Classic French Baguette-Style Bread With Crispy Crust

Quick Recipe Version (TL;DR)

• Yield: 2 baguettes (about 8 servings total)
• Prep Time: 35 minutes active
• Cook Time: 22–26 minutes
• Total Time: 15–19 hours (includes 12–16 hours poolish + rising/cooling)

Quick Ingredients

• 240 g bread flour (2 cups), for poolish
• 240 g water, room temp (1 cup), for poolish
• 0.5 g instant yeast (about 1/8 tsp), for poolish
• 360 g bread flour (3 cups), for dough
• 120 g water (1/2 cup), for dough
• 3 g instant yeast (1 tsp)
• 12 g fine salt (2 tsp)
• 1 tsp neutral oil (for bowl, optional)
• 1 cup hot water (for oven steam)

Do This

• 1. Stir poolish (240 g flour, 240 g water, 1/8 tsp yeast). Cover and ferment 12–16 hours at room temp.
• 2. Mix dough: poolish + 360 g flour + 120 g water + 1 tsp yeast. Rest 20 minutes, then knead in 2 tsp salt.
• 3. Bulk rise 2–3 hours at warm room temp, doing 3 stretch-and-folds every 30 minutes.
• 4. Divide into 2 pieces, pre-shape, and rest 15 minutes.
• 5. Shape 2 baguettes. Proof 45–60 minutes while oven preheats to 475°F (246°C) with a baking steel/stone.
• 6. Score 4–5 slashes. Bake with steam: add 1 cup hot water to a preheated steam pan. Bake 22–26 minutes until deep golden.
• 7. Cool at least 45 minutes before slicing for the lightest, airiest crumb.

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Why You’ll Love This Recipe

• Real baguette vibes at home: crisp, crackly crust with a light, airy interior.
• Lean dough simplicity: just flour, water, yeast, and salt (plus steam for that crust).
• Flexible schedule: the overnight poolish builds flavor while you sleep.
• Perfect “with everything” bread: soups, cheeses, butter, sandwiches, and dipping oils.

Grocery List

• Produce: None (optional: garlic or herbs if you want to flavor the bread)
• Dairy: None (optional for serving: salted butter, soft cheese)
• Pantry: Bread flour, instant yeast, fine salt, neutral oil (optional), water

Full Ingredients

Poolish (Overnight Preferment)

• Bread flour: 240 g (2 cups), spooned and leveled
• Water: 240 g (1 cup), room temperature (70–75°F / 21–24°C)
• Instant yeast: 0.5 g (about 1/8 teaspoon)

Final Dough

• All of the poolish (from above)
• Bread flour: 360 g (3 cups), spooned and leveled
• Water: 120 g (1/2 cup), room temperature
• Instant yeast: 3 g (1 teaspoon)
• Fine salt: 12 g (2 teaspoons)
• Neutral oil: 1 teaspoon, for lightly greasing the bowl (optional)

For Baking (Steam + Handling)

• Hot water: 240 ml (1 cup), for creating steam in the oven
• Extra flour: 1–2 tablespoons for dusting (use sparingly)
• Cornmeal or semolina (optional): 1–2 tablespoons for the peel/parchment to prevent sticking

Step-by-Step Instructions

Step 1: Make the poolish (12–16 hours ahead)

In a medium bowl, stir together 240 g bread flour, 240 g water, and 1/8 teaspoon instant yeast until no dry flour remains. The mixture will look like a thick batter.

Cover tightly (lid, plate, or plastic wrap). Let ferment at 70–75°F (21–24°C) for 12–16 hours, until bubbly on top, domed, and very fragrant. If your kitchen is warm (above 78°F / 26°C), aim for the shorter end of the range.

Step 2: Mix the dough and rest (autolyse)

In a large bowl, combine the entire poolish, 360 g bread flour, 120 g water, and 1 teaspoon instant yeast. Mix with a sturdy spoon or wet hand until you have a shaggy dough and no dry patches remain.

Cover and let the dough rest for 20 minutes. This short rest helps the flour fully hydrate, making the dough easier to work and improving the final texture.

Step 3: Add salt and develop strength

Sprinkle 2 teaspoons fine salt evenly over the dough. Work it in by pinching and folding the dough until the salt is fully incorporated and the dough feels smoother, about 2–4 minutes.

If the dough feels very sticky, resist adding much extra flour. A slightly tacky dough helps create the open, airy baguette crumb. Lightly wet your hands instead.

Step 4: Bulk ferment with stretch-and-folds

Lightly oil the bowl with 1 teaspoon neutral oil (optional), then cover. Let the dough rise for 2 to 3 hours at about 75°F (24°C), until noticeably puffed (it may not fully double).

During the first 90 minutes, perform 3 sets of stretch-and-folds, spaced 30 minutes apart:

To stretch and fold: grab one edge of the dough, stretch it up without tearing, and fold it over itself. Rotate the bowl and repeat 3–4 times until the dough tightens into a rough ball. Cover again.

Step 5: Divide and pre-shape

Turn the dough onto a lightly floured surface. Divide into 2 equal pieces (about 475–480 g each).

Pre-shape each piece gently into a short log: pat into a rectangle, fold the top third down and the bottom third up (like a letter), then roll lightly to tighten. Cover and let rest for 15 minutes to relax the gluten (this makes shaping much easier).

Step 6: Shape baguettes and proof

Line a sheet pan with parchment, or prepare a baguette couche (a floured linen towel) to support the loaves. Shape one piece at a time:

Gently flatten into a rectangle. Fold the top edge down halfway and press to seal. Fold again to create a tight log, pressing the seam to seal each time. Roll from the center outward with both hands to elongate to 14–16 inches (36–41 cm), tapering the ends slightly.

Place seam-side down, supported by folds in the couche or with parchment “walls” between loaves. Cover and proof for 45–60 minutes at room temperature, until slightly puffy and the dough slowly springs back when gently pressed.

Step 7: Preheat the oven and set up steam

At least 45 minutes before baking, place a baking stone or steel on the middle rack and preheat the oven to 475°F (246°C).

Place a sturdy metal pan (like a cast iron skillet or heavy roasting pan) on the lowest rack to use for steam. Keep a kettle heating so you can add 1 cup (240 ml) hot water when the bread goes in.

Safety note: Steam is intense. Keep your face and hands away from the oven opening when adding water.

Step 8: Score, steam, bake, and cool

Transfer baguettes onto parchment on a peel or upside-down sheet pan for easy loading. Using a sharp lame or serrated knife, score each baguette with 4–5 diagonal slashes, about 1/4 inch (6 mm) deep, slightly overlapping, running nearly parallel to the loaf.

Slide the baguettes (on parchment) onto the hot stone/steel. Immediately pour 1 cup hot water into the preheated steam pan and quickly close the oven door.

Bake at 475°F (246°C) for 22–26 minutes, rotating once halfway through if your oven browns unevenly, until the crust is deep golden brown and the loaves sound hollow when tapped.

Cool on a rack for at least 45 minutes before slicing. This finishing time sets the crumb so you get that light, open interior instead of a gummy center.

Pro Tips

• Weigh your ingredients. Baguettes are simple, so accuracy matters. A kitchen scale makes the dough much more predictable.
• Chase “tacky,” not “dry.” A slightly sticky dough bakes up airier. Use wet hands instead of adding flour during mixing.
• For a thinner, crisper crust: Keep the oven hot (475°F / 246°C), use steam at the start, and bake until truly deep golden.
• Score with confidence. Quick, shallow-to-moderate cuts (about 1/4 inch) help controlled expansion and that classic baguette look.
• Let it cool. Cutting too early releases steam and compresses the interior; cooling improves texture and flavor.

Variations

• Sesame or poppy baguettes: Brush the shaped loaves lightly with water, then roll in sesame or poppy seeds before proofing.
• Whole wheat blend: Replace 60 g of the final dough flour with 60 g whole wheat flour. Add an extra 10–20 g water if the dough feels stiff.
• Cheese-studded baguette: During shaping, sprinkle 100 g grated Gruyère (or sharp cheddar) over the rectangle, then fold and roll. Bake as directed.

Storage & Make-Ahead

Same day: Baguettes are best within a few hours of baking. Store cut-side down on a cutting board for up to 8 hours.

Next day: Wrap loosely in paper or a clean towel (plastic softens the crust). To refresh, bake directly on the rack at 350°F (177°C) for 8–10 minutes.

Freezing: Freeze fully cooled loaves, tightly wrapped, up to 1 month. Thaw at room temperature, then re-crisp at 350°F (177°C) for 10–12 minutes.

Make-ahead option: After shaping, cover and refrigerate the baguettes for 12–16 hours. Bake straight from the fridge (you may need an extra 2–4 minutes in the oven).

Nutrition (per serving)

Approximate, per 1/8 of recipe (1 serving): 190 calories; 1 g fat; 38 g carbohydrates; 2 g fiber; 1 g sugars; 6 g protein; 580 mg sodium.