French Bread
Dive into the world of baking with this incredibly rewarding French bread recipe! No need for fancy ingredients or complicated techniques; just simple, straightforward steps to achieve the epitome of crusty, golden perfection.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Plain Flour
- 1 tsp Salt
- 1/2 tsp Yeast (Active dry )
- 350 ml Water (Warm)
Instructions
- 1
In a small bowl, combine the warm water and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
In a large mixing bowl, combine the flour and salt. Make a well in the centre and pour in the activated yeast mixture. Mix everything together until a dough forms.
- 3
Transfer the dough to a floured surface and knead it for about 8-10 minutes, or until it becomes smooth and elastic.
- 4
Place the kneaded dough in a lightly greased bowl. Cover it with a clean kitchen towel and let it proof in a warm, draft-free area for about 1 hour or until it has doubled in size.
- 5
Once the dough has risen, gently punch it down to release any air bubbles. Turn it out onto a floured surface and divide it into two equal portions. Shape each portion into a baguette by flattening the dough into a rectangle and then rolling it up tightly from one end.
- 6
Place the shaped baguettes onto a baking sheet lined with parchment paper. Cover them with a kitchen towel and let them proof for another 15-20 minutes.
- 7
While the baguettes are proofing, preheat your oven to 220°C (430°F).
- 8
Before baking, use a sharp knife or a razor blade to make diagonal slashes along the tops of the baguettes. This not only adds a decorative touch but also allows the bread to expand while baking. Bake the baguettes in the preheated oven for about 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- 9
Once the baguettes are baked, transfer them to a wire rack and let them cool completely before slicing.