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French Bread Recipe

French Bread Recipe
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This easy French Bread Recipe yields a bakery-quality loaf with a crisp golden crust and a soft, airy interior. Perfect for beginners, it uses simple pantry ingredients and clear step-by-step instructions to create authentic French bread reminiscent of a classic Parisian boulangerie.

Ingredients

Scale

Main Ingredients

  • 3 1/2 cups (440g) all-purpose flour, fresh
  • 2 1/4 tsp (1 packet) active dry yeast
  • 1 1/4 cups (300ml) warm water (105°F to 110°F)
  • 1 1/2 tsp salt

Optional Ingredients

  • 1 tsp sugar (optional, to feed yeast and promote crust browning)
  • 1 tbsp olive oil (optional, for richness and crust color)

Instructions

  1. Activate the Yeast: Dissolve the active dry yeast in warm water (105°F to 110°F) with a pinch of sugar if using. Let sit for 5 to 10 minutes until foamy, indicating the yeast is active.
  2. Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil if using. Stir together until the dough begins to come together.
  3. Knead the Dough: Turn the dough onto a floured surface and knead vigorously for 8 to 10 minutes until smooth, elastic, and slightly tacky, developing gluten for structure.
  4. First Rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  5. Shape the Loaf: Punch down the risen dough to release air, then gently shape it into a long oval or baguette form. Place on a parchment-lined baking sheet or loaf pan.
  6. Second Rise: Cover the shaped dough loosely and let it rise until nearly doubled, about 30 to 45 minutes, ensuring a light, airy bread.
  7. Score and Bake: Use a sharp knife or lame to make diagonal cuts atop the dough allowing steam to escape and pattern the crust. Bake at 425°F (220°C) with steam (pan of water on lower rack) for 20 to 30 minutes until golden and crusty.
  8. Cool Completely: Transfer the bread to a wire rack and let cool fully to finish baking inside and set the crust.

Notes

  • Weigh flour for accuracy instead of measuring by volume.
  • Ensure water temperature is between 105°F and 110°F to properly activate yeast without killing it.
  • Add steam in the oven by placing a pan of water to create a crisp crust.
  • Do not rush rise times; proper proofing develops flavor and texture.
  • Use a preheated baking stone for an even crispier crust if available.

Nutrition

Keywords: French bread, homemade bread, crusty bread, baguette, easy bread recipe, beginner bread recipe

Find it online: https://ninagourmet.com/french-bread-recipe/