Easy Crusty French Bread Recipe

Step 1:Mix yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.

Step 2: Let the yeast rise for about 5 minutes, until the mixture is foamy.

Step 3:Add kosher salt and flour to the bowl. Knead with your hands or a sturdy spatula, or with the stand mixer on low speed until all the flour is incorporated and the dough just pulls away from the sides of the bowl. For best results, mix until no dry flour remains. Please note: This is a relatively loose (wet) dough, so it may appear a bit shaggy and sticky at this point. Do not worry – it will gradually become smoother and more elastic!

Step 4:Lightly dust all sides of the dough with flour (do not mix the flour in – it’s just to keep the dough from sticking!) and turn it over in the mixing bowl so it’s covered with flour on all sides. Cover the dough with a clean tea towel and let it rise on the counter for about 1 hour, until doubled in size.

Step 5:When the dough has risen, lightly flour a large cutting board.

Step 6:Remove the dough from the bowl and place it on the cutting board. DO NOT PUNCH THE DOUGH DOWN – they want all the nice air bubbles to stay intact so you get an airy, delicious loaf. (Note: If the dough sticks to the bowl a little, wet your hand with a little cold water and gently loosen the dough from the bowl to get it all out).

Step 7:Sprinkle the top of the dough with a little flour and then begin to shape it into a round loaf. Pull each corner of the dough toward the center (as if you were folding an envelope) and repeat the process until the dough feels firm and begins to resist your folds. Turn the dough over and pat it into a round loaf.

Step 8:Flour a proofing basket or medium bowl and place the loaf in it, seam side down. Cover the dough with a tea towel and let it rise for about 30 more minutes while you preheat the oven.

Step 9:While the bread is rising, place an empty oven (with the lid on) in your oven and preheat to 460 degrees Fahrenheit.

Step 10:BAKE

Step 11:Once the oven is hot, you are ready to go! Using oven mitts, remove the Dutch Oven and remove the lid.

Step 12:Place a piece of parchment paper on your countertop or cutting board (optional – it makes it easier to transfer the bread!).

Step 13:Carefully tip your bread dough out of the proofing basket onto the parchment paper. Make sure the seam is facing up – this is how you get the nice cracks on the top of the bread!

Step 14:Use VERY CAREFULLY (without burning yourself!) the sides of the parchment to lift the bread and place it in the hot oven.

Step 15:Put your oven mitts back on, put the lid of the Dutch Oven back on the pot, and put the whole thing back in the hot oven.

Step 16:Bake the bread for 30 minutes.

Step 17:After 30 minutes, remove the lid from your Dutch Oven. The bread should be larger, crispy and lightly browned. Cook the bread without the lid for another 10-15 minutes until it has a nice brown crust.

Step 18:When the bread is done, remove the pan from the oven with oven mitts.

Step 19:Use a long spatula or the corners of parchment paper to lift the bread out of the Dutch Oven and onto a cooling rack. Let it cool for at least 30 minutes before cutting.