French Bread Recipe Without Fancy Equipment: Crispy Crust, Fluffy Inside

If you’ve been craving that classic bakery vibe—crackly crust, soft cloud-like center—this is the French bread recipe for you. No stand mixer. No bread machine. No pizza stone. Just a bowl, a spoon, and a baking sheet.

This loaf is simple, reliable, and honestly kind of therapeutic. Mix, let it rise, shape it, bake it, and try not to tear into it immediately (good luck).

Why You’ll Love This

It’s a low-effort, high-reward loaf: crisp on the outside, fluffy inside, and totally doable in a regular kitchen. The steam trick gives you that bakery-style crust without any special gear.

Ingredients

3 1/4 cups (390g) all-purpose flour, plus more for dusting
1 1/2 teaspoons fine salt
2 1/4 teaspoons (1 packet) active dry yeast
1 1/4 cups (300ml) warm water (about 105–110°F / warm to the touch, not hot)
1 teaspoon granulated sugar or honey (helps the yeast get going)
1 tablespoon olive oil (optional, for a slightly softer crumb)

How to Make It

Wake up the yeast. In a large bowl, stir warm water and sugar (or honey) together. Sprinkle in the yeast and let it sit 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the water was too hot/cold.
Make the dough. Add flour and salt (and olive oil if using). Stir with a spoon until a shaggy dough forms, then use your hands to bring it together in the bowl. It will look rough at first—normal.
Knead (by hand, no drama). Turn the dough onto a lightly floured counter and knead for 8–10 minutes until smoother and elastic. If it’s sticky, dust with a little flour, but don’t bury it—slightly tacky is fine.
First rise. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise 60–90 minutes until doubled. If your kitchen is cool, give it a cozy spot (like inside an off oven with the light on).
Shape the loaf. Punch down the dough gently. Shape into a long loaf: flatten into a rectangle, roll tightly from the short side, and pinch the seam closed. Tuck ends under slightly for a classic French loaf shape.
Second rise. Place the loaf seam-side down on a parchment-lined baking sheet (or lightly greased sheet). Cover and let rise 30–45 minutes until puffy.
Preheat + steam setup. Preheat oven to 450°F (232°C). Put an empty metal pan (like a small roasting pan or sturdy cake pan) on the bottom rack while the oven heats.
Score and bake. Right before baking, use a sharp knife to cut 3–4 diagonal slashes across the top. Place bread on the middle rack. Carefully pour 1 cup hot water into the empty pan on the bottom rack (it will steam). Bake 22–28 minutes until deep golden brown.
Cool (yes, actually). Transfer to a rack and cool at least 20–30 minutes before slicing. This finishes the crumb so it stays fluffy instead of gummy.

Tips for the Best Results

Measure flour the smart way: spoon into the measuring cup and level off, or use a kitchen scale if you have one (not required, just helpful).
Don’t skip the steam pan: that burst of steam is the secret to a crispy, bakery-style crust.
Score with confidence: shallow cuts won’t open well; aim for about 1/4 inch deep.
Know when it’s done: the loaf should sound hollow when tapped on the bottom, and the crust should be a rich golden brown.
Let it cool: slicing too soon compresses the crumb and traps steam, making it feel dense.
Sticky dough fix: wet your hands lightly while kneading instead of adding lots of extra flour.

Variations

Garlic butter finish: brush warm baked loaf with melted butter + garlic powder + pinch of salt.
Herb loaf: knead in 1–2 teaspoons dried Italian seasoning or rosemary.
Chewy “bistro” vibe: swap 1/2 cup of the flour for bread flour if you have it (still no fancy equipment).
Sesame or everything topping: brush the shaped loaf with water, then sprinkle seeds before the second rise.
Mini loaves: divide dough into two smaller loaves; start checking for doneness around 18–22 minutes.

Storage & Reheating

Store cooled bread loosely wrapped at room temp for up to 2 days (a paper bag or bread box keeps the crust happier than plastic). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or crisp a whole/partial loaf in a 350°F oven for 8–12 minutes.

FAQ

Can I make this French bread recipe without a stand mixer?

Yes—this recipe is designed for hand mixing and kneading. A bowl, spoon, and your hands are all you need. Kneading by hand for about 8–10 minutes builds the structure that gives you a fluffy inside.

How do I get a crispy crust without a pizza stone or Dutch oven?

Steam is the trick. Preheat an empty metal pan on the bottom rack, then carefully pour in hot water when the bread goes in. That steamy oven environment helps the crust form thin, crisp, and crackly.

My bread didn’t rise much—what went wrong?

Most commonly: the yeast was expired, the water was too hot (it can kill yeast), or the room was chilly. Use warm (not hot) water, and let the dough rise somewhere cozy. If needed, extend the rise time until it’s roughly doubled.

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount (2 1/4 teaspoons). You can mix instant yeast directly into the flour and add warm water, but you can still “proof” it first if you want reassurance it’s alive.

Why is my bread dense inside instead of fluffy?

Dense bread usually comes from adding too much flour, under-kneading, or under-proofing. Keep the dough slightly tacky, knead until elastic, and let it rise until puffy (watch the dough, not the clock). Also, let it cool before slicing so the crumb sets properly.