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Classic Crusty Homemade French Bread

Close-up of a golden-crusted french bread loaf with a soft interior, cooling on a wire rack.
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Make authentic, bakery-style French bread at home. This recipe focuses on achieving a crisp, crackly crust and a soft, airy interior using simple ingredients.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 cups warm water (about 105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar
  • Water for steaming (in a pan)

Instructions

  1. In a large bowl, dissolve the sugar and yeast in the warm water. Let stand for 5 to 10 minutes until foamy.
  2. Add the salt and half of the flour to the yeast mixture. Mix until just combined.
  3. Gradually add the remaining flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a damp towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the dough. Divide it into two equal pieces. Shape each piece into a long, narrow loaf (baguette shape).
  7. Place the shaped loaves on a baking sheet lined with parchment paper or a couche. Cover loosely and let them rest for 30 minutes.
  8. Preheat your oven to 450°F (232°C). Place a shallow pan on the bottom rack during preheating to create steam later.
  9. Just before baking, use a sharp knife or razor blade to make 3 to 5 diagonal slashes across the top of each loaf.
  10. Carefully pour 1 cup of hot water into the preheated pan on the bottom rack to create steam. Quickly close the oven door.
  11. Bake for 20 to 25 minutes, rotating the loaves halfway through, until the crust is deep golden brown and sounds hollow when tapped.
  12. Remove the bread from the oven and cool completely on a wire rack before slicing.

Notes

  • For a very crusty exterior, use a baking stone or steel if you have one, preheated in the oven.
  • To mimic bakery steam, you can also spray the oven walls with water a few times during the first 10 minutes of baking.
  • If you prefer a soft and fluffy French loaf instead of a crusty baguette, reduce the baking time slightly and skip the intense steaming step.

Nutrition

Find it online: https://delishcraze.com/french-bread-classic-crusty-homemade-recipe/