Crusty French Baguettes with a Simple Yeast Dough
A classic-style crusty baguette made with flour, water, yeast and salt.
This French-style baguette uses flour, water, yeast and salt for a crisp crust and open, chewy crumb. The supplied page describes a plain baguette even though its URL suggests garlic and cheese, so this recipe follows the actual plain-bread method and keeps the existing address. Give the dough time to rise, shape it gently and create steam in the oven during the first part of baking. Cool before slicing to let the crumb set. Combine flour, yeast and sugar if using. Add water and mix until no dry flour remains. Rest 15 minutes. Add salt and knead 8 to 10 minutes until elastic, or use stretch-and-folds over 30 minutes. Cover and let rise 60 to 90 minutes until visibly puffy, folding once halfway through.
Recipe card
Crusty French Baguettes with a Simple Yeast Dough
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Mix dough
Combine flour, yeast and sugar if using. Add water and mix until no dry flour remains. Rest 15 minutes.
Add salt and knead
Add salt and knead 8 to 10 minutes until elastic, or use stretch-and-folds over 30 minutes.
First rise
Cover and let rise 60 to 90 minutes until visibly puffy, folding once halfway through.
Shape loaves
Divide into two. Shape each into a tight 35-cm loaf and place seam-side down on a floured cloth or baguette tray. Cover and proof 35 to 50 minutes. Heat oven to 240°C (465°F).
Slash and bake
Slash each loaf diagonally 4 to 5 times. Place a tray of hot water on the oven floor for steam, then bake 20 to 25 minutes until deeply golden.
Cool
Cool on a rack at least 30 minutes before slicing.
How to tell when it is ready
Cool on a rack at least 30 minutes before slicing.
Tips
- Combine flour, yeast and sugar if using.
- Add salt and knead 8 to 10 minutes until elastic, or use stretch-and-folds over 30 minutes.
- Cover and let rise 60 to 90 minutes until visibly puffy, folding once halfway through.
- Divide into two.
Troubleshooting
- If crust is pale, bake a few minutes longer.
- If loaf spreads, shape with more surface tension and proof in a narrower support.
Substitutions
- Use all-purpose flour, reducing water slightly if dough feels slack.
- Omit optional sugar.
Variations
- Fold in roasted garlic before shaping.
- Serve with cheese on the side.
Serving suggestions
- Serve with soup.
- Use for sandwiches.
- Offer butter and jam.
- Slice for a cheese board.
Make ahead
Prepare components ahead and store safely. Best the day baked. Store cut-side down in a paper bag for 1 day; freeze well wrapped for up to 2 months.
Storage
Best the day baked. Store cut-side down in a paper bag for 1 day; freeze well wrapped for up to 2 months.
Food safety
Use oven mitts around steam and hot water; cool bread fully before storing.
Frequently asked questions
Can I make baguette dough ahead?
After shaping, cover and refrigerate overnight. Let it warm and finish proofing before baking.
How should I store french baguette?
Best the day baked. Store cut-side down in a paper bag for 1 day; freeze well wrapped for up to 2 months.
Serve with soup. Best the day baked. Store cut-side down in a paper bag for 1 day; freeze well wrapped for up to 2 months.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.