Description
Homemade bakery French bread brings the essence of Paris right to kitchen counters. Crisp golden crust and pillowy interior invite passionate bakers to savor authentic French culinary traditions.
Ingredients
Scale
- 1 packet (7 grams / 2 ¼ tsps) active dry yeast
- 4 cups (500 grams) all-purpose flour
- 1 ½ cups (360 ml) warm water
- 1 ½ tsps salt
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) olive oil
- 1 egg
- 1 tbsp (15 ml) water
Instructions
- Yeast Activation: Dissolve yeast in warm water with sugar, allowing the mixture to become foamy and alive for 5-10 minutes, signaling its readiness.
- Dough Foundation: Merge flour and salt in a spacious mixing bowl, crafting a central crater to receive the liquid ingredients with precision.
- Dough Formation: Introduce the activated yeast into the flour basin, gently blending until a cohesive, slightly rough dough emerges, integrating all components seamlessly.
- Kneading Technique: Transfer the dough to a lightly dusted surface, working it vigorously for 8-10 minutes to develop a smooth, springy consistency that springs back when touched.
- First Fermentation: Nestle the dough in a lightly oiled vessel, drape with a moisture-laden cloth, and allow it to rest in a tranquil, warmth-embraced environment until it expands to double its original volume.
- Shaping Artistry: Tenderly deflate the risen dough, molding it into an elongated, elegant loaf on a baking sheet, then score diagonal slashes across the surface to facilitate steam escape and create a classic French bread aesthetic.
- Second Proofing: Grant the shaped loaf additional resting time, permitting it to become airy and voluminous while preheating the oven to a blazing temperature.
- Steam Baking: Position a shallow water pan on the oven’s lower rack to generate moisture, then slide the bread into the heated chamber, baking until it transforms into a golden, crusty masterpiece with a resonant hollow tone when tapped.
- Cooling Ritual: Extract the bread from the oven and transfer to a wire rack, allowing the crust to crisp and the interior to stabilize, completing the French bread’s transformative journey.
Notes
- Check Yeast Freshness: Ensure your yeast is active and not expired by observing a frothy, bubbly reaction during activation.
- Master Kneading Technique: Develop a smooth, elastic dough by applying consistent pressure and stretching motions during the 8-10 minute kneading process.
- Control Rising Environment: Place dough in a warm, draft-free spot like a turned-off oven with a pan of warm water to ensure optimal rising conditions.
- Steam Matters: Create authentic French bread crust by adding a shallow water pan in the oven, which helps develop a crispy, golden exterior and soft interior.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 3
- Calories: 290
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 0 mg