Rustic French Bread Loaf (Printable Version)
Homemade rustic French bread with a crisp crust and tender crumb, perfect for any meal.
# Ingredients Required:
→ Dry Ingredients
01 -
410 grams all-purpose flour
02 -
1 teaspoon granulated sugar
03 -
1 teaspoon fine salt
04 -
1.5 teaspoons active dry yeast
→ Wet Ingredients
05 -
300 milliliters warm water (38 - 46 °C)
# Guide to Cooking:
01 -
Combine active dry yeast, warm water, and sugar in the mixing bowl. Allow to rest for 5 minutes to activate the yeast until foamy.
02 -
Add half of the flour and salt to the yeast mixture. Attach the dough hook to the mixer and knead on medium-low speed. Gradually add the remaining flour while kneading until the dough just begins to form and is sticky to the touch.
03 -
Transfer the dough to a lightly floured bowl and cover with a clean towel. Let it rise at room temperature for 2 hours until doubled in size.
04 -
Place the dough on a well-floured surface or parchment paper. Shape gently into a smooth ball, dust with additional flour, then cover with a large inverted bowl and let rise for 30 minutes.
05 -
Preheat the oven to 220 °C and place a Dutch oven with its lid inside to heat for 20 minutes. Score the top of the dough with a sharp knife. Carefully place the dough on parchment into the heated Dutch oven. Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes until golden brown. If using a baking sheet, bake for 35 minutes. Ensure the internal temperature reaches approximately 99 °C.
06 -
Remove bread from oven and transfer to a wire rack to cool completely before slicing. Store in an airtight container at room temperature for up to 3–5 days.
# Extra Suggestions:
01 -
The dough will remain sticky throughout the process, which is normal for this hydration level.
02 -
Using a Dutch oven traps steam and creates a crisp crust reminiscent of artisanal loaves.
03 -
Confirm the internal temperature reaches 99 °C for an optimal bake.