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–+ servings

Easy to follow French Bread

Mark Dexter
French bread is a lean yeast dough.
That means:
No fat
No sugar
Just flour, water, yeast, and salt
This gives French bread its:
Crisp crust
Open, chewy crumb
Clean wheat flavour
It relies on proper kneading, fermentation, and baking heat, not richness.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes

Equipment

Ingredients
  

  • 500 g Bakers Flour
  • 10 g Salt
  • 290 ml Water Approx.
  • 10 g Dried Yeast

Instructions
 

Mix the dough

  • Place flour and salt into a bowl and mix.
    Add the yeast, then the lukewarm water.
    Mix until a firm dough forms.

Knead

  • Turn onto the bench and knead for 10–12 minutes until the dough is:
    Smooth
    Elastic
    Firm but pliable
    Test: Stretch a small piece — it should stretch without tearing.

First rise

  • Place dough into a lightly floured bowl.
    Cover and leave in a warm place for 60–75 minutes, until doubled in size.

Knock back

  • Gently press out the air.
    This strengthens structure and improves crumb.

Shape

  • Shape into:
    Long loaf (French stick style), or
    Oval loaf
    Place seam-side down on a lined tray.

Second rise

  • Cover lightly and rest for 30–40 minutes.
    The dough should:
    Rise visibly
    Still feel slightly firm to the touch

Slash

  • Just before baking, cut diagonal slashes across the top using a sharp knife.
    This controls expansion and creates the classic French look.

Bake

  • Preheat oven to 230°C (fan 210°C).
    Bake for 25–30 minutes until:
    Deep golden brown
    Crisp crust
    Hollow when tapped underneath
    Optional steam: Place a small tray of hot water in the oven for the first 5 minutes to improve crust.

Cool

  • Cool on a rack before slicing.

Ready to use

  • French bread is ideal for:
    Table bread
    Bruschetta
    Garlic bread
    Sandwiches

Mark’s bench-side advice

  • Soft crust? Oven not hot enough.
    Dense crumb? Dough too stiff or under-proofed.
    Flat loaf? Over-proofed — shorten second rise.
    French bread is simple — and honest. There’s nowhere to hide, which is why technique matters.

KOOK’S SECRETS

Nutrition

Calories: 62kcalCarbohydrates: 4gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gCholesterol: 15mgSodium: 708mgPotassium: 242mgFiber: 3gVitamin A: 14IUVitamin C: 0.4mgCalcium: 19mgIron: 0.5mg
Keyword artisan, baked, homemade, yeast bread
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