French Bread Recipe
French · Bread · 60 min total
A classic French bread recipe with a crisp crust and soft, airy crumb, perfect for sandwiches or alongside soups and salads.
30
min prep
min prep
30
min cook
min cook
8
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 4 cups (500g) bread flour
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1 1/2 cups (360ml) lukewarm water
- 1 tablespoon olive oil (for greasing)
Instructions
- In a large bowl, whisk together flour, salt, and yeast. Add lukewarm water and stir with a wooden spoon until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
- Punch down dough and divide in half. Shape each half into a long baguette by flattening into a rectangle, rolling tightly, and pinching seams. Place seam-side down on a parchment-lined baking sheet.
- Cover loosely with oiled plastic wrap and let rise until puffy, about 30 minutes. Meanwhile, preheat oven to 450°F (230°C) with a baking stone or inverted baking sheet inside, and place a shallow pan of water on the bottom rack.
- Just before baking, make 3-4 diagonal slashes on each loaf using a sharp knife or lame. Mist loaves with water.
- Slide loaves onto preheated stone or sheet. Bake for 25-30 minutes, misting with water every 5 minutes for the first 15 minutes, until deep golden brown and loaves sound hollow when tapped. Cool on a wire rack.
Tips
- For a shinier crust, brush loaves with an egg wash (1 egg beaten with 1 tablespoon water) before baking.
- Store in a paper bag at room temperature for up to 2 days; freeze for longer storage.
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