French Bread Recipe

Activate yeast

In a small bowl, combine warm water (2 cups) with sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface, stir lightly, and let sit 5–10 minutes until foamy and fragrant. If mixture doesn't foam, yeast may be inactive; discard and retry with fresh yeast.

Mix dry ingredients

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 4.5 cups all-purpose flour and 2 tsp fine sea salt. Whisk briefly to distribute the salt evenly.

Combine and knead

Make a well in the flour and pour in the foamy yeast mixture and melted butter (1 tbsp, optional). Stir with a spatula until a shaggy dough forms. If using a stand mixer, mix on low until combined, then increase to medium-low and knead 6–8 minutes. If kneading by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth, slightly tacky, and elastic. Add up to 2–3 tablespoons extra flour only if dough is excessively sticky.

First rise

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours depending on room temperature.

Degas and divide

Gently deflate the risen dough on a lightly floured surface. For two standard baguettes, divide the dough into two equal portions (about 1 pound each). For a single large French loaf, leave whole.

Pre-shape

Lightly flatten each portion into a rectangle, fold the top third down and the bottom third up like a letter, then roll gently away from you to form a tight cylinder. Pinch seams to seal. Let rest seam-side down for 15–20 minutes, covered with a towel.

Final shaping

After resting, roll each piece again to the desired length (about 14–16 inches for baguettes, or one loaf about 12–14 inches). Taper the ends slightly for classic French shape. Place shaped loaves seam-side down on a parchment-lined baking sheet or a floured couche. If using a couche, tuck fabric between loaves to support shape.

Final proof

Cover shaped loaves loosely with oiled plastic wrap or a damp towel and let proof at room temperature until puffy and nearly doubled, about 45–60 minutes. They should show slight spring when poked.

Preheat oven and prepare steam

About 30 minutes before baking, place a rack in the lower third of the oven and preheat to 475°F (245°C). Place a shallow metal pan or cast-iron skillet on the bottom rack. Have 1/2 cup water ready to pour into the hot pan to create steam at bake time.

Score

When ready to bake, remove cover and, using a sharp serrated blade or lame held at a 30–40° angle, make 3–5 diagonal slashes about 1/4–1/2 inch deep across each loaf. Quick, confident cuts give the best oven spring.

Egg wash (optional) and transfer

For a glossier crust, whisk the egg (1 whole) with 1 tbsp water and brush lightly over the loaves. Transfer loaves to the preheated baking sheet or baking stone. If using parchment, leave it on.

Bake with steam

Place the loaves on the middle rack and immediately pour the 1/2 cup hot water into the preheated pan to create steam; quickly close the oven door. Bake at 475°F (245°C) for 12 minutes. After 12 minutes, open the oven briefly to vent steam, reduce temperature to 425°F (220°C), and bake another 10–15 minutes until crust is deep golden brown and internal temperature reaches 200–205°F (93–96°C). Total bake time ~22–27 minutes.

Cool

Remove loaves to a wire rack and let cool at least 30–60 minutes before slicing. Cooling allows the crumb to set and prevents gummy texture.

Optional seasoning

If desired, sprinkle a small pinch of coarse sea salt or cornmeal on the baking surface before placing the loaves to help prevent sticking and add texture. This step is optional and should be done prior to placing dough on the baking sheet.