🥖 Homemade French Baguette (Crispy Crust, Airy Inside)
A classic baguette is simple in ingredients but relies on time and fermentation for that airy texture and crackly crust.
🧾 Ingredients (makes 2 small baguettes)
- 3 ½ cups all-purpose flour (or bread flour for better structure)
- 1 ½ tsp salt
- 1 tsp instant yeast
- 1 ÂĽ cups warm water (adjust slightly if needed)
👨‍🍳 How to make it
1. Mix the dough
- Combine flour, salt, and yeast
- Add warm water and mix until a shaggy dough forms
- No need to overmix—just ensure no dry flour remains
2. First rise (bulk fermentation)
- Cover and let rest for 1–2 hours
- Dough should become puffy and slightly airy
3. Stretch and fold (optional but improves texture)
- Every 30 minutes, gently stretch and fold the dough over itself 2–3 times
4. Shape the baguettes
- Divide dough into 2 portions
- Roll into long, thin logs
- Place on a floured tray or baguette pan
5. Second rise
- Cover and let rise for 30–60 minutes
6. Score the dough
- Make diagonal slashes on top with a sharp knife
- This helps the bread expand properly in the oven
7. Bake with steam
- Preheat oven to 240°C (465°F)
- Place a tray of hot water in the oven for steam
- Bake for 20–25 minutes until golden brown and crisp
🍽️ Result
- Thin, crispy crust
- Light, airy interior
- Slightly chewy texture
- Classic bakery-style baguette
đź’ˇ Tips for best results
- Don’t skip steam—it creates the crust
- Let dough ferment longer for better flavor (even overnight in the fridge)
- Use bread flour for stronger structure
- Don’t over-knead; gentle handling keeps air bubbles
If you want, I can also give you a no-knead baguette, garlic baguette, or ultra-crispy bakery trick version.
