American-Style French Bread Recipe
Created by brian on
Makes 2 loaves -- I recommend using a baguette pan.
Ingredients
- 7 g active dry yeast
- 2 ½ cups (590 ml) warm water (about 45°C)
- 1 tbsp (12 g) sugar
- 1 tbsp (18 g) salt
- 1 tbsp (15 ml) olive oil
- 750–820 g all-purpose flour (start with 750g and add more as needed)
- 1 egg white
Instructions
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Activate the Yeast - In a large bowl, dissolve 7 g yeast and 12 g sugar in 590 ml warm water (around 45°C). Let stand for 5–10 minutes until foamy.
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Make the Dough - Stir in 18 g salt, 15 ml oil, and about 375 g flour. Mix until smooth. Gradually add the remaining flour until a soft, slightly tacky dough forms.
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Knead - Turn the dough onto a floured surface and knead for 8–10 minutes, until smooth and elastic.
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First Rise - Place dough in a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.
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Shape the Loaves - Punch down the dough and divide it in half. Shape each half into a 30–35 cm log. Place seam-side down on a parchment-lined baking sheet. Taper the ends slightly.
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Second Rise - Cover loosely and let rise for 30–40 minutes, or until puffy.
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Preheat oven to 375°F (190°C).
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Glaze and Score - Brush egg white over the loaves (optional). Use a sharp knife to make 3–4 diagonal slashes across each loaf.
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Bake - Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
- Tip: For a crispier crust, place a shallow pan of hot water on the bottom rack while baking.
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Cool - Let loaves cool on a wire rack before slicing.
Notes
- To freeze: Wrap cooled loaves tightly in foil or plastic wrap and freeze for up to 2 months.
- For a softer crust, skip the egg wash and the steam pan.
- Can be made into smaller rolls or braided loaves.