Perfectly Crispy Homemade Baguettes!

Golden crust, fluffy center—this baguette recipe is bakery-level good and easier than you think! 🥖✨

📌 Makes 3 baguettes

💡 Tip: Use a baguette pan for that classic shape!

🛒 Ingredients:

✅ 550g bread flour

✅ 2 tsp fine sea salt

✅ 385ml water

✅ 2 tsp active dry yeast

👩‍🍳 Instructions:

1. Mix 85ml warm water with yeast. Let sit 5 mins.

2. Combine flour + salt in a bowl. Stir in yeast water + 300ml water. Mix well.

3. Cover + rest dough 20 mins.

4. Stretch + fold edges into center. Cover + rest 20 mins.

5. Repeat stretch/fold 2 more times. Then rise 1.5 hrs (or refrigerate up to 12 hrs).

6. Divide dough into 3 pieces. Shape each into a 6x3” rectangle.

7. Fold like a brochure, seal, and roll into 15” logs.

8. Place on baguette pan, cover, and rise 1 hr.

9. Preheat oven to 475°F with a pot of hot water inside (30 mins into rise).

10. Score baguettes down the middle and bake 15–20 mins until golden.

❄️ Make Ahead: Chill dough up to 12 hrs.

🧊 To Freeze: Store cooled baguettes in freezer bag. Reheat by spritzing with water + baking at 350°F for 10 mins.

📌 SAVE this for your next baking day!

Full recipe at Tastes Better From Scratch (link in bio!)

#HomemadeBread #BaguetteRecipe #FromScratchBaking #FrenchBaguette #BreadLovers

2025/9/23 Edited to

... Read moreI remember struggling to get that perfect crusty bread when I first started baking baguettes. The secret, I learned, is all about steam! Placing a pot of hot water in the oven, as this recipe suggests, is a game-changer. It creates a humid environment that keeps the crust pliable longer, allowing the dough to expand fully before the crust sets. This leads to a thinner, incredibly crispy crust that shatters beautifully when you bite into it. For an even crispier finish, some bakers also lightly sprinkle water on the baguette before baking right before it goes into the oven. Just a quick mist! And don't open the oven door too much during the initial baking – let that steam do its magic! I've found that baking directly on a preheated baking stone or steel also helps transfer heat quickly, contributing to a fantastic crust. Beyond the crunch, what truly elevates a homemade baguette is its crumb interior – those beautiful, irregular airy holes that make it perfect for soaking up olive oil. This recipe's stretch and fold technique is crucial for developing that amazing *baguette crumb structure*. Each fold strengthens the gluten network without overworking the dough, trapping air and creating those signature open cells. Don't rush the resting times! Proper fermentation, whether it's the initial rise or a longer cold proof in the fridge, allows yeast to produce gas and enzymes to break down starches, both contributing to a more flavorful and *open crumb*. If you find your crumb is too dense, try increasing the hydration slightly (a tiny bit more water) or focusing more on gentle handling during shaping to preserve those precious air bubbles. Achieving that authentic French baguette taste and texture at home feels incredibly rewarding. I've heard people say it's intimidating, but honestly, with practice, it becomes second nature. Pay attention to the scoring too – a clean, decisive cut helps the bread expand properly and contributes to that classic look. And if you're not getting the results you want right away, don't despair! Baking is a journey. My first few attempts were... edible, but not exactly 'bakery-level.' But by focusing on the steam for the crispy crust and understanding how the folds impact the *airy crumb*, I eventually got there. Saving cooled baguettes and reheating them by spritzing with water and baking (as mentioned in the recipe) is also a fantastic tip to revive that fresh baguette crispy bread feel!

5 comments

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