Recipe

Hearty Baguette Recipe

A crispy, crunchy, bakery-style baguette with a chewy center and deep flavor, made with simple ingredients and one smart trick: steam.

By Matt Campbell

•

4.8

A golden brown baguette with a deeply crisp crust resting on a wooden cutting board with a few slices cut to show the airy crumb

Jump to Recipe

If you have ever torn into a baguette and gotten that shattery crust situation all over your counter, you already know: this is not just bread. This is a whole mood. The good news is you do not need fancy flour, a pro oven, or a sourdough starter to get there. You need time, heat, and a little steam.

Quick heads up before you start: this dough is intentionally high hydration, so it will feel sticky at mixing time, especially with all-purpose flour. That is not user error. The folds (plus wet hands) are what turn it from messy to magical.

This hearty baguette is my go-to when I want bread that can actually keep up. It is crisp on the outside, chewy in the middle, and sturdy enough for sandwiches, soup dunking, and late-night butter attacks. The method is simple, the ingredients are accessible, and the result is the kind of loaf that makes you pause mid-bite and think, okay, wow.

Hands shaping a long baguette dough log on a lightly floured counter

Why It Works

Big crust energy: Steam in the first part of the bake helps the baguette expand before the crust sets, so you get that crackly, crunchy exterior.
Deep flavor without stress: A longer, cool rise builds complexity with the same basic pantry ingredients.
Chewy, not cottony: Higher hydration and proper shaping create an open, elastic crumb that still slices well.
Reliable home setup: A preheated sheet pan or stone plus a steam pan mimics the bakery oven effect.

Pairs Well With

Roasted Tomato Basil Soup
Garlic Herb Butter (compound butter)
Classic Chicken Salad
Olive Oil and Balsamic Dipping Plate

Storage Tips

Same day: Keep the baguette cut-side down on a cutting board for a few hours. It stays crisp and does not trap moisture.

Next day: Store in a paper bag or loosely wrapped in a clean kitchen towel. Plastic makes the crust go soft fast.

To re-crisp: Run the loaf quickly under water (yes, really, just a light pass), then bake directly on the rack at 375°F for 8 to 12 minutes until crackly again.

Freeze: Cool completely, then wrap tightly in foil and place in a freezer bag. Freeze up to 2 months. Thaw at room temp, then re-crisp in the oven at 375°F for 10 to 15 minutes.

Common Questions

Do I need bread flour for baguettes?

No. Bread flour gives a slightly chewier bite, but all-purpose flour still makes a great baguette. If you have bread flour, use it. If you do not, do not let that stop you.

Why is my baguette not crispy?

Usually one of three things: not enough steam at the start, oven not hot enough, or the bread cooled in a steamy environment. Bake hot, add steam for the first 10 minutes, then vent the oven and finish dry. Cool on a rack.

Can I make the dough ahead?

Yes. This recipe is built for it. Refrigerating the dough overnight improves flavor and makes shaping easier. Just let it warm slightly at room temp before shaping if it feels very stiff.

What if I do not have a baking stone?

Use an inverted heavy sheet pan preheated in the oven. It works surprisingly well and is the easiest swap for most home kitchens.

How do I get those classic baguette slashes?

Use a sharp razor or very sharp knife. Hold it at a slight angle and make quick, confident cuts about 1/4 inch deep. Hesitation drags the dough and seals the cut.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons or a kitchen scale (highly recommended)
Bench scraper (optional but helpful)
Clean kitchen towel or plastic wrap
Parchment paper
Pizza peel, the back of a sheet pan, or a large cutting board (for transferring the loaves)
Inverted heavy sheet pan or baking stone/steel
Second sheet pan or metal roasting pan for steam
Lame (razor) or very sharp knife
Wire cooling rack

I was the person who thought baguettes were strictly a bakery flex. Then I started chasing the sound. You know the one, that crackle when the crust cools and sings a little on the rack. The first time I got it at home, I felt like I had unlocked a secret level in cooking, except the secret was mostly just patience and a pan of steam.

Now I make these when I want my kitchen to smell like a place you would happily wander into at 8 a.m. They are not precious. If your loaf comes out a little wonky, congratulations, you made real bread. Slice it, toast it, dunk it, and keep going.

Hearty Baguette Recipe

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 22 to 26 minutes

Total Time 12 hours 15 minutes

Servings 2 baguettes (about 10 to 12 slices each)

Ingredients

360 g (3 cups) all-purpose flour (or bread flour)
270 g (1 1/8 cups) warm water (about 95°F to 105°F)
2 tsp kosher salt
1/2 tsp instant yeast (or 3/4 tsp active dry)
1 tsp honey or sugar (optional, helps browning)
1 tbsp olive oil (optional, for a slightly heartier crumb)
1 to 2 tbsp cornmeal or flour for dusting (optional)
1 cup hot water for the steam pan (for baking)

Optional topping: flaky salt, sesame seeds, or everything seasoning for a sandwich-style baguette.

Instructions

Mix the dough. In a large bowl, whisk flour, salt, and yeast. Add warm water (and honey and olive oil if using). Stir until you have a shaggy dough and no dry flour remains. It will look sticky and a little wild at this point. That is exactly right for this dough, so do not panic and do not bury it in extra flour. Cover and rest 15 minutes.
Build strength with quick folds. Wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat 6 to 8 times. The dough should feel tighter. Cover and rest 15 minutes, then repeat one more round of folds. Keep your hands damp to prevent sticking.
Cold ferment for flavor. Cover tightly and refrigerate 8 to 24 hours. This is where the good flavor happens.
Divide and pre-shape. Turn dough onto a lightly floured counter. Divide into 2 equal pieces. Gently shape each into a loose rectangle, then roll into a short log. Cover with a towel and rest 15 minutes to relax the gluten.
Shape into baguettes. Working with one log at a time, flatten gently into a rectangle. Fold the top third down and press to seal, then fold the bottom third up and press to seal. Roll the dough into a long baguette by pressing and rolling from the center outward. Aim for 14 to 16 inches long. Pinch the seam closed and taper the ends slightly.
Proof. Place baguettes seam-side down on parchment. Create supports with rolled towels on both sides if you want them to hold shape. Cover and let rise at room temp 45 to 75 minutes, until puffy and slightly jiggly.
Preheat the oven and set up steam. Place an inverted heavy sheet pan (or baking stone/steel) on the middle rack. Put a second empty metal pan on the lowest rack. Preheat to 475°F for at least 30 minutes.
Score. Right before baking, use a razor or sharp knife to make 4 to 5 diagonal slashes on each loaf, about 1/4 inch deep, slightly overlapping.
Bake with steam. Set the parchment with the baguettes on a pizza peel, the back of a sheet pan, or a large cutting board. Slide the parchment and baguettes onto the preheated pan or stone. Carefully pour 1 cup hot water into the empty steam pan on the lower rack, then close the oven door immediately. Stand back as you pour to avoid the sudden burst of steam. Bake 10 minutes.
Finish baking dry. Remove the steam pan (carefully) or vent the oven briefly. Reduce heat to 450°F and bake 12 to 16 minutes more, until deeply golden brown and crisp.
Cool. Move baguettes to a rack and cool at least 20 minutes before slicing. The crust gets crispier as it cools.

Two freshly baked baguettes cooling on a wire rack with a blistered golden crust

Nutrition information is estimated.

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