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

If “homemade French bread” sounds like a weekend project that requires a stand mixer, a baking stone, and a degree in chemistry… let’s fix that. This is the simple, no-fancy-gear version: a crisp, crackly crust with a soft, fluffy interior that’s basically begging for butter.

All you need is a bowl, a spoon, a baking sheet, and a little patience while the dough rises. The oven does the rest (with one tiny trick for that bakery-style crust).

Why You’ll Love This

This French bread is approachable but still gives big “I know what I’m doing” energy: minimal ingredients, no special tools, and a reliably crispy crust thanks to steam in the oven. It’s perfect for sandwiches, soup nights, or tearing into while it’s still warm.

Ingredients

3 1/2 cups (420g) all-purpose flour, plus more for dusting
1 1/2 teaspoons fine salt
2 1/4 teaspoons (1 packet) active dry yeast
1 1/4 cups (300ml) warm water (about 105–110°F / 40–43°C)
1 teaspoon sugar or honey (helps the yeast get going)
1 tablespoon olive oil (optional, for slightly softer crumb)
1 egg beaten with 1 tablespoon water (optional, for shine)
1–2 tablespoons flour or cornmeal for the baking sheet

How to Make It

Proof 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.)
Mix the dough: Add flour and salt (and olive oil if using). Stir with a sturdy spoon until a shaggy dough forms and no dry patches remain.
Knead by hand: Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If it’s super sticky, add flour 1 tablespoon at a time—don’t overdo it.
First rise: Place dough in a lightly oiled bowl, cover (towel or plastic wrap), and let rise in a warm spot 60–90 minutes, until doubled in size.
Shape the loaf: Punch down gently. Shape into a long loaf (baguette-style) or a thicker “batard” by patting into a rectangle, then rolling tightly from the long edge and pinching the seam. Place seam-side down on a baking sheet dusted with flour or cornmeal.
Second rise: Cover loosely and let rise 30–45 minutes, until puffy. While it rises, preheat oven to 450°F (232°C). Place an empty metal pan (like a roasting pan) on the bottom rack to heat up.
Score and prep: Use a sharp knife to make 3–4 diagonal slashes across the top (about 1/4-inch deep). Brush with egg wash if you want a shiny crust.
Create steam + bake: Carefully pour 1 cup hot water into the preheated empty pan on the bottom rack (stand back—steam!). Immediately put the bread on the middle rack and bake 20–25 minutes until deep golden brown. It should sound hollow when tapped.
Cool (the hardest step): Transfer to a rack and cool at least 20 minutes before slicing so the inside finishes setting and stays fluffy.

Tips for the Best Results

Use warm (not hot) water: Too hot can kill yeast; too cool slows the rise.
Measure flour with a light hand: Spoon into the measuring cup and level off, or use a scale for best consistency.
Don’t skip the steam: That’s the secret to a crisp crust without a Dutch oven or baking stone.
Score with confidence: The slashes control where the loaf expands so it doesn’t burst randomly.
Let it cool before slicing: Cutting too early can make the crumb gummy, even if it looks done.
Want extra crunch? Bake 2–3 minutes longer and cool uncovered.

Variations

Garlic herb French bread: Mix 1 teaspoon garlic powder and 1 teaspoon dried Italian seasoning into the flour. Brush baked loaf with melted butter and minced garlic.
Sesame or everything topping: Brush with egg wash, then sprinkle sesame seeds or everything seasoning before baking.
Chewy “Parisian” style: Skip the olive oil and do a longer first rise (up to 2 hours) for more chew and flavor.
Mini loaves: Divide dough into 2–3 smaller loaves; bake 16–20 minutes and start checking early.
Soft sandwich loaf vibe: Bake at 425°F (218°C) and brush warm loaf with butter for a softer crust.

Storage & Reheating

Store cooled bread loosely wrapped at room temperature for up to 2 days (avoid airtight bags if you want the crust to stay crisp). For longer storage, slice and freeze in a zip-top bag for up to 2 months. Reheat whole bread at 375°F (190°C) for 8–12 minutes; for slices, toast or warm in a skillet for a crisp edge.

FAQ

Can I make this French bread without a stand mixer?

Yes—this recipe is designed for hand mixing and kneading. A spoon and your hands are enough. Knead until the dough feels smooth and springs back when you poke it lightly.

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

Steam is the move. Preheat an empty metal pan on the bottom rack, then carefully add hot water when the bread goes in. The steam helps the crust expand first, then crisp up beautifully as it bakes.

My dough is sticky. Should I keep adding flour?

Add flour slowly—1 tablespoon at a time—only until the dough is manageable. Slightly tacky dough bakes up fluffier than a dry, stiff dough. Sticky at the start is normal; it should smooth out as you knead.

Can I use instant yeast instead of active dry yeast?

Yes. Use the same amount (2 1/4 teaspoons). You can skip the proofing step and mix it directly into the flour, but using warm water still helps the dough rise faster.

Why is my bread dense instead of fluffy?

Most commonly: the dough didn’t rise enough (cold kitchen or old yeast), too much flour was added, or it was sliced too soon. Make sure it doubles on the first rise, feels puffy on the second rise, and cools at least 20 minutes before cutting.