revealing an inner crumb that's light, airy and perfectly chewy. This recipe achieves exactly that balance through careful technique and patience.

Unlike shop-bought versions that often contain preservatives and dough improvers, these baguettes rely on good flour, proper fermentation, and the steam-baking method that professional bakers use. The result is a baguette with authentic flavour and that distinctive open crumb structure that's the hallmark of a proper French loaf.

Ingredients

For the dough:

• 500g plain (all-purpose) flour
• 10g salt
• 7g active dry yeast (one standard packet)
• 300ml lukewarm water
• 1 teaspoon sugar (optional, helps with yeast activation)
• 1 tablespoon olive oil (optional, for a slightly softer texture)

Ingredient Notes: The quality of your flour matters tremendously here - while standard plain (all-purpose) flour works perfectly well, look for one with a protein content of around 11-12% for the best results. The water should be warm but not hot - approximately 37°C or just warm to the touch. If it's too hot, you'll kill the yeast; too cold and it won't activate properly.

Equipment you'll need

• Large mixing bowl
• Wooden spoon
• Clean tea towel or cling film
• Baking sheet or baguette pan
• Parchment paper
• Sharp knife or bread lame (for scoring)
• Small baking dish (for creating steam)
• Wire cooling rack

Step-by-step instructions

Preparing the Dough

1. Wake up your yeast: Pour your lukewarm water into a small bowl and stir in the optional teaspoon of sugar until dissolved. Sprinkle the yeast over the surface and leave it undisturbed for 5-10 minutes. Be patient - you're looking for it to become frothy and active, which tells you your yeast is alive and well.
2. Combine dry ingredients: While waiting for your yeast, whisk together the flour and salt in a large mixing bowl. This even distribution of salt is crucial, as direct contact between salt and yeast can inhibit the yeast's activity.
3. Form your dough: Once your yeast is frothy, create a well in the centre of your flour mixture and pour in the yeast liquid. If using the optional olive oil, add it now. Mix everything with a wooden spoon until it forms a shaggy dough, then use your hands to bring it together into a rough ball.

Developing the Dough

4. Knead thoroughly: Turn your dough out onto a lightly floured work surface. Using the heels of your hands, push the dough away from you, then fold it back on itself. Rotate a quarter turn and repeat. Continue this rhythmic kneading for 8-10 minutes until the dough becomes smooth, and elastic and springs back when gently poked. The dough should still feel slightly tacky but not sticky.
5. First rise - patience required: Shape your dough into a ball and place it in a lightly oiled bowl. Cover with a damp tea towel or cling film. Find the warmest spot in your kitchen (around 24-27°C is ideal) and allow the dough to rise until doubled in size, approximately 1-2 hours depending on the ambient temperature.

Shaping and Final Rise

6. Release the air: Once doubled, gently punch down the dough to release excess carbon dioxide. Turn it out onto a lightly floured surface and divide it into two equal portions using a sharp knife or dough scraper.
7. Shape with purpose: Working with one piece at a time, flatten the dough into a rough rectangle. Fold the top third down to the centre, then the bottom third up, like folding a letter. Pinch the seam to seal, then roll the dough under your palms into a baguette shape, approximately 35-40cm long, with slightly tapered ends. The key is gentle but confident handling to preserve the air bubbles while creating tension in the outer skin.
8. Second rise - building character: Transfer your shaped baguettes to a baking sheet lined with parchment paper or a dedicated baguette pan if you have one. Cover loosely with a tea towel and allow to rise for 30-45 minutes, until noticeably puffed but not quite doubled in size.

Baking to Perfection

9. Create a proper baking environment: While the dough completes its second rise, preheat your oven to a scorching 245°C. Place an empty baking dish on the bottom shelf - this will be for creating steam.
10. Score with confidence: Just before baking, use a very sharp knife, razor blade or bread lame to make 3-4 diagonal slashes across the top of each baguette. Cut about 1cm deep at a 45-degree angle. These aren't merely decorative - they control how the bread expands in the oven.
11. The steam trick: Place your baguettes in the oven and immediately pour about 120ml of hot water into the empty baking dish to create steam. Quickly close the oven door to trap the steam inside. This steam is crucial for developing that classic crisp crust.
12. Bake with care: Bake for 20-25 minutes, rotating the tray halfway through if your oven has hot spots. The baguettes should be deeply golden and should sound hollow when tapped on the bottom.
13. The cooling phase: Transfer your freshly baked baguettes to a wire rack immediately. As tempting as it is to tear them straight away, allow them to cool for at least 20 minutes. This resting period allows the crumb structure to be set properly.

Tips and variations

• Hydration matters: This dough sits at around 60% hydration (water-to-flour ratio), which makes it manageable for beginners. As you gain confidence, you might try increasing the water slightly for an even more open crumb.
• Temperature control: Dough rises faster in warm environments and slower in cool ones. On a hot summer day, your first rise might only take 45 minutes, while in winter it could take over 2 hours. Watch the dough, not the clock.
• The windowpane test: To check if you've kneaded enough, take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to see light through without tearing, you've developed enough gluten.

Cooking methods

• Overnight rise option: For deeper flavour, you can refrigerate the dough after the first rise for up to 24 hours. Shape the cold dough straight from the fridge, then allow extra time for the second rise.
• Alternative steam methods: If you don't have a suitable dish for creating steam, you can spray the oven walls with water from a clean spray bottle when you first put the bread in. Alternatively, place ice cubes in a heavy-duty pan on the oven floor.

Flavour variations

• Whole wheat blend: Replace up to 100g of the white flour with whole wheat flour for a nuttier flavour and more rustic texture. You may need to add an extra tablespoon of water.
• Seeded crust: After scoring and just before baking, brush the tops with water and sprinkle with sesame seeds or poppy seeds.
• Herbed variation: Fold 2 tablespoons of finely chopped fresh herbs like rosemary or thyme into the dough during the initial mixing.

Serving suggestions

Side accompaniments

• Classic French: Serve with high-quality salted butter and a selection of artisanal cheeses for an authentic experience.
• Mediterranean style: Offer alongside good olive oil mixed with a splash of balsamic vinegar for dipping.
• Bruschetta base: Slice on the diagonal, toast lightly, rub with garlic and top with diced tomatoes dressed with olive oil, basil and salt.

Drink Pairings

• Wine: A crisp white such as Sancerre or Chablis complements the bread's subtle flavours beautifully.
• For lunch: A robust French press coffee creates a perfect balance.
• Non-alcoholic: Sparkling water with a slice of lemon refreshes the palate between bites.

Storage

Room temperature

• Baguettes are at their absolute best on the day they're baked. Store any leftovers in a paper bag at room temperature for up to 24 hours.
• To refresh the day-old baguette, sprinkle it lightly with water and heat in a 180°C oven for 5-7 minutes.

Freezing

• For longer storage, allow baguettes to cool completely, then wrap tightly in cling film followed by aluminium foil before freezing for up to 1 month.
• Thaw frozen baguettes at room temperature for 2-3 hours, then refresh in a hot oven as above.

Dietary Variations

Lower-sodium option

• Reduce the salt to 5g for a lower-sodium version. Consider adding herbs or garlic to compensate for the reduced saltiness.

Common Mistakes to Avoid

• Killing the yeast: Water that's too hot will destroy your yeast before it can work its magic. Aim for comfortably warm, not hot.
• Over-flouring: Adding too much flour during kneading creates dense, dry baguettes. The dough should remain somewhat tacky.
• Rushed rising: Giving your dough adequate time to rise develops flavour and structure. Patience is truly rewarded here.
• Forgetting to score: Those signature slashes aren't just decorative—they allow the bread to expand properly in the oven.
• Skipping the steam: Without steam, your crust won't develop that characteristic crispness. Don't skip this crucial step.

Troubleshooting

Issue: My baguettes are dense and heavy

Solution: This usually indicates either insufficient kneading (the gluten wasn't developed enough) or insufficient rising time. Next time, knead until the dough passes the windowpane test and ensure it truly doubles during the first rise.

Issue: The crust isn't crispy enough

Solution: Ensure you're creating enough steam in the oven and that your oven is properly preheated. Additionally, check that your oven is actually reaching the temperature you set—many home ovens run cooler than their indicators suggest.

Issue: My baguettes spread out rather than up

Solution: This suggests either over-proofing (the second rise went too long) or insufficient surface tension when shaping. Work on creating more tension in the outer skin during shaping, and watch the second rise carefully.

Issue: The slashes didn't open properly

Solution: Your knife likely wasn't sharp enough, or you were too timid with your cuts. Use a razor blade or very sharp knife, and cut decisively at about a 45-degree angle, about 1cm deep.

FAQ

Can I use bread flour instead of all-purpose flour?

Yes, bread flour works brilliantly in this recipe and will give you an even chewier texture due to its higher protein content. The dough might feel slightly stiffer during kneading, but the results are excellent.

How do I know when my dough has risen enough?

During the first rise, the dough should genuinely double in size and feel puffy when gently poked. For the second rise, look for the dough to increase by about 50% in volume and appear marshmallowy.

Can I make the dough ahead of time?

Absolutely! After the first rise, punch down the dough, cover it tightly, and refrigerate for up to 24 hours. The slow, cold fermentation improves the flavour. Shape the cold dough straight from the fridge, but allow extra time for the second rise.

Why is my baguette too pale?

Your oven might not be hot enough, or you may need to bake for longer. French baguettes should be deeply golden—what might look almost overdone to the inexperienced eye is often just right.

Can I make just one larger baguette instead of two?

You can, but you'll need to increase the baking time by about 5-7 minutes. Just be sure your baking sheet is large enough to accommodate the larger loaf.

Key Takeaways

• Simple ingredients, spectacular results: With just flour, water, yeast and salt, you can create bakery-quality bread at home.
• Technique matters: Proper kneading, shaping and scoring make all the difference between an ordinary loaf and an extraordinary one.
• Steam creates crust: That signature crisp exterior comes from creating steam during the first part of baking.
• Patience pays dividends: Allowing proper time for fermentation and rising develops both flavour and texture.
• Practice makes perfect: Each time you make baguettes, you'll learn something new about how dough behaves.
• Trust your senses: The look, feel and sound of the bread are better indicators of doneness than strict timing.

I'd be chuffed to hear how your baguettes turn out! Did you try any of the variations? Did you discover a brilliant serving combination? Your experiences and adaptations are what bring recipes to life in kitchens across the country.

Happy baking!

📖 Recipe