Yes, you can bake legit French bread at home without a stand mixer, Dutch oven, or a whole countertop of gear. This recipe is made for real-life kitchens: one bowl, a spoon, a baking sheet, and a little patience.
The vibe: crispy, crackly crust on the outside, fluffy and airy inside, and that classic bakery smell that makes everyone “just happen” to wander into the kitchen.
Why You’ll Love This
It’s simple, low-fuss, and surprisingly bakery-level: you get a golden crust (thanks to steam) and a soft interior (thanks to a short rest and gentle shaping), all without fancy equipment or complicated techniques.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus a little extra for dusting
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 teaspoons fine salt
- 1 1/4 cups (300ml) warm water (about 105–110°F)
- 1 teaspoon granulated sugar or honey (optional, helps the yeast get moving)
- 1 tablespoon olive oil (optional, for slightly softer crumb)
How to Make It
- Wake up the yeast. In a large bowl, stir warm water and sugar/honey (if using). Sprinkle yeast over the top, stir once, and let it sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be old or the water may have been too hot/cold.)
- Mix the dough. Add flour and salt (and olive oil if using). Stir with a wooden spoon until a shaggy dough forms and there’s no dry flour hiding at the bottom.
- Quick knead—by hand, in the bowl. Lightly flour your hands and knead right in the bowl for about 6–8 minutes, folding and pressing until the dough looks smoother and elastic. It should be slightly tacky but not a sticky mess; add a sprinkle of flour if needed.
- First rise. Cover the bowl with a damp towel or plastic wrap. Let rise in a warm spot until doubled, about 60–90 minutes.
- Shape into loaves. Gently punch down the dough and turn it onto a lightly floured counter. Divide into 2 equal pieces. Shape each into a rough rectangle, then roll up tightly into a log, pinching the seam. Taper the ends a bit for that classic French-bread look.
- Second rise. Place loaves seam-side down on a parchment-lined baking sheet (or lightly greased). Cover and let rise 30–45 minutes, until puffy. Meanwhile, preheat oven to 425°F.
- Score and steam. Use a sharp knife or razor to cut 3–4 diagonal slashes on each loaf (about 1/4-inch deep). Put an empty metal baking pan on the lowest rack while the oven preheats. When ready to bake, carefully pour 1 cup hot water into that pan to create steam, then quickly close the door.
- Bake. Bake the loaves for 20–25 minutes, until deep golden brown and they sound hollow when tapped on the bottom. Cool at least 20 minutes before slicing (this is where the fluffy inside finishes setting).
Tips for the Best Results
- Measure flour the smart way: spoon it into your measuring cup and level it off. Packing flour = dense bread.
- Don’t rush the rises: the dough should look visibly bigger and airy. If your kitchen is cold, it may take longer.
- Steam is the secret: that pan of hot water helps the crust crisp up and get that bakery-style finish.
- Score with confidence: shallow cuts won’t open; deeper (about 1/4-inch) gives the loaf room to expand.
- Want extra-crispy crust? Bake directly on the sheet, then leave the bread in the turned-off oven with the door cracked for 5 minutes.
- Let it cool: slicing too early compresses the crumb and can make it gummy.
Variations
- Chewy baguette-ish vibe: skip the olive oil and shape into 3 thinner loaves for more crust per bite.
- Garlic herb French bread: brush baked loaves with melted butter + garlic + parsley, then warm 5 minutes.
- Whole wheat blend: replace up to 1 cup of all-purpose flour with whole wheat flour; add 1–2 tablespoons extra water if needed.
- Sesame or everything topping: brush shaped loaves lightly with water, then sprinkle seeds on before baking.
- Soft sandwich loaves: bake at 400°F and brush warm bread with a little butter for a softer crust.
Storage & Reheating
Store cooled bread at room temp in a paper bag or loosely wrapped in foil for up to 2 days (plastic makes the crust soft). For longer storage, freeze sliced bread in a freezer bag up to 2 months. Reheat slices in a toaster, or re-crisp a whole loaf in a 350°F oven for 8–12 minutes.
FAQ
Do I need a stand mixer to make French bread?
Nope. This dough is easy to mix with a spoon and knead by hand. Kneading in the bowl keeps things tidy and still builds enough structure for a fluffy inside.
How do I get a crispy crust without a Dutch oven?
Steam. Place an empty metal pan on the lowest rack while the oven preheats, then add hot water right when the bread goes in. That moisture helps the crust form thin, crisp, and crackly instead of thick and tough.
My dough is sticky—should I add a lot more flour?
Add flour slowly, one tablespoon at a time. French bread dough should be slightly tacky. Too much flour makes the loaf heavy and dry, so aim for “sticky but manageable,” not “perfectly dry.”
Why didn’t my loaves rise much?
Most likely: yeast issues or temperature. Make sure your yeast gets foamy in step 1, and keep the dough somewhere warm-ish (around 75–80°F). If your kitchen is chilly, give it more time—rising is a schedule, not a deadline.
Can I make the dough ahead of time?
Yes. After the first rise, punch it down, cover tightly, and refrigerate up to 24 hours. Let it sit at room temp for 30–45 minutes, then shape, do the second rise, and bake as directed.