Make a REAL Bakery-Style French Baguette at Home — Crispy Crust, Soft Crumb

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Classic French Baguette – Crispy Crust & Soft, Airy Crumb

This video shows the full, step-by-step recipe for a true bakery-style French baguette — crisp golden crust, soft open crumb, clean scoring, and a result very close to professional bakery quality.
This method works great for beginners and gives consistent, reliable results.


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🥖 Full Recipe

Dry Ingredients:
• 400 g strong bread flour
• 10 g Easy Roggen (optional but helpful)
• 8 g sugar
• 8 g salt
• 7 g instant yeast

Wet Ingredients:
• 255–270 g cold water
• 10 g soft butter (optional)


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🔹 Method

1. Mix flour, Easy Roggen, sugar, salt, and yeast.


2. Slowly add cold water and knead for 7–8 minutes.


3. Add the soft butter and knead for another 6–7 minutes.


4. Keep kneading until the dough is smooth and close to the window-pane test.


5. Rest the dough for 30 minutes.


6. Divide into 3 equal pieces.


7. Pre-shape each piece into a tight ball.


8. Rest for 10 minutes.


9. Flatten, roll tightly, and place seam-side down on a floured cloth.


10. Final proof: 30 minutes.


11. Score the baguettes.


12. Bake at 240°C — 7 minutes with steam, then 10 minutes without steam.


13. Transfer the hot baguettes immediately onto a wire rack to release excess steam and keep the crust crispy.




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📌 Important Tips

• Cold water improves gluten development and shaping.
• Don’t over-flour during shaping — keep the dough soft.
• Steam is essential for shine and good oven spring.
• Relaxed dough = longer, cleaner baguettes.
• Moving the baguettes to a wire rack prevents the crust from softening.




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