...
Go Back
–+ servings
Golden homemade french bread loaf with a crispy honey-malt glaze and professional scoring marks.

Crispy Homemade French Bread

Linda Ekin
Master the art of bakery-quality French bread at home with this foolproof recipe. Featuring a shatter-crisp crust and an airy, tender crumb, this bread uses a specialized steam method for the perfect bake.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Rising and Resting Time 2 hours 37 minutes
Total Time 3 hours 27 minutes
Course Bread, Side Dish
Cuisine French
Servings 16 slices
Calories 155 kcal

Equipment

  • Stand mixer
  • Sheet tray
  • Parchment paper
  • Spray bottle
  • Sharp knife or razor

Ingredients
  

  • 2 1/4 cup warm water, 112° to 115°
  • 2 teaspoons sugar
  • 1 packet active yeast
  • 2 teaspoons sea salt
  • 2 teaspoons softened unsalted butter
  • 5 cups bread flour

Instructions
 

Wake up the yeast and build the dough

  • Pour 1/2 of the warm water into the bowl of a stand mixer, then add the sugar and yeast. Whisk until evenly cloudy, then let it stand for 5 to 7 minutes until foam forms on top.
  • Add the remaining water, sprinkle in the sea salt, and add the softened butter. Tip in the bread flour and mix until a shaggy dough begins to gather and pull away in stretchy strands.

Knead, then let bulk fermentation do its magic

  • Knead with the dough hook for 8 to 10 minutes until the dough looks smooth, elastic, and slightly glossy.
  • Perform the Windowpane Test by stretching a small piece of dough; it should thin enough to let light through without tearing.
  • Cover the bowl tightly with plastic wrap and set in a warm spot for 90 minutes until the dough doubles in size and feels pillowy.

Shape the loaves and proof

  • Punch the dough down to release trapped air. Knead on a clean floured surface for 1 to 2 minutes until the dough feels taut again, then form it into a smooth ball.
  • Cut the dough into 4 equal parts. Press each piece into an oval, fold by thirds so the seam meets, and pinch the seams shut.
  • Roll each piece into a 12 to 16-inch loaf with tapered ends. Place on a parchment-lined tray, cover, and proof for 60 minutes in a warm place until puffy.

Steam, score, and bake until bronzed

  • Preheat the oven to 425°F and place a pan filled with water on the bottom rack for steam.
  • Score 3 diagonal slices 1/2 inch deep on each loaf. Spray or brush the tops with water to keep the surface flexible.
  • Bake at 425°F for 22 to 25 minutes. During the first 5 minutes, spray the oven walls three times with water to boost the oven spring.
  • Cool to room temperature before slicing to allow the interior structure to set and the crust to crackle.

Notes

The Windowpane Test: To ensure proper gluten development, stretch a small piece of dough; it should become thin enough to see light through it without ripping.
Steam for Success: Using a water pan on the bottom rack and spraying the oven walls early in the bake is the secret to achieving a bakery-quality crackly crust.
Cooling Importance: Resisting the urge to slice early prevents a gummy interior, as the steam needs time to finish setting the crumb of the bread.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 155kcalCarbohydrates: 31gProtein: 5gFat: 1gSaturated Fat: 0.5gCholesterol: 2mgSodium: 290mgPotassium: 45mgFiber: 1gSugar: 0.5gVitamin A: 10IUCalcium: 8mgIron: 2mg
Keyword artisan bread, homemade french bread, yeast bread
Tried this recipe?Let us know how it was!