Baguette

The quintessential French bread, a perfect baguette is a thing of beauty. It boasts a deeply caramelized, shatteringly crisp crust that gives way to an open, airy, and chewy interior. Made from just four simple ingredients—flour, water, yeast, and salt—its perfection lies entirely in the technique. This recipe guides you through the process of developing a strong, elastic dough and shaping it into the iconic long, thin loaf. The secret to that professional-style crust is creating a steamy environment in your oven. It’s a rewarding bake that’s perfect for sandwiches, serving with cheese, or simply tearing off and enjoying with good butter. The high heat of the oven combined with the steam allows the crust to expand fully before it sets, creating that classic "ear" on the scores and a light, open crumb. While it requires some time for rising and proofing, the active hands-on time is relatively short. The satisfaction of hearing the crackle of a freshly baked baguette cooling on the counter is one of the great joys of baking. This recipe will give you the confidence to tackle this classic bread at home.