Crusty French Baguette Recipe

If you’ve ever dreamed of biting into a perfectly golden loaf with a crackly crust and a tender, airy crumb inside, then this Crusty French Baguette Recipe will quickly become your new obsession. I’m so excited to share this classic French staple that brings the bakery magic right into your own kitchen. Whether paired with butter, cheese, or a hearty soup, the aroma and texture of this bread never fail to delight and make every bite feel like a celebration of simple, honest ingredients.

Ingredients You’ll Need

What’s remarkable about the Crusty French Baguette Recipe is how straightforward and pure the ingredients are. Each plays a crucial role in building that iconic crust and soft interior—no fancy additives, just essentials that combine into something extraordinary.

• Warm water (3 1/2 tablespoons or 52.5 g): Activates the yeast gently, setting the fermentation process in motion.
• Active dry yeast (1 1/2 teaspoons or 4.67 g): The real hero that makes your dough rise and gives your baguette its airy texture.
• Bread flour (3 3/4 cups or 468.75 g): Higher protein content ensures great gluten development for that chewy bite.
• Kosher salt (2 teaspoons or 12 g): Enhances flavor and tightens gluten structure for a perfect crust.
• Cool water (1 1/4 cup or about 296 g): Gradually incorporated to form the dough with just the right moisture.
• Additional flour (for dusting): Keeps the dough manageable during shaping without changing the texture.

How to Make Crusty French Baguette Recipe

Step 1: Proof the Yeast

Start by combining the warm water and yeast in a small bowl. Let it sit for a few minutes until the yeast dissolves and becomes foamy—this step is crucial for ensuring your yeast is active and ready to give your baguettes that perfect rise.

Step 2: Mix the Dry Ingredients

In a large bowl, stir together the bread flour and kosher salt. This even distribution of salt will help control fermentation and flavor. Then create a well in the center where you’ll soon add your yeast mixture.

Step 3: Combine and Form Dough

Pour the foamy yeast into the flour, then slowly add the cool water, bit by bit, stirring as you go. You’re aiming for a stiff, shaggy dough—don’t worry if it looks rough now; patience will transform it shortly.

Step 4: Initial Rest

Cover the bowl with plastic wrap and let the dough rest for 30 minutes. During this time, the flour will absorb the water fully and gluten will start to develop, laying the groundwork for that distinctive crumb texture.

Step 5: Stretch and Fold

Turn the dough out onto a lightly floured surface. Gently press it into a rectangle and fold each short side into the center, flatten, then rotate and repeat this process. This “fold and turn” technique helps improve dough strength without heavy kneading.

Step 6: Bulk Rise

Place the folded dough in a lightly oiled bowl and cover. Let it rise in a warm spot until it has doubled in size, which usually takes one to two hours depending on your environment.

Step 7: Shape the Baguettes

Divide the risen dough into four equal parts. Roll each portion into a long, slender loaf about 15 inches long and 1 1/2 inches in diameter, tapering the ends to create that timeless baguette shape.

Step 8: Final Proof

Lay the shaped loaves on a parchment-lined baking sheet, cover them with lightly oiled plastic wrap, and allow to rise again until doubled in size — approximately 30 to 45 minutes. This step is where the baguettes take their final puffiness.

Step 9: Prepare to Bake

Preheat your oven to 450 degrees Fahrenheit. Place a pan filled with water on the bottom rack to create steam, which quickly forms the crust you crave. Uncover the baguettes, dust them lightly with flour, and score four long slashes down each loaf with a razor or sharp knife—for that dramatic, artisan look that also helps release steam while baking.

Step 10: Bake to Perfection

Bake the loaves for 30 to 40 minutes until their crusts are a deep golden brown and they sound hollow when tapped—this auditory cue means you’ve nailed the perfect bake. Let them cool briefly before slicing to enjoy that crackly crust and soft inside.

How to Serve Crusty French Baguette Recipe

Garnishes

The beauty of the Crusty French Baguette Recipe lies in its versatility. A simple slather of good butter or a drizzle of olive oil with fresh herbs transforms your baguette into a delectable treat. Sprinkle flaky sea salt or a touch of garlic powder for an extra burst of flavor.

Side Dishes

This bread is the ultimate partner for soups like French onion or tomato bisque, salads with vinaigrette, or hearty stews. Its crusty exterior and soft crumb can handle dips like tapenade, hummus, or melted cheese spreads, making your meal complete and utterly satisfying.

Creative Ways to Present

For a fun twist, slice your baguette into rounds and toast them to serve as crostini topped with tomato bruschetta or smoked salmon. Or slice it lengthwise, hollow it slightly, and stuff it with your favorite grilled veggies and cheese for a gourmet sandwich experience that’s as delightful in flavor as it is in presentation.

Make Ahead and Storage

Storing Leftovers

Keep your baguette fresh by wrapping it in a clean kitchen towel and storing it in a paper bag at room temperature. Avoid plastic, which traps moisture and softens the crust. Your baguette will stay delicious for about one to two days this way.

Freezing

If you want to enjoy your crusty French baguette later, freeze it tightly wrapped in foil or plastic wrap inside a freezer bag. When frozen, the baguette can maintain its quality for up to one month, waiting patiently for your next craving.

Reheating

To revive that irresistible crust, reheat the baguette in a preheated oven at 350 degrees Fahrenheit for 10 to 15 minutes. If frozen, let it thaw at room temperature first, then warm it up to guarantee a fresh-baked texture that’s just as good as the day you made it.

FAQs

What makes this Crusty French Baguette Recipe so special?

It’s all in the balance of simple ingredients combined with careful techniques like the stretch-and-fold and steam baking, which create that perfect crackly crust and light, airy crumb unique to an authentic French baguette.

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

While you can, bread flour is recommended because its higher protein content develops stronger gluten, resulting in a chewier texture and better structure for the crust and crumb.

Why is steam important when baking baguettes?

Steam keeps the crust moist during the initial baking phase, allowing the bread to expand fully and then form a thin, crisp crust that contributes to that classic crusty bite.

How long can I keep the finished baguette fresh?

Ideally, enjoy it within 1 to 2 days stored at room temperature for the best texture and flavor. Beyond that, it tends to dry out, but freezing ahead of time preserves freshness longer.

Can I make this recipe into smaller rolls?

Absolutely! The dough can be divided into smaller portions for dinner rolls, adjusting baking time accordingly. This makes for a lovely variety if you want bite-sized versions of the Crusty French Baguette Recipe.

Final Thoughts

Baking your own baguette at home is an incredibly rewarding experience, and this Crusty French Baguette Recipe is the perfect place to start. It’s approachable, satisfying, and delivers that unmistakable bakery quality right in your kitchen. Trust me, once you master this, you’ll want to share freshly baked baguettes with everyone you know. So roll up your sleeves, enjoy the process, and get ready to savor the brilliance of homemade bread!