You know that bakery-style French bread with the crackly crust and soft, fluffy middle that makes butter melt on contact? This is that vibe—without a stand mixer, bread machine, pizza stone, or any “artisan-only” tools.
All you need is a bowl, a spoon, a baking sheet, and a little patience while the dough rises. The payoff: two golden loaves you’ll want to tear into immediately (but try to wait at least 10 minutes… I beg).
Why You’ll Love This
This French bread recipe is simple, forgiving, and uses pantry basics to deliver a crispy crust and pillowy interior—aka the perfect side for soup, sandwiches, or just standing at the counter “testing” slices.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar (helps the yeast wake up)
- 1 1/2 cups warm water (about 105–110°F)
- 1 1/2 teaspoons fine salt
- 3 1/2 to 4 cups all-purpose flour, plus extra for shaping
- 1 tablespoon olive oil or neutral oil (for the bowl)
- 1 egg white + 1 tablespoon water (optional, for shine)
- Ice cubes or a small oven-safe pan of hot water (for steam)
How to Make It
- Proof the yeast: In a large bowl, stir warm water and sugar together. Sprinkle yeast on top and let it sit 5–10 minutes until foamy. If it doesn’t foam, your water may be too hot/cool or the yeast is old.
- Make a shaggy dough: Stir in salt, then add 3 1/2 cups flour. Mix with a spoon until a shaggy dough forms. If it’s extremely sticky and puddly, add flour 1 tablespoon at a time.
- Knead (no mixer needed): Turn dough onto a lightly floured counter and knead 8–10 minutes until smooth and elastic. If it sticks, dust lightly with flour, but don’t overdo it—slightly tacky is good.
- First rise: Oil the bowl, place dough inside, and turn once to coat. Cover with a towel and let rise 60–90 minutes until doubled in size (warmer kitchen = faster rise).
- Shape the loaves: Punch down gently and divide into 2 equal pieces. Shape each into a log about 12–14 inches long by flattening into a rectangle, rolling up tightly, and pinching seams closed. 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 425°F.
- Slash + optional egg wash: Use a sharp knife to make 3–4 diagonal slashes on each loaf (this helps it expand красиво instead of bursting). Brush with egg white + water if you want a glossy finish.
- Bake with steam: Place an empty metal pan on the bottom rack while the oven preheats, or use a space on the bottom rack. When you put the bread in, carefully toss 4–6 ice cubes into that hot pan (or pour in hot water). Bake 22–28 minutes until deeply golden and the loaf sounds hollow when tapped.
- Cool (the hardest step): Transfer to a rack and cool at least 10–15 minutes before slicing for the fluffiest interior.
Tips for the Best Results
- Measure flour with a light hand: Spoon flour into your measuring cup and level it off. Packing it in can make the bread dense.
- Watch the dough, not the clock: Rising time changes with room temperature. You want “doubled” and airy.
- Kneading matters: Those 8–10 minutes build gluten for that chewy, fluffy structure. If your hands get tired, take a 2-minute break and finish.
- Don’t skip the slashes: They control where the bread expands and help you get that classic look.
- Steam = crispy crust: The ice cube trick is the no-fancy-equipment hack that makes the crust crackly and bakery-ish.
- Go for deep golden: Pale bread can mean a softer crust and less flavor. If it’s not golden, give it 2–3 more minutes.
Variations
- Garlic butter French bread: After baking, brush with melted butter mixed with garlic powder and a pinch of salt.
- Herb loaf: Add 1–2 teaspoons dried Italian seasoning (or rosemary) into the flour before mixing.
- Whole wheat blend: Swap in 1 cup whole wheat flour for 1 cup all-purpose. Add an extra tablespoon or two of water if needed.
- Sesame or poppy crust: Brush with egg wash, then sprinkle seeds on top before baking.
- Mini baguette vibes: Divide into 3–4 smaller loaves and bake a little less time (start checking at 16–18 minutes).
Storage & Reheating
Store cooled bread in a paper bag or loosely wrapped at room temp for up to 2 days (plastic can soften the crust). For longer storage, freeze sliced or whole loaves in a freezer bag up to 2 months. Reheat in a 350°F oven for 8–12 minutes (straight from frozen is fine—just add a few minutes) to bring back that crispy crust.
FAQ
Can I make this French bread recipe without a Dutch oven or pizza stone?
Yes—this recipe is designed for a regular baking sheet. The steam trick (ice cubes or hot water in a pan) helps mimic the crusty results you’d get from fancier baking setups.
Why is my bread dense instead of fluffy?
The usual culprits are too much flour, not enough kneading, or under-proofing. Add flour gradually, knead until the dough is smooth and stretchy, and let it rise until truly doubled and puffy before baking.
Do I need bread flour for a crisp crust and fluffy inside?
Nope. All-purpose flour works great here. Bread flour can make it slightly chewier, but the steam + proper kneading are the real MVPs for texture.
How do I know when the loaves are fully baked?
Look for a deep golden crust and a hollow sound when you tap the bottom. If you have a thermometer, the center should be around 200–205°F for a fluffy, fully baked interior.
Can I make the dough ahead of time?
Yes. After the first rise, shape the loaves, cover tightly, and refrigerate overnight. Let them sit at room temp 30–60 minutes (until puffy) while the oven preheats, then slash and bake as directed.