There’s something magical about biting into a crispy French baguette—the shattering crust that gives way to a chewy, slightly sweet interior is pure bread perfection. This isn’t just any loaf. This is the kind of baguette you could proudly place on a rustic wooden board at a dinner party or stuff with gourmet fillings for an unforgettable French baguette sandwich. Whether you’re an aspiring baker or just tired of bland supermarket loaves, this recipe delivers that perfect blend of artisanal quality and comfort-food charm. Ready to learn the secrets behind the ultimate crispy baguette with a soft, chewy center? Let’s get into it.
Crispy French Baguette with a Soft, Chewy Center
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Rise Time | Shaping/Proofing 2 hours hrs 15 minutes mins
Total Time 3 hours hrs
Course Appetizer, Side Dish, Snack
Cuisine French
Servings 3 medium baguettes
Mixing bowl Large enough to comfortably knead and proof dough
Dutch oven (optional) For steam baking if you don’t have a baking stone
Baking stone or baking steel Helps mimic a bakery oven by retaining high heat
Lame or sharp knife For slashing the baguette tops before baking
Kitchen scale Great for precision if you want bakery-level results
Bench scraper Makes portioning and shaping dough easier
Tea towel or couche (optional) For proofing shaped loaves
Spray bottle with water or oven-safe dish Used to create steam for that crusty exterior
For the Dough
- 3 1/4 cups 400g all-purpose flour (bread flour works too for extra chew)
- 1 1/2 tsp salt
- 1 tsp sugar
- 1 1/4 tsp instant yeast or active dry yeast, proofed in warm water
- 1 1/4 cups 300ml lukewarm water
Optional
- Cornmeal or semolina flour for dusting
- Olive oil for coating during resting adds a slight flavor depth
Make the Dough
In a large mixing bowl, combine flour, salt, and sugar. If using instant yeast, add it directly; if using active dry yeast, dissolve it in warm water and let sit for 5 minutes before adding. Gradually mix in water with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. This dough should feel soft and tacky but not overly sticky. Place it in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm area for 1.5 to 2 hours, until doubled in size.
Shape the Baguettes
Once risen, punch down the dough and divide it into three equal portions. Using your hands or a bench scraper, shape each piece into a rectangle. Fold one long side to the middle, then the other side over it, like folding a letter. Pinch the seam closed and gently roll it into a log, about 10–12 inches long.
Place each shaped loaf on a floured tea towel or parchment-lined baking sheet. Cover with a towel and let proof for 15 minutes while your oven preheats.
Preheat Oven with Steam Setup
Place a baking stone or steel on the center rack and a metal tray or cast iron skillet on the lower rack. Preheat your oven to 475°F (245°C) for at least 30 minutes.
Score and Bake
Right before baking, use a lame or sharp knife to make 3-4 diagonal slashes across each loaf. This allows the bread to expand properly in the oven.
Transfer the loaves to the hot stone (using a peel or inverted baking sheet). Immediately pour a cup of hot water into the lower tray or mist the oven walls with water to create steam. Close the oven door quickly.
Bake for 20–25 minutes, until deep golden brown with a hollow sound when tapped.
Cool and Enjoy
Remove from oven and let cool completely on a wire rack. This resting period allows the crumb (interior) to set for that signature chewy texture.
Delicious Pairings
This baguette is incredibly versatile and works well in both savory and sweet pairings.
- Cheese and Wine: Serve with a baked Brie or a goat cheese spread and a glass of dry white wine.
- Soup Companion: Dip slices into tomato bisque, French onion soup, or even a hearty lentil stew.
- Breakfast Win: For baguette breakfast ideas, try slices topped with smashed avocado, poached eggs, or whipped ricotta and honey.
- Appetizer Ready: Turn into baguette appetizers with toppings like bruschetta mix, smoked salmon with dill cream cheese, or mushroom pâté.
- Sandwich Base: Use it for baguette sandwich recipes like a classic jambon-beurre, chicken pesto melt, or a roasted veggie and hummus combo.
FAQs
1. Can I use bread flour instead of all-purpose flour?
Yes! Bread flour has higher protein, which gives the baguette a chewier interior. Great if you like a bit more bite to your crumb.
2. What’s the best yeast to use?
Instant yeast is easiest and fastest. But if all you have is active dry, just remember to proof it in warm water first.
3. Can I make this a stuffed baguette?
Absolutely. After shaping the dough, add fillings like cheese, olives, or caramelized onions before sealing. Just don’t overstuff, or the loaf may burst open while baking.
4. How do I get the crust super crispy?
Steam is the secret. Creating that hot, moist environment in the oven allows the crust to crisp up beautifully while the interior stays soft.
5. Can I make the dough in advance?
Yes! For a quick baguette recipe on busy mornings, refrigerate the shaped loaves overnight. Bake straight from the fridge the next day—just add a couple of extra minutes to the baking time.
