Classic French Bread
These classic French loaves have crisp golden crusts and light, airy interiors. They are perfect for garlic bread, hearty sandwiches, or serving beside soups and pasta dishes.
Ingredients
Method
- Combine the warm water, yeast, and sugar. Rest for 5–10 minutes.
- Stir in the salt and olive oil.
- Add 5½ cups bread flour and mix. Gradually add enough remaining flour to create a smooth dough.
- Knead for 8–10 minutes.
- Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
- Line a large baking sheet with parchment and sprinkle lightly with cornmeal.
- Divide the dough evenly in half.
- Shape each half into a long loaf approximately 14–16 inches long. Place on the prepared baking sheet.
- Cover and rise for 35–45 minutes.
- Preheat the oven to 425°F. Place an empty metal baking pan on the lowest rack.
- Beat the egg white with 1 tablespoon water and brush over the loaves.
- Make 4–5 diagonal cuts across each loaf.
- Place the bread in the oven and carefully add 1 cup hot water to the empty metal pan to create steam.
- Bake for 25–30 minutes, until deeply golden.
- Cool completely on a wire rack.
Notes
Use only a metal pan for creating steam; never pour water into a glass baking dish.
For the crispiest crust, cool the loaves uncovered.
Freeze tightly wrapped for up to 3 months.
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