Homemade French Bread (Print Version)
# Ingredients:
→ Dough Needs
01 -
About 105°F warm water, 2 cups
02 -
1 tsp olive oil
03 -
2 ½ tsp fine sea salt or table salt
04 -
Granulated sugar, 2 ½ tsp
05 -
1 packet (1 Tablespoon) active dry yeast
06 -
All-purpose or bread flour, 5 cups (650 g), plus some extra for dusting
→ Final Add-ons
07 -
Optional: Melted butter (salted)
# Instructions:
01 -
Combine yeast, sugar, and warm water in a small dish. Leave it for a few minutes (about 5) until it foams up—that's proof your yeast is alive.
02 -
In a large bowl (or stand mixer with the paddle attached), blend 2 cups of your flour with the salt. Pour in the activated yeast mixture and stir until combined. Gradually add 1/2 cup of flour at a time, mixing on medium-low speed if using a mixer. Stop once the dough is smooth and just slightly tacky. You may need slightly more or less than 5 cups of flour, depending on your kitchen's humidity.
03 -
Coat the dough ball lightly in olive oil so it doesn't dry out. Cover your bowl with a clean kitchen towel and set it aside somewhere warm. Let it sit for 15-30 minutes, or up to an hour if you’ve got time—the longer the rest, the happier the dough!
04 -
Dust a sturdy surface with some flour, then tip your dough out onto it. Use a knife or bench scraper to divide the dough in half. Take one piece and roll it out into a rectangle, about 15 inches long. Then, starting at a long side, roll it tightly into a log shape. Pinch the seams along the edge and tuck the ends under. Repeat with the other half, then place both loaves seam-side down on a baking tray.
05 -
Grab a sharp knife and make three slashes diagonally across each loaf's top—this helps the bread puff and look great while baking. Cover both with a clean towel again and leave for 30-60 more minutes. If there’s time, let them rise closer to an hour.
06 -
Set your oven to preheat at 400°F and get your baking tray ready with a liner (parchment paper or a silicone mat works). Bake the bread for 17-23 minutes until it turns beautifully golden on top. Want to check doneness? Tap the top—it should sound hollow. If the crust starts browning too fast, tent with foil and drop oven temp to 375°F to finish baking.
07 -
For some rich flavor, brush your fresh-from-the-oven loaves with melted butter. Slice, dig in, and enjoy the warm, comforting taste of homemade bread.
# Notes:
01 -
Want a crusty and shiny finish? Use a whisked egg white with a little water to brush over the loaves just before baking. For a crunchy crust, toss a handful of ice cubes into your hot oven to create steam—bread loves it!
02 -
To keep the bread’s texture right, store in a plain brown bag on your countertop after it cools.
03 -
Freeze leftovers after cooling completely. Wrap in an airtight storage bag (best to freeze unsliced) and use within three months. To refresh, thaw at room temp overnight, then warm in a 300°F oven for about 5 minutes.