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

If “homemade French bread” sounds like a whole weekend project with special tools, this is your sign to relax. This loaf is made with a bowl, a spoon (or your hands), and a baking sheet—no stand mixer, no Dutch oven, no pizza stone.

You’ll get that classic crackly crust and a soft, fluffy interior that’s perfect for sandwiches, soup-dunking, or just tearing off warm pieces like you “accidentally” forgot dinner.

Why You’ll Love This

It’s simple, reliable, and uses pantry basics, but still tastes like you picked it up from a bakery—thanks to a steamy oven trick that makes the crust crisp without any fancy gear.

Ingredients

3 1/2 cups (420g) all-purpose flour, plus extra for shaping
1 1/2 teaspoons (9g) fine salt
2 teaspoons (7g) active dry yeast (or instant yeast)
1 1/4 cups (300g) warm water (about 100–110°F / 38–43°C)
1 teaspoon sugar or honey (optional, helps yeast get going)
1 teaspoon olive oil (optional, for the bowl)
1 egg beaten with 1 tablespoon water (optional, for shine)

How to Make It

Bloom the yeast (optional but reassuring). In a large bowl, stir warm water and sugar/honey. Sprinkle yeast over top and let sit 5–10 minutes until foamy. (If using instant yeast, you can skip blooming and mix it right in.)
Mix the dough. Add flour and salt. Stir with a spoon until a shaggy dough forms, then use your hands to bring it together. It should be soft and slightly tacky, not soupy. Add 1–2 tablespoons flour only if it’s extremely sticky.
Knead without a mixer. Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If it sticks, dust lightly—try not to over-flour.
First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes, until doubled. Warmer room = faster rise.
Shape the loaf. Gently punch down dough. Shape into a long loaf: pat into a rectangle, roll up tightly from the short side, and pinch the seam closed. Taper the ends a little if you want that classic baguette-y vibe. Place seam-side down on a parchment-lined baking sheet.
Second rise. Cover loosely and let rise 30–45 minutes, until puffy. Meanwhile, preheat oven to 425°F (220°C). Place an empty metal pan (like a small roasting pan or cake pan) on the bottom rack to heat up.
Score and steam. Use a sharp knife to make 3–4 diagonal slashes on top. Brush with egg wash if using. Carefully pour 1 cup hot water into the preheated empty pan to create steam (stand back).
Bake. Bake 22–28 minutes until deep golden brown and the loaf sounds hollow when tapped on the bottom. If you have a thermometer, aim for about 200–205°F (93–96°C) internal.
Cool (yes, really). Let cool on a rack at least 20–30 minutes before slicing so the inside sets up fluffy instead of gummy.

Tips for the Best Results

Use steam for that bakery crust. The hot water in the preheated pan is the no-fancy-equipment secret.
Don’t drown the dough in flour. A slightly tacky dough bakes up lighter and fluffier.
Knead until elastic. You should be able to stretch a small piece a bit without it tearing instantly.
Score with confidence. Shallow cuts won’t open; aim for about 1/4 inch deep.
Let it fully cool before slicing. The crumb finishes cooking as it cools, and you’ll get cleaner slices.
If your kitchen is cold, let the dough rise in the oven with the light on (oven off).

Variations

Garlic-herb French bread: Mix 1 teaspoon garlic powder and 1 teaspoon dried Italian herbs into the flour.
Seeded crust: Brush with egg wash, then sprinkle sesame or poppy seeds before baking.
Whole wheat blend: Swap in up to 1 cup (120g) whole wheat flour; add 1–2 tablespoons extra water if needed.
Mini loaves: Divide dough into 2 pieces and shape into smaller loaves; start checking for doneness around 18–20 minutes.
Soft sandwich-style: Skip the steam pan and brush with melted butter right after baking for a softer crust.

Storage & Reheating

Store cooled bread loosely wrapped in a paper bag or kitchen towel for 1 day, or in a sealed bag for up to 3 days (the crust will soften). To re-crisp, spritz lightly with water and warm in a 350°F (175°C) oven for 8–12 minutes. For longer storage, freeze sliced bread in a freezer bag up to 2 months and toast slices straight from frozen.

FAQ

Can I make this French bread without a stand mixer?

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

How do I get a crispy crust without a Dutch oven or baking stone?

Steam is the move. Preheat an empty metal pan on the bottom rack, then add hot water right when the bread goes in. That burst of steam helps the crust set thin and crackly while the inside stays soft.

My dough didn’t rise much. What went wrong?

Usually it’s yeast or temperature. Make sure your water is warm (not hot), your yeast isn’t expired, and your dough rises in a cozy spot. If your kitchen is chilly, rising can take longer—give it time.

Can I use instant yeast instead of active dry yeast?

Absolutely. Use the same amount. You can mix instant yeast directly into the flour, then add warm water and proceed as written.

Why is my bread dense instead of fluffy?

Common causes: too much flour, not enough kneading, or under-proofing. Measure flour by spooning into the cup and leveling (or weigh it), knead until smooth and elastic, and let the dough rise until truly puffy before baking.