Store-bought French bread? Hard pass. Once you try this recipe, you’ll wonder why you ever settled for that sad, stale loaf from the supermarket.
Crispy crust, chewy interior, and that unmistakable aroma—this is the real deal. No fancy equipment, no obscure ingredients, just pure bread magic. And guess what?
You don’t need to be a pastry chef to pull it off. Ready to out-bake the French? Let’s go.
Why This Recipe Slaps
This isn’t just good French bread—it’s the kind that disappears before it even cools.
The secret? A simple, no-nonsense method that prioritizes flavor and texture over unnecessary complications. The crust shatters like glass, the inside stays moist for days, and the flavor?
Deep, slightly tangy, and impossible to resist. Plus, it’s cheaper than a latte.
Ingredients (Yes, It’s Only 4 Things)
- 500g bread flour (all-purpose works in a pinch, but bread flour is king)
- 10g salt (don’t skip this—it’s the flavor booster)
- 7g instant yeast (or active dry, but instant is lazy-proof)
- 350ml warm water (not hot, unless you enjoy killing yeast)
Step-by-Step: How to Make French Bread Like a Boss
- Mix it up: Dump flour, salt, and yeast in a bowl. Add water and stir until it looks like a shaggy mess.
No need to overthink it.
- Knead (or don’t): Stretch and fold the dough every 30 minutes for 2 hours. Or use a stand mixer for 10 minutes. Your call, lazy baker.
- Let it rise: Cover the dough and let it double in size.
This takes about 1–2 hours, depending on how warm your kitchen is. Patience, grasshopper.
- Shape it: Divide the dough in half, roll into logs, and taper the ends. Pretend you’re a French artisan for extra credibility.
- Final rise: Let the shaped loaves rise again for 45–60 minutes.
They should look puffy and smug.
- Bake: Score the tops, spritz with water, and bake at 450°F (230°C) for 20–25 minutes. Steam = crusty perfection.
How to Store It (If It Lasts That Long)
Wrap leftover bread in a clean kitchen towel to keep the crust crisp. For longer storage, freeze it sliced—just toast straight from the freezer.
Pro tip: If you refrigerate it, you’re basically committing a bread crime.
Why This Recipe Is a Game-Changer
Homemade French bread costs pennies, tastes infinitely better, and impresses everyone within a 10-mile radius. It’s also versatile—use it for sandwiches, bruschetta, or just slather with butter and pretend you’re in Paris. Plus, baking your own bread is weirdly therapeutic.
Stress relief with carbs? Sign us up.
Common Mistakes (Don’t Be That Person)
- Over-flouring the surface: Sticky dough is normal. Adding too much flour = dense bread.
- Rushing the rise: Cold dough won’t develop flavor.
Let it do its thing.
- Skipping the steam: No steam, no crackly crust. A spray bottle is your friend.
Swaps and Subs (Because Life Happens)
No bread flour? All-purpose works, but expect a slightly less chewy crumb.
Out of yeast? Try a sourdough starter (but adjust hydration). Want whole grain?
Swap 100g of flour for whole wheat, but don’t go overboard—this isn’t health food.
FAQs
Can I use active dry yeast instead of instant?
Yep. Just proof it in the warm water for 5–10 minutes before adding the flour. Instant yeast is faster, but active dry works in a pinch.
Why is my bread dense?
You probably killed the yeast with hot water or didn’t let it rise long enough.
Or you overworked the dough. Relax—bread isn’t a sprint.
Can I make this without a stand mixer?
Absolutely. Stretch and fold by hand—it’s low-effort and oddly satisfying.
Stand mixers are for overachievers.
How do I get a darker crust?
Bake it longer (but watch for burning) or brush with an egg wash before baking. Dark crust = flavor central.
Final Thoughts
This French bread recipe is stupidly easy for how impressive it is. Once you nail it, you’ll never go back to store-bought.
And when someone asks, “Did you really make this?” just smirk and say, “Oui.”