The Perfect Baguette Recipe: Golden Crust & Fluffy Inside

French baguettes represent the pinnacle of rustic bread artistry, embodying centuries of culinary tradition and regional pride.

These slender, golden loaves capture the essence of artisan baking with their crisp exterior and tender, airy crumb.

Crafting authentic baguettes requires patience, precision, and a deep understanding of fermentation techniques.

Skilled bakers elevate simple ingredients like flour, water, yeast, and salt into a elevateative gastronomic experience.

The magical process involves carefully controlling temperature, hydration, and kneading to develop complex flavors and perfect texture.

Mastering this iconic bread demands practice, intuition, and a passion for traditional baking methods.

Bakers who commit to learning these techniques will unlock a world of delectable possibilities.

Baguette That Brings Bakery-Level Crunch to Your Table

• Slow Fermentation Magic: Overnight resting allows complex flavors to develop naturally, creating a deeper, more sophisticated taste profile that transforms simple ingredients into an extraordinary bread experience.
• Hands-On Artisan Crafting: Shaping the dough by hand connects you directly with traditional baking techniques, making each baguette uniquely yours with a personal touch that store-bought breads can't match.
• Steam-Powered Crispy Perfection: Using hot water in the oven creates professional-grade crust with a golden-brown exterior and delightfully crisp texture that shatters beautifully when you bite into it, mimicking authentic French bakery methods.
• No-Fuss Minimal Ingredients: This recipe requires basic pantry staples and minimal technical skills, making it accessible for beginner bakers who want to create restaurant-quality bread without complicated techniques or specialized equipment.

Simple Ingredients for a Classic, Crispy Baguette

• All-Purpose Flour, Bread Flour: High-protein flours perfect for creating chewy, crusty baguettes with excellent structure and texture.

• Active Dry Yeast, Instant Yeast: Crucial microorganisms that help the dough rise and develop complex flavors during fermentation.
• Salt: Enhances flavor and controls yeast activity, providing balanced taste and strengthening gluten development.

• Water: Essential for hydrating flour and activating yeast, creating the perfect dough consistency and supporting gluten formation.
• Boiling Water: Creates steam in the oven, helping develop a crispy, golden-brown exterior with a beautiful crust.

How to Knead, Rise, and Bake the Perfect Baguette

Step 1: Prepare Overnight Dough

• Flour
• Yeast
• Salt
• Water

Mix dry ingredients in a large bowl. Slowly add water and stir until a shaggy dough forms. Cover with plastic wrap and let sit at room temperature for 12-20 hours. The dough will become bubbly and soft overnight.

Step 2: Shape Baguette Dough

Dust your work surface and hands generously with flour. Gently transfer the sticky dough onto the surface. Carefully stretch and fold the dough to create a long, slender shape. This technique will help you create 2-3 beautiful baguettes. Place shaped dough onto a flour-dusted baking sheet.

Step 3: Allow Second Rise

Sprinkle additional flour over the shaped baguettes. Cover with a clean kitchen towel. Let the dough rest in a warm area for 1-2 hours. The dough will become puffy and increase in size.

Step 4: Prepare Oven and Bake

Preheat oven to 450°F. Position two oven racks- one on lower and one on middle level. Fill a deep baking pan with hot water and place on lower rack. This creates steam for crispy crust. Carefully score the top of baguettes with a sharp knife using diagonal cuts. Slide baguettes onto middle rack.

Step 5: Create Perfect Crust

Bake for 10 minutes with water pan in oven. Remove water pan after 10 minutes. Continue baking for additional 25-30 minutes until baguettes turn golden brown and sound hollow when tapped. Remove from oven and let cool on wire rack.

Tips for That Signature Crust in Homemade Baguette

• Master the Fermentation: Allow the dough to develop rich flavors by letting it rest 12-20 hours at room temperature, which creates complex taste and perfect texture.
• Handle Sticky Dough Smoothly: Use plenty of flour on your hands and work surface to prevent sticking and make shaping easier without deflating the delicate dough.
• Create Authentic Crispy Crust: Add a pan of hot water to the bottom of the oven during baking to generate steam, ensuring a golden, crisp exterior typical of French bakery-style baguettes.
• Score with Confidence: Use a sharp knife or razor blade to make diagonal cuts on top of the baguette, which helps control bread expansion and creates that classic professional bakery look.
• Temperature Matters: Ensure your oven is fully preheated to 450°F before baking to achieve maximum rise and beautiful golden-brown coloration on your homemade baguettes.

Best Storage Methods for Baguette That Lasts

• Refrigeration: Wrap baguettes tightly in aluminum foil or place in an airtight container. Store in the refrigerator for up to 3 days to maintain freshness.
• Freezing: Slice baguettes before freezing for easier portioning. Place in a freezer-safe bag, removing excess air. Freeze for up to 1 month without losing quality.
• Reheating: Revive cold baguettes by warming in a preheated oven at 350°F for 5-10 minutes. Sprinkle water on the crust to restore crispiness and prevent drying out.

Cheese, Wine, and Toppers That Pair with a Good Baguette

• Create Rustic Cheese and Charcuterie Pairing: Grab some creamy brie, tangy goat cheese, and delicate prosciutto to complement the crispy baguette's texture. The rich, smooth cheeses will melt beautifully against the bread's crunchy exterior.
• Match with Robust Red Wine: Select a full-bodied French Bordeaux or Côtes du Rhône that echoes the baguette's artisanal roots. These wines provide a perfect balance of acidity and depth that enhances the bread's earthy flavor profile.
• Craft a Classic French Dipping Experience: Prepare a silky olive oil and herb mixture with fresh rosemary, thyme, and cracked black pepper. Alternatively, whip up a traditional French onion soup for dunking the warm, crusty baguette slices.
• Elevate with Mediterranean Spreads: Blend smooth hummus, zesty tapenade, or garlic-infused aioli to create delightful dipping companions. These spreads add layers of Mediterranean flavor that perfectly complement the baguette's simple yet elegant character.

Baguette Variations from Garlic Infusion to Everything-Spiced

• Herb-Infused French Classic: Knead fresh rosemary, thyme, or basil directly into the dough for an aromatic Mediterranean-inspired bread that elevates the traditional baguette with vibrant herbal notes.
• Whole Wheat Rustic Version: Substitute half the white flour with whole wheat flour to create a heartier, nuttier bread packed with more fiber and a deeper, more complex flavor profile.
• Olive and Garlic Artisan Blend: Fold chopped kalamata olives and roasted garlic cloves into the dough before the first rise, transforming the classic baguette into a savory Mediterranean-style loaf with rich, bold ingredients.
• Multigrain Nutrient Boost: Mix in seeds like sunflower, flax, and pumpkin seeds during initial mixing to add crunchy texture and enhance the nutritional value of your homemade baguette with extra protein and minerals.

Baguette Recipe

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4.8 from 21 reviews

• Total Time: 15 hours 40 minutes
• Yield: 4 1x

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Description

French baguettes embody classic Parisian bakery magic with their crispy golden crust and tender inner crumb. Bakers carefully craft these slender bread masterpieces using simple ingredients and traditional techniques that connect generations of culinary passion.

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Ingredients

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Main Ingredients:

• 6 cups (750 grams) all-purpose flour
• 3 cups (710 milliliters) lukewarm water

Leavening Agent:

• 2 teaspoons (8 grams) yeast

Seasoning:

• 2 teaspoons (12 grams) salt

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Instructions

1. Prepare the foundational dough mixture the evening before by whisking dry ingredients together, then gradually incorporating water until a cohesive, sticky consistency develops. Encase the mixture with plastic wrap and allow it to ferment and develop complex flavors at room temperature for 12-20 hours.
2. After the extended resting period, the dough will appear bubbly and highly hydrated. Liberally dust your work surface and hands with flour to prevent excessive sticking during manipulation.
3. Gently transfer the fermented dough onto the floured surface, carefully stretching and folding to create elongated baguette shapes. Use a light touch to maintain the delicate air bubbles formed during fermentation. Arrange the shaped loaves on a generously floured baking sheet, ensuring ample spacing between each.
4. Using a sharp blade or specialized scoring knife, create precise diagonal cuts across the loaf surface to enable controlled expansion during baking. Drape a clean kitchen towel over the shaped loaves and permit a secondary proofing in a warm, draft-free environment for approximately 1-2 hours.
5. Position oven racks to create two distinct zones: lower rack for a water-filled pan and middle rack for bread placement. Preheat the oven to 450°F (230°C), simultaneously preparing a deep pan filled with hot water to generate steam and promote a crisp exterior.
6. Carefully slide the baking sheet with proofed baguettes onto the middle rack. Position the water-filled pan on the lower rack to create moisture. After 10 minutes, remove the water pan to allow the crust to crisp and brown.
7. Continue baking for an additional 30 minutes, monitoring the baguettes until they achieve a rich, golden-brown color and develop a crackling exterior. Once completed, transfer to a cooling rack to prevent moisture accumulation.

Notes

• Plan ahead by preparing the dough the night before, allowing a long fermentation time that develops rich, complex flavors in your baguettes.
• Handle the sticky, bubbly dough gently with flour-coated hands to prevent sticking and maintain the delicate air bubbles that create a light texture.
• Shape the baguettes carefully, using a sharp knife to score the top, which helps the bread expand and creates that classic artisan look.
• Create steam in the oven by placing a pan of hot water on the bottom rack, mimicking professional bakery techniques for achieving a crispy, golden crust.
• Bake until the baguettes turn a deep golden brown, ensuring a crackling exterior and soft, airy interior that’s true to authentic French bread.
• Allow the baguettes to cool slightly before slicing to maintain their perfect texture and prevent a gummy interior.

• Prep Time: 15 hours
• Cook Time: 40 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 4
• Calories: 350
• Sugar: 0 g
• Sodium: 500 mg
• Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Trans Fat: 0 g
• Carbohydrates: 74 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 0 mg