Description
This classic French bread recipe delivers a crusty, golden loaf with a chewy crumb, all baked in a Dutch oven to replicate the steam environment of professional bread ovens. Using simple ingredients and a method that requires no special equipment beyond a Dutch oven, this bread is perfect for home bakers looking to achieve bakery-quality results.
Ingredients
Scale
Dry Ingredients
- 4 cups bread flour
- 2 teaspoons salt
- 2½ teaspoons instant yeast (SAF brand recommended)
Wet Ingredients
- 1½ cups water
For Baking
- Pinch of cornmeal (for sprinkling on the parchment)
Additional
- Parchment paper
Instructions
- Mix the Dough: Combine the bread flour, salt, instant yeast, and water in a large mixing bowl or the bowl of a stand mixer. No need to proof the yeast; mix everything until the dough clears the sides of the bowl but remains slightly sticky. Adjust by adding water or flour a tablespoon at a time as needed.
- Knead the Dough: Knead the dough by hand for 15–20 minutes or with a stand mixer for 5–10 minutes until it’s smooth, elastic, and passes the windowpane test (stretch a small piece thin enough to see light through it without tearing).
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm, draft-free place for about 60 minutes, or until doubled in size. A warmed oven or sunny windowsill works well.
- Shape the Loaf: Turn the risen dough onto a floured surface. Gently fold the edges under and pinch the bottom to create a smooth round loaf. Line your Dutch oven with parchment paper sprinkled lightly with cornmeal, then place the loaf seam-side down on the parchment.
- Second Rise: Cover the loaf with heavily greased plastic wrap or the Dutch oven lid and let the dough rise again for 45–60 minutes, until it visibly puffs up. Preheat your oven to 450°F in the last 15 minutes of rising.
- Slash and Flour: Dust the top of the dough lightly with flour for a rustic look. Use a sharp knife or bread lame to make three or four shallow slashes across the top, which helps the bread expand evenly during baking.
- Bake: Place the Dutch oven with the loaf and lid in the preheated oven. Bake for 35–40 minutes total — first 20 minutes with the lid on to trap steam for a crisp crust, then remove the lid for the final 15–20 minutes to brown the crust and bake until the internal temperature reaches at least 190°F.
- Cool and Serve: Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool for at least 20 minutes before slicing to allow the crumb to set. Serve warm or at room temperature.
Notes
- Using instant yeast means there is no need to proof it before mixing.
- The windowpane test helps ensure proper gluten development and dough elasticity.
- Preheating the Dutch oven helps generate the steam environment needed for a good crust.
- Letting the bread cool completely before slicing prevents a gummy texture inside.
- Adjust hydration slightly if using different flour brands or humid climates.
- For extra flavor, you can add herbs or garlic to the dough.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: French bread, artisan bread, Dutch oven bread, crusty bread, homemade bread, baking bread, yeast bread, classic French loaf
