About This Recipe
There's something quietly magical about pulling a freshly baked baguette from the oven — that deep golden crust crackles as it cools, and the moment you tear into it, the interior reveals itself as open, airy, and impossibly light. A true baguette is the kind of bread that demands patience but rewards you with something extraordinary.
Canadian home bakers have fallen hard for these crusty loaves, and for good reason. Once you've mastered the stretch-and-fold technique and learned to read your dough's fermentation, you'll find yourself reaching for a baguette at every meal — sliced alongside a simple cheese board, torn into dinner rolls for Sunday roast, or served warm with good butter and olive oil.
Tips for the Best Classic French Baguette
Steam is non-negotiable for that signature crackling crust — a roasting pan filled with boiling water on the bottom rack works beautifully. Use a sharp lame for clean scores, and trust the fermentation clock over the timer; when your dough has doubled and bubbles up through the surface, it's ready.
What to Serve With It
Serve baguettes warm, ideally within an hour of baking, sliced and dressed with good olive oil, flaky sea salt, and aged Gruyère for a simple tartine. They're equally at home alongside a bowl of onion soup, with charcuterie and cornichons, or cut into croutons for a creamy leek and potato soup.
Storage & Reheating
Baguettes are best enjoyed the day they're baked — their crust softens quickly once cooled. Store them wrapped in a linen cloth at room temperature for up to a day, or freeze them whole (unwrapped, then re-wrap tightly) for up to three months. Reheat frozen loaves at 475°F (245°C) for 8 minutes to revive the crust.
