A rustic French bread loaf with a golden crackly crust and flour-dusted top, sliced to show an airy crumb on a wooden board in a warm kitchen setting.

Rustic French Bread Loaf

by

Ingredients and cooking instructions:

This Rustic French Bread Loaf is the “crackly crust + soft airy inside” classic you want for sandwiches, dipping, or tearing into chunks like you’re in a tiny bakery. It’s made with simple pantry ingredients, and the steam method in the oven helps you get that golden, crispy crust at home.

Ingredients (makes 1 large loaf)

Dough:

  • 3 1/2 cups (420 g) bread flour (or all-purpose flour works, texture will be slightly less chewy)
  • 1 1/2 teaspoons fine salt
  • 2 1/4 teaspoons (1 packet) instant yeast (or active dry, see note)
  • 1 1/2 cups (360 ml) warm water (about 100–110°F)
  • 1 tablespoon olive oil (optional but helps handling and softness)
  • 1 teaspoon sugar or honey (optional, helps yeast wake up faster)

For dusting:

  • 1–2 tablespoons flour (or cornmeal for the baking surface)

Optional for extra crust:

  • 1 tablespoon flour for dusting the top

Equipment:

  • Baking sheet or pizza stone
  • Parchment paper
  • Sharp knife or bread lame
  • An empty metal pan for steam (or a cast-iron skillet)

Step-by-step instructions

  1. Mix the dough
    In a large bowl, whisk together:
  • flour
  • salt
  • yeast
  • (optional) sugar

Pour in the warm water and mix with a spoon until a shaggy dough forms. If using olive oil, add it now.

  1. Knead until smooth
    Turn dough onto a lightly floured surface and knead 8–10 minutes until it becomes smooth and elastic.

Stand mixer option: 6–8 minutes with a dough hook on medium-low.

Dough should be soft and slightly tacky, not sticky like paste. Add flour 1 tablespoon at a time only if needed.

  1. First rise (until doubled)
    Place dough in a lightly greased bowl, cover, and let rise 60–90 minutes, until doubled.

Warm spot tip: inside an off oven with the light on works great.

  1. Shape the loaf
    Punch down the dough gently. Turn it out onto a lightly floured surface.

Shape into one of these:

  • Batard (oval loaf): flatten into a rectangle, fold top third down, bottom third up, then roll into a log and pinch seam.
  • Boule (round loaf): tuck edges under repeatedly until tight and round.

Place seam-side down on parchment paper set on a baking sheet.

  1. Second rise (until puffy)
    Cover loosely and let rise 30–45 minutes, until noticeably puffed.

While it rises, preheat oven to 450°F.
Place your empty metal pan (or cast-iron skillet) on the bottom rack to heat up.

  1. Score the top
    Right before baking, dust the top lightly with flour (optional). Use a sharp knife or lame to make 3–4 diagonal slashes (about 1/4 inch deep). Scoring controls where the bread expands.
  2. Add steam and bake
    Carefully pour 1 cup of hot water into the preheated empty pan on the bottom rack (it will hiss, that’s good). Quickly close the oven door to trap steam.

Bake bread at 450°F for:

  • 20 minutes with steam
    Then remove the steam pan (carefully) or just let the water evaporate, and continue baking:
  • 8–12 more minutes until deep golden brown

Doneness check:

  • Internal temperature: about 200–205°F
  • Or tap the bottom: it should sound hollow

If browning too fast, tent loosely with foil near the end.

  1. Cool before slicing
    Move loaf to a wire rack and cool at least 30–45 minutes. This finishes the crumb so it doesn’t turn gummy.

Serving ideas

  • Dip in olive oil + balsamic + herbs
  • Pair with soup or stew
  • Make garlic bread
  • Build a turkey or roast beef sandwich

Storage

  • Store at room temp in a paper bag (best crust) for 1–2 days.
  • For longer storage, slice and freeze up to 2 months. Toast straight from frozen.

Active dry yeast note
If using active dry yeast instead of instant:
Stir yeast into the warm water (and sugar if using) and let sit 5–10 minutes until foamy, then mix into the flour and salt.