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Classic Crusty Homemade French Bread (Baguette Style)

A perfectly baked, round loaf of french bread cooling on a wire rack, featuring a deeply golden, blistered crust.
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Bake bakery-style French bread at home. This recipe yields a loaf with a crisp, crackly crust and a soft, airy interior using simple ingredients. It is perfect for beginners and results in an authentic French baguette taste.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm water (about 105-115°F)

Instructions

  1. In a large bowl, mix the flour, instant yeast, and salt together.
  2. Add the warm water to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms. Do not overmix.
  3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes.
  4. Lightly flour a work surface. Turn the dough out and gently shape it into a rough rectangle. Fold the dough into thirds, like a letter, and then gently shape it into a long, tight log (this creates surface tension for a good crust).
  5. Place the dough log seam-side down on a baking sheet lined with parchment paper or a baker’s couche dusted heavily with cornmeal or flour.
  6. Cover the loaf loosely with plastic wrap or a clean kitchen towel. Let it rise in a warm spot for 45 to 60 minutes, or until it has nearly doubled in size.
  7. About 20 minutes before baking, place a baking stone or an inverted heavy baking sheet on the middle rack of your oven. Place a shallow metal pan on the bottom rack. Preheat the oven to 450°F (232°C).
  8. Just before baking, use a sharp knife or razor blade to make three or four diagonal slashes across the top of the loaf, about 1/2 inch deep.
  9. Carefully slide the loaf (still on the parchment paper, if using) onto the preheated stone or baking sheet. Pour 1 cup of hot water into the shallow pan on the bottom rack to create steam.
  10. Bake for 20 minutes with the steam. Carefully remove the water pan, reduce the oven temperature to 425°F (220°C), and continue baking for another 10 to 15 minutes, until the crust is deep golden brown and sounds hollow when tapped.
  11. Transfer the French bread to a wire rack to cool completely before slicing.

Notes

  • For a crispier crust, spray the inside walls of the oven with water two times during the first 10 minutes of baking.
  • If you want a softer loaf for sandwiches, reduce the final baking time by 5 minutes and skip the steam step.
  • This recipe can be adapted for a quick 90-minute French bread by using a slightly warmer water temperature (120°F) and allowing a shorter second rise (30 minutes).

Nutrition

Find it online: https://seventhflavour.com/french-bread-classic-crusty-homemade-baguette-style/