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Close up of three perfectly baked golden-brown French baguettes with a thick crispy crust. (Homemade Baguette Recipe)

The Ultimate Homemade Baguette Recipe for a Flawless Crust

Master this incredible Homemade Baguette Recipe to bake three golden-brown French loaves with a perfectly thick crispy crust, diagonal scores, and an incredibly soft, airy interior crumb. Perfect for home bakers!
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Prep Time 2 hours 30 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 slices
Course: Bread, Side Dish
Cuisine: French
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 1/4 cups bread flour 390g, essential for gluten development
  • 1 1/2 cups warm water 360ml, heated to 105°F to 110°F (40°C to 43°C)
  • 1 tsp active dry yeast 3g
  • 1 1/2 tsp fine sea salt 9g
  • 2 tbsp all-purpose flour 15g, for dusting the dough

Equipment

  • 1 Beige textured linen cloth (couche) Essential for supporting the dough during shaping.
  • 1 Baker's lame or razor blade Used for making precise diagonal expansion scores.
  • 1 Rustic wooden baking peel Used for transferring the delicate loaves to the oven.
  • 1 Heavy baking stone Ensures an even, hot bake for a crispy bottom crust.

Method
 

Preparing and Baking the Baguettes
  1. Pour the warm water into a large bowl and sprinkle the active dry yeast over the top. Let sit for 5 to 10 minutes until foamy.
  2. Add the bread flour and fine sea salt. Mix until a shaggy, rough dough forms with no dry patches.
  3. Cover and let rest for 30 minutes. Perform a series of stretch and folds every 30 minutes over the next 2 hours to develop gluten.
  4. Divide the dough into three equal portions. Shape each gently into a 15-inch rope, preserving the air bubbles inside.
  5. Place the loaves seam-side up on a floured beige textured linen cloth, pinching the cloth between loaves. Let rise for 45 minutes.
  6. Preheat the oven to 475°F (245°C) with a baking stone and a cast-iron skillet on the bottom rack.
  7. Transfer loaves to a wooden baking peel. Dust lightly with white all-purpose flour and make four distinct diagonal expansion scores on each using a lame.
  8. Slide onto the baking stone and add a cup of ice cubes to the skillet. Bake for 15 minutes with steam, then remove the skillet and bake 10-15 more minutes until golden-brown.

Notes

Tip 1. Use a highly active yeast for the best oven spring.
Tip 2. Do not skip the steam step in the oven; it is mandatory for achieving that thick, crispy artisan crust.