If your sandwiches keep getting sabotaged by bread that’s too soft, too thick, or weirdly shaped, this French bread recipe is your fix. It bakes up with that classic crisp-chewy vibe, but the real magic is how it’s shaped: long, sturdy, and made for clean slices that don’t crack or squish.
Below you’ll get the best shape + slice guide for sandwich-ready French bread—so your turkey club (or veggie grinder, or breakfast sando) finally has the support system it deserves.
Why You’ll Love This
This loaf is simple, reliable, and specifically designed for sandwiches: a strong crust, a soft interior that holds fillings, and a shape that gives you evenly sized slices without random “tiny end pieces” energy.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose, see tips)
- 1 1/2 cups (360g) warm water (about 105–110°F)
- 2 1/4 tsp (7g) active dry yeast (1 packet)
- 2 tsp (10g) granulated sugar (helps the yeast get going)
- 2 tsp (12g) fine sea salt
- 1 tbsp (14g) olive oil (for tenderness and easier slicing)
- 1 egg white + 1 tbsp water (optional, for a shinier crust)
How to Make It
- Bloom the yeast. In a large bowl, stir warm water, sugar, and yeast. Let sit 5–8 minutes until foamy. If it doesn’t foam, your yeast may be tired or the water was too hot/cold.
- Mix the dough. Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead (by hand 8–10 minutes or mixer 6–8 minutes) until smooth and elastic. It should feel tacky but not sticky; add 1–2 tbsp flour only if needed.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled (warm kitchens are faster; cooler ones take longer).
- Shape for sandwich slices (the “French batard” vibe). Turn dough onto a lightly floured surface and gently press into a rectangle about 8×12 inches. Fold the top third down and press to seal, then fold the bottom third up and press to seal (like a letter). Roll the log gently to tighten, aiming for a 14–16 inch loaf with slightly tapered ends, but keep most of the loaf the same thickness for even slices.
- Second rise. Place on a parchment-lined baking sheet seam-side down. Cover loosely and let rise 30–45 minutes until slightly puffy (it won’t double this time).
- Preheat and prep steam. Preheat oven to 425°F. Place a metal pan on the bottom rack to heat (for steam). If using egg wash, whisk egg white with water.
- Slash and bake. Brush lightly with egg wash (optional). Using a sharp knife or lame, score 4–5 diagonal slashes about 1/4 inch deep. Pour 1 cup hot water into the preheated pan to create steam, then bake 22–28 minutes until deep golden and the loaf sounds hollow when tapped.
- Cool for slice-perfect bread. Cool on a rack for at least 45 minutes before slicing. Warm bread smells amazing, but slicing too soon leads to squished, gummy slices.
Tips for the Best Results
- Best shape for sandwiches: Keep the center thickness consistent. If the middle is fat and the ends are tiny, your slices will be all over the place.
- For the cleanest slices: Cool fully, then use a serrated bread knife and a gentle sawing motion. Don’t press down—let the knife do the work.
- Want deli-style long slices? Make the loaf 16 inches long instead of 14. Slightly flatter + longer = wider slices.
- All-purpose flour works: The crumb will be a bit softer and less chewy. If using AP flour, hold back 2–3 tbsp water at first and add only if needed.
- Steam matters: It helps the loaf expand before the crust sets, giving you that bakery-style crust without dryness.
- Salt timing: Mix salt with flour (not directly on yeast) so it doesn’t slow fermentation in one concentrated spot.
- Slice guide: For standard sandwiches, cut 1/2-inch slices. For heartier grinders or French dip, go 3/4-inch. For tea-style sandwiches, aim for 3/8-inch.
Variations
- Sesame sandwich loaf: Brush with egg wash and sprinkle with sesame seeds before baking.
- Garlic-herb version: Mix 1 tsp garlic powder + 1 tsp Italian seasoning into the flour.
- Whole wheat blend: Replace 1 cup flour with whole wheat flour. Add 1–2 tbsp extra water if the dough feels stiff.
- Mini sandwich loaves: Divide dough into two smaller logs (about 8 inches each). Bake 18–22 minutes.
- Soft-crust option: Brush the hot loaf lightly with melted butter after baking for a thinner, softer crust that still holds fillings.
Storage & Reheating
Store cooled bread at room temp in a bread bag or loosely wrapped for up to 2 days (crust stays best day 1). 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 8–10 minutes (spritz lightly with water first for that just-baked feel).
FAQ
What’s the best shape for French bread sandwiches?
A batard-style loaf (a thick, slightly flattened oval log) is the sweet spot: wide enough for big sandwich slices, but not so round that everything slides out. Keep the loaf mostly the same thickness from end to end for evenly sized slices.
How do I slice French bread without crushing it?
Cool it fully, then use a serrated knife and a light sawing motion. If you’re making a lot of sandwiches, chill the loaf for 20–30 minutes first—firmer bread slices cleaner.
Why did my loaf split on the side instead of at the slashes?
That usually means the scores were too shallow, or the dough was under-proofed and expanded too aggressively in the oven. Next time, score about 1/4 inch deep and let the loaf get slightly puffy before baking.
Can I make this dough ahead for meal-prep sandwiches?
Yes. After kneading, cover and refrigerate the dough for 8–24 hours (slow rise = more flavor). Let it sit at room temp 30–60 minutes before shaping, then proceed with the second rise and bake.
How thick should I slice it for different sandwiches?
For classic lunch sandwiches, aim for 1/2-inch slices. For messy fillings (meatball, French dip, chopped salads), go 3/4-inch so the bread stays sturdy. For smaller portions, 3/8-inch makes a clean, café-style bite.