Want that bakery-style French bread vibe—shattery crust, soft fluffy middle—without a stand mixer, a fancy bread lame, or a $300 Dutch oven? Same. This recipe is built for real-life kitchens: one bowl, a spoon, and a baking sheet.
The method is simple, forgiving, and surprisingly impressive. If you can stir, wait, and shape a loaf into something vaguely baguette-ish, you’re in business.
Why You’ll Love This
It’s the perfect “looks like I tried really hard” loaf with minimal gear: crisp crust from steam, airy interior from a simple rise, and a classic flavor that works with everything from soup night to sandwich duty.
Ingredients
- 3 1/2 cups (420g) all-purpose flour, plus more for dusting
- 1 1/2 cups (360g) 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 (optional, helps yeast get going)
- 1 tablespoon olive oil (optional, for a slightly softer crumb)
- 1 egg + 1 tablespoon water (optional egg wash for shine)
How to Make It
- Wake up the yeast. In a large bowl, combine warm water, yeast, and sugar (if using). Stir and let sit 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be old or the water was too hot/cold.)
- Make the dough. Add flour and salt (and olive oil if using). Stir with a sturdy spoon until a shaggy dough forms and no dry flour remains.
- Knead—no mixer needed. Turn dough onto a lightly floured counter and knead 8–10 minutes until smooth and elastic. If it’s sticky, dust with a little flour as you go (a little at a time).
- First rise. Place dough in a lightly oiled bowl, cover, and let rise 60–90 minutes until doubled. (Warm spot = faster. Cool kitchen = longer. Both are fine.)
- Shape the loaves. Punch down gently and divide into 2 equal pieces. Shape each into a long loaf: flatten into a rectangle, roll up tightly from the short side, then gently taper the ends. Place on a parchment-lined baking sheet, seam-side down.
- Second rise. Cover and let rise 30–45 minutes until puffy. Meanwhile, preheat oven to 450°F (232°C). Put an empty metal baking pan on the bottom rack (for steam).
- Score + steam. Make 3–4 diagonal slashes on each loaf using a sharp knife. For shine, brush with egg wash (optional). Carefully pour 1 cup hot water into the preheated empty pan to create steam, then quickly close the oven door.
- Bake. Bake 20–25 minutes until deep golden brown and the loaves sound hollow when tapped. Cool at least 20 minutes before slicing for the fluffiest interior.
Tips for the Best Results
- Measure flour with a light hand. Too much flour = dense loaf. If you’re scooping, spoon flour into the cup and level it off.
- Knead until it passes the “stretch test.” Pull a small piece—if it stretches thin without tearing right away, you’re set.
- Steam is the crust cheat code. The hot-water-in-pan trick helps you get that crackly French-bread crust on a regular baking sheet.
- Score with confidence. Quick, shallow cuts (about 1/4 inch) help the loaf expand where you want, not randomly.
- Don’t slice too early. Cooling finishes the bake inside; slicing hot can make the crumb gummy.
- Want extra crunch? Leave the loaves in the turned-off oven with the door cracked for 5 minutes after baking.
Variations
- Garlic herb French bread: Mix 1–2 teaspoons dried Italian herbs into the flour. Brush warm loaves with melted garlic butter.
- Sesame or everything topping: Brush with egg wash (or water) and sprinkle seeds/seasoning before baking.
- Chewy “bigger holes” version: Swap 1/2 cup flour for bread flour and add 2 extra tablespoons water; keep the dough slightly tacky.
- Whole wheat blend: Replace 1 cup flour with whole wheat flour (add 1–2 tablespoons extra water if needed).
- Mini loaves: Divide into 4 smaller baguette-style loaves and bake 16–20 minutes.
Storage & Reheating
Store cooled bread loosely wrapped at room temp for up to 2 days (avoid airtight bags if you want the crust to stay crisp). For longer storage, freeze sliced or whole loaves up to 2 months. Reheat at 375°F (190°C) for 8–12 minutes (from room temp) or 15–20 minutes (from frozen) until the crust crisps up again.
FAQ
Can I make French bread without a stand mixer?
Yes—this recipe is designed for hand mixing and kneading. A bowl, a spoon, and 8–10 minutes of kneading on the counter is all you need for a fluffy interior.
How do I get a crispy crust without a Dutch oven?
Create steam in the oven: preheat an empty metal pan on the bottom rack, then carefully add 1 cup hot water right after the loaves go in. The steam helps the crust form that classic crisp, crackly finish.
Why is my bread dense instead of fluffy?
The most common reasons are too much flour, under-kneading, or not enough rise time. The dough should feel smooth and elastic after kneading, and it should roughly double during the first rise. If your kitchen is cool, give it more time.
Can I use instant yeast instead of active dry?
Yes. Use the same amount (2 1/4 teaspoons). You can mix it directly into the flour and add warm water, but letting it bloom for a few minutes doesn’t hurt and can confirm it’s alive.
What can I use to score the bread if I don’t have a bread lame?
A sharp serrated knife works great, and a very sharp chef’s knife can too. Make quick, clean slashes (about 1/4 inch deep). If the dough drags, lightly oil the blade or chill the shaped loaves for 10 minutes before scoring.