Breads & Rolls | May 15, 2019

Diane’s No Fail French Bread

Diane’s No Fail French Bread is the best French bread recipe ever! Simple ingredients, most of which you already have in your pantry and about an hour and a half is all you need before baking. Most of the time is rising in the bowl or on the baking sheet.


Homemade French Bread vs Store bought

French Bread. When you think French Bread, do you think of the light, airy stuff you buy in a paper bag or a plastic sack at the grocery??  I used to buy it all of the time.  When we moved to Bountiful nearly 25 years ago, my friend Diane made a loaf of this bread for me.

I couldn’t believe the difference. When she shared the recipe with me, I stopped buying French bread at the grocery and started making it at home. Of course, this wasn’t any French bread, so we named it Diane’s No Fail French Bread!


Fail Proof French Bread!

This bread has a chewy texture, without being too dense. It’s beautiful and golden. And the recipe makes two HUGE loaves! When I asked Diane for the recipe, she told me that it turned out perfect every time (this is the Pollyanna coming out in her, I thought). But she was right.
 two loaves diane's no fail french bread top view baked
In all of the years I have been making this bread, it has never failed. Not even one time. I usually mix this up in the KitchenAide, but it can be made by hand in a large bowl as well. When it’s made in a stand mixer, it yields smoother loaf, also baking on the Convection setting helps this as well. I usually bake it at 375 Convection for about 18- 20 minutes.

2 loaves per recipe, leftovers make the best French Toast!

Diane’s No Fail French Bread is wonderful in so many ways: It really is so easy. A perfect bread recipe for a novice- to a seasoned cook. It blows the socks off of that grocery store French Bread you have been buying.
No Fail French Bread keeps well. Just slice and store in a bread bag or Ziplock. I like to slice it into at least one inch thick slices. Oh, AND it makes the best French toast. Make this recipe tonight or tomorrow, and save a few slices for French toast!

One last bit of advice… if you live in a humid environment, PLEASE read the recipe notes for tips. Reducing the amount of liquid in the recipe will help tremendously!

This recipe post has been updated with notes and photos since the original post date in August, 2009.
two loaves diane's no fail french bread top view baked
4.89 from 109 votes

Diane’s No Fail French Bread

The easiest and best French bread you will ever make. Simple ingredients, mixed in a stand mixer or by hand. Makes two huge loaves!

Course side
Cuisine American
Keyword bread, french bread
Prep Time 1 hour
Cook Time 20 minutes
rise time 30 minutes
Total Time 1 hour 50 minutes
Servings 12 per loaf


  • 2 tablespoons dry yeast I prefer SAF brand
  • 1/2 cup warm water
  • 2 cups warm water*
  • 3 tablespoons sugar
  • 1 tablespoon (yes tablespoon!) sea or Kosher salt
  • 5 tablespoons vegetable or canola oil
  • 6 cups All Purpose flour divided ( I often use 2 cups of bread flour)*
  • 1 egg *optional beaten- for glazing bread


  1. **Please read recipe notes before beginning if you live in a humid environment!**

  2. Dissolve yeast in 1/2 cup warm water.
  3. In a separate large bowl combine warm water*, sugar, salt, oil and 3 cups of the flour. Stir well.

  4. Add the yeast mixture to the hot water-flour mixture. Mix together with large wooden spoon or paddle attachment.
  5. Add the remaining 3 cups of flour a cup at a time, mixing well after each addition.
  6. After all of the flour is added and mixed in, let sit in bowl for 10 minutes.
  7. When the dough has risen, stir down with a large spoon. If making in a stand mixer, turn the machine on low for a few seconds until the dough is deflated, and push dough to bottom part of bowl with a spatula. 

  8. Repeat 5 times, every ten minutes, for a total of 60 minutes of rising and then punching (or pushing) down.

  9. Divide the dough in half. Roll each half of dough in a 9×12 rectangle on a floured surface.
  10. Roll the dough up like a jelly roll (long way). Place the dough on a greased baking pan (jelly roll pan), with the seam side down. Both loaves fit on one pan.
  11. Score the bread across the top 3 or 4 times, and brush with beaten egg (if using).

  12. Let rise for 20-30 minutes in warm place.
  13. Bake at 375 for 20-25 minutes in lower half of oven, until golden brown. Or you may bake at 350-375 convection for 18-20 minutes until golden. 

Recipe Notes

  1. Tips for humid environment: If you live in a humid environment, you may need to either add more flour than called for or you may reduce the liquid in the bread by 1/2 cup. Instead of 2 cups hot water, use 1 1/2. While living in Spain (humid environment) , I use 2 cups bread flour and about 4 cups all purpose flour and about 1 1/2 cups water (not including the 1/2 cup of water used to proof the yeast). So, the water total is about 2 cups instead of the 2 1/2 cups called for in the recipe. This recipe was developed in Utah, where the elevation is often 4000 ft and very dry climate!
  2. After reading comments from people who have expressed frustration with the bread failing (the exception) I decided to change the water from “2 cups hot water” to “2 cups warm water”. I believe part of the issue was hot water was added along with yeast, and the hot water was killing the yeast. Warm water works. I use warm or hot water right from the tap. 
  3. I often add 2 cups bread flour, in place of the all purpose flour. When doing this, I use 2 cups bread flour and 3 1/2 -4 cups  All Purpose flour. Watch the amount of flour if you add bread flour. In some cases, you will need only 3 1/2 cups of additional All Purpose flour. Do not add too much flour, the dough will be too stiff and hard to handle.
  4. I make this in my KitchenAid stand mixer. Use the paddle attachment until you have mixed in the first 3 cups of flour. Then switch to the dough hook to mix in the final 3 cups of flour.
  5. I often forget the mixing down step (5 times every 10 minutes) and have never had a problem with the bread turning out perfect. Just make sure the bread raises in the bowl until it has almost doubled in size, or for about 45 minutes. Then proceed to the rolling out step. If you skip mixing down every 10 minutes, the bread will not have quite the same texture. The mixing down of dough will help develop the gluten and create the texture that is slightly chewy, but still light!
  6. If you have a convection oven, use the convection setting. Bake at 350-375  convection for about 15-20 minutes. The convection setting turns out the prettiest loaves of bread!
  7. The egg wash or glaze is not necessary. Egg wash will produce a shiny instead of a matte finish on your loaves. You will need about 1/3 of the egg wash for this recipe. Lightly brush the loaf with the egg wash before it starts to rise after shaping. 

240 thoughts on “Diane’s No Fail French Bread

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    1. 5 stars
      What an awesome recipe, I always fail at making any kind of breads but this is simply Devine , so simple and ooooh so so tasty. I made 4 smaller baguettes and it was perfect . Had 1 straight from the oven with some goats cheese and honey drizzle

  1. Si-I agree. I've done this same recipe for-seriously-100 years (or so it seems). The fact that my sister gave me the recipe was a clue that it had to be easy and tough to ruin!

  2. I love how beautiful bread looks. This one looks so perfect and squishy in the middle which is a must! I'll have to make my french toast like that next time too. I'm a HUGE cooks illustrated and ATK etc etc fan too.

    1. I’ve made this twice now and it is a fairly simple and easy recipe. Both times they came out perfectly fluffy and flavorful. My family (and myself) were amazed at how easy French bread is to make. No more store bought for me! Thanks for posting!

      1. I agree, Amy, this recipe is so simple for anyone to make. Store bought bread will never taste as good. Thanks for sharing!

      1. I love that idea of making french toast with this bread, Cherith, thanks so much for sharing and for reading ABK!

    2. 1 star
      I don’t know what is wrong with the way this came together but this bread was simply over my head. I followed each step properly, but I ended up with flat lumps of dough that would not rise. My yeast worked perfectly two days ago, so it isn’t a leavening issue. I’m a new baker though, so I think I just needed more detailed instructions. Will not try this recipe again. There are too many recipe blogs to return to this one after my failure here.

  3. Hi…I just finished mixing this bread and am leavin git for the first 10 minutes. It is VERY wet. I mean its more like thick cake batter, not at all bread-dough-like. If you happen to catch this comment, please let me know if I need to ad more flour. Thanks!

    1. Yes add more flour until it isn’t sticky to the touch. I actually used about a cup less flour than it says to get the right feel. Either I measured out too much, or I didn’t put enough water. (momlife🙄).

    2. I agree! The dough was VERY WET! I had to add at least another cup of flour!! Should i decrease water amount?

      1. Hi Martha, sometimes the dough can be a little tricky, especially if you live in a humid environment or at sea level. Next time I would reduce the amount of water by 1/2 cup and add more flour if needed. Hope this helps and thank you for asking!Also, I have added tips on the recipe for baking in a humid environment.

  4. Sorry Anon I didn't catch the comment about the dough consistency earlier. The dough is a wet dough. After it finishes rising, and you are ready to turn it out onto the floured surface to shape, you may add a little more flour so it is easier to handle. I would try about a 1/4 cup at a time. The consistency of the dough will depend on your climate, elevation etc. One of the keys to making bread or rolls that are easy to handle is not adding too much flour before rolling out or shaping! How did it turn out?

    1. To properly make bread you must go through the time it takes to knead the bread. All these crazy no-knead bread recipes are fast yes, but the bread is heavy and doesn’t have the same taste as doing it the old fashioned way. Slow down everyone and do bread right, you won’t regret it.

      1. I have to disagree with you, at least about this recipe. It is light and the perfect density for bread. You are correct that many recipes need kneading and different techniques, but this one has turned out with just the right density each and every time and I am not a baker.

  5. I made this tonight to go with some soup and it must really be no fail because it turned out perfect! I don't think my family will settle for store bought french bread anymore. We loved it! Beautiful and delicious with the perfect consistency. It was really easy, too. My son kept making bargains so he could have another piece… "If I sweep the whole floor can I have another piece?" etc. etc.

  6. I’m trying this this weekend for Valentines. One quick question. What are you saying to “repeat 5 times?” I’m not sure if you mean stirring or letting it sit longer…Please let me know. Thanks!

    1. 3 stars
      This is easy and delicious bread, however “French” bread it is not. This is simply white bread baked in long form like french bread instead of in a loaf pan. Again, very delicious but not French bread.

      1. 5 stars
        Ok, is it a French baguette with a chewy tough crust? And It’s not sourdough, or artisan bread, but it’s 10 times better than store-bought French bread. Most folks would say it’s classic american-French bread. We make it weekly!

  7. I’ve been dissatisfied with ever other french bread recipe I have ever tried. I made your bread tonight and LOVED it! It was easy to make and the loaves were delicious and scarfed down hot out of the oven. It’s a keeper. Thanks again!

  8. Any suggestions of how long to cook it you want to make smaller loaves? Like mini baguettes? I feel like this could be awesome for making French dip sandwiches!

  9. I started making this bread about two months ago. I now make it every other day and have stopped buying store bought bread altogether. This is a great recipe and so easy. Thank you for sharing!

    1. Kandice,
      Thanks for your kind words! I’m glad you love this recipe and I’m excited you found ABK – just in time for the holidays!
      Thanks for reading ABK!

  10. 5 stars
    I made this bread Sunday, it turned out great. I was wondering if I could double it
    To make 4 loafs at a time. When I have my whole family over, I would need more.
    It was delicious!

    1. Hi Jill, I love to make this bread when the whole family is over for dinner. I would definitely double it if you have a lot of bread lovers! Thanks for sharing and for reading ABK,

    2. 5 stars
      I made this French bread recipe yesterday and it came out perfect. I bake desserts pretty after but not bread. It was easy to make and the flavor was great. I will definitely add it to my favorite recepies and I won’t be buying French bread at the grocery store anymore! Thank you!

      1. I agree, Flor, there’s nothing better than fresh homemade bread, and it’s far better than anything you can get at the grocery store! Thanks for sharing and for reading ABK,

    1. I’m so glad to hear that, Sally. I love making this recipe, it’s so easy and has the perfect texture. Thanks for sharing!

  11. 5 stars
    I am usually very bad at making bread even though I did two years of culinary school at Johnson & Wales. But I made this recipe and my family is absolutely devoted to this bread. It is so GOOD, and it’s really easy to make. I make this so often now that I know the recipe by heart. Just a side note… My dogs love it too, if I cut some they are there immediately begging for some.

    1. I agree, Gerry, this bread recipe is hard to beat and my family always requests it for big dinners. Thanks for sharing and for reading ABK!

  12. 5 stars
    I made this bread this afternoon and boy oh boy did I hit the jackpot!!!! Thank you, thank you, thank you for sharing this amazing recipe. This bread was perfect with my Swedish Meatballs ♥️♥️♥️ The next time I make this I’m going to try gluten free flour for my daughter who has Celiac’s disease 🥰🥰🥰

    1. You’re welcome, Melissa. This bread recipe has always been a hit in our family. Sounds yummy with Swedish Meatballs! Thanks for sharing,

    2. Hi Melissa, Did you ever make this with gluten free flour? I was curious if it turned out? My Mom has to be gluten free now and she is missing bread so much.

  13. 5 stars
    We often make rolls for Sunday dinner (usually your Lion House recipe) but I tried this French bread yesterday. WOW. My husband says he’d rather have this than rolls, which is saying A LOT. My kids opted for more bread rather than dessert. Our guests took seconds and thirds. If *I* can make it this well, then it absolutely is “no fail”.

    1. Hi Christy, I’m surprised you had leftovers! There are never any when I make this for my family. I’m so glad your fam enjoyed it, it really is a “no fail” recipe. Thanks for sharing and for reading ABK,

  14. 5 stars
    I have made this every week for over a month. Easy and delish!! I make a lot of homemade breads and this recipe really is a no fail! Thank you

    1. You’re welcome, Tammy! I love how easy this recipe is to make, and that you enjoy it as much as we do. Thanks for sharing and for reading ABK,

  15. 5 stars
    Just made this recipe and they came out perfectly! Gorgeous color…used the convection oven…and they were delicious! So easy and so muchfun! Thank you so much for sharing your recipe!

    1. Thank you for sharing, Karen! This is definitely one of my favorite no fail recipes and I’m glad you enjoyed it too.

  16. In step 6, “sit in bowl for 10 minutes. When the dough has risen, stir down”. Does this mean 10 minutes on the clock or until dough has risen to certain degree? Also deflating every 10 minutes, do you end with deflate or 10 minute rest.

    1. Hi Karen,
      10 minutes on the clock. Just set your timer for 10 minutes, then stir down. Repeat until 60 minutes are up! End at 60 minutes, deflate and then roll out. Hope this helps!

  17. 5 stars
    I never comment on the recipes I use, but this one deserves it. It’s been a while (years) since I baked bread (except for banana bread) and it turned out amazing!! My husband keeps sneaking pieces before dinner. Thank you for sharing.

    1. This recipe is hard to beat and it’s one of our family favorites as well. Thanks for sharing and I’m glad you and your family enjoyed it, Cecilia!

  18. 5 stars
    Truth be told…I was skeptical about this recipe, but I made it today and I’ll be making it again and again. The texture is perfect and the flavor, well let’s say I ate my allotted share before our spaghetti dinner tonight. Good thing there are two loaves! The dough seems to soft, but I only used enough flour to roll it out.

    1. Thanks for sharing, Debby! This recipe is easy as it gets when it comes to French bread and I’m so glad you enjoyed it.

  19. Can this recipe be used in the bread maker for at least to just make the dough? I plan on baking in the oven

    1. I cut the recipe in half, throw everything into the breadmaker on the dough setting. When it’s done I take it out, shape into a French Loaf and bake in the oven. I’ve made it several times already and has been delicious every time!

  20. Would you be able to recommend a no fail yeast brand? It seems it’s hit or miss with the yeast I buy. I have gotten so discouraged from making bread because of this

  21. 5 stars
    I just made this the second time as the first time it was amazing! This time around something weird happen, I either left it to rise too long without beating the dough in (I had to leave the house for a few hours) or my oven started acting up and it turned out a bit chewy inside. 😅 Still delicious though. I carved up a loaf every 1 1/2″ on a bias (not all the way through and filled the pockets with homemade garlic and herb butter. Yum!

    1. Hi Olga, that sounds delicious! The baking time can sometimes vary depending on your altitude and type of oven you use. Thanks for sharing and for reading ABK,

    1. Hi Megan,
      I usually let the bread sit for at least 10 minutes before serving. Either on the baking sheet or on a rack. Happy baking!

  22. 5 stars
    Just made this and it was so delicious! My granddaughter said it was the best bread she’s ever had!! I substituted quick rising yeast because it was all I had, but followed Si’s directions and it turned out perfect. Thank you Si for sharing delicious recipes with all of us .

    Saunna Quist

    1. You’re very welcome, Saunna, it’s such an easy recipe and perfect to make for the family. Thanks for sharing and for reading ABK!

  23. 5 stars
    Hello! In the ingredients when you put 6 cups of all purpose flour or 2 cups of bread flour…is that ‘either or’ or add 4 cups of all purpose and 2 cups of bread flour?

    1. Hi Valerie, I usually add 2 cups bread flour and 3 1/2 -4 cups of all purpose flour. Hope this helps and thanks for reading ABK!

  24. 5 stars
    I have made this bread several times and it’s so simple. It has convinced my family, friends and neighbors that I am a baker! I’ve eaten more bread in the last four months than I have in my life and I’m not fat or dead from it! Yay me! Thank you for the great recipe and fool proof instructions.

    1. You’re very welcome, Ashley! I love how this recipe is so simple, really anyone can make it and make it taste so good. Thanks for reading ABK,

  25. 5 stars
    I was skeptical because I have made several homemade french bread recipes that weren’t very appetizing. After reading so many positive reviews I gathered ingredients, pulled up my big girl baking pants and went to work.

    The only change I made was to use white whole wheat flour (measured lightly) in place of the white flour.

    The bread was AMAZING. My family absolutely loved it. We froze one loaf and pulled it out a few weeks later and it tasted just as good as the first time.

    This is the perfect recipe to make if you NEED a no fail French bread recipe.

    Thanks So for sharing a fail proof classic. Now I better go plan some pasta meals so I have an excuse to make it again.

  26. 5 stars
    This bread is FABULOUS! The instructions are so easy to follow! I love it so much that I am teaching a couple of friends (who are afraid of yeast) to make it next week!

    Thanks for sharing amazing recipes!

  27. 5 stars
    This recipe is lights out the best French bread ever! When I make it my family raves about it and so do my neighbors.

  28. This French bread is AMAZING! It’s so easy! And thankfully it’s a quick recipe because it gets eaten so fast anytime I make it!

  29. Love, love, love this recipe! It’s so easy. I actually cut it in half, stick everything in my breadmaker on the dough setting, then take it out when it’s done to shape in a French loaf and bake. It’s a big hit every time!

  30. 5 stars
    Love this recipe, have made it a number of times now (have it memorized) and have been successful every time. I haven’t always been right on schedule with the stir down, and once I even had to take it out of the oven mid-baking and finish up a few hours later, but it is always great. Today I divided the dough into 6 smaller loaves for subs and they turned out perfectly.

  31. 5 stars
    Made this today and love it! This is the first bread recipe to ever turn out for me! This bread and is super duper soft. Excited to turn the left overs into French bread, garlic bread, and see how it turns out after freezing a loaf. Next time I plan on baking it on convection at a higher temp (375 rather than 360) as I’m figuring out my oven temps for this bread.

  32. Wow! This bread is fabulous. I’m making my second batch. First two loaves were to die for, even though I forgot to punch down the dough after the first 2 times. It sat for about 30 minutes after that, doubled in size, I punched down and rolled out. My son says “don’t change a thing!” since I am famous for tweaking recipes. LOL It is definitely a sticky dough, but I add a few extra tablespoons of flour in the beginning and then, when I roll it out, I add just enough to make it smooth and manageable. I use the silicone spatula to push it down in the bowl during the 10 minute rises. That way it doesn’t stick to my fingers.

  33. 5 stars
    Literally for real no fail. I’m
    Not great when it come to bread, but I always love making this yo pie with different to make it just a little more out together. Easy and so so delicious.

  34. 5 stars
    This is the best French bread I’ve ever eaten (I made the variation with bread flour). It was fun to make too. I was busy working in the kitchen on other things so I used my Kitchen Aid and let the dough hook run for 10 seconds and then set a timer for 10 minutes and repeated the dough hook process x 5 which was simple.
    I served this with another Pinterest recipe by Bon Appetit for Roasted Cherry Tomato Caprese (doubled the garlic in the tomato recipe but should have tripled it).
    I served the bread slathered with labneh cheese (although any spreadable cheese like Cowgirl Creamery’s Mt. Tam or Green Dirt Farm’s Woolly Rind would taste great) and then topped the bread/cheese mixture with the tomato/garlic mixture. Absolutely wonderful.
    This morning I made french toast with it and it was wonderful with great flavor and the egg soaked all the way through without being soggy.
    Will definitely make this recipe over and over again.

  35. Question: has anyone tried splitting this up into 3 loaves instead of 2 giant ones? Would love to know cooking time for that. I’d like a slightly smaller loaf, more like a French baguette, but don’t want to mess up the texture.

    1. 5 stars
      I have always been intimidated by homemade bread recipes but I decided to try this one because I didn’t have to knead it!😂 The recipe was super easy to follow and the loaves turned out beautifully. My family raved over how good it was! Thanks Si!

    2. Hi Sharon,
      Sorry I missed your question earlier! Yes, I have been making this in three smaller loaves since we are living in Spain with small ovens! It works out quite well. I still bake it the same amount of time.
      Thanks for reading ABK,

  36. 5 stars
    I made this recipe tonight and when I set it on the dinner table, my daughter audibly gasped!! I didn’t plan ahead very well so I shortened the rest time intervals to 7 minutes instead of 10. I also used 3 cups bread flour and 2 ½ cups AP flour. Both loaves turned out beautifully! Definitely a keeper! Thank you, Si!

    1. 5 stars
      I wish I could give this more than 5 stars! I was SOO worried about setting myself up for a horrible letdown when it said “No Fail”. My bread game is not the best. I’m a beginner and have failed more recipes than I’ve won. BUT! This was easy and the instructions were clear and simple. I made it in my KitchenAid. So. Easy!
      And the yummy factor—sooo good! I didn’t end up doing the egg wash, but I did bake it on my oven’s convection setting: it turned out so great!
      Thanks Si!! Love your website!

  37. 5 stars
    Thank you for sharing this!! It was AMAZING! Easy, beautiful, and so delicious. I can’t wait to make it again!

  38. 5 stars
    I never ever made a review; but this recipe is awesome!! I’m from Puerto Rico and we loved bread so I took your tip of use Bread Flour. My family loved it!!! Thanks!!!!!!

  39. 5 stars
    This bread is pure magic!! It really never fails!! My kids LOVE it!! I love that I always have everything I need to make it! Thanks, Si!

  40. Hi this is a fun new way … punching down every 10 min! Looks like I may be the only one but after I rolled into shape and rising for last time it was spreading to be more flat than high this seems to happen to me a lot … I know I’m doing something wrong🥴any ideas ?Many thanks for a great recipe I’ll def try again and again until I get it right!

    1. Here are my tips for success:

      Be sure your yeast is fresh and active. It should bubble up a lot in the 1/2 cup of water and at least double in height in the time it takes to get the other ingredients into your bowl or stand mixer.

      Be very precise with temperatures and measures. Mix the yeast into the 1/2 cup of water when water is between 110-115 degrees, warm. For the 2 cups of water, make sure it is right at or just below 130 degrees, this will feel hot to you but not scorching. Too hot and you will kill the yeast.

      I always have to add a few extra tablespoons of flour, in addition to the 6 full cups. If not, it is too sticky to handle. Maybe that’s because I live in North Carolina and it is humid here in the summer!

      When rolling up the dough, try to roll as tightly as possible. I let the dough sort of stick to my baking mat and then start rolling by stretching dough up and away from me and then tucking it in tightly at the bottom, as I roll it up. I flour my hands well so they don’t stick or tear up the dough.

      That’s it. Cover them with a light, dry kitchen towel for the last rising, about 20 minutes. Then into the oven and they should turn out as pictured! They do tend to spread a little wide, so not as tall as a sandwich loaf, but more like an Italian loaf.

      1. This is exactly the advice I needed,,,,,wish you had put this paragraph @ the beginning of your recipe as the temperatures are necessary and Welcome!!

        1. Oh! Also!
          When you are rolling out the dough, are you using a rolling pin or just sort of Stretching the dough??

          Thanx, annie

          1. Hi Annie, when rolling out the dough I would definitely use a rolling pin, thanks for asking!

  41. What is the difference between bread flour and AP flour. Would the recipe still turn out if I used all bread flour. I buy that turkey flour from Lehi roller mills and it’s bread flour

    1. Hi Amy, bread flour has more protein content than AP flour, it can turn out too stiff if you use too much bread flour, that’s why I like to use a combination of the two (2 cups bread flour and 3 1/2 to 4 cups of AP flour). Thanks for asking!

  42. Hi. Quick question before I try the first time. I use King Arthur’s flour and like to be very accurate by using weight.

    If you know, what is the weight (eg in ounces) for each cup you measure?

    Many thanks.


    1. Eugene,
      Im sorry I don’t weigh the flour for this recipe. It is extremely forgiving and an exact measurement is not needed. I’ve had several people email me who are novice bakers and had success with this recipe. Just measure and bake. I think you’ll be fine!
      Hope this helps,

    2. The King Arthur Flour website has a conversion chart with cups, ounces, and grams. I like to weigh in grams because it’s more precise.
      1 cup All Purpose flour = 4.25 ounces = 120 grams
      1 cup Bread flour = 4.25 ounces = 120 grams
      1 cup Whole Wheat flour = 4 ounces = 113 grams
      1 cup White Whole Wheat flour = 4 ounces = 113 grams

      I never use regular whole wheat flour anymore because it’s heavy and I find the flavor to be bitter. Instead I used White Whole Wheat. It’s got all the benefits of whole wheat but tastes more like All Purpose. Generally I replace 1/3 of the All Purpose flour called for in a recipe with White Whole Wheat.

      I haven’t tried this recipe yet, but I definitely will. It sounds wonderful.

  43. I made this tonight for the first time and the flavor and texture of the bread was perfect. However, I didn’t get much of a crust. Is there something I’m missing? I baked in convection and they were gorgeous coming out of the oven. But after about 5 minutes they deflated a bit and got pretty soft. It didn’t stop anyone from devouring them, though!

  44. 5 stars
    This was a last minute addition to dinner tonight when I saw a post about how easy it was to make. It lived up to it’s reputation! I let my kitchen aid do the kneading and it turned out wonderfully. It was delicious. I will be making it regularly now I have found it 🥖😀💜

  45. 5 stars
    This recipe is amazing! I’m not a bread maker by any means but I followed the recipe and couldn’t be happier with how it turned out! I definitely will be making it again in the near future.

    1. I’m so glad to hear that, Amber. This recipe could not be any easier and it’s perfect for beginners! Thanks for sharing and for reading ABK,

  46. 5 stars
    I made this bread over the weekend and loved how easy it was! I usually get scared to work with yeast but this recipe is easy to follow and turned out perfectly despite my lack of baking skills. I appreciate all of the helpful notes that were attached to this recipe as well.

  47. 5 stars
    Such a great recipe that’s become a staple at our house! Simple enough for my 13 year old twins to make! Thanks so much for sharing and making us look like we know what we’re doing in the kitchen!

  48. Such a light & airy French bread. It is the perfect complement to any autumn soup or fresh spring pasta dish. I love the flavor of this bread covered in soft salted butter. This will be a definite repeat in our family.

    1. Hi Lynn,

      The water should be at about the same temperature you use to give a baby a bath! That’s the rule of thumb for me when proofing yeast. Thanks for reading ABK,

  49. 5 stars
    Every step of the way I questioned my ability to make delicious homemade bread. I’m so pleasantly surprised with the way this recipe turns out! Even though I didnt put the seam side down in the center and when it rose while baking it unraveled a bit it was still so delicious. So, my tip would be to pay attention to where that seam is because the bread does continue to rise in the oven.

  50. I hesitate to rate this recipe because it’s my first time attempting to bake a yeast bread and I feel like I failed, not the recipe! I followed it exactly – I thought – but it didn’t rise well at all. In fact, I feel like after I punched it down the first time, it never rose after that. I kept trying tho, and rolled and baked it. I ended up with 2 heavy “bricks” that were shaped like french bread but weighed as much as 2 bricks! The only thing I can think of is that the yeast was old – but when I looked at the package it said its expiration date was June 2020. Any ideas? Or do you have a simpler recipe I could try next time? This seemed simple enough, but alas…..failure!!!

    1. Hi Libby,
      I am so sorry you didn’t have success with this recipe! As you can see, we have had dozens of positive reviews, many from people who have not baked previously! I’m not sure what happened with your bread. Especially since you checked the expiration AND it raised up the first time. Give it another try. I don’t think it was the yeast! Make sure when your bread is in the rising period it’s in a room that is warm and without a draft. Also, make sure you don’t use all bread flour, just half or up to 4 cups at most, with the remainder being all purpose flour. Hope this helps and would love to hear if you try this recipe again. Thanks for reading ABK,

  51. 5 stars
    My family loves this bread & it’s always a huge hit at family dinners! I’ve even used the 2nd loaf for French toast the next night & we all loved how great it turned out.

  52. 5 stars
    I made this bread to go with our dinner the other night and it was a hit!! I loved how it turned out and I will definitely be making this again. Usually the crust is too hard for me with typical recipes, but this light buttery crust was perfect and not too hard to bite into.

  53. Can you add photos/a description of the dough consistency? I make bread fairly often, but this one is baffling me. The dough is so wet, I can’t imagine how you can even shape it into loaves, it’s like soup. I added an extra 1/2 cup of flour, but it didn’t do much.

  54. 5 stars
    Si … my 12 year old woke up this morning and had a hankering for fresh bread. 🙂 She has never made yeast bread in her life, but wanted to try it all by herself. No help from mom, thank you very much. I gave her my permission to try it, sort of expecting it to fail. But seriously! She made 2 beautiful loaves that taste amazing! First time ever for a 12 year old unexperienced breadmaker and voila! No fail indeed!

  55. I just made this yesterday and it’s fantastic! I’ve been baking bread for many years and would say this recipe is awesome. I used a glass tube for one loaf and a longer loaf pan to make the other. The crust was wonderful, and so was the crumb, texture, color and rise. I will definitely use this recipe over and over. Thank you so much. Oh and I used all bread flour.

  56. This was very easy and delicious. My kids gave me so many compliments! However I have to agree with the others, this is not French bread. I would call this Italian bread before French bread. It’s just like the loads you buy in the store to go with a spaghetti meal. I’m glad to have a great recipe to make my own!

  57. 5 stars
    This recipe is easy, just need patience for the rising proceess. The bread came out perfect!! Now my family wants it every day! Thanks for sharing this family recipe.

  58. This failed, like, so bad in every way. I tried two batches and both were an absolute messy disaster. Currently snowed in with plenty of beef stew but no bread. So sad ☹️

    1. I’m sorry to hear that, Brianna, what was the big issue with the bread? Maybe I can help troubleshoot for you!

  59. Made it and it was perfect!! Throwing all of my other French bread recipes away. Made a bunch and gave them as Christmas gifts wrapped in tea towels. Italian families love getting bread for any occasion. Thank you!

    1. Hi Mickey, I don’t cover for this recipe, but the bread will still turn out great if you prefer to cover it. Thanks for sharing and for reading ABK!

  60. 5 stars
    This is is best french bread ever! A million times better than anything at the store. It’s so easy to make, it’s a great beginner bread if you’re a beginner at making bread. It’s so soft and the taste is heaven

    1. Hi Sylvia, you can bake the bread at any temperature between 350-375 degrees on convection. If you’re unsure, I would bake it at 375 degrees and keep an eye on the bread after 15 minutes of baking. Thanks for asking!

  61. I am a famous baking failure, yet keep trying, so I plan to try my hand at your recipe. One question about the salt. From what I’ve read, kosher salts differ. Diamond brand is less salty than Morton. And, the only sea salt I’ve seen is finely grained, not flaky like Kosher salt. Would you explain more about the salt? Flakes? Grains? Brand of Kosher salt you use? Thanks!

    1. Hi Lynn, I use either course sea salt or kosher salt, both are coarse-grained salt. I usually use the brands Morton or Diamond Crystal for kosher salt, I don’t usually worry about the difference between the brands. If I’m using sea salt, I use Redmond Real Salt. Hope this helps and thanks for asking!

  62. 1 star
    I’m not sure why you said “I often forget the mixing down step (5 times every 10 minutes)”? Is that one of the main steps in making this recipe?

  63. Made the French bread for Sunday dinner, it was amazing! My company raved about it. Will definitely make this again, so easy.

  64. 5 stars
    This bread was delicious! It’s exactly as it’s named, “no fail!” I followed the directions and found that it was a pretty straight forward and easy to follow recipe. I had to cook mine just a bit longer than the recipe states, but, that’s common–all ovens cook differently. I can’t wait to make this bread again!

    1. Hi Abigail, I would use olive oil if you’re trying to substitute vegetable oil. Hope this helps and thanks for asking!

  65. Must try! Love the sound of this years ago I made sour dough bread all the time! This sounds like what we would like! Thank you love cooking!

  66. 5 stars
    This no fail recipe is delicious. Even when you don’t heed the directions to place it seem side down and it in rolls in the oven.

  67. 5 stars
    This is the easiest bread recipe ever. You will feel like a true artisan after making this bread and then you will NEVER buy it from the store again! I make this probably twice a week. My kids love it as an afternoon snack. Easy to follow, and like the recipe name: it truly is a. NO FAIL

    1. Hi. This is Joanne. I’m in Texas at sea level. My dow was extremely sticky and it kind of ran on the pan. It did not rise much during the 10 min intervals and at the end is quite flat. What can I do. I must include that this is a humid climate the this time of year. If you live in Bountiful BC you will be a much higher altitude and dryer climate.

  68. 5 stars
    I though I would try this recipe, but making half in case I didn’t like it, but I should have made the whole thing. It turned out great, put some slices in the oven with butter and garlic, for dinner. Husband loved it.

  69. 5 stars
    I’ve been making bread for over 50 years, this had to be one of the easiest ones to make, and delicious besides! Can’t wait to try the overnight rolls.

  70. If I can’t use both loaves at once, would you suggest freezing the dough after letting it rise, before letting it rise or would you bake both loaves and freeze the baked loaf? I’m thinking freezing the baked loaf would be best.

    1. Hi Ginger, yes you can half the recipe, I usually make both loaves and then freeze one for later. Thank you for asking and for reading ABK!

  71. I’ve been afraid of using yeast but decided I wanted to get over it and tried this recipe as my first attempt. It was delicious! I was thrilled that it worked.

  72. 3 stars
    I think it could have stood to rise a little longer on the last rise or a little longer bake. It turned up doughy in the middle. Also could have used a little more salt. I will give it another try because the crust was perfect.

  73. 5 stars
    This was my first time trying this recipe and everything turned out great! It was easy and it really is fail proof. I will definitely be using this recipe again and again!

  74. 5 stars
    Thank you so much for this recipe. So easy to follow. I have been wanting to try bread baking for months. I have searched for a good recipe and came across yours that morning.
    By noon I had 2 wonderful homemade loaves of French bread. I look forward to trying your other bread recipes.

  75. 5 stars
    You can make this bread. Just like the pictures! Follow the notes to the letter. Use SAF yeast. Try the convection setting. Use egg wash. Don’t undercook it. I even just bought 50 paper sacks on Amazon for French bread, because these will make the best gifts! We used the other loaf for French toast, which in turn, becomes a Kneaders knockoff! Win win!!

  76. 5 stars
    I read the instructions wrong and accidentally added three cups of bread flour instead of two, but this didn’t seem to be a problem. I measured all my flour using the spooned and leveled method, and found I had to add almost 7 cups for the dough to come together. It was still mildly sticky in the bowl, but was a cohesive ball. Over the punching down steps it lost its stickiness and was easy to work with. The loaves look very impressive when they are done baking and taste delicious!

  77. 5 stars
    This was so easy to make. I followed the original recipe exactly and it turned out perfectly! It was a huge hit. I can’t wait to try this bread for French toast as suggested. I’ll definitely be making this again!

  78. Did you substitute the white flour entirely for wheat flour? I’ve been wanting to substitute wheat flour but not sure the best way to do it for this recipe! Thanks!

    1. Hi Ariana, if you want to incorporate wheat flour into this recipe, I would use 2 cups wheat flour and 3 1/2 to 4 cups of AP flour, I think the dough will be too dense if you substitute the AP flour with wheat flour. Hope this helps and thank you for asking!

    1. Hi Donna,
      Yes you can half the recipe; I usually make both loaves and then freeze one for another day. Thank you for asking!

  79. 5 stars
    Best French bread recipe! The only change I do is just let it rise for the fifty minutes. Momma doesn’t have time to mess with it! Lol It turns out every time!! If we have guests over we eat both loaves but if it’s just our family then I get two meals out of it because we make French toast! It’s delicious!!

  80. 5 stars
    This bread is delicious, but it’s a misnomer to call it French Bread. This is definitely NOT French Bread.

    French Bread is very crispy on the outside and chewy on the inside. You can only make real French Bread, especially baguettes, in a wood-burning steam-injected oven, or at least a brick gas-fired, steam-injected oven, which are terribly expensive, and not very practical for the ordinary home Baker.

    This bread is, however, quite good and very easy to make.

    1. Randy,
      Thank you for your comment. Obviously, this is not authentic French bread, but is the name given and recognized as French bread sold in most grocery stores in the US. I appreciate your insight and feedback!
      Thanks for reading ABK,

    1. Hi Em,

      I have made this recipe in a large bowl as well. Use a sturdy spoon to stir down the dough every 10 minutes. It works just as well!
      thanks for reading ABK,

  81. 5 stars
    Seriously the BEST bread! It does kind of take some time and you have to be at the house watching it for a little while but it is worth it! Best tasting! Super soft! And lasts for days. That’s if you don’t devour it in one night like we normally do!

  82. 5 stars
    Just made this French bread today and I am so impressed. I can mess up anything I bake but these loaves turned out amazing. The best I’ve ever had and I’ll never want to buy it again! My husband and I just had slices of this bread on a charcuterie board for lunch with a glass of red wine- so good!

  83. I would love to try this recipie but don’t have yeast…ever made it with double acting baking powder? think it would work?

    1. Hi Mag, I have not made it with double acting baking powder, I think it might work but another substitute for yeast is equal parts lemon juice and baking soda. Let me know if you try either method and how it turns out!

  84. 5 stars
    Amazing! First time making bread and it was so easy. Instructions straight forward and easy to follow. I have allergies to egg and milk-without the egg wash it’s great! Thanks for the newfound love of bread baking!

  85. 4 stars
    A delicious and pretty easy recipe for warm, fresh baked bread. I really appreciated the extra notes since I have a stand mixer and a convection oven. I used exactly the amounts of AP flour and bread flour and the dough was very sticky and amorphous. Can you please add more content with the description of the expected dough consistency (and photos)? I was careful not to add more flour but the dough spread out quite a bit and I could not get slashes to save my life (they kept pulling on the dough even though I floured the knife.) All told though, the family loved it for shelter-in-place baking and hey, marscapone on top of warm fresh bread rocks, right?

    1. Thanks for your input, Dana, I’ll see if I can add some more content about the dough consistency soon. Love that idea of putting marscapone on top, sounds yummy!

  86. 5 stars
    I feel like I hit the jackpot with this recipe. I have tried and failed with so many breads but I’ve made six loaves with this recipe (in 2 days, good-by waistline!) and not one wasn’t perfect and delicious.

  87. 5 stars
    I’ve made this French bread recipe twice now and it turned out perfectly both times! The first time, I did the kneading 6 times like the instructions say; the second time, I skipped this step to see if there was a difference. I’m happy to say that it turned out great both ways. I absolutely love and appreciate how well written Si’s instructions are on every recipe. I feel like she’s in the kitchen right there with me all along the way. I was so scared of using yeast, but since Covid-19 and all this extra time on my hands, I’ve turned to Si’s recipes and have found success in everything I’ve tried! Thank you!!

  88. 5 stars
    This has become a family favorite in our home. It turns out prefect EVERY time! My daughter and I like to slice it up to make Chunky Cinnamon French Toast! It’s amazing!! ♥️ So many people have asked for this recipe. I love that it’s easy enough for anyone to make and can be used in so many ways, sandwich bread, garlic cheese bread, French toast, etc. Thanks so much! We love this one 🥰

  89. 5 stars
    The SAF yeast you say you like, where do you get it? I can not find it in any of my stores in AZ. I can find it on amazon, but just the instant kind. Do you use instant? If so do you still dissolve it in water as the recipe indicates?
    Thanks so much! I’ve made this a few times now and the family loves it so much!! Just looking for ways to improve My success even more!

  90. 5 stars
    Fabulous! I’m new to bread making and was ready to fail but yummm! They are HUGE loaves. I will probably bake them separately or on two sheets for sure because they were a little under internally but done outside. I think they needed more circulation. But still delish and the family raved.

    1. Hi Andee, this stores great in the freezer, just make sure it’s in an airtight freezer bag. Thank you for asking and for reading ABK,

  91. Hi! I made this bread today but I can taste a lot of yeast in it. Do you have any thoughts as to why it tastes that way? With all of the comments about how wonderful it is, I am certain I did something wrong! Thank you!

    1. Hi Emilee, the bread can taste like it has more yeast if you added too much sugar, or if you let the dough rise for too long. I would just pay attention to those two things if you make it again. Hope this helps and thank you for asking!

  92. 5 stars
    Thank you for an easy to follow, delicious recipe! My first time making French bread and it gave me a lot of confidence. I will cook it a few minutes longer next time (I did 15 minutes on 375 convection), which will likely be later this week!

  93. 5 stars
    I was in need of French bread with French onion soup my wife was making. I saw your recipe and gave it a shot. It was very easy and the bread turned out wonderful. Very soft and tasty. My wife looked at the two loaves and said she Would have to freeze it because there was too much. Well, it was all gone the next day. The family loved it.

  94. By definition, “French bread” cannot contain any form of fat. So, this is technically “Diane’s No Fail White Bread”.

  95. I have made this recipe 4 times, and each time I needed at least 1 more cup of flour to make it firm enough to work with. When using a kitchen aide mixer, do you want the dough to be pulling away from the sides of the bowl before you are done adding flour? It’s just too wet and sticky with just 6 cups of flour. Should I use less water? I live in San Diego at 1000 ft. It’s not usually very humid here, but we have had a rainy year. Also, what exactly do you think letting it rise every 10 min for an hour does? Thank you!

  96. 5 stars
    Wow, this was so easy and the result is amazing! So fluffy and soft with a little crunch to the crust. I used 3 cups of bread flour.

  97. 5 stars
    This was so delicious and easy- a quick family favorite? Question- any tips to get a crustier crust? Thank you for this recipe!

  98. Love this recipe! Made this the first time when my daughter and I were doing “French week” during covid. We’ve done kamut flour instead of all purpose but still the bread flour. Easy and beautiful presentation.

  99. Hi!
    I’m 83, and just returned to breadmaking after thirty years….
    This bread And Instructions I LOVED!
    Only thing is I no longer have my kitchen aid, so the semi-kneading during the 10 minute moments was deefecult!
    Is there a way to rectify this??
    I, basically just turned it over and pushed it down with my hands,,,,
    Yet to see if it Worked!!
    I am loving finding recipes that are NON -MACHINE!🌹
    Ps. The breads make Great Covid 19 gifts for masked neighbors!!

  100. 5 stars
    I have made bread for so many years, but this one beats in ease and taste. Everybody loves it!! It really is no-fail. Thank you so much.

  101. 5 stars
    I asked about using your French bread recipe for hoagie buns…. Well, it works!!!! I get 6 buns per loaf, so 12 per batch. I found a recipe online that was YOUR recipe adapted for these buns…. they bake about 15-17 minutes at 375, or 15 at 375 convection. (FYI) So it is similar to how long the bread bakes. Thought I’d let you know!
    Mine aren’t very pretty (I didn’t weigh the dough to make them “perfect”) but they are DELICIOUS! Thank you SO MUCH for sharing your talent with us!

  102. 5 stars
    My family loooooves this bread so much! It’s our go to for potlucks and fancy Sunday dinners. I’ve even made french toast and it’s amazing! Thanks for sharing Si.

  103. 5 stars
    I made this french bread for the first time tonight for Father’s day dinner! It was the easiest loaf of bread I’ve ever made. I used my kitchen-aide. I used 2 cups of bread flour and 4 cups of all purpose. I left it in the kitchen-aide with the dough hook. Every ten minutes I’d turn it on for a minute or so and then knock it down with a wooden spoon. It was so easy! It rose beautifully. I kept the dough covered with a towel while it was rising over those 60 min. Rolling the dough out was super easy. It rose quite significantly during the 20-30 min rise after the egg wash. With the egg wash, the bread had a beautiful golden color. Next time I make this recipe, I’m going to make 4 small loves instead of two large ones. This bread was so soft and would make excellent french toast or french toast casserole!

    1. 5 stars
      I did add maybe 1/2 cup flour more to the dough because it was sticking to the sides of the kitchen aide. I added enough so that it began to pull away from the edges. Just FYI.

  104. Sad to say that I failed twice baking this bread. But I have learned from my mistakes, lol. FIRST, do not use water that is too hot! I found the recommended water temps in the comments after my bread failed to rise. SECOND, use enough flour. I learned that I am not experienced enough yet to eyeball the dough and think it “looks good.” Discovered this when my dough spread out too much, and I had super flat bread.

    The first time I made the bread it was perfect, so delicious! So was very disappointed in my failed second and third attempts. The fourth batch is currently in the oven. Fingers crossed!

  105. The best French bread recipe ever! Thank you and may God bless you for this. It only turns out better every time you make it!

  106. 5 stars
    I love this recipe! The texture of the bread is perfect! You are absolutely right about it making wonderful French Toast! We usually one loaf with dinner and use the second loaf a few days later for breakfast!

  107. Hi! Made these for the first time in convection, and they kind of imploded on themselves! 😂 Could too deep of slices on the top have done that?

    1. Hi Shannon, yes the slices on top could have made the loaves sink a little. Also if the oven isn’t hot enough or you let the dough rise for too long, it can cause the loaves to sink. Let me know how it turns out when you try it again!

  108. 5 stars
    I don’t bake a lot of bread but decided to give this one a try and it was AMAZING. I followed the directions exactly and it turned out wonderful. I don’t know if I can go back to store bought French bread!

  109. 5 stars
    This recipe worked out wonderfully. The hints at the end were helpful and it was a big hit. Also the first time I’ve ever successfully made bread!

  110. 5 stars
    This recipe worked out wonderfully. The notes at the end were helpful and it was a big hit. Also the first time I’ve ever successfully made bread!

  111. 5 stars
    This is the BEST French Bread! It’s the easiest French Bread recipe, and always delicious! I make this recipe once a week because my son likes to make sub sandwiches for lunches. One loaf makes 3 sandwiches for him, and I keep the other loaf in the freezer. It freezes beautifully! I also make it to eat with soups & stews, and of course with lasagna!

  112. two quick questions:
    1. does the dough need to be somewhere warm when rising?
    2.can i place a silicone mat on my baking sheet when making these?
    planning to make garlic bread with these tomorrow and can’t wait to see how it turns out!

  113. 5 stars
    I have a testimony of just how “no fail” this bread is. I was in the middle of the “punch down every 10 minutes” part of the recipe when I had to run downstairs. I told my adult niece, “when the timer goes off, flip the switch on the mixer for a few seconds and set the timer for ten minutes.” When I came back upstairs, the mixer was still going and there was three minutes left on the timer.😱 My immediate thought was, “OH NO!!! THE GLUTEN IS ALL MESSED UP NOW!” The dough was super sticky, so I added more flour until it was a good consistency again. Then I let it rise for ten minutes. I was running out of time, so I decided to roll it out into the two loaves for the final rise. I have the same double oven as you do in your house (Wolf). I put the loaves in the bottom oven on the Proof setting while preheating the upper oven. I realized I put the wrong temp to preheat and corrected it. When the timer went off, I opened the bottom oven to transfer the loaves to the upper oven. To my absolute HORROR, I accidentally switched to the bake function on the bottom oven. I pulled the loaves out. They were starting to brown on the top and were raw looking on the sides. I put them in the upper oven and started checking on them every few minutes. After about 15 minutes, they looked normal and I pulled them out. Guess what?? The bread tasted amazing with your creamy bow tie pasta recipe. Truly, you cannot fail with this recipe!!😂😂😂

  114. 5 stars
    I love homemade bread, the smell the taste the satisfaction! However, I struggled with most recipes. This however is the best! One, it makes 2 loaves-bonus for large families or those who love the carbs 🤪 Two, it’s simple and can be made really on the fly! I make it for dinner, we enjoy it for sandwiches and it makes BOMB French toast! I have forgotten to deflate a couple time and it comes out wonderful either way. The egg wash makes a big difference aesthetically but also tastes amazing naked 🧡 Try it and you won’t stop! I make it 3x week for a family of 6 and never feel like it’s a hassle. Thanks Si!

  115. 5 stars
    Just made this today. I don’t have a KitchenAid anymore and just used a wooden spoon. It worked out great and the bread is so light and fluffy and delicious! Wonderful recipe!

  116. Curious if using only bread flour instead of all purpose flour would change the outcome? This recipe is definitely on my short list to make! 🙂

  117. 5 stars
    This is my go to recipe when it comes to bread! It’s soft but chewy, moist and light!
    I’ve been making this for quite some since I discovered this recipe.
    Yesterday though, when I made it, the dough felt a bit too wet and still quite sticky after kneading and punching down. As I’ve never had a fail with his recipe, I didn’t change a thing and kept it like that and baked it. Turned out fine but it was so sticky that I couldn’t shape it so well as I would normally be able to. In that case, can I add some flour to make it not too sticky? You said not to add too much flour than recipe calls for as the bread won’t be so soft but what is the right texture of the dough after kneeling?