French Bread Recipe

Proof the yeast

In a small bowl, combine warm water (1 3/4 cups) with the sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the surface and gently stir once. Let sit 5–10 minutes until foamy and fragrant. If there is no foam after 10 minutes, start with fresh yeast.

Mix dry ingredients

Meanwhile, in a large mixing bowl or the bowl of a stand mixer, whisk together 4 1/2 cups all-purpose flour and 2 tsp fine sea salt so the salt is evenly distributed.

Combine and knead

Add the foamy yeast mixture and melted butter (1 tbsp) to the flour. Mix with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer with a dough hook, knead on medium-low for 6–8 minutes. Add up to 2 tbsp extra flour if the dough is too sticky, or a teaspoon of water if too dry.

First rise

Lightly oil a clean bowl with 1 tsp vegetable oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes depending on room temperature.

Prepare workspace

Line a baking sheet with parchment paper or lightly dust with flour. Lightly flour your work surface with 1/4 cup flour reserved for dusting.

Degas and divide

Turn the risen dough out onto the floured surface and gently press to deflate. Divide the dough in half with a bench scraper for two loaves (or keep whole for one large loaf).

Shape into baguettes

For each portion, flatten into a rough rectangle, fold the long edge toward the center, then roll the dough away from you into a tight cylinder about 14–16 inches long. Taper the ends slightly by rolling the ends under with your hands. Pinch the seam closed and place seam-side down on the prepared sheet, leaving space between loaves. Repeat for the second loaf.

Second rise

Cover the shaped loaves loosely with lightly greased plastic or a damp cloth. Let rise until puffy and nearly doubled, about 30–45 minutes. Meanwhile, preheat the oven to 450°F (230°C) for at least 30 minutes along with a shallow pan on the bottom rack to create steam.

Score

Just before baking, dust the tops lightly with a little extra flour if desired. Using a very sharp knife or lame held at a 30–40° angle, make 3–5 diagonal slashes about 1/4–1/2 inch deep along the top of each loaf. These allow controlled expansion.

Create steam and bake

Carefully pour 1 cup of hot water into the preheated shallow pan on the bottom rack (or place a small oven-safe dish of boiling water) to generate steam, and quickly slide the baking sheet with loaves onto the middle rack. Close the oven immediately. Bake at 450°F (230°C) for 10 minutes, then reduce heat to 425°F (220°C) and bake an additional 10–15 minutes until loaves are deep golden brown and sound hollow when tapped on the bottom. Total bake time about 20–25 minutes depending on size.

Optional glaze

If you prefer a shinier crust, brush loaves with the optional egg wash during the last 2 minutes of baking. Remove from oven when done.

Cool

Transfer loaves to a wire rack and let cool at least 30 minutes before slicing to finish the crumb structure. Serve the bread warm or at room temperature.