Crusty French Bread Recipe
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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!).
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
*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.
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.
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).
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.
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).
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.
Crusty French Bread Recipe
Ingredients
- 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
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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 ❤
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Easy recipe to follow and the bread has taste and texture. I think I have found my new go to bread recipe.
Hello Jerry, that’s nice to know! Thank you for sharing.
Ms Natasha, I did try this recipe but only had Active dry yeast. I proofed it using some of the water mix from the recipe so not to add more than needed plus added 0.25 more active dry yeast (according to yeast different types from yeast sites) as prior to adding it to the doe. After the 4th rising however it did not rise as much as the previous three rises. The last final rise of 1 1/2 hours rose but again less than it should. Once baked on the stone it rose a tad more, almost like your photo but the crust was super hard as well as the bottom. Actually hard to cut using a bread knife. Center was soft but not soft enough I think. What did I do wrong you think? I ended taking the rest of remainder of the bread to make your croutons, soft part of the bread and the crusts I made panko bread crumbs. I really enjoy your recipes and videos. Thank you.
Hi John, when proofing, did you make sure to proof in a warm environment but not hotter than 110˚F? If the dough is over-proofed (for too long or too hot), you will exhaust the yeast and it won’t rise properly. I hope that helps.
We’ve been making our own bread for 10 years. Generally, it’s sourdough, ciabatta or focaccia, but due to poor planning I completey ran out and needed a quickish bread to get us through until I could make more. Thank you for the recipe, it was a tasty alternative to our regular bread. I did learn one thing…when your husband seasons the cast iron with bacon grease make sure you throughly wipe it out before heating it to 500 degrees. LOL After clearing out the smoke, I heated an uncoated metal cake pan with water in it for 20 minutes and then tossed in extra ice cubes for extra steam before baking and, other than prolonging the baking process, it turned out great.
Hi Amy! You’re very welcome! Thank you for sharing that with us!
Awesome bread! It’s always gone so quickly because everyone loves it!
Question: If I start the bread late in the day, can I pop it in the fridge and bake it the next day? If so, what do I need to do or consider to have it turn out right? Ie. bring it room temp? Is there an optimal step to begin refrigeration? Anything to do to the top so it doesn’t dry out? Any suggestions would be appreciated! Thanks!
Hi Tiff, I bet that could work! Here’s what one of my readers wrote: ” On another note – the second try I let the dough rise overnight in the fridge. Punched it down in the morning and let it rise one last time and it came out perfectly as described. Mark one more up to Natasha!!!” I hope this helps!
Hi Natasha, I have a Kitchenaide mixer. Could you tell me what number to set it at and how long to knead with the dough hook?
Hi Debbie, in general, Kitchenaid recommends using a dough hook on speed 2 for doughs. The timing remains the same as when kneading by hand.
I was searching for a crusty bread recipe, per my husbands request. I’m so excited to find this website. The bread was perfect with excellent instructions. I have made it several times now and we love it.
Natasha, could you provide info you slice the bread. I have tried a few different ways but always get lopsided slices, any tips?
Hi Connie! I’m so glad you tried my recipe. Thank you for the feedback. I’m glad it was enjoyed. The knife you use to cut the bread is important but there are other factors as well. You may find this article on how to slice bread helpful. 🙂
Thank you very much for the response, this by far my favorite bread recipe!
Hi Natasha. I cannot find any recipe by you for just white bread. Not sourdough bread. I can’t find any. Could you post one on my email please.
Hi Connie! You can see all of the bread recipes that I have available if you click right HERE.
Hi, what are the cooking instructions if you use a cast iron Dutch oven?
Hi Denise, it works really well in a dutch oven in this 5-seed version. I have found the crust to be best with a pizza stone for this recipe though, but substituting would still work.
The loaf we baked that came out with a hard crust softened up beautifully on the second day. Mama really was pleased with it as we baked it using a Montana farms NGMO bread flour because of her gluten intolerance. She is one very happy lady. Guess we stick with the original recipe. Thanks so much. We were really amazed with the rise and the two different shaped beautiful loaves we made (round and baguette) to complement your pasta fagioli recipe. thanks again, Grampa Joe
You’re welcome! So glad to hear that. 🙂
Excellent bread recipe!
Could anyone share tips on the best tools-knife to slice this?
Thanks
Thank you for your great comments and feedback!
This bread came out perfectly, I didn’t have semolina flour to transport the bread to the oven cookie sheet but I used cornmeal. The bread slid right over easily.
The only thing that I need to work on is the browning of the top of the bread, when does the browning occur? At the Initial cook time of 500 degrees for 10 min?
I’m so glad you enjoyed it, Connie! The bread starts to brown as it bakes.
Can I use bread machine to make dough,then bake as per recipe?
Hi Linda, I haven’t tested that in a bread machine, but that may work. If you experiment, let me know how you liked the recipe.
I’m concerned about adding ice cubes to the preheated cast iron pan because all care instructions for cast iron state not to put a hot cast iron pan in cold water or it could crack. Since I have a cast iron tortilla griddle that cracked before I read about that warning, I have been careful to let my pans cool somewhat before submerging in water. Will another type pan wok as well?
Hi, if you are very concerned, you might try baking it in a dutch oven instead. Check out our Dutch Oven Bread here. You can use the same bread just baked in a dutch oven. Also, if you are doing this method, I found cast iron seems to be the safest but make sure you never use glass which can shatter.
My oven does not go up to 500 degrees, only 400. How do I adjust the baking time? Same issue to make the pizzas. Thanks!
Hi Betsy, it will still work at 400, it’s best at 500, however. You will need to watch it closely but you may want to give it an extra minute or two.
This was the best bread EVER!! It was super hands off, just a lot of waiting, but it produced an amazing, super crust, soft and DELICIOUS loaf of bread!! Thank you SOOO much Natasha for such AMAZING recipes!! They are truly all outstanding!!
That’s so great! It sounds like you have a new favorite, Oona! Thank you for your wonderful review!
Hey Natasha! I haven’t made this yet, but plan to 🙂 I was wondering – do you have a video for this recipe? I could swear that I saw one about 6 (maybe) months ago? It was a video of you baking bread and noting at the end how the crust sounds. Maybe it was this recipe or a different one, I might be remembering it wrong. Can you please advise where I can find that video or if you guys removed it? I feel like I imagined it now that I can’t find it haha
Ho Dasha! No, this recipe does not have a video. Some of my bread recipes do, you can view all of my bread recipes HERE.
Oh strange, I remember recently seeing a video (somewhere, maybe Instagram) of you baking some delicious bread and then in the end you mentioned how the crust sounds and how amazing it tastes 🙂 maybe it rings a bell? No worries if not, I just figured it doesn’t hurt to ask (if you remember) what recipe that was
Thank you for everything! I appreciate you and your blog!!
I found it (the video I referred to in my previous comment) – it’s your bread wreath recipe, there’s a video in that recipe on how to make this dough (it looks like it’s the same recipe for the dough)
I made it last night and it was gone within 30 minutes. I’m making more today.
But since it takes so long to make, I was thinking about making more dough and freeze it. Any recommendations?
That’s so great! It sounds like you have a new favorite, Irina! I haven’t tried freezing the dough, if you happen to test that, I’d love to know how it goes!
I just make this recipe but I split the dough and baked 4 baguettes. Great texture, taste. Punching the dough 3 times during the 4 hours rest gave a lightness that I have been looking forever. It is a keeper!
Thank you for the feedback, Luciana! So glad you found a keeper.
Hi Natasha
I don’t have a pizza wheel – possible to use a baking tray?
Thanks – love your recipes!
Hi Kathleen! A baking tray will work great!
Hi Natasha, I have a cast iron pizza pan, I love cooking with cast iron bc to me everything tastes better, can I use it to make the bread on? I’m going to make your corn chowder tonight. All of your recipes I have tried, we love. Thanks
Hi Davis, it works really well in a dutch oven in this 5-seed version. I have found the crust to be best with a pizza stone for this recipe though, but substituting would still work.
I used the exact measurements for the dry ingredients but my Kitchenaid had a very hard time kneading, like, it was crying for help. The dough appeared to be very dense/tough, not sticky at all. It seems like there was too much flour.
Hi Anna, I’m curious if too much flour was used? Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.
Hi Natasha, love your recipes, love the meat borscht, just tried your crusty French bread recipe yesterday to go with the soup, followed it exactly to the recipe, and was wondering is the dough supposed to really stick to your hands when shaping for the first rise second Rise And even the final rise. I use a weight scale to weigh the flower and I added more than one cup a flower on top of what the recipe calls for, and the dough, still, was really sticky.
Hi Gord, the dough should feel sticky to the touch but an extra cup of flour seems like a lot. I also weighed it and I included the weights that I had. Did you possibly use a different type of flour or change the amounts in any way? I hope it still worked out well for you.
Hi Natasha. Could you please make a video for this bread?
Thanks for your suggestion, Narine. I’ll try to add that to our list.
Hello Natasha! Quick question: can I use anything other than Semolina flour to dust the bread? Would corn meal work? I have all the other ingredients on hand and would love to not have to go to the store! 🙂
Hi Andrea, you can substitute with cornmeal which is what I used with my no-knead bread, but I do like the semolina because it disappears into the bread better, but the cornmeal is nice as well because it forms a more crunchy base
Perfect! Thank you—I will be making this bread later today. It’s snowing here and I can’t think of a better thing to make☺️ 🥖
I’m a big fan of home baked breads and have always used KA flour to great success. CI uses it as well listing it’s weight at 5oz/cup. I always weigh ingredients when baking, so did you develop this recipe based on weight or volume?
thx
Bill
Hi Bill, I developed the recipe both ways and measured it both ways. I included grams/weight measurements in the recipe card.
Hi,Natasha! I have one more question for you: if I want to add grains (linseed, sesame seeds) to the dough, when do you think it’s the right time to do it?
Hi Alina, I haven’t tried that with this bread but I have instructions for adding seeds to our 5-seed bread recipe.
Have you ever tried making this in a bread maker? Just curious, it has such great reviews, but just got the bread maker for Christmas and was going to try some French Bread. I just love a crusty slice of warm bread.
Hi Sharon, I haven’t tested that but I’m so curious now. If you test it out, please let me know how it goes.
You have made the pandemic a lot more tolerable. I tried many of your recipes. Thank you.
In making the french bread, what would you suggest using, since I don’t have cast iron?
Hi Carole, The cast iron pan holds the water used to create steam inside the oven, which creates a crisp crust. I use cast iron because it is safer in the oven when you pour boiling hot water into it. You never want to use glass because it can shatter at high temperatures when you pour water into a hot glass pan. A metal baking dish will also work.
Can I just use all purpose flour or bread flour instead of semolina flour?
Hi Rita, Bread flour is slightly different from all-purpose flour. It has a higher protein content giving strength to the loaf enabling the bread to rise higher. Typically this can be found in the flour aisle at the store or ask someone in the bakery to point it out to you. I haven’t tried this with all-purpose but I hope this helps.
Why do you use molasses ? can I use jus a couple reasons of sugar?
Hi Cash, I haven’t tried it with sugar, but you can sub with 1 tsp honey if you don’t have molasses on hand. I hope this helps.
Is it possible to refrigerate this dough overnight? During what rise would you suggest I do this?
Hi Julia, I haven’t tried refrigerating this one, but typically I would do it before the last rise and then let it come to room temperature and rise before baking.
Hi Natasha! I loved your recipe. I have a question for you: Can I use only bread flour to make this recipe? If so, do I change the amount of flour or keep it the same?
Thank you for your input!
Hi Alina, bread flour has a higher gluten content so you will probably need slightly less flour but without testing it, it is difficult to say exactly.
Love this bread. But having a debate with husband about the carbs, sodium and sugars (nutritional measurements). He says it is bad for his diabetes. Do you have a breakdown of these measurements?
Hi Robbie, I added a nutrition label with estimates below the recipe card, but I always recommend talking to a nutritionist to help with calculations.
Hi Robbie, we are slowly working through all of our recipes to add nutrition info but it is a time-consuming process as they have to be added one at a time. Most of our recipes do have the nutritional facts listed on the printable recipe cards. Thank you for being patient!
Hi Natasha,
What can I use if I don’t have a tea towel.
Thank you for all your recipes.
Hi Monica, if you have a similar towel or a kitchen towel that will work also.
Good Afternoon Natasha, I am a HUGE fan of you, your videos and recipes. I have several bookmarked for easy access. I’m stumped with the final step. I let my dough rise for 1.5 hrs in a oiled/floured glass bowl. This is the crazy part – should I punch down the dough before releasing it onto parchment paper then sliding it onto the pizza stone. My dough always comes out too much like jello so no scoring is possible. Needless to say the bread still taste amazing and the crust is out of this world. How do I get a firmer final dough before baking?
Hi Wheeler, I would follow the process in the recipe. It should not require any additional punching down at the final step or it will hurt the rise. It may just need a little more flour. Sometimes different brands and varieties of flour can have varying amounts of gluten which would affect how much flour is needed.
Natasha, Thanks for the reply. Somehow I miss the posting. I made your Creamy Chicken Noodle Soup and Caramel French toast this passed weekend. WOW, they were both a huge hit with the family and friends. I’m going to try the Crusty French Bread tomorrow, 14 OCT. I use King Arthur Bread flour , 12.7% and King Arthur All Purpose flour, 11.7%. How much extra flour should I add? Just add Bread flour or AP flour or both? Thanks for your assistance and for all the wonderful recipes. Video please.
Hi, I haven’t tested with that combination so you’ll have to experiment. I hope you love it!
Sadly I have tried it several time but to the exact same issue. I guess this bread is not for me.
Natasha, You KNEW I could not give up on baking this bread. I finally added 2TBS of King Arthur Bread flour and followed your directions by the letter. I used the Brod & Taylor Proofer to proof the dough. I punched down the dough 3 times each time stretch and folding the dough over 4 times. Placed the dough in a well floured glass bowl and let it rise one last time before sliding the dough onto my hot pizza steel. WOW! Finally success!!! On another note – the second try I let the dough rise overnight in the fridge. Punched it down in the morning and let it rise one last time and it came out perfectly as described. Mark one more up to Natasha!!!
Yay, that is amazing! I’m so glad you loved the end result, that’s the great thing about not giving up. You’ll definitely get the result that you want. Thanks for sharing this with us!
This bread is amazing; crispy and tender crumb. I’ve tried many other recipes and this one tops them all. No changes required to your recipe. The only question I have is that my loaf turned out huge; 10″ round and 5″ high which is hard to cut. Do you have suggestions on shaping it differently or perhaps splitting into two loaves?
Hi Anne, that’s right its a rather large loaf, we love it! We use a long bread knife to cut it – we find it works best that way. I imagine you can make two smaller loaves but without testing that I’m unable to advise.
hi Natasha! pls can i make the dough for it to rise overnight then i will bake it in the morning? what instructions would you give?
Hi Annah, I haven’t done that letting it sit 12 hours overnight so I can’t speak to that. You would probably need a very large bowl and then punch it down the next day or it would be too airy and spongy.
hi Natasha! pls can I use sugar instead of molasses, and does the flour on top help the bread to be extra crusty?
Hi Annah, I haven’t tried it with sugar but you can sub with 1 tsp honey if you don’t have molasses on hand. I hope this helps.
Hi Natasha,
Can the dough be refrigerated to make at a later date.
Thank you for your help.
Rocco
Hi Rocco, I haven’t done that letting it sit overnight so I can’t speak to that. You would probably need a very large bowl and then punch it down the next day or it would be too airy and spongy.
Hi Natasha, can I make this bread without bread flour, all I have on hand is all purpose flour and extra gluten flour? Thank you
Hi Dale, Bread flour is slightly different from all-purpose flour. It has a higher protein content, giving the loaf strength enabling the bread to rise higher; I can’t say it will work with all-purpose flour alone.
Hi Natasha! Can this be baked inside a Dutch oven or a large black cast iron pot with parchment paper?
Hi Lera, it works really well in a dutch oven in this 5-seed version. I have found the crust to be best with a pizza stone for this recipe though, but substituting would still work.
Hi Natasha, I made the French Crusty bread a couple of weeks ago, turned better than I expected ! I tried several times before with all different recipes, but with unpleasant results.
I followed exactly your instructions and the result was marvellous!
I am planning to do more baking tomorrow.
Thanks Natasha!
Sounds awesome, Elena! I’m so happy that it was a success, thanks for sharing your excellent review!
I am fairly new to baking. I have tried this recipe 3 times in the last 24 hours. My last attempt seems better but looking at the crumb of mine compared to your photo. Mine a appear more closed. Researching this I think maybe my bread over proofed. So my question is are you sure you use instant yeast vs dry? It seems instant yeast wouldn’t need to rise so many times and as often as your recipe calls for. Or is there a specific reason you use instant. I made sure I timed all of the three punch down and finally rise…and so i can’t figure out how my bread seems slight more over proofed than yours. Do you have any tips or tricks to getting the right crumb? Also I have been weighing the flour out based off the weights you give. Do you mixed this recipe by weighing or using regular measuring. Just wondering since it seems get a sticker dough and need to add more flour when mixing. Sorry for all the questions, but really trying to nail this recipe. Oh one last question. How do you get your crust so dark?
Hi, I would suggest making the recipe exactly per the instructions first before making any changes so you can identify where things were different. If you substituted with active dry yeast and did not activate it first in the warm water mixture but just added it to the dry ingredients, that could be the main culprit for why the texture was different. I normally spoon the flour into the measuring cup and level the top for an accurate measure, but I also weigh it to double-check. The dough should still feel sticky so make sure not to add too much flour. For the crust, I didn’t do anything beyond what I specified in the recipe which should form a lovely crust. I hope that helps.
Hi Natasha
I don’t have the yeast.Can I use baking powder or baking soda? If not, can you make a bread without yeast?
Hi Sam, unfortunately, that won’t work for this recipe. You might try searching for something like a soda bread instead. Also biscuits (like this youtube recipe I found) would be a great option without yeast.
Thank you for your prompt reply.
Hola Natasha, siempre es un placer preparar tus recetas, a mi y a mi familia nos encantan, muchas gracias por darnos esas maravillosas recetas
I’m so glad you enjoyed our recipes, Clara! Thank you for sharing that with me!
I tried this recipe yesterday. I let it proof for longer than 1.5 hrs at the end and baked it for 40 minutes in a Dutch oven, plus additional time for browning and completion. I’m very satisfied with the result although I thought I would find more air bubbles. This morning it was still crunchy. Will definitely do it again. Will try leaving it to rise in the fridge overnight at the final stage (as I started the process at around 3pm and the bread was ready at around 2am!) I wish I could post a picture.
Thank you so much for your lovely recipes and videos Natasha. I made the spaghetti and meatballs in marinara sauce this week.
Thank you for sharing your ideas to make it a make-ahead bread and cooking in a dutch oven. I’m so glad you enjoyed the bread!
Hello! Are you able to add a video while making this bread, as to have a better understanding oh how to properly make it?
Hi Dina, I hope the photos in the recipe are helpful. At this time I do not have a video for this recipe, I’ll add it to the list! Thank you for sharing that with em.
Made your yummy bread, meatballs and chocolate chip cookies. My family’s favorite stuff.
Tried to add the picture but it just won’t paste. I had to improvise on the meatballs because the stores here have no ground beef, but ground turkey and sausage worked well.
Yum! That sounds delicious! Thank you so much for sharing that with me, Emma!
Hello,
Unfortunately, don’t have any bread flour. Can I use all purpose flour only? How would it change proportions, bread taste and texture after baking?
Thank you!
Hi Ewa, it may work – Bread flour is slightly different from all-purpose flour. It has a higher protein content giving strength to the loaf enabling the bread to rise higher.
Hi! is there anything you can sub the semolina flour with for dusting on the bottom? would cornmeal or just regular flour work? Thanks!
oops seems like this was already asked a while ago sorry! I read your previously posted advice that cornmeal will work – just won’t blend in like semolina. Thanks!
Hello Chelsea, you can substitute with cornmeal which is what I used with my no-knead bread, but I do like the semolina because it disappears into the bread better, but the cornmeal is nice as well because it forms a more crunchy base
Hi Natasha!
Thank you for your recipes. I use them a lot! Question: can I use active dry yeast instead of quick rise? If yes, how much do I use?
Thanks
Hi Victoria, I always make this one with instant yeast but if you wanted to use active dry, the same amount should work fine, but you will have to let it proof for about 5-7 minutes in the liquid before stirring it into the flour mixture. Active dry yeast has to be activated first. I hope you love the recipe!
Hi wondering if it would be okay to use all regular all purpose flour instead part bread flour? Can’t find any flour around right now and all I have is AP? Thanks!
Hi Chelsea, yes that should still work fine. I love the texture combining both since bread flour has a little higher protein and gluten content. You may need slightly more all-purpose if using only all-purpose flour.
Hi, i wondering what is the function put a cast iron pan in the bottom.
Hi Mila, adding the hot water to the cast iron pan on the bottom, creates steam in the oven which helps the crust form and helps the dough expand as it bakes.
I had the same question. Mine is in the oven now…. I can’t wait!!!
Hi,
I tried the “Artisan no-knead bread today” and it was “French quality” already
I want to bake this one next, but don’t have molasses. Can I replace with a mix of water and brown sugar?
Your recipes are a significant part of what keeps us sane through these difficult times, cause we cook more and find it relaxing.
Many thanks, God bless you and your family. Stay safe!
Kr,
Adrian
Hi Adrian, you can sub with 1 tsp honey if you don’t have molasses on hand. I hope this helps.
This came out amazing! I appreciate all of your recipes! Every recipe you share gets a ***** rating from my family and friends!
Thank you so much for your great comments and feedback, Heidi. I appreciate it!
Natasha, may I please ask a couple of “stupid” questions? How exactly do you slide the dough to the red hot baking sheet (which has been heating up in the oven)? I only have 1 baking sheet so I had to sort of dump the dough out of the bowl onto it and I could not manage so I had to take the baking sheet out from the oven completely…
Second, what happens if you forget to punch down the dough while it is rising? Third – can you follow the process you described but then let the dough sit longer and rise overnight (like 12 hrs total as opposed to 5,5 hrs only regularly punching it down etc)? Thank you.
Hi Elina, those are great questions – if you only have 1 baking sheet, you can also use a small cutting board or pizza peel. Once you dust the top of your cutting board generously with semolina, the dough should slide off onto the hot baking sheet. See the photo after step 6 which shows this process. I hope that helps! Punching down the dough helps with the rising process, it will rise more evenly and won’t have as large of holes in the center. I haven’t done that letting it sit 12 hours overnight so I can’t speak to that. You would probably need a very large bowl and then punch it down the next day or it would be too airy and spongy.
Hi Natasha !!
This is now my 3 rd recipe from you and WOW!!Every recipe I follow is amazing and easy!!This French bread was my first attempt to making bread and it was DELISH!!Everyone loved it!!It will most probably become a staple in my household!!Thank you for sharing all these amazing ,easy and yummy recipes with us!!
That’s so great! It sounds like you have a new favorite Pina!
Thank you for the recipe. My wife and I made it twice and it came out great! Is there any way to make a good whole wheat version?
Hi Randy, I haven’t experimented with making this whole wheat so I can’t advise on that or what modifications would need to be made.
I’m confused on the preheating of the pans. The recipe says to do it right after you start your first rise, before the second rise. But then the pans would be in the oven for over 5 hours. Is the point just to have the oven and pans at 500 before you put the bread in? If that’s the case I would just start my oven up the last half hour of the second rise.
Hi Jeremy, I only preheat while the oven is preheating (my oven takes about 10 minutes to preheat). I’m re-reading the recipe and don’t see anywhere that says to preheat 5 hours. Did you maybe misread that step?
Ok that makes sense! I read through the other comments and it sounds like some other people were confused as well. I think the confusion is because the recipe has step 3: first rise of four hours, step 4: MEANWHILE preheat your oven, then step 5: second rise of an hour and a half. I read that as do your first rise, meanwhile (while it’s rising) preheat your oven, then do the second rise.
YOu are absolutely correct. It makes more sense to flip steps 4 and 5 in the process. The idea is to have a fully preheated oven and pizza stone. I have updated the recipe.
Hi Natasha, by mistake, I used active yeast. I used the hook to knead mine and it came out super rubbery. Waiting to see if it will rise. Should I scrap it and start over or wait and see what happens?
Hi Anna, it is difficult to say without seeing the dough. With active yeast, it would be a good idea to let it proof in the molasses/water mixture for 7 minutes or so before adding that liquid to the rest of the dry ingredients. That’s the primary difference between the two yeasts – the active dry needs an initial proofing to activate it. Since it’s Thanksgiving, I would probably suggest starting with a fresh batch and use instant yeast for the best results (it also seems to rise a little faster with instant yeast since instant yeast has additives included to make the dough rise faster). If all you have is active dry, you may need a little more rising time in each step.
I accidentally added active dry yeast into the dry ingredients. Hoping I didn’t just mess the whole thing up. Fingers crossed
We look forward to your feedback, Paul.
I am kinda curious why you don’t use all bread floured skip the all purpose flour?
Hi JP, Bread flour is slightly different from all purpose flour. It has a higher protein content giving strength to the loaf enabling the bread to rise higher. Typically this can be found in the flour aisle at the store or ask someone in the bakery to point it out to you. Hope this helps.
I didn’t state my question properly. I understand what bread flour is. What I meant to ask is why not use 100% bread flour. Your recipe uses 50% bread flour and 50% all purpose flour. Is this just one of those thing that works best in this ratio?
BTW tried your Arugula salad with beets from Farmers Market out of McCall Id. It was a 10.
Hi JP, it has more to do with the gluten content (bread flour has a higher level of gluten). I’m so glad you enjoyed the salad – that is a popular one.
This may be a silly question, but is there a reason to use a glass or plastic bowl as opposed to a metal one? My mixer with dough hook has a stainless steel bowl and was thinking of using that. Making this today with your chicken noodle soup recipe.
Hi Tammy, the type of bowl doesn’t matter in this recipe. A metal bowl will work.
Hello Natasha, do you know if there is another dish I could use instead of cast iron for the oven and ice cubes? Thanks in advance.
Hi Oksana, yes, you can bake it on the back of a baking sheet. Preheat the baking sheet like you with the baking stone and then slide it onto the baking sheet.
Can you bake this in a Dutch oven covered
Hi Jim. it works really well in a dutch oven in this 5-seed version. I have found the crust to be best with a pizza stone for this recipe though, but substituting would still work.
Hello Natasha,
I want to make this bread but do not have baking stone. What can I use instead? Thank you.
Hi Yana, you can bake it on the back of a baking sheet. Preheat the baking sheet like you with the baking stone and then slide it onto the baking sheet.
This bread is going down a real treat with everyone. I love the fact that this I can make it without a machine and it is soooo easy. My proofing time is a total of 5 1/2 hours and the texture is awesome. I’m doing a wholemeal version as well. Thanks a whole heap Natasha
You’re so welcome, Vince!! Thank you for that amazing review!
Hi Natasha.
Will this bread stay fresh if I were to make it the day before serving it?
Thanks.
David
Yes this bread should be fine the next day! Fresh out of the oven is always best but we enjoy it for a few days.
I made this delicious recipe today. It does take time since I am now retired I have the time. My husband says I should make this often. The crust on this bread is as described, crusty. Which we both love. Thanks for this wonderful recipe.
You’re welcome! I’m so happy you enjoyed it
Hello Natasha. I am so happy to become a member of your food blog I love you recipes and I’m starting to try them all out. For the crusty French bread recipe is there a way to use it in the bread machine or is the good old-fashioned way the best?
Hi Brigitte! I haven’t tried this recipe in a machine so I can’t say. The crust that forms with this recipe using the dutch oven is unforgettable! Please let me know how you like it if you experiment!
Hi Natasha! I tried this recipe today and it turned our great except the top if my bread looked a little burnt sadly. Any idea why that might be ? I added water to the cast iron pan under the bread and baked it on a baking sheet. If you have any idea what I could do to fix it for next time I’d appreciate it !
Hi Nat, I’m more than happy to troubleshoot, it is supposed to get brown on top to achieve that crispy crust. It seems like it’s too much brown but it really isn’t. Does your’s look lighter or darker than mine?
I bake mine in the cast iron pan and just placed a small metal bowl under it with water just make sure your oven is hot and the cast iron pan is preheated in the oven the bread will not stick to the pan but you will need oven gloves so as not to burn your hands ,,if ya do wert burn immediately and coat with sugar yes sugar burn will stop in 15 ta 30 seconds no blister ,sugar is an old time thing used during civil war and ww2
Thank you for sharing that with us!
Ni Natasha/Vadim…What is bread flour…I checked all the local stores and frankly am confused…Right up there with my pizza dough recipe…That calls for heavy flour…Andy screaming…I`m a Pro Musician…Clueless I am…LOL..Help Please…
Hi Andrew, Bread flour is slightly different from all purpose flour. It has a higher protein content giving strength to the loaf enabling the bread to rise higher. Typically this can be found in the flour aisle at the store or ask someone in the bakery to point it out to you. Hope this helps.
Just curious, can I use active yeast instead of instant yeast?
Hi Lil, if using active dry yeast, you will have to proof it in the liquid first for 7-10 minutes before adding it to the dry ingredients.
All I can say are 2.5 things:
1) If you want to actually eat this bread before 7 pm, or any other normal time of day, start way before noon and;
2) This better be the best tasting bread in the world because spending nearly 7 hours to
make a single loaf of bread does not really make this recipe “easy” or fun or practical.
It’s nearly 11 pm and I’m done with the nonsense of it all.
2.5) Also, unless a pizza stone is different, I’m not sure why you would ever need to pre-heat a baking sheet for 5.5 hours.
I give 5 stars because, well, why ruin it?
Hi Mac, to address item 2.5 :), I only preheat while the oven is preheating (my oven takes about 10 minutes to preheat). I’m re-reading the recipe and don’t see anywhere that says to preheat 5.5 hours. Did you maybe mis-read that step?
It’s because of where steps 4 and 5 in your recipe sequence are… Mac67 followed the sequence literally so pre-heated before the 4 hour initial rise and 1.5 hour shaped rise. Maybe just swap those steps?
But Mac67 – GOOD bread always takes about a day+, as bread flavor and rise only happens with time.
Any ‘quick and easy’ recipe that forces a rise by upping a raising agent and sacrificing time tend to end up as flavorless fluff.
Two things as a follow up:
Yes, the order of the steps and the word “meanwhile” suggests the 5.5 hours of preheating. I admit it was a literal interpretation and probably a silly one at that, but I like to be cautious the first time trying any new recipe, even when it doesn’t make sense. I accept your eye roll. 🙂
It was a good loaf of bread. But spending an entire day fiddling with it was not fun and not worth it, for me. Maybe had I ended up with 5 loaves. I do admire people who have the time and patience for this type of baking…
I’ve tried a lot of French bread recipes and this one yielded the best crust by far. My dough deflated a bit when I scored it so the bread ended up a little dense, but it tastes delicious. It takes all day but very little active work, so it’s an easy baking project if you’re home all day. I’m writing this during the viral period when we’re all supposed to be staying home so I’m sure I’ll be making more of it. Next time I’ll divide the dough into baguettes for the final rise. Any advice on cooking times with smaller loaves? Thanks for a keeper bread recipe.
Hi Laura, I’m so glad you enjoyed it – the crust is my favorite part also! For baguettes, I would estimate about 20 minutes at 500˚F.
Excellent bread. Easy to do.
Since I always weigh my flour it comes out perfect every time.
Would you give weight for flour in No Knead Artisan Bread also?
Thank you.
Hi Catherine, on the no-knead artisan bread recipe, 3 cups all-purpose flour is about 375 grams weighed out.
Do I have to use the molasses?
Hi Agnes, you can sub with 1 tsp honey if you don’t have molasses on hand.
Hi Natasha! Your recipes are wonderful! I have a question regarding the mixing of the bread. Can it be done in a stand mixer with the dough hook attachment?
Hi Veronika, yes you can absolutely mix and knead this in a stand mixer with the dough hook attachment 🙂
I am going to try this in my bread machine. I will make using the dough cycle and then go from there.
Please let me know how it turn out Jeanette!
Hi Natasha! I don’t have this pizza stone. Can I use a regular baking trey?
Hi Gabby, I have done this on a baking sheet in my easy no-knead bread version and also it works really well in a dutch oven in this 5-seed version. I have found the crust to be best with a pizza stone for this recipe though, but substituting would still work.
Hello Natasha,
I love you recipes and looking forward to making this bread! I was wondering if you would be able to make a video of it any time? They really help figure out how to do things especially with all the folding for this bread. Thank you
Hi Lana, that is a great suggestion and I will definitely keep that in mind!
Natasha, thanks for this recipe. The French bread tastes awesome! I have a little bit of trouble with the shaping part. On the last inversion, it sticks to the bottom of the bowl, no matter how well I flour it. I use a glass bowl. Any special tips on how to avoid the sticking? Is my dough too wet?
Hi Olga, you don’t want to use too much flour, but I would suggest making sure your bowl is clean when you put it back on the last rise – scrape down the sides of the bowl with a silicone spatula to get the dough off so that’s not what is causing it to stick then flour it generously. Mine will sometimes be a little bit sticky also but I’ve found it helps to get it out of the bowl by running a thin silicone spatula around the edges then inverting it onto your surface. I hope that helps! 🙂
Excellent recipe. Have made three loaves now and each turned out perfect.
Thank you Lauren! You are welcome. 🙂
Hi Natasha. I’ve never made bread before, however I want to try this. I made tvorog recently and you wrote to save the liquid, which I did. Can I use it on this bread recipe? If yes, how? Also, what is the purpose of cast iron?
Hi Natasha, you can substitute the whey instead of water in this bread recipe. The cast iron pan holds the water that is used to create steam inside the oven which creates a crisp crust. I use cast iron because it is safer in the oven when you pour boiling hot water into it. You never want to use glass because it can shatter at high temperatures when you pour water into a hot glass pan. A metal baking dish will also work.
Hi, don’t have any semolina on hand, can I substitue it with another flour?
You can substitute with corn meal which is what I used with my no knead bread, but I do like the semolina because it disappears into the bread better, but the corn meal is nice as well because it forms a more crunchy base.
My dad says this is the best bread ever..and I think so too! Thank you!
Do you think there’s a way to make it in the bread machine?
I have a very good recipe too:
1 1\3 cup bread flour
1 1\2 cup wheat
1 1\3 cup water
1\2 cup sunflower seeds
1 Tbsp butter
1 Tbsp oil
1 1\2 tsp salt
1 tsp yeast
3 Tbsp honey
Small squeeze of lime or lemon
1\2 cup flax ( I didn’t have it so I used one wetabix cracker)
I made this in normal setting of bread machine and it’s very good!
Thank you so much for sharing. I will have to try your version!
I found that 1 tbsp honey is perfect…and 2 tsp salt
We have tried this recipe and it is delicious. We have tried many others and this is the best one by far. Well done and Thank you.
I’m so happy to hear that!! 🙂
I love this recipe and tried it but it didnt come out quite as nice as yours. I guess i’ll need more practice making it. Nonetheless, thanks alot for sharing this recipe and your wonderful pics.
Hi David, what was going on with yours that it didn’t come out as nice? I’m always happy to help troubleshoot 🙂 One of these days I’ll put together a video for this one!
PLEASE do…. I just made this and I feel maybe I punched it too much? More dense and I like the larger pockets.
does it cost money to subscribe?
Hi Teresa, it is absolutely free to subscribe 🙂
Hello Natasha,
I made this bread the other day, followed the recipe to the gram. When I finished baking the bread at 500F (15min), the bread was already golden brown. I was afraid to continue baking the bread at 400F (for another 35min) and risk burning it. Instead, I turned off the oven (after 500F for 15min) and let it bake another 10min. The bread came out a little chewy, but still edible. I want to make this bread again, but I can’t get the temperature and timing right. Do you have any advice for this? Please and thank you!
Ella
HI Ella, it is supposed to get brown on top to achieve that crispy crust. It seems like it’s too much brown but it really isn’t. Does your’s look lighter or darker than mine?
When I turned off the oven, after 15 min, it was similar to the color your bread is in the last pictures.
I’ll try it again, hopefully with better results.
You are amazing! Seriously!!!!
You are so sweet Valentina, I’m flattered 😀.
Natasha Can I bake the bread on a baking sheet cause I don’t have a pizza stone? Or I have cast iron dutch oven…
Yes, you can bake it on the back of a baking sheet. Preheat the baking sheet like you with the baking stone and then slide it onto the baking sheet.
hi.. nice to meet you
i just get email receipt from you..and i will make it..thanx you very much
Regards
from Jakarta Indonesia
Welcome to the site, I hope you’ll find many new favorites here 😀
I’m curious if honey would work in place of molasses. I’d prefer to use something on hand instead of going out and buying something else.
Hi RoxAnne, I have only tried this specific recipe with molasses but I think honey would work. I would substitute equal amounts of the ingredients 🙂
I love your detailed recipe. I would like to make it later! Thanks for sharing this great recipe!
Thank you Mitch, I had fun making it 😋.
Hi, I was wondering if it has to be a cast iron skillet or if just putting ice cubes in a baking tin would work? Thank you and I can’t wait to try this at the weekend!
Julia, baking tin would work just fine. Let me know how it turns out 😀.
In the recipe for the Crusty French Bread Recipe – Your recipe doesn’t give a reason for the cast iron skillet when making this bread. We’ve made lots of bread and I’m guessing you put a cup or so of water in the skillet to keep the bread moist?
It helps the crust to form slowly which produces a real crisp crust. Also, it’s the safest thing to add ice cubes to at that high of heat.
You won’t believe it, I made your no knead bread recipe using this baking technique yesterday in the morning and today I saw you posted this recipe with this baking technique.
By the way bread came out so tasty.
That’s awesome! I’m so happy to hear that. Thank you for sharing your wonderful review!
Can you tell me how many fl oz is 31/2 cup water and is black treacle same as molasses please. Am dying to try this recipe today !
Hi, every 1 cup of water is 8 oz or 240ml.
Hi Natasha, what a yummy bread, only one question, how many grams is half a package of yeast?
Thank you Anna 😀. One package of yeast is 7g and 1 1/4 tsp is a bit more than 3.5g so use 4g of yeast. Hope this helps.
Just finished the second punch down. Smells wonderful already. For those who weigh their flour, I had to add about 6 more tablespoons to get the dough to start “climbing” the dough hook. It is a little sticky to start, but it has tighened up two hours into the rising stage.
Way to go starting already!! 🙂
It’s 3 pm here lol!
Oh I see 🙂
Thank you for adding grams in the measurements, I feel like it’s the most accurate! Can’t wait to try the bread!
You are welcome Tanya, let me know how it turns out 😀
Fresh bread makes any house smell like a home. Very good instructional recipe. I’m going to try it today. Everybody please make sure you don’t drip ANY water on your oven glass, it might shatter at these temperatures. Thanks Natasha, I hope your weekend gets better.
Greg, I would love to hear how it turns out and thanks for the tip 😀.
My daughter said two things – OMG and amazing! Crusty, chewy and soft inside. I formed it into a long French loaf and placed it onto parchment to rise. That also made it easier to transfer to the baking sheet. Got a great oven spring from this dough. The long loaf only needed 30 minutes total to get to 190 degrees. Thanks Natasha!
Mmm a long loaf must have baked beautifully! I’m so glad you liked it!