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Crusty French Bread Recipe

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

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This rustic crusty French bread loaf is legit. Read on to learn the secret to the crispiest crust that crackles and crunches as you slice into it. Underneath that amazing crust, you’ll discover a soft spongy center. It’s the perfect blend of chewy and super soft. I literally ate 1/4 of the loaf in one day all by ‘ma self and buttered every slice (no regrets), and it makes a pretty large loaf!

This dough takes time but requires very little attention from you. The active time is probably 30 minutes max. If you have a free afternoon, you can make a classic upscale bakery-quality French loaf that will impress anyone who sinks their teeth into it. I first learned to make this crispy bread from Bruno’s Kitchen – Bruno is French and he sure knows his French Bread! P.S. If you’re looking for a bread you can make on the fly, check out our No knead artisan bread recipe here (also quite good!). 

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

Ingredients for Crusty French Bread:

1 3/4 cups warm water (90˚ to 100˚F)
1/2 tsp molasses
2 1/3 cups (290 grams) unbleached bread flour, *measured correctly
2 1/2 cups (315 grams) unbleached all-purpose flour, *measured correctly
1 1/4 tsp (1/2 packet) instant yeast (quick rise)
2 tsp salt (I used fine sea salt)
All-purpose Flour and semolina flour for dusting

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

*To measure flour correctly, fluff it up then spoon it into measuring cups and scrape off the top for an exact measure.

*Watch our easy video tutorial on how to measure correctly”

How to Make Crusty French Bread:

1. In the bowl of a mixer (or by hand), Whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

2. In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp instant yeast and 2 tsp salt. Add water mixture to the flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

3. Cover dough loosely with plastic wrap and let rise at room temperature (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

4. After rising a total of 4 hours, draw the edges into the center of the dough, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

5. Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500˚F (for safety, don’t use glass baking dishes at those high temps).

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

6. Sprinkle the back of a baking sheet generously with semolina and invert your risen dough over the top of the semolina. Score the top of the dough 3 times diagonally and then three times again in the opposite direction. Slide dough onto preheated baking stone and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces).

Bake at 500˚F for 10 minutes then reduce temperature to 400˚F and continue baking 30-35 minutes, or until top is golden brown. Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes. Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice. This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

 

Crusty French Bread Recipe

4.99 from 76 votes
Author: Natasha Kravchuk
This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.
This Crusty French Bread is the perfect blend of chewy and super soft. It has the crispiest crust that crackles and crunches as you slice.
Prep Time: 1 hour
Cook Time: 5 hours 40 minutes
Total Time: 6 hours 40 minutes

Ingredients 

Servings: 10 slices or one loaf
  • 1 3/4 cups warm water, 90˚ to 100˚F
  • 1/2 tsp molasses
  • 2 1/3 cups unbleached bread flour, measured correctly*, (290 grams)
  • 2 1/2 cups unbleached all-purpose flour, measured correctly*, (315 grams)
  • 1 1/4 tsp instant yeast (quick rise), (1/2 packet)
  • 2 tsp salt, I used fine sea salt
  • All-purpose Flour and semolina flour for dusting

Instructions

  • In the bowl of a mixer (or by hand), whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.
  • In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
  • Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
  • After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.
  • Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500˚F (for safety, don't use glass baking dishes at those high temps).
  • Sprinkle the back of a baking sheet generously with fine semolina flour and invert your risen dough over the top of the semolina. Score the top of the dough several times. Slide dough onto preheated baking stone with the help of a spatula if needed and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces). Bake at 500˚F for 10 minutes then reduce temperature to 400˚F and continue baking 30-35 minutes, or until top is golden brown. Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes. Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.

Notes

*To measure flour correctly, fluff it up then spoon it into measuring cups and scrape off the top for an exact measure.

Nutrition Per Serving

225kcal Calories46g Carbs7g Protein1g Fat1g Saturated Fat469mg Sodium82mg Potassium2g Fiber1g Sugar10mg Calcium2mg Iron
Nutrition Facts
Crusty French Bread Recipe
Amount per Serving
Calories
225
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Sodium
 
469
mg
20
%
Potassium
 
82
mg
2
%
Carbohydrates
 
46
g
15
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
Calcium
 
10
mg
1
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Bread, Side Dish
Cuisine: French
Keyword: crusty bread, french bread
Skill Level: Easy/Medium
Cost to Make: $
Calories: 225
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

I hope you have fun and relaxing weekend (which includes soft crusty buttered French bread of course!) 😉

Can I take a moment to thank you? I just appreciate you all so much. It’s been a rough week and your sweet comments and recipe reviews are always so encouraging and inspiring. I’m so thankful for you all and you bless me in so many ways every day. You just have to know it!

Love,

Natasha ❤

This Crusty French Bread is the perfect blend of chewy and super soft. Learn the secret to the crispiest crust that crackles and crunches as you slice.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.99 from 76 votes (32 ratings without comment)

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Comments

  • Judy
    October 26, 2024

    HI Natasha – if I opt to use a 5.5 quart dutch oven, do I still follow the same temperature and time to bake? How long do I leave the cover on and when do I remove? Will bread still be crusty? Thank you – I love all your recipes.

    Reply

    • NatashasKitchen.com
      October 26, 2024

      Hi Judy! Yes, it works well in a Dutch oven
      and has a nice crispy crust. You can reference my 5 seed Dutch oven bread recipe here for instructions.

      Reply

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