You don’t need a stand mixer, a baking stone, or a steamy professional oven to make legit French bread at home. This recipe is for the “I have a bowl, a spoon, and ambition” crowd—and it still delivers that crackly crust and soft, fluffy inside.
We’re going classic: simple ingredients, a straightforward method, and a couple smart tricks (hello, steam pan) to get bakery vibes with regular kitchen gear.
Why You’ll Love This
It’s the kind of bread that makes a random Tuesday feel fancy: crispy, golden crust; airy interior; and a dough that’s forgiving enough for real life—no fancy equipment, no complicated shaping, just great results.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour; see tips)
- 1 1/2 cups (360g) warm water (about 105–110°F / 40–43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast (or instant yeast)
- 2 teaspoons fine salt
- 1 teaspoon sugar (optional, helps yeast get going)
- 1 tablespoon olive oil (optional, for slightly softer crumb)
- 1 tablespoon cornmeal or flour, for dusting the pan (optional)
- 1 egg + 1 tablespoon water, beaten (optional for shiny crust)
How to Make It
- Wake up the yeast. In a large bowl, whisk warm water with yeast and sugar (if using). Let sit 5–10 minutes until foamy. (If using instant yeast, you can skip the waiting and mix it straight in, but foam is a nice confidence boost.)
- Mix the dough. Add flour and salt (and olive oil if using). Stir with a sturdy spoon until a shaggy dough forms and there’s no dry flour left. It’ll look messy. That’s normal.
- Knead without a mixer. Turn dough onto a lightly floured counter and knead 8–10 minutes until smooth and elastic. If it’s super sticky, add flour 1 tablespoon at a time—go slow so the bread stays fluffy, not dense.
- First rise. Place dough in a lightly oiled bowl, cover (towel or plastic wrap), and let rise 60–90 minutes, until doubled. If your kitchen is cool, give it a little extra time.
- Shape into loaves. Punch down gently, then divide into 2 equal pieces. Flatten each into a rectangle, roll up tightly into a log, and pinch seams closed. Place seam-side down on a baking sheet lined with parchment. Dust with cornmeal or flour if you want that classic bakery look.
- Second rise + preheat. Cover and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 450°F (232°C). Place an empty metal pan (like a small roasting pan or rimmed baking sheet) on the lower rack to heat up for steam.
- Slash and (optional) glaze. Use a sharp knife or razor to make 3–4 diagonal slashes on each loaf. Brush with egg wash for shine, or skip for a more rustic crust.
- Bake with steam. Put bread in the oven. Carefully pour 1 cup hot water into the preheated lower pan (it will steam fast). Bake 20–25 minutes until deeply golden and crisp, and the loaves sound hollow when tapped. Cool at least 20 minutes before slicing (hard, but worth it).
Tips for the Best Results
- Flour choice: Bread flour gives a chewier, airier crumb. All-purpose works too—your loaf may be slightly less lofty but still delicious.
- Don’t over-flour. A slightly tacky dough bakes up lighter. Add extra flour only as needed to keep it kneadable.
- Make steam happen. That hot water + preheated pan trick is the no-fancy-equipment secret to a crispier crust.
- Slash with confidence. Shallow, quick cuts help control where the bread expands so it doesn’t burst on the sides.
- Use a thermometer if you have one. Bread is done around 200–205°F (93–96°C) internal temp.
- Let it cool. Slicing too soon compresses the crumb and can make it feel gummy. Give it time to set.
Variations
- Single large loaf: Don’t divide the dough. Shape one long loaf and bake 25–30 minutes, checking for a deep golden crust.
- Garlic-herb French bread: Mix 1–2 teaspoons dried Italian herbs into the flour. After baking, brush with melted butter + garlic.
- Seeded crust: Brush with egg wash, then sprinkle sesame or poppy seeds before baking.
- Whole wheat blend: Swap in up to 1 cup whole wheat flour. Add 1–2 tablespoons extra water if the dough feels dry.
- Extra-crusty: Skip the oil and egg wash, and bake 2–3 minutes longer for maximum crunch.
Storage & Reheating
French bread is best the day it’s baked. Store cooled bread loosely wrapped in paper or in a bread bag at room temp for up to 2 days (plastic can soften the crust). To revive, spritz lightly with water and warm in a 350°F (175°C) oven for 8–12 minutes until crisp again.
FAQ
Can I make this French bread recipe without a Dutch oven or baking stone?
Yes—this recipe is built for that. Use a regular baking sheet and create steam by preheating an empty metal pan on the lower rack, then adding hot water when the bread goes in. That steam helps set a crispy crust without special equipment.
Why didn’t my crust get crispy?
The big three culprits: not enough steam, oven not hot enough, or storing the bread in plastic while warm. Make sure the oven is fully preheated to 450°F, add the hot water for steam, and cool the loaves completely on a rack. If it still needs help, re-crisp in the oven for a few minutes before serving.
My bread is dense instead of fluffy—what happened?
Usually it’s one of these: the yeast wasn’t active, the dough didn’t rise long enough, or too much flour was added during kneading. Aim for a dough that’s soft and slightly tacky, and let it rise until doubled (time is a guideline; volume is the real test).
Can I use instant yeast instead of active dry?
Totally. Use the same amount. With instant yeast, you can mix it right into the flour and add warm water, but you still want the dough to rise until doubled for the fluffiest interior.
How do I freeze French bread and keep it tasting fresh?
Let the bread cool completely, then wrap tightly in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw at room temp, then reheat at 350°F for 10–15 minutes (spritz with a little water first) to bring back that crispy crust.