Classic French Baguette
This classic French baguette recipe yields a crispy, golden crust and a soft interior, perfect for enjoying fresh or as part of a meal.
Ingredients
Main Ingredients
- 4 cups 4 cups (500g) all-purpose flour Use regular all-purpose flour, no need for special varieties.
- 2 tsp 2 tsp active dry yeast Ensure the yeast is fresh for good activation.
- 1.5 cups 1 1/2 cups (350ml) warm water Water should be around 105°F / 40°C.
- 2 tsp 2 tsp salt Do not skip the salt.
- 1 tbsp 1 tbsp olive oil Optional for a slightly softer texture.
- as needed cups Flour for dusting Use as necessary while kneading.
Instructions
Preparation
- In a mixing bowl, combine warm water with active dry yeast. Stir gently and let sit for 5–10 minutes until foamy.
- Add flour and salt to the yeast mixture. Stir until a shaggy dough forms.
- Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1 1/2 hours until doubled in size.
- Flatten dough into a rectangle, fold into thirds, roll into a 14-inch loaf, pinch seam closed and taper ends.
- Place shaped loaf on parchment-lined baking sheet, cover loosely, and let rise for 45 minutes to 1 hour until puffed.
- Preheat oven to 475°F (245°C) with a baking stone or heavy baking sheet on the middle rack and an empty pan on the bottom rack.
- Score the baguette with 3–4 diagonal slashes about 1/4 inch deep.
- Create steam by pouring 1 cup (240ml) hot water into the bottom pan, then bake the baguette on the stone or sheet for 20–25 minutes until golden brown and crisp.
- Cool completely on a wire rack for at least 30 minutes before slicing.
Notes
Ensure to allow the dough to rise in a warm, draft-free place. If the dough doesn’t rise as expected, be patient; it may need more time. Wait at least 20 minutes after baking before slicing for the best texture.