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Crispy French Baguette with a Soft, Chewy Center Recipe

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★★★★★

4.9 from 87 reviews

This recipe guides you through making a classic crispy French baguette with a perfectly soft and chewy center. Using simple ingredients like flour, yeast, salt, and water, and employing traditional techniques including steam baking at high heat, this bread boasts an irresistibly crunchy crust and tender interior.

Ingredients

Scale

Dry Ingredients

  • 3 1/4 cups (400g) all-purpose flour (bread flour works too for extra chew)
  • 1 1/2 tsp salt
  • 1 tsp sugar
  • 1 1/4 tsp instant yeast (or active dry yeast, proofed in warm water)

Wet Ingredients

  • 1 1/4 cups (300ml) lukewarm water

Additional

  • Cornmeal or semolina flour for dusting
  • Olive oil for coating during resting (adds a slight flavor depth)

Instructions

  1. Make the Dough: In a large mixing bowl, combine the flour, salt, and sugar. If using instant yeast, add it directly; if using active dry yeast, dissolve it in warm water and let sit for 5 minutes before adding. Gradually mix in the lukewarm water using a wooden spoon or your hands until a shaggy dough forms.
  2. Knead the Dough: Turn the dough onto a floured surface and knead actively for 8–10 minutes until it is smooth and elastic. The dough should feel soft and tacky but not overly sticky. Place the dough into a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm area for 1.5 to 2 hours until it has doubled in size.
  3. Shape the Baguettes: Once risen, punch down the dough gently and divide it into three equal pieces. Shape each piece into a rectangle, then fold one long side to the middle, fold the other side over it like a letter, pinch the seam closed, and roll gently into a baguette log about 10–12 inches long.
  4. Proof the Loaves: Place each shaped loaf on a floured tea towel or parchment-lined baking sheet, cover with a towel, and let proof for 15 minutes while preheating the oven.
  5. Preheat Oven with Steam Setup: Place a baking stone or steel on the center rack and a metal tray or cast iron skillet on the lower rack of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes to ensure even heat and proper steam generation during baking.
  6. Score the Loaves: Using a lame or sharp knife, make 3-4 diagonal slashes on each loaf just before baking. This allows the bread to expand evenly during baking.
  7. Bake with Steam: Transfer the loaves onto the hot baking stone using a peel or inverted baking sheet. Immediately pour a cup of hot water into the lower tray or mist the oven walls with water to create steam, then close the oven door quickly to trap the steam.
  8. Bake Until Golden and Crisp: Bake for 20–25 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom, indicating it is fully baked.
  9. Cool Completely: Remove the baguettes from the oven and cool completely on a wire rack. The cooling allows the crumb to set properly and enhances the chewy texture of the bread’s interior.

Notes

  • Using bread flour instead of all-purpose flour will create a chewier texture due to higher protein content.
  • Creating steam in the oven is essential for developing the crispy crust typical of French baguettes.
  • If using active dry yeast, make sure to proof it in warm water to activate.
  • Allowing the bread to cool fully before slicing prevents a gummy crumb texture.
  • Cornmeal or semolina dusting keeps the baguettes from sticking to surfaces and adds a subtle texture difference on the bottom crust.

Keywords: French baguette, crispy bread, homemade bread, classic baguette, chewy bread, crusty bread, steam baking

Find it online: https://kochenmitviktoria.com/crispy-french-baguette-with-a-soft-chewy-center-recipe/