French bakers add steam in the first 15 minutes to create that signature crackling crust—home ovens can't replicate this naturally.
Homemade French Bread with Bakery Crust
Experience the magic of homemade French bread, where a golden, crunchy crust meets a pillowy soft interior. With just flour, water, and a touch of patience for that perfect rise, this recipe is a must-try for any bread lover. Bake it fresh and enjoy the delightful aroma wafting through your kitchen!
Prep
15
min
Cook
25
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 300 ml of very cold water – the secret to texture (10.1 fl oz)
🫙Pantry Staples(2)
- 1 teaspoon of dry yeast for bread – for ideal rising (5 ml)
- 500 g of wheat flour (add gradually until the dough is smooth) (4 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt – for 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 and elastic, 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 rest for another 40 minutes.
- 7
Preheat the oven to the highest temperature with a pan of hot water inside.
- 8
Make slashes on the top of the rolls and spray with water before baking.
- 9
Bake for about 20 minutes, then remove the water pan and bake for an additional 5 minutes.
💡 Pro Tips
- ✓Create steam by placing a cast iron pan on the oven floor and pour 1 cup of boiling water into it right when you load the bread, as steam at 212°F prevents crust formation for the first 10-15 minutes allowing maximum oven spring.technique212°F steam, 10-15 minutes
- ✓Score your bread at a 30-45 degree angle using a razor blade or lame, cutting 1/4 inch deep to create controlled weak points where steam can escape and prevent random bursting.technique30-45 degree angle, 1/4 inch deep
- ✓Use ice-cold water (35-40°F) when mixing because it slows gluten development, giving you more control over fermentation and preventing overworked dough that leads to dense texture.ingredient35-40°F
- ✓Preheat your oven to maximum temperature (usually 500-550°F) then reduce to 450°F when loading bread, as the initial blast creates better oven spring before the crust sets.timing500-550°F to 450°F
- ✓Test dough readiness with the poke test - properly proofed dough springs back slowly when poked, leaving an indentation that fills in 50% within 10 seconds.technique50% spring-back in 10 seconds
Share this recipe
Prep
15
min
Cook
25
min
Serves
8
people
Level
beginner
Share this recipe
French bakers add steam in the first 15 minutes to create that signature crackling crust—home ovens can't replicate this naturally.
Homemade French Bread with Bakery Crust
Experience the magic of homemade French bread, where a golden, crunchy crust meets a pillowy soft interior. With just flour, water, and a touch of patience for that perfect rise, this recipe is a must-try for any bread lover. Bake it fresh and enjoy the delightful aroma wafting through your kitchen!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 300 ml of very cold water – the secret to texture (10.1 fl oz)
🫙Pantry Staples(2)
- 1 teaspoon of dry yeast for bread – for ideal rising (5 ml)
- 500 g of wheat flour (add gradually until the dough is smooth) (4 cup)
🧂Spices & Seasonings(1)
- 1 teaspoon of salt – for 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 and elastic, 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 rest for another 40 minutes.
- 7
Preheat the oven to the highest temperature with a pan of hot water inside.
- 8
Make slashes on the top of the rolls and spray with water before baking.
- 9
Bake for about 20 minutes, then remove the water pan and bake for an additional 5 minutes.
💡 Pro Tips
- ✓Create steam by placing a cast iron pan on the oven floor and pour 1 cup of boiling water into it right when you load the bread, as steam at 212°F prevents crust formation for the first 10-15 minutes allowing maximum oven spring.technique212°F steam, 10-15 minutes
- ✓Score your bread at a 30-45 degree angle using a razor blade or lame, cutting 1/4 inch deep to create controlled weak points where steam can escape and prevent random bursting.technique30-45 degree angle, 1/4 inch deep
- ✓Use ice-cold water (35-40°F) when mixing because it slows gluten development, giving you more control over fermentation and preventing overworked dough that leads to dense texture.ingredient35-40°F
- ✓Preheat your oven to maximum temperature (usually 500-550°F) then reduce to 450°F when loading bread, as the initial blast creates better oven spring before the crust sets.timing500-550°F to 450°F
- ✓Test dough readiness with the poke test - properly proofed dough springs back slowly when poked, leaving an indentation that fills in 50% within 10 seconds.technique50% spring-back in 10 seconds