French Bread

Classic baguette-style bread with a crunchy exterior and soft inside, evoking the streets of Paris – perfect for sandwiches or simply with butter.

Adapted from video by David Venditti on Facebook (https://www.facebook.com/reel/24914010158210330/?mibextid=rS40aB7S9Ucbxw6v)

RECIPE

French Bread

Classic baguette-style bread with a crunchy exterior and soft inside, evoking the streets of Paris – perfect for sandwiches or simply with butter.

Prep 95 mins

Cook 22 mins

Total 117 mins

bread

Ingredients

Cook Mode

Flour Mix

• 3 1/2 cups of bread flour (or all-purpose)
• 3 tsp brown sugar
• 3 tsp sea salt

Yeast Mix

• 1 3/4 cup hot water (110F)
• 3 tsp (heaping) active dry yeast
• 2 tsp granulated sugar

Preparation

1

To a large bowl add the flour, brown sugar, sea salt. Whisk to mix the ingredients.

2

In a small bowl add the hot water (~110°F), the yeast, granulated sugar. Mix until dissolved.

3

Let the yeast sit for a couple of minutes.

4

Slowly stir the yeast water into the flour mix. You can use the handle of a wooden spoon to mix which gets through the flour more easily. No kneading is required.

5

Once mixed, the dough will be wet and very sticky. Cover with a kitchen towel and place on the counter (or in an oven that is off) for an hour and half. Afterwards, the dough will be much bigger, roughly double in size.

6

Preheat your oven to 460°F (or if oven can't be set specifically to that temp, go to say, 475°F, and then halfway through cooking drop it to 450°F).

7

Put flour down on a clean surface (you may need more than you think as the dough is sticky). Scrape the dough out onto the floured surface and then put some flour on top.

8

Using a scraper tool, fold the dough over 4 or 5 times - again, no kneading is required - until it is in a round shape and then cut it in half. Roll and stretch out each half out into a loaf shape and give each half 3 twists.

9

Place the loaves on baguette tray if you have one, otherwise a normal baking tray will work fine. Score the loaves 3 or 4 times with a knife or razor blade.

10

Bake for 20-22 minutes, keeping an eye on the color - you want to pull them when they are golden brown.

11

Enjoy!