Rustic French Bread
Sink your teeth into the artisan charm of homemade Rustic French Bread, a recipe celebrated for its crusty golden exterior and tender, airy crumb. Made with simple pantry staples—flour, water, yeast, and salt—this classic bread is perfect for beginners while rewarding seasoned bakers with its authentic results. The dough undergoes a slow rise, enhancing flavor and texture, and is baked to perfection with a steam-infused oven, ensuring a crisp, bakery-style crust. Whether shaped into a round boule or a traditional baguette, this versatile loaf pairs beautifully with soups, cheeses, or as the base for a hearty sandwich. Elevate your bread-baking game with this easy yet impressive recipe!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water (around 43°C / 110°F)
- 7 grams Active dry yeast
- 10 grams Salt
- 1 teaspoon Olive oil (optional, for greasing bowl)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Add the salt to the yeast mixture and stir to dissolve. Then gradually incorporate the flour, one cup at a time. Stir with a wooden spoon or silicone spatula until the dough starts to come together.
Transfer the dough to a lightly floured surface. Knead the dough by hand for 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a small amount of flour during kneading, but avoid adding too much to keep the bread light.
Lightly grease a large bowl with olive oil (optional) and place the kneaded dough inside. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for about 2 hours, or until it doubles in size.
After the first rise, punch down the dough to remove any excess air. Shape the dough into a round boule or long baguette shape. Place the shaped dough onto a baking sheet lined with parchment paper or a lightly floured baking surface.
Cover the shaped dough with a damp kitchen towel and let it rise for an additional 30-45 minutes. Meanwhile, preheat your oven to 230°C (450°F). Place a baking dish filled with water on the bottom rack of the oven to create steam for a crisp crust.
Right before baking, use a sharp knife or bread lame to make 2-3 shallow slashes on the surface of the dough. This allows the bread to expand while baking.
Bake the bread in the preheated oven on the middle rack for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 975 mg | 42% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 0.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 142 mg | 3% | |
*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.
