Description
This French Bread recipe yields a beautifully crusty and rustic loaf baked in a Dutch oven. The method traps steam to create a crisp exterior while maintaining a tender, chewy interior. The dough is made with simple ingredients and requires two rises for perfect texture and flavor. Ideal for a homemade artisan-style bread experience.
Ingredients
Scale
Dough
- 4 cups bread flour
- 2 teaspoons salt
- 2½ teaspoons instant yeast (SAF brand recommended)
- 1½ cups water
For Baking
- Pinch of cornmeal (for sprinkling on parchment)
- Parchment paper (for lining Dutch oven)
Instructions
- Mix the dough: Combine bread flour, salt, instant yeast, and water in a large bowl or stand mixer bowl. Mix until dough clears the sides but remains slightly sticky. Adjust with water or flour as needed to achieve the right consistency.
- Knead the dough: Knead by hand for 15–20 minutes or in a stand mixer for 5–10 minutes until the dough is smooth, elastic, and passes the windowpane test by stretching a piece thinly without tearing.
- First rise: Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm, draft-free area for about 60 minutes or until doubled in size.
- Shape the loaf: Turn dough onto a floured surface and shape gently into a round loaf by folding edges underneath and pinching the bottom until the top is smooth. Line Dutch oven with parchment paper, sprinkle with cornmeal, and place loaf seam-side down on parchment.
- Second rise: Cover loaf with greased plastic wrap or Dutch oven lid, let rise 45–60 minutes until noticeably puffed. Preheat oven to 450°F during last 15 minutes of rising.
- Slash and flour: Lightly dust dough top with flour. Use a sharp knife or bread lame to make 3–4 shallow slashes to allow even expansion during baking.
- Bake: Place Dutch oven in the preheated oven with lid on and bake for 20 minutes to trap steam for a crisp crust. Remove lid and bake for another 15–20 minutes until the bread is golden brown and reaches an internal temperature of at least 190°F.
- Cool and serve: Transfer bread to a wire rack and allow to cool at least 20 minutes before slicing. Serve warm or at room temperature.
Notes
- Use instant yeast for convenience—no need to proof.
- If the dough is too sticky or too dry, adjust water or flour by tablespoons to get the right feel.
- The windowpane test is key for perfect gluten development.
- Place Dutch oven lid on during the first part of baking to trap steam, ensuring a crispy crust.
- Cooling the bread before slicing helps maintain crumb structure and flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: French bread, Dutch oven bread, artisan bread, homemade bread, crusty bread, no knead bread, bread baking
