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

Want that classic bakery-style French bread vibe—shattery crust, pillowy middle—without a stand mixer, baking stone, or a whole setup? Same. This recipe is built for real-life kitchens: one bowl, a spoon, your hands, and a regular sheet pan.

It’s simple, reliable, and honestly kind of magical when you pull two golden loaves from the oven and realize you made that at home.

Why You’ll Love This

You get crisp, crackly crust and a fluffy, sliceable inside using pantry basics and everyday tools—plus it’s flexible enough for sandwiches, soup nights, and “I need bread right now” moments.

Ingredients

4 cups (520g) all-purpose flour, plus more for dusting
2 1/4 teaspoons (1 packet) active dry yeast
2 teaspoons fine salt
1 tablespoon granulated sugar (helps yeast wake up and boosts browning)
1 1/2 cups (360ml) warm water (about 105–110°F / 40–43°C)
1 tablespoon olive oil or neutral oil (optional, for slightly softer crumb)
1 egg white + 1 tablespoon water (optional, for extra shiny crust)

How to Make It

Activate the yeast. In a large bowl, stir warm water and sugar. Sprinkle yeast on top, stir once, then let sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be old or the water too hot/cold.)
Mix the dough. Add salt and 2 cups of flour. Stir with a sturdy spoon until combined. Add the remaining flour gradually until a shaggy dough forms. If using oil, mix it in now.
Knead by hand (no mixer needed). Turn dough onto a lightly floured counter. Knead 8–10 minutes until smooth and elastic. If it’s sticking like crazy, dust with a little more flour—but keep it slightly tacky for a lighter loaf.
First rise. Place dough in a lightly oiled bowl, cover with a towel or wrap, and let rise 60–90 minutes until doubled. (Warm kitchen = faster. Cool kitchen = be patient.)
Shape into loaves. Punch down gently and divide dough in half. Shape each piece into a rectangle, then roll tightly into a log. Pinch the seam closed and tuck ends under slightly. Place seam-side down on a parchment-lined baking sheet.
Second rise + preheat. Cover loaves and rise 30–45 minutes until puffy. Meanwhile, preheat oven to 450°F (232°C). Place an empty metal pan (like a small roasting pan or cake pan) on the bottom rack to heat up.
Score and (optionally) egg wash. Use a sharp knife to make 3–4 diagonal slashes on each loaf, about 1/4-inch deep. For a shiny crust, brush with egg white mixed with water.
Bake with steam. Put bread in the oven. Carefully pour 1 cup hot water into the empty hot pan on the bottom rack to create steam, then close the door quickly. Bake 20–25 minutes until deep golden brown.
Cool before slicing. Transfer loaves to a rack and cool at least 20 minutes. The inside finishes setting as it cools, so slicing too early can make it gummy.

Tips for the Best Results

Measure flour smart. If using cups, spoon flour into the cup and level it off—don’t pack it, or the bread can turn dense.
Knead until it passes the “stretch test.” Pull off a small piece and stretch it gently; if it forms a thin “window” without tearing immediately, you’re good.
Steam is the crust secret. That hot water in a preheated pan helps the crust expand first, then crisp up—very bakery energy.
Score with confidence. The slashes control where the loaf expands so it doesn’t burst randomly on the side.
Go for color. Pale bread = softer crust. Bake until properly golden for that crisp bite.
Use a thermometer if you have one. Bread is done around 200–205°F (93–96°C) in the center.

Variations

Garlic herb French bread: After shaping, brush with olive oil and sprinkle with garlic powder + dried Italian herbs (or chopped fresh rosemary).
Sesame or everything topping: Brush with water or egg white, then sprinkle with sesame seeds or everything bagel seasoning before baking.
Whole wheat swap: Replace 1 cup of all-purpose flour with whole wheat flour. Add 1–2 extra tablespoons water if the dough feels dry.
Mini baguette vibes: Divide dough into 3–4 smaller logs and bake a few minutes less for quicker, snacky loaves.
Soft sandwich style: Skip the steam pan and brush loaves with melted butter right after baking for a softer crust.

Storage & Reheating

Store cooled bread at room temperature in a paper bag or loosely wrapped in a clean towel for up to 2 days (plastic can soften the crust). For longer storage, slice and freeze in a zip-top bag up to 2 months. Re-crisp by spritzing lightly with water and warming in a 375°F (190°C) oven for 8–12 minutes (or toast slices straight from frozen).

FAQ

Can I make this French bread recipe without a stand mixer?

Yes—this recipe is designed for hand mixing and kneading. A sturdy spoon gets you started, then 8–10 minutes of kneading on the counter builds the structure for that fluffy interior.

How do I get a crispy crust without a baking stone?

Use steam. Preheat an empty metal pan on the bottom rack, then add hot water right after the bread goes in. That burst of steam helps the crust form thin and crisp, even on a regular sheet pan.

Why is my bread dense instead of fluffy?

Common causes are too much flour, not enough kneading, or under-proofing. The dough should feel slightly tacky, become smooth and elastic after kneading, and nearly double during the first rise before shaping.

Can I use instant yeast instead of active dry yeast?

Yep. Use the same amount (2 1/4 teaspoons). You can mix it directly into the dry ingredients, then add warm water. Rising times may be slightly shorter, so watch the dough more than the clock.

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, aim for 200–205°F (93–96°C) in the center. Let it cool before slicing for the best texture.