Description
This classic French bread recipe uses a Dutch oven to create a beautifully crusty loaf with a soft, airy interior. The dough requires simple ingredients and minimal hands-on time, with two rises and a baking method that traps steam for an authentic artisan crust. Perfect for homemade sandwiches, dipping, or serving alongside your favorite dishes.
Ingredients
Scale
Dry Ingredients
- 4 cups bread flour
- 2 teaspoons salt
- 2½ teaspoons instant yeast (SAF brand recommended)
Wet Ingredients
- 1½ cups water
For Baking
- Pinch of cornmeal (for sprinkling on the parchment paper)
Instructions
- Mix the dough: Combine the bread flour, salt, instant yeast, and water in a large mixing bowl or stand mixer bowl. Mix until the dough pulls away from the sides but remains slightly sticky. Adjust water or flour as needed to reach the right consistency.
- Knead the dough: Knead by hand for 15–20 minutes or with a stand mixer for 5–10 minutes until the dough is smooth, elastic, and passes the windowpane test—stretch a small piece thinly without tearing.
- First rise: Oil a clean bowl, place the dough inside, cover with plastic wrap or towel, and let it rise in a warm, draft-free environment for about 60 minutes until doubled in size.
- Shape the loaf: Turn the risen dough onto a floured surface, shape it into a tight round loaf by folding edges underneath and pinching the bottom. Line your Dutch oven with parchment paper, sprinkle lightly with cornmeal, and place the loaf seam-side down on the parchment.
- Second rise: Cover the loaf with a well-greased piece of plastic wrap or the Dutch oven lid. Let it rise for 45–60 minutes until puffed. Preheat the oven to 450°F during the last 15 minutes of this rise.
- Slash and flour: Dust the loaf lightly with flour for a rustic look. Using a sharp knife or bread lame, make 3 or 4 shallow slashes across the top to help the bread expand evenly while baking.
- Bake: Place the covered Dutch oven with the loaf inside into the preheated 450°F oven. Bake for 20 minutes with the lid on to trap steam, then remove the lid and continue baking for an additional 15–20 minutes until the loaf is golden brown and reaches an internal temperature of at least 190°F.
- Cool and serve: Carefully remove the bread from the Dutch oven using the parchment paper. Transfer to a wire rack and cool for at least 20 minutes before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Using instant yeast means no need to proof, simplifying the process.
- Warm, draft-free locations like a turned-off oven or sunny windowsill speed up rising.
- The steam created by baking in the Dutch oven is essential for the crust’s crispiness.
- If you do not have a Dutch oven, a heavy oven-safe pot with a lid can work as a substitute.
- Allowing the bread to cool thoroughly preserves the crumb structure and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: French bread, Dutch oven bread, artisan bread, crusty bread, homemade bread, easy French bread
