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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.
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Prep Time 25 minutes
Cook Time 30 minutes
Rise time: 2 hours
Total Time 2 hours 55 minutes
Servings: 2 long loaves
Ingredients Method Notes

Ingredients
  

  • 2½ cups warm water 105°F–110°F
  • 4½ teaspoons active dry yeast
  • 1 tablespoon granulated sugar
  • 2½ teaspoons salt
  • 2 tablespoons olive oil
  • 6½ –7½ cups bread flour
  • Cornmeal for the baking sheets
  • 1 egg white
  • 1 tablespoon water

Method
 

  1. Combine the warm water, yeast, and sugar. Rest for 5–10 minutes.
  2. Stir in the salt and olive oil.
  3. Add 5½ cups bread flour and mix. Gradually add enough remaining flour to create a smooth dough.
  4. Knead for 8–10 minutes.
  5. Place in a greased bowl, cover, and rise until doubled, approximately 60–75 minutes.
  6. Line a large baking sheet with parchment and sprinkle lightly with cornmeal.
  7. Divide the dough evenly in half.
  8. Shape each half into a long loaf approximately 14–16 inches long. Place on the prepared baking sheet.
  9. Cover and rise for 35–45 minutes.
  10. Preheat the oven to 425°F. Place an empty metal baking pan on the lowest rack.
  11. Beat the egg white with 1 tablespoon water and brush over the loaves.
  12. Make 4–5 diagonal cuts across each loaf.
  13. Place the bread in the oven and carefully add 1 cup hot water to the empty metal pan to create steam.
  14. Bake for 25–30 minutes, until deeply golden.
  15. 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.