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French baguette with a crispy crust

Author
Cookinero 22 Apr 2025
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French baguette with a crispy crust

The French love to eat fresh bread for breakfast, as do people from many other countries, but this used to be a big problem for bakers. They had to get up at 3 a.m. to open their shops by 8 a.m. and have time to knead the dough. Bakers demanded that their rights be respected, and in the early 19th century a law was passed that prohibited them from starting work before 4 a.m. That's when they came up with the baguette - a bread that could be made fairly quickly.

How to cook French baguette with a crispy crust

Step 1

French baguette with a crispy crust

Knead the dough. Place the flour on a flat surface in the form of a mound with a depression in the center. Pour a quarter of the yeast dough into this depression and, constantly stirring, add the remaining liquid. Add olive oil and knead the elastic dough, mold it into a ball, cover with a towel and leave for 60 minutes.

Step 2

French baguette with a crispy crust

Form the baguettes. Cut the dough into 4 equal parts, roll each one out and form a sausage. Place them on a baking sheet and leave in a warm place for 15 minutes.

Step 3

French baguette with a crispy crust

Bake the bread. Preheat the oven to 220 degrees. Make diagonal cuts on each baguette and place in the oven for 15 minutes until golden brown.

French baguette with a crispy crust - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute instant yeast for active dry yeast. Use the same amount, but you can skip the initial activation step and mix it directly with the flour.
Store baguettes in a paper bag at room temperature for up to 1 day. For longer storage, wrap tightly in foil and freeze for up to 1 month.
Yes, substitute the all-purpose flour with a gluten-free flour blend. Add 1 tsp xanthan gum per cup of flour to help with texture, and expect a slightly denser result.
For a crispier crust, place a pan of water in the bottom of the oven while baking to create steam, or spritz the baguettes with water before baking.
Serve with cheeses, cured meats, olive oil and balsamic, or use for sandwiches. They're also delicious dipped in soups or made into bruschetta.
Absolutely! Divide the dough into 6-8 pieces for mini baguettes. Reduce baking time to 10-12 minutes or until golden brown.
Possible causes include old yeast, insufficient kneading, or dough that wasn't left in a warm enough place to rise. Ensure your yeast is fresh and the rising area is draft-free.
Thaw at room temperature, then refresh in a 175°C (350°F) oven for 5-7 minutes. For extra crispness, sprinkle with water before reheating.

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