Crispy French Baguette
Prep
20 mins
Cook
35 mins
Servings
2
Difficulty
Medium
Nothing beats the aroma of fresh baguette baking at home, and I'm thrilled to share this straightforward recipe with you. What I love most is how quick it comes together in just under an hour from start to finish, making it perfect for weeknight dinners without fuss or expense. The strong bread flour develops beautiful gluten structure, giving you that signature crispy crust and chewy interior. Plus, whole grain options work wonderfully if you want added fiber and nutrients. This recipe proves you don't need fancy equipment or advanced skills to achieve bakery quality results right in your own kitchen.
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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