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Freshly baked homemade baguettes with a crusty exterior and soft interior

Truly Crusty Homemade Baguettes

Deliciously crispy on the outside and soft on the inside, these homemade baguettes are easy to make with just four ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 2 loaves
Course: Bread, Snacks
Cuisine: French
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dough
  • 4 cups all-purpose flour
  • 1.5 cups water (room temperature) Ensure the water isn't too hot to avoid killing the yeast.
  • 2 teaspoons salt
  • 1 teaspoon active dry yeast Dissolve in water before adding to flour mixture.

Method
 

Prepare Your Dough
  1. In a large mixing bowl, combine the flour and salt.
  2. In another small bowl, dissolve the yeast in the water. Allow it to sit for about 5 minutes until it becomes frothy.
  3. Add the yeast mixture into the flour mixture.
Mix
  1. Stir the mixture until it forms a rough-knit dough. Don’t overmix; you want it to be just combined.
First Rise
  1. Cover the bowl with a damp kitchen towel or plastic wrap to keep moisture in.
  2. Allow the dough to rise at room temperature for about 1 to 1.5 hours until it is doubled in size.
Shape the Baguettes
  1. Once the dough has risen, turn it out onto a floured surface. Gently deflate it and divide it into two equal portions.
  2. Stretch each portion into a loaf, shaping it into a baguette form.
Second Rise
  1. Place the shaped loaves on a well-floured baking tray or a baguette pan.
  2. Cover them again and let them rise for an additional 30-45 minutes.
Preheat the Oven
  1. Preheat your oven to 450°F (232°C).
Scoring
  1. Once the dough has completed its second rise, carefully score the top of each loaf with a sharp knife.
Bake
  1. Place the baking tray in the oven and bake for 20-25 minutes until the baguettes turn golden brown and have a hollow sound when tapped on the bottom.
Cool
  1. Remove from the oven and let the baguettes cool on a wire rack for at least 10 minutes before slicing.

Notes

For best results: Avoid overworking your dough for optimal airiness. Store in a paper bag at room temperature for up to three days or freeze for longer storage.