Description
Delectable soft fluffy French bread celebrates rustic bakery traditions from France. Crisp exterior and tender crumb invite home bakers to craft authentic European bread with simple ingredients and passionate technique.
Ingredients
Scale
- 2 cups warm water (110°F/45°C)
- 2 tbsps active dry yeast
- 2 tbsps granulated sugar
- 5 to 6 cups all-purpose flour
- 1 tbsp salt
- 2 tbsps olive oil
- 1 egg (optional, for egg wash)
Instructions
- Yeast Activation: Blend warm water, yeast, and sugar in a large mixing bowl. Watch the mixture become frothy within 5 minutes, indicating live yeast.
- Dough Formation: Incorporate salt and olive oil into the activated yeast mixture. Gradually fold in flour, creating a smooth, slightly tacky dough that pulls away from bowl edges.
- Kneading Process: Transfer dough to a floured surface. Knead vigorously for 6-8 minutes, developing elasticity and smoothness. Add minimal flour if dough remains excessively sticky.
- First Fermentation: Place dough in a lightly oiled bowl, turning to coat entirely. Cover with plastic wrap or damp cloth. Allow to rise in a warm, draft-free area for 60-90 minutes until doubled in volume.
- Shaping Loaves: Punch down risen dough and divide into two equal portions. Roll each piece into a rectangular shape, then tightly roll from the long edge, creating compact cylindrical loaves. Pinch seams and ends to seal.
- Second Proofing: Position loaves seam-side down on a parchment-lined baking sheet. Cover with a kitchen towel and let rise for 30-45 minutes until visibly puffy.
- Preparation for Baking: Preheat oven to 375F (190C). Optional egg wash can be applied for enhanced golden sheen. Make three diagonal slashes across each loaf’s surface using a sharp knife.
- Baking Stage: Slide baking sheet into preheated oven. Bake for 20-25 minutes until loaves achieve a rich golden-brown color and produce a hollow sound when tapped on the bottom.
- Cooling and Serving: Remove bread from oven and transfer to a wire rack. Allow complete cooling before slicing to maintain internal structure and optimal texture.
Notes
- Activate Yeast Precisely: Ensure water temperature is between 100-110°F (37-43°C) for optimal yeast activation without killing the microorganisms.
- Knead with Confidence: Develop gluten structure by kneading thoroughly, creating a smooth, elastic dough that springs back when gently pressed.
- Control Humidity During Rising: Place dough in a warm, draft-free area with slight moisture to prevent surface drying and promote even rising.
- Glaze for Gorgeous Finish: Egg wash creates a beautiful golden-brown crust and adds a professional bakery-like sheen to the bread’s exterior.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 300
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg