This easy (and we mean EASY!) homemade French bread recipe is sure to be a hit! Homemade dutch oven bread that's readyin just a few hours - no overnight rise. Crispy crust on the outside and soft, airy bread on the inside! Vegetarian.
The instructions may look a little long, but they'reall basically just notes on technique - so don't let the number of steps intimidate you!
If you're serious about homemade bread, you may enjoy using a proofing basket (it's one of my favorite kitchen tools!) to help the bread keep its shape while it rises. You also end up with beautiful flour rings on the crust! We like to use an 8- to 9-inch proofing basket for a single loaf of bread.
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If you don't have a proofing basket, no worries! Just use a medium-sized (8- or 9-inch diameter) mixing bowl to let the bread do its final rise before you bake it. Flour the bowl well to prevent sticking!
The crackly brown crust here is theresult of baking this bread in a Dutch oven. By keeping the lid on while the bread bakes, you create a nice steamy atmosphere inside the pot - and the steam is what gives the bread that crispy, magical crust. (Read more about the importance of steam in bread baking here!)
This section is LONG - but we wanted to cover the most frequent questions we get! Feel free to skip right to the recipe, but please do utilize this section if you run into questions while you're baking. For additional training videos, tips, and recipes, check out Everyday Artisan Bread!
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How to measure flour: If you have a kitchen scale, please use it! Measuring by weight is MUCH more accurate than measuring by volume (with cups) and will give you more consistent bread. That being said, you can certainly make great bread without a kitchen scale! To measure flour in cups: If you measure flour by dipping your cup straight into the bag or bin and shaking off the excess, plan to use about 2 ½ cups of flour. If you measure by stirring the flour with a spoon or scoop before scooping it into a measuring cup and leveling it off, plan to use about 3 cups of flour. You can always add more flour if you need to - just be aware that this is a relatively slack (wet) dough, so it will be a bit shaggy and sticky at first (but it will smooth out and become more elastic as it rises and again as you shape it!)
Equipment. We recommend a 4- to 6-quart Dutch oven for best results. Le Creuset and Staub are our favorites, but Marquette Castings and Lodge also make solid options that are more budget-friendly. If you don't have a Dutch oven, see this post for alternative baking methods (you can still make great bread without fancy equipment!) Please make sure that your Dutch oven is fitted with a metal (rather than plastic) knob on its lid for best results, and please check the care instructions on your individual equipment before baking. We use this 8.5-inch proofing basket, but an 8- or 9-inch banneton or medium-sized mixing bowl also work well for the final rise.
PLEASE READ THE POST ABOVE FOR OUR COMPLETE FAQs, TIPS, AND ADVICE. We've gotten so many amazing questions from you - we wanted to be sure to answer as many as we can as
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As we can, but if we put our answers here in the recipe it would make it very annoying to print. Please check the FAQ section in the post above if you have a question or run into a problem!
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I'm Jessie, and I like to talk about food. Tag your recipes # on social media to share your creations! Learn about our team!This homemade rustic crusty bread is the most delicious bread that will ever come out of your oven! No kneading or a stand mixer required!
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This is the bread recipe that can change your life. I’m serious. Just scroll down and read through the comments and then you’ll believe me. Here are a couple comments among hundreds of rave reviews:
One of the best bread recipes I have ever made! A real favorite with my family and excellent for sandwiches. Super easy!
I made this recipe for the first time this past weekend and it turned out perfect! It truly was an incredibly easy recipe to follow.
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This is the first bread recipe i’ve ever successfully made! It’s delicious and so easy I used active dry yeast, and the working with yeast tutorial was a huge help! great recipe, Mel.
This rustic crusty bread recipe is perfect for beginning and expert bread makers alike. It’s like a perfect loaf you’d get right out of a bakery – for a fraction of the cost. Many artisan-type loaves of bread like this take days to make, but this bread recipe only takes a few hours!
A stand mixer, electric mixer or any kind of mixer to make it. Just a bowl and a spoon.From start to finish, it is ready to bake in about 2-3 hours. The crust is golden, thin and crunchy, and the crumb is tender and soft.
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It doesn’t have the airy holes of a no-knead type bread, the crumb is tighter and slightly more dense, but it is glorious for paninis, garlic bread or just served plain
The recipe makes between two and four loaves, depending on how big you want to make them. I usually make two bigger loaves out of the batch, and I like to bake up both loaves the same day and pop one in the freezer for easy access next time we get the hankering for delicious, crusty bread.
In a large bowl, combine the water, yeast and salt. Give it a little mix. And then add in the flour. Make sure to measure the flour with a light hand (or use the weight measure). You can mix with a spoon or spatula; I have been converted to the wonders of this Danish dough hook
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The texture of the dough will be shaggy and much softer and stickier than a traditional kneaded bread dough. Make sure there are no pockets of flour and the dough is well mixed.
At this point, to shape into loaves, I grease my hands really well with cooking spray and split the dough into two pieces (you can make four smaller loaves out of the batch, if desired). Take one of the pieces and work it in your hands, turning the edges underneath until it’s a relatively tight, smooth loaf. Regrease your hands if the dough is super sticky.
Place each loaf in the center of a piece of parchment paper and dust the top lightly with flour. Using a baker’s lame
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When I originally posted this recipe, I waited to slash the dough until after it had risen, but this sometimes causes the dough to deflate completely (especially if you don’t have a really sharp razor or knife), so I’ve started doing the slash action before it rises. Haven’t looked back. Works great and you still get the definitive, pretty “decoration” on top of the loaf as it bakes.
In the oven to 450 degrees F and let it preheat at that temp for 20-30 minutes before baking the bread. If you don’t have a baking stone, you can try preheating an overturned aluminum baking sheet (although it may warp and bend out of shape a little at that temp, so be careful).
Note: I have never had parchment paper catch fire in the oven using this recipe (or homemade pizza), but take care that the parchment doesn’t touch the heating element or sides of the oven. Also, I think the thinner/cheaper the parchment paper, the more chance this could happen.
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You can put a broiler pan on the bottom of the oven and add 1-2 cups hot water OR you can toss a few ice cubes onto the bottom of the oven right after sliding the bread onto the stone and then quickly (but gently) close the oven door. The steam from the water is going to help create that beautiful crust.
Bake the bread for about 25 minutes, give or take. It’ll puff even more in the oven. Look at that golden crust! Wowser.
This rustic crusty bread is my go-to bread to take to new neighbors, friends in need of a pick-me-up or when I am taking dinner into someone, and I make it several times a month just for our family to enjoy. It really is a life changing recipe.
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I hope you’ve been able to see just how easy it is to make! I have no doubt you’ll feel like a total bread making rock start after you make this rustic crusty bread!
While this bread doesn’t require a stand mixer, I’ve found the following to be helpful, especially if you want to ensure perfect crusty bread every time!
Flour: I often use half finely
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