Make bakery-style crusty French bread at home with this easy recipe. This classic artisan loaf has a crispy golden crust and a soft, airy interior. Perfect for sandwiches, dipping in soups, or serving with meals. No special equipment needed—just simple ingredients and a few key techniques for bakery-quality results. Follow this method for a fresh, homemade loaf that beats anything from the store!

Ingredients

1 3/4 cups warm water (90˚ to 100˚F)
1/2 tsp molasses
2 1/3 cups unbleached bread flour (290g)
2 1/2 cups unbleached all-purpose flour (315g)
1 1/4 tsp instant yeast (quick rise, about 1/2 packet)
2 tsp fine sea salt
All-purpose flour and semolina flour for dusting

Instructions

Prepare the Dough

In the bowl of a stand mixer (or by hand), whisk together warm water and molasses until dissolved.
In a separate large bowl, whisk together bread flour, all-purpose flour, yeast, and salt.
Pour the water mixture into the flour mixture and mix until a cohesive dough forms.
Knead the dough using a dough hook or by hand for 4 minutes. The dough should be soft and slightly sticky but should not cling to clean, dry fingertips. If it’s too sticky, add flour 1 tablespoon at a time.

First Rise

Cover the dough loosely with plastic wrap and let it rise at room temperature (69-75˚F) for 4 hours.
Every hour, with a wet hand, punch down the dough and fold it onto itself a few times to strengthen the structure.

Second Rise

After 4 hours, shape the dough by drawing the edges into the center, then flipping it over. Place it into a large, well-floured bowl, sprinkle the top with flour, cover with a tea towel, and let it rise at room temperature for another 1 1/2 hours.

Preheat the Oven

Meanwhile, place a pizza stone or an inverted baking sheet in the center of your oven. Position a cast iron pan on the bottom rack. Preheat the oven to 500˚F.

Bake the Bread

Generously sprinkle semolina flour on the back of a baking sheet. Gently invert the risen dough onto the semolina-covered surface.
Score the top of the dough several times with a sharp knife.
Transfer the dough onto the preheated pizza stone using a spatula if needed.
Carefully add 1 cup of ice cubes to the hot cast iron pan to create steam (avoid dripping on glass oven surfaces).
Bake at 500˚F for 10 minutes, then reduce the temperature to 400˚F and bake for an additional 30-35 minutes until the top is golden brown.
Turn off the oven, crack the door open with a wooden spoon, and let the bread rest inside for another 10 minutes.
Transfer to a wire rack and allow the bread to cool for at least 15 minutes before slicing.

Tips

Measuring Flour Properly: Spoon flour into the measuring cup and level it off for accuracy.
Creating Steam: The ice cubes in the cast iron pan help develop a crispy crust.
Using a Pizza Stone: This helps distribute heat evenly for a better crust.
Cooling Time: Letting the bread cool properly ensures the crumb sets and prevents a gummy texture.

Variations and Substitutions

Flour Variations: Swap some all-purpose flour for whole wheat flour for a heartier texture.
Yeast Options: Substitute instant yeast with active dry yeast, but proof it in warm water for 5 minutes before adding.
Toppings: Sprinkle sesame or poppy seeds on top before baking for added flavor.
Herb-Infused: Mix dried rosemary, thyme, or garlic powder into the dough for an aromatic variation.

FAQs

Can I make this without a stand mixer?

Yes! Mix the dough with a wooden spoon and knead by hand for about 10-15 minutes until smooth and elastic.

How do I store the bread?

Wrap in a paper bag or store in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight bag.

Can I make this recipe with only all-purpose flour?

Yes, but the texture may be slightly softer. Bread flour helps develop a chewier crumb.

Serving Suggestions

As a Side: Serve warm with butter, olive oil, or your favorite dipping sauce.
For Sandwiches: Use it for rustic sandwiches with meats, cheeses, or vegetables.
With Soup: Pair with French onion soup, tomato bisque, or any hearty broth.
Breakfast Toast: Toast slices and top with jam, honey, or avocado.

Why You’ll Love This Recipe

Crispy, golden crust with a soft and airy interior.
Simple ingredients that are easy to find.
No special equipment required—perfect for any home baker.
Versatile and customizable with different flour and flavor variations.
Better than store-bought with superior taste and texture.

Make this crusty French bread today and bring a bakery-style loaf straight from your oven to your table!