Crusty French Bread
Discover the ultimate recipe for homemade Crusty French Bread that’s perfect for any occasion! This classic loaf combines simple pantry staples—like all-purpose flour, active dry yeast, and a touch of sugar—to create a soft, airy interior surrounded by a golden, crackling crust. With just 20 minutes of hands-on prep and the magic of steam baking, you’ll be rewarded with bakery-quality bread right in your own kitchen. Whether you shape it into a rustic loaf or baguettes dusted with cornmeal, this French bread is ideal for dipping into soups, making sandwiches, or savoring with a swipe of butter. Follow our step-by-step directions to master this timeless recipe and fill your home with the irresistible aroma of freshly baked bread.
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Recipe Information
Ingredients
- 480 grams all-purpose flour
- 7 grams active dry yeast
- 10 grams salt
- 360 milliliters warm water (about 110°F/43°C)
- 5 grams granulated sugar
- 15 grams cornmeal (for dusting)
Instructions
In a small bowl, combine the warm water and granulated sugar. Stir until the sugar dissolves, then sprinkle the active dry yeast over the surface. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture.
Using a wooden spoon or a dough hook attachment on a stand mixer, mix the ingredients until they come together into a rough dough.
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5-6 minutes using a stand mixer) until it becomes smooth and elastic.
Shape the dough into a ball and transfer it to a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once risen, gently punch down the dough and transfer it to a lightly floured surface. Shape it into a long, oval loaf or divide it in half to form two baguettes.
Lightly sprinkle a baking sheet or bread stone with cornmeal to prevent sticking, and place the shaped dough on top. Cover loosely with a towel and let it rise for another 30-40 minutes until puffy.
Preheat your oven to 450°F (230°C). Place a shallow oven-safe pan on the lowest rack of the oven and fill it with hot water to create steam. This will help achieve a crusty exterior.
Using a sharp knife or bread lame, score the top of the bread with 3-4 diagonal slashes. This allows the bread to expand while baking.
Transfer the bread to the oven and bake for about 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 1% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 488 mg | 21% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 72 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
