French bread feels fancy, but it’s honestly one of the best “first real bread” projects. You get that crisp crust, soft chewy inside, and major bakery vibes—without needing a sourdough starter or specialty gear.
This beginner French bread recipe is built to be forgiving, plus it calls out the most common mistakes (and how to fix them) so you don’t have to learn the hard way.
Why You’ll Love This
It’s simple ingredients, straightforward timing, and a reliable method that still delivers a crackly crust and airy crumb—plus you’ll know exactly what to do when something looks “off” during mixing, rising, or baking.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, see Tips)
- 1 1/2 teaspoons (6g) fine salt
- 2 1/4 teaspoons (7g) instant or active dry yeast (1 packet)
- 1 1/4 cups (300g) warm water (about 105–110°F / 40–43°C)
- 1 teaspoon sugar or honey (optional, helps yeast get going)
- 1 tablespoon olive oil (optional, makes shaping easier; still “French bread-ish”)
- 1 tablespoon cornmeal or semolina, for the pan (optional)
- 1 egg + 1 tablespoon water for egg wash (optional, for shine)
How to Make It
-
Wake up the yeast (optional but confidence-boosting).
In a large bowl, stir warm water with sugar/honey. Sprinkle yeast on top and wait 5–10 minutes until foamy. (If using instant yeast, you can skip this and mix it in with the flour.) -
Mix the dough.
Add flour and salt (and olive oil if using). Stir until a shaggy dough forms and no dry flour remains. If it looks very dry and crumbly, add 1–2 teaspoons water at a time. -
Knead.
Knead 8–10 minutes by hand on a lightly floured counter (or 6–8 minutes with a mixer + dough hook). The dough should be smooth, elastic, and slightly tacky. If it’s sticking like glue, dust with a little flour; if it’s stiff, add a teaspoon of water. -
First rise.
Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. Warmer room = faster rise. -
Shape.
Gently punch down, then shape into 1 large loaf or 2 smaller loaves: press into a rectangle, roll up tightly, pinch the seam, and tuck ends under. Place seam-side down on a parchment-lined baking sheet (sprinkle with cornmeal/semolina if you like). -
Second rise.
Cover and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 450°F (232°C). Place an empty metal pan on the bottom rack to preheat too (for steam). -
Score + steam.
Make 3–4 diagonal slashes with a sharp knife or razor. Brush with egg wash if using. Carefully pour 1 cup hot water into the empty hot pan to create steam, then close the oven door quickly. -
Bake.
Bake 20–28 minutes (smaller loaves cook faster) until deep golden brown and it sounds hollow when tapped. If you have a thermometer, aim for about 200–205°F (93–96°C) in the center. -
Cool (yes, really).
Cool on a rack at least 30 minutes before slicing so the inside sets and doesn’t go gummy.
Tips for the Best Results
- Common mistake: dough won’t rise. Fix: check yeast freshness; make sure water isn’t too hot (kills yeast) or too cool (slow). Give it more time in a warmer spot (oven off, light on).
- Common mistake: loaf spreads flat. Fix: dough may be too wet or under-shaped. Add a small dusting of flour next time and roll tighter, pinching the seam firmly. Also don’t over-proof; bake when puffy, not fragile.
- Common mistake: dense/heavy bread. Fix: you likely added too much flour or didn’t knead enough. Dough should feel soft and elastic. Measure flour by spoon-and-level if you’re using cups.
- Common mistake: pale, soft crust. Fix: bake hotter and use steam. Preheat fully (at least 20 minutes). Skip opening the oven early. Egg wash adds color, but steam adds crunch.
- Common mistake: crust too hard/thick. Fix: reduce bake time slightly or tent with foil for the last 8–10 minutes. Let it cool uncovered so it stays crisp, not leathery.
- Use all-purpose flour if needed. Bread flour gives more chew, but AP works. Expect slightly less rise; keep kneading until smooth.
- Score with confidence. Shallow, hesitant cuts can seal up. Aim for about 1/4-inch deep slashes.
Variations
- Two mini loaves: Divide dough in half after the first rise for quicker baking and easier slicing.
- Garlic herb loaf: Mix 1–2 teaspoons dried Italian herbs into the flour; brush baked loaf with melted butter + garlic.
- Sesame or everything topping: Brush with egg wash, sprinkle seeds or seasoning before baking.
- Whole wheat blend: Replace up to 1 cup flour with whole wheat flour; add 1–2 extra tablespoons water as needed.
- Extra-crusty “artisan” vibe: Skip the oil, use steam, and bake until a shade darker than you think.
Storage & Reheating
Store cooled bread at room temp in a paper bag or loosely wrapped for up to 2 days (tight plastic softens the crust). For longer storage, freeze sliced bread in a zip-top bag up to 2 months. Re-crisp in a 375°F (190°C) oven for 8–12 minutes (straight from frozen is fine—just add a few minutes).
FAQ
Why is my French bread dense even though it rose?
Usually it’s too much flour or not enough kneading. If the dough felt stiff, it couldn’t expand well in the oven. Next time, add flour slowly, stop when the dough is slightly tacky, and knead until it passes the “windowpane” test (it stretches thin without tearing right away).
What if I only have active dry yeast?
You can use it 1:1. For best results, proof it in warm water with the sugar/honey for 5–10 minutes until foamy, then proceed. Active dry may take a little longer to rise, so watch the dough, not the clock.
How do I know when the second rise is done (so I don’t over-proof)?
Look for a noticeably puffy loaf that springs back slowly when gently pressed with a fingertip. If it collapses or feels fragile and wobbly, it likely went too far—bake immediately to salvage the shape.
Do I really need steam? What’s the easiest way?
Steam helps the loaf expand before the crust sets, which makes a better rise and a crispier crust. The easiest method is preheating an empty metal pan on the bottom rack and carefully adding hot water right after the bread goes in. Close the door quickly to trap the steam.
Why did my loaf crack on the side instead of at the score marks?
That usually means the scoring wasn