Country French Bread Recipe

Combine and ferment

In a medium bowl whisk together 1 cup all-purpose flour, 1 cup warm water and 1/4 tsp instant yeast until no dry flour remains. Cover with plastic wrap or a towel and leave at room temperature for 8–12 hours (or overnight) until bubbly and doubled, with a pleasant fermented aroma.

Mix

In the bowl of a stand mixer (or a large mixing bowl) add the poolish, 3 cups bread flour, 1 cup warm water, 1 tsp instant yeast, 1 3/4 tsp salt and 1 tablespoon olive oil (if using). Using the dough hook on low speed, mix until ingredients come together into a shaggy dough, about 2–3 minutes. If mixing by hand, use a sturdy spoon until shaggy.

Autolyse and knead

Let the dough rest for 20 minutes (autolyse). After resting, knead on medium-low speed for 6–8 minutes until the dough is smooth, slightly tacky but not sticky; it should pass the windowpane test (thin translucent film when stretched). If too sticky, add up to 2 tablespoons additional flour, 1 tbsp at a time.

First rise (bulk fermentation)

Lightly oil a clean bowl and transfer the dough to it, turning to coat. Cover and let rise at room temperature (about 70–75°F / 21–24°C) until doubled, about 1 to 1 1/2 hours. For a more complex flavor, ferment 2–3 hours at cooler temperature or refrigerate for 8–12 hours (see notes).

Pre-shape

Turn the dough out onto a lightly floured surface. Gently knock the air out with your fingertips and divide the dough into two equal pieces (for two loaves) or leave whole for one large loaf. Pre-shape each piece into a loose round by folding edges under to create surface tension. Cover with a towel and rest 15–20 minutes.

Final shape

On a lightly floured board, flatten a piece gently into a rectangle about 8 x 6 inches. Fold the top third down to the center, then fold the bottom third up over that, creating a seam; roll gently into an oblong bâtard or long country loaf, sealing the seam by pinching. Repeat with remaining piece. Dust a couche or baking sheet with semolina or cornmeal; place loaves seam-side down. Cover loosely with lightly oiled plastic or a towel and proof until puffy and nearly doubled, about 45–60 minutes depending on room temperature.

Preheat oven and prepare steam

Place a baking stone or heavy sheet pan on the middle rack and an empty metal pan on the bottom rack. Preheat oven to 475°F (245°C) for at least 30 minutes so stone is thoroughly hot. Fill a kettle or measuring cup with boiling water so it is ready to create steam when loaves go in.

Score and load

Carefully transfer a loaf to a floured or parchment-lined peel. Using a sharp lame or serrated knife, make 2–3 diagonal slashes about 1/4–1/2 inch deep across the top of each loaf. Quickly slide the loaf onto the hot baking stone or sheet.

Steam and bake

Immediately pour 1 cup boiling water into the empty metal pan in the oven to create a blast of steam, then close the oven door. Bake at 475°F (245°C) for 12 minutes with steam. After 12 minutes, remove the bottom pan (steam source) and lower oven temperature to 430°F (220°C). Continue baking for another 12–18 minutes until loaves are deep golden brown and sound hollow when tapped on the bottom. Internal temperature should read 200–205°F (93–96°C).

Cool

Transfer loaves to a wire rack and cool at least 1 hour before slicing to allow crumb to set. Cooling also improves flavor and texture.

Serve slices of country French bread with butter, cheese, or as sandwich bread. Store wrapped at room temperature for 2 days or freeze for up to 1 month. For a chewier crust, omit olive oil. For overnight scheduling, refrigerate after mixing and do a slow cold bulk ferment for up to 12 hours; bring dough back to room temperature before shaping.