Breakfast & Brunch
This King Arthur Flour French bread recipe delivers the crispy crust and airy crumb of an artisan bakery—right in your home oven. The high-protein flour creates the perfect structure for classic baguettes, while precise hydration and proofing techniques ensure that signature open crumb and chewy texture.
I developed this method after years of experimenting, and it consistently produces bread that rivals what you'd find in Parisian bakeries.
The secret lies in the flour's properties—its higher protein content develops gluten more efficiently, giving you that classic French bread texture without excessive kneading. We'll use a straightforward dough formula with just five ingredients, but the technique is what transforms it into something extraordinary.
The dough requires careful proofing and shaping, but the results are worth every step.
By the time you pull those golden baguettes from the oven, you'll have achieved a crispy exterior with a satisfying crack and an interior that's perfectly chewy and airy. The aroma alone will have everyone gathering around the table.
This recipe includes professional techniques like steam baking and proper scoring to ensure you get that authentic French bakery experience every time.
Whether you're serving these with butter for breakfast or alongside a hearty soup for dinner, they're versatile enough for any meal. The recipe also includes troubleshooting tips to help you avoid common pitfalls like dense bread or overproofing. Let's get started on creating your perfect French baguettes.
Ingredients for king arthur flour french bread
Five ingredients transform into golden baguettes with crisp crusts and chewy centers.
| Ingredient | Amount | Notes |
|---|---|---|
| King Arthur Bread Flour 🌾 | 4 cups | High-protein for authentic texture |
| Instant Yeast 🍞 | ¼ tsp | Active dry works too |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Granulated Sugar 🍚 | ½ tsp | Feeds the yeast |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for scoring |
| Water 💧 | 1 ½ cups | Room temperature preferred |
| Ice Cubes ❄️ | ½ cup | For dough temperature control |
| Cornmeal 🌽 | ¼ cup | For dusting work surface |
| Baking Sheets 🍳 | 2 whole | Heavy gauge preferred |
| Steam Source 💦 | 1 cup | Boiling water in tray |
King Arthur Bread Flour is the MVP here—its 28% protein gives you that signature French bread structure without overworking the dough. Buy it in bulk from King Arthur's website or your local baking section; it's worth the splurge for this recipe. The flour should feel silky smooth, not gritty. If you're in a pinch, Bread Flour works, but expect slightly less open crumb. For the yeast, Fresh yeast is ideal but active dry is fine—just proof it first. The sugar is non-negotiable (it feeds the yeast), but don't use honey or maple syrup—it can inhibit gluten development. And the butter? Use European-style if you can; it has higher fat content for better scoring.
No King Arthur Bread Flour? Bread Flour plus 1 tbsp vital wheat gluten mimics the protein content. Running low on yeast? Instant yeast is 1:1, but active dry needs proofing. The butter can be swapped for olive oil (same amount), though it won't score as dramatically. For scoring, a lamé (French bread razor) is ideal, but a sharp serrated knife works too—just angle it right. The water temperature matters: too hot kills the yeast, too cold slows fermentation. Lukewarm (110°F) is perfect—test it by dropping a bit in; it should ripple but not dissolve instantly. If your kitchen's humid, reduce water slightly to avoid sticky dough.
This dough keeps for 24 hours in the fridge, wrapped tightly in plastic—perfect for shaping the next day. For longer storage, freeze shaped loaves (unbaked) for up to 3 months. Thaw overnight in the fridge before baking. The scored baguettes stay crisp for 2 days at room temperature, but reviving stale bread? Wrap in a damp towel and warm in a 350°F oven for 5 minutes. Pro tip: Bake extra—they freeze beautifully and make amazing croutons or French toast later. The steam tray can be replaced with a cast-iron skillet on the oven rack; just add boiling water when preheating.
Why You'll Love This Recipe
- No-Knead Magic: The King Arthur flour does all the heavy lifting—just mix, rest, and bake. I swear, my hands stay clean, and the dough practically shapes itself.
- Buttery Crust Alert: That slather of softened butter on the dough before baking? Golden, shatteringly crisp edges that taste like a Parisian bakery. (Yes, even on a Tuesday night.)
- Meal Prep MVP: Bake a loaf on Sunday, and you’ve got fresh bread for sandwiches, toast, or charcuterie all week. Freezes beautifully too—just reheat for that just-out-of-the-oven crunch.
- Budget-Friendly Luxury: Five ingredients, zero fancy tools, and a loaf that costs pennies but tastes like a splurge. Honestly, this is the kind of recipe that makes you question why you ever bought store bread.
Step-by-step instructions for artisan French bread
Here's how to craft bakery-style baguettes with a crisp crust and airy crumb using King Arthur's high-protein flour.
Mix the Dough with Precision
In a large mixing bowl, combine the 4 cups King Arthur Bread Flour, 1.5 tsp Diamond Crystal Kosher Salt, and 0.5 tsp Granulated Sugar. Make a well in the center and add the 0.25 cup Unsalted Butter cut into small cubes. Let the butter soften slightly against the flour for 5 minutes—this helps create pockets of flavor.
Gradually add the 1.5 cups Water while mixing with a wooden spoon until a shaggy dough forms. Sprinkle the 0.25 tsp Instant Yeast over the surface and mix until fully incorporated. The dough will be sticky but shouldn't feel gummy. Cover the bowl with a damp kitchen towel and let rest for 10 minutes at room temperature. This brief rest allows the gluten to relax, making the next steps easier.
Knead Until Elastic and Smooth
Transfer the dough to a lightly floured surface dusted with 0.25 cup Cornmeal (this prevents sticking and adds texture). Knead for 8-10 minutes by hand or 5-6 minutes with a stand mixer using the dough hook. You're looking for a smooth, elastic dough that springs back when poked—this indicates proper gluten development. If the dough feels too sticky, add 1 tablespoon of the reserved flour at a time until it's manageable.
Shape the dough into a ball, place it back in the mixing bowl, and cover with the damp towel. Let it rise at room temperature for 1 hour or until it has nearly doubled in size. You'll know it's ready when the dough feels light and airy and leaves a noticeable indentation when pressed gently with a finger. This first rise is critical for developing flavor and structure.
Shape and Score for Professional Results
Punch down the risen dough to release air, then divide it into 4 equal pieces (about 8 ounces each). Roll each piece into a 16-inch log, tapering the ends slightly to mimic a traditional baguette shape. Place the shaped loaves on a baking sheet lined with parchment paper, spacing them 2 inches apart to allow for expansion.
Cover the loaves loosely with the damp towel and let them rise for another 30-45 minutes until they've puffed about 25% in size. Preheat your oven to 450°F with the 1 cup Steam Source (boiling water in a tray) placed on the lower rack. The steam mimics a professional bakery environment, creating that signature crisp crust. While the oven heats, use a sharp razor blade or lame to score each loaf diagonally in 3-4 places—this directs the oven spring and adds that iconic crust pattern.
Bake with Steam for Maximum Crisp
Quickly transfer the scored loaves to the preheated oven, placing them on the middle rack above the steam source. Bake for 20-25 minutes until the crust is a deep golden brown and sounds hollow when tapped on the bottom. The interior temperature should reach 190-200°F at the center. Resist the urge to open the oven during baking—this causes the crust to collapse.
For extra crispiness, broil for 1-2 minutes at the end of baking time. Remove the loaves from the oven and let them cool on a wire rack for at least 30 minutes before slicing. This resting period allows the crumb to set and prevents a gummy texture. The bread should have a crisp exterior that shatters slightly and a light, airy interior with an open crumb structure.
Store for Freshness
Wrap cooled loaves tightly in plastic wrap or store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread for up to 3 months. To revive, thaw at room temperature for 1 hour and reheat in a 350°F oven for 5-10 minutes until crisp again. This bread is best enjoyed fresh, straight from the oven, with a generous spread of herb butter or a classic garlic confit.
Pro Tips For Making King Arthur Flour French Bread
- Measure Salt by Weight: Diamond Crystal Kosher Salt clumps like a liar at a poker game—use a kitchen scale for 2% of your flour weight (about 18g for 900g dough). I learned this the hard way after tasting bread that tasted like it was dipped in the ocean.
- Chill Dough Before Shaping: Stash your dough in the fridge for 30 minutes before shaping—it’ll be easier to handle and less likely to spring back at you. I used to skip this and ended up with dense, sad loaves that looked like they’d been sat on by a sumo wrestler.
- Use Cold Butter for Laminating: Cut that unsalted butter into cubes and freeze it for 10 minutes before mixing—it’ll create cleaner, sharper layers in your dough. Warm butter? You’re just asking for a greasy, gummy mess.
- Steam the Oven First: Toss a metal bowl of boiling water in your oven while it preheats—this adds steam for that perfect crust without needing a Dutch oven. I was skeptical until I tried it, and now my bread has that bakery-style shine without the extra equipment.
Make-ahead tips for this king arthur flour french bread
Dough Prep Ahead
Mix the dough up to 24 hours in advance and refrigerate it in an airtight container. The cold slows fermentation, giving you more control over the final rise.
When ready to bake, let the dough sit at room temperature for 1-2 hours until it reaches 70-75°F—this ensures proper yeast activity. I always prep dough the night before so I can shape and bake fresh loaves in the morning. 🌙
Shaped Loaves Storage
Shape the baguettes into logs and store them on a floured baking sheet in the fridge for up to 12 hours. Cover them loosely with plastic wrap to prevent drying.
When baking, simply remove them from the fridge, let them sit for 10 minutes to come to room temperature, and proceed with scoring and baking as usual. This method keeps the dough from overproofing while maintaining elasticity. ❄️
Freezing for Later
For long-term storage, freeze shaped but unbaked loaves for up to 3 months. Place them on a parchment-lined tray, freeze solid, then transfer to a ziplock bag with all air removed.
To bake from frozen, preheat the oven to 425°F, place loaves directly on the baking sheet, and bake for 25-30 minutes with steam. The crust will be just as crisp as fresh-baked! ❄️✨
Reviving Stale Bread
Stale French bread is a tragedy, but here’s how to fix it: Wrap the bread tightly in a damp towel and microwave for 15-20 seconds on high. For a crispier revival, place it in a 350°F oven for 5-7 minutes with a splash of water in the pan.
The steam will restore that bakery-fresh crunch. I’ve even turned stale baguettes into garlic croutons by cubing and toasting with olive oil and herbs. 🔥
Batch Baking Tips
Double the recipe and freeze half the shaped loaves for future use. Label bags with the date and bake only what you need. I often make two batches on weekends—one for the freezer and one for immediate baking.
For large gatherings, bake one batch fresh and freeze the second batch to serve later in the week. This ensures you always have crisp, fresh bread on hand. 🍞💡
Proofing Schedule
If your kitchen is cold (below 70°F), extend the final proof to 60-90 minutes to avoid overproofing. Use a proofing box (a container with a water tray inside) to maintain a consistent 80°F environment if needed.
I keep mine in a turned-off oven with the light on for predictable results. Always check for readiness by pressing gently—if the dough springs back slowly, it’s ready to bake. 🌡️
Nutrition facts
Frequently asked questions
Why does King Arthur Bread Flour work better than all-purpose flour for French bread?
The higher protein content (28%) in King Arthur Bread Flour develops more gluten during kneading, creating the signature open crumb and chewy texture. All-purpose flour lacks this structure, often resulting in dense bread. The flour's silky texture also absorbs hydration better, preventing gummy dough.
Can I skip the steam in the oven? What happens if I don't use it?
Steam is crucial for that iconic crisp crust! Without it, your bread will develop a tougher exterior instead of the delicate, shatterable crust. For a quick fix, place a metal bowl of boiling water on the lower oven rack during preheating. If you forget, try adding ice cubes to the oven floor before baking—it creates temporary steam.
My dough didn't rise properly—what went wrong?
Check these common issues: water too hot (110°F max) or too cold, expired yeast, or a kitchen below 70°F. For cold kitchens, use a proofing box (turned-off oven with light on) to maintain 80°F. If dough rises too fast, it's overproofed—bake immediately or refrigerate 1 hour before shaping.
How do I get that perfect baguette shape without it collapsing?
Roll logs gently but firmly (16 inches long), tapering the ends slightly. Score deeply (3-4 diagonal cuts) with a lame or sharp knife before baking—this releases pressure and prevents bursting. Place loaves on parchment paper 2 inches apart for even expansion. If they flatten, your oven isn't hot enough (450°F minimum).
Can I make this recipe without a stand mixer?
Knead by hand on a cornmeal-dusted surface for 8-10 minutes until smooth and elastic. Work in short bursts to avoid overheating the dough. For extra strength, use a dough scraper to fold and stretch the gluten. The high-protein King Arthur flour makes hand-kneading more manageable than with all-purpose flour.