French bread
5 servings
60 minutes
French bread is a true embodiment of tradition and flavor, rooted in the unique culture of French baking art. Its airy and soft crumb encased in a crispy golden crust creates an unmatched contrast of textures. The secret to its delightful taste lies in simple yet carefully selected ingredients: wheat flour, water, salt, and fresh yeast. The preparation process requires patience—a long rise of the dough and proper baking in a humid atmosphere ensure its characteristic aroma and structure. This bread pairs perfectly with cheeses, wine, and butter, turning any dinner into a gastronomic journey through France. An indispensable element of a classic French breakfast—a slice of this bread with jam and coffee—creates comfort and awakens the most pleasant taste memories.
1
Mix salt with flour and yeast. Pour half of the flour into a large bowl, then add half of the water, and in the same order, add the remaining flour and water. Crumble the yeast with your hands and knead the dough. If necessary, add more flour or water to achieve the right consistency.
- Wheat flour: 1 kg
- Water: 625 ml
- Salt: 16 g
- Fresh yeast: 40 g
- Wheat flour: 1 kg
- Water: 625 ml
2
Cover the bowl with dough with plastic wrap and let it rise (to double its size) in a warm place. I also wrap the bowl with a towel and place it on a heating pad, but even without the heating pad, the dough will double in an hour.
3
When the dough has risen, take it out of the bowl and knead it well again to remove any air bubbles. Shape the dough into a ball (by moving from the outside in, you stretch the dough from the top of the ball so that the uneven ends are at the bottom, in your palm).
4
Line a baking tray with parchment paper, sprinkle with flour, place the shaped dough ball, and let it rise for about another hour.
- Wheat flour: 1 kg
5
When the dough has risen for the second time, make a few cuts with a knife and place it in the oven (250 degrees) for 35-40 minutes until the crust turns golden-brown. It is important to set the oven to simple heating mode (without a fan) and place a container of water at the bottom of the oven to keep the air moist.
- Water: 625 ml
6
When the bread is ready, take it out of the oven, place it on a rack, and let it cool for about 3 hours, after which the bread is ready to eat.