Baking French Bread
I’m not as much into white bread as some people are, but once in a while it’s nice to have that soft, spongy white stuff. Grilled cheese, for instance, is fantastic in a good white bread. And French Bread is the ultimate white loaf. It’s also ridiculously easy to make, which I appreciate so very much. This is the recipe that I use, and it turns out some freakin’ awesome loaves (pics at the end of the post)!
Ingredients:
- 2 ¼ cups warm water, 110-115 degrees F
- 2 tablespoons granulated sugar
- 1 tablespoon instant or active dry yeast (see note)
- 2 ¼ teaspoons salt (see note)
- 2 tablespoons olive oil, canola oil, vegetable oil or avocado oil
- 5 ½ – 6 cups all-purpose flour or bread flour (see note)
You can make this in a stand mixer or by hand. It’s not a difficult dough to make even entirely by hand. I’m including directions for both methods.
Start by combining the water, sugar, and yeast. Let the mixture bubble and foam before moving on to the next step (this can take up to ten minutes if it’s really cold or your yeast is old, though usually you can see bubbles within a minute). Instant yeast doesn’t require you to activate it, but I find it’s always good to do this. If no bubbles happen, you know that your yeast is dead BEFORE you start investing time and flour into it.
Once the bubbles start, add in the salt, oil, and 3 cups of the flour, and mix. This can be done in a stand mixer with the dough hook on it, or with a wooden spoon in a large bowl. Continue to mix until the dough becomes a bit soupy, then slowly add in 2.5 to 3 cups more flour. I usually do this about a quarter to a half cup at a time so I don’t overload the dough with too much flour. When the dough is too “formed” to use the spoon anymore, when working by hand, turn it out onto the counter and begin the kneading process. In the stand mixer, continue adding flour until the dough clears off the sides of the bowl and makes a soft ball that might begin crawling up the dough hook. Turn it out on the counter and work the rest of this by hand.
French bread is a soft, sloppy dough in my opinion. You want to knead the dough for a few minutes, but not the 20 minutes a regular hearty bread requires. If it gets too tacky and starts to stick to your hands, add a couple of tablespoons of flour and knead that in. The goal is a ball of dough that is slightly tacky, very smooth, and soft enough that it starts to slump a little bit when left on the counter.
Put the dough into a bowl (I just use the mixing bowl I was using earlier) lightly coated with olive oil, and turn the dough to coat it LIGHTLY. Cover the bowl with a grocery bag or some plastic wrap, or cover it with a warm, moist towel. Set the bowl in a warm, relatively moist place. If you have a proofing box, use that. If you have nothing else, you can use your microwave to heat up 2 cups of water to almost boiling, then put the dough bowl in there WITH the hot water, and close the door. It’s usually a tight fit, but most modern microwaves will manage it. It becomes your proofing box.
Normally I would suggest several methods for rising bread dough, but French bread is a little finicky. It likes it very warm and moist. You want 85*F and almost steamy. My usual tricks won’t work (in a box with a heating mat, or in the oven with the light on but nothing else).
Let the dough rise for about an hour, until it’s doubled in size. If it isn’t doubled, wait longer. I sometimes snap a quick pic of my dough, so I can judge the size more accurately when I go back to check.
Once the dough is risen, turn it out onto your counter and cut it in half. Using the heel of your hand, pat each half out into a thick rectangle, about 9″ x 13″, though it doesn’t have to be exact. I usually put my baking sheet out where I can use it to judge size, and aim for a loaf about the length of the sheet. As you’re patting out the dough (NOT rolling it), use your palm to press out any air bubbles you find. Roll the dough up the long way (you want it 13″ long, not 9″ long), and then pinch the seam closed. I usually tuck the ends in as well, but that’s me. Just make sure they’re even and as sealed closed as possible. Place each of your French loaves onto a bit of parchment paper, onto a baking sheet. Some people use two different baking sheets, but I just pull up the parchment paper between the bread so it doesn’t accidentally grow into its neighbor.
Using a bread lame, razor blade, or VERY sharp knife, cut several gashes at an angle over the top of each loaf. While you can score the bread after it rises, that will sometimes deflate it. Doing it now ensures a nice, even rise that you don’t disturb. Spray some plastic wrap with no-stick spray, and cover each of the loaves gently, leaving a little room for growth. Try to avoid sealing it down, as you want it to have room to rise properly. Put the loaves back in your proofing box, or in the least drafty, warmest and moistest place, and allow them to rise again until they are about doubled in size. This will take another hour or so.
Preheat your oven to 375*F, and make sure your oven rack is centered. Put a small, heat-safe bowl in the bottom of your oven. Remove the plastic wrap from your dough, and slide it into your preheated oven. Toss 2 or 3 ice cubes into the small bowl that you put into the bottom of the oven. This gives you a nice, extra crisp crust! Bake the loaves for 25 to 30 minutes, checking ever 5 minutes after the 20 minute mark. You want golden, puffy loaves that sound hollow when knocked with your knuckles.
If you want a softer crust, slide a stick of butter over the top of the loaves the minute they come out of the oven. If you like it crispy, don’t butter it. Allow the loaves to cool entirely before cutting into them. Remember: bread continues baking for about 20 to 30 minutes after being removed from the oven, so cutting into it early will interfere with that.
Notes:
I use this bread for French Dip sandwiches. I use it for French toast. And most importantly, I use it to make garlic bread. It’s just generally yummy, though, whether you serve it as a sandwich or with soup or stew. Enjoy!
