Name: Crispy French Baguette with a Soft, Chewy Center Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Cuisine: French
Ingredients: 3 1/4 cups (400g) all-purpose flour (or bread flour for extra chewiness); 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; Olive oil for coating during resting (optional); Cornmeal or semolina flour for dusting

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Introduction

Discover the joy of baking your own crispy French baguette with a soft, chewy center. This recipe guides you through making a classic baguette that boasts a golden crust and tender crumb, perfect for sandwiches or alongside your favorite meals.

Two golden brown loaves of bread with a shiny, crispy crust sit side by side on a blue and white striped cloth. Each loaf has three diagonal cuts on top, showing a soft, fluffy interior with airy texture through the light, creamy slashes. The bread’s surface has a slight dusting of flour and a smooth, toasted look with a mix of light and dark brown shades. The cloth rests on a white marbled textured surface, making the loaves stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Cornmeal or semolina flour for dusting
Olive oil for coating during resting (adds a slight flavor depth)

Instructions

Step 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.
Step 2: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. The 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.
Step 3: Once risen, punch down the dough and divide it into three equal portions. Shape each piece into a rectangle. Fold one long side to the middle, then fold the other side over it like a letter. Pinch the seam closed and gently roll it into a log about 10–12 inches long.
Step 4: 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 you preheat the oven.
Step 5: Preheat your oven to 475°F (245°C) with a baking stone or steel on the center rack and a metal tray or cast iron skillet on the lower rack. Preheat for at least 30 minutes.
Step 6: Just before baking, use a lame or sharp knife to make 3–4 diagonal slashes across each loaf to allow proper expansion.
Step 7: 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.
Step 8: Bake for 20–25 minutes until the crust is deep golden brown and the bread sounds hollow when tapped.
Step 9: Remove from the oven and let cool completely on a wire rack. This resting period lets the interior set for that perfect chewy texture.

Tips & Variations

Use bread flour instead of all-purpose flour for a chewier texture.
Adding olive oil during the resting phase adds subtle flavor and helps keep the crust from getting too tough.
For a stronger crust, bake directly on a preheated baking stone or steel and use steam at the start of baking.
If you don’t have a lame, a sharp serrated knife works well for scoring the dough.

Storage

Store the baguette wrapped loosely in a paper bag or bread box at room temperature for up to two days. To refresh, reheat in a preheated oven at 350°F (175°C) for 5–7 minutes to restore crispness. Avoid refrigeration, which can dry the bread quickly.

How to Serve

Two golden brown baguettes with crusty, cracked tops showing a light, airy, off-white inside. Each loaf has four diagonal cuts on the top, revealing layers of soft bread inside. They rest side by side on a blue and white checkered cloth, all placed on a white marbled surface. The lighting highlights the shiny crust texture and fine flour dusting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but be sure to proof the active dry yeast in warm water for about 5 minutes before adding it to the flour. This activates the yeast and ensures good rise.

Why do I need to add steam when baking?

Steam helps keep the outer dough surface moist at the start, allowing the bread to expand fully and develop a thin, crispy crust. Without steam, the crust can form too quickly and crack irregularly.