If your sandwiches keep sliding off round boules or getting swallowed by thick, gummy slices, it’s time for a loaf that actually understands the assignment. This French bread recipe is made to be sandwich-friendly: long, evenly shaped, sturdy enough to hold fillings, and still soft where it counts.
Bonus: I’m giving you the best shape strategy (so your slices are consistent) plus a simple slice guide so you get deli-style pieces without squishing the loaf into sadness.
Why You’ll Love This
It’s crisp on the outside, fluffy on the inside, and baked in a shape that makes sandwiches easy: wide enough for fillings, not so tall it topples, and it slices cleanly into uniform pieces for lunches all week.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, see tips)
- 1 1/2 cups (360g) warm water (about 100–110°F)
- 2 1/4 teaspoons (1 packet) instant yeast
- 2 teaspoons fine sea salt
- 1 teaspoon granulated sugar (helps browning, optional)
- 1 tablespoon olive oil (for a slightly softer sandwich crumb, optional)
- 1 egg white + 1 tablespoon water (for egg wash, optional but pretty)
- 1–2 tablespoons cornmeal or flour (for the pan)
How to Make It
- Mix the dough: In a large bowl (or stand mixer bowl), whisk flour, yeast, sugar, and salt. Add warm water and olive oil (if using). Stir until a shaggy dough forms.
- Knead: Knead by hand 8–10 minutes, or in a stand mixer 6–7 minutes, until smooth and elastic. The dough should be tacky but not sticky; add 1 tablespoon flour at a time if needed.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes, until doubled. If your kitchen is cool, give it extra time.
- Shape for sandwich slices: Turn dough onto a lightly floured surface and gently press into a rectangle. Roll up tightly from the long side into a log, pinching the seam closed. Roll the log gently to even it out into a 14–16 inch loaf that’s slightly squared off (not perfectly round) for better sandwich slices.
- Second rise: Place loaf seam-side down on a cornmeal-dusted baking sheet. Cover and rise 35–55 minutes, until puffy and it slowly springs back when lightly pressed.
- Heat the oven + add steam: Preheat to 425°F. Place an empty metal pan (like a rimmed baking sheet) on the bottom rack while it heats.
- Score + wash: Right before baking, brush with egg wash (optional). Score 3–4 diagonal slashes about 1/4 inch deep. This controls expansion so your loaf stays sliceable.
- Bake: Slide bread into the oven. Carefully pour 1 cup hot water into the empty pan to create steam, then close the door quickly. Bake 22–28 minutes until deeply golden and the loaf sounds hollow when tapped. If you have a thermometer, aim for 200–205°F inside.
- Cool fully (seriously): Cool on a rack at least 45 minutes before slicing. Warm bread is tempting, but it will compress and turn gummy if cut too soon.
Tips for the Best Results
- Best sandwich shape: Go for a “batard” style loaf: longer and slightly wider rather than tall. When you roll the dough, apply gentle outward pressure to make a loaf that’s more oval than round.
- Make slices consistent: After shaping, use your hands to “square the shoulders” by lightly flattening the top and sides. Not a brick—just less domed.
- Use a serrated knife: A long serrated bread knife + gentle sawing beats pressing down. Pressing is how you get smashed slices.
- Cool before slicing: If you want clean sandwich pieces, the loaf must be fully cooled so the crumb sets.
- Steam = better crust: Don’t skip the steam pan. It gives that classic French bread crackle without turning the inside dry.
- All-purpose flour works: Bread flour gives more chew and structure, but AP flour still makes a great sandwich loaf. Expect a slightly softer, less chewy crumb.
- Slice guide: For deli-style sandwiches, slice 1/2-inch thick. For tea-sandwich or lighter builds, go 3/8-inch. For loaded sandwiches (meatballs, chicken salad), go 3/4-inch.
Variations
- Soft sandwich French bread: Add the olive oil and increase it to 2 tablespoons for a slightly softer bite.
- Garlic herb loaf: Mix 1 teaspoon garlic powder and 1 tablespoon Italian seasoning into the dry ingredients.
- Sesame or everything crust: Brush with egg wash, then sprinkle sesame seeds or everything seasoning before baking.
- Mini sub loaves: Divide dough into 4–6 pieces, shape into smaller logs, and bake 14–18 minutes. Perfect for meal prep.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup bread flour. Add 1–2 tablespoons extra water if the dough feels dry.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (tight plastic softens the crust fast). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or refresh a whole loaf in a 350°F oven for 8–10 minutes.
FAQ
What’s the best loaf shape for sandwiches?
A batard (shorter than a baguette, wider than it is tall) is the sweet spot. It gives you slices that are wide enough for fillings and more uniform from end to end. When shaping, aim for 14–16 inches long and slightly flattened on top.
How do I slice French bread without crushing it?
Let it cool completely, then use a long serrated knife. Hold the loaf steady and use light, back-and-forth sawing motions—no downward force. If you’re making a lot of slices, chilling the loaf for 20 minutes can make it even cleaner to cut.
How thick should I slice it for sandwiches?
For most sandwiches, 1/2-inch slices are ideal: sturdy but not overwhelming. If you’re stacking heavier fillings (like steak or meatball subs), go closer to 3/4 inch. For lighter sandwiches, 3/8 inch keeps it balanced.
Can I make this dough ahead for fresh bread tomorrow?
Yes. After kneading, cover the dough and refrigerate overnight (8–16 hours). The next day, let it sit at room temp 45–60 minutes, then shape, rise, and bake. The slow rise also adds a little extra flavor.
Why did my loaf spread out instead of rising tall?
Usually it’s one of three things: the dough was too wet, it rose too long on the second rise, or the shaping was loose. Next time, add a touch more flour (just until tacky), shape the log tightly with a well-pinched seam, and bake when the dough is puffy but still has a little spring.