If you’ve ever wanted that bakery-style French bread vibe—crispy crust, fluffy inside—but didn’t want to buy a stand mixer, pizza stone, or Dutch oven, this one’s for you. This is a straightforward, no-fancy-equipment French bread recipe you can make with a bowl, a spoon, and a baking sheet.
The key is a simple dough, a little patience while it rises, and one tiny trick that makes all the difference: steam in the oven. That’s how you get that crackly, golden crust without any special gear.
Why You’ll Love This
It’s beginner-friendly, budget-friendly, and gives you a legit crisp crust with a soft, airy center—perfect for soups, sandwiches, garlic bread, or tearing off warm pieces straight from the loaf (no judgment).
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
- 1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons granulated sugar (helps wake up the yeast)
- 2 teaspoons fine salt
- 1 tablespoon olive oil or neutral oil (for the bowl; optional but helpful)
- 1 egg, beaten with 1 tablespoon water (optional egg wash for shine)
How to Make It
- Activate the yeast. In a large mixing bowl, stir warm water, sugar, and yeast. Let sit 5–10 minutes until foamy on top. If it doesn’t foam, your yeast may be old or the water may have been too hot/cool.
- Mix the dough. Add flour and salt to the bowl. Stir with a sturdy spoon until a shaggy dough forms. If it looks super wet, add 1–2 tablespoons flour; if it looks dry with lots of loose flour, add 1–2 teaspoons water.
- Knead (by hand, no stress). Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. It should feel slightly tacky but not messy. If it sticks a lot, dust with a little flour as you go.
- First rise. Lightly oil the bowl (or just use a clean bowl) and place dough inside. Cover with a towel and let rise 60–90 minutes, until doubled in size.
- Shape into loaves. Punch down the dough gently. Divide into 2 equal pieces. Flatten each into a rectangle, then roll up tightly from the short end into a log. Pinch the seam closed and tuck the ends under slightly for a neat loaf shape.
- Second rise. Place the logs seam-side down on a parchment-lined baking sheet (or lightly greased sheet). Cover and rise 30–45 minutes, until puffy and noticeably larger.
- Preheat and prep steam. Preheat oven to 425°F (220°C). Put an empty metal baking pan (like a roasting pan or sturdy sheet pan) on the bottom rack while the oven heats.
- Score, steam, and bake. Right before baking, use a sharp knife to make 3–4 diagonal slashes across each loaf. Brush with egg wash if using. Place bread in the oven, then carefully pour 1 cup hot water into the preheated empty pan to create steam. Bake 20–25 minutes until deep golden brown and the loaves sound hollow when tapped.
- Cool (the hard part). Let loaves cool on a rack at least 20 minutes before slicing so the inside sets up fluffy, not gummy.
Tips for the Best Results
- Use warm (not hot) water. Too hot can weaken or kill yeast. Aim for “warm bath water” vibes.
- Don’t over-flour the dough. A slightly tacky dough bakes up lighter and fluffier.
- Tight shaping = better rise. Rolling the dough into a firm log helps it rise up instead of spreading out.
- Steam makes the crust. That pan of hot water helps the crust develop that crispy, bakery-style finish.
- Score with confidence. Shallow but clear slashes control where the bread expands and keep it from tearing randomly.
- Cool before slicing. Cutting too soon can compress the crumb and make it feel doughy.
Variations
- Garlic butter loaf: Brush warm baked bread with melted butter mixed with garlic powder and a pinch of salt.
- Herb French bread: Knead 1–2 teaspoons dried Italian seasoning into the dough (or 1 tablespoon fresh herbs).
- Whole wheat blend: Swap in up to 1 cup whole wheat flour. Add 1 extra tablespoon water if needed.
- Seeded crust: Brush with egg wash, then sprinkle sesame or poppy seeds on top before baking.
- Chewy baguette vibe: Shape into 3 thinner loaves and bake a few minutes less, watching for deep golden color.
Storage & Reheating
Store cooled bread at room temp in a paper bag or loosely wrapped in a clean towel for up to 2 days (this keeps the crust from going soft). For longer storage, freeze sliced or whole loaves in a freezer bag for up to 2 months. Reheat at 350°F (175°C) for 8–12 minutes (whole) or toast slices until warm and crisp.
FAQ
Do I need a stand mixer to make French bread?
Nope. This recipe is designed for hand-mixing and hand-kneading. A bowl, spoon, and a little countertop kneading time are all you need to get a smooth, elastic dough.
How do I get a crispy crust without a Dutch oven or pizza stone?
Steam is the trick. Preheat an empty metal pan on the bottom rack, then pour hot water into it right after the bread goes in. That burst of steam helps the crust set up crisp and golden without special equipment.
My bread didn’t rise much—what happened?
Most often it’s yeast issues (expired yeast or water that was too hot), or the dough rose in a chilly spot. Try rising the covered bowl in a turned-off oven with the light on, or near a warm (not hot) area of your kitchen.
Can I make this dough ahead of time?
Yes. After the first rise, punch it down, cover tightly, and refrigerate up to 24 hours. Let it sit at room temp for about 30–45 minutes, then shape, do the second rise, and bake as written.
How do I know when French bread is fully baked?
Look for a deep golden-brown crust and listen for a hollow sound when you tap the bottom of the loaf. If you have a thermometer, the center should be around 200–205°F (93–96°C).