Traditional Real Deal French Bread Recipes

EASY HOMEMADE FRENCH BREAD

Steps:

• Add the water, yeast and sugar to the bowl of your stand mixer (or to a large mixing bowl if you're making the bread by hand). Mix together with a fork and let sit for about 5 minutes.
• Once the yeast mixture is bubbly, add 5 1/2 cups of the flour and the salt (be sure the salt doesn't touch the yeast mixture directly - mix it in with the flour first).
• Mix on low speed (if using a stand mixer) until the dough comes together, adding the last half cup of flour as the mixer begins to knead the dough. Let the mixer knead the dough for about 3-4 minutes on low speed.
• If making by hand, knead the dough for about 6-7 minutes on a lightly floured surface.
• Let the ball of dough rest in the bowl to rise for about 1 1/2 hours, and cover the bowl with some plastic wrap or a clean kitchen towel.
• After 1 1/2 hours punch the dough down and scrape the dough out onto a lightly floured surface (flour your hands as well). Let the ball of dough sit, covered, for about 5-10 minutes before shaping.
• To shape the dough, divide the dough in half (this recipe makes two loaves). Roll the first half out into a rectangle about 16 inches by 18 or 20 inches. Roll the dough up tightly into a long snake-shaped loaf, making sure you roll tightly enough that there are no large gaps of air between the pieces of dough.
• Pinch the ends together tightly to seal them and flip the loaf over, placing it on a baking sheet lined with parchment paper or a silicone baking mat.
• Repeat these steps for the second loaf to shape it as well.
• Score the loaves with a sharp knife very carefully, creating 5 or 6 cuts on the top of each loaf about 1/4 inch or 1/2 inch thick.
• Cover the loaves and let them rise for another 20-25 minutes, covered with a clean kitchen towel.
• Preheat your oven to 400 degrees Fahrenheit.
• Combine the egg and water in a small bowl and brush the mixture very gently over the top of the bread just before baking.
• Bake the loaves for about 18-20 minutes or until the tops are golden brown.
• Remove the bread from the oven and let it cool almost completely before slicing and serving.

HOMEMADE FRENCH BAGUETTES

Steps:

• Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes.
• Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water). If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it's ready.
• Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn't dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes.
• Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it's about 12 to 14 inches long and 2 inches wide. Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.
• Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.
• When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.
• Cook's Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it.
• Serving suggestions: ricotta cheese and acacia honey.

PAIN DE CAMPAGNE - COUNTRY FRENCH BREAD

Steps:

• To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
• When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
• Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
• Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.
• Deflate the dough and cut it into two pieces. Shape the dough into two rounds, cover them with plastic or a damp cloth, and allow the dough to rest for 30 minutes at room temperature.
• Shape the dough into baguettes. Place a heavily floured cloth on a baking sheet, arranging a fold down the center to separate the loaves. Place the loaves, seam-side up, on the floured cloth. Dust the tops of the loaves with flour, cover with a damp towel, and let rise until doubled in bulk again, about two hours.
• Preheat an oven to 375 degrees F (190 degrees C).
• Sprinkle a baking sheet with cornmeal. Gently transfer the risen loaves to the baking sheet, placing them seam-side down on the cornmeal. Make several diagonal slashes in the loaf with a serrated knife or razor blade.
• Immediately place the scored loaves in the preheated oven. Bake the bread until the loaves are golden brown, about 25 to 30 minutes. Cool the loaves on wire racks.

TRADITIONAL ARTISAN STYLE BAGUETTE - RUSTIC FRENCH BREAD

Steps:

• Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
• In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
• Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
• Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.
• Preheat oven to 400F degrees.
• Gently punch dough down to deflate it and shape into two oblong baguettes. Dust tops lightly with flour and place on a lightly greased baking sheet; let rise uncovered for 30 minutes.
• Use a serrated knife to cut 3-5 small diagonal slits across the tops of the baguettes, and lightly sprinkle with cool water.
• Bake in the middle of oven for 25-30 minutes, until golden. Transfer to a rack to cool.
• Best eaten the same day.

CLASSIC AND CRUSTY FRENCH BREAD

Steps:

• Gather the ingredients.
• In a large bowl, combine the water, yeast, sugar, and salt. Stir until dissolved.
• Mix in the bread flour, a little at a time, until a soft dough is formed.
• Turn the dough out onto a floured board and knead it for about 8 minutes.
• Put the dough in a greased bowl and flip the dough over so that all of the dough is lightly greased, including the dough top . Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour or until double in size.
• Punch down the dough .
• Give the dough a quick 2-minute knead.
• Divide the dough into 2 equal halves. Shape each half into a long loaf.
• Place the loaves on a lightly greased baking sheet. Make about 5 diagonal slits, 3/4 inch deep, into the top of each loaf.
• Cover loaves with a clean towel or greased plastic wrap and let them rise for 45 minutes or until double in size. Heat the oven to 400 F.
• If you'd like, brush the loaves with the beaten egg white for a shiny crust, and sprinkle with sesame or poppy seeds. Bake at 400 F for 5 minutes.
• Remove the loaves from the oven and use a mister or spray bottle to lightly spray the tops of the loaves with cold water. Turn the oven down to 350 F and bake the loaves for another 25 minutes or until done.
• Remove the loaves from the baking sheet and let them cool on a rack.

FRENCH BREAD

Steps:

• In bread machine pan, place the first five ingredients in the order suggested by the manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed)., When cycle is completed, turn dough onto a lightly floured surface. Divide in half. Roll each portion into a 10-in. x 8-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Sprinkle a greased baking sheet with cornmeal; place loaves seam side down on prepared pan. Cover and let rise in a warm place until doubled, about 20 minutes., Whisk egg and water; brush over loaves. With a sharp knife, make four shallow slashes across the top of each loaf. Sprinkle with sesame seeds if desired. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.

TRADITIONAL (REAL DEAL) FRENCH BREAD

Steps:

• 1) In a small bowl, proof 1 T. Yeast with 1/2 cup Luke warm water. Set aside.
• 2)In a Large Bowl, mix well 4 C Flour and 1 T. salt. (to prevent the yeast coming in direct contact with the salt.).
• 3) Pour Yeast mix into the Flour mix, Using a wooden spoon, stir, add an additional 1 to 1 1/2 C Luke warm water until a dough forms and pulls away from the sides of the bowl. (doesn't take long for this to happen and the dough forms a clumpy mass.).
• 4)Lightly flour your work surface, and dump out to knead. Knead for about 1-2 minutes, or until you get a recognizable ball. (this is not your main Kneading point, so don't fuss over it!) Let the dough now rest while you clean up your bowl you will now use to let the dough ferment inches (about 5-6 minutes rest time).
• 5) Once your bowl is clean and dry (wiped clean) You now will need to start the Kneading process. Here, there are two methods you can take Fast, or Slow. What is the difference between the two? Texture/Crumb.
• Method 1: Fast- Knead your usual way by doing quarter turns for 3-8 minutes, forming a nice elastic and smooth ball. Place Ball in your Large bowl and cover with Plastic. Let Rise for 90-120 minutes.
• Method 2: Slow/Slap Bench: Begin to knead your dough, but this technique will be somewhat different than your typical quarter turn kneading. With this, the dough is flattened out slightly, then roughly fold dough into a single book fold ((Fold onto the second third and last third onto the second third)), held at one end (dough shape will be oblong) and slapped down on the work surface. Refolded and repeated about 850 times. YES 850! lol Once this is accomplished, dough is rounded into a ball and placed within the bowl to rise. 90-120 minutes, covered with plastic. (while this sounds outlandish, this is the traditional method and the texture is UN-BE-Leavable.) I also find that this method is less tiresome than normal kneading.
• 6) Now that the dough has fermented, we can begin to form our loaves. Turn Dough out onto your kneading surface and flatten with your hands (by a smacking action) expelling all the gasses out of the dough. Divide into two equal parts. Round each piece into a ball, Rest for 5 minutes.
• 7)Prepare a Couche (A couche can be made by using a piece of linen or Towel, non-terry-cloth usually a little bigger than a tea-towel, which has had flour generously smoothed into the fabric to fill any creases and crevices of the towel used.) Set up your towel up to cradle your loaves. (This step isn't needed, but it helps to support the dough as it rises and gives a less flat result.).
• 8)Taking one portion, flatten out with your hands expelling all gasses. Take the top and fold down 2/3rds onto the dough, using the heal of your hand, seal the dough onto itself. Repeat fold and seal again. Fold down once more, but fold down to the bottom this time, sealing the top to the bottom.
• 9)Lastly, taper off the ends of the dough by rolling your hands at the ends lighly with a bit of pressure to form a classic French Bread look. (at this point you can continue to roll your hands down the length of the dough to make a baguette rather than taper the ends).
• 10) Place your dough seal side down onto your couche, leaving a bit of space for the loaves to expand between the two, yet still giving it support.
• 11) Gash 3 cuts into the top of the loaves. Cover with the rest of the towel and Let rise an hour.
• 12) Gently peal the couche back from the loaves and GENTLY place them on either a baking sheet or a (lightly floured) paddle for placing onto baking stone. (Many would be tempted to use corn meal to prevent sticking, but that then takes it out of the 4 Ingredient Rule, making it untraditional French Bread.) You do not want to be rough, as you don't want them to deflate.
• 13) Brush the tops of the risen dough with cool water using a pastry brush.
• 14) Cooking: Toss 1/2 Cup water into the bottom of the Hot Preheated Oven 425 (Beware! Steam is HOT! BE CAREFUL) Place loaves in the oven and close. Turn the oven down to 350 and bake for 28-30 minutes.
• 15) Bread is done when the bottoms sound hollow when tapped and the loaves are a rich almost dark golden colour.
• 16) For more information on the extensive technique used: Google French Bread Julia Child and view video's available. (Danielle Forestier).

FRENCH BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
• On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
• Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
• Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
• With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.