Pain Blanc
Discover the art of French-inspired breadmaking with this **Pain Blanc** recipe, a classic loaf that’s beautifully soft inside with a golden, crisp crust. Made with just five pantry staples—**all-purpose flour**, **active dry yeast**, and a touch of **salt**, **sugar**, and **lukewarm water**—this recipe is perfect for beginners and seasoned bakers alike. The step-by-step process includes hand-kneading for a smooth and elastic dough, along with two gentle rises to achieve that light, airy crumb. Ideal for sandwiches, toast, or as an irresistible accompaniment to soups and stews, this traditional French white bread is a testament to simplicity and flavor. With its warm, fresh-baked aroma and bakery-style finish, Pain Blanc is a must-try addition to your bread-baking repertoire.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 325 milliliters lukewarm water
- 10 grams salt
- 5 grams sugar
Instructions
In a large mixing bowl, combine the lukewarm water and sugar. Stir until the sugar is dissolved.
Sprinkle the active dry yeast over the water and let it sit for about 5 to 10 minutes, until it becomes frothy.
Add about half of the flour to the yeast mixture and stir with a wooden spoon until combined, forming a thick batter.
Sprinkle the salt over the batter and gradually add the remaining flour, a little at a time, stirring until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead by hand for about 10 minutes until the dough is smooth and elastic.
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 2 hours or until it has doubled in size.
After the dough has risen, gently punch it down to release the gas, and turn it out onto a floured surface.
Shape the dough into a loaf by flattening it into a rectangle and rolling it tightly from one short end to the other.
Place the shaped loaf into a lightly greased loaf pan or onto a baking sheet lined with parchment paper.
Cover the loaf with a kitchen towel and let it rise again for about 30 to 45 minutes, until it doubles in size.
Preheat your oven to 220°C (430°F) during the second rise.
Once the loaf has doubled in size, use a sharp knife to make a few slashes on the top to allow the bread to expand.
Place the bread in the preheated oven and bake for 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.2 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3945 mg | 172% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 677 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.
