Craving that bakery-style French bread with the crackly crust and soft, fluffy middle—but you don’t want to buy a stand mixer, Dutch oven, or a whole new personality? Same. This French Bread Recipe Without Fancy Equipment is the kind of loaf you can make with a bowl, a spoon, and a baking sheet.
It’s simple, classic, and incredibly satisfying: slice it for sandwiches, rip it into soup, or turn it into the best garlic bread of your life. Let’s bake.
Why You’ll Love This
This recipe gives you a legit crispy crust and airy interior using everyday tools, plus it’s flexible enough for weeknight baking or weekend “I’m feeling domestic” energy.
Ingredients
- 3 1/2 cups (420g) bread flour (or all-purpose flour; see tips)
- 1 1/2 teaspoons salt
- 2 teaspoons sugar (helps the yeast and browning)
- 2 1/4 teaspoons (1 packet) instant yeast (or active dry; see tips)
- 1 1/4 cups (300g) warm water (about 105–110°F / 40–43°C)
- 1 tablespoon olive oil (optional, for slightly softer crumb)
- 1 egg + 1 tablespoon water (optional egg wash for shine)
- Ice cubes or hot water for steam in the oven
How to Make It
- Mix the dough. In a large bowl, stir together flour, salt, sugar, and yeast. Add warm water (and olive oil if using). Mix with a spoon until a shaggy dough forms and no dry flour remains.
- Knead without a mixer. Turn the dough onto a lightly floured counter and knead 8–10 minutes until smooth and elastic. If it’s super sticky, dust with a little flour (a teaspoon at a time), but keep it slightly tacky for a fluffier inside.
- First rise. Place dough in a lightly oiled bowl, cover, and let rise until doubled, about 60–90 minutes (depending on how warm your kitchen is).
- Shape into a loaf. Punch down the dough gently. Pat into a rectangle, then roll up tightly from the long side into a log. Pinch the seam closed and tuck the ends under a bit to make a classic French bread shape.
- Second rise. Transfer to a parchment-lined baking sheet (or lightly greased sheet). Cover loosely and let rise 30–45 minutes, until puffy. Near the end, preheat oven to 450°F (232°C).
- Score and add shine (optional). Use a sharp knife or razor to make 3–4 diagonal slashes across the top. For a shiny crust, brush with egg wash right before baking.
- Create steam for that crispy crust. Place an empty metal pan (like a cake pan or small roasting pan) on the bottom rack while the oven preheats. When you put the bread in, carefully toss in a handful of ice cubes (or pour in 1/2 cup hot water). Close the door fast to trap steam.
- Bake. Bake 20–25 minutes until deep golden brown. The loaf should sound hollow when tapped on the bottom, or register about 200–205°F (93–96°C) inside if you have a thermometer.
- Cool (the hardest part). Cool on a rack at least 30 minutes before slicing so the inside sets up fluffy instead of gummy.
Tips for the Best Results
- Use bread flour if you can. It has more protein for a chewier crumb and better rise, but all-purpose still makes a great loaf.
- Don’t over-flour the dough. A slightly tacky dough bakes up lighter. If it’s sticking to everything, add flour in tiny amounts.
- Instant vs. active dry yeast: Instant can be mixed right in. If using active dry, dissolve it in the warm water with the sugar for 5–10 minutes until foamy.
- Steam is the secret. That blast of moisture early in baking keeps the crust flexible so the loaf can expand, then it turns crispy as the steam dissipates.
- Score with confidence. Quick, shallow cuts help control expansion and give you that bakery look. If your knife drags, lightly oil it.
- Let it cool fully for clean slices. Warm bread is tempting, but slicing too soon can compress the crumb.
Variations
- Garlic butter French bread: After baking, split and spread with garlic butter, then toast 5 minutes at 425°F (218°C).
- Herb loaf: Add 1–2 teaspoons dried Italian seasoning or rosemary to the dry ingredients.
- Sesame crust: Brush with egg wash and sprinkle with sesame seeds before baking.
- Mini baguettes: Divide dough into 2–3 smaller logs and bake 15–20 minutes (watch for color).
- Whole wheat blend: Swap in up to 1 cup whole wheat flour (start with a little extra water, 1–2 tablespoons).
Storage & Reheating
Store cooled bread loosely wrapped at room temp for up to 2 days (paper bag or foil is great for crust). For longer storage, slice and freeze in a zip-top bag up to 2 months. Reheat slices in a toaster, or refresh a whole loaf at 375°F (190°C) for 8–12 minutes; if it’s very dry, mist lightly with water first.
FAQ
How do I get a crispy crust without a Dutch oven?
Steam. Put a metal pan on the bottom rack while the oven preheats, then add ice cubes or hot water right when the bread goes in. That early steam helps the loaf expand and creates that thin, crackly crust as it bakes.
Can I make this French bread with all-purpose flour?
Yes. Bread flour gives a slightly chewier texture and taller rise, but all-purpose flour still bakes up fluffy and delicious. If your dough feels a bit wetter with all-purpose, add a small dusting of flour during kneading.
Why didn’t my bread rise much?
Most common causes: your yeast is old, the water was too hot (it can damage yeast), or your kitchen was cold. Aim for warm (not hot) water and let the dough rise in a cozy spot, like inside an off oven with the light on.
Can I prep the dough ahead and bake later?
Yes. After the first rise, shape the loaf, cover well, and refrigerate up to 12 hours. Let it sit at room temp 30–60 minutes while the oven preheats so it can puff up a bit, then score and bake as directed.
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 loaves can turn gummy inside, so don’t be afraid of good color.