Your Own Crusty French Bread
Create the perfect bakery-style loaf at home with "Your Own Crusty French Bread." This easy-to-follow recipe captures the artisanal magic of rustic French bread, featuring a crisp and golden exterior with a soft, airy interior. Using simple pantry staples like all-purpose flour, active dry yeast, and a touch of sugar, this recipe guides you through key techniques like kneading, proofing, and steam baking to achieve that signature crust. The process is beginner-friendly yet satisfying, with only 3 hours of prep and rise time. Serve it warm with butter, pair it with soups or stews, or use it as the base for your favorite sandwich—this delightful homemade French bread will quickly become a household favorite. Perfect for those looking to master the art of homemade bread!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 350 milliliters Warm water (around 40°C or 105°F)
- 10 grams Salt
- 5 grams Granulated sugar
- 2 tablespoons Cornmeal or flour (for dusting)
Instructions
In a small bowl, dissolve the sugar and yeast into the warm water. Let it sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Slowly pour the yeast mixture into the bowl while mixing with a wooden spoon or your hands until a shaggy dough forms.
Turn the dough out onto a floured surface. Knead for 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour one tablespoon at a time.
Place the kneaded dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.
Punch down the dough and turn it out onto a floured surface. Divide it into two equal portions. Shape each portion into a long baguette or desired loaf shape.
Place the shaped loaves on a baking sheet lined with parchment paper or dusted with cornmeal. Cover loosely with plastic wrap or a towel and let them rise for another 30-45 minutes until slightly puffy.
Preheat your oven to 230°C (450°F). Place an empty baking pan on the bottom rack of the oven to use for creating steam.
Before baking, use a sharp knife or razor blade to make 3-4 diagonal slashes on the top of each loaf. Dust the tops with a little flour if desired.
Place the baking sheet with the loaves in the center rack of the oven. Quickly pour a cup of hot water into the empty pan on the bottom rack and immediately close the oven door to create steam. This helps form a crusty exterior.
Bake for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool on a wire rack for at least 20 minutes before slicing to allow the crust to fully develop.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 402.0 g | 146% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 6.2 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 700 mg | 15% | |
*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.
