frenchsame day-breadsartisan
    Classic Baguettes

    Classic Baguettes

    Crispy crust, soft inside - as a real baguette should be!

    Crispy crust, soft inside - as a real baguette should be! I don't buy bread anymore because I can make these perfect classic baguettes at home. The crust is crispy and flaky, just like authentic French baguettes, while the interior stays wonderfully soft and airy.

    Using the simple "lift and slap" technique, this no-knead recipe creates beautiful bubbles and develops incredible texture without traditional kneading. The shaping technique with pointy ends gives these baguettes their classic appearance. Follow along with the video below to see the exact rolling and shaping method for perfect baguettes every time.

    Watch how to shape authentic baguettes and achieve that perfect crispy crust!

    Ingredients

    • 220 ml Water(1 cup)
    • 3 g Fresh Yeast(¾ tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 320 g Bread Flour(2 ½ cups, plus extra for dusting)
    • 6 g Salt(1 tsp)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine water (220ml) with fresh yeast (3g) and optional sugar (4g). Mix well. Add bread flour (320g) and salt (6g). Mix until there's no more dry flour visible - just mix, no need to knead. Cover and let rest for 30 minutes at room temperature.
      Timer Available:First Rest (30:00)
    2. 2
      First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold each to the center. Lift the dough and slap it back using the "lift and slap" technique. Cover and let rest for 30 more minutes.
      Timer Available:Second Rest (30:00)
    3. 3
      Second stretch and fold: Repeat the steps from before - stretch and fold the 4 sides, but more gently this time. Give it a gentle lift and slap. Now the dough is ready for the final rise. Let rise until it doubles in size - usually about 2 hours.
      Timer Available:Main Rise (2:00:00)
    4. 4
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough to make it easier to cut. You'll see beautiful bubbles! Divide into 3 equal parts. Roll each piece to preshape - no need to be precise. Seal the seam by pinching it. Let them rest for 10 minutes.
      Timer Available:Ball Rest (10:00)
    5. 5
      Final shaping: Gently flatten each piece, roll and press down with your fingers. Seal the edge. Roll the ends to make them pointy for classic baguette shape. Place on baking tray, using folded baking paper to keep them separated and spread evenly.
    6. 6
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    7. 7
      Score and prepare: Lightly sprinkle flour over the breads and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water around the breads for steam.
    8. 8
      Bake: Cover with another tray and bake at 450°F (230°C) for 20 minutes. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C)
      Timer Available:Baking Time (30:00)
    9. 9
      Cool and serve: They sing! The crust is crispy and flaky, just like authentic French baguettes. Hollow taps mean it's perfectly baked. The interior stays wonderfully soft and airy with beautiful air pockets. Enjoy your baguettes!
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    And they sing! I could listen to this all day! The crust is crunchy outside while the inside stays incredibly soft. When you slice them open, you'll see the perfect crumb structure with beautiful air pockets. This is my favorite bit - enjoy your baguettes!

    Watch the Video Tutorial

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

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