Homemade French bread sounds fancy, but it’s actually one of the most beginner-friendly breads you can make—if you know what to watch for. This recipe gives you a classic crusty loaf with a soft, chewy center, plus the real-life fixes for the most common “why did my bread do that?” moments.
If you’ve ever ended up with a brick, a pancake loaf, or bread that tastes like flour and regret, you’re in the right place. Let’s make bakery-style French bread at home, minus the stress.
Why You’ll Love This
This beginner French bread recipe is simple, affordable, and forgiving, with clear timing cues and troubleshooting built in—so you’ll know what to do even if your dough is being a little dramatic.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
- 1 1/2 cups (360g) warm water (about 105–110°F)
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tsp granulated sugar
- 2 tsp fine salt
- 1 tbsp olive oil (optional, for slightly softer crumb)
- 1 egg + 1 tbsp water (optional, for egg wash shine)
How to Make It
- Wake up the yeast. In a large bowl, stir warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, your water may be too hot/cold or the yeast is old—start over before you waste flour.
- Mix the dough. Add 2 cups of flour and the salt (and olive oil if using). Stir until a shaggy dough forms, then add the remaining flour 1/2 cup at a time until it pulls away from the bowl. It should feel slightly tacky, not sticky like glue.
- Knead until smooth. Knead on a lightly floured surface 8–10 minutes (or 6–8 minutes with a stand mixer on low). The dough should become smooth and elastic. If it keeps tearing, it likely needs more kneading (gluten isn’t developed yet).
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. If your kitchen is cold, set the bowl in an oven that’s off with the light on.
- Shape the loaf. Punch down gently, then shape into a 14–16 inch log. Pinch the seam closed and place seam-side down on a parchment-lined baking sheet. Cover and let rise 30–45 minutes until puffy (it won’t always fully double here).
- Preheat and prep for crust. Preheat oven to 450°F. Place an empty metal pan on the bottom rack to heat. This is your steam pan for that classic French bread crust.
- Score and bake. Cut 3–4 diagonal slashes on top with a sharp knife or razor. Optional: brush with egg wash for shine. Pour 1 cup of hot water into the preheated pan (carefully—steam!) and immediately bake bread 20–25 minutes until deep golden brown.
- Cool (yes, really). Cool on a rack at least 30 minutes before slicing. Cutting too early can make the inside gummy because the steam hasn’t finished setting the crumb.
Tips for the Best Results
- Mistake: Dough didn’t rise. Fix: Check yeast freshness and water temp (105–110°F). Also, don’t let salt sit directly on the yeast when mixing—stir salt into flour first if you’re worried.
- Mistake: Bread is dense/heavy. Fix: You likely added too much flour or under-kneaded. Next time, stop adding flour when dough is slightly tacky, and knead until it passes the “stretch test” (it stretches without tearing right away).
- Mistake: Loaf spread out flat. Fix: Dough may be over-proofed or shaped too loosely. Shape with gentle tension (roll and tighten the surface), and bake when the loaf looks puffy but still springs back slowly when poked.
- Mistake: Crust is pale and soft. Fix: Bake hotter (450°F) and use steam. Also, don’t overcrowd the oven with multiple pans that block heat circulation.
- Mistake: Crust is too hard. Fix: Reduce bake time by a couple minutes or tent loosely with foil for the last 5 minutes. Skipping egg wash can also soften the crust vibe.
- Use a thermometer. The loaf is done around 200–205°F in the center if you want a no-guessing method.
Variations
- Garlic butter finish: Brush warm bread with melted butter mixed with garlic powder and a pinch of salt.
- Herb loaf: Add 1–2 tsp Italian seasoning or dried rosemary to the flour.
- Seeded top: Brush with egg wash, then sprinkle sesame or poppy seeds before baking.
- Mini baguette vibes: Divide dough into 2 smaller loaves and bake 16–20 minutes.
- Softer sandwich loaf: Keep the olive oil, brush with butter after baking, and skip the steam pan.
Storage & Reheating
Store French bread loosely wrapped at room temp for up to 2 days (a paper bag or bread box is ideal). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or refresh a whole loaf at 350°F for 8–10 minutes to bring back the crust.
FAQ
Why didn’t my yeast get foamy?
Most often it’s water temperature (too hot kills yeast; too cool doesn’t activate it) or expired yeast. Aim for 105–110°F and use a fresh packet/jar. If it’s not foamy after 10 minutes, restart—your bread won’t rise properly.
My dough is super sticky. Should I keep adding flour?
Add flour gradually, but don’t chase a totally dry dough. Slight tackiness is good. If it’s sticking to everything, add 1 tablespoon flour at a time while kneading until it’s workable, then keep kneading—kneading alone often fixes “sticky” as gluten develops.
How do I know when the dough is done rising?
Look for “doubled in size” and a puffy feel. For a quick check, press a floured finger into the dough: if the indentation slowly fills in, it’s ready. If it snaps back fast, it needs more time; if it collapses, it’s likely over-proofed.
Do I have to use steam in the oven?
No, but steam helps you get that crisp French bread crust and better oven spring (the loaf rises more in the first minutes of baking). The hot-water-in-a-preheated-pan method is the easiest at home—just be careful with the steam when you open the oven.
Why is my bread gummy inside even though it looks baked?
The two biggest reasons are underbaking and slicing too soon. Bake until deep golden and ideally 200–205°F inside, then cool at least 30 minutes. If it still seems gummy, your oven may run cool—add 3–5 minutes next time.