French bread is a classic staple known for its crisp crust and soft, airy interior. It’s a type of baguette that has been enjoyed for centuries, bringing a simple yet delicious touch to meals worldwide. Making French bread at home might seem tricky, but with the right recipe and tips, you can bake a loaf just like the one from your favorite bakery. This recipe walks you through the process with clear steps, making it easy even for beginners.
Quick Facts
| Course | Cuisine | Difficulty | Servings | Prep Time | Cooking Time | Calories |
|---|---|---|---|---|---|---|
| Bread | French | Medium | 8 | 20 minutes | 25 minutes | 180 per slice |
Equipment Needed
Making French bread at home requires some basic kitchen tools that help you get the perfect crust and crumb:
- Mixing Bowl: To combine and knead your dough.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Wooden Spoon or Dough Hook: To mix the dough (a stand mixer with a dough hook works great).
- Kitchen Scale (optional): For precise flour measurement.
- Clean Kitchen Towel or Plastic Wrap: To cover the dough while it rises.
- Baking Sheet or Baking Stone: For baking the bread. A baking stone gives the best crust.
- Sharp Knife or Bread Lame: To score the dough before baking.
- Oven with Steam Option or a Pan for Water: To create steam for a crispy crust.
- Cooling Rack: To cool the bread evenly after baking.
Having all these tools ready will make the process smoother and help you bake a beautiful, delicious French bread.
Ingredients
Here’s everything you’ll need for a classic French bread:
- 3 ½ cups (450 g) all-purpose flour or bread flour
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ¼ cups (300 ml) warm water (about 105°F–110°F)
- 1 tablespoon olive oil (optional, for a slight flavor twist)
Instructions
- Activate yeast: In a small bowl, mix warm water and sugar. Sprinkle yeast over the top. Let it sit 5–10 minutes until foamy.
- Mix dry ingredients: In a large bowl, combine flour and salt.
- Combine: Add yeast mixture to flour. Mix until a sticky dough forms.
- Knead: Turn dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a towel or plastic wrap. Let it rise for 1 to 1.5 hours until doubled.
- Shape: Punch down dough, shape it into a long loaf or baguette shape.
- Second rise: Place shaped dough on a baking sheet or stone. Cover and let rise 30–45 minutes.
- Score: Use a sharp knife to make 3-4 diagonal slashes on top.
- Bake: Preheat oven to 450°F (230°C). Place a pan of water on the oven floor for steam. Bake bread 20–25 minutes until golden brown.
- Cool: Transfer bread to a cooling rack before slicing.
Essential Note:
Creating steam in the oven is key to a crispy crust. You can do this by placing a small pan of water on the oven floor or spraying water inside the oven before baking. Also, avoid slicing the bread right out of the oven to keep the texture perfect—let it cool for at least 30 minutes.
