Want that classic French bread vibe—crispy, crackly crust and a fluffy, pull-apart inside—without a stand mixer, bread machine, or a whole bakery setup? This recipe is for you. It’s simple, reliable, and made with the kind of tools most people already have.
We’re doing a straightforward knead-by-hand dough, shaping two loaves, and using steam in the oven to get that bakery-style crust. No fancy equipment. Just big bread energy.
Why You’ll Love This
It’s that perfect combo of easy and impressive: basic pantry ingredients, a soft interior that’s made for butter, and a crisp crust that makes your kitchen smell like a French bakery—without special pans, stones, or mixers.
Ingredients
- 4 cups (480g) all-purpose flour, plus extra for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tsp granulated sugar
- 2 tsp fine salt
- 1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
- 1 tbsp olive oil or neutral oil (optional, helps softness)
- 1 egg white + 1 tbsp water (optional, for shine)
How to Make It
- Wake up the yeast. In a large bowl, whisk warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast is likely old or the water was too hot/cold—start over for best results.)
- Mix the dough. Add flour and salt (and oil if using). Stir with a sturdy spoon until a shaggy dough forms, then use your hands to bring it together.
- Knead by hand. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If it’s super sticky, dust with a little flour (a tablespoon at a time). If it’s dry, wet your hands and keep going.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. Warmer kitchen = faster rise.
- Shape the loaves. Punch down gently, divide into 2 equal pieces. Shape each into a rectangle, then roll up tightly into a log (like a jelly roll), pinching the seam closed. Taper the ends slightly for that classic look.
- Second rise. Place loaves seam-side down on a parchment-lined baking sheet (or lightly greased sheet). Cover and rise 30–45 minutes until puffy.
- Prep oven + steam. Preheat to 425°F (220°C). Put an empty metal pan (like a roasting pan or sturdy cake pan) on the bottom rack while the oven heats. This is your steam hack.
- Slash + bake. Make 3–4 diagonal slashes on each loaf with a sharp knife. Optional: brush with egg white wash for shine. Place bread in oven, then carefully pour 1 cup hot water into the empty pan to create steam. Bake 22–28 minutes until deep golden and the loaves sound hollow when tapped.
- Cool (the hardest part). Let cool at least 20–30 minutes before slicing so the inside finishes setting. This is what keeps it fluffy instead of gummy.
Tips for the Best Results
- Measure flour the smart way: spoon into the cup and level, or weigh it. Too much flour is the #1 reason bread turns dense.
- Knead until it passes the “stretch test”: a small piece should stretch a bit without tearing immediately.
- Don’t skip the steam: it’s what helps the crust get crisp and blistery instead of dry and dull.
- Slash with confidence: shallow, quick cuts (about 1/4 inch deep) help the loaf expand красиво instead of bursting randomly.
- Use a metal pan for steam: glass can crack with sudden temperature changes.
- Let it cool: slicing hot bread can compress the crumb and make it feel underbaked.
Variations
- Chewy crust version: skip the oil and bake 2–3 minutes longer (watch closely).
- Garlic herb loaf: brush warm loaves with melted butter + garlic powder + dried Italian herbs.
- Whole wheat blend: swap 1 cup of all-purpose flour for whole wheat flour; add 1 extra tablespoon water if dough feels tight.
- Seeded top: brush with egg wash, then sprinkle sesame or poppy seeds before baking.
- Mini baguette vibes: divide into 3–4 smaller logs and reduce bake time to about 16–20 minutes.
Storage & Reheating
Store French bread at room temp in a paper bag or loosely wrapped for up to 2 days (airtight can soften the crust). To re-crisp, spritz lightly with water and warm in a 350°F (175°C) oven for 8–12 minutes. For longer storage, freeze slices or whole loaves tightly wrapped for up to 2 months.
FAQ
Can I make this French bread recipe without a stand mixer?
Yes—this recipe is designed for hand mixing and hand kneading. A sturdy spoon and your hands are enough. Knead until smooth and elastic (about 8–10 minutes), and you’ll get that fluffy inside without any fancy equipment.
How do I get a crispy crust at home?
Steam is the secret. Preheat a metal pan on the bottom rack, then carefully add hot water right after you put the bread in. The steam keeps the crust flexible early on so the loaf can expand, then it bakes into a crisp, crackly finish.
My bread turned out dense—what happened?
Common causes are too much flour, under-kneading, or not enough rising time. Make sure flour is measured accurately, knead until the dough feels springy, and let it rise until truly doubled (especially if your kitchen is cool).
Can I use instant yeast instead of active dry yeast?
Absolutely. Use the same amount (2 1/4 tsp). You can skip proofing and mix it right into the flour, but you’ll still want warm water (not hot) and the same rise times as a guide.
Do I really need to wait before slicing?
Yes. Cooling lets the crumb set and keeps the inside fluffy instead of gummy. Aim for at least 20–30 minutes. If you want warm slices, reheat after it’s cooled—best of both worlds.