Description
Crusty French Bread emerges as a golden masterpiece of bakery magic, promising comfort with each slice. Crisp exterior and pillowy interior invite hungry souls to savor authentic French culinary traditions you’ll cherish.
Ingredients
Scale
Bread Ingredients:
- 5 to 6 cups all-purpose flour
- 2 cups warm water (110°F/45°C)
Leavening and Sweetening Agents:
- 2 tablespoons active dry yeast
- 2 tablespoons granulated sugar
Seasoning and Binding Ingredients:
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1 egg (optional, for egg wash)
Instructions
- Unleash the yeast’s potential by blending warm water, yeast, and sugar in a spacious mixing vessel. Observe the mixture transform into a frothy landscape within 5 minutes, signaling the yeast’s awakening.
- Introduce salt and olive oil to the activated yeast concoction. Methodically fold in flour, integrating each cup thoroughly until a malleable, slightly tacky dough emerges.
- Migrate the dough onto a dusted work surface. Massage and manipulate the mixture for 5-7 minutes, cultivating a silky, responsive texture. Cautiously sprinkle additional flour if excessive stickiness persists.
- Nestle the kneaded dough into a lightly lubricated bowl, ensuring complete surface coverage. Drape with a pristine cloth or transparent film. Permit the dough to swell and expand in a tranquil, draft-free sanctuary for approximately one hour.
- Delicately deflate the risen dough, expelling trapped air. Partition into two symmetric portions. On a floured terrain, stretch each segment into a rectangular canvas. Commence rolling from the elongated edge, crafting tight cylindrical forms. Meticulously seal seams and extremities.
- Position the sculpted loaves seam-side downward on a parchment-lined baking surface. Cloak with a kitchen textile. Allow a secondary rise for half an hour, witnessing their volumetric transformation.
- Ignite the oven to 375F (190C). Optional: Whisk an egg with water, creating a luminous glaze. Tenderly brush this mixture across loaf surfaces to achieve a radiant, amber exterior.
- Wielding a razor-sharp implement, carve three diagonal incisions atop each loaf. Slide the baking sheet into the heated chamber. Bake 20-25 minutes until a golden-brown complexion develops and tapping yields a hollow resonance.
- Extract the baked treasures, transferring them to a cooling grid. Exercise patience, allowing complete thermal equilibration before slicing to preserve the bread’s architectural integrity.
Notes
- Ensure water temperature is between 105-110°F to activate yeast perfectly without killing it.
- Use bread flour for extra protein content, creating a chewier and more structured French bread texture.
- When kneading, stretch and fold technique helps develop gluten networks, resulting in a softer, more elastic crumb.
- For gluten-free adaptation, replace wheat flour with a high-quality gluten-free bread flour blend and add xanthan gum for structural support.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2
- Calories: 240
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 0 mg