Name: Classic French Baguette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 4 cups all-purpose flour; 1 1/2 cups warm water; 1 tablespoon sugar; 1 tablespoon salt; 2 teaspoons active dry yeast

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why make this recipe

A classic French baguette is simple and satisfying. You get a crisp crust and a soft, chewy inside. This recipe uses few ingredients and teaches basic bread skills. It is a good choice for beginners and for anyone who likes fresh bread at home.

introduction

The classic French baguette is a long, thin loaf with a crunchy outside and light crumb inside. It needs time to rise and a hot oven to make a good crust. You do not need fancy tools. A sharp knife, a baking sheet, and patience will do.

how to make Classic French Baguette

Follow the steps in the Directions section below. Mix warm water, sugar, and yeast, then add flour and salt. Knead until the dough is smooth. Let it rise until doubled, shape into two long loaves, let them rise again, slash the tops, and bake at a high temperature until golden and crisp.

Ingredients :

4 cups all-purpose flour
1 1/2 cups warm water
1 tablespoon sugar
1 tablespoon salt
2 teaspoons active dry yeast

Directions :

In a bowl, combine warm water, sugar, and yeast; let it sit for about 5 minutes until foamy.
In a large mixing bowl, combine flour and salt.
Stir the yeast mixture into the flour mixture until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth.
Place the dough in a greased bowl, cover, and let it rise until doubled in size (about 1-2 hours).
Punch down the dough and divide it into two pieces. Shape them into baguettes.
Place on a baking sheet, cover, and let rise again for about 30 minutes.
Preheat the oven to 450°F (232°C).
Slash the tops of the baguettes with a sharp knife.
Bake for 20-25 minutes until golden brown and crusty.

how to serve Classic French Baguette

Serve warm or at room temperature. Slice and use for sandwiches, toast, or to dip in soup and sauce. A little butter or olive oil with salt also works well.

how to store Classic French Baguette

Short term: Keep at room temperature in a paper bag for 1–2 days to keep crust crisp.
Longer: Wrap in plastic and freeze up to 1 month. Thaw and reheat in the oven to refresh the crust.
To crisp: Sprinkle a little water on the loaf and heat in a 350°F (175°C) oven for 5–10 minutes.

tips to make Classic French Baguette

Use water that is warm, not hot. About 100–110°F (38–43°C) is good for yeast.
Knead until the dough is smooth and elastic. This builds gluten for a good crumb.
Let the dough rise until it doubles. Don’t rush this step.
Slash the top right before baking to help the loaf expand.
For a crisp crust, add a pan of hot water to the oven or spray water inside before baking.

variation (if any)

Whole wheat: Replace up to 1 cup of flour with whole wheat flour.
Seeded: Roll loaves in sesame or poppy seeds before the second rise.
Garlic herb: Brush tops with olive oil and sprinkle with dried herbs before baking.

FAQs

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. Use the same amount. Mix it with the dry flour and add warm water. No proofing step is needed, though you can still proof if you like.

Q: Why is my baguette dense?
A: Likely under-kneaded or did not rise enough. Knead longer and allow full rise until doubled.

Q: How do I get a very crisp crust?
A: Bake at high heat and add steam in the oven during the first 10 minutes (a pan of hot water or spray water into the oven).

Q: Can I make dough ahead of time?
A: Yes. Refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and the second rise.

Q: Do I need a baking stone?
A: No. A baking sheet works fine. A stone helps with a better bottom crust but is not required.

Conclusion

For a clear step-by-step guide and extra tips, see How to Make French Baguettes – Taste of Artisan.