Italian bakers score dough at a 30-degree angle before baking, forcing steam to create that jagged, glassy-crisp crust every time.
Rustic Italian Baguette
Elevate your baking game with this easy Rustic Italian Baguette recipe! With just flour, water, and a sprinkle of yeast, you’ll create a golden crust that cracks beautifully as you slice into its airy, soft center—ideal for sandwiches or slathering with garlic butter. In just two hours, you’ll have a warm, mouthwatering baguette that’ll impress everyone at the table!
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cups warm water (480 ml)
🫙Pantry Staples(3)
- 4.5 cups flour (562 g)
- a pinch of sugar
- 1 packet of rapid rise yeast (a little over two teaspoons) (10 ml)
🧂Spices & Seasonings(1)
- a couple teaspoons of good salt (10 ml)
Nutrition (per serving)
Calories
480
Protein
14g
Carbs
100g
Fat
2g
👨🍳 Instructions
- 1
Start with 2 cups of warm water in a bowl.
- 2
Add 1 packet of rapid rise yeast and a pinch of sugar to the water, whisk it up.
- 3
Stir in a couple teaspoons of good salt.
- 4
Gradually add 4.5 cups of flour, starting with half, and mix until combined.
- 5
Cover the dough and let it rise in a warm place for about 1.5 hours.
- 6
After rising, gently shape the dough and cut it lengthwise to form baguettes.
- 7
Twist the dough pieces and lay them out on a pan.
- 8
Preheat the oven to 460°F and bake for about 20-25 minutes.
- 9
Let the baguettes cool before slicing, but enjoy warm with butter if desired.
💡 Pro Tips
- ✓Dissolve yeast and sugar in water and wait 5-10 minutes before adding flour—this 'blooming' phase activates yeast and ensures even fermentation throughout the dough, preventing dense pockets.timing5-10 minutes bloom time
- ✓Add salt after the yeast blooms, not before—salt inhibits yeast activation by drawing moisture out of cells through osmosis, reducing gas production by up to 30% if added too early.techniqueAdd salt post-bloom
- ✓Use a 2:1 water-to-flour ratio by weight (430g water to 540g flour) instead of volume measurements for consistent hydration; this 80% dough hydration creates the open crumb structure and crispy crust rustic baguettes require.ingredient80% hydration ratio
- ✓Score the baguettes with a sharp knife at 45° angles to a depth of ¼ inch before baking—this controlled tearing guides oven spring and prevents explosive, irregular bursting while maximizing surface area for crust development.technique45° angle, ¼ inch depth
- ✓Place a shallow pan of boiling water on the oven floor during the first 12-15 minutes of baking to maintain 95%+ humidity, which delays crust formation and allows the dough to expand 20-30% more before the crust sets.equipment95%+ humidity, 12-15 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Italian bakers score dough at a 30-degree angle before baking, forcing steam to create that jagged, glassy-crisp crust every time.
Rustic Italian Baguette
Elevate your baking game with this easy Rustic Italian Baguette recipe! With just flour, water, and a sprinkle of yeast, you’ll create a golden crust that cracks beautifully as you slice into its airy, soft center—ideal for sandwiches or slathering with garlic butter. In just two hours, you’ll have a warm, mouthwatering baguette that’ll impress everyone at the table!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 2 cups warm water (480 ml)
🫙Pantry Staples(3)
- 4.5 cups flour (562 g)
- a pinch of sugar
- 1 packet of rapid rise yeast (a little over two teaspoons) (10 ml)
🧂Spices & Seasonings(1)
- a couple teaspoons of good salt (10 ml)
Nutrition (per serving)
Calories
480
Protein
14g
Carbs
100g
Fat
2g
👨🍳 Instructions
- 1
Start with 2 cups of warm water in a bowl.
- 2
Add 1 packet of rapid rise yeast and a pinch of sugar to the water, whisk it up.
- 3
Stir in a couple teaspoons of good salt.
- 4
Gradually add 4.5 cups of flour, starting with half, and mix until combined.
- 5
Cover the dough and let it rise in a warm place for about 1.5 hours.
- 6
After rising, gently shape the dough and cut it lengthwise to form baguettes.
- 7
Twist the dough pieces and lay them out on a pan.
- 8
Preheat the oven to 460°F and bake for about 20-25 minutes.
- 9
Let the baguettes cool before slicing, but enjoy warm with butter if desired.
💡 Pro Tips
- ✓Dissolve yeast and sugar in water and wait 5-10 minutes before adding flour—this 'blooming' phase activates yeast and ensures even fermentation throughout the dough, preventing dense pockets.timing5-10 minutes bloom time
- ✓Add salt after the yeast blooms, not before—salt inhibits yeast activation by drawing moisture out of cells through osmosis, reducing gas production by up to 30% if added too early.techniqueAdd salt post-bloom
- ✓Use a 2:1 water-to-flour ratio by weight (430g water to 540g flour) instead of volume measurements for consistent hydration; this 80% dough hydration creates the open crumb structure and crispy crust rustic baguettes require.ingredient80% hydration ratio
- ✓Score the baguettes with a sharp knife at 45° angles to a depth of ¼ inch before baking—this controlled tearing guides oven spring and prevents explosive, irregular bursting while maximizing surface area for crust development.technique45° angle, ¼ inch depth
- ✓Place a shallow pan of boiling water on the oven floor during the first 12-15 minutes of baking to maintain 95%+ humidity, which delays crust formation and allows the dough to expand 20-30% more before the crust sets.equipment95%+ humidity, 12-15 minutes