If you’ve been craving that classic bakery-style French bread—crispy crust, fluffy inside—but don’t want to buy a stand mixer, baking stone, or any “artisan bread kit,” you’re in the right place. This is a straightforward French bread recipe you can make with a bowl, a spoon, and a regular sheet pan.
It’s the kind of loaf that makes soup nights feel fancy, turns sandwiches into a main character, and mysteriously disappears slice by slice while it’s “cooling.”
Why You’ll Love This
It’s minimal-gear, maximum payoff: a crackly, golden crust and a soft, airy crumb using simple pantry ingredients, plus a steamy oven trick that gives you that bakery vibe without special equipment.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus extra for dusting
- 1 1/2 teaspoons fine salt
- 2 1/4 teaspoons (1 packet) instant yeast (or active dry; see steps)
- 1 1/2 cups (360g) warm water (about 105–110°F / 40–43°C)
- 1 teaspoon granulated sugar or honey (optional, helps yeast get going)
- 1 tablespoon olive oil or neutral oil (optional, for slightly softer crumb)
- 1 egg beaten with 1 tablespoon water (optional, for shiny crust)
How to Make It
- Mix the dough. In a large bowl, whisk flour, salt, and yeast. Add warm water (and sugar/honey and oil if using). Stir with a spoon until a shaggy dough forms and no dry flour remains.
- Knead by hand (no mixer needed). Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If it’s sticky, dust with a little flour as you go—aim for tacky, not dry.
- First rise. Place dough back in the bowl, cover with a towel or plastic wrap, and let rise 60–90 minutes until doubled. (Cool kitchen? Expect closer to 90.)
- Shape into a loaf. Gently press dough into a rectangle. Roll it up tightly from the short end into a log, pinching the seam closed. Tuck ends under to make a neat baguette-style loaf (or two smaller loaves if you prefer).
- Second rise. Place on a parchment-lined sheet pan (or lightly greased). Cover and rise 30–45 minutes until puffy. While it rises, preheat oven to 450°F (232°C).
- Create steam for a crisp crust. Put an empty metal baking pan (like a rimmed sheet pan or roasting pan) on the bottom rack while the oven preheats. Right before baking, you’ll add hot water to it.
- Score and bake. Brush loaf with egg wash if using. Use a sharp knife to cut 3–4 diagonal slashes, about 1/4-inch deep. Carefully pour 1 cup of hot water into the empty pan on the bottom rack (watch the steam), then immediately place bread on the middle rack. Bake 20–25 minutes until deeply golden.
- Cool (the hard part). Move bread to a rack and cool at least 20 minutes before slicing so the inside sets up fluffy instead of gummy.
Tips for the Best Results
- Measure flour the easy way: fluff, spoon into the cup, then level. Too much flour = dense bread.
- Instant vs. active dry yeast: Instant can go straight in. If using active dry, dissolve it in the warm water (with the sugar) for 5–10 minutes until foamy, then mix.
- Don’t skip the second rise. That’s where the “fluffy inside” really happens.
- Steam is your best friend. It keeps the crust flexible early on so the loaf can expand, then it bakes into that crisp, crackly finish.
- Want extra crunch? Bake 2–3 minutes longer and cool fully on a rack so the crust stays crisp.
- Knife sticking when scoring? Lightly flour the blade or use quick, confident strokes.
Variations
- Two mini loaves: Divide dough in half after the first rise and shape into two smaller baguette-style loaves; bake 18–22 minutes.
- Garlic-herb French bread: Mix 1 teaspoon dried Italian seasoning into the flour. After baking, brush warm crust with melted garlic butter.
- Seeded crust: Brush with egg wash, then sprinkle with sesame or poppy seeds before baking.
- Softer sandwich loaf: Use the optional oil and skip the steam pan; bake at 425°F (218°C) for 22–26 minutes.
- Chewy “almost sourdough” vibe: Refrigerate the shaped loaf (covered) overnight for a slow second rise, then bake straight from the fridge with steam.
Storage & Reheating
Store cooled bread loosely wrapped in a paper bag or lightly wrapped in foil at room temp for up to 2 days (plastic can soften the crust). To re-crisp, spritz lightly with water and warm on a rack in a 400°F (204°C) oven for 6–10 minutes; slice only what you’ll eat to keep the inside from drying out.
FAQ
How do I get a crispy crust without a baking stone or Dutch oven?
Steam is the trick. The pan of hot water on the bottom rack creates that bakery-style environment so the crust forms crisp and thin instead of thick and tough. Also cool the loaf on a rack so the bottom doesn’t get steamy and soften.
My bread turned out dense—what went wrong?
The usual suspects: too much flour (pack-free measuring helps), under-kneading (aim for smooth and elastic), or not enough rising time (dough should look noticeably puffy). If your kitchen is cool, give it more time—bread is on its own schedule.
Can I make this French bread recipe with active dry yeast?
Yes. Use the same amount (2 1/4 teaspoons), but dissolve it in the warm water (and optional sugar) first. Wait 5–10 minutes until it looks foamy, then mix with the flour and salt.
What if I don’t have parchment paper?
Lightly grease your sheet pan and dust it with a bit of flour or cornmeal to reduce sticking. If you have foil, you can line the pan with foil and grease the foil well.
How do I know when the loaf is fully baked?
Look for a deep golden crust and a loaf that feels light for its size. If you tap the bottom, it should sound hollow. If you like numbers, the center should be about 200–205°F (93–96°C) on a thermometer.