French Bread Recipe Without Fancy Equipment: Crispy Crust, Fluffy Inside

Want that classic French bread vibe—crackly crust, soft and fluffy inside—without a stand mixer, banneton, or any of the “bread influencer starter pack” tools? Same. This recipe is made for normal kitchens, normal schedules, and normal levels of patience.

All you need is a bowl, a spoon (or your hands), a baking sheet, and an oven that can get hot. Let’s bake a couple of golden loaves that make your whole kitchen smell like you have your life together.

Why You’ll Love This

It’s simple, forgiving, and delivers big bakery energy: crisp crust from steam, a light interior from a solid rise, and a dough you can mix by hand in minutes—no special equipment, no complicated techniques.

Ingredients

4 cups (500g) all-purpose flour, plus a little extra for dusting
1 1/2 teaspoons (5g) active dry yeast (or instant yeast)
2 teaspoons (10g) fine salt
1 1/2 cups (360g) warm water (about 105–110°F / 40–43°C)
1 teaspoon sugar or honey (optional, helps yeast get moving)
1 tablespoon olive oil (optional, for slightly softer crumb)

How to Make It

Wake up the yeast (optional but nice). In a large bowl, stir warm water with sugar/honey (if using). Sprinkle in yeast and wait 5–10 minutes until foamy. (If using instant yeast, you can skip blooming and mix it straight into the flour.)
Mix the dough. Add flour and salt (and olive oil, if using). Stir with a spoon until it turns shaggy, then use your hands to bring it together into a rough dough.
Knead without drama. Turn dough onto a lightly floured counter and knead 8–10 minutes, until smoother and elastic. If it’s super sticky, dust a little flour; if it feels dry, wet your hands and keep going.
First rise. Put dough back in the bowl. Cover with a towel or plastic wrap and let rise 60–90 minutes, until about doubled. (Warm spot = faster. Cool kitchen = be patient.)
Shape the loaves. Punch down gently. Divide into 2 equal pieces. Flatten each into a rectangle, then roll up tightly like a little log, pinching the seam. Taper ends slightly for that classic French-bread shape. Place seam-side down on a parchment-lined baking sheet.
Second rise. Cover loosely and let rise 30–45 minutes, until puffy. While it rises, preheat oven to 450°F (232°C).
Slash + steam setup. Use a sharp knife to cut 3–4 diagonal slashes on each loaf (about 1/4-inch deep). For steam: place an empty metal pan (like a cake pan) on the bottom rack while preheating.
Bake for crust. Put bread on the middle rack. Carefully pour 1 cup hot water into the empty pan to create steam, then close the door fast. Bake 20–25 minutes until deeply golden and the loaves sound hollow when tapped.
Cool (yes, really). Let cool at least 20 minutes before slicing so the inside finishes setting and stays fluffy, not gummy.

Tips for the Best Results

Weigh your flour if you can. Too much flour is the #1 reason bread turns dense. If measuring by cups, spoon flour into the cup and level it off.
Use warm water, not hot. Hot water can hurt yeast. Aim for “warm bath” temperature.
Knead until elastic. The dough should feel springy and smoother, not just “mixed.” This is what helps that fluffy interior happen.
Don’t skip the steam. Steam delays crust setting so the loaf can expand, then it dries into that crispy shell.
Slash with confidence. A quick, decisive cut helps the bread open up neatly. If your knife drags, try a serrated knife.
Go darker than you think. Pale bread is usually soft-crusted. Deep golden brown = crispier crust and better flavor.

Variations

Garlic herb French bread: Brush warm loaves with melted butter + garlic + parsley. Add a pinch of salt and a little grated Parmesan if you want.
Sesame or everything topping: Brush shaped loaves lightly with water, then sprinkle seeds before baking.
Chewy “pizza night” loaf: Swap 1 cup flour for bread flour if you have it for extra chew and structure.
Mini baguette sticks: Divide dough into 4–6 smaller pieces and bake 15–18 minutes.
Whole wheat boost: Replace 1 cup all-purpose flour with whole wheat flour. Add 1–2 tablespoons extra water if the dough feels tight.

Storage & Reheating

Store cooled bread loosely wrapped at room temp for up to 2 days (paper bag or foil is better than an airtight container, which softens the crust). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat whole or partial loaves at 375°F (190°C) for 8–12 minutes, or toast slices straight from frozen.

FAQ

How do I get a crispy crust without a Dutch oven?

Steam is the trick. Preheat an empty metal pan on the bottom rack, then carefully add hot water right after you put the bread in. That burst of steam helps the loaf expand and sets you up for a crackly crust.

My bread turned out dense. What went wrong?

Usually it’s one of these: too much flour, not enough kneading, or the dough didn’t rise long enough. Next time, keep the dough slightly tacky (not dry), knead until elastic, and let it fully double on the first rise—even if it takes longer in a cool kitchen.

Can I make this French bread with instant yeast?

Yes. Use the same amount. You can mix instant yeast right into the flour (no blooming needed), then add warm water and proceed as written.

How do I know when the bread is done baking?

Look for a deep golden-brown crust and listen for a hollow sound when you tap the bottom. If you have a thermometer, the center should read about 200–205°F (93–96°C).

Can I make the dough ahead and bake later?

Totally. After the first rise, shape the loaves, cover, and refrigerate up to 12 hours. Let them sit at room temp 30–60 minutes while the oven preheats, then slash and bake. Cold dough may need a few extra minutes in the oven.