The secret to this incredible French bread taste lies in the carefully selected ingredients and the method of preparation. This loaf takes a bit more time to make compared to other recipes, but trust me, it’s well worth the effort.
To start, you will need flour, yeast, salt, and water. The combination of these simple ingredients creates a harmonious blend of flavors and textures that will leave you craving for more. The yeast acts as a leavening agent, causing the dough to rise and creating a light, airy texture.
When it comes to the method of preparation, it’s all about patience and letting the dough do its magic. After mixing the ingredients, you will need to knead the dough until it becomes smooth and elastic. This process helps develop the gluten in the flour, resulting in a chewy yet tender texture.
Once the dough is kneaded, it’s time to give it time to rise. Place it in a warm spot and let nature take its course. The warmth will activate the yeast, causing the dough to expand and rise. This is where the real magic happens as the dough transforms into a beautiful, golden loaf.
Finally, it’s time to bake the loaf. Preheat the oven and carefully transfer the risen dough onto a baking sheet or into a loaf pan. The high heat of the oven will create a crusty exterior, while the inside remains soft and fluffy. The wonderful aroma that fills your kitchen as the loaf bakes is simply irresistible.
Once the loaf is baked to perfection, allow it to cool for a while before slicing into it. This will ensure that the flavors have fully developed and the texture is at its best. Whether you enjoy it plain, with a smear of butter, or as a base for your favorite sandwiches, this loaf is sure to delight your taste buds.
So, gather your ingredients, set aside some time, and get ready to experience the sheer pleasure of homemade bread. You won’t be disappointed with the results. Happy baking!
Here are some additional tips for making French bread:
- Use good quality flour: The key to a delicious French bread lies in using high-quality flour. Opt for bread flour or all-purpose flour with a high protein content, as it will give the bread structure and a chewy texture.
- Sourdough starter: Traditional French bread often incorporates a sourdough starter, which adds depth of flavor and enhances the bread’s texture. Consider making your own sourdough starter or using a pre-made one for an authentic touch.
- Autolyse: Autolyse is a technique used in bread baking where you mix the flour and water and let it rest before adding the yeast. It helps to develop gluten and improve the overall texture of the bread. Allow the dough to autolyse for about 20-30 minutes.
- Proper kneading: Kneading is essential for developing gluten, which gives French bread its characteristic chewiness and structure. Knead the dough until it becomes smooth and elastic. You can use the windowpane test to check if the gluten has developed properly.
- Slow rise: To enhance the flavor and texture of the bread, consider using a slow rise method. After kneading, let the dough rise in a cool place or in the refrigerator overnight. This longer fermentation time develops complex flavors.
- Steam in the oven: Achieving a crispy crust in French bread is all about creating steam in the oven during the baking process. Spray water into a preheated oven or place a pan filled with water in the oven to create steam. This will give the bread its signature crust.
- Proper scoring: Before baking, score the surface of the dough with a sharp knife or a razor blade. This allows the bread to expand during baking without cracking or splitting unevenly.
Remember, making French bread requires practice and patience. Don’t be discouraged if your first attempt doesn’t turn out perfect. With time and experience, you will master the art of baking delicious homemade French bread. Enjoy!
French Bread Recipe:
Ingredients:
1/4 C. Warm Water (105°F-115°F)
1 Packet of Yeast (2 1/4 Tsp.)
1 Tsp. + 1 Tbsp Sugar
1 Tsp. Salt
1 C. + 2 Tbsp Warm Water
4 C. Flour
Butter – (Spreading onto the bread before baking)
Method:
Combine 1/4 C Water with 2 1/4 Tsp yeast and 1 Tsp sugar. Mix until all the sugar and yeast is dissolved into the water.
Allow 5 minutes to stand. Yeast will start to bubble and get foamy.
Pour into stand mixer with the dough hook attachment. Add in 1 Tbsp sugar, 1 Tsp salt, 1 C + 2 Tbsp warm water.
Mix for a few seconds to combine everything. Add in flour and knead for 5 minutes, until dough is smooth
Cut dough in half on a lightly floured surface, shape dough into balls and roll into logs from here. The longer the loaf the more “french bread” style you will get, for less crust don’t make the dough to long.
Cover with a tea towel and let rise for 15 to 20 minutes. Until they have doubled in size.
Cut slits into bread loafs and spread a thin layer of butter over the loafs, the more you time you spend spreading the butter the further it will go.
Preheat oven to 300°F. Boil water in a shallow pan that can go into your oven. Place the shallow pan full of water on the rack below the loafs, once the loafs go into the oven. TURN OVEN OFF. Allow to rise until they have doubled in size again, about 20 minutes.
Once doubled in size, remove the pan of water. Turn oven on to 425°F. Do not remove the bread. Bake for 10 minutes (this includes preheat time)
After 10 minutes turn down to 350°F and bake for an additional 6-8 minutes
Printable Recipe
French Bread
Ingredients
Method
- Combine 1/4 C Water with 2 1/4 Tsp yeast and 1 Tsp sugar. Mix until all the sugar and yeast is dissolved into the water.
- Allow 5 minutes to stand. Yeast will start to bubble and get foamy.
- Pour into stand mixer with the dough hook attachment. Add in 1 Tbsp sugar, 1 Tsp salt, 1 C + 2 Tbsp warm water.
- Mix for a few seconds to combine everything. Add in flour and knead for 5 minutes, until dough is smooth
- Cut dough in half on a lightly floured surface, shape dough into balls and roll into logs from here. The longer the loaf the more “french bread” style you will get, for less crust don’t make the dough to long.
- Cover with a tea towel and let rise for 15 to 20 minutes. Until they have doubled in size.
- Cut slits into bread loafs and spread a thin layer of butter over the loafs, the more you time you spend spreading the butter the further it will go.
- Preheat oven to 300°F. Boil water in a shallow pan that can go into your oven. Place the shallow pan full of water on the rack below the loafs, once the loafs go into the oven. TURN OVEN OFF. Allow to rise until they have doubled in size again, about 20 minutes.
- Once doubled in size, remove the pan of water. Turn oven on to 425°F. Do not remove the bread. Bake for 10 minutes (this includes preheat time)
- After 10 minutes turn down to 350°F and bake for an additional 6-8 minutes
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