Baguette Traditional Recipe: Crisp Crust, Soft Crumb

The baguette is France’s iconic long, slender loaf, known for its crackling crust and airy, chewy crumb. This traditional recipe uses a simple mixture of flour, water, yeast, and salt, but relies on a long, slow fermentation to develop deep flavor and that signature open crumb. With a few patient steps and a hot, steamy oven, you can create a genuinely authentic baguette at home.

Ingredients

4 cups (500 g) bread flour (or all-purpose flour, see Tips)
1 ½ cups (355 ml) lukewarm water (about 90°F / 32°C)
1 teaspoon (4 g) active dry yeast (or ¾ teaspoon instant yeast)
2 teaspoons (10 g) fine sea salt
Extra flour for dusting

Instructions

Mix the dough: In a large bowl, whisk the flour and salt together. In a separate small bowl, dissolve the yeast in the lukewarm water and let it sit for 5 minutes until frothy. Pour the yeast mixture into the flour and stir with a wooden spoon or your hand until a shaggy dough forms. It will be sticky.
Rest and stretch: Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. This autolyse step helps the gluten develop. After resting, perform a series of stretch-and-folds: with a wet hand, grab one side of the dough, stretch it up and over to the opposite side. Rotate the bowl a quarter turn and repeat, doing 4 stretches total. Cover and rest 30 minutes. Repeat the stretch-and-fold process two more times, with 30-minute rests in between. After the last fold, cover and let the dough rise at room temperature (about 70°F / 21°C) for 1 to 1 ½ hours, until it has noticeably increased in volume and is puffy.
Divide and pre-shape: Turn the dough out onto a lightly floured surface. Gently deflate it and divide into 3 equal pieces (about 280 g each). Shape each piece into a rough rectangle by folding the edges into the center, then flip it seam-side down and gently cup your hands around it, rotating to form a taut ball. Let the balls rest, covered with a damp cloth, for 20 minutes.
Shape the baguettes: Take one ball and flatten it into a rectangle about 6×8 inches (15×20 cm) with the long side facing you. Fold the top third down to the center, press gently to seal, then fold the bottom third up and over, pressing to seal. Roll the dough gently back and forth to elongate it into a 12–14 inch (30–35 cm) log. Taper the ends slightly. Place the shaped baguette seam-side down on a floured baguette couche (or a clean kitchen towel that has been generously floured, with pleats between each loaf to keep them separate). Repeat with the remaining dough. Cover with another towel and let rise for 45–60 minutes, until the dough is puffy but not doubled. It should spring back slowly when poked.
Preheat the oven: About 30 minutes before baking, place a baking stone or an inverted heavy baking sheet on the middle rack of your oven. Place a cast-iron skillet or a metal pan on the bottom rack. Preheat the oven to 475°F (245°C).
Score and bake: Carefully transfer the risen baguettes to a floured peel or another inverted baking sheet lined with parchment paper. Using a sharp razor blade or a lame, make 4–5 diagonal slashes along each loaf, about ¼ inch (6 mm) deep, holding the blade at a 30° angle. Slide the baguettes (with the parchment) onto the hot stone. Quickly pour 1 cup of hot water into the hot skillet to create steam, then close the oven door. Bake for 10 minutes, then reduce the oven temperature to 450°F (230°C) and bake for another 10–15 minutes, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. The internal temperature should read 200–210°F (93–99°C) for a fully baked crumb.
Cool: Transfer the baguettes to a wire rack and let them cool for at least 30 minutes before slicing. The crumb continues to set as it cools; cutting too early can make it gummy.

Tips

Flour: Bread flour (12–13% protein) gives the best structure and chew. If using all-purpose flour, reduce the water slightly (to about 1 ⅓ cups / 320 ml) to avoid a too-sticky dough.
Steam: Steam is essential for a crisp crust. If you don’t have a cast-iron skillet, place a rimmed baking sheet on the bottom rack and pour hot water into it. Alternatively, spritz the oven walls with water a few times during the first 5 minutes of baking.
Cold proof: For even more flavor, after shaping, place the baguettes in the refrigerator for 8–12 hours (covered). Let them come to room temperature for about 30 minutes before baking. This slow cold ferment develops a more complex, slightly tangy taste.
Common mistakes: Not letting the dough rise enough will result in dense baguettes. Over-proofing will make them flat and sour. Also, be sure to score deeply enough – shallow slashes prevent the oven spring and create a tight crumb.

Serving Suggestions

Serve the baguette warm or at room temperature with butter and jam for breakfast, or use it for sandwiches like the classic French jambon-beurre (ham and butter). It’s also perfect for dipping into soups, stews, or olive oil, and for making crostini or bruschetta. For an authentic French meal, serve alongside cheese and a glass of red wine.

Variations

Whole Wheat: Replace 1 cup (125 g) of the bread flour with whole wheat flour. Add an extra 2 tablespoons (30 ml) of water, as whole wheat absorbs more liquid. The loaf will be denser and nuttier.
Herb and Garlic: Add 2 tablespoons of finely chopped fresh rosemary or thyme and 2 minced garlic cloves to the flour before mixing. This pairs beautifully with roasted meats or as a side to pasta.
Seeded: After shaping, brush the loaves with a little water and roll them in poppy seeds, sesame seeds, or flaky sea salt before the final rise.
Baguette aux Céréales: Add ¼ cup (30 g) of mixed grains (sunflower, flax, oats) to the dough and increase the water by 2 tablespoons (30 ml).

Storage and Reheating

Baguettes are best eaten the day they are baked. To store, keep them in a paper bag at room temperature for up to 24 hours – do not refrigerate, as that accelerates staling. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat a frozen or day-old baguette, preheat your oven to 350°F (175°C), mist the loaf lightly with water, and bake for 5–10 minutes until the crust is crisp and the interior is warm. This revives the texture remarkably well.

Frequently Asked Questions

Why is my baguette dough so sticky? High hydration (about 70%) is normal for baguette dough. It will be sticky, but resist adding too much flour. Use wet hands for handling and a well-floured surface for shaping. The dough will become more manageable as it develops gluten.

Can I use instant yeast instead of active dry? Yes. Use ¾ teaspoon (3 g) of instant yeast. You can add it directly to the flour without dissolving, but still use lukewarm water. The rising times may be slightly shorter.

Why didn’t my baguettes have an open crumb? An open crumb (large irregular holes) requires a wetter dough, proper gluten development, and a hot oven with steam. If your crumb is tight, you may have added too much flour, not developed the gluten enough, or baked at too low a temperature. Also, be gentle when shaping to avoid deflating the dough.

Can I make this recipe without a baking stone? Yes. Use an inverted heavy baking sheet preheated in the oven. The key is to have a hot surface to transfer the loaves to. A pizza stone works best, but a metal sheet is a good substitute.

How do I know when the baguettes are done? The crust should be deep golden brown and feel hard to the touch. Tap the bottom of a loaf – it should sound hollow. For accuracy, check the internal temperature with a thermometer; it should be at least 200°F (93°C).

Why did my baguettes stick to the towel during proofing? This happens if the towel isn’t floured enough. Use a generous amount of rice flour or all-purpose flour on the couche, and don’t let the loaves touch each other. You can also use parchment paper instead of a towel.

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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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