Crusty French Bread Recipe

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

1. In the bowl of a stand mixer (or by hand), whisk together warm water and molasses until dissolved.
2. In a separate large bowl, whisk together bread flour, all-purpose flour, yeast, and salt.
3. Pour the water mixture into the flour mixture and mix until a cohesive dough forms.
4. 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

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

Second Rise

7. 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

8. 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

9. Generously sprinkle semolina flour on the back of a baking sheet. Gently invert the risen dough onto the semolina-covered surface.
10. Score the top of the dough several times with a sharp knife.
11. Transfer the dough onto the preheated pizza stone using a spatula if needed.
12. Carefully add 1 cup of ice cubes to the hot cast iron pan to create steam (avoid dripping on glass oven surfaces).
13. 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.
14. Turn off the oven, crack the door open with a wooden spoon, and let the bread rest inside for another 10 minutes.
15. 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!