Easy Crusty French Bread

A Person Holding a Crusty Loaf of Bread

Welcome, fellow bread enthusiasts! Today we are going to explore how to make the perfect crusty French bread. Not only is it easier than you think but you’ll also be able to enjoy the delightful aroma of homemade bread right in your own kitchen.

Best of all, there are many variations you can try out so it won’t take long before you become a master of French bread baking.

French bread is a type of European bread that has been enjoyed in every corner of the world for centuries. It evolved from a type of bread called “pain de mie” which is a loaf with a large crumb, a thin and crispy crust, and a light and fluffy interior.

French bread was brought to the United States by French colonists in the 1700s and quickly became popular.

Benefits of Making French Bread at Home

French bread is usually made from all-purpose flour, salt, yeast, and water. It is easier to make than many other types of bread. Plus, you get the satisfaction of baking your own bread and knowing that it’s made with quality ingredients.

And it tastes much better than store-bought bread!

Necessary Ingredients

When it comes to making French bread, the basic ingredients are all-purpose flour, salt, instant yeast, and water. You can also add herbs, cheese, and garlic to give your bread more flavor.

And if you want to get a bit more creative, you can try adding beer or wine to the dough to give it an extra kick.

Preparing & Kneading the Dough

The first step is to measure and mix the ingredients. With French bread, you want to use a ratio of 4 parts flour to 2 parts water.

Once the ingredients are mixed together, it’s time to knead the dough. You can either knead it by hand or with a stand mixer. If you’re using a mixer, it’s best to use the “knead” setting.

Once the dough is kneaded, it’s time to let it rise and double in size. This is where the magic happens and the seemingly simple ingredients turn into delicious French bread.

Shaping & Folding the Dough for Crispy Loaves

The next step is to shape and fold the dough. To do this, you’ll want to pre-shape the dough into a ball and then let it rest for a few minutes.

Then you’ll shape it into a more elongated form and fold it in half. If you’re looking to make long loaves, then this is how you’ll shape the dough.

Creating a Cross Pattern if Desired

If you want to give your loaf a professional look, then you can create a cross pattern on top. To do this, use a lame or razor blade to make the creases.

Make sure to dip the blade in water before slicing the dough to make it easier to cut.

Indenting & Sprinkling Sea Salt on Top of Loafs (Optional)

If you’re looking for that extra bit of flavor, you can also indent the tops of your loaves and sprinkle sea salt on top. This is an optional step, but it’s a great way to give your bread a unique flavor.

Baking & Resting the Loaves of French Bread

Now it’s time to preheat your oven and bake the bread. To get a crusty exterior, you’ll want to turn and reheat the loaves one more time. Then you can let them cool before serving.

Cooling, Storing, and Serving Your Loaves of French Bread

Once the bread is baked and cooled, you can store it at room temperature for up to a week. To keep the crusty exterior, wrap the bread in a damp towel or cover it with a damp cloth. You can also store it in an airtight container in the refrigerator for up to 2 weeks.

When it comes to serving, French bread is best enjoyed with a variety of accompaniments such as butter, jam, cheese, cold cuts, and more.

Troubleshooting Tips for Perfect Crusty French Bread

Making the perfect, crunchy French bread can be a tricky process. To get the best results, you’ll want to make sure that your dough is super moist and watch it while it rises.

You’ll also need to be careful not to overcook it in the oven, as this can lead to a dry and hard crust.

How to Make Delicious Variations of Easy Crusty French Bread

Now that you’ve mastered the classic French bread recipe, you can move on to making some delicious variations. Add herbs, cheese, and garlic cloves to give it an extra kick.

Try infusing flavors with beer and wine for an interesting twist. Or, if you’re feeling adventurous, you can try making sourdough French bread.

How Different Flours Can Impact Your Crusty French Bread Bake

The type of flour you use will have a big impact on the texture and flavor of your bread. All-purpose flour is the most common and will produce a light, soft crust.

But you can also opt for whole wheat flour, unbleached all-purpose flour, or unbleached white whole wheat flour. You can also add other types of grains and seeds to the dough for texture and flavor.

And if you’re looking for a gluten-free option, there are plenty of those available as well.

Tools That Will Help Produce Professional-Looking Loaves of Crusty French Bread

To get the perfect crusty French bread, you’ll want to invest in some quality baking tools. Different types of pans will produce different results. You can use a lame or razor blade to create cross patterns.

And a rubber spatula, rolling pin, pastry brush, and nylon brush will come in handy for kneading, folding, and shaping the dough.


Making perfect crusty French bread doesn’t have to be hard. With just a few simple steps, you can enjoy the aroma and taste of homemade French bread right in your own kitchen.

There are so many variations you can try out, so make sure to experiment and find the perfect recipe for your taste. And don’t forget to use the right tools and ingredients to get the perfect results. Enjoy!

Christian R

Hello, my name is Christian and I'm the owner of Academiedupain.com (Academy Of Bread). If you can't tell by the name this site it is all about bread, bread making, dough, and anything and everything else bread related.If you love bread then you are in the right place!This site is dedicated to one thing... helping you make and bake the best bread ever! Whether you are baking bread for the first time or just have some general questions about bread or dough I will try to answer them on this site.

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