The Ultimate French Bread
Unleash your inner baker with *The Ultimate French Bread*, a classic recipe that delivers irresistibly golden loaves with a crisp crust and soft, airy crumb. This foolproof recipe combines everyday pantry staples—like all-purpose flour, active dry yeast, and olive oil—with simple techniques for a bakery-quality outcome. Perfect for pairing with soups, sandwiches, or indulging alongside a pat of creamy butter, this bread captures the essence of artisanal French baking. With its hands-on kneading process and the addition of steam for that signature crust, this recipe is a celebration of timeless tradition. Whether shaped into a hearty batard or sleek baguettes, this homemade treasure is guaranteed to elevate any meal. Ready in just over two hours, it’s perfect for both bread-making beginners and seasoned bakers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 300 milliliters Warm water
- 7 grams Active dry yeast
- 5 grams Sugar
- 10 grams Salt
- 15 milliliters Olive oil
Instructions
In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Pour in the frothy yeast mixture and olive oil.
Mix the ingredients until a shaggy dough forms. Transfer the dough to a floured surface and knead for about 8-10 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl and cover with a clean kitchen towel. Allow it to rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Punch down the dough to release the air and turn it out onto a floured surface. Shape it into a long loaf (batard) or two smaller baguettes as desired.
Place the shaped dough onto a lightly greased or parchment-lined baking sheet. Cover and let it rise again for 30 minutes.
Heat your oven to 220°C (425°F). For a crisp crust, place a shallow pan of water on the bottom rack of the oven to create steam.
Before baking, make diagonal slashes on the top of the loaf with a sharp knife or razor. This will help control the expansion while baking.
Bake the bread for 20-25 minutes, or until it has a golden crust and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15 minutes before slicing and serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 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 | 23.6 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.
