If your sandwich bread keeps collapsing, shattering into crumbs, or turning into a baguette situation that’s way too skinny to slice, you’re in the right place. This French bread recipe is built specifically for sandwiches: sturdy crust, fluffy-but-structured crumb, and a shape that slices cleanly into lunchbox-ready pieces.
We’re doing a “batard-style” loaf (basically: a short, slightly wider baguette). It’s the sweet spot: easier to shape, easier to bake evenly, and way easier to slice for sandwiches.
Why You’ll Love This
It bakes up golden and crisp on the outside, soft and supportive on the inside, and the loaf shape is designed for even slices that actually fit fillings (no runaway turkey corners, no tiny end pieces).
Ingredients
- 3 1/2 cups (420g) bread flour (all-purpose works, but bread flour gives better structure)
- 1 1/2 cups (360g) warm water (about 100–105°F)
- 2 1/4 tsp (7g) active dry yeast (or instant yeast)
- 2 tsp (10g) fine sea salt
- 1 tbsp (12g) sugar or honey (helps yeast + browning)
- 1 tbsp (14g) olive oil (optional, but adds slice-friendly softness)
- 1 egg white + 1 tbsp water (optional egg wash for shine)
- 1–2 tbsp cornmeal or flour (for the pan)
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 (skip this wait if using instant yeast and you trust it).
- Mix the dough. Add flour, salt, and olive oil. Stir until a shaggy dough forms, then knead 8–10 minutes by hand (or 6–7 minutes with a mixer) until smooth and elastic.
- First rise. Place dough in a lightly oiled bowl, cover, and rise 60–90 minutes until doubled (warm kitchens rise faster).
- Shape for sandwich slices. Turn dough out and gently press into a rectangle. Roll it up tightly from the short end (like a jelly roll) to create a thicker loaf. Pinch the seam closed and tuck the ends under slightly to make an even “football” shape (a batard).
- Second rise. Place seam-side down on a parchment-lined baking sheet dusted with cornmeal/flour. Cover and rise 30–45 minutes until puffy and slowly springy when poked.
- Prep the oven + steam. Preheat to 425°F. Place a metal pan on the bottom rack to create steam (you’ll add water later). This helps a crisp crust without drying the inside.
- Score + bake. Slash the top 3–4 times at a slight angle (about 1/4-inch deep). Optional: brush with egg white wash for shine. Pour 1 cup hot water into the steam pan (carefully), then bake 22–28 minutes until deep golden and the loaf sounds hollow when tapped.
- Cool before slicing. Let cool at least 45 minutes on a rack. This is the difference between clean sandwich slices and a gummy interior.
Tips for the Best Results
- Go wider, not longer. For sandwich bread, aim for a 12–14 inch loaf, not 18 inches. A shorter loaf = bigger slice surface area.
- Roll tight during shaping. A snug roll creates an even crumb and prevents large tunnels that make fillings fall out.
- Use a serrated knife. Let the knife do the work with gentle sawing; pressing down crushes the loaf.
- Cool completely for perfect slices. Warm bread is tempting, but it tears and compresses.
- Slice guide: For deli-style sandwiches, cut 1/2-inch slices. For dainty tea sandwiches, 1/3-inch. For hearty melts, 3/4-inch.
- Level your loaf. If your loaf domes dramatically, your final rise may be a touch long. Bake when it’s puffy but still has some spring.
Variations
- Soft sandwich French bread: Increase olive oil to 2 tbsp and brush the hot loaf with a little melted butter.
- Whole wheat blend: Swap in 1 cup (120g) whole wheat flour and add 1–2 tbsp extra water if the dough feels tight.
- Garlic-herb loaf: Knead in 1 tsp garlic powder and 1 tbsp dried Italian herbs; amazing for chicken sandwiches.
- Seeded top: Brush with egg wash, then sprinkle sesame or poppy seeds before baking.
- Mini sandwich loaves: Divide dough into two smaller batards and bake 18–22 minutes for snack-size slices.
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (tight plastic can soften the crust fast). For longer storage, slice and freeze in a zip-top bag up to 2 months. To reheat, toast slices straight from frozen, or warm a whole loaf at 350°F for 8–10 minutes.
FAQ
What’s the best shape for French bread if I want sandwich slices?
A batard (short, slightly wide oval loaf) is ideal. It gives you a bigger slice footprint than a baguette, and it bakes more evenly than a super-thick round boule when you’re aiming for clean, consistent sandwich slices.
How do I slice French bread without it shattering?
Let it cool fully, then use a serrated bread knife. Hold the loaf steady and saw gently instead of pushing down. If your crust is extra crackly, slice the loaf in half first, then slice each half cut-side down for more stability.
Can I make this dough ahead for easier sandwich prep?
Yes. After the first rise, shape the loaf, cover tightly, and refrigerate up to 12 hours. Let it sit at room temp 30–60 minutes while the oven preheats, then bake as written. Cold dough also scores nicely.
Why is my French bread too chewy or dense for sandwiches?
Common causes are too much flour (scooped flour packs in), under-kneading, or not enough rise time. Use a kitchen scale if possible, knead until the dough is smooth and elastic, and let it rise until truly doubled.
How do I get even slices for meal prep lunches?
Trim a paper-thin slice off one long side to create a flat “base,” then set the loaf on that side before slicing. Mark your knife at 1/2 inch with a small piece of tape for quick consistency, and freeze the loaf for 15 minutes if it feels too soft to slice cleanly.