Best French Bread Recipe
American-style French bread with a golden crust and soft crumb, using a 24-hour cold ferment and a secret bakery boost for better browning.
Equipment
- Stand mixer with dough hook
- Small bowl
- Medium bowl
- Bowl scraper or stiff silicone spatula
- Sheet Pan
- Parchment Paper
- Plastic wrap
- Razor, bread lame, or very sharp knife
- Wire rack
- Serrated Knife
- Instant-read thermometer
Ingredients
- 1 3/4 cups water warmed to 100°F-110°F
- 2 1/2 teaspoons instant yeast 1 packet (mine is rapid rise)
- 4 1/2 cups all-purpose flour or bread flour
- 2 1/2 teaspoons kosher salt or half the amount of table salt
- 1/4 cup unsalted butter cubed
Instructions
Mixing & Kneading
- In a small bowl, stir the warm water and instant yeast together until it looks evenly cloudy. Let it sit while you measure everything else, but keep it under 10 minutes.
- Add the flour and salt to a stand mixer bowl fitted with the dough hook, then pour in the yeast mixture. Mix on low just until no dry flour remains and the dough looks fully hydrated, about 1 minute.
- Increase to medium speed and knead 4 to 5 minutes, until the dough is soft, strong, and elastic and you can stretch a rough window pane.
- Add the cubed butter and reduce speed to low, then mix until every piece disappears into the dough and it looks cohesive again.
First Rise (Bulk Fermentation)
- Scrape the dough into a lightly oiled medium bowl, turn once to coat, and cover with plastic wrap. Proof at room temperature for 45 to 60 minutes, until doubled and lightly puffy.
Divide & Preshape
- Turn the dough onto a very lightly dusted surface and divide into two equal pieces (about 485g each if you want to be precise).
- Preshape each piece into a boule: flip it over and fold all four sides toward the center, then flip seam-side down. Cup your hands and gently pull the dough toward you, rotate a quarter turn, and repeat until it stands as a tidy round.
- Cover both rounds with plastic wrap and bench rest 15 to 20 minutes so the dough relaxes.
Shape the Bâtard
- Flip one round seam-side up. Lift the edge farthest from you, give it a small shake to stretch, and fold it down to the center. Rotate 180 degrees and repeat with the other side to create a tighter, layered center seam.
- Shape into a bâtard: form a log, taper and seal both ends so they are pointed and the center stays fuller. Do 2 sets of thumb folds, wrapping the dough around your left thumb and sealing with the heel of your right hand from right to left; repeat once more to fully close and tighten the tapered log.
Final Proof & Scoring
- Line a sheet pan with parchment and set the loaves seam-side down on the diagonal at opposite ends of the pan. Cover loosely with plastic wrap and proof in a warm spot for 30 to 45 minutes, until doubled and light and airy to the touch.
- While the loaves proof, preheat the oven to 375°F conventional (no fan).
- Right before baking, remove the plastic wrap and score each loaf with a razor, bread lame, or very sharp knife. Make 3 diagonal slashes where the ends overlap, spaced about 1 inch apart; cut perpendicularly into the dough and aim for 1/2 inch deep.
Baking
- Bake for 28 to 30 minutes, until deeply golden and the internal temperature reaches 205°F. Move the loaves to a wire rack and cool at least 15 minutes before slicing.
Notes
Use water in the 100°F-110°F range and avoid bench flour for best oven spring. Cool at least 15 minutes before slicing.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 220kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 3.5gCholesterol: 15mgSodium: 320mgPotassium: 70mgFiber: 1.2gSugar: 0.6gVitamin A: 150IUCalcium: 15mgIron: 2mg
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