Name: Classic Crusty Homemade French Bread (Baguette Style)
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 1 h 55 min
Cuisine: French
Ingredients: 3 cups all-purpose flour; 1 1/2 teaspoons salt; 1 teaspoon instant yeast; 1 1/4 cups warm water (about 105-115°F)

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Why make this recipe

This recipe makes a simple, crusty French-style loaf at home. It uses few ingredients and one easy mixing method. You get a crisp crust and a soft, airy inside. It is great for sandwiches, soup, or just with butter.

This recipe shows how to make Classic Crusty Homemade French Bread (Baguette Style) with just flour, salt, yeast, and water. The dough rests and proofs with no heavy kneading. That makes it quick and easy for home bakers. The oven steam helps make a crunchy crust.

how to make Classic Crusty Homemade French Bread (Baguette Style)

Follow the simple steps below. The dough is mixed until shaggy, rested, shaped, and baked with steam. Read the Directions to see the exact timing. Keep your hands light when shaping to keep the bread airy.

Ingredients :

3 cups all-purpose flour, 1 1/2 teaspoons salt, 1 teaspoon instant yeast, 1 1/4 cups warm water (about 105-115°F)

Directions :

In a large bowl, whisk together the flour, salt, and instant yeast.
Pour in the warm water. Mix with a spoon until a shaggy dough forms. Do not overmix.
Cover the bowl with plastic wrap and let the dough rest at room temperature for 90 minutes. The dough will become bubbly and increase in volume.
Gently turn the dough out onto a lightly floured surface. Shape it into a rough rectangle.
Fold the dough into thirds, like a letter. Turn it over and gently shape it into a long, tight log, about 15 inches long, resembling a baguette.
Place the shaped loaf on a baking sheet lined with parchment paper or a baker’s couche. Cover loosely with plastic wrap or a clean kitchen towel. Let it proof for 30 minutes.
Preheat your oven to 450°F (232°C) about 20 minutes before the end of the proofing time. Place a shallow pan on the bottom rack to create steam later.
Just before baking, use a very sharp knife or razor blade to make three diagonal slashes across the top of the loaf, about 1/2 inch deep.
Carefully pour 1 cup of hot water into the preheated shallow pan on the bottom rack to create steam. Quickly close the oven door.
Bake for 20 to 25 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
Remove the bread from the oven and let it cool completely on a wire rack before slicing.

how to serve Classic Crusty Homemade French Bread (Baguette Style)

Serve the bread sliced with butter, jam, or olive oil. Use it for sandwiches or as a side with soup, stew, or salad. Toast slices for a quick snack or make crostini for appetizers.

how to store Classic Crusty Homemade French Bread (Baguette Style)

Store at room temperature in a paper bag or wrapped in a clean kitchen towel for up to 2 days. For longer storage, slice and freeze in a sealed bag for up to 1 month. Reheat slices in the oven or toaster to refresh the crust.

tips to make Classic Crusty Homemade French Bread (Baguette Style)

Use warm water (105–115°F) to help the yeast wake up.
Do not overmix the dough. A shaggy dough is fine.
Let the dough rest the full 90 minutes to build air pockets.
Be gentle when shaping to keep the bubbles inside.
Create steam in the oven to get a thin, crisp crust. Pour hot water carefully.
Use a very sharp blade for clean slashes on the top.

variation (if any)

Add 1 tablespoon of sugar for a slightly sweeter crust.
Mix in 1 tablespoon of olive oil for a softer crust and richer crumb.
For seeded baguettes, brush the loaf with water and roll in sesame or poppy seeds before the final proof.

FAQs

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, dissolve it in the warm water first and let it sit 5–10 minutes until bubbly before mixing.

Q: Can I bake two loaves at once?
A: You can, but leave space between them for air flow. You may need to rotate pans for even color.

Q: Why is my crust not crisp?
A: Make sure you add steam at the start and bake at a high temperature. Also cool the bread on a wire rack to keep air around the crust.

Q: Can I make this dough the night before?
A: Yes. After the first mix and rest, cover and refrigerate the dough. Shape and proof before baking the next day.

Q: How do I know the bread is done?
A: The crust should be deep golden brown and the loaf should sound hollow when you tap the bottom.

Conclusion

For a detailed take on classic methods and extra photos, you can read this helpful guide: Classic Crusty French Baguettes – Aberdeen’s Kitchen.