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Bakery Style French Bread With Crackly Crust

Close-up of a freshly baked Bakery Style French Bread showing its crackly, golden-brown crust and open crumb structure.
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Follow these steps to bake authentic French bread at home, focusing on techniques that produce an open crumb and a signature crackly, shatter-on-bite crust.

Ingredients

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  • 3 cups Bread Flour
  • 1.5 cups Water (warm, about 105F)
  • 2 teaspoons Instant Dry Yeast
  • 2 teaspoons Fine Sea Salt
  • 1 tablespoon Olive Oil (optional, for dough handling)

Instructions

  1. Mix the flour, yeast, and salt in a large bowl.
  2. Add the warm water and mix by hand or with a wooden spoon until a shaggy dough forms. If using oil, mix it in now.
  3. Cover the bowl with plastic wrap and let the dough rest at room temperature for 30 minutes (autolyse).
  4. Perform the first set of stretch and folds: Gently stretch one side of the dough up and fold it over the center. Rotate the bowl 90 degrees and repeat three more times. Cover and rest for 30 minutes.
  5. Repeat the stretch and fold process two more times, resting 30 minutes between each set. The dough should become smoother and stronger.
  6. Lightly oil your work surface. Gently turn the dough out. Divide it into two equal pieces for two loaves or shape into one large loaf.
  7. Shape each piece into a tight log or baguette shape. Do not degas the dough heavily; maintain the air pockets.
  8. Place the shaped loaves on a lightly floured couche or a baking sheet lined with parchment paper, ensuring they have space between them. Cover loosely with plastic wrap.
  9. Allow the loaves to proof (second rise) for 45 to 75 minutes, or until they have increased in volume by about 50%. Do not let them overproof.
  10. Preheat your oven to 475F (245C) with a baking stone or steel inside for at least 45 minutes. Place a shallow metal pan on the bottom rack.
  11. Just before baking, score the top of each loaf quickly and confidently with a very sharp lame or razor blade, making 3 to 5 diagonal cuts about 1/4 inch deep.
  12. Carefully transfer the loaves to the hot baking stone. Pour 1 cup of boiling water into the preheated metal pan on the bottom rack to create steam. Immediately close the oven door.
  13. Bake for 15 minutes with steam.
  14. Carefully remove the water pan (or open the door briefly to vent steam). Reduce the oven temperature to 425F (220C).
  15. Continue baking for another 15 to 20 minutes, until the crust is deep golden brown and sounds hollow when tapped.
  16. Cool completely on a wire rack before slicing to allow the internal structure to set.

Notes

  • For the best crackly crust, steam is essential for the first 15 minutes of baking.
  • Use high-protein bread flour for the best open crumb structure.
  • The final internal temperature of the bread should reach 205F (96C) when done.

Nutrition

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