Ingredients
Here is everything you will need for one large loaf:
- 4 cups (480 g) all-purpose flour, plus a little extra for shaping
- 1½ cups (360 ml) warm water, about 105–110°F (40–43°C)
- 2¼ teaspoons (7 g) active dry yeast, or 1 packet
- 1½ teaspoons salt
- 1 tablespoon sugar
- 1 tablespoon olive oil (optional, for a slightly softer crumb)
Why Each Ingredient Matters
Understanding what each ingredient does will make you a more confident baker and help you fix problems if they arise.
All-purpose flour. Flour provides the structure of your loaf. When flour is mixed with water and kneaded, two proteins combine to form gluten, the stretchy network that traps air bubbles and gives bread its chew. All-purpose flour has enough protein to build a lovely French loaf, and it is available in every grocery store. For the most consistent results, weigh your flour with a kitchen scale: 4 cups is 480 grams.
Warm water. Water hydrates the flour and wakes up the yeast. The ideal temperature range is 105–110°F (40–43°C). If the water is too cool, the yeast will be sluggish. If it is too hot, you can damage or even kill the yeast, and your dough will not rise properly. Water that feels comfortably warm, like a baby’s bath, is a good rule of thumb if you do not have a thermometer.
Active dry yeast. Yeast is the living ingredient that makes bread rise. It feeds on sugar and produces carbon dioxide, which inflates the dough. One standard packet is about 2¼ teaspoons (7 g), which is exactly what this recipe calls for.
Salt. Salt is essential for flavor. Without it, bread tastes flat and bland. It also strengthens the gluten structure and helps control how quickly the yeast works.
Sugar. Just one tablespoon is enough to give the yeast a quick snack at the start, helping it become foamy and active. It also encourages a little extra browning on the crust.
Olive oil (optional). A tablespoon of olive oil makes the crumb slightly softer and a touch richer. If you want a more traditional, crustier loaf, you can leave it out.
Instructions
Pour the warm water into a large mixing bowl. Add the sugar and the active dry yeast, then stir gently to combine. Let the mixture stand for about 5 to 10 minutes, until it looks foamy on top.
This step proves your yeast is alive and ready to work. If nothing happens after 10 minutes, your yeast may be old or your water may have been too hot or too cold. It is best to start over with fresh yeast rather than risk a loaf that never rises.
If you are using instant yeast, you can mix it directly with the flour instead. Dissolving it first in the water also works well.
Add the flour, salt, and optional olive oil to the yeast mixture. Stir with a wooden spoon until the ingredients come together into a rough, shaggy dough.
Pay attention to the texture. If the dough looks dry and crumbly, add a little extra water, one tablespoon at a time. If it is very wet, add a small amount of flour, but be careful not to add too much. The finished dough should feel soft and slightly tacky, not stiff and not soupy.
Transfer the dough to a lightly floured surface. Knead for about 8 to 10 minutes, stretching and folding the dough until it becomes smooth, elastic, and less sticky. To knead by hand, push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat.
If you are using a stand mixer fitted with a dough hook, knead on low speed for approximately 5 to 7 minutes. When the dough is ready, it should stretch without immediately tearing and should feel soft and springy. Proper kneading builds the gluten that gives French bread its signature structure, so do not skip or rush this step.
Place the dough in a lightly greased bowl, turning it once so the surface is coated. Cover with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for about 1 to 1½ hours, or until it has roughly doubled in size. The exact time depends on your kitchen temperature and the activity of your yeast. In a cooler kitchen, it may take longer, so judge by the size of the dough rather than strictly by the clock.
Gently press the risen dough to release some of the larger air bubbles. Transfer it to a lightly floured work surface and shape it into a rectangle.
Fold the top edge toward the center and press to seal. Fold the bottom edge over it, press again, and roll the dough into a long loaf with gently tapered ends. Pinch the seam closed so the loaf holds its shape.
Place the loaf seam-side down on a parchment-lined baking sheet. If you prefer, use a lightly greased French bread pan instead. Be gentle throughout: you want to keep some of the air bubbles, because they create the light, open interior.
Cover the shaped loaf loosely with a clean kitchen towel and let it rise for another 30 to 45 minutes, or until it is visibly puffy.
While it rests, preheat your oven to 400°F (200°C). Allow the oven to fully preheat before baking so the loaf starts rising the moment it goes in.
Just before baking, use a sharp knife or bread lame to make 3 to 5 shallow diagonal slashes across the top of the loaf.
These cuts give the bread room to expand as it bakes and create the classic French bread look. Use a confident motion and avoid pressing down too deeply. Shallow, quick cuts work better than slow, deep ones, which can drag and deflate the dough.
Place the loaf in the preheated oven and bake for approximately 25 to 35 minutes, depending on its size and thickness.
For an extra-crisp crust, place a separate oven-safe metal pan on the lower rack while the oven preheats. When you put the bread in, carefully add a small amount of hot water to that pan to create steam, then close the oven door promptly. Never pour water directly onto the oven floor or onto glass, since sudden temperature changes can cause damage or injury.
Bake until the loaf is golden brown and sounds hollow when tapped on the bottom. For an additional check, the center of the loaf should reach approximately 200–210°F (93–99°C) on an instant-read thermometer.
Remove the loaf from the oven and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing.
This waiting period is hard, but it matters. As the bread cools, the crumb finishes setting and the crust becomes crisp. Cutting too early can leave the inside gummy. When the time is up, slice with a serrated bread knife and enjoy the aroma, the tender interior, and the golden crust.