If “French bread” sounds like something only pros can pull off, this one’s for you. This beginner French bread recipe is soft and chewy inside, crisp on the outside, and made with pantry basics—no fancy equipment or bread-baking résumé required.
Also: we’re not just baking. We’re troubleshooting. Below you’ll find the most common beginner mistakes (hello, dense loaves) and exactly how to fix them, so your first loaf feels like a win.
Why You’ll Love This
It’s a simple, reliable dough with big-bakery vibes: golden crust, fluffy center, and a method that teaches you what to look for at each step—so you get confidence, not confusion.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 1/4 cups (300g) warm water (about 105–110°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons granulated sugar (helps the yeast get going)
- 1 1/2 teaspoons fine salt
- 1 tablespoon olive oil (optional but helps tenderness)
- 1 egg white + 1 tablespoon water (optional egg wash for shine)
How to Make It
- Proof the yeast: In a large bowl, stir warm water and sugar. Sprinkle yeast over the top. Let sit 5–10 minutes until foamy. (If it doesn’t foam, see the FAQ—this is a fixable moment.)
- Mix the dough: Add 3 cups of flour, salt, and olive oil (if using). Stir with a spoon until a shaggy dough forms. Add remaining flour a little at a time until the dough is soft and slightly tacky, not soupy.
- Knead: Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If it’s sticking like crazy, dust lightly with flour—don’t dump in a ton at once.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes, until doubled.
- Shape: Punch down gently, then divide into 2 equal pieces. Shape each into a log (about 12–14 inches). Place on a parchment-lined baking sheet (or lightly greased sheet) seam-side down.
- Second rise: Cover loosely and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 425°F.
- Score + steam: Use a sharp knife to make 3–4 diagonal slashes on each loaf (about 1/4-inch deep). For a crisp crust, place a metal pan on the bottom rack while preheating; when you add the bread, carefully pour 1 cup hot water into the pan to create steam.
- Bake: Bake 20–25 minutes until deeply golden and the loaves sound hollow when tapped. For extra shine, brush with egg wash before baking (optional).
- Cool: Let cool at least 20 minutes before slicing. Cutting too early is the #1 way to “mystery” a gummy center.
Tips for the Best Results
- Mistake: Dense bread. Fix: Make sure the dough actually doubles on the first rise, and knead until elastic. Under-kneading and under-proofing are the usual suspects.
- Mistake: Dough won’t rise. Fix: Check yeast freshness and water temp (105–110°F). Too hot can kill yeast; too cool slows it down.
- Mistake: Bread spreads flat. Fix: You likely over-proofed the second rise or used too much flour while shaping. Aim for “puffy,” not “wobbly.”
- Mistake: Pale, soft crust. Fix: Bake hot (425°F), use steam, and don’t pull early. If your oven runs cool, add 2–3 minutes.
- Mistake: Tough crust. Fix: Don’t overbake. Also, cool on a rack so steam doesn’t trap underneath and harden the bottom.
- Mistake: Gummy inside. Fix: Let it cool before slicing and confirm it’s fully baked (hollow tap or 200–205°F internal temp).
- Measure flour the smart way: Spoon flour into the measuring cup, then level. Scooping straight from the bag packs it in and dries out your dough.
Variations
- Garlic butter finish: Brush warm loaves with melted butter + garlic powder + pinch of salt right after baking.
- Herb loaf: Mix 1–2 teaspoons Italian seasoning (or rosemary + thyme) into the flour before adding water.
- Whole wheat swap: Replace 1 cup of all-purpose flour with whole wheat flour for a heartier loaf. Add 1–2 extra tablespoons water if it feels dry.
- Chewy sandwich rolls: Divide dough into 8 pieces, shape into ovals, and bake 15–18 minutes.
- Extra-crusty: Skip egg wash, keep the steam step, and bake until a deeper golden brown.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (plastic makes the crust soft). Freeze slices or whole loaves tightly wrapped for up to 2 months. Reheat at 350°F for 8–12 minutes (or toast slices) to bring back that just-baked crust.
FAQ
My yeast didn’t foam—do I have to start over?
Usually, yes. If it’s not foamy after 10 minutes, the yeast may be expired or the water temp was off. Try again with fresh yeast and water around 105–110°F (warm like a nice bath, not hot).
Why is my French bread dense even though it rose?
Two common reasons: too much flour or not enough kneading. The dough should feel soft and slightly tacky. Knead until it passes the “windowpane” vibe—stretch a small piece; it should thin out without tearing immediately.
How do I know when the second rise is done (so I don’t over-proof)?
Use the gentle poke test: press a floured fingertip into the dough. If it springs back slowly and leaves a slight dent, it’s ready. If it snaps back fast, it needs more time; if it collapses or stays deeply indented, it’s over-proofed.
What’s the easiest way to get a crisp crust at home?
Steam + high heat. The hot-water-in-a-pan trick is beginner-friendly and makes a big difference. Also bake until deep golden—pulling early is basically a crust downgrade.
Can I make the dough ahead and bake later?
Yes. After the first rise, shape the loaves, cover tightly, and refrigerate up to 12 hours. Let them sit at room temp 30–60 minutes while the oven preheats, then score and bake as directed.