Easy Classic Baguettes Recipe Recipe

I've perfected the easiest classic baguette recipe that delivers crispy, airy bread every single time. These baguettes have that perfect crackling crust and soft, bubbly interior that makes French bread so special.

The secret is using a poolish starter - a simple pre-ferment that develops incredible flavor with just a tiny amount of yeast. Don't worry, it's easier than you think! I'll walk you through every step, from mixing the starter to scoring and baking.

Easy Classic Baguettes Recipe

Ingredients

Poolish Starter

100 ml water(⅓ cup + 1 tbsp)
2 g fresh yeast(or 1g dry yeast (⅓ tsp))
100 g bread flour(¾ cup + 2 tbsp)

Main Dough

120 ml water(½ cup)
220 g bread flour(1¾ cups)
6 g salt(1 tsp)

Instructions

1
Make the poolish starter: Mix 100ml water with 2g fresh yeast (or 1g dry yeast) until dissolved. Add 100g bread flour and mix well. The water to flour ratio should be 1:1 by weight. Cover and let ferment for at least 3-4 hours until bubbly and full of life.
Timer Available:Poolish Fermentation (4:00:00)
2
Mix the main dough: To the fermented poolish, add 120ml water, 220g bread flour, and 6g salt. Mix until there's no dry flour visible - just mix, no need to knead. Cover and let rest for 30 minutes.
Timer Available:First Rest (30:00)
3
First stretch and fold: With a wet hand, stretch the 4 sides of the dough and fold to the center. Lift the dough and slap it back down (I call this "lift and slap"). Cover and let rest for 30 minutes.
Timer Available:Second Rest (30:00)
4
Second stretch and fold: Repeat the stretching and folding process. The dough will be much more elastic now. Do a gentle lift and slap - this step takes around 15 seconds. Cover and let rise until doubled in size, usually about 2 hours.
Timer Available:Bulk Rise (2:00:00)
5
Divide the dough: Sprinkle flour on your work surface. Fold the dough to make it easier to cut, then divide into 3 equal parts. Brush off any extra flour.
6
Pre-shape the baguettes: Gently flatten each piece, then roll it up and seal the seam by pinching. This doesn't have to be perfect - it's just a pre-shape to create an even internal structure. Let rest uncovered for 10 minutes.
Timer Available:Rest After Pre-shape (10:00)
7
Final shaping: Gently flatten each piece again. Roll and press down with the tips of your fingers. Seal the edge, then roll the ends to make them pointy. Transfer to a baking tray. Cover with a towel and let rise for 30 minutes.
Timer Available:Final Rise (30:00)
8
Score and prepare for baking: Lightly sprinkle flour over the baguettes and smooth it with your hand. Score each baguette with a sharp blade or knife. Sprinkle a few drops of water around the bread for steam.
9
Bake: Cover with another tray of the same size. Bake at 430°F (220°C) for 20 minutes. Remove the top tray and bake for 10 more minutes until golden and crispy.
Timer Available:Bake Covered (20:00)
10
Cool and enjoy: Listen for the beautiful singing sound as small cracks form on the crust! Let cool slightly, then enjoy the crispy, flaky crust and soft, bubbly interior. Perfect with butter!

Watch the Video Tutorial

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