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The Ultimate Homemade French Bread: Achieving a Perfect Crusty Exterior and Soft, Airy Interior

Cross-section view showing the airy, open crumb structure of the freshly baked french bread.
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Follow this guide to make classic French bread at home. This recipe focuses on proper hydration and steam injection to give you a deeply golden, crispy crust and a light, open crumb.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1.5 teaspoons salt
  • 1 teaspoon instant dry yeast
  • 1.5 cups warm water (about 105-115°F)
  • 1 tablespoon olive oil (optional, for dough handling)

Instructions

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Pour in the warm water and mix with a wooden spoon until a shaggy dough forms.
  3. Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until the dough is smooth and elastic. If the dough is too sticky, add flour one teaspoon at a time.
  4. Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl tightly with plastic wrap.
  5. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  6. Gently punch down the dough. Divide it into two equal pieces.
  7. Shape each piece into a long, even loaf shape (about 12-14 inches long). Place the loaves on a baking sheet lined with parchment paper or on a lightly floured couche.
  8. Cover the loaves loosely with plastic wrap or a clean kitchen towel. Let them rest for a second rise for 30 to 45 minutes.
  9. Preheat your oven to 450°F (232°C) 30 minutes before baking. Place a shallow metal pan on the bottom rack during preheating to generate 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 1 cup of hot water into the preheated metal pan on the bottom rack to create steam. Immediately place the loaves in the oven.
  12. Bake for 20 to 25 minutes, rotating the pans halfway through, until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
  13. Remove the bread from the oven and cool completely on a wire rack before slicing.

Notes

  • For the best crust, use a baking stone or steel instead of a baking sheet. Preheat the stone with the oven.
  • If you do not have instant yeast, use active dry yeast and proof it in the warm water for 5 minutes before adding the flour.
  • To keep the crust crisp after baking, cool the bread on a wire rack away from drafts.

Nutrition

Find it online: https://afripaket.com/french-bread-recipe-ultimate-crusty-soft/