If you’ve been craving that classic bakery vibe—crackly crust, soft fluffy middle, and a loaf that makes butter feel like a personality trait—this French bread recipe is for you. No stand mixer, no bread machine, no stress.
All you need is a bowl, a spoon, and a little patience while the dough does its thing. The result: a simple homemade French bread you’ll want to bake on repeat.
Why You’ll Love This
This is the kind of bread that looks impressive but is secretly low-effort: basic pantry ingredients, no fancy equipment, and a reliable method that gives you that crisp crust + pillowy inside combo every time.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons fine salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/4 cups (300ml) warm water (about 105–110°F / 40–43°C)
- 1 teaspoon granulated sugar (helps the yeast wake up)
- 1 tablespoon olive oil (optional, for slightly softer crumb)
- 1 egg white + 1 tablespoon water (optional egg wash for shine)
- Ice cubes or extra water for steam in the oven
How to Make It
- Activate the yeast: In a large bowl, stir warm water and sugar together. Sprinkle yeast over the top. Let it sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be expired or the water was too hot/cold.)
- Mix the dough: Add flour and salt to the bowl (and olive oil if using). Stir with a sturdy spoon until a shaggy dough forms and most dry flour is gone.
- Knead by hand: Turn dough onto a lightly floured counter. Knead 8–10 minutes until smooth, elastic, and only slightly tacky. Add a tiny sprinkle of flour as needed, but don’t overdo it—slightly sticky dough bakes up fluffier.
- First rise: Place dough back in the bowl. Cover with a towel or plastic wrap. Let rise in a warm spot for 60–90 minutes, until doubled in size.
- Shape the loaf: Punch down dough gently. Pat into a rectangle, then roll tightly from the short end into a log. Pinch the seam closed and tuck ends under. Place seam-side down on a parchment-lined baking sheet.
- Second rise: Cover and let rise 30–45 minutes, until puffy. While it rises, preheat oven to 450°F (232°C). Place a metal pan (like a small roasting pan) on the bottom rack to heat up for steam.
- Score and (optional) egg wash: Using a sharp knife or razor, cut 3–4 diagonal slashes across the top (about 1/4 inch deep). Brush with egg white wash if you want extra shine.
- Bake with steam: Right after you put the bread in, carefully toss a handful of ice cubes (or 1/2 cup hot water) into the preheated pan on the bottom rack, then close the oven door fast. Bake 20–25 minutes until deep golden brown and it sounds hollow when tapped underneath.
- Cool: Let cool on a wire rack for at least 30 minutes before slicing. This finishes the crumb so it stays fluffy, not gummy.
Tips for the Best Results
- Weigh your flour if you can: Too much flour is the #1 reason bread turns dense. If using cups, spoon flour into the measuring cup and level it off.
- Warm spot hack: Let dough rise in the oven with the light on (oven off). It’s cozy and consistent.
- Don’t skip the steam: Steam is what helps the crust get crisp and bakery-style, especially without a Dutch oven.
- Score with confidence: Shallow, quick cuts help the loaf expand without tearing weirdly.
- Wait to slice: Cooling matters. Cutting too soon releases steam and can make the inside gummy.
- Salt placement: Mix salt into the flour (not directly on yeast) so it doesn’t slow the yeast down at the start.
Variations
- Garlic butter French bread: Brush warm bread with melted butter mixed with minced garlic and a pinch of salt.
- Herb loaf: Add 1–2 teaspoons dried Italian herbs or rosemary to the flour.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup all-purpose flour (add 1–2 tablespoons more water if needed).
- Sesame or everything topping: Brush with egg wash, then sprinkle with sesame seeds or everything bagel seasoning before baking.
- Mini baguettes: Divide dough into 2–3 smaller logs and reduce bake time by a few minutes.
Storage & Reheating
Store French bread loosely wrapped at room temperature for up to 2 days (paper bag or foil is better than airtight plastic for crust). To re-crisp, bake at 350°F (177°C) for 8–10 minutes. For longer storage, slice and freeze in a zip-top bag for up to 2 months, then toast from frozen.
FAQ
Why didn’t my yeast get foamy?
Your water may have been too hot (it can kill yeast) or too cool (it won’t activate), or the yeast may be old. Aim for 105–110°F and use fresh active dry yeast. If it doesn’t foam after 10 minutes, start over for best results.
How do I get a crispy crust without a Dutch oven?
Steam is the trick. Preheat a metal pan on the bottom rack and add ice cubes or hot water right after the bread goes in. That burst of steam helps the crust set crisp and golden instead of drying out too fast.
My bread is dense—what went wrong?
Usually it’s too much flour, under-kneading, or under-proofing. Keep the dough slightly tacky, knead until elastic, and let it rise until doubled (not just “kind of bigger”). Also make sure your kitchen isn’t super cold, or the rise will take longer.
Can I make this dough ahead of time?
Yes. After the first rise, punch down, cover tightly, and refrigerate up to 24 hours. Let it sit at room temp 30–60 minutes, shape, do the second rise, and bake as directed. The flavor can actually get better.
What if I don’t have parchment paper?
You can bake on a lightly greased baking sheet instead. If you have cornmeal, sprinkle a little on the pan to help prevent sticking and add a subtle crunch on the bottom.