Baguette Recipe UK: Crisp Crust, Soft Crumb

This baguette recipe is adapted for the UK home baker, using strong bread flour and a long, slow fermentation to develop the classic open crumb and crackling crust that make French baguettes so beloved. It works reliably in a home oven with a simple steam method, giving you professional-looking loaves without a special bread oven.

Ingredients

500 g (4 cups) strong white bread flour, plus extra for dusting
10 g (2 tsp) fine sea salt
7 g (2¼ tsp) instant yeast (or 15 g fresh yeast)
360 ml (1½ cups) lukewarm water (about 25°C / 77°F)
Semolina or rice flour, for dusting (optional)

Instructions

In a large mixing bowl, combine the flour and salt. Add the yeast on one side of the bowl. Pour in the lukewarm water and mix with a spatula or your hand until a shaggy dough forms. Cover the bowl with a damp tea towel and let it rest for 30 minutes (autolyse).
After resting, knead the dough in the bowl or on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic. The dough should pass the windowpane test: stretch a small piece thin enough to see light through without tearing.
Place the dough back in the bowl, cover, and let it rise at room temperature (about 20–22°C / 68–72°F) for 1½–2 hours, until doubled in size. For a deeper flavour, you can refrigerate it overnight after the first hour and continue the next day.
Turn the dough out onto a lightly floured surface. Divide it into 3 equal pieces (about 290 g each). Shape each into a rough rectangle, then fold the top third down to the centre and press, then fold the bottom third up and seal. Rest the shaped pieces under a cloth for 15 minutes.
To shape each baguette, take one piece and flatten it gently into a rectangle. Fold the top edge to the centre, press, then fold again, and roll into a log. Gently roll and stretch the log to about 40 cm (16 inches) long, tapering the ends. Place the baguettes seam-side down on a floured linen couche or a baking tray lined with a well-floured cloth. Cover and let them proof for 45–60 minutes, until they feel slightly puffy but not fully doubled.
While the baguettes proof, place a baking stone or an inverted heavy baking tray in the oven and a shallow metal pan (like a roasting tin) on the bottom shelf. Preheat the oven to 240°C / 220°C fan / 475°F (gas mark 9) for at least 30 minutes.
Just before baking, dust the baguettes with flour. Using a sharp razor blade or lame, make 3–5 diagonal slashes along each loaf, about 1 cm (½ inch) deep, holding the blade at a 30° angle.
Carefully slide the baguettes onto the hot stone or tray. Pour 1 cup of boiling water into the hot pan at the bottom to create steam. Immediately close the oven door. Bake for 20–25 minutes, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. If you have a digital thermometer, the internal temperature should be at least 200°F (93°C) for a fully baked crumb.
Transfer the baguettes to a wire rack and let them cool for at least 20 minutes before slicing. The crust will crackle as it cools, which is a good sign.

Tips

Flour matters: Use strong bread flour (12–13% protein) for the best structure. Plain flour will produce a denser, less crispy baguette.
Steam is essential: The steam keeps the crust soft during the first minutes of baking, allowing maximum oven spring. Without it, the crust sets too early and the loaf won’t expand fully.
Don’t skip the autolyse: The 30-minute rest before kneading lets the flour absorb water, making the dough easier to work with and improving the crumb.
Check your yeast: Instant yeast can be mixed directly into the flour, but active dry yeast needs to be dissolved in part of the water first. If using fresh yeast, crumble it into the water before adding.

Serving Suggestions

Baguettes are best enjoyed the day they are baked, simply sliced and served with butter and jam, or used for sandwiches like a classic jambon-beurre (ham and butter). They also pair wonderfully with cheese boards, soups, and salads. For a French-style breakfast, toast slices and spread with jam or chocolate spread.

Variations

Wholemeal baguette: Replace 100 g of the white flour with wholemeal flour. You may need to add a little extra water, as wholemeal absorbs more.
Seeded baguette: After shaping, brush the loaves with a little water and roll them in sesame seeds, poppy seeds, or rolled oats before proofing.
Herb and garlic baguette: Add 1 teaspoon of dried herbs (like herbes de Provence) and 1 finely chopped garlic clove to the flour in step 1.
Sourdough baguette: For a tangy version, replace the yeast with 100 g of active sourdough starter and reduce the water to 320 ml. Extend the bulk fermentation to 4–6 hours at room temperature.

Storage and Reheating

Baguettes are best eaten within a few hours of baking. To store, wrap them in a paper bag or a clean tea towel at room temperature for up to 2 days. Do not refrigerate, as this accelerates staling. To refresh a day-old baguette, run it under cold water briefly, then reheat in a preheated oven at 200°C / 400°F (gas mark 6) for 5–7 minutes. The crust will crisp up again. You can also freeze baked baguettes for up to 3 months; thaw at room temperature and reheat as above.

Frequently Asked Questions

Why is my baguette dough so sticky? High hydration doughs are naturally sticky. Avoid adding extra flour; instead, use a dough scraper and lightly oil your hands. The dough will become less sticky as it develops during kneading.

Can I use plain flour instead of bread flour? You can, but the baguette will be less chewy and the crust may be softer. Bread flour has more protein, which creates more gluten and a better structure.

How do I get a shiny, crackly crust? The combination of steam in the oven and high heat creates the crackly crust. Also, brushing the loaves with a little water just before baking can help. The crackling sound as it cools is normal.

Why did my baguettes deflate when I scored them? This usually means they were over-proofed. The dough should be slightly puffy but still spring back when gently pressed. If it feels too soft and airy, bake it immediately.

Can I make the dough ahead of time? Yes, you can refrigerate the dough after the first rise (step 3) for up to 24 hours. The cold slows fermentation and develops flavour. Just bring it back to room temperature before shaping.

How do I know when the baguettes are done? The crust should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. If you have a thermometer, the internal temperature should be at least 200°F (93°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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