Basic French Bread

Lean bread shaped like a batard (torpedo) with a crispy crust. Proper rolling technique, baking stone, and steam create restaurant-quality results.

Ingredients

Equipment

  • Stand mixer with dough hook
  • Baking stone
  • Metal pan for steam (placed on lower rack)

Instructions

  1. Activate yeast: Combine sugar and yeast with lukewarm water in a bowl. Let sit until foamy (about 5-10 minutes).

  2. Mix dry ingredients: In stand mixer bowl with dough hook attached, whisk together flour, vital wheat gluten (if using), and salt.

  3. Combine: Pour yeast mixture into dry ingredients. Mix on low speed until combined, adjusting consistency as needed. Knead with dough hook for 3 minutes.

  4. Autolyse: Cover bowl and rest for 20 minutes to hydrate gluten.

  5. Hand knead: Turn dough onto floured surface. Perform 10-12 kneading rotations until dough springs back when poked. Form into a tight ball.

  6. First rise (overnight): Place dough in oiled bowl, cover, and refrigerate overnight.

  7. Warm dough: Remove from refrigerator and let warm at room temperature for 1-2 hours.

  8. Shape loaves: Flatten dough into a rectangle. Cut in half. For each half: fold dough in thirds lengthwise using wet edges to seal, sealing each fold as you go. Pinch ends closed to form torpedo/batard shape.

  9. Second rise: Place loaves seam-side down on a cookie sheet. Cover and rest for 30-60 minutes until puffy.

  10. Preheat: Preheat oven to 450°F with baking stone inside. Place empty metal pan on lower rack.

  11. Score: Use an oiled knife to make diagonal slashes across the top of each loaf.

  12. Bake with steam: Place cookie sheet with loaves on preheated baking stone. Carefully pour 1/2 cup water into the preheated metal pan below to create steam. Bake for 20-25 minutes until golden brown and crusty.

  13. Cool: Remove from oven and let cool on a wire rack before slicing.

Notes

Crust secrets:

  • The steam during the first part of baking creates the crispy crust
  • The baking stone provides even heat from below
  • Proper shaping and sealing creates tension for good rise

Overnight rise:

  • Cold fermentation develops better flavor
  • Makes the dough easier to handle
  • Can be done up to 24 hours

Shaping:

  • Wet edges help seal the folds
  • Sealing each fold creates layers and structure
  • Tight shaping creates tension for good oven spring

Tips:

  • Use bread flour for best results (higher protein content)
  • If using all-purpose flour, add vital wheat gluten for structure
  • Don't skip the autolyse step - it improves texture
  • Dough should spring back when poked after kneading
  • Score loaves just before baking for best expansion

Storage:

  • Store at room temperature in a paper bag for 2-3 days
  • Bread will get crusty - refresh in 350°F oven for 5-10 minutes
  • Can be frozen for up to 3 months

Source

From Earl's blog at Merlin of Chaos

Prep: 30 min (plus overnight rise) Cook: 20-25 min Servings: 2 loaves