There’s something wildly satisfying about pulling a golden loaf of French bread out of your own oven—especially when you didn’t need a stand mixer, Dutch oven, pizza stone, or any other “must-have” gadget to get there.
This French bread recipe is designed for real-life kitchens: a bowl, a spoon (or your hands), a baking sheet, and a little patience. The payoff? A crispy crust, a fluffy inside, and that bakery-style vibe that makes sandwiches, soups, and butter feel like a main character moment.
Why You’ll Love This
It’s simple, budget-friendly, and totally achievable without fancy equipment—yet it still delivers that crackly crust and soft, airy crumb that makes French bread so iconic.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus a little extra for dusting
- 1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 2 teaspoons kosher salt (or 1 1/2 teaspoons fine salt)
- 1 teaspoon granulated sugar (helps wake up the yeast; optional but recommended)
- 1 tablespoon olive oil or neutral oil (for the bowl)
- Optional for extra crust shine: 1 egg white + 1 teaspoon water (egg wash)
How to Make It
- Activate the yeast. In a large bowl, stir warm water and sugar. Sprinkle yeast over the top and let it sit 5–10 minutes, until foamy. If it doesn’t foam, your yeast might be expired or the water was too hot/cold.
- Mix the dough. Add flour and salt to the bowl. Stir with a sturdy spoon until a shaggy dough forms. If it looks super dry, add 1 tablespoon water at a time; if it’s very sticky and loose, add 1 tablespoon flour at a time.
- Knead (no mixer needed). Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. It should feel soft, not stiff. If it sticks, dust lightly with flour—don’t bury it.
- First rise. Lightly oil the bowl, place dough inside, and cover (towel or plastic wrap). Let rise 60–90 minutes in a warm spot until doubled in size.
- Shape the loaf. Punch down the dough, then shape into a long loaf (about 14–16 inches). Place seam-side down on a parchment-lined baking sheet (or lightly greased sheet). Cover and let rise 30–45 minutes until puffy.
- Preheat + prep steam. Preheat oven to 450°F (232°C). Place an empty metal baking pan (like a brownie pan) on the bottom rack while the oven heats. This will help create steam for that crisp crust.
- Score and finish. Use a sharp knife to make 3–4 diagonal slashes on top. For a shinier crust, brush with egg wash. If you don’t want egg wash, skip it—your crust will still be crisp.
- Bake with steam. Put the bread on the middle rack. Carefully pour 1 cup hot water into the empty pan on the bottom rack (it will sizzle). Close the door fast. Bake 22–28 minutes until deeply golden and the loaf sounds hollow when tapped.
- Cool (yes, actually). Let cool on a rack at least 20–30 minutes before slicing. Cutting too early can make the inside gummy, and we’re not doing that today.
Tips for the Best Results
- Use warm water, not hot. Too hot can kill the yeast; too cold slows everything down.
- Measure flour with a light hand. Spoon into the cup and level it off. Packing flour is the fastest way to a dense loaf.
- Knead until it passes the “stretch test.” Pinch off a small piece and stretch it—if it stretches thin without tearing immediately, you’re in a good place.
- Don’t skip the steam. That quick burst of moisture helps the bread expand and sets up a crisp crust.
- Score with confidence. Shallow cuts can seal up; aim for about 1/4-inch deep so the loaf can open nicely.
- Let it cool before slicing. The crumb finishes setting as it cools, and that’s how you get fluffy inside, not sticky inside.
Variations
- Garlic butter loaf: Brush warm bread with melted butter mixed with garlic powder and a pinch of salt.
- Herb French bread: Add 1–2 teaspoons dried Italian seasoning or rosemary to the flour.
- Seeded crust: Brush with egg wash, then sprinkle sesame or poppy seeds on top before baking.
- Chewy “rustic” version: Swap 1/2 cup of the all-purpose flour for bread flour if you have it (still no special equipment required).
- Mini loaves: Divide dough into two smaller loaves and reduce bake time to about 18–22 minutes.
Storage & Reheating
Store French bread at room temperature in a paper bag or loosely wrapped in foil for up to 2 days (plastic can soften the crust). To re-crisp, run it under a quick sprinkle of water, then bake at 375°F (190°C) for 8–10 minutes. For longer storage, freeze slices in a bag for up to 2 months and toast straight from frozen.
FAQ
Why isn’t my crust crispy?
The two big reasons are not enough oven heat or no steam. Make sure your oven is fully preheated to 450°F, and add that pan of water for steam right when the bread goes in. Also, avoid storing the loaf in plastic if you want the crust to stay crisp.
Can I make this French bread without a stand mixer?
Yes—that’s the whole point. Kneading by hand for 8–10 minutes builds enough gluten for a fluffy interior. If your hands get sticky, dust lightly with flour, but don’t overdo it or the loaf can turn dense.
How do I know when the bread is fully baked?
Look for deep golden brown color and a hollow sound when you tap the bottom. If you have a thermometer, the center should be around 200–205°F (93–96°C). Underbaked bread can feel heavy and turn gummy as it cools.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2 1/4 teaspoons). You can mix it right into the flour and add warm water, but letting it sit in the water for a few minutes still helps you confirm it’s alive and working.
My dough didn’t rise—what happened?
Most often it’s yeast issues (expired yeast or water that was too hot), or your kitchen was cold. Move the covered bowl to a warmer spot like near (not on) the oven, or let it rise longer. If there’s truly zero rise after 90 minutes, it’s usually best to start over with fresh yeast.