For an extra crispy crust, mist the inside of the oven with water using a spray bottle a few times during the first 10 minutes of baking. Be careful of the hot steam when opening the oven. If you don't have a roasting pan, you can use any oven-safe dish filled with water to create steam. The slashing technique (scoring) is important as it controls how the bread expands in the oven and prevents it from cracking randomly.
Chewy French Baguette
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 20 mins
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SERVING6 People
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VIEWS43
Experience the simple pleasure of a perfectly chewy French baguette, crafted without bread flour or fancy equipment. This approachable recipe brings the taste of France to your kitchen using everyday ingredients. Enjoy it warm, and imagine you're in Paris.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Fiber2 g
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Protein9 g
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Saturated Fat1 g
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Sodium585 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a 2-cup measuring cup, dissolve the sugar in the hot water. Gently stir in the active dry yeast and let stand until the yeast softens and the top is foamy (approximately 5 minutes).
02
StepIn a large bowl, whisk together 3 3/4 cups of flour and salt. Create a well in the center of the dry ingredients. Pour the yeast mixture into the well and gently stir, starting from the middle, until a sticky dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed, until the dough is elastic and no longer sticky (approximately 10 minutes).
03
StepLightly oil a large bowl. Place the dough in the bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place until doubled in volume (approximately 1 hour).
04
StepPreheat your oven to 425°F (220°C), positioning one rack in the center and another on the lowest level.
05
StepFill a roasting pan with water and place it on the lower rack. Line a baking sheet with a silicone mat or parchment paper.
06
StepPunch down the risen dough and turn it out onto a lightly floured surface. Shape the dough into one large loaf (or six sandwich rolls), tapering the ends. Place the loaf (or loaves) on the prepared baking sheet. Using a sharp knife or lame, make 3 or 4 diagonal slashes, about 1/4 to 1/2 inch deep, across the top(s) of the loaf(s). Cover loosely with a dry towel and let rise again until doubled in volume (approximately 40 minutes).
07
StepUncover the loaf (or loaves) and bake on the center rack until the top is a light golden brown (approximately 15-20 minutes, depending on the size of the loaf/loaves).
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Amely Ruecker
Jun 6, 2025The tip about misting the loaf with water is a game-changer!
Trinity Lockman
May 26, 2025I let the dough rise overnight in the fridge, and the flavor was incredible the next day.
Joseph Waelchi
May 25, 2025The crust was perfect, and the inside was so chewy. My family loved it!
Teagan Little
Apr 8, 2025I've tried many baguette recipes, and this one is by far the easiest and most consistent!
Geraldine Hamill
Mar 21, 2025My kids devoured this baguette. It's definitely going into our regular rotation.
Samantha Lockman
Jan 29, 2025The timing was spot on, and the instructions were very clear. My baguette turned out perfectly.
Joany Damore
Jan 18, 2025I was intimidated by making bread, but this recipe made it seem so easy. I'm hooked!
Kallie Botsford
Dec 9, 2024This recipe is so simple and rewarding. Thank you for sharing!
Mckenzie Wuckert
Dec 6, 2024I added a tablespoon of honey to the dough for a touch of sweetness. It was delicious!