Crusty, golden, and airy on the inside—this classic French baguette captures the soul of traditional Parisian baking. I love how it pairs perfectly with butter, cheese, or a warm bowl of soup. Despite its artisanal look and texture, this baguette is surprisingly simple to make at home with only four basic ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 1/4 cups (400g) all-purpose or bread flour
1 1/4 cups (300ml) warm water (about 100°F or 38°C)
2 teaspoons (6g) salt
1 teaspoon (3g) active dry yeast
Directions
I start by combining the flour and yeast in a large mixing bowl. Then I stir in the warm water until a shaggy dough forms and let it rest for 20 minutes. This step is called autolyse—it helps the dough develop structure naturally.
After the rest, I add salt and knead the dough for about 10 minutes until it becomes smooth and elastic. A stand mixer works, but kneading by hand works just as well.
I transfer the dough to a lightly oiled bowl, cover it with a towel, and let it rise at room temperature for about 1.5 to 2 hours, until it has doubled in size.
Once risen, I turn the dough out onto a floured surface and divide it into two equal portions. I shape each into a rectangle, fold it like an envelope, then roll it into a classic baguette shape.
I place the shaped loaves onto a parchment-lined baking sheet or a baguette pan. After covering them again, I let them rest for 45 minutes.
While they rest, I preheat the oven to 475°F (245°C) and place a metal pan on the bottom rack to prepare for steam baking.
Right before baking, I score the tops of the baguettes with a sharp knife, pour 1 cup of hot water into the preheated pan for steam, and quickly slide the loaves into the oven.
I bake the baguettes for 20–25 minutes, or until they’re deep golden and crusty. Then I let them cool on a wire rack before slicing.
Servings and timing
Prep Time: 2 hours 30 minutes (including rise)
Cooking Time: 25 minutes
Total Time: 2 hours 55 minutes
Servings: 2 baguettes (8–10 slices per baguette)
Calories: 160 kcal per serving
Variations
When I want a twist on the traditional flavor, I sometimes mix in fresh herbs like rosemary or thyme into the dough. For a heartier version, I swap some of the white flour with whole wheat flour. A sprinkle of sesame or poppy seeds on top before baking also gives the crust a flavorful crunch.
Storage/Reheating
To store the baguettes, I wrap them loosely in a paper bag or a clean kitchen towel at room temperature for up to 2 days. If they start to lose their crispness, I reheat them in a 350°F (175°C) oven for about 5–10 minutes to bring back the crunch. For longer storage, I freeze the fully cooled loaves in a freezer bag and reheat directly from frozen.
FAQs
How do I get the perfect crust?
I always make sure to add steam to the oven by pouring hot water into a preheated metal pan. This keeps the crust from forming too quickly and allows the baguette to rise fully, resulting in a crisp, golden crust.
Can I use instant yeast instead of active dry yeast?
Yes, I can substitute instant yeast in equal amounts. There’s no need to activate it in water first—just mix it directly with the flour.
Can I let the dough rise overnight?
Absolutely. I sometimes refrigerate the dough after kneading and let it rise slowly overnight. The longer fermentation adds even more flavor.
Do I need a baguette pan?
Not at all. I often use a regular baking sheet lined with parchment paper. A baguette pan helps maintain shape, but the bread will still bake beautifully without it.
Why did my baguette turn out dense?
Dense baguettes usually mean the dough wasn’t kneaded long enough or didn’t rise fully. I make sure the dough is soft, elastic, and has doubled in size before shaping and baking.
Conclusion
This classic French baguette recipe brings the charm of rustic French baking into my kitchen with just four simple ingredients. The result is a beautifully crusty loaf with a light, airy crumb that elevates any meal. Whether I slice it for sandwiches or tear it to dip in soup, it’s a timeless recipe I return to again and again.
📖 Recipe:
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Classic French Baguette
- Total Time: 2 hours 55 minutes
- Yield: 2 baguettes (8–10 slices each)
- Diet: Vegetarian
Description
Crusty, golden, and airy on the inside—this classic French baguette captures the soul of traditional Parisian baking. Made with just four ingredients, it’s surprisingly simple and perfect for pairing with butter, cheese, or soup.
Ingredients
3 1/4 cups (400g) all-purpose or bread flour
1 1/4 cups (300ml) warm water (about 100°F or 38°C)
2 teaspoons (6g) salt
1 teaspoon (3g) active dry yeast
Instructions
- In a large mixing bowl, combine the flour and yeast.
- Stir in warm water until a shaggy dough forms. Let it rest for 20 minutes (autolyse).
- Add salt and knead the dough for about 10 minutes until smooth and elastic.
- Transfer to a lightly oiled bowl, cover, and let rise at room temperature for 1.5 to 2 hours until doubled in size.
- Turn the dough onto a floured surface and divide it into two equal portions.
- Shape each portion into a rectangle, fold like an envelope, and roll into baguette shapes.
- Place the loaves on a parchment-lined baking sheet or baguette pan. Cover and rest for 45 minutes.
- Preheat the oven to 475°F (245°C) with a metal pan on the bottom rack for steam baking.
- Score the tops of the loaves with a sharp knife.
- Pour 1 cup of hot water into the metal pan to create steam and quickly place the loaves in the oven.
- Bake for 20–25 minutes until the baguettes are deep golden and crusty.
- Let cool on a wire rack before slicing.
Notes
Add fresh herbs like rosemary or thyme to the dough for a flavor twist.
Swap some white flour with whole wheat flour for a heartier loaf.
Sprinkle sesame or poppy seeds on top before baking for added crunch.
Wrap in paper or a towel and store at room temperature for up to 2 days.
Reheat in a 350°F (175°C) oven for 5–10 minutes to refresh crustiness.
Freeze fully cooled loaves for longer storage and reheat directly from frozen.
- Prep Time: 2 hours 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 0g
- Sodium: 290mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
