Crusty French Bread Baguettes
Prep time
Cook time
Total time
Crusty on the outside, soft and light in the middle. This bread is so easy to make and oh, so delicious! It can be made with or without a bread machine.
Recipe type: french bread
Cuisine: French
Serves: 2 loaves
  • 2 ½ cups (317.5g) bread flour
  • 1 cup (235ml) water
  • ½ tablespoon (7.5g) granulated sugar
  • 1 teaspoon (4g) Himalayan pink salt
  • ½ tablespoon (4.25g) active dry yeast
  • 1 egg white
  • Corn meal or grits (optional)
  1. In a stand mixer fitted with the dough hook attachment, add ingredients in order listed above. (If using a bread machine, add ingredients in the order recommended by the manufacturer).
  2. Mix until all ingredients are fully incorporated. Dough will be elastic“y”. Continue to mix on low speed for 5 minutes.
  3. In a lightly greased bowl, add dough and turn to coat all sides. Cover and let rise for 40 minutes in warm area. *See note for special tip
  4. On a lightly floured surface, punch down dough, roll out air bubbles and roll into a rectangle approximately 12”x16” (30cm x 40.64cm).
  5. Cut rectangle in half. You should have two rectangles approximately 12”x8” (30cm x 20.32cm). Starting at the 12” (30cm) side, roll tight to form the loaf. Try to press out any air bubbles as you create the loaf. Tuck ends. Repeat for the other half.
  6. Line baking sheet with parchment paper or silicone baking mat. Sprinkle two strips of corn meal on liner, approximately 3 inches (7.62cm) apart. (This will line the bottom of the baguettes). Place each loaf on the corn meal. Make 4 deep diagonal slashes or one long slash down the middle of each loaf. Cover and let rise again for another 40 minutes.
  7. Preheat oven to 375℉ (190.5℃). Brush loaves with egg white. Bake until golden brown, approximately 20 minutes. Cool uncovered on baking rack. If there are any leftovers, for best results wrap in a cloth, not an airtight container.
Tip: When I bake with yeast and need a warm, draft free area for the dough to rise, I set the oven to 250℉ (121℃) for 30 seconds, just enough to let it get warm and then turn it off. Let the dough rise in the oven for the specified rise time.
I've made the mistake of forgetting to turn off the oven. Not the results I wanted, so please don't forget to turn it off!
Recipe by The Pastry Palette at