Classic French Bread (Crispy Crust, Soft Crumb)
French bread is known for its golden crust, light interior, and clean wheat flavor. Unlike enriched breads, it’s made with just a few basic ingredients, letting technique do the work. This recipe produces a bakery-style loaf with a crackly crust and airy crumb—ideal for sandwiches, dipping, or serving alongside soups and salads.
Why You’ll Love This French Bread
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Crisp, golden crust with a soft interior
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Made with simple pantry ingredients
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No special equipment required
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Perfect for sandwiches, garlic bread, or dipping
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Freezes beautifully
Ingredients
Makes 1 large loaf or 2 medium loaves.
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3½ cups (440 g) all-purpose or bread flour
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1½ teaspoons salt
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1 teaspoon sugar
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2¼ teaspoons (7 g) active dry yeast
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1¼ cups (300 ml) warm water (105–110°F / 40–43°C)
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1 tablespoon olive oil (optional, for slightly softer crumb)
Equipment Needed
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Large mixing bowl
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Baking sheet
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Parchment paper
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Sharp knife or bread lame
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Clean kitchen towel
Step-by-Step Instructions
1. Activate the Yeast
In a small bowl, mix the warm water, sugar, and yeast. Let stand for 5–10 minutes until foamy.
2. Make the Dough
In a large bowl, combine flour and salt. Add the yeast mixture and olive oil (if using). Mix until a rough dough forms.
3. Knead
Turn dough onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic.
(Or knead in a stand mixer for 5–6 minutes.)
4. First Rise
Place dough in a lightly oiled bowl. Cover and let rise for 1–1½ hours, or until doubled in size.
5. Shape
Punch down dough gently. Shape into a long loaf or divide into two smaller loaves. Place on a parchment-lined baking sheet.
6. Second Rise
Cover loosely and let rise for 30–45 minutes, until slightly puffy.
7. Score
Preheat oven to 450°F (230°C).
Using a sharp knife, score the top of the loaf with 3–4 diagonal slashes.
8. Bake with Steam
Place a small metal pan on the bottom rack of the oven.
Put bread in the oven and carefully pour 1 cup hot water into the pan to create steam.
Bake for 22–25 minutes, until deep golden brown and hollow-sounding when tapped.
9. Cool
Transfer to a wire rack and cool for at least 20 minutes before slicing.
Tips for Perfect French Bread
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Steam is essential for a crisp crust
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Don’t over-flour the dough—slightly sticky is good
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Score confidently for proper oven spring
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Let bread cool fully for best crumb structure
Serving Suggestions
French bread is incredibly versatile:
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Serve warm with butter or olive oil
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Use for sandwiches or panini
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Slice for bruschetta or crostini
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Pair with soups, stews, or cheese boards
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Turn day-old bread into garlic bread or croutons
Storage
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Room temperature: Wrap loosely, up to 2 days
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Freezer: Freeze whole or sliced up to 2 months
To refresh, warm in a 375°F (190°C) oven for 5–8 minutes.
Final Thoughts
Homemade French bread proves that a few simple ingredients can create something truly special. With its crisp crust, soft crumb, and classic flavor, this loaf belongs in every home baker’s repertoire.