French bread, also known as a baguette, is a type of bread that is known for its crispy crust and soft, chewy interior. When fresh out of the oven, a baguette has a perfectly crispy crust. However, French bread tends to lose its signature crunch quickly as it cools and the interior starts to dry out. Fortunately, there are several tricks you can use to revive and maintain that coveted crispy crust when serving and storing your homemade French bread.
Use steam in the oven
One of the keys to achieving a crispy crust on a baguette is steam. In professional bakeries, bread ovens are injected with steam at the beginning of the baking process. This provides moisture for the dough to rise rapidly and helps form a thin, crisp crust. To mimic this effect at home, place a baking pan filled with boiling water on the bottom rack of your oven before baking. The steam will keep the environment moist and promote crust formation.
Another easy steaming method is to spray or brush the loaf with water before placing it in the oven. The evaporating moisture will create steam to crispen the crust. Misting the bread a few times in the first 5-10 minutes of baking helps too. Just avoid getting the interior of the loaf too wet or it may become gummy.
Score the dough
Scoring the surface of the dough adds points of weakness where the bread can expand and split while baking. This controlled splitting allows moisture to escape and promotes a delicate, crispy texture. Use a serrated bread knife or lame (a curved blade tool specifically for scoring bread) to make 3-4 long slashes along the length of the loaf before baking.
Angle the cuts at 45 degrees and make them approximately 1⁄4 to 1⁄2 inch deep. Space the slashes a few inches apart for an artisanal look. Breads with a higher hydration, like ciabatta or focaccia, may need deeper slashes to prevent uncontrolled splitting.
Skip the pan
Baking French bread directly on a baking stone or oven rack maximizes crispness by allowing air circulation all around the crust. A loaf pan traps moisture and steam, resulting in a softer crust. For a super crisp crust, preheat your stone or oven rack at 500oF or higher before baking.
The hot surface will cook the underside of the bread quickly to get that signature crackly crust. Place the loaf directly on parchment paper or a silicone mat on top of the preheated stone or rack. Spritz it with water before closing the oven door.
Use egg wash
Brushing the loaf with an egg wash adds color, shine, and crispness to the crust. Whisk together 1 egg and 1 tablespoon water or milk. Gently brush the mixture over the scored loaf just before baking. The egg proteins will tighten and set when they hit the hot oven air, sealing in moisture and creating a delicate, brittle crust.
For extra browning power, use 2 egg yolks instead of a whole egg. The higher fat content of the yolks gives even more color and crispiness. Avoid getting the egg wash on any cut surfaces so the bread can fully expand during baking.
Add steam while baking
Creating steam while the bread bakes will further enhance crisping. Place a broiler pan, metal pan, or cast iron skillet on a lower rack in the oven while preheating. Pour hot water into the warmed pan after placing the bread inside. The hot pan and water will instantly generate steam. Quickly close the oven door to trap moisture.
Repeat the hot water method a few more times in the first 10 minutes of baking to maintain a high humidity environment. Be careful when opening the oven since the rush of steam can burn. Leaving a pan of ice cubes on a lower rack also gradually creates steam but is less hazardous.
Let it cool completely
Patience is key for the ultimate crispy finish. Allow the loaf to cool completely, ideally for at least 1-2 hours, before cutting into it. This gives the crust time to fully set and dry. Slicing into hot bread too soon can damage the crisp crust as trapped steam is released.
Avoid the temptation to tear off the heel right away either. Letting the loaf cool intact keeps moisture from escaping and sogging up the crust. If you just can’t wait, pop it in the fridge to speed up cooling before slicing.
Mist with water
If your crust loses its crunch after cooling, you can revive it with a light misting of water. The moisture will hydrate the crust and then evaporate in the oven heat, leaving you with a recrisped exterior.
Place the loaf on a baking sheet and lightly spritz the crust with water. Bake at 400oF for 3-5 minutes until crispy again. Watch carefully to avoid getting the interior wet or overbaking.
Double bake
For an extra shattering crust at the risk of some dryness, double bake the loaf. Follow your normal recipe but remove the bread 5-10 minutes before fully baked. Allow to cool for an hour before returning to the oven to finish baking until deep brown.
The second bake will drive moisture out of the crust while the interior crumb remains soft and moist. Alternatively, bake as normal, let cool completely, then quickly return to the oven for a few minutes to recrisp the crust.
Increase hydration
The more water in the dough, the crisper the crust will become. Higher hydration doughs above 65% produce crusts that crackle audibly when you cut into them. All that moisture evaporates in the heat of the oven, leaving just the brittle crust behind.
High hydration doughs can be tricky to work with but create amazing crusts. You may need to let it rest longer to relax the gluten and make it easier to shape. Use plenty of flour to prevent sticking. Don’t overknead or the crust may turn leathery.
Dock the dough
Docking, or poking holes in the surface of the dough, is another way to enhance crispness. Use a dough docker, chopstick, fork, or your fingers to deeply poke the loaf all over before the final proof and baking.
The holes allow gas bubbles and steam to escape instead of becoming trapped in pockets between the crust and interior crumb. Docking results in a cracklier crust with better rise.
Refrigerate the dough
Chilling dough is a great way to control fermentation and extend shelf life, but it also makes for a crispier crust. The cool environment firms up the dough and gluten so carbon dioxide gas can’t expand as rapidly during baking.
Instead, the gas stretches the dough at its weak points and ruptures the surface to release steam and moisture. The results are a crackly, delicate crust with an airy crumb. Let the refrigerated dough come to room temp before shaping and baking.
Add sugar
A small amount of sugar enhances browning by breaking down and caramelizing during baking. The darker color equals a crispier crust as sugar attracts and retains heat. Common additions are 1-2 tsp of granulated sugar or honey per loaf.
The minimal amount won’t make the bread taste sweet but does boost the maillard reaction. Brushing with an egg wash sweetened with a pinch of sugar also encourages caramelization.
Use bread flour
Bread flour typically has a higher protein content than all-purpose flour, usually around 12-14%. This greater gluten strength makes it easier for the dough to trap the gases that form pockets and split the crust during baking.
Stronger gluten can withstand long fermentation and shaping as well. Sourdough breads really benefit from the structure of bread flour. The extensibility creates a pleasing contrast between the shattery crust and fluffy interior.
Reduce baking time
Overbaking leads to a thicker, leathery crust instead of the desirable thin and brittle texture. Follow recipe baking times closely and err on the side of underbaked. Remember the bread will continue cooking even after removed from the oven.
For standard baguette recipes, aim for a bake time of 18-20 minutes. Check at 15 minutes and continue baking just until the crust is deep golden brown. The interior crumb should be just set but still slightly pale and doughy looking in the center.
Spray with vinegar
Misting the loaf with white vinegar before baking can help maximize surface browning. The acetic acid reacting with the starches and sugars on the crust encourages caramelization for a deep, dark color.
Spray the shaped loaf very lightly with undiluted distilled white vinegar before scoring and baking as usual. The vinegar will quickly dissipate in the heat but leaves behind that sought after sheen and crunch.
Store in paper
Avoid storing baked French bread in plastic bags or wrap which will lead to a soft crust. Wrapping loosely in parchment paper or a paper bag allows moisture to escape and keeps the crust crispy.
Paper breathes so condensation doesn’t collect and sog out the exterior. Store cut loaves cut-side down on a cutting board and cover with a paper bag clipped shut. Whole loaves can be left unwrapped on the counter or loosely wrapped in parchment.
Freeze when fresh
For maximum crispiness, freeze bread as soon as it has cooled completely after baking. Freshly baked bread has a very dry, crisp crust before condensation from the interior has a chance to migrate outward and seep into the crust.
Wrap the loaf tightly in a few layers of plastic wrap to prevent freezer burn. Thaw at room temp still wrapped before reheating to recrisp and serve. Day old or stale bread can also be revived by freezing then directly toasting while still frozen.
Sprinkle with rice flour
Rice flour contains mostly starch and very little gluten, making it great for creating crispy crusts. Sprinkle a thin layer of rice flour over the loaf just before baking. As the crust sets, the rice flour will absorb moisture.
It also crisps up rapidly when exposed to oven heat. Look for superfine white rice flour for the finest, silkiest texture. Bench rest the loaf for 15-20 minutes after coating to allow the rice flour to fully hydrate before scoring and baking.
Rest before slicing
It may be hard to resist, but allow the bread to thoroughly cool for at least 30 minutes before slicing if you want to maintain that crispy crust. Cutting into hot bread releases steam and condenses moisture on the crust, causing it to toughen and soften.
Use a serrated knife and gentle sawing motion to slice bread. Avoid compressing the loaf which can also damage the coveted crispy exterior. Cut only the slices you plan to eat right away and store the unsliced remainder to preserve freshness.
Choose pearl or semolina flour
Pearl flour is more coarsely ground durum wheat while semolina is the purified coarse particles derived from durum milling. Both contain low gluten and high protein ideal for making crisp crusts with good rise.
Replace up to 30% of regular bread flour with semolina or pearl flour. Their granular texture absorbs excess moisture and contributes to a pleasing crackle. The hint of sweetness enhances browning too.
Slice diagonally
Here’s an easy serving trick to keep that crispy crust fresh- make diagonal slices instead of horizontal cuts. This exposes more crust and minimizes the moist interior revealed on each slice.
The elongated shape is attractive for cheese boards and topping with dips too. Feels fancier than blocky end slices. Store any remaining loaf unsliced to prevent drying.
Add malt or wheat germ
Malt syrup or powder adds a touch of concentrated sweetness to bread dough while providing enzymes to strengthen the yeast rise. Add 1-2 tbsp malt syrup or 1-3 tbsp malt powder per loaf.
Toasted wheat germ also enhances flavor and texture. Its high oil content contributes to a delicate, shattery crust. Substitute up to 1⁄4 cup wheat germ per loaf of bread. Reduce other flour slightly to compensate if needed.
Spray with oil
A light spritz of oil before baking gives the crust something to crisp up against as moisture evaporates in the heat. The tiny amount of fat also encourages browning through the maillard reaction.
Very lightly mist the shaped dough with cooking spray or brush with a thin coating of olive oil. Too much can make the crust greasy so err on the side of just a few drops. Let rest briefly before slashing and baking.
Increase oven temperature
The hottest oven possible will bake a crisp crust quickly before the interior crumb can dry out. Professional and home bread ovens allow steaming then crank up to 475-525°F after steam injection for maximum crustiness.
If your oven can’t go that high, preheat to the max temp (500°F for most home ovens) and place a baking stone inside to radiate extra heat. Steam as normal then turn down the temp slightly once the bread is loaded to prevent burning.
Skip the fan
Convection oven fans help distribute heat evenly but can actually work against developing a nice crust on bread. The constant air circulation inhibits steam formation and dries the exterior too rapidly.
Use convection bake to preheat the oven empty first. Turn off the fan before placing the bread inside. You’ll get better rise and moisture balance with standard bake. Leave the oven door closed as much as possible.
Add baking soda
Alkaline ingredients like baking soda shift the pH balance to create favorable browning during baking. Add just a pinch, about 1/8 teaspoon, baking soda per loaf of bread.
It will neutralize acids in the dough, allowing the crust to brown quicker before the interior overbakes. A darker crust means a crispier crust. Dissolve the baking soda in the water before adding to the dough.
Common causes of soft French bread crusts and how to avoid them:
| Cause | Solution |
|---|---|
| Steam buildup inside the loaf | Allow bread to fully cool before slicing to release steam slowly |
| Underbaking | Bake until deepest brown, not just lightly golden |
| Storing in plastic bags | Use paper bags or wrap for storage to allow crust to breathe |
| Cutting bread while still hot | Let cool completely, about 1-2 hours ideally, before slicing |
| Insufficient scoring | Score deeper and more slashes to allow for expansion |
| Low oven temperature | Crank up the heat to at least 450°F for best results |
| Lack of steam | Create steam in the first minutes of baking for optimal crust formation |
| Using lean dough | Higher proportions of water and whole grains promote crispier crusts |
Conclusion
A crusty, crackly baguette is the essence of good French bread. Follow these tips to ensure your homemade loaves have the delicate, shattery crust pastry lovers crave. The keys are controlling dough hydration, using steam, extending fermentation time, and knowing when to stop baking. With practice, you’ll be able to produce bakery-worthy baguettes from your home oven.
