Homemade Baguette Recipe: Crispy and Soft

Homemade Baguette Recipe: Crispy and Soft

A classic French baguette with a crispy crust and soft, airy interior made with just four ingredients. This cold fermentation and steam-baked recipe creates a signature crackling texture, ideal for sandwiches or dipping.

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Course: Bread

Cuisine: French

Prep Time: 30

Cook Time: 30

Total Time: 16

Servings: servings

Calories: 900kcal

Author: Eva Stoner

Ingredients

4 cups (500g) bread flour
1 1/2 cups (360ml) water
1 1/2 teaspoons salt
2 1/4 teaspoons (1 packet) active dry yeast

Instructions

In a large bowl, combine flour, salt, and yeast. Add water and mix until a shaggy dough forms.
Knead the dough on a floured surface until smooth and elastic (8–10 minutes). Cover and refrigerate for 16 hours.
Shape the dough into two long baguettes, tucking the edges underneath and scoring the top with sharp slashes.
Place the baguettes on a floured baking sheet and let rest at room temperature for 30 minutes.
Preheat the oven to 475°F (245°C). Place a heavy baking tray (e.g., Dutch oven) in the oven to heat while mixing a small amount of cold water.
Bake the baguettes for 15 minutes while pouring the hot water into the heated tray to create steam. Reduce the heat to 425°F (220°C) and bake for 12 more minutes.
Allow the baguettes to cool completely on a wire rack before slicing.

Notes

For a crispier crust, dust the baguettes with cornmeal before baking. Shape them gently to preserve air bubbles. If using a Dutch oven, preheat it empty for 30 minutes before adding the dough. Store in a paper bag at room temperature for 1–2 days.

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