If you’ve ever pulled a “French bread” loaf out of the oven and thought, “Why is it both pale and oddly dense?” welcome. This beginner French bread recipe is designed to be simple, reliable, and actually doable on a normal day.
And because bread has a talent for being dramatic, we’re also covering the most common mistakes (and exactly how to fix them) so you can go from “it’s… bread-ish” to “wait, I made this?”
Why You’ll Love This
This recipe gives you a classic, crisp crust with a soft, fluffy interior using basic pantry ingredients—plus it’s built for beginners, with troubleshooting tips that prevent the usual first-loaf chaos.
Ingredients
- 3 1/2 cups (420g) all-purpose flour (spooned and leveled, plus extra for dusting)
- 1 1/4 cups (300g) warm water (about 105–110°F / 40–43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons granulated sugar (helps the yeast get going)
- 1 1/2 teaspoons fine salt
- 1 tablespoon olive oil (for the bowl; optional but helpful)
- 1 egg, beaten with 1 tablespoon water (optional egg wash for shine)
How to Make It
- Bloom the yeast: In a large bowl, stir warm water and sugar. Sprinkle yeast on top and let sit 5–10 minutes until foamy. If it doesn’t foam, see the FAQ—your yeast might be inactive or the water may be too hot/cold.
- Mix the dough: Add salt and 3 cups of the flour. Stir until a shaggy dough forms. Add the remaining 1/2 cup flour gradually as needed until the dough is soft and slightly tacky, not wet.
- Knead: Knead by hand on a lightly floured surface for 8–10 minutes (or 6–8 minutes in a stand mixer with a dough hook). The dough should become smooth and elastic and spring back when lightly poked.
- First rise: Lightly oil the bowl (optional), place dough inside, cover, and let rise 60–90 minutes in a warm spot until doubled. If your kitchen is cool, this may take longer—time is not the boss, the dough is.
- Shape: Punch down gently, then divide into 2 equal pieces. Pat each into a rectangle, roll up tightly into a log, and pinch the seam closed. Place seam-side down on a parchment-lined baking sheet.
- Second rise: Cover loosely and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 425°F (220°C). Place an empty metal pan on the lowest rack (for steam).
- Score + steam: Use a sharp knife or razor to make 3–4 diagonal slashes on each loaf. Brush with egg wash if using. Pour 1 cup hot water into the preheated empty pan to create steam (carefully—stand back).
- Bake: Bake 20–25 minutes until deep golden brown. The loaves should sound hollow when tapped on the bottom and read about 200–205°F (93–96°C) internally.
- Cool: Cool on a wire rack for at least 30 minutes before slicing. Cutting too early can make the inside gummy, even if it looks fully baked.
Tips for the Best Results
- Measure flour the calm way: Spoon into the measuring cup and level. Scooping packs flour and can make your dough dry (aka dense loaf energy).
- Don’t kill the yeast: Warm water should feel like a comfortable bath, not hot tea. Too hot = dead yeast; too cool = slow rise.
- Tackiness is good: If the dough is slightly tacky, you’re on track. If it’s stiff and dry, your bread will likely be tight-crumbed.
- Knead until elastic: Under-kneaded dough tears and bakes up heavy. Look for smooth dough that stretches without ripping right away.
- Steam = crust upgrade: The hot water in the pan helps create that classic French bread crust and better oven spring.
- Score with confidence: Shallow or hesitant scoring can cause blowouts on the sides. Aim for about 1/4 inch deep slashes.
- Watch the second rise: Over-proofed dough can collapse or bake flat; under-proofed can split and stay dense. It should look puffy and hold a gentle finger dent.
Variations
- Chewy crust version: Skip egg wash and bake with steam as written; cool completely for the crunchiest crust.
- Soft sandwich loaves: Brush warm loaves with melted butter and cover loosely with a clean towel while cooling for a softer crust.
- Garlic herb French bread: Mix 1–2 teaspoons Italian seasoning into the flour, then brush baked loaves with garlic butter.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup all-purpose flour. Add 1–2 tablespoons extra water if dough feels dry.
- Sesame or everything topping: Brush with egg wash and sprinkle seeds on top before baking.
Storage & Reheating
Store French bread at room temperature 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 at 350°F (175°C) for 8–12 minutes (or toast slices) to bring back that fresh-baked vibe.
FAQ
Why didn’t my yeast foam?
Most often: the water was too hot (killed it), too cool (it stayed sleepy), or the yeast is old. Use water around 105–110°F and yeast that’s within date. If it still won’t foam after 10 minutes, start over—better to reset than bake a brick.
My bread is dense. What did I do wrong?
Dense loaves usually come from too much flour, under-kneading, or not enough rise time. Next time, add flour gradually and stop when the dough is soft and slightly tacky, knead until elastic, and let the dough fully double on the first rise.
My loaves split on the sides instead of along the slashes.
This happens when the loaf can’t expand where it’s supposed to. Fix it by scoring deeper (about 1/4 inch), making sure the dough has proofed until puffy, and baking with steam so the crust doesn’t set too fast.
Why is my crust pale and not crunchy?
Pale crust usually means the oven wasn’t hot enough, there wasn’t enough steam, or the loaf was underbaked. Preheat fully to 425°F, use the steam-pan method, and bake until the loaf is deeply golden (or 200–205°F inside). For extra color, use egg wash.
Can I make this dough ahead of time?
Yes. After kneading, cover and refrigerate the dough for 8–24 hours for a slower rise and more flavor. Let it sit at room temp for 45–60 minutes before shaping, then proceed with the second rise and baking. You may need a little extra time for the dough to puff up.