If French bread feels intimidating, you’re not alone. The good news: it’s mostly a rhythm game—mix, rest, shape, rise, bake—plus a couple small details that make all the difference.
This beginner French bread recipe is designed to be simple, forgiving, and actually doable on a regular day. And because things happen (sticky dough, pale crust, dense loaf), you’ll also get the most common mistakes and exactly how to fix them.
Why You’ll Love This
It’s classic French-style bread with a crisp crust and soft, chewy middle—made with basic pantry ingredients, no fancy equipment required, and clear “if this happens, do that” troubleshooting so you can bake with confidence.
Ingredients
- 4 cups (480g) all-purpose flour (spooned and leveled), plus more for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tsp granulated sugar (helps yeast get going)
- 2 tsp fine salt
- 1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
- 1 tbsp olive oil (optional, for slightly softer crumb)
- 1 egg beaten with 1 tbsp water (optional egg wash for shine)
How to Make It
- Activate the yeast: In a large bowl, stir warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. If it doesn’t foam, your water may be too hot/cold or the yeast is expired—start over with fresh yeast.
- Mix the dough: Add 3 1/2 cups flour and the salt (and olive oil if using). Stir until a shaggy dough forms. Add the remaining 1/2 cup flour only if the dough is extremely wet; it should be slightly sticky.
- Knead: Turn onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If it sticks to your hands, dust the counter lightly—avoid adding lots of extra flour (that’s how loaves get dense).
- First rise: Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. If your kitchen is cold, place it in the oven with the light on (oven off).
- Shape: Punch down gently, then divide into 2 pieces. Pat each into a rectangle, roll into a log, and pinch the seam closed. Tuck ends under for a neat loaf.
- Second rise: Place loaves seam-side down on a parchment-lined baking sheet. Cover and rise 30–45 minutes until puffy (not necessarily doubled).
- Score + steam: Heat oven to 425°F (220°C). Use a sharp knife to slash 3–4 diagonal cuts across each loaf. For a crisp crust, place a metal pan on the bottom rack while preheating; when baking, carefully pour 1 cup hot water into the pan to create steam.
- Bake: Bake 22–28 minutes until deep golden brown. If using egg wash, brush on right before baking. The bread should sound hollow when tapped; internal temp should be about 190–200°F (88–93°C).
- Cool: Let cool at least 20 minutes before slicing. Cutting too soon is the #1 way to accidentally “gummy” the inside.
Tips for the Best Results
- Mistake: Dough didn’t rise. Fix: Check water temp (105–110°F). Give it more time in a warm spot. If it truly won’t move, your yeast is likely dead.
- Mistake: Bread is dense. Fix: Don’t over-flour. Knead until elastic (windowpane test: a small piece stretches thin without tearing). Also, let the dough rise until actually doubled.
- Mistake: Loaf spreads flat. Fix: Shape tighter—roll firmly and pinch the seam well. Also, don’t over-proof; if it’s super jiggly and deflates easily, bake sooner.
- Mistake: Pale crust. Fix: Bake hotter/longer, use steam, and consider egg wash. Pale crust often means your oven runs cool—an oven thermometer helps.
- Mistake: Crust is too hard. Fix: Reduce bake time slightly and cool on a rack (not the pan). For softer crust, skip steam and brush with melted butter after baking.
- Mistake: Gummy interior. Fix: Bake to temp and cool longer before slicing. Underbaking + cutting hot bread = sticky crumb.
- Salt matters: Too little = bland; too much can slow yeast. Measure carefully.
- Use parchment: Prevents sticking and makes transferring easier—especially for beginners.
Variations
- Garlic herb: Mix 1 tsp garlic powder + 1 tsp Italian seasoning into the flour. Brush with butter after baking.
- Sesame or everything topping: Brush with egg wash, then sprinkle seeds or seasoning before baking.
- Chewy “deli” style: Swap 1/2 cup flour for bread flour for a slightly chewier bite.
- Mini baguettes: Divide into 4 smaller logs and bake 16–20 minutes.
- Whole wheat boost: Replace 1 cup all-purpose flour with whole wheat flour; add 1–2 tbsp extra water if needed.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (plastic softens the crust). For longer storage, slice and freeze up to 2 months. Reheat slices in a toaster, or re-crisp a whole loaf at 350°F (175°C) for 8–12 minutes.
FAQ
Why didn’t my yeast get foamy?
Most often it’s water temperature: too hot can kill yeast, too cool won’t wake it up. Aim for 105–110°F. If your yeast is old or has been stored open for a long time, it may also be inactive—use a fresh packet.
How sticky should the dough be for French bread?
Slightly sticky is correct. It should pull away from the bowl but still feel tacky to the touch. If you keep adding flour until it’s totally dry, the loaf will likely bake up dense and heavy.
My loaf split on the side—what happened?
That’s usually from not scoring deeply enough (or at all). The bread expands fast in the oven, and it will “find a way out.” Make 1/4-inch deep slashes with a sharp knife right before baking, and make sure your seam is pinched closed underneath.
How do I get that crisp French bread crust at home?
Steam is the secret. Preheat a metal pan on the lower rack and pour hot water into it when you put the bread in. Also bake at 425°F and let the loaf turn a real golden brown—pulling it early keeps the crust soft and pale.
Can I make the dough ahead and bake later?
Yes. After the first rise, shape the loaves, cover tightly, and refrigerate up to 12 hours. Let them sit at room temp 30–60 minutes while the oven preheats, then score and bake. Cold dough may need a few extra minutes in the oven.