A crispy baguette is one of the most iconic elements of French cuisine, often regarded as the perfect companion to a meal or enjoyed on its own with a little butter or cheese. Known for its light, airy interior and golden, crispy crust, the French baguette is a symbol of culinary tradition and craftsmanship. With its unique texture and subtle flavor, a well-made baguette can elevate any dish, whether it’s a gourmet sandwich or served alongside a hearty soup.
The key to a perfect baguette lies in the baking process. The dough, made from simple ingredients like flour, water, salt, and yeast, is given time to rise and develop flavor before being shaped into the long, slender loaf that defines the baguette. It is the high heat and the steam in the oven that gives the baguette its signature crispy, golden crust, creating a delightful crunch when you bite into it.
The inside of a crispy baguette is just as important as the exterior. It should be light, airy, and slightly chewy, with an open crumb structure that makes it perfect for dipping in soups, sauces, or even used to soak up the juices from a delicious French stew. The subtle flavor of the bread complements a wide range of toppings, from classic French butter and jam to more savory options like pâté, cheese, or smoked salmon.
Whether served fresh from the bakery or toasted to perfection, a crispy baguette is a versatile and essential part of French dining. It’s the perfect bread for enjoying a leisurely breakfast, a casual snack, or as part of a more elaborate meal. With its irresistible crunch and delicate flavor, the crispy baguette remains a beloved classic in kitchens and on dining tables around the world.
Ingredients
- 3 1/2 cups all-purpose flour sifted
- 1 1/4 cups warm water about 110°F
- 2 1/4 teaspoons active dry yeast one packet
- 1 teaspoon salt fine sea salt
Instructions
- In a large bowl, combine the flour and salt. In a separate bowl, dissolve yeast in warm water.
- Pour the yeast mixture into the flour all at once and mix until a rough dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it, and let it rise for 1 hour or until doubled in size.
- Preheat the oven to 450°F (230°C). Shape the dough into baguette form and place on a baking sheet.
- Make slashes on top of the dough and bake for 25 minutes or until golden and crispy.
- Let it cool on a wire rack before serving.
Nutrition
Baguettes are French right? Mine tasted just like bread from the store. 😕
Can someone explain why my dough didn’t rise? Is it the yeast? 🤔
This recipe was a total disaster for me! Followed it to the letter but it turned out like a brick.
I’m so sorry to hear that! Sometimes bread can be tricky. Did you make sure the water was the right temperature? Too hot or too cold can mess things up!
A brick? Wow, must’ve been some tough bread. Maybe you kneaded it too much? Just a thought.
So good! I can’t believe I made these baguettes from scratch. They were crispy and delicious!
why preheat the oven? Isn’t it wasteful? I just turn it on when I’m ready to bake.
Preheating helps the bread cook evenly. If you don’t, it might not rise right! Just my opinion.
Crispy on the outside, soft on the inside! Perfect for my homemade sandwiches!
Loved it! But just wondering, does the dough need to rise in a warm place?
Easy to follow! My family loved these baguettes, I will definitely make them again!
I didn’t have sea salt, used regular salt. Didn’t notice a difference. Still tasted good!
I never bake but thought I’d try this. Turned out alright, not the prettiest but edible! 😂
Good for you for trying! Baking can be tricky at first. Keep at it! 🍞
Pretty good, but I think I should have let it rise longer. Still tasted better than store-bought.
Store-bought? Ugh, I wouldn’t dare! Homemade is always best, even if it’s a bit off. Keep at it!
I totally get that! letting it rise longer helps a lot with texture. 👍 Why not try it again?
Uh, isn’t 450°F too hot? I baked mine at 400°F and it still turned out fine.
This recipe was a disaster! My dough never rose. What did I do wrong? 😡
Just bread, lol. Who really needs a recipe for that?
Simple ingredients and easy steps! I’m a total novice, but mine turned out great! Thanks!
Great job! But isn’t baguette supposed to be that fancy French thing? I’m not sure you’re doing it right, just saying.
I’m so glad it worked out for you! The dough can be tricky, but it sounds like you nailed it! 🍞
Absolutely love this! Best baguette I’ve ever made at home. So crispy and perfect! 🥖❤️
I made these for a dinner party, and they were a hit! Everyone loved the crunchiness! 🤗
I didn’t have all-purpose flour so I used whole wheat. It was… different. 😅
I thought bread needs the AP flour to rise good? How’d it turn out actually?
Whole wheat gives it a unique flavor! Next time, try mixing 50-50 with all-purpose flour. 😊