Description
Experience the authentic taste of Parisian bread with this homemade French bread recipe. Enjoy a crispy, crackly crust and a soft, airy interior that will elevate your baking skills.
Ingredients
- Bread flour
- Water (lukewarm, around 95-105°F)
- Instant yeast (or active dry yeast)
- Fine sea salt or kosher salt
- Optional – Diastatic malt powder
Instructions
- In a large mixing bowl, whisk together your flour, salt, and instant yeast (if using active dry, proof it first as described in ingredient notes). If you’re adding malt powder, mix it in here too.
- Gradually add the lukewarm water to your dry ingredients, mixing with a wooden spoon or a stand mixer with a dough hook on low speed until a shaggy, cohesive dough forms. Make sure there are no dry spots.
- Turn the dough out onto a lightly floured surface. Knead by hand for about 10-15 minutes, or with a stand mixer for 8-10 minutes, until the dough is smooth, elastic, and passes the windowpane test.
- Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1.5 to 2 hours, or until doubled in size.
- Gently deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 2 or 3 equal pieces. Gently preshape each piece into a loose rectangle or oval, then cover with a damp cloth and let rest for 15-20 minutes.
- Take one preshaped piece. Flatten it gently into a rectangle. Fold the top third down to the center, pressing firmly to seal. Fold the bottom third up to the center, pressing firmly to seal. Then, fold the entire dough in half lengthwise and seal the seam tightly.
- Transfer the shaped loaves to a heavily floured couche or a baking sheet lined with a floured kitchen towel. Cover loosely and let them proof for 45-60 minutes.
- About 30-40 minutes before baking, preheat your oven to a blazing 450-475°F with a baking stone or steel inside. Place a cast iron pan or an oven-safe broiler pan on the bottom rack of your oven.
- Carefully transfer your proofed loaves to the preheated baking stone/steel. Immediately score the tops of each loaf with a sharp lame or razor blade.
- Pour about 1/2 to 1 cup of boiling water into the hot pan on the bottom rack of your oven. Quickly close the oven door to trap the steam. Bake for 20-25 minutes, or until deep golden brown.
- Transfer the baked loaves to a wire rack to cool completely before slicing.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 0 g
- Sodium: 200 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: Mastering the steam is crucial for a crispy crust. Use a preheated baking stone for even heat, and flour your couche liberally to prevent sticking.