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

If you’ve ever wanted that bakery-style French bread vibe—crackly crust, soft fluffy middle—but didn’t want to buy a stand mixer, proofing box, or a special bread oven… this is your moment.

This recipe is built for normal kitchens: a bowl, a spoon, and an oven. The technique is simple, the results are ridiculously impressive, and your house will smell like you casually live above a Parisian boulangerie.

Why You’ll Love This

It’s an unfussy, dependable French bread recipe that delivers a crisp crust and airy interior using pantry staples and basic tools—plus it’s flexible enough for weeknights or weekend baking.

Ingredients

3 1/2 cups (420g) all-purpose flour, plus more for dusting
1 1/2 cups (360g) warm water (about 105–110°F)
2 1/4 teaspoons (1 packet) active dry yeast
2 teaspoons sugar
2 teaspoons fine salt
1 tablespoon olive oil (optional, for slightly softer crumb)
1 tablespoon cornmeal or flour (for the pan, optional)
1 egg beaten with 1 tablespoon water (optional, for shine)

How to Make It

Activate the yeast: In a large bowl, whisk warm water, sugar, and yeast. Let it sit 5–8 minutes until foamy on top. (If it doesn’t foam, your yeast may be old or the water was too hot/cool.)
Mix the dough: Add flour and salt (and olive oil if using). Stir with a sturdy spoon until a shaggy dough forms and most of the flour is absorbed.
Knead without fancy equipment: Turn dough onto a lightly floured surface. Knead 8–10 minutes until smooth and elastic. If it feels sticky, dust with a little flour—just a bit at a time so the bread stays fluffy.
First rise: Place dough in a lightly oiled bowl, cover with a towel, and let rise 60–90 minutes in a warm spot until doubled in size.
Shape: Punch down gently. Divide into 2 equal pieces for two loaves (or keep as one larger loaf). Pat each piece into a rectangle, then roll tightly into a log, pinching the seam closed. Tuck ends slightly under.
Second rise: Place loaves seam-side down on a parchment-lined baking sheet (sprinkle with cornmeal/flour if you want). Cover loosely and let rise 30–45 minutes until puffy.
Preheat and prep steam: Heat oven to 450°F. Place an empty metal pan (like a small roasting pan) on the bottom rack while the oven heats.
Score and bake: Right before baking, slash each loaf 3–4 diagonal cuts with a sharp knife. Brush with egg wash if using. Slide bread into the oven and carefully pour 1 cup hot water into the empty pan to create steam. Bake 20–25 minutes until deep golden brown.
Cool (yes, really): Transfer to a rack and cool at least 20 minutes before slicing so the inside finishes setting and stays fluffy.

Tips for the Best Results

Measure flour like a pro: Spoon flour into your measuring cup and level it off. Scooping straight from the bag can pack flour and make bread dense.
Don’t skip the steam: That quick burst of steam in the oven is the easiest way to get a crisp crust without a Dutch oven.
Knead until elastic: You want a smooth dough that springs back when you poke it. Under-kneaded dough can bake up tight.
Warm rise spot: If your kitchen is chilly, let the dough rise in an oven that’s OFF with just the light on.
Score with confidence: Shallow slashes help the loaf expand without tearing randomly.
Wait to slice: Cutting too early can make the crumb gummy (even if the crust looks perfect).

Variations

Garlic herb French bread: Mix 1 teaspoon garlic powder and 1 teaspoon dried Italian herbs into the flour. Brush baked loaves with melted butter + minced garlic.
Whole wheat blend: Swap 1 cup all-purpose flour for whole wheat flour. Add 1–2 extra tablespoons water if the dough feels dry.
Sesame or everything topping: Brush with egg wash and sprinkle seeds or seasoning on top right before baking.
Single baguette-style loaf: Shape into one long loaf and bake a few minutes longer, watching color.
Extra-crusty finish: Bake 3–5 minutes longer and leave the loaf in the turned-off oven with the door cracked for 5 minutes.

Storage & Reheating

Store French bread at room temperature in a paper bag or loosely wrapped in a clean towel for up to 2 days (plastic can soften the crust). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat at 350°F for 8–12 minutes (or toast slices) to bring back that crisp crust.

FAQ

Can I make French bread without a stand mixer?

Yes—this recipe is designed for hand-kneading. A bowl and spoon get you started, and 8–10 minutes of kneading on the counter builds the structure you need for a fluffy interior.

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

Steam is the trick. Preheat an empty metal pan on the bottom rack, then pour in hot water right after the bread goes in. That steamy oven environment helps the crust set crisp and thin instead of tough.

Why is my bread dense instead of fluffy?

The most common reasons are too much flour, not enough kneading, or not enough rise time. Add flour slowly during kneading, knead until smooth and elastic, and let the dough double on the first rise even if it takes a little longer.

Can I use instant yeast instead of active dry yeast?

Totally. Use the same amount. You can mix instant yeast directly into the flour, but you can also proof it in warm water like active dry—either works here. Just keep the water warm, not hot.

How do I know when the loaf is fully baked?

Look for a deep golden brown crust and a hollow sound when you tap the bottom of the loaf. If you have a thermometer, the center should be around 200–205°F for a fully baked, fluffy crumb.