Crusty French Bread Recipe

5 from 1 vote

An easy same-day crusty French bread recipe with a golden, crackling crust and soft, chewy interior — with no overnight rise required! Perfect for busy weeknights or last-minute meals.

Course Appetizer, Bread, Side Dish

Cuisine French

Prep Time 15

Cook Time 20

Rise Time 2

Total Time 2 35

Servings baguettes

Calories 110kcal

Cost 1.25

Ingredients

1¼ cups warm Water about 105–110°F
2 Tbsp Oil (vegetable or olive oil; use slightly less for a chewier loaf)
1½ tsp Salt
1 Tbsp Sugar
3½ cups all-purpose Flour
2¼ tsp active dry Yeast (1 packet)

Get Recipe Ingredients

Instructions

Dough + 1st Rise

In a large mixing bowl, combine warm water, sugar, & yeast. Let sit for 5 minutes, until the yeast begins to dissolve & looks slightly foamy. Add oil, salt, & flour. Mix until a soft dough forms.
Knead dough on a lightly floured surface for 6–8 mins, until smooth & elastic. (If using a stand mixer, knead with dough hook for 4–5 mins.)
Place dough in a lightly oiled bowl & cover with a towel or plastic wrap. Let rise in a warm place for 1-1½ hours, or until doubled in size.

Shape + 2nd Rise

Turn dough out onto a lightly floured surface & divide into two equal pieces.
Flatten each piece into a rectangle, then roll tightly on the long side to form a baguette or oval batard shape. Pinch the seams closed.
Place loaves seam-side down on parchment-lined baking sheet or perforated baking pan. Cover loosely & allow loaves to rise for 30–45 mins, until puffy but not doubled.
Preheat oven to 450°F. Place an empty metal pan on the bottom rack of the oven for creating steam later.

Score & Add Steam

Using a sharp knife or bread lame, cut 3–4 diagonal slashes across the top of each loaf. Lightly spritz the loaves with water.
Carefully pour boiling water (or a handful of ice cubes) into the hot pan in the bottom of the oven to create steam.

Bake

Bake loaves at 450°F for 20–25 minutes, until they are golden brown and sound hollow when tapped. (After about 10 mins, briefly open the oven door to vent the steam. This helps develop an extra crunchy crust.)
Transfer bread to a cooling rack & allow to cool for at least 30 mins before slicing. For a rustic feel, tear pieces off by hand instead of slicing. Enjoy!

Notes

For the Best Crust: Steam is the secret to bakery-style French bread. Placing a pan of boiling water or ice cubes in the bottom of the oven creates steam during the first part of baking, which helps the bread expand fully before the crust sets. Venting the oven after about 10 minutes allows the crust to dry and become extra crisp.

Adjusting the Oil: Traditional French bread often contains little or no fat. Because this is a same-day bread recipe, a small amount of oil helps keep the crumb tender and prevents the loaf from feeling dense. Using slightly less oil will produce a chewier, more rustic texture.

Shaping Options: This dough can be shaped into two classic baguettes or slightly wider batards. For sandwiches, shaping into shorter, thicker loaves works well too.

How to Tell When the Bread Is Done: The loaves should be deep golden brown and sound hollow when tapped on the bottom. For accuracy, the internal temperature should reach 200–205°F.

Storage: Store bread loosely wrapped at room temperature for up to 2 days. Avoid refrigerating, as it dries out bread quickly.

Freezing: Fully cooled loaves can be wrapped tightly and frozen for up to 3 months. When ready to serve, wrap each loaf in aluminum foil and reheat in 350°F oven for 10-15 mins.

Reheating: To restore the crisp crust, place an unsliced loaf directly on the oven rack and warm at 350°F for 6–8 minutes. (It's actually so good the next day because of this extra-crisping!)

Nutrition