If you’ve been craving that classic bakery-style French bread—crispy, crackly crust and a soft, fluffy inside—but you don’t have a stand mixer, bread machine, or fancy Dutch oven… you’re in the right place. This recipe is built for real-life kitchens: a bowl, a spoon, a baking sheet, and a little patience.
Think of it as your go-to “I can totally make bread” loaf. It’s simple, reliable, and makes your house smell like you live above a cozy bakery (without doing the most).
Why You’ll Love This
You get a golden, crispy crust and tender interior using basic tools, straightforward ingredients, and a smart steam trick in the oven—no special gear, no stress, just legit French bread vibes.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus a little extra for dusting
- 1 1/2 teaspoons (9g) fine salt
- 2 1/4 teaspoons (1 packet / 7g) active dry yeast
- 1 1/3 cups (320g) warm water (about 105–110°F / 40–43°C)
- 1 teaspoon granulated sugar or honey (helps the yeast get moving)
- 1 tablespoon olive oil (optional, for a slightly softer crumb)
- 1 egg, beaten with 1 tablespoon water (optional, for extra shine)
How to Make It
- Wake up the yeast: In a large bowl, stir warm water and sugar (or honey). Sprinkle yeast over the top and let it sit 5–10 minutes until foamy. If it doesn’t foam, your yeast may be old or the water was too hot/cold—try again.
- Mix the dough: Add flour and salt to the bowl (and olive oil if using). Stir with a sturdy spoon until a shaggy dough forms and you can’t really “stir” anymore.
- Knead by hand (quick and doable): Turn dough onto a lightly floured counter and knead 8–10 minutes until smooth and elastic. If it’s super sticky, dust with a tiny bit of flour as needed, but don’t overdo it—slightly tacky is good.
- First rise: Place dough in a lightly oiled bowl, cover (towel or plastic wrap), and let rise 60–90 minutes until doubled. If your kitchen is cool, it may take closer to 2 hours.
- Shape the loaves: Punch down the dough, then divide in half for 2 smaller loaves (easier to bake evenly) or keep as 1 large loaf. Shape into long baguette-style logs by patting into a rectangle and rolling tightly, pinching the seam closed.
- Second rise: Place on a parchment-lined baking sheet (or lightly greased sheet). Cover and rise 30–45 minutes until puffy. While it rises, preheat oven to 450°F (232°C).
- Score + steam trick: Use a sharp knife to slash 3–4 diagonal cuts across each loaf. Optional: brush with egg wash for shine. Place an empty metal pan (like a small roasting pan or cake pan) on the bottom rack while preheating.
- Bake: Put bread on the middle rack. Carefully pour 1 cup hot water into the empty pan on the bottom rack to create steam, then close the oven fast. Bake 20–25 minutes for 2 loaves (or 28–32 minutes for 1 large loaf), until deep golden and it sounds hollow when tapped.
- Cool (yes, really): Transfer to a rack and let cool at least 20 minutes before slicing. Cutting too early can make the inside gummy.
Tips for the Best Results
- Measure flour the chill way: Spoon flour into the measuring cup and level it off. Packing it in can make the dough dense.
- Don’t fear a slightly sticky dough: Too much extra flour during kneading is the #1 reason bread turns heavy.
- Get that crust: The steam pan is the secret. It helps the crust set later, so the loaf can rise and get crackly.
- Score with confidence: Quick, decisive slashes help the loaf expand where you want, not randomly down the side.
- Use a thermometer if you have one (not required): Bread is done around 200–205°F (93–96°C) internally.
- Make your kitchen a “proofing zone”: If it’s cold, let the dough rise in the oven (turned OFF) with the light on.
Variations
- Chewy “Paris-ish” version: Skip the olive oil and let the first rise go a little longer for extra chew.
- Garlic butter French bread: Brush warm loaves with melted butter mixed with garlic powder and a pinch of salt.
- Herb loaf: Add 1–2 teaspoons dried Italian herbs to the flour for a savory, sandwich-ready loaf.
- Whole wheat blend: Swap 1 cup all-purpose flour for whole wheat flour and add 1–2 extra tablespoons water if needed.
- Sesame crust: Brush with egg wash and sprinkle sesame seeds on top before baking.
Storage & Reheating
Store cooled bread loosely wrapped at room temp for up to 2 days (tight bags can soften the crust). For longer storage, slice and freeze up to 2 months. Reheat in a 350°F (177°C) oven for 8–12 minutes (or 15 minutes from frozen) to bring back that crispy crust.
FAQ
Can I make this French bread recipe without a stand mixer?
Yes—this recipe is made for hand mixing and hand kneading. A spoon and a countertop are enough. Kneading for 8–10 minutes builds the structure you’d normally get from a mixer.
How do I get a crispy crust without a Dutch oven?
Use steam. Preheat an empty metal pan on the bottom rack, then pour in hot water right when the bread goes in. That burst of steam helps create a crisp, bakery-style crust.
Why is my bread dense instead of fluffy?
Most often it’s one of these: too much flour added during kneading, the dough didn’t rise long enough, or the yeast wasn’t active. The dough should roughly double on the first rise, and it should feel soft and elastic before shaping.
Can I use instant yeast instead of active dry yeast?
Yes. Use the same amount (2 1/4 teaspoons). You can mix it directly into the flour and add warm water, but you can still proof it first if you want the reassurance that it’s alive and thriving.
How do I know when French bread is fully baked?
Look for a deep golden-brown 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 fluffy texture.