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Classic Crusty Homemade French Bread

Close-up of a freshly baked french bread loaf cut in half, showcasing a light, airy interior crumb structure.
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Make bakery-style French bread at home. This recipe yields a loaf with a crisp, crackly crust and a soft, airy interior.

Ingredients

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  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon instant yeast
  • 1 1/4 cups warm water (about 105-115°F)
  • 1 tablespoon cornmeal for dusting

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. Do not overmix.
  3. Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth and elastic. (For softer bread, knead for only 3 minutes.)
  4. Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Gently punch down the dough. Turn it onto a lightly floured surface and shape it into a long, even loaf or two smaller baguettes.
  6. Place the shaped loaf(ves) on a baking sheet lined with parchment paper dusted with cornmeal. Cover loosely and let rise for 30 minutes.
  7. Preheat your oven to 450°F (232°C) 20 minutes before baking. Place a shallow pan on the bottom rack to create steam.
  8. Just before baking, use a sharp knife or razor blade to make three diagonal slashes across the top of the bread.
  9. Carefully pour 1 cup of hot water into the shallow pan on the bottom rack and quickly close the oven door.
  10. Bake for 20 to 25 minutes, or until the crust is deep golden brown.
  11. Remove the bread from the oven and cool completely on a wire rack before slicing.

Notes

  • For a softer crust, omit the water pan in the oven and brush the top of the loaf lightly with melted butter immediately after removing it from the oven.
  • If you prefer a quicker rise, use slightly warmer water (120°F) and place the dough in a slightly warmer spot.
  • If you want a more rustic look, use a baking stone instead of a baking sheet.

Nutrition

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