Crispy French Baguette
Prep
20 mins
Cook
35 mins
Servings
2
Difficulty
Medium
A classic crusty baguette with a golden exterior and airy, tender crumb inside. Perfect for serving alongside soups, salads, or enjoying with butter and jam.
Ella x
Ingredients
- 400 gstrong bread flour
- 280 mlwarm water
- 8 gsalt
- 5 ginstant yeast
- 10 mlolive oil
- 200 mlwater for steam(for oven steam)
Detail level
Instructions
- 1
Mix flour, yeast, and salt in a large bowl. Add warm water and olive oil, stirring until a shaggy dough forms.
Tip: Use water at about 35°C for optimal yeast activation.
- 2
Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Tip: The dough should be slightly sticky but still manageable.
- 3
Place dough in an oiled bowl, cover with a damp cloth, and let it rise for 90 minutes until doubled in size.
Tip: A warm kitchen speeds up fermentation.
- 4
Turn dough onto a work surface and shape into an oval. Roll tightly into a long cylinder about 35 cm in length.
Tip: Create tension on the surface while rolling to develop structure.
- 5
Place shaped dough seam-side down on a baguette pan or parchment paper. Cover loosely and let proof for 45 minutes.
Tip: The dough should increase by about 50% in volume.
- 6
Preheat oven to 220°C. Score the top of the baguette diagonally with a sharp knife at 5 cm intervals.
Tip: Deep scores allow the bread to expand properly.
- 7
Place a pan of boiling water on the oven floor to create steam. Transfer baguette to the oven on the middle rack.
Tip: Steam develops the crispy crust during the first 15 minutes of baking.
- 8
Bake for 35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom.
Tip: Remove the steam pan after 15 minutes for a crispier crust.
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