French baguette

Inside soft

Outside crispy

The recipe

To bake such an airy light and on the outside crispy baguette it doesn't really take much:

Flour, salt, water, yeast and, above all, TIME. 

But in turn.

To bake this wonderful baguette we need the following ingredients:


750g flour (550s)

375 ml warm water (approx. 26 – 28 degrees Celsius)

15g salt

6g fresh yeast

1.5 tablespoons sugar


You can also use silicone or metal baking tins for the baguettes. I usually do the baguettes without form, as I make sure that the dough consistency is firm enough to keep the shape even without a baking dish. 

First, we sift the flour into a bowl and mix it with the water until a smooth dough is set in (you have to play with the water a little. Sometimes it takes a little more and sometimes a little less water. This depends on the flour used and the temperature and humidity).

Leave the resulting dough covered for at least half an hour, so that the strength of the flour can combine with the water and the gluten can develop better (autolysis). This makes the dough more elastic without having to be kneaded for a long time. 

Next, add the yeast, sugar and salt and knead (leave) for 5 – 10 min. 

Then leave the dough covered for a good hour at room temperature and then cover for at min. 12 – 24 hours in the fridge to mature. 



The dough should be pulled from the edge to the center every 6-8 hours (stretched). Do this all around the shell. 

Then let it rest again covered in the fridge. 

The shape of baguettes

Remove the dough from the bowl and place on a lightly floured work surface.


Please really only lightly flour the work surface. If you take too much flour you can't roll the doughlings later because they slip on the work surface because of the amount of flour 🙁

Then divide into 6 equal parts. Fold the dough from the sides into the middle (on both sides).

Then turn 90 degrees and fold again from the sides to the center. Repeat until the dough is supple and has a certain tension.

Then leave to rest for about 20-30 min.  

Now gently flatten the dough pieces on the abeits surface with the fingertips.


Do not roll out, otherwise all the air will come out of the dough, which we have laboriously brought in in the long fermentation process 🙂


Das Finale

Now they should have a rectangular shape and we roll them as tightly as possible from the long end until we reach the end. In the end, we press the dough together with the palm at the seam so that it does not dissolve again when we take the next processing step.

Now at this very point, start rolling the dough over the seam, starting with your hands in the middle and slowly ending with more pressure to the sides. This results in the typical baguette shape.

Then place the finished baguette directly on a baking sheet lined with baking paper and let go for another 30 min.

After all the baguettes have been rolled and 30 min dough rest, the baguettes had to be lightly floured on the baking sheet (for the rustic look) and cut 3-5 by 1-2 cm deep.
Optionally, you can only cut them once in the middle (see picture). In any case, cutting is important so that the dough can expand when going up without tearing.

Have fun baking.
If you liked it, please leave me a comment.

Your Tom

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