Description
Classic homemade French bread featuring a crispy crust and soft, airy interior. Perfect for sandwiches, dipping, or enjoying plain.
Ingredients
Scale
- 1 1/2 cups (360ml) warm water (105-115°F / 40-46°C)
- 1 teaspoon sugar
- 2 1/4 teaspoons (7g) active dry yeast (1 packet)
- 4 cups (500g) all-purpose flour, plus more for dusting
- 2 teaspoons salt
- 2 tablespoons olive oil, plus more for greasing
- Cornmeal, for sprinkling (optional)
- 1 egg white, beaten (for egg wash, optional)
- Sesame seeds or poppy seeds, for topping (optional)
Instructions
- Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
- Combine Wet and Dry Ingredients: Pour the yeast mixture and olive oil into the bowl with the flour mixture. Use a wooden spoon or your hands to mix until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6-8 minutes.
- First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Gently punch down the dough to release the air.
- Divide the Dough: Turn the dough out onto a lightly floured surface. Divide the dough in half.
- Shape the Loaves: Gently shape each half into a long, slender loaf, about 14-16 inches long. Flatten the dough into a rectangle, fold in thirds lengthwise, pinch the seam to seal, and gently roll to create a uniform shape. Taper the ends slightly.
- Second Rise: Place the shaped loaves on a baking sheet lined with parchment paper or sprinkled with cornmeal. Cover loosely with plastic wrap or a clean kitchen towel. Let the loaves rise for another 30-45 minutes, or until they have puffed up slightly.
- Preheat the Oven: Preheat your oven to 450°F (232°C). Place a baking stone or pizza stone in the oven while it preheats.
- Create Steam: Place an empty baking pan on the bottom rack of the oven. Just before you put the bread in, pour 1 cup of hot water into the pan. Alternatively, spray the inside of the oven with water several times during the first 10 minutes of baking.
- Prepare the Egg Wash (Optional): If using, brush the tops of the loaves with the beaten egg white.
- Score the Loaves: Use a sharp knife or lame to make several diagonal slashes across the top of each loaf, about 1/2 inch deep.
- Add Toppings (Optional): Sprinkle the loaves with sesame seeds or poppy seeds, if desired.
- Bake the Bread: Carefully transfer the loaves to the preheated baking stone or baking sheet. Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. The internal temperature should reach 200-210°F (93-99°C).
- Cool the Bread: Transfer the baked loaves to a wire rack to cool completely before slicing and serving.
Notes
- Water temperature is crucial for activating the yeast. Use a thermometer to ensure it’s between 105-115°F (40-46°C).
- All-purpose flour works well, but bread flour can be used for a chewier texture.
- Don’t skimp on kneading time.
- Rising time will vary depending on the temperature of your environment.
- Creating steam in the oven is essential for a crispy crust.
- Allow the bread to cool completely before slicing.
- Store in a paper bag at room temperature for up to 2 days. For longer storage, wrap tightly in plastic wrap and freeze.
- Prep Time: 30 minutes
- Cook Time: 25 minutes