There’s something almost magical about a freshly baked baguette—the way the crust crackles under your fingers, the steam rising from its soft, pillowy interior, the way it smells like a Parisian bakery even in your own kitchen. I remember the first time I bit into a truly great baguette—it was in a tiny boulangerie just off the Rue Cler, and the memory of that first crisp, chewy bite has haunted me ever since.
For years, I thought recreating that experience at home was impossible. Too fussy, too technical, too French. But here’s the secret: a perfect crusty baguette isn’t about fancy equipment or mysterious techniques. It’s about understanding a few key principles—hydration, fermentation, and steam—and then letting the dough do its thing.
Why This Recipe Works
- High hydration is your friend. A wetter dough (72% water to flour) means bigger holes, a lighter crumb, and that signature airy texture. Don’t be afraid of the stickiness—it’s what makes the magic happen.
- Time is flavor. A slow rise lets the yeast work its magic, developing those deep, complex tastes that make a baguette more than just bread. For an even deeper flavor, refrigerate the dough overnight—cold fermentation slows yeast activity, allowing enzymes to break down starches into sugars.
- Steam is non-negotiable. Without it, your crust won’t crisp up properly, and your loaf won’t get that gorgeous oven spring. A spray bottle and a hot pan of water are all you need to fake a professional steam oven. Steam keeps the dough surface pliable during the first 5 minutes of baking, ensuring maximum expansion.
Essential Ingredients & Tools
Ingredients
- 500g bread flour – The high protein content (12-14%) gives structure and chew. All-purpose flour works in a pinch, but you’ll sacrifice some of that classic baguette texture.
- 360ml water – This is a 72% hydration dough, which means it’s sticky, slack, and absolutely perfect. Adjust by 10ml if your flour absorbs more or less water.
- 2 tsp salt – Not just for flavor—salt tightens the gluten, giving your loaf strength. Without it, the dough would be slack and hard to shape.
- 1 tsp active dry yeast – A little goes a long way. Instant yeast works too, no adjustments needed.
Tools
- A stand mixer makes kneading easier, but strong arms and a little patience work just as well.
- A baking stone or steel – This mimics the floor of a professional oven, giving you that crisp bottom crust. No stone? An inverted baking sheet works in a pinch.
- A razor blade or lame – Scoring isn’t just for looks—it controls how your bread expands in the oven. No lame? A sharp utility knife will do.
- A spray bottle – For that all-important steam. No spray bottle? Toss ice cubes into a preheated tray below the bread.
How to Make The Art of the Perfect Crusty Baguette
- Mix the dough – Combine 500g bread flour, 360ml water, 2 tsp salt, and 1 tsp active dry yeast in a bowl and stir until it comes together into a shaggy mess. Knead for 10 minutes until it’s smooth and elastic. If you can stretch a piece thin enough to see light through it (the windowpane test), you’re golden.
- First rise – Let it sit at room temperature (70–75°F/21–24°C) for 1.5–2 hours, or until doubled. For deeper flavor, stick it in the fridge overnight (up to 18 hours). Cold fermentation is like a flavor incubator—it’s worth the wait.
- Shape – Divide the dough in half, then shape each piece into a long, tapered log. Flatten into a rectangle, fold the top third down, and the bottom third up (like a letter), then roll into a 14-inch log. Think of it like rolling a cigar—gentle but firm.
- Second rise – Place the shaped loaves seam-side down on a floured couche (linen cloth) or towel. Let them rest for 45–60 minutes. They’re ready when they hold a dimple when poked—if they spring back right away, give them more time.
- Bake – Preheat your oven (and baking stone) to 475°F (245°C) for at least 45 minutes. Score the loaves with quick, confident slashes at a 30° angle, about ¼-inch deep. Slide them onto the stone, toss a cup of hot water into a preheated pan below for steam, and bake for 20–25 minutes until deeply golden. For extra crispness, turn off the oven, crack the door, and leave the bread inside for 5 extra minutes.
Pro Technique
- Scoring is an art. Hold your blade at a shallow angle and make swift, decisive cuts. Hesitation leads to ragged tears. Dip the blade in flour between cuts if it sticks.
- Don’t skip the steam. The first five minutes of baking are critical—steam keeps the crust soft so the loaf can expand fully. No spray bottle? Use a preheated cast iron tray filled with hot water.
- Under-proofed is better than over-proofed. If in doubt, err on the side of less time. An under-proofed loaf will still rise in the oven; an over-proofed one will collapse.
Storage & Freshness Guide
A baguette is best eaten the day it’s made, but if you must save some, wrap it in a paper bag (never plastic—it traps moisture and turns the crust soggy) and reheat it in the oven at 350°F (175°C) with a spritz of water to bring back the crunch. For longer storage, freeze fully cooled loaves wrapped in foil and a zip-top bag for up to 1 month.
Perfect Pairings
Complementary Dishes
- Brie and Fig Jam: The baguette’s crunch contrasts with creamy Brie, while fig jam adds sweet complexity. Serve slightly warm to soften the cheese.
- Olive Tapenade: Salty, briny tapenade cuts through the bread’s mildness. Toast slices lightly for added texture.
Drinks
- Chablis: This crisp, mineral-driven white wine cleanses the palate between bites of rich accompaniments.
- French Press Coffee: Bold coffee highlights the bread’s toasted notes—ideal for morning servings.
Something Sweet
- Dark Chocolate and Sea Salt: Snap off a piece of baguette and dip it into melted dark chocolate, finished with flaky salt.
- Honey and Walnuts: Drizzle warm slices with honey and crushed walnuts for a rustic dessert.
Crusty Baguette (Shattery Crust, Chewy Crumb, Paris-at-Home)
Recipe Controls
Bake the perfect Crusty Baguette at home with my simple, no-fuss recipe. Get that crisp crust and chewy interior you crave. Try it today!
Ingredients
Main
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500 g bread flour
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360 ml water
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2 tsp salt
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1 tsp active dry yeast
Instructions
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Mix 500g bread flour, 360ml water, 2 tsp salt, and 1 tsp active dry yeast in a bowl until a shaggy dough forms. Knead for 10 minutes until smooth and elastic.01
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Let dough rise at room temperature for 1.5–2 hours, or refrigerate overnight.02
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Divide dough in half. Shape each piece into a 14-inch log.03
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Let shaped loaves rise for 45–60 minutes until they hold a dimple when poked.04
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Preheat oven and baking stone to 475°F (245°C) for 45 minutes.05
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Score loaves with diagonal slashes. Bake with steam for 20–25 minutes until golden.06
