French Bread Recipe: Classic Crusty Artisan Baguette Recipe
Introduction
Nothing beats the warm aroma and satisfying crunch of a classic French baguette fresh from your oven. This recipe guides you through baking a crusty artisan loaf that’s perfect for sandwiches, dipping, or simply enjoying with butter.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 teaspoon sugar
- 1 1/4 cups warm water
- 1 tablespoon olive oil
Instructions
- Step 1: In a large bowl, whisk together the flour, yeast, salt, and sugar. Stir briskly to keep the salt separate from the yeast, as direct contact can slow the yeast’s activity.
- Step 2: Pour the warm water and olive oil into the flour mixture. Use a wooden spoon or your hand to combine until a shaggy dough forms.
- Step 3: Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes. Press, fold, and turn the dough until it feels smooth and springs back when poked.
- Step 4: Place the dough in a lightly oiled bowl. Cover it with plastic wrap or a damp towel and let it rest in a warm spot for about 1 hour, or until it doubles in size.
- Step 5: Gently deflate the dough and divide it into two equal pieces. Roll each piece into an 18-inch baguette shape with tapered ends.
- Step 6: Line a baking sheet with parchment paper or a Silpat. Lay the loaves on the sheet, cover lightly, and let them rise for 30 to 40 minutes until slightly puffed but still firm to handle.
- Step 7: Preheat your oven to 450°F, placing a baking stone or an upside-down baking sheet on the rack. Just before baking, make 3 to 4 diagonal cuts on each loaf using a sharp lame or serrated knife.
- Step 8: Slide the loaves onto the hot surface. Quickly toss a cup of hot water into a rimmed pan on the lower rack to create steam. Bake for 20 to 25 minutes until the crust is deeply golden.
- Step 9: Transfer the baked loaves to a wire rack and let them cool completely for at least 30 minutes to set the crumb and avoid gummy slices.
Tips & Variations
- Use bread flour instead of all-purpose for a chewier texture and higher rise.
- Adding a dash of malt syrup or honey can enhance crust browning and flavor.
- For a softer crust, brush the loaves with melted butter once they come out of the oven.
- If you don’t have a baking stone, an inverted baking sheet works well to replicate even heat.
Storage
Store leftover baguettes wrapped loosely in a paper bag at room temperature for up to two days to maintain crust. For longer storage, freeze the bread in a sealed plastic bag; thaw at room temperature and refresh in a hot oven for 5–10 minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Why do I need to score the bread before baking?
Scoring creates controlled expansion points, allowing the bread to rise evenly and develop a beautiful crust pattern without bursting unpredictably.
Can I make this dough without olive oil?
Yes, olive oil adds flavor and tenderness but can be omitted if desired. The bread will still bake well but may have a slightly different texture.
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French Bread Recipe: Classic Crusty Artisan Baguette Recipe
- Total Time: 1 hour 40 minutes
- Yield: 2 baguettes (serves 2-4) 1x
Description
This classic French Bread recipe guides you through making crusty artisan baguettes at home with a delightfully chewy interior and golden, crackly crust. Perfect for beginners and bread lovers eager to master traditional baguette baking using simple ingredients and straightforward steps.
Ingredients
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tsp salt
- 1 tsp sugar
Wet Ingredients
- 1 1/2 cups warm water (about 110°F/43°C)
- 2 tbsp olive oil
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, yeast, salt, and sugar, stirring vigorously to keep the salt and yeast separate to prevent slowing yeast activity.
- Add water and oil: Pour the warm water and olive oil into the dry ingredients. Use a wooden spoon or your hand to combine until a rough, shaggy dough forms.
- Knead to strengthen: Transfer the dough onto a lightly floured surface and knead for 8–10 minutes by pressing, folding, and turning. The dough is ready when it becomes smooth and springs back when gently pressed.
- First rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp towel, and let it rise in a warm place for about 1 hour until it doubles in size.
- Shape into baguettes: Gently deflate the dough, divide it into two equal portions, and roll each piece into an 18-inch baguette shape with tapered ends.
- Final proof: Line a baking sheet with parchment paper or a Silpat mat, place the shaped loaves on it, cover loosely, and let them rise for 30–40 minutes until slightly puffed but still firm enough to handle.
- Score and bake: Preheat your oven to 450°F (232°C) with a baking stone or an upside-down baking sheet on the middle rack. Using a sharp lame or serrated knife, make 3–4 diagonal slashes on each loaf. Transfer the loaves onto the hot surface, toss a cup of hot water into a rimmed pan on the lower rack to create steam, and bake for 20–25 minutes until the bread is deeply golden and crusty.
- Cool fully: Remove the loaves from the oven and transfer them to a wire rack to cool for at least 30 minutes before slicing. This allows the crumb to set and prevents gummy interior slices.
Notes
- Use warm water (around 110°F) to activate the yeast properly without killing it.
- Keep salt and yeast separate during initial mixing to avoid inhibition of yeast activity.
- Creating steam in the oven helps develop a crisp, glossy crust typical of French bread.
- Allow the bread to cool completely before slicing to maintain crumb texture.
- You can use either a baking stone or an inverted heavy baking sheet to mimic the stone’s effects.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: French bread, baguette, artisan bread, crusty bread, homemade bread, baking bread, classic French baguette, easy bread recipe
