Cakes & Bread
French Baguette, Crispy Crust with a Soft Inside
Prep
120 min
Cook
25 min
Servings
4
Level
Medium
Baguette is a long, iconic French bread with a crackly, crispy crust that shatters when you bite into it, and a soft, irregularly holey interior. This bread is a symbol of French boulangeries (bakeries) — simple in ingredients, yet it requires the right proofing and baking technique to get perfect results. It's best enjoyed warm with butter, jam, or as a companion to soup and cheese.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams High-protein bread flour
- 350 ml Cold water
- 7 grams Instant yeast
- 10 grams Fine salt
- 1 tsp Granulated sugar
- to taste All-purpose flour, for dusting
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👩🍳 Instructions
- 1 Combine the flour, instant yeast, and sugar in a large bowl, and stir until evenly mixed.
- 2 Pour in the cold water little by little while stirring, until the dough starts to come together, then add the salt.
- 3 Knead the dough for 10-15 minutes until it's smooth, elastic, and no longer sticks to your hands. Baguette dough tends to be wetter than regular bread dough, so don't add too much extra flour.
- 4 Shape the dough into a ball, place it in a bowl lightly greased with oil, cover with plastic wrap, and let it rest for 1-1.5 hours until it has doubled in size.
- 5 Gently deflate the dough, then divide it into 3-4 equal portions.
- 6 Shape each portion into a flattened oval, then roll it lengthwise into a cylinder, pressing gently to keep it firm, forming a long baguette shape about 30-35 cm (12-14 inches) long.
- 7 Place the dough on a baking sheet lined with parchment paper, cover with a clean cloth, and let it rest again for 30-45 minutes until it rises.
- 8 Preheat the oven to 230°C (450°F), and place a pan of hot water on the bottom rack of the oven to create steam.
- 9 Before baking, score the surface of the bread diagonally 3-4 times with a sharp knife or razor blade, then dust lightly with flour.
- 10 Bake for 20-25 minutes until the crust turns golden brown and sounds hollow with a 'knock-knock' sound when you tap the bottom.
- 11 Remove from the oven and let cool on a wire rack before slicing and serving.
💡 Tips
• Use cold water so fermentation doesn't happen too quickly and the bread's texture turns out better.
• The steam inside the oven is essential for creating that crispy, glossy baguette crust.
• Don't open the oven door during the first 10 minutes of baking so the bread can rise fully.
• Baguettes taste best when enjoyed the same day they're baked, since the texture will soften if stored too long.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
7 gg
Protein
1 gg
Fat
45 gg
Carbs
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