French Bread Recipe

Origin: France      Period: Traditional

This is a classic recipe for a basic French bread. This is based on this site's recipe for a Basic White Bread; the base recipe on which almost all other white bread variants are based.

Ingredients

60ml warm water (40.5°C for dry yeast)
280ml warm water (cool to 35–40.5°C)
15g yeast (active dry)
2 tbsps salt
2 tbsps white sugar
1.4kg plain flour

French Bread Preparation:

Method:

Add the water to a bowl then stir-in the yeast until dissolved. Now add the second batch of warm water then the salt and sugar. Stir to thoroughly mix the ingredients then begin adding the flour 200g at a time. Add 4 batches of flour and beat until the dough is smooth and elastic (you may need several goes at this, if you become tired). Finally mix-in the remaining flour a little at a time until you have a stiff dough.

Sprinkle about 100g flour on a board trip the dough onto this and dust its surface with flour. With well-floured hands fold the dough towards you with your fingers. Then push firmly away with the heel of your hands. Add more flour to board as it kneads into the dough, until the dough no longer sticks. The kneading process is complete when you have a non-sticking dough that's smooth and sitting (ie holds its shape). Transfer this dough to a well-greased bowl and lightly grease the top. Cover the bowl and set aside in a warm place to raise. Allow the dough to raise until it almost doubles in size (about 90 minutes). Test the dough by inserting two fingers into the risen dough (about 0.8cm deep). If the indentation remains, the dough is ready to shape.

Knock the dough back and squeeze out any large air bubbles with your hands before shaping into a smooth ball. Grasp the centre of the dough ball and squeeze so that you divide the dough into two equal portions. Form each loaf by squeezing the dough to press out any air bubbles, then shape into smooth ovals. Using your hands roll the ovals into oblong loaves (the classic French bread shape).

Place the shaped loaves on lightly-greased baking sheets. Cover and set aside in a warm place to raise until almost doubled in size. Brush the tops with water and, using a sharp knife, make diagonal slashes in the tops of both loaves. Transfer to an oven pre-heated to 200°C (where a shalow pan of hot water has been placed in the bottom) and bake until the bread is crusty and nicely browned (about 45 minutes). Remove from the oven onto wire racks and allow to cool. Eat whilst still warm.

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