Crusty French Bread Recipe
User Reviews
5
Crusty French Bread Recipe
Description
Crusty French Bread begins by mixing warm water with molasses to add a subtle sweetness and feed the yeast. The dough uses a blend of bread and all-purpose flours, instant yeast, and salt. After mixing and kneading for a few minutes, the dough is left to rise at room temperature for four hours. Periodically punching down and folding the dough prevents over-expansion and encourages gluten development, contributing to the desired crust and texture.
This process yields a soft yet chewy interior balanced with a golden, crisp crust. The recipe emphasizes correct flour measurement by spooning and leveling for consistent results. It’s a traditional style loaf best baked fresh and served as a versatile bread suitable for sandwiches, dipping, or alongside meals.
Ingredients
- 1 3/4 cups water 90˚ to 100˚F, warm
- 1/2 tsp molasses
- 2 1/3 cups bread flour 290 grams, unbleached, measured correctly
- 2 1/2 cups all-purpose flour 315 grams, unbleached, measured correctly
- 1 1/4 tsp instant yeast 1/2 packet, quick rise
- 2 tsp salt I used fine sea salt
- all-purpose flour for dusting
- semolina flour for dusting
Instructions
- In the bowl of a mixer (or by hand), whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.
- In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
- Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
- After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.
- Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500˚F (for safety, don't use glass baking dishes at those high temps).
- Sprinkle the back of a baking sheet generously with fine semolina flour and invert your risen dough over the top of the semolina. Score the top of the dough several times. Slide dough onto preheated baking stone with the help of a spatula if needed and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces). Bake at 500˚F for 10 minutes then reduce temperature to 400˚F and continue baking 30-35 minutes, or until top is golden brown. Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes. Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.
Notes
- Measure flour by fluffing and spooning it into your cup, then level off the top to ensure accurate amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices or one loaf
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbs | 46g | |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 469mg | 20% |
| Potassium | 82mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 10mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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