Fresh Baked French Bread Recipe

Time3h

Serves8

Make Fresh Baked French Bread Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Combine dry ingredients
In a large mixing bowl, whisk together 4.5 cups bread flour, 2 tsp instant yeast, 1 tsp granulated sugar, and 2 tsp salt until evenly distributed.
2
Add liquids
Make a well in the dry ingredients and pour in 1.75 cups warm water (105–115°F / 40–46°C) and 2 tbsp olive oil or melted butter. Stir with a wooden spoon or dough hook until a shaggy dough forms.
3
Knead the dough
Turn the dough onto a lightly floured surface (use up to 1/4 cup all-purpose flour as needed) and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead with the dough hook on medium speed 6–8 minutes.
4
First rise
Lightly oil a clean bowl, place the dough inside, and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1 1/2 hours.

5
Degas and divide
Gently punch down the risen dough to release large air bubbles. Turn it out onto a lightly floured surface and divide into two equal pieces (for two standard baguettes) or three for smaller loaves.
6
Pre-shape
Lightly flatten one piece into a rectangle about 8 inches long. Fold the top third down to the center and the bottom third up, sealing the seam with the heel of your hand. Rotate and roll gently to form a rough log. Repeat with remaining pieces. Let rest seam-side down for 10–15 minutes, covered with a towel.
7
Final shaping
Working one piece at a time, flatten gently and roll from center outwards to form a long, tapered loaf (about 14–16 inches long for classic loaves). Tuck ends under slightly and seal seams. Place shaped loaves seam-side down on a parchment-lined or cornmeal-dusted baking sheet or a floured couche spaced well apart.
8
Final proof
Cover loaves loosely with lightly oiled plastic wrap or a damp towel and let them proof at room temperature until puffy and nearly doubled, 45–60 minutes. Preheat the oven to 450°F (230°C) during the last 20 minutes of proofing. If using a baking stone, place it in the oven while preheating and also place a shallow metal pan on the bottom rack for steam.

9
Score the loaves
Just before baking, uncover the loaves. Lightly flour the tops or dust with semolina/cornmeal if desired. Using a very sharp lame or razor blade held at a 30–45° angle, make 3–5 diagonal slashes about 1/4–1/2 inch deep along each loaf.
10
Create steam
If you have the shallow pan in the oven, pour 1 cup of hot water into it immediately after placing the loaves in the oven to create steam. Alternatively, spray the oven walls with water using a spray bottle right after closing the door (be cautious). Steam in the first 8–10 minutes helps develop a crisp, shiny crust.
11
Bake
Place the baking sheet or slide the parchment onto the preheated baking stone. Bake at 450°F (230°C) for 20–25 minutes, rotating once halfway through, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. Internal temperature should read about 200–210°F (93–99°C) with an instant-read thermometer.
12
Finish and cool
Brush the loaves with 2 tbsp of water or egg wash immediately after removing from the oven for added gloss (water gives a more rustic matte sheen; egg wash gives shine). Transfer to a wire rack and cool at least 30 minutes before slicing to allow the crumb to set.