Baguette Recipe – Baking Crispy French Bread at Home

Dissolve the yeast and sugar in 100ml of lukewarm water and let it sit for 10 minutes, until the mixture is foamy.

Add the flour and salt to a large bowl. Pour in the yeast mixture, remaining water, and olive oil. Knead everything into a smooth dough (8–10 minutes by hand or 5 minutes with a stand mixer).

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 1.5 hours, until doubled in size.

Turn the dough out onto a lightly floured surface and divide it into 2 equal portions. Shape each portion into a long baguette (about 35 cm long).

Place the baguettes on a baking sheet lined with parchment paper, cover with a damp kitchen towel, and let them proof for another 45 minutes.

Preheat the oven to 240°C (top/bottom heat). Place an oven-safe dish filled with water on the bottom of the oven to create steam.

Using a sharp knife, score 3–4 diagonal slashes into each baguette (about 5mm deep).

Bake the baguettes for 20–25 minutes, until golden brown and crispy. When you tap the bottom, they should sound hollow.