Easy French Bread
Make bakery-style French bread at home with this beginner-friendly recipe. Perfectly golden on the outside, soft and fluffy inside. No special tools needed for this homemade French bread.
Servings: 2 (¾-pound) loaves
Calories: 97kcal
Equipment
- mixing bowl or stand mixer bowl
- stirring utensil or stand mixer
- baking sheet or loaf pan or baguette pan
- parchment paper
- bread lame or razor blade to score the dough
- cooling rack optional
- instant-read thermometer optional
- digital scale optional
- dough whisk optional
- bowl scraper optional
Ingredients
Yields about 1 ½ pounds dough (780 g)
- 1 ⅓ cup Water (315 g) see instructions for temperature
- 1 (¼-ounce packet) Quick Rise Instant Yeast or 2 ¼ teaspoon Active Dry Yeast
- 1 ½ teaspoon Sea Salt
- 3 ½ cups Unbleached All Purpose Flour (440g) Reserve ½ cup of this (about 60g) to assist mixing
Instructions
- Prep the yeast water: Heat the water per package instructions: 110°F for active dry yeast or 130°F for instant yeast.Stir together YEAST and WARM WATER in a large mixing bowl. Rest for 5 minutes until yeast is foamy and activated (skip if using instant yeast).
- Mix the Dough: Add 3 cups of the FLOUR and SALT to the yeast mixture. Use any utensil to stir the ingredients until a shaggy dough forms.
- Knead the dough: Knead dough by hand (or at low speed in a stand mixer) for about 5 minutes until the dough is stretchy and smooth. Add small amounts of reserved flour to prevent the dough sticking to your hands or table surface.
- Shape and Proof the Dough: On a lightly floured surface, shape the dough into a round, tucking the sides under to form a seam at the bottom. Place the dough in an oiled bowl, seam side down. Cover and let it rise in a warm spot for 45 minutes until it doubles in size.Tip: You can proof the dough in an Instant Pot with the 'yogurt' setting.
- Deflate the Dough: Punch down the dough to remove air bubbles.
- Optional 2nd Proofing: For added texture and flavor, you can proof the dough a second time for another 45 minutes, though this step is optional.
- Shape Loaves: Turn the dough onto a lightly floured surface, press to release air pockets, and divide it into 2 or 3 equal portions.Shape each piece into your desired form (baguette, loaf, or round). Tighten the dough as you shape it.
- Preheat Oven and Prepare for Final Proof: Preheat your oven to 450°F. Transfer the shaped dough to a parchment-lined baking sheet or loaf pan. Cover and let it rest for 30 minutes.If desired, spritz the dough with water and sprinkle seeds like sesame or poppy seeds on top.
- Score and Bake: Score the dough with a razor or bread lame, making ¼-inch slits across each loaf. Bake for 20-25 minutes, rotating halfway for even browning. The bread is ready when golden brown and the internal temperature reaches 190–200°F.
- Cool down: Let the bread rest on a cooling rack for 5 minutes. Then, remove from the pan and cool completely before slicing to retain moisture.
- Storage: Store the cooled bread in a plastic bag or airtight container for up to 2 days at room temperature or 5 days in the refrigerator.
Notes
Instant yeast note: The packages are usually labeled as quick rise, rapid rise, and fast-rising. They are all the same product.
Don't use iodized salt: Use sea salt, kosher salt, or non-iodized salt for this recipe because iodized table salt can affect yeast fermentation and flavor.
Nutrition
Serving: 12 oz. slice | Calories: 97kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 147mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg