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Easy Homemade French Bread Recipe for a Crusty Exterior and Soft Interior

Collage showing a baked french bread loaf, its crust texture, and the open, airy crumb structure.
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Learn how to make bakery-style French bread from scratch. This reliable recipe delivers a wonderfully crusty exterior and a soft, fluffy interior, perfect for beginners.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon instant yeast
  • 1 1/2 teaspoons salt
  • 1 1/4 cups warm water (about 105-115°F)
  • 1 tablespoon olive oil (for the bowl)

Instructions

  1. Mix the flour, instant yeast, and salt together in a large bowl.
  2. Gradually add the warm water to the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for about 5 to 7 minutes until the dough is smooth and elastic.
  4. Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  5. Let the dough rise in a warm place for 60 to 90 minutes, or until it has doubled in size. This is your first rise.
  6. Gently punch down the risen dough. Turn it out onto a lightly floured surface and divide it into two equal pieces.
  7. Shape each piece into a long, narrow loaf, similar to a baguette shape. Gently stretch and roll the dough to create surface tension.
  8. Place the shaped loaves onto a baking sheet lined with parchment paper, leaving space between them. Cover loosely with a towel.
  9. Let the loaves rest for a second rise for 30 minutes. While they rest, preheat your oven to 450°F (232°C). Place a shallow pan on the bottom rack for steam.
  10. Just before baking, use a sharp knife or razor blade to make three diagonal slashes across the top of each loaf.
  11. Carefully pour about 1 cup of hot water into the shallow pan on the bottom rack to create steam. Immediately place the loaves in the oven.
  12. Bake for 20 to 25 minutes, or until the crust is deep golden brown and sounds hollow when tapped.
  13. Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.

Notes

  • For an extra crusty exterior, spray the inside walls of the oven with water a couple of times during the first 10 minutes of baking.
  • If you prefer a softer crust, skip the steam step in the oven.
  • This recipe makes a classic French loaf; for a true baguette, shape the dough more thinly and use a baking stone if you have one.

Nutrition

Find it online: https://cutcooktaste.com/easy-homemade-french-bread-recipe/