French Baguettes
With a Perfect Golden Crust
Inroduction
About this Recipe
By: Marija
This recipe skips the long cold fermentation and focuses on a straightforward, warm-rise method, making it ideal for beginners or anyone who wants fresh, bakery-style bread in just a few hours. A touch of olive oil adds a gentle richness and a warm golden tone.
Serve your baguettes fresh out of the oven alongside soups, cheese platters, or dips — or simply enjoy them warm with a little butter melting into the crumb. Simple, rustic, and full of charm— this is the French classic made easy at home. ✨
Ingredients (for 2 medium baguettes):
- 400 g wheat flour (Type 550 ideal, Type 405 also works)
- 1 tsp sugar
- 1½ tsp salt
- 1½ tsp dry yeast (≈ 5 g)
- 250 ml lukewarm water (about 30 °C / 86 °F — not hot!)
- 1 tbsp olive oil (optional, for a softer crumb and a lightly golden color)
Step by Step Instructions
Step 1
Activate the yeast
In a bowl, mix the lukewarm water, sugar, and yeast.
Let it sit for 5–10 minutes, until slightly frothy.
Step 2
Make the dough
Add flour, salt, and olive oil to the yeast mixture.
Mix and knead for 8–10 minutes until smooth and elastic.
Step 3
First rise & shape
Cover the dough with a damp towel and let it rise in a warm place for 1 hour, until doubled in size.
Then divide into two pieces, roll each into a baguette shape, and place on a parchment-lined tray.
Step 4
Second rise & bake
Let rise again for 30–40 minutes.
Preheat oven to 200 °C with a bowl of hot water inside.
Score the tops and bake for 20–25 minutes until golden and crisp.
Cool on a rack before slicing.
