French Hearth Bread
Perfectly crusty on the outside with a soft and airy interior, French Hearth Bread brings the rustic charm of an artisan bakery straight to your kitchen. This classic recipe combines simple pantry staples—bread flour, yeast, water, and a hint of sea salt—to create a loaf that’s as versatile as it is delicious. With just a bit of kneading and a rise time that rewards your patience, this bread achieves its signature texture and flavor. A steamy oven ensures a beautifully golden crust, ideal for soup pairings, sandwiches, or a drizzle of olive oil. Whether you’re an experienced baker or new to bread-making, this recipe is your go-to guide for authentic French-style baking at home.
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Recipe Information
Ingredients
- 500 grams bread flour
- 350 milliliters lukewarm water
- 7 grams active dry yeast
- 10 grams fine sea salt
- 5 grams granulated sugar
- 1 tablespoon olive oil (optional, for greasing)
Instructions
In a small bowl, combine 100 milliliters of lukewarm water, the sugar, and the active dry yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes foamy.
In a large mixing bowl, combine the bread flour and sea salt. Make a well in the center, and pour in the yeast mixture and the remaining 250 milliliters of lukewarm water.
Stir the mixture with a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough to a clean, lightly floured surface. Knead for about 8–10 minutes until the dough is smooth, elastic, and slightly tacky.
Place the dough in a large, lightly oiled bowl. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm spot for 1.5–2 hours, or until it doubles in size.
Punch down the dough and transfer it back to the floured surface. Shape it into a round or oval loaf. Place the shaped dough onto a parchment-lined baking sheet or a floured baking peel if using a baking stone.
Cover loosely with a kitchen towel and let the dough rise again for 30–45 minutes, until it puffs up slightly.
Preheat your oven to 240°C (465°F). If using a baking stone, place it in the oven while preheating. Add a shallow pan of water to the bottom of the oven to create steam, which helps form a crisp crust.
Using a sharp knife or bread lame, score the top of the dough with a few diagonal slashes to allow it to expand during baking.
Bake the bread for 30–35 minutes, or until it develops a deep golden crust and sounds hollow when tapped on the bottom.
Cool the bread on a wire rack for at least 1 hour before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3894 mg | 169% | |
| Total Carbohydrate | 387.7 g | 141% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 6.5 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 641 mg | 14% | |
*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.
