Crispy homemade baguettes: simple dough, beautiful crumb and a golden crust recept

Name: Crispy homemade baguettes: simple dough, beautiful crumb and a golden crust
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 9
Ingredients: 600 g all-purpose flour; 350 g warm water; 30 g olive oil; 10 g dry yeast; 8 g salt

Easy to prepare
9 portions
30 minutes

Jan, 17. 12. 2025

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A tried-and-true recipe for homemade baguettes made with all-purpose flour. Exact ingredients, step-by-step method, times and number of servings. Crispy crust, elastic crumb and working with non-sticky dough.

These baguettes will win you over already during kneading – the dough is smooth, elastic and easy to shape. After baking they have a nicely crispy crust and a soft crumb. They are great for breakfasts, sandwiches and as a side to soups and salads. And most importantly: after this experience you really won’t want to reach for store-bought ones anymore.

For 9 portions

Ingredients

600 g all-purpose flour
350 g warm water
30 g olive oil
10 g dry yeast
8 g salt

Preparation procedure

Mixing and kneading (10 min) Pour the flour, dry yeast and salt into a bowl. Add the olive oil and warm water. Work into a smooth, non-sticky dough (by hand or with a mixer).
First rise (60 min) Cover the bowl with a cloth and let rise for about 60 minutes in a warm place.
Dividing and shaping (10 min) Divide the risen dough into 3 equal pieces. Flatten each piece in your palms into a rectangle, without dusting with flour (better to lightly oil your hands and surface). Roll into an elongated log, press the seam firmly and gently „roll out“ the baguette to the desired length.
Second rise (30 min) Transfer to a baking sheet lined with parchment paper, cover with a cloth and let proof for 30 minutes.
Scoring and baking (30 min) Preheat the oven to 200 °C. Score the surface of the baguettes with a very sharp knife or razor and lightly dust with flour. Bake for about 30 minutes until golden. Tip for the crust: Place a small tray with hot water on the bottom of the oven while it preheats, or lightly steam for the first 2–3 minutes after placing the baguettes in (water spray).
Cooling Transfer the baked baguettes to a rack and let cool.

Total preparation time

Active: 25–30 min
Proofing: 1 h 30 min
Baking: 30 min
Total: approx. 2 h 30 min

Number of servings

3 baguettes (approx. 6–9 servings depending on portion size)

Conclusion

Homemade baguettes are a matter of a few ingredients and a bit of patience during proofing. The reward is a crispy crust, a delicate crumb and a versatile bread that perfectly complements any meal. Next time try adding a pinch of herbs to the dough or sprinkling the scored surface with seeds – each tray will then have its own character.