French Bread
High Altitude French Bread (Crisp Crust, Soft Crumb & No Collapse)
French bread’s airy, open crumb and crisp crust make it particularly sensitive to high-altitude baking. Lower atmospheric pressure accelerates fermentation, weakens gluten, and dries dough faster than most recipes. The fast acting yeast creates large gas bubbles that can over-expand and cause the loaf to collapse or form tunnels in the crumb.
Without adjustments, French bread can overproof, lose structure, or bake unevenly.
This high-altitude French bread recipe produce a loaf with a golden, crisp crust, a resilient yet tender crumb, and a well-shaped, oven-ready dome—perfect for slicing or serving alongside your favorite meals.
The High-Altitude Science
To make French bread work at elevation, we focused on four key adjustments:
Reducing Yeast: In the thin mountain air, we reduce the amount of yeast. This slows fermentation, allowing the flavor to develop and giving the gluten time to strengthen so it can support the loaf as it rises.
Flour: High altitude has drier air. Flour at 3,000+ feet absorbs liquid differently than at sea level. Increasing the doughs hydration and using a "flour-by-feel" approach, ensures the bread stays soft and tender instead of turning dense or dry.
Oven Spring: Baking at a slightly higher temperature (around 375°F) encourages an immediate oven spring that sets the crust quickly, locking in the shape before the yeast can over-expand and cause a collapse.
Moisture Management: Dry mountain air quickly pulls moisture from the dough. A precise hydration level keeps the crumb soft without making it sticky.
French Bread Recipe
PREP TIME:
1 1/2 - 2 hours
COOK TIME:
22-25 minutes
SERVINGS:
1 large loaf or 2 small loaves
Yeast: Reduced to 1 3/4 teaspoons to slow fermentation and prevent over proofing.
Flour: Increased to 3 1/4 cups for added dough strength.
Water: Adjusted to 1 1/4 cups warm water to balance moisture loss at altitude.
Oven Temperature: Increased to 425°F to improve oven spring and crust development.
Rise Time: Shortened and monitored closely—dough should rise to about 75–80%, not doubled.
Ingredients
- 1 1/4 cups warm water (105–110°F)
- 1 3/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 3 1/2–3 3/4 cups all-purpose or bread flour
- 1 tablespoon olive oil (optional, for slightly softer crumb)
Directions
2. Mix Dough: Stir in salt and 3 1/2 cups flour. Mix until a shaggy dough forms. Add remaining flour 1 Tablespoon at a time if dough is sticky.
3. Knead: Knead in a stand mixer, or by hand, for 6–8 minutes until smooth, elastic, and slightly tacky but not sticky.
4. First Rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot 30–45 minutes, until puffy but not doubled.
5. Shape: Divide dough into two equal pieces. Shape into long loaves and place on a parchment-lined baking sheet.
6. Second Rise: Cover loosely and rise 25–30 minutes, just until slightly expanded.
7. Prep Oven: Preheat oven to 425°F (220°C). Place an empty metal pan on the bottom rack for steam.
8. Score & Steam: Slash loaves diagonally with a sharp knife. Add 1 cup hot water to the empty pan for steam.
9. Bake: Bake 22–25 minutes, until deeply golden and hollow-sounding when tapped.
10. Cool: Cool on a wire rack for at least 20 minutes before slicing.
Simply Altitude Pro-Tips
Dough Rise: At altitude, dough can overproof quickly. Slightly under-risen dough bakes better than over-risen.
Pale Crust: Extend bake time by 2–3 minutes or move loaf to a higher rack.
Extra Crunch: Leave the oven door cracked open for the last 3 minutes of baking.
Steam Matters: Steam improves oven spring and gives French bread its signature crust.
Flour Feel over Flour Measurement: Humidity and elevation vary—stop adding flour once the dough is elastic and smooth.
Explore More High-Altitude Baking
If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.
Looking for more mountain-tested bread recipes?
High Altitude Dinner Rolls
