French bread comes from the store, right?
You’ve been lied to. That perfectly crispy, chewy French bread doesn’t actually come from the store—it comes from you. Yes, you. With flour-dust fingerprints, warm kitchen air, and a dough hook or steady forearms, you can bake loaves that smell like romance novel covers and taste like travel nostalgia. Forget sliced bakery bricks; this is loaf therapy. Two simple loaves, minimal fuss, zero fluff—but maximum crust, chew, and jazz-worthy crumb. This is French bread you earn, and it’s worth it.
Homemade French Bread Recipe
Recipe Card
| Recipe Name | Homemade French Bread |
|---|---|
| Summary | Two golden, crusty French loaves with airy crumb and chewy bite—perfect for sandwiches, soups, or dramatic slice-and-dip sessions. |
| Servings | 8–10 slices per loaf |
| Prep Time | 20 min (plus 2 rises) |
| Cook Time | 25–30 min |
| Additional Time | 1 hr 30 min rising |
| Total Time | ~2 hr 15 min |
| Course | Bread / Side |
| Cuisine | French-inspired |
| Method | Yeast Dough + Oven Baking |
| Diet | Vegetarian |
| Keywords | French bread, baguette-style loaf, crusty bread, homemade bread |
| Equipment | Large mixing bowl, whisk, dough hook (or hands), bench scraper, baking sheet or baguette pan, slash tool/knife, kitchen towel, oven-safe pan |
Ingredients
- 4 cups bread flour (plus extra for shaping)
- 2¼ tsp (1 packet) active dry yeast
- 1 ½ tsp kosher salt
- 1 Tbsp sugar
- 1 ½ cups warm water (105–110 °F)
- 2 Tbsp olive oil (optional, for crumb softness)
Instructions
- Bloom the yeast
- In a bowl, whisk warm water with sugar and yeast. Let it sit 5 minutes until frothy like a cappuccino. That’s active yeast saying yes.
- Form the dough
- Add flour, salt, and olive oil (if using) to the bowl. Mix until shaggy dough forms. If using a mixer, use the dough hook for 5 minutes until elastic. Or knead by hand on floured surface for 8–10 minutes—your ideal inspection: when you stretch a bit and it doesn’t tear.
- First rise
- Shape dough into a smooth ball. Place in a lightly oiled bowl, cover with plastic or towel, and let it proof in a warm spot for ~1 hour, or until doubled in size.
- Shape the loaves
- Punch down gently to release gas, then split dough into two equal parts. On a floured board, shape each into a baguette-style log—roll and fold underneath, then roll slightly longer for that slender profile. Place on parchment-lined sheet or baguette pan.
- Second rise
- Cover the formed loaves with a damp towel and let rest 30 minutes. They’ll puff and hold shape.
- Score the loaves
- Preheat oven to 450 °F with an empty tray on the bottom rack. Lightly slash loaves 3–4 times at a 45° angle—this directs steam release and gives classic French bread lines.
- Steam & bake
- Place loaves on middle rack. Pour 1 cup hot water into the preheated tray below to generate steam. Quickly close the door. Bake 25–30 minutes until deep golden with crust that snaps when tapped.
- Cool it down
- Let loaves cool on a rack before slicing. If you cut warm, you’ll get gummy crumb—patience, por favor.
Kitchen Notes:
- Water temperature matters – 105–110 °F = perfect. Too hot = dead yeast. Too cold = slow rise.
- Flour choice – Bread flour = chew and structure. AP flour works but crumb softens slightly.
- Oil optional – Olive oil softens crumb a bit without sacrificing crust.
- Kneading goal – Look for the windowpane test: stretch into a thin sheet without tearing.
- Proofing environment – Warm, draft-free spot is key. Use oven with light on or cloth-wrapped mystery box.
- Scoring tips – Sharp blade, confident slash. 3–4 swift cuts = signature bloom.
- Steam matters – Adds crunch. If missing steam, place pan of hot water or mist oven before loading loaves.
- Bake signs – Golden brown crust, hollow tap sound, 200–205 °F internal temp if you use a thermometer.
- Storage – Keep on counter loosely wrapped for 2 days. Refresh stale crust with 375 °F oven toast for 5 minutes.
- Freezing – Fully cool, slice, freeze separated by parchment. Pop slices into toaster.
- Serving style – Tear, slice, slit for dramatic sandwiches. Garlic butter, olive oil dips, hearty soups—this loaf earns your trust.
Final Loaf
This Homemade French Bread isn’t just bread. It’s statement-making bread. It’s springy crumb, snappy crust, knife lines revealing airy surprise—and flavour that supermarket loaves dream about. It’s methodical, but not complicated. You’re not a tourist in your kitchen—you’re the baker.
So flour up, knead into dough, watch the rises, send steam into your oven—and bake glory. And when the aroma hits and you lift that loaf, your kitchen becomes your bistro.
Serve it with soup, sandwiches, or just butter. Then stand back and say: “Yeah, I made that.” Shoot me a line at [email protected]. Tell me what your homestead is hungry for, and I’ll send the next recipe….
