Description
This Rustic French Bread recipe delivers a classic, crusty loaf with a soft, airy interior. Using simple ingredients and a Dutch oven baking technique, this bread is perfect for sandwiches, toasting, or enjoying fresh with butter. The slow rise times develop a deep flavor and a wonderful chewy texture, making it a satisfying homemade bread suitable for bakers of all skill levels.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1 tsp sugar
- 1 tsp salt
- 1 1/2 tsp active dry yeast
Wet Ingredients
- 1 1/4 cups water (105 - 115 degrees Fahrenheit)
Instructions
- Activate Yeast: Combine yeast, warm water, and sugar in the bowl of your stand mixer. Let it sit for about 5 minutes until the yeast activates and becomes foamy.
- Form Dough: Add half of the flour and salt to the yeast mixture. Fit your mixer with a dough hook and knead on medium-low speed. Gradually add the remaining flour and continue kneading until the dough just comes together. The dough will be sticky at this point.
- First Rise: Transfer the dough to a lightly floured bowl and cover it with a clean towel. Let it rise for 2 hours until doubled in size.
- Shape Dough: Transfer the risen dough to a generously floured parchment paper or cutting board. Gently shape it into a smooth ball. Sprinkle the top with flour and cover with a large bowl to create a dome. Let it rise again for 30 minutes.
- Preheat Oven and Dutch Oven: Preheat your oven to 425°F (220°C). Place a Dutch oven with its lid inside the oven to preheat for 20 minutes. If you don’t have a Dutch oven, you can use a baking sheet but do not preheat it.
- Score and Bake: Score the top of the bread carefully with a very sharp knife. Using the parchment paper, transfer the dough to the hot Dutch oven. Bake for 30 minutes with the lid on. Then remove the lid and bake an additional 10 minutes until the crust is golden and crisp. If using a baking sheet, bake for about 35 minutes total. The internal temperature of the bread should reach about 210°F.
- Cool and Serve: Remove the bread from the oven and transfer it carefully to a cooling rack. Allow it to cool completely before slicing and serving. Store leftover bread in a storage bag or container at room temperature for up to 3-5 days.
Notes
- Using a Dutch oven helps create steam and a crispy crust, mimicking professional bread ovens.
- Make sure the water temperature is between 105°F and 115°F to properly activate the yeast without killing it.
- Do not add too much flour while kneading; the dough should remain slightly sticky to ensure a light crumb.
- Allowing the dough to rise twice enhances flavor and texture.
- Use a very sharp knife or bread lame to score the dough to prevent tearing and help with oven spring.
- If you don’t have a Dutch oven, a baking sheet works but the crust will be less crispy.
