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Delightful French Bread Loaf

Section: Anytime Treats

You’ll get a crunchy outside and a fluffy center with this French bread. First, warm up water and mix in yeast and a bit of sugar. Then add flour and salt to make a sticky dough. After you knead it and let it rise for a while, shape it with care and let it rise one more time. Baking it in a hot dutch oven gives the crust a nice crunch, and cutting slashes on top helps it rise without cracking all over. When the bread hits 210°F inside, it’s done. Cool it off before cutting. It’s perfect for sandwiches or served alongside soups for a cozy meal.

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Lindsey
Created By Lindsey
Most recently updated on Sun, 23 Nov 2025 17:40:18 GMT
Two slices of rustic French bread. Save
Two slices of rustic French bread. | cookbing.com

If you’re craving a homemade loaf with a crunchy outside and soft, airy middle, this old-school French bread’s got you covered. Made from simple stuff, it’s cozy enough for dinners but easy enough for everyday baking.

I whipped this up one afternoon when fresh bread was calling but I didn’t want hassle. The long wait really boosts flavor, and you can't beat the crunchy crust.

What You Need

  • Warm water 1 1/4 cups: should be between 105 and 115°F to wake up the yeast; too hot or too cold slows or kills it
  • All-purpose flour 3 1/4 cups: gives the dough structure; better flour means better crumb and rise
  • Active dry yeast 1 1/2 teaspoons: makes the dough rise and feel light; fresh yeast works best
  • Sugar 1 teaspoon: helps feed the yeast so it works well
  • Salt 1 teaspoon: boosts taste and strengthens gluten to hold the bread together

How To Make It

Get Yeast Ready:
Put the yeast, sugar, and warm water in your mixer bowl. Let it sit for five minutes till it gets foamy on top so you know the yeast is ready.
Mix And Knead:
Stir in half your flour and all the salt. Attach the dough hook and knead on medium-low speed, adding the rest of the flour gradually. Keep going till the dough sticks a bit but holds together. That sticky feel helps make soft bread inside.
Let Dough Rise First:
Dust a big bowl with flour and pop your dough in. Cover with a towel to keep it warm and humid. Let it rest for two hours without poking. This slow rise adds loads of flavor.
Shape And Rest Again:
Flour your surface or use parchment. Gently make the dough into a smooth round loaf and dust some flour on top. Cover with a big bowl to keep moisture in and let it sit for 30 more minutes.
Heat Oven And Dutch Oven:
Turn your oven to 425°F and let a Dutch oven (lid on) heat inside for 20 minutes. The hot pot traps steam and makes a crispy crust. No Dutch oven? Use a baking tray instead.
Cut And Bake:
Use a sharp knife to make shallow cuts on top so the bread can expand without cracking. Carefully move the dough (with parchment) into the hot Dutch oven. Bake 30 minutes with the lid, then 10 minutes without for a golden crust. If using a tray, bake for 35 minutes.
Cool Then Serve:
Take the bread out and let it cool on a rack completely before slicing. This keeps the inside from getting gummy. Keep leftovers in a bag on the counter for up to 3-5 days.
Half a rustic French loaf resting on a table.
Half a rustic French loaf resting on a table. | cookbing.com

The kicker with this bread is the crisp crackle when you slice it. It reminds me of mornings in France eating fresh baguettes straight from the bakery.

How To Store

Keep your bread at room temp wrapped loosely in a paper bag or bread box to keep the crust crunchy. Skip plastic bags if you want crusty bread. For longer keeping, slice and freeze wrapped tight in foil or freezer bags. Toast frozen slices right away for best taste.

Swaps You Can Try

Swap in bread flour instead of all-purpose if you want more chew. Use instant yeast mixed right into flour for a speedier rise. Adding a tablespoon of olive oil softens the crust a bit.

Ways To Eat

This loaf goes great with butter, jam, or bold cheeses. It’s awesome for big sandwiches or dipped in olive oil and balsamic. Toast for breakfast then add eggs and avocado for a quick meal.

A single slice of rustic French bread.
A single slice of rustic French bread. | cookbing.com

This bread blends a classic approach with handy tips to bring a bit of France right into your kitchen.

Frequently Asked Cooking Questions

→ What's up with the dough being sticky after kneading?

It stays sticky because of how much water’s in there and how the gluten's forming. Letting it rise properly and handling it right will give you a loaf that’s soft but holds its shape.

→ Why bake in a dutch oven?

The dutch oven holds steam inside, which helps make the crust nice and crispy while keeping the bread soft and moist inside.

→ How do I know the bread is done baking?

Use a thermometer to check the temperature inside. When it reads about 210°F, your bread is ready.

→ Why should I cut slashes on top of the bread?

Cutting slashes lets the dough expand without cracking in random spots and makes it look way nicer.

→ Can I bake the bread without a dutch oven?

You can bake it on a sheet pan but it’ll take a bit longer and might not have as crunchy a crust since you won’t get the steam a dutch oven traps.

French Bread Loaf

Crispy on the outside and soft inside, this French loaf is great for any time you want fresh bread.

Preparation Time
30 minutes
Time to Cook
40 minutes
Overall Time
70 minutes
Created By: Lindsey

Type of Recipe: Snacks

Cooking Difficulty: Intermediate Skill Needed

Cuisine Style: French

Servings Yielded: 8 Number of Servings (8 slices)

Diet Preferences: Vegan Option, Vegetarian Option, Dairy-Free Option

Ingredients List

→ Dry Stuff

01 1.5 teaspoons active dry yeast
02 1 teaspoon salt
03 410 grams plain flour
04 1 teaspoon sugar

→ Wet Stuff

05 300 ml warm water (about 38 to 46 degrees Celsius)

Detailed Cooking Steps

Step 01

Mix the yeast with warm water and sugar in a bowl. Let it chill for five minutes until it's frothy on top.

Step 02

Put in half the flour and salt into the yeast mix. Hook up your dough hook on the mixer and knead at a medium-low pace. Slowly add the rest of the flour while kneading till the dough is sticky and starts to come together.

Step 03

Drop the dough into a bowl dusted with flour and cover with a clean towel. Let it hang out at room temp for two hours until it doubles in size.

Step 04

Put dough on a floured surface or parchment paper. Shape it into a smooth ball, sprinkle some more flour, cover it with a big bowl flipped upside down. Let it rest for 30 minutes.

Step 05

Turn your oven on to 220 degrees Celsius. Put a Dutch oven with its lid inside to heat for 20 minutes. Slash the top of the dough with a sharp knife. Carefully slide the dough on parchment into the hot Dutch oven. Bake covered for half an hour then take the lid off and bake for another 10 minutes till it’s a golden color. Using a baking sheet? Bake for 35 minutes. Make sure the inside hits roughly 99 degrees Celsius.

Step 06

Take the bread out, put it on a wire rack to cool completely before slicing. Keep it fresh in an airtight box at room temperature for 3 to 5 days.

Helpful Hints

  1. Don’t worry if the dough stays sticky through it all, that’s how it should be with this much water.
  2. The Dutch oven traps steam so the crust gets nice and crispy, like you’d get from a fancy bakery.
  3. Check the inside temp and make sure it’s about 99 degrees Celsius to bake it just right.

Necessary Kitchen Tools

  • Mixer with dough hook
  • Dutch oven with cover or baking sheet if needed
  • Sharp knife to make slashes
  • Wire rack to cool the bread

Allergy Information

Always check ingredient labels for allergens and ask a doctor if unsure.
  • Contains gluten

Nutritional Info (Per Serving)

These nutritional values serve as a guide and don’t replace advice from healthcare experts.
  • Calorie Count: 200
  • Fat Content: 1 grams
  • Carbohydrate Content: 40 grams
  • Protein Amount: 5 grams