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Two freshly baked French baguettes resting on a rustic wooden board, showcasing their deep golden-brown crust. (French Baguette Recipe)

Authentic French Baguette Recipe for a Golden, Crusty Loaf

This authentic French Baguette Recipe guides you through creating two loaves with a perfectly golden-brown, crisp crust and a soft, airy interior. Master the art of homemade bread with our step-by-step instructions for a mouth-watering masterpiece.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 2 baguettes
Course: Bread, Side Dish
Cuisine: French
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups (500g) Bread Flour Plus more for dusting
  • 1 1/2 cups (375ml) Warm Water About 105-115°F (40-46°C)
  • 2 1/4 tsp (7g) Instant Yeast One standard packet
  • 1 1/2 tsp (9g) Fine Sea Salt

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 1 Baking Stone Or baking steel
  • 1 Lame or Razor Blade For scoring the dough
  • 1 Metal Baking Pan For creating steam

Method
 

Mixing and First Rise
  1. In a stand mixer bowl, whisk flour, yeast, and salt. Add warm water and mix on low with a dough hook until a shaggy dough forms, 2-3 minutes. Cover and let rest for 30 minutes.
  2. Knead on medium-low speed for 5-7 minutes until smooth but still sticky. Transfer to a lightly oiled bowl. Let rise for 1.5-2 hours, performing a stretch and fold every 30 minutes for the first hour.
Shaping and Final Proof
  1. Turn dough onto a lightly floured surface. Divide into two equal pieces and pre-shape into loose logs. Cover and rest for 15-20 minutes.
  2. Flatten one piece into a rectangle. Fold the top third to the middle, then fold the new top edge to the bottom and seal. Roll into a 15-inch (38 cm) log. Repeat with the second piece.
  3. Place shaped loaves on floured parchment paper, using a bunched-up towel between them for support. Cover and let proof for 30-45 minutes until puffy.
Baking
  1. Place a baking stone on the middle rack and a metal pan on the bottom rack. Preheat oven to 475°F (245°C).
  2. Make 4-5 diagonal slashes on each loaf. Transfer parchment with loaves to the hot stone. Add 1 cup (240ml) of hot water to the metal pan to create steam. Bake for 20-25 minutes until deep golden brown.
  3. Let cool completely on a wire rack before slicing.

Notes

Weigh Your Ingredients: For baking, precision is key. Using a kitchen scale is the single best way to ensure consistent, perfect results every time.
Don't Fear Sticky Dough: Use wet hands and a dough scraper to manage it, resisting the urge to add too much extra flour.
The "Windowpane Test": To check if your dough is kneaded enough, stretch a small piece until it's translucent without tearing.
Steam is Not Optional: The initial blast of steam is crucial for a light loaf and a crispy crust.