Easy Crusty French Bread

Ingredients

• 2¼ tsp active dry yeast (9g / 1 packet)
• 1 tsp sugar (or honey)
• 1¼ cups warm water (300g)
• 1¼ tsp kosher salt (8g)
• 2½ to 3½ cups all-purpose flour (400g), plus extra for dusting

Instructions

1. Activate yeast — Combine yeast, sugar, and warm water in a large bowl. Stir and let sit 5–10 minutes until foamy.
2. Mix the dough — Add salt and 2½ cups flour. Stir until a shaggy dough forms. Add more flour a little at a time until dough pulls away from the bowl sides (may not need the full amount). Dough should be slightly sticky but manageable.
3. First rise — Cover bowl with plastic wrap or a clean towel. Let rise in a warm spot until doubled, about 1 hour.
4. Shape — Turn dough onto a lightly floured surface. Shape into a round or oval loaf, tucking edges under to create tension on top.
5. Final rise — Place on parchment paper, cover, and let rest 30 minutes.
6. Heat the oven — Place a dutch oven (with lid) in the oven and preheat to 450°F for at least 30 minutes.
7. Bake covered — Carefully lower dough (on parchment) into the hot dutch oven. Cover and bake 30 minutes.
8. Bake uncovered — Remove lid and bake another 10–15 minutes until deep golden brown and hollow-sounding when tapped.
9. Cool — Rest on a wire rack at least 20 minutes before slicing.

Notes

• Dutch oven is key — It traps steam, which creates the crackly crust. Don't skip it.
• Keep it sticky — Dough should be sticky; resist adding too much flour or the crumb will be dense.
• Score before baking — Score the top with a sharp knife or razor for a better rise and a professional look.
• Storage — Store wrapped at room temperature up to 2 days; refresh in a 350°F oven for 5 minutes.

Nutrition (per serving)

Tags: #recipe #bread #baking #french #dutchoven