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Easy Homemade French Bread Recipe: Crispy Crust, Soft Interior (Step-by-Step Guide)

Learn how to make authentic French bread with a crisp crust and soft, airy interior—all from your home kitchen. This easy recipe guides you step-by-step through mixing, shaping, and baking bakery-quality loaves that fill your kitchen with that irresistible fresh bread aroma.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 3 loaves (24 slices)
Course: Bread
Cuisine: French
Calories: 155
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons active dry yeast
  • 1/2 cup warm water 110–115°F
  • 2 cups hot water
  • 3 tablespoons granulated sugar
  • 2 1/2 teaspoons sea salt
  • 1/3 cup olive oil
  • 6 1/2 cups all-purpose or bread flour
  • 1 egg beaten (for egg wash)
  • Optional Variations: Substitute 1 cup flour with whole wheat flour for a rustic texture or reduce olive oil to 1/4 cup for a lighter loaf.

Method
 

  1. Proof Yeast: Dissolve yeast in 1/2 cup warm water and let sit 10 minutes until foamy.
  2. Mix Base: Combine hot water, sugar, salt, olive oil, and 3 cups flour in a large bowl. Mix well.
  3. Add Yeast: Pour in proofed yeast and mix until combined.
  4. Incorporate Flour: Add remaining flour 1 cup at a time, mixing until dough pulls away from the bowl. Dough should be slightly tacky, not sticky.
  5. Rest: Let dough rest 10 minutes to relax gluten and hydrate.
  6. Shape: Divide dough into 3 pieces. Roll each into a 9×12-inch rectangle, then roll tightly into a loaf shape.
  7. Score: Place on baking pan, seam-side down. Score each loaf diagonally 3–4 times with a sharp knife.
  8. Egg Wash: Brush tops with beaten egg for glossy crust.
  9. Proof: Let rise uncovered for 30–40 minutes in a warm, draft-free area.
  10. Bake: Bake at 375°F for 18–22 minutes until golden brown. Tap bottom; it should sound hollow.
  11. Cool: Cool on rack before slicing to preserve texture.

Notes

For a crispier crust, bake with a shallow pan of water on the lower rack to create steam. Store loaves in paper bags at room temperature for 2 days, or freeze wrapped tightly for up to 3 months. To revive day-old bread, sprinkle lightly with water and warm in a 350°F oven for 5–10 minutes.