This recipe produces a long, crusty loaf with a golden, flour-dusted exterior, deep diagonal scores, and an open, airy crumb — exactly like the steaming baguette in your photo.
Ingredients (makes 2 baguettes)
- 3½ cups (420 g) bread flour (or all-purpose flour)
- 1½ tsp salt
- 1 tsp instant yeast (or 1¼ tsp active dry yeast)
- 1½ cups (355 ml) lukewarm water (about 100–110°F / 38–43°C)
Instructions
- Mix the dough
In a large bowl, whisk together the flour, salt, and yeast.
Add the water and mix with a wooden spoon or your hand until a shaggy, sticky dough forms. No need to knead heavily at this stage. - First rise (bulk fermentation)
Cover the bowl and let the dough rise at room temperature for 1½–2 hours, or until doubled and bubbly.
(Optional but recommended for better flavor: after mixing, let it rest 20–30 minutes, then perform 2–3 sets of stretch-and-folds every 30 minutes before the full rise.) - Shape the baguettes
Gently turn the dough out onto a lightly floured surface. Divide into 2 equal pieces.
Pre-shape each piece into a rough rectangle or log, then rest 10–15 minutes.
To final-shape: Flatten gently into a rectangle, fold the long edges toward the center, then roll tightly into a long cylinder (about 14–16 inches). Pinch the seam closed.
Place the shaped loaves seam-side down on a parchment-lined baking sheet or baguette pan, leaving space between them. Cover loosely and let rise 45–75 minutes until puffy. - Preheat & score
Preheat oven to 450°F (230°C). Place a metal pan or cast-iron skillet on the bottom rack for steam.
Just before baking, dust the loaves lightly with flour. Using a sharp lame or razor blade, make 3–4 long diagonal slashes (about ¼-inch deep) along the top of each loaf. - Bake with steam
Place the loaves in the oven. Immediately pour 1 cup of hot water into the preheated pan below to create steam, then quickly close the door.
Bake for 20–25 minutes until deep golden brown and the crust is crisp. The internal temperature should reach about 205–210°F (96–99°C).
For extra crispness, prop the oven door open slightly for the last 2–3 minutes. - Cool
Transfer to a wire rack and cool at least 30–45 minutes before slicing so the crumb sets.
Tips for the best crust and crumb
- Bread flour gives better structure and chew.
- High hydration (sticky dough) creates the open holes — resist adding too much flour.
- Steam is essential for the shiny, crisp crust.
- For even better flavor, mix the dough the night before and refrigerate for a cold overnight rise (bring to room temperature before shaping).
- Best eaten the same day. Store cut-side down or freeze.
This is a classic homemade French baguette that matches the look, texture, and aroma of the loaf in your photo. Enjoy it warm with butter!
