Homemade French Bread Recipe

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Three crusty baguettes, made from a classic French bread recipe, rest in a wicker basket lined with a blue and white checked cloth. A wooden cutting board and a bread knife are on the table in the background.

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4.43 from 158 votes

This French Bread Recipe makes bakery-quality loaves with a crisp crust and soft, airy center. Using just simple ingredients and a bit of patience, you’ll get perfect results every time!

Cook Time25

Additional Time8

Total Time8 25

Servings: small loaves

Calories: 560kcal

Author: Melissa Griffiths

Equipment

KitchenAid Stand Mixer, 5 Qt
Pizza Stone for Oven and Grill, 15 x 12 Inch
Bread Lame, Premium Long Handle

Ingredients

2 ¼ teaspoons 1 packet instant or active dry yeast
3 ½ cups all-purpose flour*
2 ¼ teaspoons salt
1 ½ cups warm water 120ºF - 130ºF
Cornmeal for pizza peel optional

Instructions

In the mixing bowl of a stand mixer using the flat beater, combine the yeast, 2 ½ cups flour and salt. Mix on low for about 30 seconds.
With the motor running on low, pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook.
Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed.
Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl and oil it or spray it with non-stick spray.
Return the dough to the mixing bowl and let it rise, covered, at room temperature (about 75ºF) until 3 ½ times its original volume. This will probably take about 3 hours.
Gently deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 ½ to 2 hours.
Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. (You can use parchment paper.)
Divide the dough into 3 pieces. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
Shape the loaves and place them on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 ½ to 2 ½ hours.
Preheat oven to 450ºF. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.
Transfer the risen loaves onto a peel sprinkled with cornmeal.
Slash the loaves with a lame or sharp knife.
Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.
Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust. Spray the loaves with water three times at 3-minute intervals.
Cool for 2 - 3 hours before cutting.

Notes

Proper Cooling Technique: While your bread is still hot, place it on a cooling rack away from drafts - setting hot bread on a flat surface can trap moisture and make your crust go from crispy to chewy.

Water Wash for Color: For the deepest color and best crust, brush your loaves with cold water just before they go into the oven - this extra step helps achieve that professional-looking golden brown finish.

Flour Flexibility: More flour will be required for dusting and shaping the dough, and you may need more or less flour when mixing the dough as described in step 2.

Baking Stone Benefits: A baking stone and steam setup are highly recommended for authentic results; these tools create the professional bakery environment needed for proper crust development.

Using a Couche: The canvas or linen towel rubbed with flour (couche) helps the loaves maintain their shape during the final rise and absorbs excess moisture for a better crust.

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