Name: Classic French Bread Recipe: Crispy, Chewy Perfection in Every Bite
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 cups (500g) bread flour; 1 1/2 cups (350ml) warm water (105–110°F); 2 1/4 tsp active dry yeast; 2 tsp fine sea salt; 1 tbsp honey; Cornmeal for dusting (optional)

Zesty flavors and rustic charm come together in this Classic French Bread recipe that’ll make your kitchen smell like a Parisian boulangerie. Forget store-bought loaves—this homemade version delivers that iconic crackly crust and airy interior with just a handful of pantry staples. Whether you’re a bread-baking newbie or a seasoned dough whisperer, this recipe is your ticket to carb nirvana.

Why This Recipe Works

Slow fermentation builds deep flavor without fancy ingredients—just time and patience.
Steam baking creates that blistered, crispy crust you’d sell your soul for.
Hand-kneading optional—this dough is forgiving whether you use a stand mixer or your own two hands.
No weird additives—just flour, water, yeast, and salt proving simple is spectacular.
Versatile shape game—bake it as a baguette, boule, or batard depending on your mood (and baking sheet real estate).

Ingredients

4 cups (500g) bread flour (plus extra for dusting)
1 1/2 cups (350ml) warm water (105–110°F)
2 1/4 tsp (1 packet) active dry yeast
2 tsp fine sea salt
1 tbsp honey (to wake up the yeast—trust me, it’s not cheating)
Cornmeal for dusting the baking sheet (optional but très professional)

Equipment Needed

Stand mixer with dough hook (or a large bowl and elbow grease)
Bench scraper (a.k.a. your dough’s personal trainer)
Baking stone or inverted baking sheet (for that bottom crust crunch)
Razor blade or very sharp knife (for scoring drama)
Kitchen towel (preferably not your favorite—flour stains are real)

Instructions

Step 1: Wake Up the Yeast Like It’s Monday Morning

Combine warm water, honey, and yeast in your mixer’s bowl and let it sit for 5–7 minutes until frothy. If your yeast doesn’t bubble like a science fair volcano, it’s dead—start over unless you enjoy bread bricks. Meanwhile, whisk flour and salt in a separate bowl. Pro tip: Test water temperature with your wrist—it should feel like a warm bath, not a hot tub.

Step 2: Mix Until the Dough Sings (Literally)

Pour the flour mixture into the yeasty water and mix on low speed for 3 minutes, then medium for another 5. The dough should slap the sides of the bowl like it’s telling a juicy secret. If hand-kneading, flour your surface and fold-turn-push for 10 minutes until the dough passes the “windowpane test”—stretch a piece thin enough to see light through without tearing.

Step 3: Let the Dough Nap Like a Toddler

Shape the dough into a ball, place it in a lightly oiled bowl, and cover with a damp towel. Let it rise at room temperature for 1.5–2 hours until doubled. For extra flavor, refrigerate overnight (up to 24 hours)—cold fermentation is the secret weapon of bread nerds. Pro tip: If your kitchen’s chilly, place the bowl in the oven with the light on for a cozy proofing cave.

Step 4: Shape Like a French Artisan (or Close Enough)

Punch down the dough (therapeutic, right?) and divide it into two portions. Roll each into a 16-inch log for baguettes or a round boule. Place seam-side down on a cornmeal-dusted baking sheet or parchment. Cover and let rise another 45 minutes—it should look pillowy and relaxed, like it just had a spa day.

Step 5: Bake Until Golden-Brown Perfection

Preheat your oven to 450°F with a baking stone or inverted sheet inside. Place a roasting pan on the oven’s bottom rack. Score the dough diagonally with a razor—quick, confident slashes at a 30-degree angle. Transfer dough to the oven, toss 1/2 cup ice cubes into the roasting pan for steam, and bake 20–25 minutes until the crust sounds hollow when tapped. Pro tip: For extra shine, brush loaves with water halfway through baking.

Tips and Tricks

Flour matters: Bread flour’s higher protein content (12–14%) gives better structure than all-purpose. If you must use AP flour, add 1 tbsp vital wheat gluten per cup.
Steam hacks: No roasting pan? Spritz the oven walls with water right after loading the bread (avoid the light bulb!). Repeat twice in the first 10 minutes.
Crust control: Want softer crust? Brush loaves with melted butter post-bake. For crunchier crust, leave them in the turned-off oven with the door ajar for 10 extra minutes.
Yeast alternatives: Out of active dry yeast? Use 1 3/4 tsp instant yeast (no proofing needed) or 1/4 tsp fresh cake yeast (dissolved in water).
Storage: Keep bread in a paper bag for 1 day—plastic bags turn crusts soggy. To revive stale bread, mist with water and bake at 350°F for 5 minutes.

Recipe Variations

Herb & Cheese Fancy-Pants Version: Fold in 1/2 cup grated Parmesan and 2 tbsp chopped rosemary during mixing. Sprinkle extra cheese on top before baking.
Whole Grain Twist: Substitute 1 cup bread flour with whole wheat or rye flour. Add 1 tbsp extra water since whole grains thirstier.
Olive Oil Poolish Starter: Replace 1/2 cup water with 1/2 cup warm water mixed with 1/4 cup olive oil for a richer crumb.
Baguette Shapes: Divide dough into four skinny logs for mini baguettes—perfect for dinner parties where you want to impress.

Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
Yes, but expect slightly less chewiness. Bread flour’s higher gluten content gives French bread its signature elasticity. If using AP flour, consider adding 1 tbsp vital wheat gluten per cup to mimic bread flour’s performance. Your loaf might be a tad denser but still delicious—just don’t tell the French Baking Authority we said so.

Why didn’t my bread get those big air pockets?
Over-kneading or under-proofing are likely culprits. French bread should have an open crumb structure—think “Swiss cheese vibes.” Next time, try a longer first rise (up to 3 hours) and handle the dough gently during shaping. Also, ensure your yeast is fresh—old yeast leads to sad, dense loaves.

My crust isn’t crispy enough. What went wrong?
Steam is non-negotiable for crackly crusts. If skipped the ice cube trick, your oven was too dry. Next bake, try placing a cast iron skillet in the oven while preheating, then pour 1 cup boiling water into it when you load the bread. And always bake on a preheated surface—a cold baking sheet is a crust killer.

Summary

This Classic French Bread recipe proves that flour, water, yeast, and salt can become magic with patience and steam. Crispy crust, chewy interior, and zero fancy equipment required—just pure baking joy.