Now you can make crusty, artisan-like HOMEMADE French Bread from scratch with barely any effort - no kneading, no complicated techniques or overnight rises! Just 5 minutes prep!
Make the dough: Stir the yeast, water and sugar together in a large bowl. Stir in the flour and salt just until combined. Cover with a clean dish towel and allow to rest at room temperature for 2 hours.
Cut the dough: Once the dough has risen, preheat the oven to 465°F. Place a rimmed cookie sheet on the lowest rack. Generously flour a work surface. Very carefully tip the dough on the worktop - try not to knock out any air. Cut the dough into three equal longish pieces (you can also do two for larger baguettes).
Shape the bread: Carefully place the dough in a French bread pan. (Check the notes if you don't have a French bread pan - I made this without a French bread pan many times and this recipe works like a charm!)
Bake: Fill the rimmed cookie sheet you placed in the oven earlier with water to create steam. Immediately put the bread on the middle rack and bake for 20-25 minutes (25-30 if making two larger baguettes), or until crusty on top. Turn the bread upside down and finish baking on the upper-middle rack for about 5 more minutes, or until the bottom is browned and crusty, too.
Notes
If you don't have a French bread pan, use a silicone baking mat to pull up between the French bread loaves. This will create a similar effect to the special pan. For more tips and photos/video of this, check the post above!