Classic French Bread
Classic French bread, or baguette, is a delicious and simple bread made with just a few ingredients: flour, yeast, water, and salt.This recipe guides you step-by-step to achieve a crispy, golden crust and an airy, chewy interior.Perfect for breakfast, as a side dish, or for making sandwiches, this homemade French bread brings the taste of Paris right into your kitchen.
Equipment
- 1 Mixing Bowl (Large)
- 1 Dough Scraper (1)
- 1 Baguette Pan or Baking Sheet (1)
- 1 Sharp Knife or Bread Lame (1)
- 1 Oven (Preheated to 475°F or 245°C)
- 1 Kitchen Towel (1)
- 1 Wire Rack (for cooling) (1)
Ingredients
- 3 ½ cups Bread Flour 440g
- 1 ½ teaspoons Active Dry Yeast 5g
- 1 ¼ cups Warm Water 300ml
- 1 ½ teaspoons Salt 7g
Instructions
- Activate the Yeast: In a large mixing bowl, combine warm water and active dry yeast. Stir gently and let it sit for 5-10 minutes until frothy.
- Mix the Dough: Add the bread flour and salt to the yeast mixture. Mix until the dough comes together, then transfer it to a floured surface.
- Knead the Dough: Knead the dough for 10 minutes until smooth and elastic. If necessary, add small amounts of flour to prevent sticking.
- First Rise: Place the dough back in the bowl, cover it with a kitchen towel, and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
- Shape the Baguettes: Punch down the dough and divide it into two equal portions. Roll each portion into a long, cylindrical shape, tapering the ends. Place the shaped dough onto a baguette pan or a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped baguettes with a kitchen towel and let them rise for another 30-45 minutes.
- Score the Dough: Use a sharp knife or bread lame to make a few diagonal slashes on top of each baguette.
- Bake: Preheat the oven to 475°F (245°C).Place the bread in the oven and bake for 20-25 minutes until golden brown and crispy. The bread should sound hollow when tapped on the bottom.
- Cool and Serve: Let the bread cool on a wire rack before slicing and serving.
Notes
- Flour Type: Bread flour is essential for achieving the chewy texture typical of French bread. If you use all-purpose flour, the bread may be less chewy and dense.
- Steam in the Oven: For a perfect crust, create steam in your oven during the first few minutes of baking by spraying water or placing a pan of hot water at the bottom of the oven.
- Resting Time: The rising times are crucial to achieving light, airy bread. Don’t rush this step to ensure the best results.
- Freezing: You can freeze the dough after the first rise if you plan to bake it later. Wrap it tightly and store it for up to 24 hours in the fridge, then let it come to room temperature before shaping and baking.