Baguette Original Recipe: Crisp Crust, Soft Crumb

The baguette is France’s iconic long, crusty loaf, made from just flour, water, yeast, and salt. This recipe delivers that signature contrast—a shattering, golden crust with a soft, airy crumb—using a long, cold fermentation to develop deep flavor. It’s a rewarding weekend project that fills your kitchen with the smell of a Parisian bakery.

Ingredients

4 cups (500 g) bread flour (or all-purpose flour)
1 ¾ cups (400 ml) cool water (about 70°F / 21°C)
1 teaspoon (4 g) instant yeast (or 1 ½ teaspoons active dry yeast)
2 teaspoons (10 g) fine sea salt
Extra flour for dusting

Instructions

Mix the dough: In a large bowl, whisk together the flour and salt. Add the yeast to the water, stir, then pour into the flour. Mix with a spatula or your hand until no dry flour remains. The dough will be shaggy and sticky. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
First fold: With wet hands, grab one side of the dough, lift it up, and fold it over the center. Repeat with the other three sides. Re-cover and let rest for 30 minutes.
Second and third folds: Repeat the folding process two more times, with 30-minute rests in between. After the third fold, the dough should feel smooth and elastic. Cover and refrigerate for 12 to 18 hours. This slow fermentation develops flavor and makes the dough easier to handle.
Shape the loaves: The next day, turn the cold dough onto a lightly floured surface. Gently deflate it and divide into 3 equal pieces (about 300 g each). Shape each piece into a loose ball, cover with a towel, and let rest for 15 minutes.
Form baguettes: Take one ball and flatten it slightly into a rectangle. Fold the top third down to the center, press to seal, then fold the bottom third up and press. Roll the dough back and forth to form a 15-inch (38 cm) log, tapering the ends. Place each baguette seam-side down on a well-floured couche (or a clean kitchen towel) with pleats between them. Cover and let rise at room temperature for 1 to 1 ½ hours, until puffy but not doubled.
Preheat the oven: About 30 minutes before baking, place a baking stone or inverted baking sheet on the middle rack and a cast-iron pan on the bottom rack. Preheat the oven to 475°F (245°C).
Score and bake: Carefully transfer the risen baguettes to a peel or another floured baking sheet. Using a sharp lame or razor blade, make 4 to 5 diagonal slashes along each loaf. Slide the baguettes onto the hot stone. Pour 1 cup of hot water into the cast-iron pan to create steam, then quickly close the oven door.
Bake: Bake for 10 minutes, then remove the steaming pan and rotate the loaves for even browning. Continue baking for 10 to 15 minutes more, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. Transfer to a wire rack and cool completely before slicing.

Tips

Use a kitchen scale: For consistent results, weigh your flour and water. A 1:1 ratio by weight (500 g flour to 400 g water) gives a 80% hydration dough, which is ideal for an open crumb.
Don’t skip the cold ferment: The long refrigeration is key for flavor and structure. If you’re short on time, you can ferment at room temperature for 2-3 hours, but the crust will be less complex.
Steam is essential: Steam keeps the crust soft during the first minutes of baking, allowing the loaves to expand fully. Without it, the crust sets too early and the baguettes will be dense.
Handle gently: After shaping, avoid pressing down on the dough. This deflates the gas bubbles that create the airy crumb.

Serving Suggestions

Serve the baguette fresh, slightly warm, with butter and jam for breakfast, or as the base for sandwiches like the classic jambon-beurre. It’s also perfect for dipping into soups, stews, or olive oil, and for making crostini or bruschetta.

Variations

Whole wheat baguette: Replace 1 cup (125 g) of the bread flour with whole wheat flour. The dough will be slightly denser; add 2 tablespoons (30 ml) more water if needed.
Herb and garlic: Add 1 tablespoon of dried herbs (like thyme or rosemary) and 1 teaspoon of garlic powder to the flour.
Seeded: After shaping, brush the loaves with water and roll them in sesame seeds, poppy seeds, or coarse salt.

Storage and Reheating

Baguettes are best eaten the same day they’re baked. To store, wrap in a paper bag and keep at room temperature for up to 24 hours—do not refrigerate, as that accelerates staling. For longer storage, slice and freeze in a zip-top bag for up to 3 months. To reheat, sprinkle the loaf with water and bake at 350°F (175°C) for 5-10 minutes, or toast slices.

Frequently Asked Questions

Why is my baguette dough so sticky? High-hydration dough is sticky by nature. Resist adding too much flour. Use wet hands and a bench scraper to handle it. If it’s unmanageable, let it rest for 10 minutes to relax the gluten.

Can I use all-purpose flour instead of bread flour? Yes, but the crumb will be slightly less chewy and the loaves may not rise as high. Bread flour has more protein, which gives better structure.

My baguettes are flat and dense. What went wrong? This usually happens if the dough was over-proofed (risen too long) or under-steamed. Also, make sure your yeast is fresh and the water isn’t too hot (over 110°F / 43°C kills yeast).

How do I get a shinier crust? Some bakers brush the loaves with an egg wash before baking, but that’s not traditional. For a classic crust, just rely on steam and high heat.

Can I make the dough in a bread machine? Yes, use the dough cycle, then proceed with shaping and baking. The cold ferment step is optional but recommended for flavor.

Why does my baguette go stale so quickly? Baguettes have no fat or preservatives, so they stale naturally within hours. To revive, reheat as described above.

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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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