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Homemade French bread loaf with a golden crust and airy interior resting on a linen cloth.

Traditional French Bread Recipe with Golden Crust - Simple, Rustic, and Reliable

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Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Course Bread
Cuisine French
Servings 10 Slices

Ingredients
  

  • 3 1/2 cups (440 g) bread flour (plus a little extra for dusting)
  • 1 1/4 cups to 1 1/2 cups (300–360 ml) water, room temperature (start on the lower end; adjust as needed)
  • 2 teaspoons (10 g) fine sea salt
  • 1 teaspoon (3 g) instant yeast (or 1 1/4 teaspoons active dry yeast)
  • Olive oil for lightly greasing a bowl
  • Optional: 1 teaspoon sugar or honey if your kitchen is very cool
  • For steam: a cup of hot water or a few ice cubes

Instructions
 

  • Mix the dough. In a large bowl, whisk flour, salt, and yeast. Add 1 1/4 cups water and stir with a wooden spoon until a shaggy dough forms. If it’s too dry, add a tablespoon of water at a time. You’re aiming for a soft, slightly tacky dough that holds together.
  • Rest, then knead briefly. Let the dough sit for 10 minutes. This short rest makes it easier to handle. Turn it onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. If it sticks, dust lightly with flour, but don’t overdo it.
  • First rise (bulk fermentation). Place the dough in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise at room temperature until doubled, about 60–90 minutes. Cooler kitchens may take 2 hours.
  • Optional flavor boost: cold rest. For deeper flavor, punch down gently, cover, and refrigerate for 8–12 hours or overnight. If skipping this step, move to shaping.
  • Shape the loaf. Turn the dough onto a lightly floured surface. Gently press into a rectangle, then roll it up tightly like a jelly roll. Pinch the seam and tuck the ends under to form a bâtard (oval) or shape a longer baguette. Keep handling gentle to preserve air bubbles.
  • Second rise. Place the shaped dough seam-side down on parchment or a floured cloth. Cover lightly and let rise until puffy, about 30–45 minutes at room temperature. The dough should spring back slowly when poked.
  • Preheat the oven. Set a baking stone or inverted sheet pan in the oven. Place a metal pan on the bottom rack for steam. Preheat to 475°F (245°C) for at least 30 minutes to ensure everything is blazing hot.
  • Score the loaf. Right before baking, use a sharp knife or razor to make 3–4 diagonal slashes, about 1/4 inch deep. This lets the bread expand without tearing.
  • Steam and bake. Slide the loaf (on parchment) onto the hot stone or pan. Carefully pour 1 cup of hot water into the lower pan or toss in a few ice cubes. Close the door fast to trap steam. Bake for 10 minutes with steam, then remove the steam pan, lower the oven to 450°F (230°C), and bake another 15–20 minutes until deeply golden.
  • Check for doneness. The crust should be a rich brown, and the loaf should sound hollow when tapped on the bottom. Internal temperature should be around 205–210°F (96–99°C).
  • Cool completely. Place on a rack and let cool for at least 45 minutes. This sets the crumb and keeps it from getting gummy.