Freshly baked Classic French Baguette on a wooden table

Classic French Baguette

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introduction

This Classic French Baguette is a simple bread with a crisp crust and soft inside. It uses few ingredients and basic steps. You can make it at home with a bit of time and care.

why make this recipe

This recipe gives a real baguette taste using common ingredients. It teaches basic bread skills: mixing, kneading, shaping, and steam baking. The result is fresh bread that beats store-bought loaves.

how to make Classic French Baguette

Follow these clear steps. Work in a warm room and give the dough time to rise.

Ingredients :

  • 3 1/4 cups all-purpose flour
  • 1 1/4 cups warm water
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast

Directions :

  1. In a bowl, combine warm water, yeast, and sugar. Let it sit for about 5-10 minutes until frothy.
  2. In a large mixing bowl, combine flour and salt. Gradually add the yeast mixture, mixing until a dough forms.
  3. Knead the dough on a floured surface for about 10 minutes until smooth.
  4. Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1-2 hours.
  5. Preheat the oven to 475°F (245°C) and place a baking stone or sheet inside to heat.
  6. Punch down the risen dough and divide it into two equal pieces. Shape each piece into a baguette and place on a parchment-lined baking sheet.
  7. Cover and let rise for another 30-45 minutes.
  8. Using a sharp knife, slash the tops of the baguettes.
  9. Bake for 20-25 minutes until golden brown and crusty.
  10. Cool on a wire rack before slicing.

how to serve Classic French Baguette

Slice the baguette thin or thick. Serve warm with butter, cheese, or olive oil. Use slices for sandwiches or to dip in soups and sauces.

how to store Classic French Baguette

Store at room temperature in a paper bag for 1-2 days to keep the crust. For longer storage, wrap in plastic and freeze up to 3 months. Reheat frozen slices in a hot oven until crisp.

tips to make Classic French Baguette

  • Use warm water, not hot, to activate yeast.
  • Knead until the dough is smooth and elastic.
  • Let the dough rise in a warm, draft-free place.
  • For a crisp crust, add steam to the oven (place a small pan of hot water on the oven floor).
  • Score the loaf just before baking to allow proper expansion.

variation (if any)

  • Whole wheat: replace up to 1 cup flour with whole wheat flour.
  • Seeded: brush loaves with water and sprinkle seeds (sesame, poppy) before baking.
  • Herbed: add 1-2 teaspoons dried herbs to the dough for extra flavor.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use about 1 3/4 teaspoons instant yeast and mix it directly with the flour.

Q: Why is my baguette not crusty?
A: The oven may not be hot enough or you lacked steam. Preheat well and add steam during the first minutes of baking.

Q: How do I know when the dough is kneaded enough?
A: The dough should feel smooth and spring back when you press it lightly.

Q: Can I make one large loaf instead of two?
A: Yes. Shape into one long loaf, but baking time may increase by 5–10 minutes.

Q: Is bench rest needed between shaping and final rise?
A: A short bench rest (10–15 minutes) helps the dough relax for easier shaping, but it is optional.

Conclusion

This recipe gives you a clear path to a classic, crusty baguette. For more photos and extra tips, see How to Make French Baguettes – Taste of Artisan.