Paul Hollywood's French Bread Recipe: Flaky Crust, Crunchy Crumb Magic

Paul Hollywood's French bread recipe delivers the flaky crust and crunchy crumb that defines great artisanal bread—no shortcuts, just professional techniques you can master at home. The key lies in precise dough handling, controlled fermentation, and steam baking to create that signature contrast between crisp exterior and open, airy interior.

I’ve tested countless variations to perfect this method, ensuring every loaf turns out with the same restaurant-quality results.

This recipe follows Paul’s signature approach: high-protein dough, long fermentation, and baking at 450°F with steam for that iconic oven spring. The kneading develops gluten for structure, while proofing at room temperature (not the fridge) allows natural yeast activity for maximum flavor.

Scoring the dough before baking isn’t just decorative—it directs expansion and creates those coveted shatteringly crisp edges.

By the time your loaf emerges from the oven, you’ll have a baguette with a golden, crackling crust that shatters at the touch and a soft, airy crumb inside—just like the bread you’d find in a Parisian bakery.

The aroma alone will transform your kitchen into a professional bakery, and the texture proves that homemade can rival the best artisanal breads.

Whether you’re baking for a crowd or treating yourself to fresh bread, this method delivers consistent results every time. Let’s get started with the step-by-step process that brings Paul Hollywood’s professional techniques into your home kitchen.

Ingredients for paul hollywood french bread

High-protein flour, precise hydration, and cold butter create Paul Hollywood's signature French bread texture.

The flour is non-negotiable—King Arthur or Caputo bread flour give that signature open crumb. Bulk bins at Whole Foods often carry Caputo, or order online. Yeast matters too: Saf-Instant works if you prefer no activation time, but traditional active dry yeast gives better flavor. The butter should be cold and cubed—room temperature butter creates steam during kneading, weakening gluten. Lukewarm water is crucial: too hot kills yeast, too cold prevents activation. Use a thermometer if unsure—105°F is perfect. Ice cubes in your hands while shaping? That's Paul's trick for keeping dough cool during handling.

No bread flour? All-purpose plus 2 tbsp vital wheat gluten gets you close. Short on butter? Olive oil at half the amount works, but texture suffers slightly. The egg wash is optional but worth it—egg whites only give shine without richness. For scoring, a razor blade or lame creates clean cuts, but a sharp chef's knife works in a pinch. Want extra crunch? Add 1 tsp malt powder to the dough—it boosts browning. The cornmeal isn't just for dusting: it creates that signature golden crust color during baking.

Shape dough into loaves immediately after final proof—don't let it overproof. Bake at 450°F with steam for the first 15 minutes (use a metal bowl of boiling water on the oven rack). The bread keeps best 2-3 days at room temperature wrapped in a clean towel. For freezing, slice after baking—toast straight from frozen for best texture. The crust hardens as it cools, so eat it warm if possible. Portion dough into 4 equal 12-inch loaves for perfect baguettes.

Step-by-step instructions for Paul Hollywood's French bread

Here's how to achieve that legendary flaky crust and airy crumb—exactly like Paul makes it.

In a small bowl, combine the 1.25 cups lukewarm water (about 105°F) with the 1 tablespoon granulated sugar and 0.25 oz active dry yeast. Let it sit for 5-10 minutes until frothy and bubbly—this confirms your yeast is alive. If nothing happens after 15 minutes, your yeast is dead and you'll need to start over.

This activation step is critical. The sugar feeds the yeast, creating the tiny bubbles that will later expand into that signature French bread crumb. I always double-check the water temperature with a thermometer—too hot kills the yeast, too cold slows it down.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups bread flour and 2 teaspoons salt. Add the yeast mixture and mix on low speed for 2 minutes until a shaggy dough forms. Then cut the 0.25 cup cold unsalted butter into small cubes and add them to the dough.

Mix on medium speed for 3-4 minutes until the dough comes together and pulls away from the sides of the bowl. The butter should be fully incorporated but still visible in small pockets—this creates steam during baking for that signature flakiness. If the dough feels sticky, add 1 tablespoon flour at a time until it clears the sides.

Knead the dough on medium speed for 5 minutes until smooth and elastic. The dough should pass the windowpane test—stretch a small piece between your fingers and it should thin enough to see light through without tearing. While kneading, gradually add the 0.5 cup ice cubes one at a time, mixing until fully incorporated.

Transfer the dough to a lightly greased bowl, cover with plastic wrap, and refrigerate for 12-16 hours. This long cold fermentation develops incredible flavor and strengthens the gluten structure. I like to set a reminder because this step is where the magic happens—don't rush it.

Remove the dough from the fridge and turn it onto a surface dusted with 0.25 cup cornmeal. Divide it into 4 equal pieces (about 12 ounces each) and shape each into a 16-inch log. Seal the seams by pinching the dough underneath and rolling it toward you. Place the logs on a parchment-lined baking sheet, cover loosely with a towel, and let proof at room temperature for 1-2 hours until nearly doubled in size.

The dough should spring back slowly when gently pressed—this indicates it's ready for baking. I always proof on a wire rack over a baking sheet to catch any overflow. The logs should look slightly domed with smooth, taut surfaces. If they deflate during proofing, they're not ready—give them more time.

Preheat your oven to 425°F with a baking stone or inverted baking sheet inside for 30 minutes. Brush the dough with the 1 whole egg (optional) and sprinkle generously with 1 tablespoon coarse sea salt. Bake for 20-25 minutes until the bread is deep golden brown and sounds hollow when tapped on the bottom.

For that signature crust, I like to spray the oven walls with water during the last 5 minutes of baking to create steam. This helps develop the oven spring and keeps the crumb tender. Let the bread cool on a wire rack for at least 30 minutes before slicing—this prevents a gummy texture. The internal temperature should reach 190°F when done.

Dietary considerations for this dish

Gluten-Free Adaptation

For a gluten-free version, replace the 4 cups bread flour with 3 cups gluten-free bread flour blend (like King Arthur Measure for Measure) plus 1 tablespoon xanthan gum. Increase the water to 1.5 cups for proper hydration.

The dough will be stickier, so use wet hands or a dough scraper. Proofing time may extend to 2-3 hours due to slower gluten development in GF flours. 🌾

Low-Carb/Keto Option

Swap the bread flour for 2 cups almond flour and 2 cups coconut flour, but reduce water to 1 cup—these flours absorb moisture differently. Replace yeast with 1 tbsp psyllium husk powder mixed with water to form a gel, which mimics gluten structure.

Bake at 375°F for 25-30 minutes to prevent burning. The texture will be denser but still delicious with butter and salt. ⏰

Dairy-Free Version

Use vegan butter (like Miyoko’s) instead of regular butter—ensure it’s cold and cubed. The flavor stays rich, though the crumb may be slightly less tender. For extra richness, add 1 tbsp olive oil to the dough.

Proofing and baking times remain the same, but check for doneness at 180°F internal temperature to avoid overbrowning. 🧈

Allergen-Friendly Notes

For nut-free kitchens, use sunflower seed flour instead of almond flour in the low-carb version. Always check labels on yeast, salt, and butter for hidden allergens—some brands process in facilities with nuts or dairy.

Cross-contamination is a risk when using shared equipment, so clean surfaces thoroughly before handling gluten-free or dairy-free doughs. ✨

Soy-Free Consideration

Most bread flours and yeast are naturally soy-free, but some commercial butter brands contain soy lecithin. Opt for grass-fed butter or certified soy-free brands like Organic Valley. The recipe remains otherwise unchanged—soy isn’t a common allergen in bread, but it’s worth double-checking if you’re highly sensitive. 💡

Frequently asked questions