If you’ve ever tried making French bread and ended up with a loaf that’s dense, pale, or weirdly flat… you’re not alone. French bread is “simple” on paper, but small details make a huge difference.
This beginner French bread recipe gives you a classic chewy interior, crisp crust, and a game plan for avoiding the most common mistakes (plus exactly how to fix them if they happen anyway).
Why You’ll Love This
It’s a straightforward, no-fancy-equipment loaf that still feels bakery-level: golden crust, soft-yet-chewy crumb, and a method that teaches you what to look for (so you get better every time, not just lucky once).
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour; see Tips)
- 1 1/2 cups (360g) warm water (about 100–110°F)
- 2 1/4 tsp (1 packet) active dry yeast (or instant yeast)
- 2 tsp granulated sugar
- 2 tsp fine salt
- 1 tbsp olive oil (optional, for slightly softer crumb)
- 1 egg beaten with 1 tbsp water (optional, for shine)
How to Make It
- Wake up the yeast (especially if you’re new). In a large bowl, stir warm water + sugar + yeast. Let sit 5–10 minutes until foamy. (If it doesn’t foam, see FAQ.)
- Mix the dough. Add flour and salt (and olive oil if using). Stir until a shaggy dough forms and most flour is hydrated.
- Knead until elastic. Knead by hand 8–10 minutes (or stand mixer 6–8 minutes on medium-low) until smooth and stretchy. If sticky, add flour 1 tbsp at a time—don’t dump in a bunch.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. A warm spot helps; a cold kitchen just needs more time.
- Shape into loaves. Punch down gently, divide in two. Pat each into a rectangle, then roll tightly into a log, pinching the seam closed. Place seam-side down on a parchment-lined baking sheet.
- Second rise. Cover loosely and rise 30–45 minutes until puffy. While rising, preheat oven to 425°F and place an empty metal pan on the lower rack for steam.
- Score + (optional) egg wash. Make 3–4 diagonal slashes on each loaf with a sharp knife or lame. Brush with egg wash if you want a glossy finish.
- Bake with steam. Right before baking, carefully pour 1 cup hot water into the empty pan to create steam. Bake 20–25 minutes until deeply golden and the loaf sounds hollow when tapped.
- Cool (yes, really). Cool at least 30 minutes on a rack before slicing so the crumb finishes setting.
Tips for the Best Results
- Common mistake: using water that’s too hot. If your yeast doesn’t foam, your water may have been over 120°F. Aim for warm bathwater (100–110°F).
- Common mistake: adding too much flour. Dry dough = dense loaf. The dough should feel soft and slightly tacky, not stiff. Add flour slowly and only as needed.
- Common mistake: rushing the rise. Dough rises by volume, not by the clock. If your kitchen is cool, give it extra time.
- Common mistake: weak shaping. Roll the dough tightly into a log and pinch seams. Loose shaping leads to flat loaves.
- Common mistake: skipping steam. Steam helps the crust expand before it sets. No steam often means pale, tough crust and less oven spring.
- Common mistake: not preheating long enough. Give your oven a solid 20 minutes at 425°F so it’s truly hot when the bread goes in.
- Flour note: Bread flour gives a chewier texture. All-purpose works, but the loaf may be a little softer and less tall.
Variations
- Garlic herb French bread: Brush warm loaves with melted butter mixed with garlic powder and Italian herbs.
- Sesame or everything topping: After egg wash, sprinkle with sesame seeds or everything bagel seasoning.
- Whole wheat blend: Swap in up to 1 cup whole wheat flour. Add 1–2 tbsp extra water if dough feels tight.
- Single large loaf: Keep it one loaf and bake 25–30 minutes, checking for deep golden color.
- Soft “sandwich-ish” French bread: Use the optional olive oil and brush the crust with a little butter right after baking.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp 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 slices in a toaster, or re-crisp a whole loaf at 375°F for 8–12 minutes (spritz lightly with water first for that fresh-baked vibe).
FAQ
My yeast didn’t foam—what did I do wrong?
Most often: your water was too hot (it can kill yeast) or too cold (it won’t activate). Use 100–110°F water and a pinch of sugar. Also check the expiration date; old yeast can be stubborn. If it doesn’t foam after 10 minutes, start over with fresh yeast.
Why is my French bread dense instead of airy?
Dense bread usually comes from too much flour, under-kneading, or under-proofing. The dough should be soft and slightly tacky, kneaded until smooth and stretchy, and allowed to rise until doubled (not just “30 minutes because the recipe said so”).
My loaf spread out and went flat—how do I fix it?
Flat loaves are typically a shaping issue or over-proofing. Shape with tension: roll tightly, pinch the seam well, and place seam-side down. For proofing, look for “puffy and springy,” not huge and fragile. If it over-proofs, gently reshape and let it rise again for a shorter second rise.
How do I get that crisp, crackly crust at home?
Steam is the secret. Use the preheated empty pan method (add hot water right when the bread goes in), and bake until deeply golden. If your crust softens after cooling, reheat the loaf at 375°F for 8–10 minutes to bring back the crunch.
Can I make the dough ahead and bake later?
Yes. After the first rise, shape the loaves, cover tightly, and refrigerate up to 12–18 hours. Let them sit at room temp 30–60 minutes while the oven preheats, then score and bake. Cold dough often scores cleaner and can give you great oven spring.