Crispy French Baguette with a Soft, Chewy Center Recipe
This recipe guides you to bake traditional French baguettes with a perfectly crispy crust and a soft, chewy center. Using simple ingredients and a steaming technique in the oven, you can achieve bakery-quality bread at home.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 3 baguettes 1x
- Category: Bread
- Method: Baking
- Cuisine: French
Ingredients
Scale
Dry 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)
Wet Ingredients
- 1 1/4 cups (300ml) lukewarm water
- Olive oil for coating during resting (optional)
Other
- Cornmeal or semolina flour for dusting
Instructions
- 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 lukewarm water using a wooden spoon or your hands until a shaggy dough forms.
- Knead the Dough: 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.
- Shape the Baguettes: Punch down the dough and divide it into three equal portions. Shape each piece into a rectangle, fold each long side to the middle like folding a letter, pinch the seam closed, then roll gently into logs about 10–12 inches long.
- Proof the Dough: Place each 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.
- 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 the oven to 475°F (245°C) for at least 30 minutes to ensure proper heat and steam.
- Score the Loaves: Using a lame or sharp knife, make 3-4 diagonal slashes across each loaf right before baking to allow proper expansion.
- Bake with Steam: Transfer the loaves to the hot stone using a peel or inverted baking sheet. Quickly pour a cup of hot water into the lower tray or mist the oven walls to create steam. Close the oven door promptly.
- Bake Until Golden: Bake for 20–25 minutes until the crust is deep golden brown and the loaves sound hollow when tapped.
- Cool: Remove from the oven and let the baguettes cool completely on a wire rack to set the crumb and perfect the chewy texture before slicing and serving.
Notes
- Proofing the yeast properly is crucial for good rise—active dry yeast must be dissolved in warm water first.
- Using a baking stone or steel helps achieve a crisp bottom crust and authentic texture.
- Creating steam in the oven during the first part of baking is essential for a crispy crust.
- You can substitute bread flour for all-purpose flour for a chewier baguette.
- Letting the bread cool completely ensures the interior crumb sets properly.
Keywords: French baguette, homemade bread, crispy crust, chewy bread, baking bread, artisan bread, classic baguette
