Name: Rustic French Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 3 h
Cuisine: French
Ingredients: 3 1/4 cups all-purpose flour; 1 tsp sugar; 1 tsp salt; 1 1/2 tsp active dry yeast; 1 1/4 cups water (105 – 115 degrees F)

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Introduction

Rustic French bread is a simple and satisfying loaf with a crisp crust and tender crumb. Perfect for sandwiches, dipping in soups, or enjoying with butter, this recipe uses basic ingredients and yields a delightful homemade bread.

The image shows a round loaf of bread cut in half, resting on a black wire cooling rack on a white marbled texture. The left half reveals the inside of the bread, which is pale cream with a soft, spongy texture and small air holes. The right half displays the outer crust, which is golden brown with a light dusting of white flour and visible score marks creating a simple pattern. A serrated bread knife is partially visible to the right, along with a pale cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups all-purpose flour
1 tsp sugar
1 tsp salt
1 1/2 tsp active dry yeast
1 1/4 cups water (105 – 115 degrees)

Instructions

Step 1: Combine yeast, warm water, and sugar in the bowl of your stand mixer. Let sit for about 5 minutes to activate the yeast.
Step 2: Add half of the flour and salt to the yeast mixture. Fit your mixer with the dough hook and knead on medium-low speed. Gradually add the remaining flour and continue kneading until the dough just comes together; it will be sticky.
Step 3: Transfer the dough to a lightly floured bowl and cover with a clean towel. Let it rise for 2 hours. Then move the dough to a well-floured surface or parchment paper and gently shape it into a smooth ball. Sprinkle flour on top, cover with a large bowl, and let it rise for another 30 minutes.
Step 4: Preheat your oven to 425 degrees. Place a Dutch oven with its lid inside the oven to heat for 20 minutes. If you don’t have a Dutch oven, use a baking sheet but do not preheat it.
Step 5: Score the top of the dough with a very sharp knife. Carefully transfer the dough with the parchment paper into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Then remove the lid and bake for an additional 10 minutes until the crust is golden. If using a baking sheet, bake for about 35 minutes. The bread’s internal temperature should reach about 210 degrees.
Step 6: Remove the bread from the oven and transfer to a cooling rack. Once cooled, slice and serve.

Tips & Variations

For a richer flavor, try replacing 1/4 cup of water with milk.
Use bread flour instead of all-purpose for a chewier texture.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 8–10 minutes.
Sprinkle sesame seeds or herbs on top before baking for added flavor.

Storage

Store the bread at room temperature in a storage bag or container for up to 3 to 5 days. To refresh the crust, warm the bread in a 350-degree oven for 5–10 minutes before serving.

How to Serve

A round loaf of bread with a golden-brown crust dusted with white flour sits in crumpled beige baking paper inside a white round pan. The bread has deep cuts in a star pattern on top, showing a soft, light inside with a slightly rough texture. The loaf looks freshly baked and puffy with a crispy crust. The pan is placed on a white marbled surface that adds brightness to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. Since it doesn’t require proofing, add it directly to the flour and reduce the water slightly if needed. The rising times remain similar.

What if I don’t have a Dutch oven?

You can bake the bread on a baking sheet instead. Preheating the sheet is not necessary, and the baking time will be about 35 minutes until the bread is golden and cooked through.