Homemade French Bread (Baguette-Style Loaves) 🥖

Homemade French bread is one of the most rewarding things a home baker can make, requiring only four basic ingredients but delivering a crackling crust and a soft, airy crumb.

This baguette-style recipe uses flour, water, yeast, and salt—nothing more—so technique matters more than the ingredient list.

The result is two rustic loaves with a shattering crust and an open, chewy interior perfect for butter, cheese, or dipping in soup.

You’ll need 4 cups (about 500 grams) of bread flour, which has higher protein than all-purpose and develops better gluten structure.

All-purpose flour works in a pinch, but the crust will be slightly less crisp and the crumb a bit tighter.

Use 1½ cups (360 ml) of lukewarm water, around 100–110°F (38–43°C)—warm enough to activate yeast but not hot enough to kill it.

One packet (2¼ teaspoons, or 7 grams) of active dry or instant yeast is all you need for a proper rise.

Two teaspoons of fine salt adds flavor and strengthens gluten, but keep it away from direct contact with the yeast when mixing.

A teaspoon of sugar is optional; it feeds the yeast and speeds the rise slightly, though traditional French bread omits it.

Start by dissolving the yeast in the lukewarm water in a large bowl, letting it sit for five to ten minutes until foamy.

If the yeast doesn’t foam, it’s dead—start over with fresh yeast rather than wasting the flour.

Add the flour and salt, then stir with a wooden spoon or dough whisk until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for eight to ten minutes, until smooth, elastic, and slightly tacky.

Resist adding too much flour during kneading—a slightly sticky dough yields a more open crumb.

The windowpane test is a good check: stretch a small piece thin enough to see light through it without tearing.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for one to one and a half hours, until doubled.

For better flavor, use a slow cold rise: refrigerate the dough overnight after the first rise, then let it come to room temperature before shaping.

Punch down the risen dough gently to deflate it, then turn it out onto a lightly floured surface.

Divide the dough into two equal portions for two baguette-style loaves.

Shape each portion into a rough rectangle, then fold the long sides toward the center and pinch the seam to create tension.

Roll each piece into a log about 12 to 14 inches long, tapering the ends slightly for that classic baguette silhouette.

Place the shaped loaves seam-side down on a parchment-lined baking sheet or in a baguette pan, leaving several inches between them.

Cover loosely and let them proof for 30 to 45 minutes, until puffy and nearly doubled.

While the loaves proof, preheat the oven to 450°F (230°C) with a rack in the middle and a metal pan on the bottom rack for steam.

Scoring is essential: use a sharp knife or lame to make three or four shallow diagonal slashes across each loaf.

Slash quickly and confidently at a 30-degree angle—hesitant cuts drag the dough and deflate it.

Just before baking, pour a cup of hot water into the preheated pan on the bottom rack to create steam.

Steam is the secret to a crackling crust, keeping the surface moist long enough for the bread to expand fully.

Bake for 20 to 25 minutes, until the loaves are deep golden brown and sound hollow when tapped on the bottom.

For an extra-crisp crust, mist the loaves with water two or three times during the first ten minutes of baking.

Rotate the pan halfway through baking if your oven has hot spots, ensuring even browning.

Transfer the baked loaves to a wire rack immediately—cooling on the pan traps steam and softens the crust.

Let the bread cool for at least 15 to 20 minutes before slicing; cutting hot bread can make the crumb gummy.

Store leftovers in a paper bag at room temperature for a day or two, or slice and freeze for longer keeping.

Revive a stale loaf by sprinkling it with water and warming it in a 350°F (175°C) oven for five to eight minutes to restore some crunch.