Name: Crusty French Bread
Prep time: 20 min
Cook time: 25 min
Total time: PT-485604H19M59S
Ingredients: 3 ½ cups all-purpose or bread flour; 2 ¼ teaspoons active dry yeast (1 packet); 1 ½ teaspoons salt; 1 teaspoon sugar or honey (helps activate yeast and browning); 1 ¼ cups warm water (you may need an extra tablespoon or two)

Crusty French Bread

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Classic French bread is just flour, yeast, water, and salt – the sugar here is optional, but it can help jump-start the yeast. With so few ingredients, quality matters: a good flour and fresh yeast go a long way.

Author: Don Nicholas
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 2.5 to 3 hours (including rising)
Yield: 2 baguettes or 1 large loaf (about 12-14 slices total) 1x
Category: Bakery

Ingredients

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3 ½ cups all-purpose or bread flour
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ teaspoons salt
1 teaspoon sugar or honey (helps activate yeast and browning)
1 ¼ cups warm water (you may need an extra tablespoon or two)

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Instructions

Activate yeast: In a large bowl, combine the warm water, sugar (or honey), and yeast. Let it sit for 5-10 minutes until it’s foamy. (This is called proofing the yeast – it ensures the yeast is alive. The mixture should look creamy or bubbly on top.)
Form the dough: Stir in 2 cups of the flour and the salt. Mix until a thick batter forms, then add the remaining flour a half-cup at a time. Once it’s hard to stir, use your hands to bring it together. You want a slightly sticky dough but one that holds together in a ball. If it’s too sticky (like it’s coating your fingers heavily), add a bit more flour. If it’s too stiff (dry patches not incorporating), add a teaspoon or two of water.
Knead: Turn the dough out onto a floured surface and knead for about 5-6 minutes. The dough will go from shaggy to smooth and elastic. (If new to kneading, use the push-fold-turn method: push the dough with your palm, fold it in half, turn it, and repeat. You’ll get the hang of it! It’s okay to sprinkle a tiny bit more flour to prevent sticking, but try not to add too much.)
First rise: Place the dough in a lightly oiled bowl and cover it. Let it rise for about 1 hour, or until doubled in size. If your kitchen is cool, it might take 90 minutes. Tip: For a warm spot, you can put the bowl in an oven that’s off but with the light on, or near a sunny window.
Shape: Gently deflate the risen dough. Decide your bread shape – two long baguettes or one large loaf. For baguettes, divide the dough in half. Shape each piece by patting into a rectangle, then rolling up tightly from one long end to the other, pinching the seam. Taper the ends by rolling them gently. For a single loaf, shape into a tight oval or round. Place your shaped bread on a baking sheet lined with parchment. If making baguettes, you can place them on a special perforated baguette pan or just a normal baking sheet.
Second rise: Cover the shaped loaves with a towel and let them rise for about 30-45 minutes. They should puff up slightly. They’re ready when the dough slowly springs back when poked.
Preheat oven (with steam): While the loaves are rising, preheat your oven to 450°F (230°C). To create steam (which yields that crispy crust), place an empty metal baking pan on a lower rack while preheating. Just before you put the bread in, you’ll pour hot water into this pan to create steam.
Slash and steam: Right before baking, use a sharp knife or bread lame to make slashes on the top of each loaf (3-4 diagonal slashes for a baguette, or a few slashes on top of a round loaf). This helps the bread expand and looks pretty. Carefully pour about 1 cup of hot water into the preheated pan in the oven – be cautious, it will steam up immediately. Immediately (and carefully) put your risen loaves into the oven on the middle rack. Do not open the door for the first 15 minutes.
Bake to golden perfection: Bake for about 20-25 minutes total. After the first 15 minutes, you can rotate the pan for even browning and quickly peek – the loaves should be turning golden. The crust should be a rich golden brown and very crisp. If you tap the bottom of a loaf, it will sound hollow. For baguettes, 20 minutes is often enough; for a larger single loaf, it might need a few extra minutes.
Cool (if you can wait!): Remove the bread from the oven and transfer to a cooling rack. The crust will sing a little (soft crackling sound) as it cools. It’s best to let it cool at least 15-20 minutes to set the crumb inside. But if you can’t resist, tear off an end of that baguette and enjoy a baker’s treat!

Find it online: https://foodgardening.mequoda.com/recipe/crusty-french-bread/