Homemade French Bread (Print Version)
# Ingredients:
→ Basic Dough Ingredients
01 -
1 teaspoon olive oil
02 -
2 ½ teaspoons table salt or fine sea salt
03 -
5 cups (650 g) bread flour or all-purpose flour, plus a bit more if required
04 -
2 ½ teaspoons regular sugar
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1 Tablespoon active dry yeast
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2 cups warm water (around 105°F)
→ Extras
07 -
Salted butter, melted (optional)
# Instructions:
01 -
Combine the sugar, yeast, and warm water in a small bowl. Let it sit for about 5 minutes until it gets foamy—it means the yeast is happy and doing its job!
02 -
Using a stand mixer with a paddle attachment or a large mixing bowl, add 2 cups of flour and the salt. Pour in the bubbly yeast mixture and stir it on medium-low. Toss in more flour, roughly half a cup at a time, until the dough feels smooth and not sticky. Depending on the day, you might use a little more or less than 5 cups total.
03 -
Coat the dough ball lightly with olive oil so it stays soft. Cover the bowl with a kitchen towel and let it sit for 15-30 minutes. If you're not in a hurry, an hour-long rise works even better!
04 -
Dust your work surface with flour and place the dough on it. Use a sharp knife or dough cutter to divide it into two pieces. For each half, roll it into a rectangle about 15 inches long. Starting from one long side, tightly roll it into a cylinder. Seal the seam and tuck the ends under. Shape it into a loaf and place it on a baking sheet. Do the same for the second piece.
05 -
Cut three slashes diagonally into the tops of the loaves using a sharp knife. This not only looks cool but also helps the bread bake evenly. Cover the loaves gently with a towel and let them sit for another 30-60 minutes. A longer rise makes better loaves if you can spare the time!
06 -
Set your oven to 400°F. Line your baking sheet with parchment paper or a silicone mat. Pop the loaves in the oven and bake until they turn beautifully golden on top, about 17-23 minutes. To test if they're done, tap the tops—they should sound hollow! If they start browning too fast, tent them with foil and lower the temperature to 375°F.
07 -
For a richer finish, sweep melted butter over the warm loaves. Slice and eat while they’re still cozy and fresh.
# Notes:
01 -
If you'd like a glossy, crispy crust, mix 1 egg white with a teaspoon of water and brush it on the loaves before baking. Also, tossing a few ice cubes into the oven can create steam, which makes the crust crunchier.
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Keep your bread fresh by storing it in a paper bag on the counter—it helps preserve the texture.
03 -
To freeze, wait until the bread cools completely. Then put it in a large zip-top bag (better if unsliced) with the air squeezed out. Freeze for up to 3 months. Thaw at room temperature overnight and warm it up at 300°F for a few minutes before serving.