French bread feels fancy, but it’s honestly one of the most beginner-friendly breads you can make once you know what to look for. The vibe: crispy crust, soft chewy center, and that bakery smell that makes everyone suddenly “just checking the kitchen.”
This recipe is designed for first-timers, plus it calls out the most common French bread mistakes (because yes, we’ve all made at least three of them) and exactly how to fix them.
Why You’ll Love This
It’s straightforward, uses simple pantry ingredients, and teaches you how to get that classic crisp crust without complicated tools—just smart technique and a couple of easy fixes if things go sideways.
Ingredients
- 3 1/2 cups (420g) all-purpose flour (plus a little extra for dusting)
- 2 1/4 tsp (1 packet) active dry yeast
- 1 1/2 tsp fine salt
- 1 1/4 cups (300g) warm water (about 105–110°F)
- 1 tsp sugar or honey (helps yeast get going; optional but beginner-friendly)
- 1 tbsp olive oil (optional for a slightly softer crumb)
How to Make It
- Wake up the yeast: In a large bowl, stir warm water with sugar/honey. Sprinkle yeast on top and 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 for best results.
- Mix the dough: Add flour and salt (and olive oil if using). Stir until a shaggy dough forms, then use your hands to bring it together.
- Knead: Knead on a lightly floured counter for 8–10 minutes until smooth and elastic. The dough should be slightly tacky but not gluey. If it’s sticking to everything, add flour 1 tablespoon at a time.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. If your kitchen is cold, give it more time—rising is about dough behavior, not the clock.
- Shape the loaf: Gently deflate dough and shape into a long loaf (about 12–14 inches). Place on a parchment-lined baking sheet or in a baguette pan seam-side down. Cover and rest 30–45 minutes until puffy.
- Preheat + set up steam: Preheat oven to 450°F. Place an empty metal pan on the bottom rack while the oven heats. Steam helps you get that crackly crust.
- Score: Use a sharp knife or lame to make 3–5 diagonal slashes across the top, about 1/4-inch deep. This controls where the bread expands (and prevents weird blowouts).
- Bake with steam: Right after you put the bread in the oven, carefully pour 1 cup hot water into the preheated empty pan and close the door quickly. Bake 20–25 minutes until deep golden brown.
- Cool (don’t skip): Transfer to a rack and cool at least 30 minutes before slicing. Cutting too early is a top-tier way to end up with gummy bread.
Tips for the Best Results
- Mistake: Dense loaf. Fix: your dough likely didn’t rise enough or you used too much flour. Let it rise until doubled (even if it takes longer) and add flour slowly during kneading.
- Mistake: Bread spreads flat. Fix: the dough may be over-proofed or under-shaped. Shape with a little surface tension by rolling and tucking the seam underneath, and don’t let the second rise go past “puffy.”
- Mistake: Pale, soft crust. Fix: you need more heat and steam. Bake at 450°F and use the steam-pan trick. Also, bake until truly golden—not “lightly tan.”
- Mistake: Crust too hard/thick. Fix: your oven may run hot or you baked too long. Try 425°F next time, and check at 18–20 minutes. Brushing the warm loaf with a tiny bit of butter also softens the crust.
- Mistake: Gummy inside. Fix: it’s underbaked or sliced too soon. Aim for an internal temp around 200–205°F if you have a thermometer, and cool fully before cutting.
- Mistake: Yeast didn’t activate. Fix: water temp matters. Use warm (not hot) water. If your yeast is older, store it in the freezer and replace if it won’t foam.
- Quick skill upgrade: If you can, weigh your flour. Too much flour is the #1 silent bread saboteur.
Variations
- Chewy baguette-style: Skip olive oil for a more classic, chewy crumb.
- Garlic herb French bread: Brush warm bread with melted butter + garlic powder + dried Italian herbs.
- Sesame or everything topping: Brush the shaped loaf lightly with water, then sprinkle seeds before baking.
- Whole wheat blend: Replace 1 cup of all-purpose flour with whole wheat flour (add 1–2 extra tablespoons water if the dough feels tight).
- Mini loaves: Divide dough into 2 smaller loaves; start checking for doneness around 16–18 minutes.
Storage & Reheating
Store cooled bread at room temp in a paper bag or loosely wrapped for up to 2 days (plastic can soften the crust). 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 8–12 minutes (spritz lightly with water first for extra crust revival).
FAQ
Why didn’t my French bread rise?
Most often it’s inactive yeast or a too-cold environment. Make sure your yeast foams in warm water (105–110°F). If your kitchen is chilly, let the dough rise in the oven with the light on (oven off) until doubled.
How do I know if I over-proofed the dough?
If the dough gets very jiggly, looks overly inflated, and collapses when you score or move it, it’s probably over-proofed. Next time shorten the second rise. If it happens, reshape gently, rest 15 minutes, and bake—still tasty, just a bit less tall.
What’s the best way to get a crispy crust at home?
High heat + steam. Preheat to 450°F, score the loaf, and add steam by pouring hot water into a preheated metal pan on the bottom rack. Also, bake until deep golden brown; color equals flavor and crunch.
Can I make this dough ahead of time?
Yes. After the first rise, gently deflate, cover tightly, and refrigerate up to 24 hours. Let it come to room temp for 30–60 minutes, shape, proof, then bake. Cold fermentation also boosts flavor.
Why did my loaf split on the side instead of along the top?
That’s usually from not scoring deep enough, scoring at the wrong angle, or under-proofing. Make 3–5 slashes about 1/4-inch deep with a sharp blade, and let the dough get puffy before baking so it expands where you tell it to.