If you’ve ever tried making French bread and ended up with a loaf that’s more “doorstop chic” than “bakery fresh,” you’re not alone. French bread is simple on paper, but beginners tend to run into the same handful of issues: dense crumb, pale crust, weird shaping, or bread that goes stale in five minutes.
This beginner French bread recipe is designed to be approachable, forgiving, and actually fun. Plus, you’ll get the most common mistakes (and exactly how to fix them) so you can bake with confidence.
Why You’ll Love This
It’s a classic, no-fuss French bread with a crisp crust and soft, chewy inside—and the steps are written for real life (aka, no professional-bakery drama), with built-in tips to avoid the usual beginner pitfalls.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour; see tips)
- 1 1/2 teaspoons fine sea salt
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/4 cups (300ml) warm water (about 105–110°F)
- 1 teaspoon granulated sugar or honey (helps yeast get going)
- 1 tablespoon olive oil (optional, for slightly softer crumb)
- 1 egg + 1 tablespoon water (optional egg wash for shine)
How to Make It
- Activate the yeast: In a large bowl, stir warm water and sugar. Sprinkle yeast on top and let it sit 5–10 minutes until foamy. If it doesn’t foam, your water was too hot/cold or the yeast is old—start over for best results.
- Mix the dough: Add flour and salt (keep salt from direct contact with yeast at first), plus olive oil if using. Stir until a shaggy dough forms, then knead by hand 8–10 minutes (or in a stand mixer 6–8 minutes) until smooth and elastic. If it’s very sticky, add flour 1 tablespoon at a time.
- First rise: Place dough in a lightly oiled bowl, cover, and rise 60–90 minutes until doubled. If your kitchen is cold, place it in the oven (off) with the light on.
- Shape: Turn dough onto a lightly floured surface. Press gently into a rectangle, then roll up tightly into a log, sealing the seam. Taper the ends slightly for that classic shape. Place seam-side down on a parchment-lined baking sheet.
- Second rise: Cover loosely and let rise 30–45 minutes until puffy (not necessarily doubled). Meanwhile, preheat oven to 450°F and place an empty metal pan on the lower rack for steam.
- Score + steam: Make 3–4 diagonal slashes with a sharp knife or lame (about 1/4 inch deep). Optional: brush with egg wash for shine. Carefully pour 1 cup hot water into the preheated empty pan to create steam, then quickly close the oven.
- Bake: Bake 20–25 minutes until deep golden brown. The loaf should sound hollow when tapped, or read about 200–205°F internal temp.
- Cool: Cool on a rack at least 30 minutes before slicing. Cutting too soon is the #1 way to accidentally create a gummy center.
Tips for the Best Results
- Mistake: dense bread. Fix: don’t rush the rise. Dough should visibly double on the first rise. Also knead until it passes the “windowpane” test (stretch a small piece thin without tearing).
- Mistake: pale, soft crust. Fix: use steam (the hot-water-in-pan trick) and bake until properly browned. Underbaking = sad crust.
- Mistake: loaf spreads flat. Fix: shape tighter. When you roll into a log, pull the dough snug and seal the seam firmly. Also avoid over-proofing in the second rise.
- Mistake: blowouts on the side. Fix: score deeper and confidently. The slashes control where the bread expands.
- Mistake: gummy interior. Fix: cool fully before slicing, and confirm doneness with a thermometer if you’re unsure.
- Flour note: Bread flour gives a chewier crumb and better structure, but all-purpose works. If using all-purpose, hold back a couple tablespoons of water and add only if needed.
Variations
- Garlic herb loaf: Mix 1 teaspoon garlic powder and 1–2 teaspoons dried Italian herbs into the flour.
- Sesame crust: Brush with egg wash, then sprinkle with sesame seeds before baking.
- Whole wheat blend: Swap in up to 1 cup whole wheat flour. Add 1–2 extra tablespoons water if dough feels dry.
- Mini baguettes: Divide dough into 2–3 smaller logs and reduce bake time to 14–18 minutes.
Storage & Reheating
Store French bread loosely wrapped in a clean towel or paper bag at room temp for up to 2 days (plastic makes the crust soft). To refresh, sprinkle the crust lightly with water and bake at 375°F for 8–10 minutes. For longer storage, slice and freeze in a zip-top bag up to 2 months.
FAQ
Why didn’t my yeast foam?
Most often the water was too hot (it can kill yeast) or too cool (it won’t wake up). Aim for 105–110°F. Also check the expiration date—old yeast is a common beginner issue.
My dough is super sticky—did I mess up?
Probably not. French bread dough should be slightly tacky, not dry. Add flour 1 tablespoon at a time only if it’s sticking heavily to your hands and the bowl after a few minutes of kneading. Too much flour is a fast track to dense bread.
How do I know if I over-proofed the second rise?
If the loaf looks very bubbly, fragile, and deflates when you score it, it likely went too far. Next time, stop the second rise when it’s puffy and slowly springs back when gently pressed. If it springs back instantly, it needs more time.
Do I really need steam in the oven?
It’s not mandatory, but it’s the easiest way to get a crisp, crackly crust at home. Steam keeps the crust flexible early in baking, letting the loaf expand, then it dries into that classic French bread crunch.
Why did my loaf tear on the sides instead of along the top scores?
Your scores were likely too shallow or the blade wasn’t sharp, so the dough “found” a weak spot to expand. Make 3–4 slashes about 1/4 inch deep with a sharp knife or lame, and score right before baking.