French Bread Recipe Without Fancy Equipment: Crispy Crust, Fluffy Inside

If “homemade French bread” sounds like a weekend project that requires a mixer, a pizza stone, and a degree in baking… relax. This loaf is the low-maintenance kind: a bowl, a spoon, and a baking sheet are all you need.

You’ll get that crackly, golden crust and a soft, fluffy interior that’s perfect for butter, soup-dunking, or turning into the best garlic bread of your life.

Why You’ll Love This

It’s classic French bread vibes with beginner-friendly steps, no special tools, and reliable results—plus the crust comes out crisp thanks to a simple steam trick using a regular pan.

Ingredients

• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 1/2 cups (360g) warm water (about 100–110°F)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 teaspoons salt
• 1 teaspoon granulated sugar (optional, helps yeast get moving)
• 1 tablespoon olive oil (optional, for a slightly softer crumb)
• 1 tablespoon cornmeal or flour (for the baking sheet, optional but helpful)
• 1 cup hot water (for steam in the oven)

How to Make It

1. Activate the yeast. In a large bowl, whisk warm water and sugar (if using). Sprinkle yeast over the top and let sit 5–10 minutes, until foamy. If it doesn’t foam, your yeast may be old or the water was too hot/cold.
2. Mix the dough. Add flour, salt, and olive oil (if using). Stir with a sturdy spoon until a shaggy dough forms. If it looks super dry, add 1–2 tablespoons water; if it’s very sticky and soupy, add 1–2 tablespoons flour.
3. Knead by hand (no drama). Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. It should feel soft, not wet. If it sticks, dust with a little flour as you go.
4. First rise. Place dough back in the bowl (lightly oiled if you want easy release). Cover and let rise 60–90 minutes, until doubled.
5. Shape into loaves. Punch down gently. Divide into 2 pieces for baguette-style loaves (or keep as 1 larger loaf). Shape each into a long log by flattening into a rectangle, rolling tightly, and pinching the seam closed. Place seam-side down on a parchment-lined baking sheet sprinkled with cornmeal/flour.
6. Second rise. Cover loosely and let rise 30–45 minutes, until puffy (not necessarily doubled). Meanwhile, preheat oven to 450°F. Place an empty metal baking pan (like a 9×13) on the lowest rack to heat.
7. Score and steam. Use a sharp knife to make 3–4 diagonal slashes on each loaf (about 1/4-inch deep). Carefully pour 1 cup hot water into the preheated empty pan to create steam (stand back).
8. Bake. Bake 20–25 minutes, until deeply golden and crusty. For extra accuracy, the center should read about 200–205°F on an instant-read thermometer.
9. Cool (yes, really). Move bread to a rack and cool at least 20 minutes before slicing so the inside sets up fluffy instead of gummy.

Tips for the Best Results

• Measure flour smart. Spoon flour into your measuring cup and level it off. Scooping straight from the bag packs flour and can make the loaf dense.
• Salt matters. Don’t reduce it too much—salt builds flavor and helps control fermentation for better texture.
• Go for a tight shape. Rolling the dough tightly and pinching the seam helps you get that classic French bread structure.
• Steam = crust. The hot-water-in-a-pan trick gives you that bakery-style crispness without a Dutch oven.
• Don’t overproof. If the dough rises too long on the second rise, it can collapse or bake up flatter. Look for puffy and springy, not fragile.
• Let it cool. Fresh bread smells amazing, but slicing too early releases steam and can make the inside sticky.

Variations

• Garlic butter loaf: Brush with melted butter + garlic right after baking, then sprinkle with flaky salt and parsley.
• Sesame or everything topping: Brush loaves lightly with water before baking and sprinkle with sesame seeds or everything seasoning.
• Whole wheat swap: Replace 1 cup of the all-purpose flour with whole wheat flour for a heartier loaf (add 1–2 tablespoons extra water if needed).
• Chewy sandwich rolls: Divide dough into 8 pieces, shape into ovals, and bake 15–18 minutes.
• Herb bread: Mix 1–2 teaspoons dried Italian herbs into the flour for a subtle savory vibe.

Storage & Reheating

Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (plastic can soften the crust). For longer storage, freeze sliced bread in a freezer bag up to 2 months. Re-crisp by baking at 375°F for 8–10 minutes (straight from thawed or lightly misted with water).

FAQ

Can I make this French bread without a stand mixer?

Yes—this recipe is designed for hand mixing and kneading. A spoon and your hands are enough. Knead until the dough looks smooth and springs back when you poke it.

How do I get a crispy crust without a Dutch oven or baking stone?

Steam is the secret. Preheat an empty metal pan in the oven, then pour hot water into it right when the bread goes in. That burst of steam keeps the surface flexible at first so the loaf can expand, then it dries into a crisp crust.

Why is my bread dense instead of fluffy inside?

Common culprits: too much flour, not enough kneading, or under-proofing. Make sure the dough is soft (not stiff), knead until elastic, and let it rise until doubled on the first rise. Also check that your yeast is fresh and your water isn’t too hot.

Can I use instant yeast instead of active dry yeast?

Absolutely. Use the same amount (2 1/4 teaspoons). You can skip the proofing step and mix it right into the dry ingredients, then add warm water and proceed as written.

How do I know when the bread is fully baked?

Look for a deep golden brown crust and a hollow sound when you tap the bottom. If you have a thermometer, aim for 200–205°F in the center for a fluffy, fully set interior.