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Crispy French Baguette with a Soft, Chewy center

Crispy French Baguette with a Soft, Chewy Center

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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time | Shaping/Proofing 2 hours 15 minutes
Total Time 3 hours
Course Appetizer, Side Dish, Snack
Cuisine French
Servings 3 medium baguettes

Equipment

  • 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

Ingredients
  

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

Instructions
 

Make the Dough

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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.
  3. Bake for 20–25 minutes, until deep golden brown with a hollow sound when tapped.

Cool and Enjoy

  1. 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.