If homemade bread has ever made you feel personally attacked, welcome. French bread looks simple (flour! water! vibes!), but the details matter. This beginner French bread recipe is designed to be forgiving, plus it comes with the most common mistakes and exactly how to fix them.
You’ll get two classic loaves with a crisp crust and soft, chewy middle—no fancy equipment required. Let’s make bread that looks bakery-level without the stress.
Why You’ll Love This
It’s a straightforward, reliable French bread you can make on a weeknight or lazy weekend, and it teaches you what to look for at each step—so if something goes a little off, you’ll know how to bring it back.
Ingredients
- 4 cups (480g) all-purpose flour, plus more for dusting
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tsp granulated sugar
- 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 white + 1 tbsp water (optional, for a shinier crust)
How to Make It
- Wake up 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 yeast may be expired or the water was too hot/cold—see FAQ for quick fixes.
- Mix the dough. Add 3 1/2 cups flour and the salt (and olive oil if using). Stir until a shaggy dough forms, then add the remaining 1/2 cup flour as needed until it’s soft but not soupy.
- Knead until smooth. Turn dough onto a lightly floured surface and knead 8–10 minutes, until it’s smooth and elastic. The dough should feel tacky but not sticky; if it’s sticking to everything, dust with a little flour (a tablespoon at a time).
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes in a warm spot until doubled. If your kitchen is cold, it may take longer—time is a suggestion, dough is the boss.
- Shape the loaves. Punch down gently and divide into 2 pieces. Shape each into a log (about 12–14 inches) by flattening into a rectangle, rolling tightly, and pinching 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 bottom rack to preheat too.
- Score + steam. Use a sharp knife or razor to make 3–4 diagonal slashes on each loaf. For shine, brush with egg white wash (optional). Carefully pour 1 cup hot water into the preheated empty pan to create steam, then quickly close the oven door.
- Bake. Bake 20–25 minutes until deep golden brown. The loaves should sound hollow when tapped underneath, or read about 200–205°F (93–96°C) inside.
- Cool (for real). Cool on a rack at least 30 minutes before slicing. Cutting too soon can make the inside gummy, even if it looks done.
Tips for the Best Results
- Measure flour like a pro: Spoon flour into the measuring cup and level it off. Scooping straight from the bag packs flour and can make your bread dense.
- Use warm (not hot) water: Too hot can kill yeast; too cool slows it down. Aim for 105–110°F, or “warm bath water.”
- Don’t skip kneading: Under-kneaded dough tears and bakes up tight. You want stretchy dough that springs back when poked.
- Fix sticky dough without panic: Add flour in tiny amounts. Dumping in a lot at once is the fastest way to dry it out.
- Get that crust: Steam in the oven (the hot-water-in-pan trick) helps you get a crackly crust like a bakery.
- Score with confidence: Shallow or hesitant cuts won’t open well. One quick, clean slash about 1/4 inch deep is the move.
- Let it cool: The bread finishes setting as it cools. If you slice early, the crumb can collapse or turn gummy.
Variations
- Garlic herb French bread: After baking, brush with melted butter mixed with garlic powder and dried Italian herbs.
- Sesame crust: Brush with egg wash, then sprinkle sesame seeds on top 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 dry.
- Mini loaves: Divide into 4 smaller logs and start checking for doneness around 16–18 minutes.
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, freeze slices or whole loaves in a freezer bag up to 2 months. Re-crisp in a 350°F (175°C) oven for 8–12 minutes (straight from frozen is fine; just add a few minutes).
FAQ
My yeast didn’t foam—did I ruin it?
Not necessarily, but it’s a sign the yeast isn’t active. Common causes: water was too hot (killed it), too cold (didn’t wake it up), or the yeast is old. Try again with fresh yeast and water around 105–110°F. Also make sure your bowl isn’t cold if your kitchen is chilly.
Why is my French bread dense instead of fluffy?
Usually it’s one of three things: too much flour, not enough kneading, or not enough rising time. Fix it by measuring flour lightly (spoon and level), kneading until elastic (8–10 minutes), and letting the dough rise until doubled—even if it takes longer than the recipe’s timing.
My dough is super sticky. Should I keep adding flour?
Add flour slowly—1 tablespoon at a time—only until the dough is workable. Sticky dough is normal early on, and kneading makes it less sticky as gluten develops. If you add too much flour, you’ll get a dry loaf. Lightly oiling your hands can help without changing the dough too much.
Why did my loaf split on the side?
That’s usually from under-proofing (not rising enough after shaping) or not scoring deep enough. The loaf will burst where it can. Next time, let the shaped loaves get visibly puffy before baking and score with a quick, confident cut about 1/4 inch deep.
How do I get a crisp crust that stays crisp?
Steam is key for oven spring and a thin, crisp crust—use the hot water in a preheated pan. Bake until deeply golden (pale loaves soften fast). Cool on a rack so steam doesn’t get trapped underneath, and store loosely (paper bag works great). To revive day-old bread, warm it in a 350°F oven for 8–10 minutes.