French bakers add steam for the first 15 minutes, creating that signature crust crack you can't get any other way.
Homemade French Bread with Bakery Crust
Get ready to indulge in the ultimate homemade French bread, boasting a delightful crunch on the outside and a pillowy soft center. With just a handful of pantry staples and a little patience for that perfect rise, you’ll create a bakery-worthy loaf that’s impossible to resist. Slather it with butter or make a scrumptious sandwich—this bread is sure to elevate any meal!
Prep
15
min
Cook
25
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 300 ml of very cold water – secret to texture (10.1 fl oz)
🫙Pantry Staples(2)
- 1 teaspoon of dry yeast for bread – ideal rise (5 ml)
- 500 g of wheat flour (add gradually until the dough is smooth) (4 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt – flavor balance (5 ml)
📦Other(2)
- 2 tablespoons of fine cornmeal – for the perfect crust (30 ml)
- 1 tablespoon of margarine – for the right softness (15 ml)
👨🍳 Instructions
- 1
In a bowl, mix the wheat flour, cornmeal, salt, and dry yeast.
- 2
Add the margarine and very cold water, then mix until combined.
- 3
Knead the dough until smooth, adding more flour as needed.
- 4
Let the dough rest for 40 minutes in a warm place.
- 5
Divide the dough into pieces of about 100 grams each.
- 6
Shape the pieces into rolls and let them rise for another 40 minutes.
- 7
Preheat the oven to the highest temperature and place a tray with hot water inside.
- 8
Make cuts on the top of the rolls and spray with water before baking.
- 9
Bake for 20 minutes, then remove the water tray and bake for an additional 5 minutes.
💡 Pro Tips
- ✓Create steam in your oven by placing a cast iron pan on the bottom rack and adding 1 cup boiling water when you load the bread - steam prevents crust formation for the first 15 minutes, allowing maximum oven spring.technique1 cup boiling water, 15 minutes
- ✓Score your bread at a 45-degree angle, 1/4 inch deep using a razor blade or lame - this creates controlled weak points where steam can escape and prevents random cracking.technique45-degree angle, 1/4 inch deep
- ✓Bake at maximum temperature (500-550°F) for the first 15 minutes, then reduce to 425°F - high initial heat creates rapid steam expansion for better crust development.timing500-550°F for 15 minutes, then 425°F
- ✓Use ice-cold water in your dough because it slows yeast activity during mixing, preventing over-fermentation while allowing proper gluten development through extended kneading.ingredientice-cold water
- ✓Test doneness by tapping the bottom of the loaf - a hollow sound indicates internal temperature has reached 205-210°F and moisture has properly evaporated.technique205-210°F internal temperature
Share this recipe
Prep
15
min
Cook
25
min
Serves
8
people
Level
beginner
Share this recipe
French bakers add steam for the first 15 minutes, creating that signature crust crack you can't get any other way.
Homemade French Bread with Bakery Crust
Get ready to indulge in the ultimate homemade French bread, boasting a delightful crunch on the outside and a pillowy soft center. With just a handful of pantry staples and a little patience for that perfect rise, you’ll create a bakery-worthy loaf that’s impossible to resist. Slather it with butter or make a scrumptious sandwich—this bread is sure to elevate any meal!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 300 ml of very cold water – secret to texture (10.1 fl oz)
🫙Pantry Staples(2)
- 1 teaspoon of dry yeast for bread – ideal rise (5 ml)
- 500 g of wheat flour (add gradually until the dough is smooth) (4 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt – flavor balance (5 ml)
📦Other(2)
- 2 tablespoons of fine cornmeal – for the perfect crust (30 ml)
- 1 tablespoon of margarine – for the right softness (15 ml)
👨🍳 Instructions
- 1
In a bowl, mix the wheat flour, cornmeal, salt, and dry yeast.
- 2
Add the margarine and very cold water, then mix until combined.
- 3
Knead the dough until smooth, adding more flour as needed.
- 4
Let the dough rest for 40 minutes in a warm place.
- 5
Divide the dough into pieces of about 100 grams each.
- 6
Shape the pieces into rolls and let them rise for another 40 minutes.
- 7
Preheat the oven to the highest temperature and place a tray with hot water inside.
- 8
Make cuts on the top of the rolls and spray with water before baking.
- 9
Bake for 20 minutes, then remove the water tray and bake for an additional 5 minutes.
💡 Pro Tips
- ✓Create steam in your oven by placing a cast iron pan on the bottom rack and adding 1 cup boiling water when you load the bread - steam prevents crust formation for the first 15 minutes, allowing maximum oven spring.technique1 cup boiling water, 15 minutes
- ✓Score your bread at a 45-degree angle, 1/4 inch deep using a razor blade or lame - this creates controlled weak points where steam can escape and prevents random cracking.technique45-degree angle, 1/4 inch deep
- ✓Bake at maximum temperature (500-550°F) for the first 15 minutes, then reduce to 425°F - high initial heat creates rapid steam expansion for better crust development.timing500-550°F for 15 minutes, then 425°F
- ✓Use ice-cold water in your dough because it slows yeast activity during mixing, preventing over-fermentation while allowing proper gluten development through extended kneading.ingredientice-cold water
- ✓Test doneness by tapping the bottom of the loaf - a hollow sound indicates internal temperature has reached 205-210°F and moisture has properly evaporated.technique205-210°F internal temperature