Traditional Real Deal French Bread
Embrace the art of French baking with this Traditional Real Deal French Bread recipe, a beautifully authentic take on the beloved baguette. Crafted from just four simple ingredients—all-purpose flour, water, active dry yeast, and salt—this recipe captures the essence of classic French bread, boasting a crisp, golden crust and a soft, airy interior. With an extended rise time to develop rich flavor and the addition of steam during baking for that quintessential crackly exterior, this homemade bread is perfect for dipping, spreading, or savoring on its own. Whether you're a seasoned baker or a curious novice, this step-by-step guide will walk you through creating bakery-worthy French loaves right in your own kitchen.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Water, lukewarm (about 100°F or 38°C)
- 7 grams Active dry yeast
- 10 grams Salt
Instructions
In a large mixing bowl, combine the lukewarm water and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.
Gradually add the all-purpose flour and salt to the yeast mixture. Begin mixing with a wooden spoon or your hand until a shaggy dough forms.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it's smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1.5 to 2 hours, or until it has doubled in size.
Punch down the dough to release air. Divide it into two equal portions and shape each portion into a baguette (long, narrow shape with tapered ends).
Place the shaped baguettes on a parchment-lined baking sheet or in a baguette pan. Cover them with a kitchen towel and let them rise for 45-60 minutes, or until doubled in size.
Preheat your oven to 450°F (230°C). Place an oven-safe dish of water on the bottom rack of the oven to create steam, which helps build a crusty exterior.
Using a sharp knife or a razor blade, make 3-4 diagonal slashes across the top of each baguette. This allows the bread to expand as it bakes.
Place the baking sheet in the oven and bake the baguettes for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Remove the baguettes from the oven and let them cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1841 | ||
|---|---|---|---|
% 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 | 384.3 g | 140% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 1.1 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.
