If you’ve ever baked a gorgeous loaf of French bread… then realized it’s shaped like a baguette that refuses to slice nicely for sandwiches, this one’s for you. This French bread recipe is designed specifically for sandwich life: sturdy but not tough, soft enough to bite through, and shaped so every slice is basically the same size.
Plus, I’m giving you the best shaping + slicing guide so you get neat, stackable slices that don’t turn into a crumb avalanche the second you add mayo.
Why You’ll Love This
This loaf bakes up light and airy inside with a thin, crisp crust—and it’s shaped into a sandwich-friendly log that slices evenly, holds fillings, and still feels like real-deal French bread.
Ingredients
- 3 1/4 cups (390g) bread flour (or all-purpose flour, see tips)
- 1 1/4 cups (300g) warm water (about 105–110°F)
- 2 1/4 tsp (7g) active dry yeast (1 packet)
- 1 tbsp (12g) granulated sugar
- 1 1/2 tsp (9g) fine sea salt
- 1 tbsp olive oil (optional, for a slightly softer bite)
- 1 egg white + 1 tbsp water (optional, for shine and a crispier crust)
- 1–2 tbsp cornmeal or flour (for the pan)
How to Make It
- Bloom the yeast: In a large bowl, stir warm water, sugar, and yeast. Let sit 5–8 minutes until foamy. If it doesn’t foam, your yeast may be old or the water may be too hot/cool.
- Mix the dough: Add flour and salt (and olive oil if using). Stir until a shaggy dough forms, then knead by hand 8–10 minutes (or stand mixer 6–7 minutes) until smooth and elastic. It should feel slightly tacky, not sticky.
- First rise: Shape into a ball and place in a lightly oiled bowl. Cover and rise 60–90 minutes, or until doubled.
- Shape for sandwiches (the “tight log” method): Turn dough onto a lightly floured surface and gently press into a rectangle about 8×12 inches. Starting from a short end, roll tightly into a log, pinching the seam closed. Tuck ends under slightly so the loaf is blunt (not pointy) for more even slices.
- Second rise: Place seam-side down on a parchment-lined sheet pan sprinkled with cornmeal or flour. Cover loosely and rise 35–55 minutes until puffy and noticeably larger.
- Preheat + prep: Heat oven to 425°F. Place a metal pan (like a small roasting pan) on the bottom rack for steam. If using egg wash, whisk egg white + water.
- Score + bake: Brush lightly with egg wash (optional). Score 3–4 diagonal slashes across the top, about 1/4 inch deep. Pour 1 cup hot water into the empty pan on the bottom rack (carefully). Bake 22–28 minutes until deep golden and the loaf sounds hollow when tapped.
- Cool for clean slices: Cool on a rack at least 45 minutes before slicing. This sets the crumb so you get slices instead of squish.
Tips for the Best Results
- Best sandwich shape: Keep the loaf shorter and wider instead of long and skinny. Aim for a log about 12–13 inches long so slices are more “sandwich bun” than baguette coin.
- Roll tight, pinch tighter: A tight roll creates an even crumb and prevents giant tunnels that let fillings escape.
- Use steam for a thinner, crisp crust: That little pan of water helps the loaf expand and keeps the crust from setting too early.
- Flour choice: Bread flour gives a chewier bite and better structure for stacked fillings. All-purpose works too; the loaf will be slightly softer.
- Don’t rush the cool-down: Warm bread is tempting, but slicing too early compresses the loaf and makes uneven pieces.
- For ultra-even slices: Trim a paper-thin piece off one side to create a flat “base,” then rotate and slice. It’s a bakery trick that feels illegal (but it works).
Variations
- Soft sandwich French bread: Add 2 tbsp melted butter to the dough and brush the top with butter right after baking for a softer crust.
- Garlic sandwich loaf: Mix 1 tsp garlic powder into the flour. Optional: sprinkle with flaky salt after egg wash.
- Herb loaf: Add 1–2 tsp Italian seasoning or dried rosemary/thyme to the dough.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup bread flour and add 1–2 tbsp extra water if needed.
- Mini sandwich loaves: Divide dough into two pieces and shape two smaller logs (great for smaller sandwiches or lunchbox portions). Start checking for doneness around 18–20 minutes.
Storage & Reheating
Store the cooled loaf wrapped at room temp for up to 2 days, or freeze sliced for up to 2 months. For that just-baked vibe, toast slices or warm the loaf in a 350°F oven for 8–10 minutes (straight from thawed is best; microwaving can make it chewy in a sad way).
FAQ
What’s the best shape for French bread sandwiches?
A short, slightly wider log is the sweet spot. Instead of shaping like a skinny baguette, aim for a 12–13 inch loaf with blunt ends. You’ll get bigger, more even slices that actually match the size of your fillings.
How do I slice French bread so it doesn’t crumble or squish?
Cool it at least 45 minutes, then use a serrated bread knife and a gentle sawing motion—no pressing down. For super clean slices, rotate the loaf as you cut and wipe crumbs off the knife every few slices.
How thick should I slice this for sandwiches?
For deli-style sandwiches: 1/2-inch slices. For grilled cheese or paninis: 3/4 inch. For sliders or tea sandwiches: 1/3 inch. If your fillings are juicy (tomatoes, sauced chicken), go a little thicker for stability.
Can I make this dough ahead for meal prep?
Yes. After the first rise, punch down, cover tightly, and refrigerate up to 24 hours. Let it sit at room temp about 30–45 minutes before shaping, then do the second rise as usual (it may take a bit longer).
Why is my loaf too hard for sandwiches?
Common causes: overbaking, too much flour during kneading, or skipping steam. Bake to deep golden (not dark brown), knead with minimal added flour, and use the steam pan. If you prefer a softer bite, add the optional olive oil—or brush with butter after baking.