French Bread Recipe

The Guide to Baking Perfect French Bread at Home

There is nothing quite like the aroma of freshly baked bread filling your home—a warm, comforting scent that promises pure satisfaction. Imagine pulling a perfectly golden-brown loaf of French bread from your own oven, its crust crackling invitingly. This seemingly professional achievement is a deeply rewarding and accessible experience for any home cook, turning simple ingredients into something truly special.

Despite its gourmet reputation, creating incredible French bread is remarkably straightforward with the right guidance. This recipe is designed to be not only delicious but also a joy to create, demystifying the process and inviting you into the wonderful world of home baking. Get ready to impress yourself, your family, and your friends with a loaf that’s crusty on the outside, soft on the inside, and perfect in every way.

Why Make This Delicious Recipe & When to Serve It

The simple pleasure of transforming a few pantry staples—flour, water, yeast—into a spectacular, fragrant loaf is one of the most rewarding kitchen projects you can undertake. This recipe is designed to be a reliable, "no-fail" starting point for aspiring bakers, yielding a beautiful bread that will make you fall in love with the process.

The true beauty of homemade French bread lies in its incredible versatility. It’s a culinary chameleon that fits perfectly into any meal of the day.

For breakfast, enjoy it toasted and slathered with butter and jam, or use thick, day-old slices to make the most decadent French toast you’ve ever had. For lunch, it serves as the ideal foundation for countless sandwiches, from a classic Parisian jambon-beurre (ham and butter) to a hearty New Orleans-style po'boy. Come dinnertime, it’s the essential companion for dipping into a rich beef bourguignon, a creamy tomato soup, or sopping up the last delicious drops of pasta sauce. And for entertaining, slices can be transformed into elegant crostini or bruschetta, or simply served alongside a cheese and charcuterie board to elevate any gathering.

Basic Ingredients (Serves 10-12 people)

This recipe yields 2 beautiful loaves, perfect for sharing or saving one for later. Each ingredient plays a crucial role in achieving the perfect balance of flavor, texture, and appearance.

2 ¼ cups Warm Water (110-115°F / 43-46°C): This is the lifeblood of the dough, hydrating the flour to form the essential gluten network that gives the bread structure. The specific warm temperature is vital for waking up the yeast gently without harming it.
1 tablespoon Active Dry Yeast: This living microorganism is the engine of the recipe, consuming sugars and releasing carbon dioxide gas. This process, called fermentation, is what makes the bread rise and develops its wonderfully complex, bready flavor.
2 tablespoons Granulated Sugar: While not found in traditional lean baguettes, a small amount of sugar provides an immediate food source for the yeast, ensuring a vigorous and reliable rise. It also helps create a more tender crumb and contributes to a beautifully caramelized, golden-brown crust.
2 tablespoons Olive Oil: This fat is another key element that makes this loaf perfect for home bakers. It tenderizes the gluten structure, resulting in a softer, more pliable crumb and a slightly less crackly crust, while also adding a subtle richness to the flavor and improving shelf life.
5 ½ – 6 cups Bread Flour: As the structural backbone of the loaf, bread flour is non-negotiable for achieving that signature chewy texture. Its higher protein content (12-14%) forms a stronger, more elastic gluten network than all-purpose flour, which is essential for trapping gas and supporting a tall, airy loaf.
2 ¼ teaspoons Salt: Far more than a simple flavor enhancer, salt is a critical technical ingredient. It strengthens the gluten network, helping the dough hold its shape, and it regulates the fermentation rate by slowing down the yeast, allowing for better flavor development over time.
1 large Egg (for egg wash, optional): Beaten with a tablespoon of water and brushed on the loaves before baking, this optional step doesn't significantly alter the taste but creates a beautiful, shiny, deep golden-brown finish, giving your bread a professional, bakery-quality appearance.

Step-by-Step Preparation

1. Activate the Yeast (Proofing)

In the large bowl of a stand mixer, combine the 2 ¼ cups of warm water, 1 tablespoon of active dry yeast, and 2 tablespoons of granulated sugar. Stir gently and let the mixture stand for 5-10 minutes. This step is a viability test; the mixture should become foamy and bubbly, which is the visual confirmation that your yeast is alive and ready to work its magic.

2. Combine the Dough Ingredients

Once the yeast is frothy, add the 2 ¼ teaspoons of salt, 2 tablespoons of olive oil, and about 3 cups of the bread flour to the bowl. Attach the dough hook and mix on a low speed for 1-2 minutes, just until a shaggy, messy dough begins to form. This gentle start prevents flour from flying out of the bowl and allows the ingredients to begin hydrating evenly.

3. Knead to Develop Gluten

Continue mixing on a low-to-medium speed while gradually adding the remaining 2 ½ to 3 cups of bread flour, about a half cup at a time. Knead for 5-8 minutes until the dough pulls away from the sides of the bowl and forms a smooth, elastic, and soft ball. The final dough should be slightly tacky to the touch but not overly sticky, which indicates perfect hydration for a strong yet pliable gluten structure.

4. First Rise (Bulk Fermentation)

Transfer the dough to a large, lightly oiled bowl, turning it once to coat the entire surface with oil; this prevents a dry skin from forming. Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm, draft-free spot for 60-90 minutes. The dough should double in size during this crucial resting period, which is when the yeast develops the bread's volume and signature flavor.

5. Divide and Pre-Shape the Dough

Gently deflate the risen dough by punching it down, then turn it out onto a lightly floured work surface. Using a bench scraper or sharp knife, divide the dough into two equal halves. Gently form each half into a rough ball, cover them with a towel, and let them rest for 10-15 minutes. This brief rest allows the gluten to relax, making the dough less springy and much easier to handle for the final shaping.

6. Shape the Final Loaves

Working with one piece of dough at a time, press it into an approximate 9x13-inch rectangle. Starting from one of the long edges, roll the dough up tightly into a cylinder, similar to making a jelly roll. As you roll, pinch the seam firmly with your fingertips to seal it completely. Tuck the ends under slightly and place the loaves seam-side down on a large baking sheet lined with parchment paper.

7. Second Rise (Proofing)

Cover the shaped loaves loosely with greased plastic wrap or a kitchen towel. Let them rise again in a warm place for another 30-45 minutes. You're looking for them to become visibly puffy, having increased in size by about half. This second rise refines the crumb structure, ensuring a light and even final texture. While the loaves are proofing, preheat your oven to 400°F (200°C).

8. Prepare for Baking (Scoring and Glazing)

Just before baking, prepare the optional egg wash by whisking the 1 large egg with one tablespoon of water in a small bowl. Gently brush this mixture over the tops and sides of the loaves for a beautiful, glossy finish. Then, using a very sharp knife, a razor blade, or a bread lame, make three to four quick, confident diagonal slashes (about ¼-inch deep) across the top of each loaf. This scoring allows steam to escape and the bread to expand beautifully in the oven.

9. Bake with Steam for a Crispy Crust

Place the baking sheet on the center rack of the fully preheated oven. To create the essential steam for a crisp crust, carefully place a metal pan on the bottom rack and toss in 5-6 ice cubes or pour in a cup of hot water. Bake for 20-25 minutes, or until the loaves are a deep golden brown and sound hollow when tapped on the bottom. For accuracy, an instant-read thermometer inserted into the center should read 190-200°F (88-93°C).

10. Cool Before Slicing

Immediately transfer the baked loaves from the hot pan to a wire rack. This step is critical as it allows air to circulate all around the bread, preventing the bottom crust from becoming soggy as it cools. As tempting as it is to slice into it right away, let the bread cool for at least 30 minutes. This allows the internal structure, or crumb, to set completely, preventing a gummy texture.

Tips for the Perfect Recipe

Achieving the Perfect Crackly Crust

The secret to a bakery-worthy crust is a steamy oven environment, which allows the bread to expand fully before the exterior hardens.

The Water Pan Method: As detailed in the recipe, placing a pan of hot water or ice cubes on the bottom oven rack creates an initial blast of steam. This keeps the dough's surface moist and pliable, allowing for maximum "oven spring"—a rapid rise that gives the loaf great volume before the crust sets and becomes wonderfully crisp.
High Initial Heat: Baking at a sufficiently high temperature, like the 400°F (200°C) in this recipe, contributes to a rapid rise and helps ensure the crust becomes crisp and golden rather than soft and pale.

Cultivating an Airy, Open Crumb

The "crumb" refers to the texture and pattern of holes inside your bread. An open, irregular crumb is a sign of a fantastic loaf.

Don't Over-Flour: Use the minimum amount of flour necessary on your work surface. Adding too much extra flour during shaping will dry out the dough, leading to a dense, tight crumb. A slightly tacky dough is your friend when aiming for an airy texture.
Handle with Care: When shaping the loaves, be gentle. You want to create tension on the surface of the dough, but aggressively pressing or kneading will destroy the beautiful air pockets created during the first rise. Think of it as coaxing the dough into shape, not forcing it.
Consider Higher Hydration: While this recipe is perfectly balanced for ease of handling, advanced bakers can achieve an even more open crumb by gradually increasing the water content in future bakes. A wetter dough is stickier and more challenging to work with but traps larger pockets of gas, yielding a lighter, more irregular crumb.

Developing Deeper Flavor

Cold Fermentation: Time is a key ingredient for developing flavor. For a more complex, nuanced, and slightly tangy taste, perform the first rise (bulk fermentation) in the refrigerator for an extended period, such as 18-24 hours. This slows the yeast's leavening activity, giving flavor-producing enzymes more time to work their magic.

Mastering the Finish

The Egg Wash: The egg wash in the recipe provides a beautiful shine and deep color. For a softer crust, you can skip the egg wash and instead brush the loaves with melted butter immediately after they come out of the oven.
Precise Scoring: Use the sharpest blade you can find—a clean razor blade or a baker's lame is ideal. The cuts should be quick, confident, and made at a slight angle, not straight down. Proper scoring allows the loaf to expand predictably and creates an attractive "ear," which is the raised, crisp flap of crust along the slash.

Serving Ideas

The Simple Classics

Warm with Butter: There is no purer joy than a thick slice, still warm from the oven, slathered with high-quality salted butter.
Gourmet Garlic Bread: Slice the loaf, spread with a mixture of softened butter, minced garlic, and fresh parsley, then bake until golden and fragrant.
Olive Oil Dip: Serve slices alongside a small bowl of extra virgin olive oil, perhaps with a splash of balsamic vinegar or a sprinkle of herbs for dipping.

Sandwich Artistry

Croque Monsieur/Madame: Build the ultimate French grilled ham and cheese sandwich, traditionally made with a creamy béchamel sauce and topped with a fried egg for a "Madame".
Gourmet Grilled Cheese: Use thick slices with flavorful cheeses like Gruyère, sharp cheddar, or creamy brie for an elevated comfort food classic.
Hearty Po'Boy: The sturdy yet soft structure of this bread is perfect for holding the fillings of a classic New Orleans po'boy sandwich.

Elegant Appetizers

Crostini & Bruschetta: Slice the bread thinly, toast or grill with olive oil, and top with anything from a classic mixture of fresh tomatoes and basil to creamy goat cheese and roasted peppers.
Baked Brie Companion: Serve your fresh bread alongside a wheel of baked brie topped with jam, nuts, or caramelized onions for decadent dipping.
Fondue Dippers: Cut the bread into bite-sized cubes for dipping into a pot of classic Swiss cheese fondue.

The Perfect Accompaniment

With Soups and Stews: This bread is essential for dunking into a hearty bowl of French onion soup, beef stew, or a creamy vegetable bisque.
With Salads: A basket of fresh French bread turns a simple salad into a satisfying and complete meal.
With Pasta: It is the perfect tool for mopping up every last bit of delicious tomato or cream sauce from your plate.

Tips for Storing and Reheating

Storing Leftovers

For a Crusty Loaf (1-2 Days): The best way to maintain a crisp crust is to store the cooled bread at room temperature in a paper bag. This allows the bread to breathe, preventing moisture from getting trapped and softening the crust.
For a Softer Loaf (2-3 Days): If you prefer a softer crust or live in a very dry climate, storing the bread in a loosely sealed plastic bag at room temperature will retain more moisture. Avoid the refrigerator at all costs; the cold temperature accelerates starch crystallization, making the bread go stale much faster.
For Long-Term Storage (Up to 3 Months): To freeze, allow the loaf to cool completely first. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a large freezer-safe zip-top bag. It's best to freeze the loaf whole to protect the interior crumb from drying out.

Reheating Tips

From Room Temperature: To revive a day-old loaf and make it taste freshly baked, preheat your oven to 350°F (175°C). Wrap the entire loaf in foil and place it directly on the oven rack for 10-15 minutes. The foil traps moisture, steaming the interior so it's soft, while warming the crust. For a crispier finish, remove the foil for the last 2-3 minutes of heating.
From Frozen: There's no need to thaw the bread first. Take the frozen loaf, run it quickly under cool tap water to lightly dampen the crust, and place it directly into a 350°F (175°C) oven. Bake for 20-25 minutes, or until the crust is crisp and the inside is thoroughly warmed. The water on the crust turns to steam, rehydrating the loaf as it heats.

Conclusion

Baking French bread from scratch is a journey that rewards you at every step. From the simple magic of watching dough rise to the incredible aroma that fills your kitchen, the process is as satisfying as the final product. The taste, texture, and pride that come with pulling your own perfect, golden loaf from the oven are truly unparalleled. So, tie on your apron and embrace your inner baker—an amazing loaf of homemade French bread is just a few simple steps away.

Frequently Asked Questions

Q: What's the real difference between "French bread" and a "baguette"?

A: While a baguette is a type of French bread, the loaves often labeled "French bread" in the U.S. are typically wider, shorter, and have a softer crust due to added fat and sugar. A traditional French baguette is long, thin, and lean, made with only flour, water, yeast, and salt, giving it a distinctively crisp crust.

Q: Can I use all-purpose flour instead of bread flour?

A: You can, but for the best texture, bread flour is strongly recommended. Its higher protein content creates a stronger gluten network, which results in a chewier texture, a more open crumb, and a loaf that holds its tall shape better. Using all-purpose flour will produce a slightly denser and softer loaf.

Q: My crust isn't crispy. What's the secret?

A: The secret to a perfectly crisp, crackly crust is baking with steam. Placing a pan of hot water or ice cubes in your oven during the first part of baking keeps the loaf's surface moist. This allows it to rise fully (oven spring) before the crust hardens and crisps up into a beautiful golden shell.

Q: Why does this recipe have sugar if traditional French bread doesn't?

A: Traditional lean doughs rely on slow fermentation for flavor and rise, which can be less predictable for beginners. This recipe includes a small amount of sugar to provide a reliable food source for the yeast, ensuring a robust and consistent rise for home bakers, while also contributing to a softer crumb and better browning.