Crusty French Bread Recipe: The Secret to Perfect Homemade Baguettes Every Time!

In a large mixing bowl, whisk together flour and salt. Add the activated yeast mixture and mix until a shaggy dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes by hand (or use a stand mixer with a dough hook). The dough should become smooth, elastic, and slightly tacky but not sticky.

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free area for 1–1.5 hours, or until doubled in size.

Punch down the risen dough and divide it into two equal portions. Gently shape each portion into a long, thin baguette by rolling it back and forth on a floured surface. Place the shaped loaves on a baking sheet lined with parchment paper or a silicone mat.

Cover the shaped baguettes loosely with a towel and let them rest for another 30–45 minutes. They should puff up slightly during this time.

Preheat your oven to 450°F (230°C). Use a sharp knife or lame blade to make diagonal slashes across the tops of the baguettes. This allows steam to escape while baking, creating that signature crust.

Place a shallow pan filled with water on the bottom rack of your oven (this creates steam for a crispier crust). Bake the baguettes for 20–25 minutes, or until deep golden brown. Tap the bottom of the loaves—they should sound hollow when done.

Transfer the baguettes to a wire rack and let cool completely before slicing. Enjoy with butter, olive oil, or as part of your favorite dish!