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Rustic French Bread Recipe

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4.4 from 75 reviews

This Rustic French Bread recipe yields a crusty, golden loaf with a tender crumb, perfect for sandwiches or as a companion to soups and stews. Made with simple ingredients and baked in a hot Dutch oven, this bread offers an authentic artisanal touch right at home.

Ingredients

Dry Ingredients

  • 3 ¼ cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons active dry yeast

Wet Ingredients

  • 1 ¼ cups water (105 – 115 degrees Fahrenheit)

Instructions

  1. Activate the yeast: In the bowl of your stand mixer, combine the active dry yeast, warm water (105-115°F), and sugar. Let this mixture sit for about 5 minutes until the yeast becomes foamy, indicating it’s activated.
  2. Mix the dough: Add half of the flour and the salt to the yeast mixture. Attach the dough hook to your mixer and knead on medium-low speed. Gradually add the remaining flour and continue kneading until the dough comes together. The dough will be sticky at this stage.
  3. First rise: Transfer the sticky dough to a lightly floured bowl and cover it with a clean towel. Allow it to rise at room temperature for 2 hours, or until it has doubled in size.
  4. Shape the dough: Place the risen dough onto a generously floured piece of parchment paper or cutting board. Gently shape it into a smooth ball. Sprinkle the top with additional flour, cover with a large bowl to create a dome, and let it rise for another 30 minutes.
  5. Preheat and prepare to bake: Preheat your oven to 425°F (220°C). Place a Dutch oven with its lid inside the oven to preheat for 20 minutes. If you do not have a Dutch oven, you may use a baking sheet; however, do not preheat it.
  6. Score and bake the bread: Using a very sharp knife, carefully score the top of the dough. Transfer the dough along with the parchment paper into the preheated Dutch oven. Bake covered for 30 minutes. Then remove the lid and bake for an additional 10 minutes until the crust is golden and crisp. If using a baking sheet, bake the bread uncovered for about 35 minutes. The bread is done when its internal temperature reaches approximately 210°F (99°C).
  7. Cool and serve: Carefully remove the bread from the oven and transfer it to a cooling rack. Allow it to cool completely before slicing. Store leftover bread in a storage bag or container on the counter for up to 3-5 days.

Notes

  • Maintaining the correct water temperature (105-115°F) is crucial for proper yeast activation.
  • If you don’t have a Dutch oven, a heavy baking sheet will work, but the crust may not be as crisp.
  • Scoring the bread allows for controlled expansion and a better crust during baking.
  • The bread’s internal temperature should be about 210°F to ensure it is fully baked.
  • Store bread at room temperature in an airtight container for up to 5 days; avoid refrigeration as it can dry out the bread.

Find it online: https://deliciousyum.com/rustic-french-bread-recipe/