The Ultimate French Bread
Unleash your inner baker with *The Ultimate French Bread*, a classic recipe that delivers irresistibly golden loaves with a crisp crust and soft, airy crumb. This foolproof recipe combines everyday pantry staples—like all-purpose flour, active dry yeast, and olive oil—with simple techniques for a bakery-quality outcome. Perfect for pairing with soups, sandwiches, or indulging alongside a pat of creamy butter, this bread captures the essence of artisanal French baking. With its hands-on kneading process and the addition of steam for that signature crust, this recipe is a celebration of timeless tradition. Whether shaped into a hearty batard or sleek baguettes, this homemade treasure is guaranteed to elevate any meal. Ready in just over two hours, it’s perfect for both bread-making beginners and seasoned bakers alike!
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Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 5 grams Sugar
- 10 grams Salt
- 15 milliliters Olive oil
Directions
Step 1
In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
Step 2
In a large mixing bowl, combine the flour and salt. Pour in the frothy yeast mixture and olive oil.
Step 3
Mix the ingredients until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Step 5
Punch down the dough to release the air and turn it out onto a floured surface. Shape it into a long loaf (batard) or two smaller baguettes as desired.
Step 6
Place the shaped dough onto a lightly greased or parchment-lined baking sheet. Cover and let it rise again for 30 minutes.
Step 7
Heat your oven to 220°C (425°F). For a crisp crust, place a shallow pan of water on the bottom rack of the oven to create steam.
Step 8
Before baking, make diagonal slashes on the top of the loaf with a sharp knife or razor. This will help control the expansion while baking.
Step 9
Bake the bread for 20-25 minutes, or until it has a golden crust and sounds hollow when tapped on the bottom.
Step 10
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
| Serving size | 840.5 grams (840.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1989 |
| Total Fat 19.40g | 25% |
| Saturated Fat 3.00g | 15% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 0mg | 0% |
| Sodium 3946mg | 172% |
| Total Carbohydrate 389.20g | 142% |
| Dietary Fiber 15.00g | 54% |
| Total Sugars 6.10g | |
| Protein 54.30g | 109% |
| Vitamin D 0IU | 0% |
| Calcium 70mg | 5% |
| Iron 24mg | 131% |
| Potassium 677mg | 14% |
Source of Calories