What process gives French Bread its characteristic crunchy outer texture?

Baking with steam inside the oven is the process that contributes to French bread's characteristic crunchy outer texture. When steam is introduced into the oven during the initial stages of baking, it creates a humid environment that delays the formation of the crust. This allows the bread to expand more fully and develop a favorable texture. As the bread continues to bake and the moisture evaporates, the crust firms up and becomes crispy.

The addition of steam is crucial because it also helps to develop a glossy sheen on the crust, enhancing both the appearance and texture. This technique is commonly used in artisan bread baking, particularly for crusty loaves like baguettes, which are a hallmark of French baking traditions. The specific conditions created by the steam ensure that the bread achieves the right balance of a chewy interior and a crunchy exterior, which is fundamental to the profile of French bread.