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French Bread Recipe - A Simple, Crusty Loaf for Everyday Meals

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 3 1/2 cups (440 g) bread flour (or all-purpose flour for a softer texture)
  • 1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
  • 2 1/4 tsp (7 g) instant yeast (or active dry yeast)
  • 2 tsp (10 g) fine sea salt
  • 1 tsp sugar or honey (optional, helps jump-start yeast)
  • 1 tbsp olive oil (optional, for a slightly softer crust)
  • Extra flour for dusting

Method
 

  1. Bloom the yeast (if using active dry): In a small bowl, mix warm water with sugar or honey. Sprinkle active dry yeast on top and let stand 5–10 minutes until foamy. If using instant yeast, skip this and add it directly to the flour.
  2. Mix the dough: In a large bowl, combine flour and salt. Add the yeast mixture (or water if using instant yeast) and olive oil if using. Stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
  3. Autolyse (optional but helpful): Let the dough rest, covered, for 15–20 minutes. This improves gluten development and makes kneading easier.
  4. Knead: Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly tacky. If it’s very sticky, dust sparingly with flour; avoid adding too much.
  5. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled, about 60–90 minutes. A slow rise builds flavor, so don’t rush it.
  6. Shape: Gently deflate the dough. For one large loaf, form a rectangle, then roll it up tightly from the long side, pinching the seam. For two smaller loaves, divide the dough and shape each the same way. Tuck the ends under for a neat look.
  7. Second rise: Place the shaped loaf or loaves seam-side down on a parchment-lined baking sheet. Cover loosely and let rise until puffy, about 30–45 minutes. The dough should spring back slowly when poked.
  8. Preheat and steam setup: Heat the oven to 450°F (232°C). Place an empty metal pan on a lower rack to heat up. This will help create steam for a crisp crust.
  9. Score: Using a sharp knife or lame, make 3–4 diagonal slashes about 1/4 inch deep along the top. This guides the expansion in the oven.
  10. Steam and bake: Place the bread in the oven. Carefully pour 1 cup of hot water into the preheated pan and close the oven door immediately to trap steam. Bake for 22–28 minutes for two loaves or 28–32 minutes for one large loaf, until deep golden brown.
  11. Check for doneness: The loaf should sound hollow when tapped on the bottom and register around 205–210°F (96–99°C) internally.
  12. Cool: Transfer to a wire rack and let cool at least 30 minutes before slicing. This finishes the crumb and keeps it from gummy texture.