French Bread Dough
Achieve bakery-fresh perfection in your own kitchen with this classic French bread dough recipe! Crafted with just four simple ingredients — all-purpose flour, active dry yeast, salt, and water — this versatile dough transforms into golden, crusty loaves with an irresistibly soft and airy interior. Perfect for making traditional baguettes or rustic boules, this recipe uses time-honored techniques like kneading for elasticity and steam baking for a crisp, artisan-quality crust. With a preparation time of just two hours, you’ll have warm, homemade French bread ideal for serving alongside soups, salads, or as the base for sandwiches. Whether you’re a seasoned baker or a beginner, this recipe is your go-to guide for creating freshly-baked perfection sure to impress.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Water
- 10 grams Salt
- 7 grams Active dry yeast
Instructions
In a large mixing bowl, combine 500 grams of all-purpose flour and 7 grams of active dry yeast.
Add 325 milliliters of warm water (around 38°C/100°F) to the dry ingredients and mix until a shaggy dough forms.
Sprinkle in 10 grams of salt and begin kneading the dough by hand on a lightly floured surface or in a stand mixer with a dough hook for 8-10 minutes until smooth and elastic.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm environment for about 1 to 1.5 hours or until doubled in size.
Punch down the dough to release air. Turn it out onto a floured surface and divide it into two equal portions if making two loaves.
Shape the dough into your desired form, such as baguettes or boules, and place them on a parchment-lined baking sheet or in a proofing basket.
Cover the shaped dough lightly and let it rise again for 30-45 minutes, or until slightly puffed.
Meanwhile, preheat your oven to 220°C (425°F) and place an empty baking dish or tray on the bottom rack for steam generation.
Before baking, slash the tops of the loaves with a sharp knife or bread lame to allow for expansion.
Place the bread in the oven and quickly pour a cup of hot water into the preheated baking dish or tray to create steam. Close the oven door immediately.
Bake for 20-25 minutes or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.
Cool the bread completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3906 mg | 170% | |
| Total Carbohydrate | 398.5 g | 145% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 1.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 561 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
