frenchartisaninternational
    Crispy, Airy, Absolutely Perfect Baguettes

    Crispy, Airy, Absolutely Perfect Baguettes

    One bite and you'll be hooked - as crispy as it gets!
    Crispy, airy, absolutely perfect - these baguettes are everything you dream of in authentic French bread. One bite and you'll be hooked! The therapeutic process of shaping these elegant loaves is incredibly satisfying, and the result is as crispy as it gets with a beautifully soft inside. I can't get enough of the crunch! There's something magical about that perfect contrast of textures.

    Perfect Baguettes - Crispy, Airy, Absolutely Perfect

    Watch the complete therapeutic process from mixing to that irresistible crunch

    Classic Baguette Ingredients

    • 1 cup Water(220 ml)
    • ¾ tsp. Fresh yeast(3 g), or ½ tsp. (2 g) dry yeast
    • 2 ½ cups Bread flour(320 g)
    • 1 tsp. Salt(6 g)

    Step-by-Step Baguette Making

    1. 1
      Dissolve the yeast: Mix water with fresh yeast (or dry yeast) until completely dissolved.
    2. 2
      Add flour and salt: Add bread flour and salt to the mixture. Mix until there's no more dry flour - just mix, no need to knead!
    3. 3
      First rest: Cover and let rest for 30 minutes. This initial rest begins the gluten development naturally.
      Timer Available:First Rest (30:00)
    4. 4
      Stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. This gentle technique builds structure without kneading.
    5. 5
      'Lift and slap' technique: Lift the dough and slap it back into the bowl. I call this technique 'lift and slap' - it's essential for developing the perfect baguette texture.
    6. 6
      Second rest: Cover and let rest for another 30 minutes.
      Timer Available:Second Rest (30:00)
    7. 7
      Repeat the process: Repeat the steps from before - stretch and fold the 4 sides. The dough now is much more elastic and ready for development. Lift and slap once more. Now the dough is ready for the final rise.
    8. 8
      Main rise: Let rise until it doubles in size, it usually takes about 2 hours.
      Timer Available:Main Rise (2:00:00)
    9. 9
      Prepare for shaping: Sprinkle flour on work surface. Fold the dough so it's easier to cut. Bubbles are always a good sign!
    10. 10
      Divide the dough: Divide into 3 equal parts for classic baguette size. Each piece will become one beautiful baguette.
    11. 11
      Pre-shaping: Flatten each piece very gently, roll the dough piece to preshape the baguette, then seal the seam by pinching it. This is just a pre-shape, it doesn't have to be perfect.
    12. 12
      Rest the pre-shapes: Let them rest for 10 minutes uncovered. This relaxes the gluten for easier final shaping.
      Timer Available:Pre-shape Rest (10:00)
    13. 13
      Final shaping: Gently flatten each piece, then roll and press down with your fingers to create the classic baguette shape. Seal the edge, then roll the ends to make them pointy - this is the signature baguette look!
    14. 14
      Transfer to baking tray: Move to baking tray. You can use folded baking paper to keep them apart - this prevents them from sticking together.
    15. 15
      Final proof: Cover with a towel and let rise for 30 minutes until they feel light and airy.
      Timer Available:Final Proof (30:00)
    16. 16
      Prepare for baking: Preheat oven to 430°F (220°C). Lightly sprinkle flour over the breads and smooth with your hand - they're so nice to the touch!
      430°F (220°C)
    17. 17
      Score the baguettes: Score the bread with a sharp blade or knife. Today I'll try a single cut - make it deep and confident for that classic baguette look.
    18. 18
      Create steam: Sprinkle a little water around the baguettes (not directly on them). Cover with another tray of the same size to create the perfect steam environment.
    19. 19
      Steam baking: Bake at 430°F (220°C) for 20 minutes covered. The steam is crucial for that crispy crust development.
      430°F (220°C)
      Timer Available:Steam Baking (20:00)
    20. 20
      Final baking: Remove the top tray and bake for 10 more minutes. They look great! Watch them develop that beautiful golden color.
      Timer Available:Final Baking (10:00)
    21. 21
      Listen to them sing: And they sing! The best sound in the world as the crust crackles. Hollow taps means it's perfectly baked - as crispy as it gets! Let cool slightly before that first irresistible bite.

    Perfect Baguette Tips

    • Use folded baking paper to keep baguettes apart during proofing
    • The process is so therapeutic - enjoy every moment of shaping these elegant breads
    • Bubbles are always a good sign - they create that perfect airy texture
    • A single cut can be just as beautiful as multiple scores - be confident
    • Hollow taps means perfectly baked - trust your ears as much as your eyes
    Perfect Baguettes by Food Language
    Perfect Baguettes by Food Language
    Perfect Baguettes by Food Language

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

    You Might Also Like

    The Fluffiest Round Loaf Bread - Just 4 Ingredients

    The Fluffiest Round Loaf Bread - Just 4 Ingredients

    This bread is the fluffiest! So fun to make and so good with butter. Just look at that crumb! A simple round loaf with spectacular aroma and perfect texture made with just 4 basic ingredients.

    Golden Sesame Baguettes with Crispy Crust and Soft Inside

    Golden Sesame Baguettes with Crispy Crust and Soft Inside

    The smell of toasted sesame is irresistible! These golden baguettes deliver perfect crunch outside with soft, airy crumb inside. Watch this therapeutic bread-making process and learn all the secrets for achieving sesame-crusted perfection.