Crusty French Bread
This Crusty French Bread is the perfect blend of chewy and super soft. It has the crispiest crust that crackles and crunches as you slice.
This Crusty French Bread is the perfect blend of chewy and super soft. It has the crispiest crust that crackles and crunches as you slice.
- 1 3/4 cups warm water (90ëš to 100ëšf)
- 1/2 tsp molasses
- 2 1/3 cups 290 grams unbleached bread flour measured correctly*
- 2 1/2 cups 315 grams unbleached all-purpose flour, measured
- 1 1/4 tsp 1/2 packet instant yeast (quick rise)
- 2 tsp salt (i used fine sea salt)
- all-purpose flour and semolina flour for dusting
- Carbohydrate 2.503455 g
- Cholesterol 0 mg
- Fat 0.00335 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0.000603 g
- Serving Size 1 1 large loaf (3g)
- Sodium 1.2395 mg
- Sugar 2.503455 g
- Trans Fat 0 g
- Calories 10 calories
Step-by-step
- In the bowl of a mixer (or by hand), whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.
- In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt.
- Add water mixture to flour mixture and mix until you have a single mass of dough.
- Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
- Cover dough loosely with plastic wrap and let rise at room temp (69-75°F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
- Meanwhile, place a pizza stone or inverted baking sheet in the center of your oven. Place a cast iron pan on the bottom rack and preheat with both in the oven to 500°F (for safety, don't use glass baking dishes at those high temps).
- After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.
- Sprinkle the back of a baking sheet generously with fine semolina flour and invert your risen dough over the top of the semolina.
- Score the top of the dough several times.
- Slide dough onto preheated baking stone with the help of a spatula if needed and add 1 cup of ice cubes into the preheated cast iron pan below (making sure not to drip on any glass oven surfaces).
- Bake at 500°F for 10 minutes then reduce temperature to 400°F and continue baking 30-35 minutes, or until top is golden brown.
- Turn oven off, crack door open with a wooden spoon and leave bread in the oven another 10 minutes.
- Remove bread to a wire rack to cool and let it rest at least 15 minutes before cutting into it.
My Love Affair with Crusty French Bread: A Baker's Journey
Baking has always been more than just a hobby for me; it's a form of self-expression, a way to connect with my family and friends, and a journey of continuous learning and discovery. There's a certain magic that happens when simple ingredients transform into something delicious and beautiful, and that magic is especially potent when it comes to bread making. Of all the breads I've baked, none holds a candle to the satisfying challenge and ultimate reward of crafting the perfect crusty French loaf. It's a testament to the power of patience, precision, and a little bit of love.
My obsession began, perhaps unsurprisingly, with a craving. A deep, primal craving for that perfect crust: crisp, crackling, almost shatteringly so, yet yielding to a soft, airy crumb within. I’d tried countless recipes, each promising the golden grail of the perfect baguette, but often ending in disappointment. Flat loaves, doughy interiors, burnt crusts – the culinary battlefield was littered with my failed attempts. But I persevered, driven by a stubborn determination to master this seemingly simple yet incredibly complex art. I scoured cookbooks, watched countless YouTube tutorials, and even took a bread-making class (which, I must admit, was a surprisingly enjoyable experience).
The journey wasn't without its frustrations. There were days when the yeast refused to cooperate, when the dough stubbornly resisted my attempts at kneading, and when the oven temperature seemed to conspire against my efforts. But with each failure, I learned something new. I learned about the importance of using high-quality ingredients, the subtle nuances of hydration, the critical role of fermentation, and the art of scoring a loaf. I discovered the delicate dance between temperature and time, and the profound effect even the slightest adjustments can have on the final product.
And then, finally, it happened. One evening, after countless hours of practice and experimentation, I pulled a loaf from the oven that was truly magnificent. The crust was a deep, golden brown, speckled with just the right amount of char. It crackled with an almost musical sound as I sliced into it, revealing a soft, airy crumb with the perfect amount of chew. The aroma was heavenly – a symphony of nutty, yeasty, and slightly sweet notes that filled my kitchen. That first bite was pure bliss – a perfect balance of textures and flavors that left me utterly speechless. In that moment, I knew I had finally achieved my goal. I had baked the crusty French bread of my dreams.
The joy of sharing that first perfect loaf with my family was immeasurable. Their delighted expressions, the happy sighs as they savored each bite – it was a moment that cemented my love for baking and reaffirmed the power of food to bring people together. And it’s a feeling I aim to recreate every time I embark on this culinary adventure. Because for me, baking isn't just about the end result; it's about the journey, the challenges, the triumphs, and the shared joy of creating something truly special from the simplest of ingredients.
Since that first triumphant bake, I've refined my technique, experimented with different flours, and explored various scoring patterns. Each loaf has been a learning experience, a testament to the ongoing evolution of my baking skills. And while the perfect loaf is a constantly moving target, always just out of reach, the pursuit of that perfection is what keeps me engaged and passionate about my craft. The quest for the perfect crusty French bread is a lifelong journey, and one that I embrace with open arms and a heart full of flour.
More than just a recipe, this crusty French bread represents a personal accomplishment, a journey of perseverance and passion. The crackling crust is a symbol of the challenges overcome, and the soft, airy interior a reflection of the reward that awaits those who dare to embrace the art of bread making. It's a culinary adventure I wholeheartedly encourage you to embark on.
