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This Easy Crusty French Bread recipe is a standout for its simplicity and incredible results without the need for an overnight rise, making it perfect for busy home bakers.
Its rustic crust and airy crumb come from a wet, slack dough and a Dutch oven baking method that traps steam to create that bakery-style crust.
Made with basic pantry staples and no dairy or eggs, this vegan bread is a wholesome choice, offering a source of complex carbohydrates and dietary fiber from the all-purpose flour.
While not high in protein, it’s naturally low in fat and saturated fat, making it a lighter bread option to pair with nutrient-rich toppings or meals.
Its quick prep and no-fuss technique make it a satisfying everyday baking project, perfect for fresh sandwiches, toast, or accompanying soups and salads.
Plus, mastering this recipe opens the door to homemade artisan bread at home, elevating any meal with the warm aroma and texture of fresh bread.
Must-Have Tools for Perfect Results
Dutch Oven
The hero of this recipe, the Dutch oven creates a mini steam oven environment that’s crucial for developing the bread’s signature crust and airy interior. Beyond bread baking, it’s perfect for slow-cooking, braising, and stews, making it a versatile kitchen powerhouse.
Kitchen Scale
Accurate measurement of flour by weight ensures consistent dough texture and baking success every time. A kitchen scale is an essential precision tool that improves results across all baking and cooking projects.
Proofing Basket (Banneton)
This basket supports the dough’s shape during the final rise and creates beautiful, natural flour patterns on the crust. It’s ideal for any artisan bread baking, helping your dough develop structure and aesthetics.
Parchment Paper
Makes transferring the dough into the hot Dutch oven safe and simple, preventing sticking. It’s a kitchen staple useful for baking, roasting vegetables, and lining pans for easy cleanup.
Mixing Bowl
A sturdy, large mixing bowl is needed for combining ingredients and proofing the dough. Opt for a durable, easy-to-clean bowl to streamline prep and reduce mess.
Crusty French Bread
Equipment
- large Mixing Bowl (for dough mixing and proofing)
- Dutch Oven (for baking the bread and creating steam)
- Kitchen Scale (for precise flour measurement)
- Proofing Basket or Medium Bowl (for the final rise)
- sheet Parchment Paper (for transferring dough to Dutch oven)
Ingredients
- 2 ¼ teaspoons active dry yeast about 9 grams
- 1 teaspoon sugar 4 grams — you can substitute honey if preferred
- 1 ¼ cups warm water approximately 300 grams
- 1 ¼ teaspoons kosher salt 8 grams
- 2 ½ to 3 ½ cups all-purpose flour about 400 grams, plus extra for dusting
Instructions
- Activate the Yeast: In a large mixing bowl, combine the active dry yeast with the sugar and warm water. Let this mixture sit for about 5 minutes until it becomes foamy and bubbly, indicating the yeast is alive and ready to work.
- Form the Dough: Add the all-purpose flour to the yeast mixture gradually. Stir with a sturdy spatula until the ingredients start coming together into a loose dough. Sprinkle in the salt, then continue mixing until no dry flour patches remain. The dough will feel quite wet and sticky at first — this is normal for this recipe.
- First Proofing: Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rest at room temperature for around one hour, or until it has doubled in size and shows plenty of airy bubbles.
- Shape the Loaf: Lightly dust a clean surface with flour. Gently tip the dough out of the bowl onto the floured surface. Be careful not to deflate it by punching it down; preserving the bubbles helps create a light texture. Fold the dough edges toward the center like an envelope, tightening the shape, then flip it over and gently round it into a smooth ball.
- Second Proofing: Prepare a proofing basket or a medium bowl by dusting it generously with flour. Place your shaped dough seam-side down inside, cover it loosely with a towel, and let it rise for another 30 minutes while preheating your oven.
- Preheat Dutch Oven: Place your empty Dutch oven, including its lid, inside the oven and preheat to 460°F (237°C). Heating the pot ensures the bread will bake with the ideal steam environment for a crusty exterior.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven using oven mitts. Place a piece of parchment paper on your workspace, and gently transfer the dough out of the proofing basket onto the paper, this time with the seam side facing up to help form rustic cracks on the crust. Lift the dough using the parchment paper and carefully place it inside the Dutch oven. Cover with the lid and return the pot to the oven. Bake covered for 30 minutes. Then, remove the lid and bake for an additional 10-15 minutes until the crust is deeply golden and crisp.
- Cool and Serve: Use oven mitts to remove the Dutch oven from the oven. Lift the bread out with the parchment paper and place it on a wire rack to cool for at least 30 minutes before slicing. Enjoy your fresh, crusty homemade bread!
Notes
- Measuring Flour: For best accuracy and consistency, weigh your flour with a kitchen scale. If you prefer cups, lightly spoon flour into your measuring cup and level it off, aiming for about 2 ½ to 3 cups. Remember, this dough is naturally sticky and wet; avoid adding too much flour as it can result in a dense loaf.
- Yeast Tips: Ensure your water is warm but not hot (about 100-110°F) to properly activate yeast without killing it.
- Proofing Environment: A warm, draft-free spot is ideal for dough rising. If your kitchen is cool, try placing the dough near a warm appliance or inside an oven with just the light turned on.
- Storage: Store leftover bread in a paper bag at room temperature for up to two days. For longer storage, wrap tightly and freeze.
- Variations: Feel free to add herbs, garlic, or seeds to the dough for extra flavor.
Chef’s Secrets for Perfect Bread
Achieving bakery-quality crusty bread at home is easier than you think, and a few insider tips can make all the difference.
First, don’t rush the yeast activation—waiting for that foamy proof ensures your dough rises beautifully.
Embrace the dough’s wet, sticky texture early on; this slack dough results in a lighter, airier crumb once baked.
When shaping, avoid punching down the dough; gently folding it helps preserve those delicate air bubbles that create a tender interior.
Using a Dutch oven is key because it traps steam, which forms the bread’s signature crispy crust.
Finally, patience is essential—allow the bread to cool completely before slicing to let the crumb set properly.
These secrets turn simple ingredients into an artisan loaf every time.
Creative Serving Suggestions for Fresh Bread
This rustic French bread pairs wonderfully with countless dishes and occasions.
Slice it thick for a hearty sandwich with fresh vegetables, cheese, and meats or toast it lightly and spread with butter and jam for a comforting breakfast.
It also makes a superb accompaniment to soups and stews, soaking up flavorful broths.
For an elegant appetizer, serve warm slices drizzled with olive oil and sprinkled with herbs or top with bruschetta toppings like tomato and basil.
Leftover bread can be transformed into croutons or breadcrumbs for salads and casseroles, maximizing every crumb’s use.
Smart Storage Tips to Keep Bread Fresh
To maintain the crisp crust and soft interior, store your bread wisely.
Keep it at room temperature in a paper bag or loosely wrapped in a kitchen towel to prevent moisture buildup, which can lead to sogginess or mold.
Avoid plastic bags unless freezing, as they trap moisture and soften the crust.
For longer storage, wrap the bread tightly in plastic wrap or foil and freeze it; thaw at room temperature and refresh in the oven for a few minutes if needed.
Slicing the bread before freezing allows you to toast single portions without thawing the whole loaf, making it convenient for quick snacks.
Frequently Asked Questions About Bread
Q1: Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast can be used and usually doesn’t require proofing in water. Simply mix it directly with the flour, but you may need to slightly adjust the rising times.
Q2: Why is my dough sticky and shaggy?
This recipe uses a wet dough intentionally for a lighter crumb. The dough will be sticky but should become smoother with kneading and rising.
Q3: Can I make this bread without a Dutch oven?
You can bake on a baking stone or sheet, but the crust won’t be as crisp. To mimic steam, place a pan of water in the oven during baking.
Q4: How do I know when the bread is fully baked?
The crust should be deep golden brown, and the bread will sound hollow when tapped on the bottom. Using a thermometer, the internal temperature should be around 200°F (93°C).
Q5: Can I add herbs or seeds to this bread?
Absolutely! Mix in your favorite dried herbs, garlic, or seeds during the flour addition for extra flavor and texture.
This recipe is inspired by lifeasastrawberry and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
